With Diwali around the corner, celebrity Chef Sanjeev Kapoor has gotten busy in his kitchen. Known for his simple yet innovative recipes, Sanjeev has been an inspiration for many aspiring culinary professionals and cooking enthusiasts alike. Ahead of the festival, his social media handles are popping up with teasers hinting at what the seasoned chef is going to churn for his patrons. And now we have three unique dishes as Sanjeev Kapoor's Diwali food edition.
Let's have a look at what those are! You may try them at home.
Aloo Methi Bhujiya
Aloo methi bhujia, Image Source: Sanjeev Kapoor Khazana
Ingredients
- 4 medium potatoes (boiled, peeled, and mashed)
- 2 tsps red chilli powder
- 1 tsp garam masala powder
- ¾ tsp asafoetida (hing)
- Salt to taste
- 2-3 tbsps dried fenugreek leaves (kasuri methi)
- 1 tsp crushed black peppercorns
- 2 cups gram flour (besan)
- 2 tbsps oil + for greasing + for deep frying
Method
- Take a large plate and place the mashed potato, add red chilli powder, garam masala powder, asafoetida, salt, dried fenugreek leaves, crushed black peppercorns, and gram flour
- Knead all the ingredients and blend them thoroughly
- Add oil and knead till a dough is formed.
- Attach the chakli press with the sev attachment and grease it with some oil
- Grease your palm with oil, take a portion of the dough and shape it into a log
- Transfer it to the greased chakli press and close it tightly
- Heat sufficient oil in a wok
- Press the bhujiyas directly into the hot oil and deep fry until golden brown and crisp
- Take them out from the oil and place them on a plate with absorbent
- Let it cool down
Crush them into small pieces and serve or store them in an air-tight container
Adhirasam
Adhirasam, ImageSource: Sanjeev Kapoor Khazana
Deep-fried, sweet discs spiked with ginger powder is a South Indian delicacy.
Ingredients
- 1 cup rice flour
- ¾ tsp dried ginger powder (saunth)
- ½ tsp green cardamom powder
- 1 cup chopped jaggery
- ¼ cup ghee + for greasing
- Oil for deep frying
Method
- Sift the rice flour, dried ginger powder and green cardamom powder in a large bowl
- Heat jaggery and 1½ cups water in a non-stick pan
- Cook till the jaggery melts and the mixture reaches one-string consistency.
- Strain the syrup into the flour mixture, add the ghee little by little, and mix until it forms a smooth dough
- Transfer the dough into a bowl, grease the top with ghee, cover with cling wrap and set aside for 1 day.
- Heat sufficient oil in wok
- To make the adhirsam, grease a small piece of banana leaf with some oil Take a small portion of the dough and shape it into a disc over the greased leaf.
- Gently slide in the discs a few at a time into the hot oil and deep fry on low to medium heat till golden brown and crisp
- Drain on an absorbent paper
- Allow to cool and arrange on a serving plate
Serve and relish!
Nutralite Chocolate Besan Burfi
Nutralite chocolate besan barfi, Image Source: Sanjeev Kapoor Khazana @YouTube
Ingredients
- 2 tbsp ghee
- 1 1/2 cups besan
- 1/3 cup sugar
- 1 cup Nutralite choco spread- quinoa
- 5 blanched almonds
- 6 blanched and sliced pistachio
Method
- Heat ghee in a kadhai, pour the besan and roast in low flame by constantly stirring till it the raw smell goes off
- Now add the sugar and fry till it starts melting
- Keeping the flame low, slowly blend in the Nutralite choco spread
- Blend all the ingredients thoroughly till the mix turns a little runny
- Now take a greased container and pour the besan nutralite mix
- Tab the box, ensuring the mixture has no air bubbles
- Garnish with almonds and pista
- Allow it to come to room temperature, and then place it in the refrigerator for 30 minutes.
Take it out after half an hour and cut it into barfis!
