This Bihu, make it a healthy feast with sesame seeds, oats & leafy greens
These recipes are filling and easy to make.
By ET Online |
Agencies
Oats-flaxseed laddoo, til pitha and amaranth-bathua duet have all the goodness of winter.
Bhogali Bihu, Assam's harvest festival, marks the significant seasonal shifts around this time. The best way to celebrate the festival is to indulge in delicious food.
With wholesome benefits of sesame seeds, oats, flaxseeds and leafy vegetables, make the most of the winter-perfect foods this year.
These filling recipes are easy to make and will be a treat for the family.
OATS FLAXSEED LADDOO
Ingredients: Rolled oats: 1 cup Flax seeds: 1/4 cup Roasted peanuts:1/4 cup Palm jaggery: 1/2 cup Desiccated coconut: 3 tbsp
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Melted ghee: 4 tbsp Oats and Flaxseed laddoo Method: - Dry roast oats in a pan until a toasted aroma emits and the oats become a little crisp. It will take about 5 minutes - Transfer it to a plate - In the same pan, dry roast flax seeds until they crackle - Remove from heat - Now in a food processor or chopper add the palm jaggery and grind them to coarse powder
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- Roast the peanuts in medium heat until they become crunchy - Add roasted oats, flax seeds, peanuts and desiccated coconut to the jar - Now grind them all together to make a coarse mixture - To this mixture add 4 tbsps of melted ghee and grind them until well combined
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- Transfer the mixture to a bowl - Now divide the mixture into 12 equal portions and start making ladoo by pressing each portion tightly with our palm - Like this make all the ladoos before the ghee solidifies - Keep them aside in room temperature for some time to set the ladoos well - Keep in an airtight container and serve when needed
(The recipe has been shared by Anurudh Khanna, Multi Property Executive Chef – The Westin Gurgaon, New Delhi and The Westin Sohna Resort and Spa)
TIL PITHA
Ingredients (for 4 pax): Sticky Rice: 250 gms Jaggery: 100 gms Fresh grated coconut: 50 gms Til or sesame seeds: 100 gms Til Pitha Method: - Soak 1 cup of sticky rice for 2-3 hours - Wash the rice and leave it for 30 minutes on a kitchen towel to let the water drain - Later, pound the rice in a mixer to make powder - Transfer the powder in a container and cover it with a cling wrap - Now, make the filling using 2 cups of Jaggery, 1 cup of roasted sesame seeds and ½ cup of freshly grated coconut. Mix it together for the filling - Take a handful of dry rice flour made earlier and put it on a hot pan for 10-12 seconds - Spread the Jaggery and coconut filling on this and then fold it. Make them crisp from both the sides - Keep in a traditional Assamese metal thali and serve hot
(The recipe has been shared by by Deepak Kumar, Chef de partie, JW Marriott Bengaluru)
AMARANTH, BATHUA DUET WITH TURMERIC FOAM
Ingredients: Bathua: 300 gm Spinach: 300 gm Amaranth: 300 gm Oatmeal: 50 gm Millets: 50 gm Roasted gram flour: 50 gm Coriander leaves: 8-10 leaves Mint: 8-10 leaves Turmeric: 2 gm Cream: 20 gm Salt: 2 gm Pepper: 2 gm Garam masala: 1 pinch White pepper powder: 1 pinch Cardamom powder: 1 pinch Corn flour: 3 tsp Cress: 2 gm Amaranth-Bathua Duet with Turmeric Foam Method: - Blanch spinach, bathua and amaranth separately in boiling water and give it a shock chill - Drain and remove the excess water and finely chop it - Blend oatmeal, gram flour and millets in a food processor - Add all the dry spices and seasoning to the roasted gram flour - Mix one half of the spinach and bathua with one of the roasted gram flour - Mix the other half of the spinach and red amaranth with the remaining half of the roasted gram flour - Make round patties from the above mixtures - Cook the patties on a nonstick pan until golden brown - Pressure blend cream, turmeric and some water to make foam that can be used for garnishing - To plate, keep the patties on top of each other, garnish with cress and top it up with foam
(The recipe has been shared by Anurudh Khanna, Multi Property Executive Chef – The Westin Gurgaon, New Delhi and The Westin Sohna Resort and Spa)
Kesar Lassi, Moong Dal Kheer & Halwa, Malai Broccoli & Undhiyu: Lohri, Pongal, Makar Sankranti & Uttarayan Get A Delicious Twist
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Celebrate the harvest season in India with a wide spread of traditional and sumptuous dishes.
