Preparation Time: 15 mins

Cooking Time: 20 mins

Makes 4 rolls

Straight from the kitchens of punjab, curd-marinated paneer topped with makhani gravy is
perfectly complemented by the earthy spices and herbs, which are in turn mellowed with fresh
cream! in addition to the authentic makhani sauce, this wrap also features salads and
mayonnaise, which impart an interesting fusion touch to it.
Ingredients
For The Makhani Sauce

3 large tomatoes , roughly chopped

2 pcs cloves (laung / lavang)

4 to 5 pcs cashewnuts (kaju)

1 tbsp oil

1 tbsp butter

1/2 tsp cumin seeds (jeera)

2 tsp ginger-garlic (adrak-lehsun) paste

1/2 cup finely chopped onions

1 tsp chilli powder

3 tbsp fresh cream

1/4 tsp garam masala

1/2 tsp dried fenugreek leaves (kasuri methi)

1 tsp tomato ketchup

1 tsp sugar

salt to taste

For The Paneer Tikkas

16 pieces paneer , cut into 25 mm (1") cubes

16 pcs onions , cut into 25 mm (1") cubes

16 pcs capsicum , cut into 25 mm (1") cubes

1 tbsp oil for cooking

To Be Mixed Into A Marinade

1 cup fresh curds (dahi)

2 tsp ginger-garlic (adrak-lehsun) paste

1/2 tsp crushed carom seeds (ajwain)

1/2 tsp roasted and crushed dried fenugreek leaves

1 tbsp chilli-garlic chutney

2 tsp cornflour

salt to taste

Other Ingredients

2 cups shredded cabbage

1 cup grated carrots

chaat masala to taste

4 rotis

For the makhani sauce

1. Combine the tomatoes, cloves, cashewnuts and oil with cup of water and blend in a
mixer to a smooth pure.

2. Strain the pure using a strainer and keep aside.

3. Melt the butter in a broad pan and add the cumin seeds.
4. When the seeds crackle, add the ginger-garlic paste and saut for a few seconds.
5. Add the onions and saut on a medium flame till they turn translucent.
6. Add the strained tomato pure, chilli powder, fresh cream, garam masala, dried fenugreek
leaves, tomato ketchup, sugar and salt, mix well and bring to boil. Keep aside to cool.
7. Add cup of water and blend in a mixer to a smooth paste. Keep aside.
For the paneer tikkas
1. Combine the paneer cubes, onion cubes, capsicum cubes and the marinade in a bowl and
toss gently. Keep aside to marinate for 10 minutes.
2. On a satay stick, arrange 4 pieces each of paneer, capsicum and onion cubes alternatively.
Repeat with the remaining ingredients to make 3 more satays.
3. Heat a non-stick tava (griddle) and cook the satays on a medium flame using oil till the
paneer is light brown in colour from all sides. Keep aside.
How to proceed
1. Combine the cabbage, carrots and chaat masala in a bowl, mix well and keep aside.
2. Place a roti on a clean dry surface and slide the paneer tikkas from 1 satay stick in a
single row in the centre on the roti, gently using a knife.
3. Arrange th of the cabbage-carrot mixture over the paneer tikkas.
4. Finally spread th of the makhani sauce and over it and roll it up tightly.
5. Repeat with the remaining ingredients to make 3 more rolls.
6. Wrap a tissue paper around each roll and serve immediately
Idlis
Replace: Plain urad dal with moong dal, besan and veggies
Ingredients:
1/2 cup green moong dal
1/2 cup urad dal
3 Tbsp grated carrots

3 Tbsp grated cabbage

1 Tbsp ginger and green chilli paste
2 tsp besan
2 Tbsp finely chopped coriander
1 tsp fruit salt
Salt to taste
1/2 tsp oil for greasing
For serving Coconut chutney
Method:
1 Roast the urad dal and moong dal in a non-stick pan till the raw smell disappears. Cool and
soak in water overnight.
2 Drain and discard the water. Grind the dal in a mixer to a thick paste using little water if
required.
3 Add the carrots, cabbage, ginger and green chilli paste, besan, coriander and salt; mix well.
4 Sprinkle the fruit salt on it and then a few drops of water on the fruit salt.
5 Mix gently when the bubbles have formed.
6 Pour the mixture gently into greased idli moulds and steam in a steamer for 10 to 12 minutes
till they are done.
7. Serve hot with coconut chutney.
Makes 12.

