Delicious Diwali recipes

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By MasterChef India winner Chef Pankaj Bhadouria

delicious Diwali recipes

Apart from crackers and lights, what really makes Diwali fun is the food. However, if you have had your fill with the gulab jamuns, rasmalais and jalebis this season, we suggest you try something different to impress your guests with. And the person to guide you is the winner of the first season of Master Chef India, Pankaj Bhadouria, a great believer of fusion cuisine. She brings a unique mix of the east and the west to create some special recipes that will rock your party menu.

LAKSA KA CHAKSA
(Veg Penang Laksa with assorted condiments)

INGREDIENTS:
100g peeled onions
8 garlic cloves
25g peeled ginger, sliced
15g lemongrass (soft white stem
only), sliced
2 tsp ground coriander
3 large dried red chillies
2 tbsp chilli paste
4 tbsp vegetable oil
50g fresh coriander
1¼ litres vegetable stock
3 branches curry leaves
2 tsp curry powder
1½ tsp salt
2 tbsp caster sugar
400ml coconut milk
100g rice vermicelli noodles
300g bean sprouts
150g French beans, trimmed and halved
250g fried tofu puffs (optional)
4 limes, halved
METHOD:
Put the first seven ingredients in the food processor bowl. Add half the oil and the roots and stems of the fresh coriander and process to a semi-smooth paste. Heat the remaining oil in a saucepan and fry the spice paste for 20 mins, stirring all the time – ensure it doesn’t burn. Add the stock, curry powder, salt, sugar and coconut milk, simmer gently for 30 minutes, then taste and add more salt if necessary.

Once the broth is done, steep the rice noodles in boiling water for three minutes and drain. Throw the bean sprouts into a pan of boiling water, drain at once and refresh.

Cook the beans in boiling water for three minutes, drain and refresh. Add the beans, noodles and half the sprouts, ladle into large bowls and top with the remaining sprouts, tofu puffs and shredded coriander leaves. Squeeze lime juice on top and add one half of the squeezed lime into each bowl.

GONGURA PANEER LAAJAWAB (Gongura Paneer and Coconut Rice)

GONGURA SAUCE
INGREDIENTS:
½ cup chopped gongura leaves
½ cup chopped palak (spinach) leaves
1 onion chopped
1 tomato
1 tsp ginger garlic paste
1/2 tsp turmeric
1 tsps red chilli powder
1 tsp coriander powder
1 green chilly
2 cloves
1/4 tsp cinnamon powder
1/4 tsp garam masala
METHOD:
Wash the leaves well and boil them in a kadai adding ½ onion, 1/4 tsp turmeric,1 chilly and ½ tomato till water is absorbed well. Cool this and grind to a puree and keep aside.

Heat a kadai and add cloves and remaining onions and fry well with ginger garlic paste. Add the tomatoes also and the masala powders and cook well. Pour some water and allow to boil. Pour in the pureed gongura and cook for another five minutes or till the gravy is thick and saucy.- Courtesy of Masala.com

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