From sweet dishes to savoury meals, the first festival of the year is packed with delicious treats.
Undhiyu, Malai Broccoli and Pongal - the list of savoury dishes go on and on. Also, treat your tastebuds with lassi, jalebi, malpua, kheer and halwa this festive season.
We've compiled the festive recipes to celebrate Lohri, Makar Sankranti, Pongal and Uttarayan with a unique twist.
Celebrate the harvest season in India with a wide spread of traditional and sumptuous dishes.From sweet dishes to savoury meals, the first festival of the year is packed with delicious treats.Undhiyu..
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Ingredients:
Saffron: 1 gms Chopped Pista: 2-3 Chopped Badam: 2-3 Chopped Kaju: 3-4 Fresh Curd (Dahi, made from full fat milk) - 1 & ½ cups Cardamom powder: 5 gms Sugar Powder: 8 tsp Ice Cubes: 4 to 5
Method: - Blend in a mixer, curd, sugar powder & cardamom powder for 2-3 minutes with ice cubes - Add the saffron strands and mix well - Garnish with chopped pista, almonds & cashew nuts
(The Lohri recipe is from Chef Maharaj Ganga Singh at Rasotsav in Mumbai)
Ingredients:Saffron: 1 gmsChopped Pista: 2-3Chopped Badam: 2-3Chopped Kaju: 3-4Fresh Curd (Dahi, made from full fat milk) - 1 & ½ cupsCardamom powder: 5 gmsSugar Powder: 8 tspIce Cubes: 4 to 5Method:..
Method: - Grate the Black Jaggery and transfer it to a thick bottomed pan - Let the Jaggery melt till it starts bubbling - Toast the sesame seeds and fold it to the jaggery along with peanuts - Mix it properly and leave it to set in a cuboid mold or desired shape - Mix the whipped cream, peanut butter to piping consistency and pipe on top of the ladoo - For the Glass sugar - Melt the Isomalt sugar till 170 degrees with a spoon of water in a thick bottomed pan. Let it cool down till 115 degree Celcius to work with the sugar - Now use cutter to dip in the sugar and pull from bottom to get a dome structure. Garnish the ladoo with the sugar glass
NOTE: Shelf life at room temperature and can be stored in a clean and airtight box for 2 days.
(The Makar Sankranti recipe is shared by Mohammed Eliyaz, Executive Sous Chef, The Leela Bhartiya City Bengaluru)
For Malpua: Maida: 100 gm Wheat flour: 500 Grams Powdered green cardamom: 1 teaspoon Ghee: 1 cup Sugar: 250 gm Saffron: 1 pinch Milk: 500 ml Chopped pistachios: 2 tablespoon Water: 250 ml Khoya: 50 Grams Rose water: 1 tsp
For Jalebi Batter: Maida – 400 Grams Water – 250 ml Ghee – 500 Grams for Frying Pistachios & Almonds - (10 pcs each) Silvers for garnish Sugar – 500 Grams Water – 300 ml Saffron - 1 Grams
Method:
For Malpua: - For making sugar syrup, place water in a pan over medium flame. Add sugar in it and stir until fully dissolved. Allow it to cool. Mix and keep aside - Mix Maida, wheat flour, Khoya, cardamom powder and milk. Ensure the mixture is of pouring consistency and not too thick - Now heat ghee in a pan over low flame. Pour a ladleful of the mixture and spread evenly - Keep the flame low and cook till it is light brown on both sides. Remove the cooked Malpua and drain the excess ghee - Drop the Malpua in sugar syrup and allow it to soak for 2-3 minutes. Repeat the same with the remaining batter - Drain the Malpua from the syrup, garnish with pistachios, chopped rose petals and Kesar Rabdi and serve hot
For Jalebi Batter: - Mix maida & water together and keep it covered in room temperature to ferment for 48 hours till it turns sour - For making sugar syrup, place water in a pan over medium flame - Add sugar in it and stir until fully dissolved. Add Saffron & allow it to cool. Mix and keep aside - Take the fermented Jalebi batter and whisk it thoroughly - In flat fry pan (jalebi kadhai), heat ghee on low flame, pour jalebi from piping bag in ghee to form jalebi shape & deep fry to golden brown colour - Dip the fried Jalebi in the sugar syrup for a minute and strain - Garnish with almonds and pistachios silvers - Serve With Rabdi
(The Lohri recipe is from Chef Maharaj Ganga Singh at Rasotsav in Mumbai)
Method: - In a pan broil the rice, then deglaze it with white wine, then add warm stock little by little - Add tomato makhani gravy and cook the rice till it becomes soft and tender - Mix in the thinly sliced coriander and add butter with cheese to bind the risotto - Make small balls studded with chicken anddust them with flour. Then dip them in egg and crumb it with bread crumbs - Deep fry the balls in oil and served hot with sauce
(The Lohri recipe is shared by Chef Amit Kumar, Executive Chef, Aloft New Delhi Aerocity)