Payasam
Replace: White rice with oats
Ingredients
1 cup quick-cooking rolled oats
1 tsp ghee
1 cup low-fat milk
1/2 c finely chopped dates
2 medium-sized bananas or apple, mashed
1/2 c brown sugar
To garnish 6 to 8 almonds, slivered
Method:
1 Heat the ghee in a kadhai, add the oats and saute on a medium flame for 5 to 7 minutes or till it
releases flavour.
2 Add the milk, 1/2 cup water, dates and sugar; mix well and simmer till the sugar melts, while
stirring continuously.

3 Remove from flame; add mashed banana or apple and mix well. Garnish with almonds;
consume hot.
Serves 4.

Buckwheat Noodles
Ingredients:
100 g green capsicum cut in long strips
100 g baby corn, sliced
2 Tbsp soya sauce
1 1/2 Tbsp balsamic vinegar
1 tsp extra-virgin olive oil
1/2 tsp green chilli paste (optional)
Salt to taste
Method:
1. In a pan, pour the oil. Saute the capsicum.
2. Boil the baby corn for 10 minutes; keep aside.
3. Place noodles in boiling water for 10 minutes; strain and keep aside.
4. Pour 1 tsp oil in a pan on a low flame. Add the baby corn, tofu, soya, cucumber, vinegar with
capsicum and noodles.
5. Saute the mixture on a high flame for 5 minutes, constantly stirring.
6. Mix well and serve hot.
Serves 4.

Tamater ke Gole
Replace: Deep-fried chaat with veggies
Ingredients:
4 medium-sized tomatoes
1/2 c green peas
1/2 c yellow peas
3 Tbsp tamarind chutney
A few sprigs of mint leaves
Chaat masala to taste
To Garnish: A few pomegranate seeds
Method:
1. Wash and core tomatoes; keep aside.
2. Soak and boil the peas until they are soft.
3. Combine the remaining ingredients and fill the tomato cups.
4 Replace the tomato caps and garnish with pomegranate seeds, serve cold. Makes 4.

Wheat and Soya Momos

Replace: Refined flour with wheat flour
Ingredients:
1 c wheat flour
1 c soya mince
1 Tbsp chopped garlic
1 Tbsp chopped ginger
2 Tbsp chopped onion
1 Tbsp olive oil
2-3 spring onions
1 carrot, diced
Salt to taste
Method:
1. Knead the dough using warm water and keep covered with wet cloth.
2. Soak the soya mince in water; keep aside.
3. Heat oil in a pan; add ginger, garlic and onion. Saute over medium heat.
4. Add salt, carrot and the drained soya mince; cook. Adjust the seasoning; cool.
5. Divide the dough into balls; flatten using a rolling pin. Fill the prepared filling in the flattened
dough.
6. Fold the dough around the filling; repeat for the remaining mixture.
7.Steam in a dim sum steamer; serve with spring onion and ginger dip.

Dalia Upma
Replace: Suji with dalia
Ingredients:
1 c roasted dalia
1 small onion, chopped
1/2 tsp jeera (cumin seeds)
1 green chilli, chopped
1 tsp ginger, chopped
1 large potato
1 capsicum
1/2 c green beans, chopped
1/2 carrot
1/4 c corn
3/4 Tbsp olive oil
2 tomatoes, pureed
Salt to taste
To Garnish Coriander leaves

Method:
1. Soak dalia in warm water for half an hour. Strain and wash under fresh water. Leave aside.
2. Heat some oil in a pan and put some jeera. When it crackles add the onions.
3. Fry the onions till golden brown.
4. Add the chillies, ginger, potatoes, capsicum, beans, carrot and corn. Saute the veggies for 5
minutes. 5 Puree two tomatoes and add the vegetables; fry for a minute.
6 Add salt and either red chilli or black pepper powder.
7 Add the dalia after draining the water out. Keep stirring for a few minutes.
8 Garnish with coriander leaves and serve with mint chutney.
Serves 4
Gajar Halwa
Replace: Refined sugar with raisins
Ingredients:
1 kg carrots
1 l toned milk
1 l water
1/2 tsp cardamom seeds
1 Tbsp desi ghee
2 Tbsp raisins
2 Tbsp almonds
To Garnish
1 Tbsp almonds
Method
1. Wash and peel the carrots and grate them.
2. Heat ghee in a skillet and add almonds and raisins.
3. Add the water and bring to boil.
4. Now add grated carrots and simmer over low heat for 10 minutes.
5. Add the milk and let simmer for 45 minutes to 1 hour.
6. Once the moisture evaporates and the carrots are cooked, remove from flame.
7. Arrange in a dish; garnish with sliced almonds.
Serves 3.

