This Kashmiri Halwa will make your Janmashtmi celebrations all the more delectable
The flavours of saffron in this oats halwa are a treat for the tastebuds.
By ET Online |
Agencies
Janmashtmi, the celebration of Lord Krishna's birthday, is a day full of merriment and festivity. From sweets and white makhan, food forms an important part of the day.
This year, give your traditional sweets a twist with this oats halwa. Delicious, yet healthy, it is sure to become a regular on your dessert menu.
So give this easy Kashmiri Halwa recipe by Shailendra Bhandari, Executive Chef at The Metropolitan Hotel & Spa a shot and add something new to your celebrations.
Oats: 1 cup Grain sugar: ½ cup Milk: 2 cup Desi ghee: 4 tsp
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Green cardamom powder: 1 tsp Few saffron threads Few cashew nuts, almonds and raisins Method
- In a non-stick pan, heat 2-3 tsp ghee and shallow-fry oats on low heat till colour changes - Heat milk and sugar in a pan and bring to boil - Once the sugar is dissolved completely, add fried oats and stir continuously
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- Add cardamom powder and the remaining ghee - Add saffron threads and stir until the mixture leaves sides of the pan - Remove from heat and garnish with fried cashews and raisins - Serve warm
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Five easy recipes that are perfect for a rainy evening
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The smell of the rain, pitter-patter on the window, a hot cup of tea, and something yummy to munch on: sounds like an ideal rainy day?
To make it even better, we asked Chef Prem K Pogakula, Executive Chef at The Imperial, New Delhi to add some spice to your monsoon with his secret recipes.
Now you have something new for each rain.
The smell of the rain, pitter-patter on the window, a hot cup of tea, and something yummy to munch on: sounds like an ideal rainy day?
To make it even better, we asked Chef Prem K Pogakula, Executiv..
Degi mirch powder: 5 gms
Ginger and garlic paste: 10 gms
Garam masala powder: 4 gms
Salt: To taste
Black pepper powder: 2 gms
Chopped coriander: 10 gms
Refined flour: 30 gms
Egg (optional): 1
Method:
- Marinate paneer with the above mentioned ingredients
- Mix egg (or water ) and refined flour to make a batter
- Dip the paneer in the batter and coat it with the corn flakes
- Deep fry in medium heat oil till it turns crispy
- Serve hot with tomato ketchup.
Ingredients:
Corn flakes (crushed): 50 gms
Thin sliced paneer: 100 gms
For marination:
Degi mirch powder: 5 gms
Ginger and garlic paste: 10 gms
Garam masala powder: 4 gms
Salt: To taste
Black pepp..
- Pat dry the corn and coat with corn flour and refined flour
- Deep fry till it turns crispy and keep aside
- Deep fry soaked lentils and keep aside
- Take a bowl and mix the fried corn, lentils, peanuts with a masala of the remaining ingredients
- Check for seasoning and serve crispy.
- Clean and devein the prawns
- Marinate the prawns with salt, lemon juice and peri-peri chilly powder
- Add salt
- Add lemon juice
- Mix egg and flour to make a batter
- Now dip the marinated prawns in the batter and coat with panko
- Deep fry in medium heated oil till it turns golden brown
- Garnish with chopped coriander and serve with lemon wedge.
- Sprinkle grated cheese and chopped green chillies on half of the flat bread ( you could even use chapattis from the previous meal)
- Now fold the other half over to form a half moon shape
- Heat some oil in a non-stick pan, and grill both sides of stuffed bread till crisp
- Cut in to four equal parts and serve hot.
*Note: You can also add more ingredients like peppers, mushrooms, or chicken strips in the filling.
For Marinating:
Deghi mirch powder: 10 gms
Ginger-garlic paste: 10 gms
Salt: To taste
Turmeric powder: 2 gms
Curry leaves: 10
Garam masala powder: 4 gms
Dhania powder: 4 gms
Coating:
Rice flour: 40gms
Besan flour: 40gms
Oil: For frying
Method:
- Blanch baby corn in turmeric and salt water. Let it cool
- Mix all the marinating spices together, and coat the corn
- After marinating, dust it with rice and besan flour. Ensure that the baby corn doesn't stick together
- Deep fry in medium hot oil till crisp
- Serve hot.
