Diwali recipes by JP Singh the Executive Chef of The Leela Bhartiya City Bengaluru. It includes the recipes of Avocado and Aloo Chaat, Rose blossom Ladoo and Sugarfree Anjeer Sultane. Try out their healthy recipes this Diwali!
Avocado and Aloo Chaat
INGREDIENTS
Hash avocado- 80g
Boiled potato-100g
Onion chopped-20g
Tomato Chopped-10g
‘0’ size sev- 15g
Pomegranate seeds- For garnish
Sweet chutney-5ml
Mint chutney-3ml
Sweet curd-10ml
Chat masala-3g
Chopped coriander-2gm
Pickled Onion-For garnish
METHOD
– Cut avocado into thin slices
– Cut the Boiled potato into dices and then fry until golden brown
– Take a mixing bowl, add fried potato, mint chutney, sweet chutney, sweet curd, chopped onion, tomato, chopped coriander, salt and mix well
– Arrange the avocado slices into a circle and make sure there is enough space in the center to put potato mixture
– Put the potato chat at center and garnish with pomegranate seeds, sev and fresh coriander spring.
Rose Blossom Ladoo
INGREDIENTS
Gram flour – 1 kilo
Hazelnut – 250 grams
Sugar – 800 gms
Ghee(clarified butter) – 500 grams
Rose Paste – 150 grams
Rose Petals – 180 gms
Honey – 80 gms
METHOD
– In a thick bottomed Kadhai cook melt the ghee and add Gram flour slowly to it
– Cook the Gram flour till brown color and then leave it aside to cool down
– Hazelnut to be toasted and then crushed to smaller pieces
– Make a caramel of the sugar given in the recipe and add the crushed hazelnut to the melted sugar
– Mix the Gram flour mixture and hazelnut mixture
– Divide the mixture into 30 gmsladoo and coat it with dried petals of Rose
– For help of coating the rose petals use some honey in hand to roll
Sugarfree Anjeer Sultane
INGREDIENTS
Dried figs stemmed and coarsely chopped – 400 gms
Dates – 200 gms
Walnuts finely chopped – 150 gms
Cashew nut – 150 gms
Almond – 150 gms
Shelled pistachios finely chopped – 100 gms
Ghee – 70 gms
Cardamom powder -10 gms
METHOD
– Take dry figs and soak them in water for 12 hours. Grind them to a fine paste
– Coarsely chop all the dry fruits and dates. Store aside
– In thick bottom pan cook the fog paste and chopped dates
– Continue mixing on slow flame
– Add chopped nuts and cardamom powder mix well with spatula
– Spread on a work surface to cook down for at least 2 hours
– Use a cutter of to shape as desired.
– Roll the sides with poppy seeds and garnish with gold leaf
