The Indian calendar is choc-a-block with festivals and the brevity of this story does not allow us to list all of them! Apart from shopping, celebrations and camaraderie, there is something that adds much more enthusiasm to your festive spirit, and that’s authentic festive food. “Festivals offer a great opportunity for people from different religions to enjoy delicacies that are cooked using traditional recipes that have been passed on from generations,” says Chef Himanshu Taneja, JW Marriott, Mumbai.
Sweets are significant to any festival. Every Indian occasion is marked with the distribution of sweets amongst family and friends. Whether it’s Janmashtami, Ganesh Chaturthi, Eid or Dussehra, we have a diverse set of food items that are made and relished only during that particular festival. For example, on the auspicious occasion of Ganesh Chaturthi, we savour special foods like Puran Poli, Karanji, Kaju Barfi and Moong Dal Halwa.
Usually, these festive cuisines depend upon the culture and family tradition. Several mouth-watering delights are prepared in various ways depending on the prevailing customs and taste of the family members. As the festive season comes closer, getting down to jotting your bill of fare for the guests becomes one tough task. When you are planning a menu for the coming festive season, you have to settle on food items that can be eaten by one and all, including the health-conscious lot. Here are a few recipes that you can rustle up.
PATTI SAMOSA
Ingredients:
Oil – 1 tbsp
Cumin seeds – 1 tsp
Onion – 1
Ginger – 1 inch piece
Green chillies – 3
Potatoes, boiled – 2
Green peas, frozen – 1/2 cup
Salt to taste
Chaat masala – 1 tsp
Garam masala powder – 1/2 tsp
Method:
1. Heat one tbsp of oil in a pan.
2. Add cumin seeds. When they change colour, add onion, ginger and green chillies and sauté till the onions are golden brown. Add diced potatoes and mix. Mash peas slightly and add to the potato mixture. Add salt, chaat masala powder, garam masala powder and mix.
3. Cook for two to three minutes. Remove into a bowl and mash a little. Let it cool.
4. Heat sufficient oil in a kadai.
5. Take one patti, rub it with water. Place the mixture on one end and fold it in a triangular shape. Seal the edges properly.
6. Deep-fry in hot oil till golden.
7. Remove and place onto an absorbent paper. Serve hot.
PINWHEEL KHANDVI
Ingredients:
Gram flour (besan)- 1 cup
Ginger-green chilli paste – 1 1/2 tsp
Asafoetida – a pinch
Turmeric powder – 1/2 tsp
Sugar – 1 tsp
Buttermilk – 2 1/2 cups
Oil – 2 tbsp
Mustard seeds – 1 tsp
Scraped coconut – 4-5 tsp
Fresh chopped Coriander – 2 tsp
Salt – to taste
Method:
1. Heat four cups of water in a pressure cooker.
2. Take the gram flour in a bowl. Add the ginger-green chilli paste, asafoetida, turmeric powder, salt, sugar and mix well. Add the buttermilk and whisk.
3. Cook the batter in a pressure cooker.
4. Grease the back of three-four thalis with oil. Immediately put some of the cooked mixture on the greased thali and spread quickly and as thinly as possible. Similarly, spread on the back of other thalis.
5. Spread the green chutney and tempered mustard seeds evenly all over.
6. Roll the khandvis and cut into one-inch long pieces. Sprinkle coriander leaves and coconut before serving.
ALMOND MILK
Ingredients:
Almonds, blanched – 1/4 cup
Milk – 4 cups
Green cardamom powder and nutmeg powder – a pinch
Honey – 3-4 tbsp
Silver warq – 1-2 leaves
Method:
1. Heat milk in a thick-bottomed vessel.
2. Add chopped almonds and simmer on low heat for 15 to 20 minutes. Add green cardamom powder and nutmeg powder and continue to boil for another two minutes.
3. Remove from heat, add honey and serve with warq.
GAJAR HALWA WITH PISTACHIO COULIS
Ingredients:
Carrots, grated – 10-12 medium
Pure ghee – 1/4 cup
Milk – 4 cups
Green cardamom powder – 1/4 tsp
Khoya/mawa, grated – 1/2 cup
Sugar – 3/4 cup
Almonds, blanched and sliced – 8-10
Silver warq – 1 sheet
Method:
1. Heat pure ghee in a thick-bottomed pan.
2. Add carrots and sauté for five minutes. Add milk, green cardamom powder and cook on medium heat for 15 to 20 minutes or until the milk evaporates and the carrots are cooked.
3. Stir in the khoya and sugar and cook for two to three minutes. Continue to cook for two minutes more. For pistachio coulis, blanch pistachios in hot water.
4. Drain, cool, peel and puree them in a blender.
5. Take the puree in a pan, add sugar/honey and cream and cook.
6. To serve, place a portion of Gajar Halwa on a plate, decorate with gold warq and sliced almonds.
Ganpati Special: CHOCO COCONUT MODAK
Ingredients:
Chocolate chips – 1 cup
Desiccated coconut – 3 cups
Condensed milk – 1 cup
Walnuts, finely chopped – 8 to 10
Silver warq – as required
Method:
1. For four servings, take chocolate chips, desiccated coconut, condensed milk and walnuts in a deep bowl. Mix together till well blended.
2. Divide into small portions. Press each portion in a modak mould. Cut silver warq into small 1 1/2-inch squares. Cover the tip of each prepared modak with silver warq.
3. Chill in a refrigerator to set. Modaks do not have a very long shelf life.
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