Method: - Soak moong dal for two hours - Grind soaked moong dal in mixer - Heat ghee in a pan on slow flame - Add ground moong dal. Keep turning till golden brown colour. It will give distinct aroma when roasted well - In a pan, add sugar in boiling water to make sugar syrup - Pour moong dal mixture in sugar syrup and cook on low flame till the mixture blends well - Moong dal halwa is ready, garnish with dry fruit nut silvers
(The Uttarayan recipe is from Chef Maharaj Ganga Singh at Rasotsav in Mumbai)
Ingredients: Moong dal: 1/4 cup Rice: less than 1/4 cup Milk: 1/4 cup Water: 2 cups Ghee: 1 tsp Almonds (cut in slivers): 4-5 Raisins: 4-5 Cardamom powder: 1/4 tsp Jaggery - according to taste
Method: - Dry roast the moong dal on low flame till you get a nice fragrance - Wash the dal and rice, drain the water and keep aside - Chop the almonds and raisins into thin strips and keep aside - Warm the ghee in a kadhai. Once it is liquid and warm enough add the dry fruits and roast for a minute or so and keep aside - In the same Kadhai, add the washed dal and rice and stir fry for 1-2 minutes - Then add the water and let it cook on medium heat, uncovered - Add the jaggery and mix well - When the dal and rice is 3/4 cooked add 1/4 cup milk and mix well - Cook till the dal and rice are cooked - Taste the pongal for sweetness and add more if desired - Gently mash the rice and dal a little and leet it cook on slow flame till it thickens - Add the cardamom powder and mix it in - The pongal should have a thick consistency - Transfer to a bowl and garnish with the roasted dry fruits
NOTE: Using the dark jaggery made from dates will give your pongal a nice beige brown color.
(The Pongal recipe is shared by Simrun Chopra, deep health coach and founder of Nourish With SIM)
Ingredients:Moong dal: 1/4 cupRice: less than 1/4 cupMilk: 1/4 cupWater: 2 cupsGhee: 1 tspAlmonds (cut in slivers): 4-5Raisins: 4-5Cardamom powder: 1/4 tspJaggery - according to tasteMethod:- Dry roa..
Method: - Add grinded paste of cashew nut, cheese, coriander roots, green chilli into hung curd and add all powdered spice mix to the marination - Marinate blanched broccoli in the above mentioned marination then skewered the broccoli and cook it in clay pot oven in moderate heat - Toss cooked broccoli in butter, cream, chat masala, lemon and coriander chopped - Put malai broccoli in serving plate topped with burrata cheese and burnt them under salamander and finish with wasabi peas - Served with mint chutney and smoky pepper sauce
(The Makar Sankranti recipe is by Chef Amit Kumar, Executive Chef, Aloft New Delhi Aerocity)
Ingredients: 1 1/2 cup rice 1/2 cup moong dal 3 tbsp refined oil/ghee 1/4 tsp asafoetida 1/2 tsp cummin 1/2 tsp mustard seeds 1 tsp whole peppercorns 1 tbsp of raw urad dal 8-10 cashews 12 -15 curry patta Few slitted green chillies according to taste 2 tsp fi ely chopped ginger (optional) Salt to taste 4 cups of water
Method: - Dry roast the dal and rice in a pan on low flame for 7-10 minutes - Once done, remove the pan from the heat and let the dal and rice cool down. - Once it has cooled wash it a few time and then add to a pressure cooker. (if you have gut issues see notes) - Add 4 cups of water (can add more or less depending on the consistency you would like) - Add a salt to taste. The water should taste salty like sea water. - Place the lid and weight of the pressure cooker and cook on medium heat for 1 whistle - Once the whistle goes off, switch off the heat and set aside to allow the pressure cooker to release pressure. - Carefully open once all the pressure has been released - Keep the cooker aside - Take a kadhai, and add 3 tbsp of refined oil/ghee - When the oil is warm, add 1/4 tsp asafoetida and 1/2tsp whole cummin - Then add 1/2 tsp mustard seeds - Stir for few seconds and add 1 tbsp of raw urad dal, 8-10 cashews and 1 tsp whole peppercorns - Stir and add 12-15 curry patta leaves and few slitted green chillies (chillies optional) - Roast everything for few minutes till the cashews start changing colour - Now add the tadka to the cooker, and mix it into the cooked rice and dal - Taste the pongal for salt. If you need to add more salt, dissolve it in a little water and then add to the pongal - If the dal and rice is too thick, you can add a little hot water to give it a softer consistency, like khichdi - Serve with a side of vegetables or raita
NOTES: - Thin sliced ginger is optional, but can be added at the tadka stage or with the dal and rice while adding to the cooker - Green chillies is optional - If you have gut issues it is best to soak all grains before cooking. Here you can wash and soak it for at least 30 minutes.
