Recipes by Maharaj Jodharam Choudhary, corporate chef – Khandani Rajdhani.
Diwali is the most keenly awaited festival of the year and it’s just around the corner. Make this season even more delightful with traditional dishes.
- Khajoor ni pattice
Ingredients:
Covering
Boiled Aloo 500gmg
Ara rot 20 grm
Green chilli 20 gram
Salt of test mix well keep it aside
For Stuffing Masala
Khajoor chops 100 grms
Kaju chops 20 grms
Kismis chops 10 grams
Pomegranate fresh seed 10gram
Elaichi powder ½ tea spoon
Ghee 10 grms
Mawa 20 gram
Method: - Heat oil in Kadai and add all mixer cook slow flame and cool
- Fill the Aloo mixer with this mixture, Set aside
- Heat sufficient oil in a kadai.
- Dip the stuffed Pattice in the deep-fry in hot oil till golden brown.
- Drain on absorbent paper.
- Serve Green mint chutney
- Mirch wada chaat
- Ingredients
- Bhavnagri chillies slit and seeded 6
- Oil for Friing
- Stuffing masala
- Potatoes boiled, peeled and mashed 1 cup
- Red chilli powder 3/4 teaspo to sprinkle
- Coriander powder 1/2 teaspoon
- Roasted cumin powder 1/2 teaspoon
- Garam masala powder 1/2 teaspoon
- Salt to taste
- Better
- Gram flour 1 cup
- Turmeric powder 1/4 teaspoon
- Fruit salt 1/4 teaspoon
- Ajwain ¼ tea Spoon
- Chaat masala 1/4 teaspoon
Method:
- Heat oil in Kadai
- Add : ½ teaspoon chilli powder, ½ spoon coriander powder, ½ tea spoon
cumin powder and ¼ tea spoon garam masala. Mix well mashed potatoes,
stir a little. - Add salt, mix again and set aside to cool.
- Fill the bhavnagri chillies with this mixture. Set aside.
- Mix together, gram flour, turmeric powder, salt, Fruit Salt (soda) and remaining red chilli powder in a bowl. Add sufficient water and whisk to make a smooth and lumpless batter of pouring consistency.
- Heat sufficient oil in a kadai.
- Dip the stuffed chillies in the gram flour mixture and deep-fry in hot oil till golden brown. Drain on absorbent paper.
- Sprinkle Chaat Masala, Sweet Chutney,and coriander chutney ,Curd and red chilli powder on top and serve warm.
- Undhiyu
Ingredients - For The Methi Muthias (makes Approx. 18 To 20)
- 3 cups chopped fenugreek (methi) leaves
- salt to taste
- 1/2 cup whole wheat flour (gehun ka atta)
- 1/2 cup besan (bengal gram flour)
- 3 tsp ginger-green chilli paste
- 2 1/2 tsp sugar
- 1/2 tsp turmeric powder (haldi)
- 1 tsp chilli powder
- a pinch soda bi-carb
- 3 tbsp oil
- oil for deep frying
Other Ingredients - 1 cup baby potatoes , peeled
- 1 raw banana , cut into 25 mm. (1”) cubes
- 3 to 4 brinjal (baingan / eggplant) , small black variety
- 1 1/4 cups surti papdi (fresh vaal) , stringed and cut into halves
- 3/4 cup purple yam (kand) , peeled and cut into cubes
- 3/4 cup yam (suran) , peeled and chopped
- 1/4 cup fresh toovar (arhar) dana
- 2 tbsp oil
- 1/2 tsp carom seeds (ajwain)
- 1/4 tsp asafoetida (hing)
- a pinch of soda bi-carb
- salt to taste
To Be Mixed Together For Coriander-coconut Masala - 1 cup freshly grated coconut
- 1/2 cup finely chopped coriander (dhania)
- 1/3 cup finely chopped green garlic (hara lehsun)
- 1 tbsp coriander-cumin seeds powder
- 2 tsp ginger-green chilli paste
- 1 1/2 tsp chilli powder
- 1 tbsp sugar
- 1 tbsp lemon juice
- salt to taste
- For The Garnish
- 3 tbsp finely chopped coriander (dhania)
Method - For Methi Muthias
- Combine the fenugreek leaves and a little salt in a bowl and mix well. Allow to
- stand for 5 to 7 minutes and squeeze out all the liquid form the fenugreek leaves.
- Add all the remaining ingredients and knead into a soft dough, adding water only
- if required.
- Divide the dough into 18 to 20 equal portions and shape each portion roughly
- into a round by rolling it between your palms and fingers.
- Heat the oil in a kadhai and deep fry the muthias a few at a time on a medium
- flame till they turn golden brown in colour from all the sides.
- Drain on an absorbent paper and keep aside.
How to proceed:
1. Make a criss-cross slit on each baby potato, banana piece, and brinjal taking care
not to separate the segments.
2. Stuff the vegetables evenly using ½ of the coriander-coconut masala mixture and
keep aside.
3. Combine the fresh vaal, purple yam, yam, toovar dana, and the remaining masala
mixture in a bowl, mix well and keep aside to marinate for 8 to 10 minutes.
4. Heat the oil in a pressure cooker; add the carom seeds, asafoetida, and soda-bi-
carb and sauté on a medium flame for a few seconds.
5. Add the stuffed baby potatoes and Brinjal, all the marinated vegetables, salt and
6. 2 cups of hot water, mix gently and pressure cook on a high flame for 2 whistles.
7. Allow the steam to escape before opening the lid.
8. Transfer the cooked vegetables into a big non-stick pan, add the stuffed bananas
and methi muthias, toss gently, and cook on a slow flame till the bananas are
tender while stirring occasionally.
9. Serve hot garnished with coriander.
