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Special Diwali recipes from India's FIRST MasterChef

Last updated on: October 24, 2011 16:13 IST

Special Diwali recipes from India's FIRST MasterChef

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Pankaj Bhadouria, winner of Masterchef India shares with us these special Diwali recipes! Read on!

Lauki ki kheer

Preparation time: 20 mins
Cooking time:1 hour
Serves: 4

Ingredients:

  • 1 cup grated lauki/ghia/doodhi (bottle gourd)
  • 1 cup sugar
  • 1l milk
  • 1/2 tsp cardamom powder
  • 2tbsp mixed dry fruits

Method:

  • Bring the milk to boil in a heavy bottom pan.
  • Reduce for 20 minutes on low flame and stir occasionally.
  • Add the grated lauki and cook till the milk thickens.
  • Add the sugar and cook for 5 more minutes.
  • Add the dry fruits and the cardamom powder and serve.

For more recipes, visit pankajbhadouria.com


Image: Lauki Kheer
Photographs: Courtesy Pankaj Bhadouria
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Nariyal ke laddoo

Preparation time: 10 mins

Cooking time: 20 mins

Serves: 4

Ingredients:

  • 250g Desiccated coconut
  • 250g khoya ( thickened milk)
  • 300g powdered sugar
  • ½ cup milk
  • ½ tsp cardamom powder

Recipe Method:

  • Grate or crumble the khoya.
  • Heat the milk and add the khoya and cook on slow heat for 3-4 mins.
  • Add 200g desiccated coconut and remove from fire mix well.
  • Allow to cool a little and add the sugar.
  • Divide the mixture into 12 parts.
  • Shape each part into balls and roll in the remaining desiccated coconut.
  • Cool and serve.

Image: Nariyal ke ladoo
Photographs: Courtesy Pankaj Bhadouria
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Stuffed Tomatoes

Preparation time: 15 mins

Cooking time: 15 mins

Serves:

Ingredients:

  • 4 medium sized tomatoes
  • 200g boiled potatoes
  • 100g paneer (cottage cheese)
  • 1 tbsp desi ghee  (clarified butter)
  • 1tsp finely chopped green chilies
  • 1tsp finely chopped coriander leaves
  • ½ tsp amchur powder (dry mango powder)
  • ½ tsp black pepper powder
  • 1tsp sendha namak ( rock salt)

Method:

  • Cut off the top of the tomatoes and scoop out the seeds and pulp to get a cavity. Set aside.
  • Grate the paneer and the boiled potatoes.
  • Mix in all the other ingredients.
  • Heat the ghee in a pan and add the mixture.
  • Saute for 3-4 minutes stirring continuously.
  • Cool the mixture and stuff in the tomatoes.
  • Grill or bake in a preheated oven at 200 degree centigrade for 10 mins.
  • Alternatively you can shallow fry in 1tbsp till the tomatoes are cooked but firm.

Image: Stuffed tomatoes
Photographs: Courtesy Pankaj Bhadouria
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Chora Faari Crispy Kamaal

Preparation time: 20 mins

Cooking time: 15 mins

Serves: 4
 
Ingredients:

for White Bean Pate

  • 1 cup  white beans, boiled
  • 1 clove garlic
  • 2 tablespoons minced red onion
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon water
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Method:

  • Combine all ingredients in a medium bowl and mash together.
  • Cover and chill until ready to serve.


Ingredients:

for Chorafali

  • 1cup Besan (Chana dal flour)
  • 1/2 cup Urad dal flour
  • 1 teaspoon Oil
  • 1 teaspoon Red chilli powder
  • A pinch of cooking soda
  • While Salt and Black salt to taste

 
Method:

  • Boil 1/2 cup of water and add oil, salt and soda into it. When water gets warm, knead a dough. Keep aside for 15 minutes.
  • Make small balls of dough and roll out very thin rotis of it.
  • Cut it in to strips. Deep fry in oil on medium flame.
  • Sprinkle red chilli powder and black salt on it.
  • To serve spread the bean pate on the chorafali with beet wedges and orange supremes on the side.

Image: Chora Faari Crispy Kamaal

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Pistachio rice

Preparation time: 5 mins

Cooking time: 20 mins

Serves: 6

Ingredients:

  • 1 onion, sliced
  • 1 tbsp vegetable oil
  • 1 tsp turmeric
  • 300g/11oz basmati rice
  • 600ml/1pt hot vegetable stock
  • A bunch of spring onions, sliced
  • 50g/2oz pistachios, roughly chopped

Method:

  • Fry the onion in the oil a large frying pan or saucepan until softened.
  • Stir in the turmeric, then the rice, and keep stirring until the grains are golden.
  • Pour in the hot stock, bring to the boil, then reduce the heat, cover and cook for 15 mins until the rice is tender.
  • Remove from the heat and stir through the spring onions, pistachios and some seasoning before serving.

Image: Pistachio rice

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