(The Pongal recipe is shared by Simrun Chopra, deep health coach and founder of Nourish With SIM)
Ingredients:1 1/2 cup rice1/2 cup moong dal3 tbsp refined oil/ghee1/4 tsp asafoetida1/2 tsp cummin1/2 tsp mustard seeds1 tsp whole peppercorns1 tbsp of raw urad dal8-10 cashews12 -15 curry pattaFew s..
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Ingredients:
For Base (grinding): Green Garlic – ½ Cup Grated Coconut ( Without the dark skin) – ½ Cup Peanuts Raw – 1 TBSP Green Coriander Fresh – 06 TBSP
For spices & masala mix: Green Chilli Paste – 1 TBSP Ginger Paste – 1 TBSP Haldi Powder – 1 TSP Dhania powder – 1 TSP Jeera Powder – 1 TSP Garam Masala Powder – 1 TSP Ajwain – 1 TSP Salt to taste White Til – 1 TBSP Sugar – 1 TBSP Hing – 1 TBSP Green Garlic – 100 GMS Whole Jeera – 1 TBSP Whole Mustard – 1 TBSP Imli – 50 GMS Fresh grated Coconut – 100 GMS Chopped fresh green coriander – 100 GMS
For Methi Muthiya: Fresh Methi – 2 Cups Green chilli paste – 2 TSP Ginger paste – 1 1/2 TSP Garlic Paste – 1 TSP Salt – 1 TSP White Till – 1 TBSP Hing – ½ TSP Haldi Powder – 1 TSP Sugar – 1.5 TSP Curd – 1 TBSP Oil 2 TBSP Besan – 1 Cup Atta Kar Kara – ½ Cup Maida – ½ Cup Whole Dhaniya – 1 TSP Whole Jeera – 1 TSP Water – As needed to knead dough (3-4 TBSP)
Method: - Take all the ingredients for base and grind to a coarse consistency. - Mix the ingredients for stuffing masala. - Slit the vegetables for stuffing – Baby potato, Banana, small baingan, tindola, raw banana and stuff with stuffing masala. - Cut the vegetables - Purple Yam, Shakarkand and Suran to approx 1 inch dice size pieces & deep fry in the oil. - Mix the ingredients for methi muthiya, form small roundels & deep fry. - Heat the oil in cooking pan, add tempering ingredients & sauté well - Add coarsely ground base masala, all the mixing masala. - Add stuffed vegetables and Surti Papdi, Green Peas, Lilva Dana, Tuvar Dana & pour hot water. - Add deep fried vegetables & mix well. - Add Methi muthi once all the sabji are cooked - Surti Undhiyo is ready, serve in a serving pot with puri.
(The Uttarayan recipe is from Chef Maharaj Ganga Singh at Rasotsav in Mumbai)
Ingredients:For Base (grinding):Green Garlic – ½ CupGrated Coconut ( Without the dark skin) – ½ CupPeanuts Raw – 1 TBSPGreen Coriander Fresh – 06 TBSPFor spices & masala mix:Green Chilli Paste – 1 TB..
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