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Within the diverse culinary heritage of India’s many cuisines and micro-cuisines, festive special preparations are a food ritual that people look forward to in every household. Based on the region and community practices, ingredients of the season tend to vary - making way for multiple applications in cooking. Although old-school techniques are a great way to showcase the best practices and produce, adding contemporary flair by way of swapping calorie-heavy ones for baking or grilling in Usha’s OTG, can be a great way to present the best of both worlds to guests and loved ones. With the change in weather, the variety of ingredients that are incorporated into season-specific dishes mean that their integrity remains intact despite the applied cooking method.
Jaggery
Image Credits: Unsplash
The assortment of jaggery varieties which are made fresh during the festive season find their way into a variety of interesting sweet and savoury dishes that can easily be adapted to recreate in an oven. Think of a festive-special granola for Diwali brunch - replete with seeds, cornflakes, oats and coconut flakes; or nolen gur blondies with a gooey centre, perfect to serve with a scoop of ice cream. Bake up a storm in your kitchen by combining the caramel notes of jaggery with apples, pumpkin and dark chocolate to create pies, sheet cakes, tea cakes and more - the options are endless!
Red Carrots
From carrot cake to gajar halwa bars - red carrots have an earthiness which lends itself beautifully to sweet preparations. Want to put a savoury twist to them? Think glazed carrots flavoured with maple syrup and thyme or even roasted carrots to enjoy in a carrot-ginger soup for a hearty, warming supper. Replicate the viral onion ‘chip’ using grated red carrots and parmesan cheese to give your healthy crisps a savoury edge. Dehydrate marinated carrot slices to replicate vegan carrot ‘bacon’ - as a way of offering a plant-based alternative to turkey or pork bacon.
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Chhurpi
Image Credits: Pexels
The yak milk cheese which melts beautifully is a great way to celebrate indigenous produce. Melt some chhurpi over naans to serve as bar bites at your card party or offer a sweet-salty jugalbandi of flavours by pairing molten cheese with dried apricots and figs on a cheeseboard. Need a little snack between all the party planning? Simply add some on top of a baguette to make a delicious version of the chilli-cheese toast. Make a light lunch for two amidst all the cleaning, planning and organising by throwing some cheese over flatbread or simply bake a delicious chhurpi topped pull-apart loaf for some snacking.
Bajra
Given how much millets have been spotlighted over the last few years, the seasonal practice of consuming bajra during the colder months has been a long-standing tradition - mostly associated with enjoying it as rotis or khichdi. However, put a creative spin on traditional flatbreads by giving it a new form as a loaf of nutrient-dense bread or even a veggie-loaded casserole which can be baked until the top is golden-brown perfection. Enjoy transforming cooked leftover bajra into tea time cutlets with the addition of boiled potatoes and paneer, for a protein boost - best when baked and served with ketchup or chutney.
Makhana
Image Credits: World Of Mysore Pak
Whether it is granola, cookies or even delicious caramel makhana a la popcorn, baking fox nuts is a great way to crisp them evenly without having to slave near the stovetop endlessly. Toss the makhana in a spice blend of choice and drizzle some ghee over them before baking for a savoury-spicy munchy to enjoy at movie time or serve at a party. Toss them with oats, maple syrup, assorted seeds and peanut butter to make a delicious granola-like mixture that also acts as a health-forward replacement to traditional desserts, for those with dietary restrictions.