Egg and Toast

Replace: Butter with olive oil
Ingredients:
1 large egg
1 tsp olive oil
1 slice of wholemeal or brown bread for toasting
1 tsp chopped spring onion

Salt and pepper for seasoning

A handful of chopped veggies (bell peppers)
1 tsp chopped coriander
Method:
1. Break the eggs in a bowl. Combine with vegetables, green chillies and spring onion in to a
bowl. Season and whisk.
2. Grease a small nonstick saucepan with oil; add the egg mixture and set on medium heat.
3. Stir the eggs. Just before the last of the liquid disappears, remove the pan from the heat.
4. Spoon the egg on a toast and serve hot along with tomatoes and green leafy vegetables.
Serves 1.

Thepla
Replace: Potato stuffing with leafy greens
Ingredients:
150 g wholemeal flour or atta, plus extra for dusting.
1 tsp turmeric or haldi
A pinch of asafoetida (optional)
20-30 g fenugreek leaves or 2 Tbsp dried kasoori methi.
1 tsp chilli powder.
1 tsp ground coriander or dhania powder.
1 tsp cumin seeds or jeera
1 tsp peeled and finely grated root ginger
3 Tbsp sunflower or olive oil
Method:
1 Mix the flour, turmeric, asafoetida, fenugreek, chilli powder, coriander, cumin, ginger and 1
Tbsp oil.
2 Add 100 ml tepid water and knead the mixture for 5 minutes into a soft pliable dough. Leave
the dough in a bowl covered in clingfilm for 10-15 minutes.
3 Divide the dough into six equal-sized balls. Use a clean damp tea towel to cover those not
being worked with to stop the dough from drying out.
4 Take each ball and, with a dusting of flour, roll out into a 12.5 cm (5 inch) disc about 2 mm
thick.
5 Heat a griddle or a tawa. When it is hot, add 1 tsp of the oil and place a disc onto the tawa.
Cook for about 1. minutes on each side, carefully pressing the disc firmly down so that the whole
surface is cooked.
6 Cover with foil and place in the warm oven while you cook the remaining discs, adding 1 tsp
of oil each time. Serve hot with natural yoghurt or curd.

Coffee Smoothie
Replace: Ice cream with low-fat yoghurt
Ingredients:
1. c low-fat milk
1 c low-fat yoghurt
1 tsp coffee, instant
1 tsp runny honey
1 tsp ground cinnamon
A pinch of grated nutmeg
Method:
Place the ingredients in a blender; whisk till smooth. Pour into a glass and serve chilled.

Spicy Singapore Noodles (Serves 4)

Ingredients: 200gm egg noodles, soaked in warm water for 10 minutes; 1 onion, sliced or 4
spring onions, sliced; 2 green chillies, sliced; 100gm bean sprouts; 1 cup green peas, boiled; 12
fresh spinach leaves, roughly torn; 1 cup bean curd, diced and fried (you can substitute this with
paneer); 2 eggs, beaten; 1.4 cup lime juice 2tbsp Oriental stir-fry sauce (easily available in large
department and grocery stores); 2tbsp Szechwan sauce (available in large department stores);
3tbsp tomato ketchup; 1tbsp soya sauce; 1.2 cup oil (sesame/olive)
Method:
1. Heat half the oil in a large frying pan. Fry the onions and green chillies until fragrant.
2. Add the peas, spinach and bean sprouts. Stir-fry until the spinach turns a bright green.
3. Add the Oriental stir-fry sauce, Szechwan sauce, lime juice, ketchup and soya. Stir.
4. Add the noodles and bean curd. Lower the heat. Make a well in the centre of the pan and pour
in the remaining oil. Add the beaten egg and cook in the oil until set. Break the egg and mix into
the noodles. 5. Serve immediately.
Tip: The egg stage might be complicated for beginners. You could simply make a thin omelette
and cut it into strips. Toss these strips with the noodles before you serve.

Tangy Imli Rice with Cucumber Raita

Ingredients: 3 tbsp oil; 2tbsp readymade puliogare rice mix; 1/1.2 cups cooked rice (leftover)
For the raita: 1 cup curd; 1.2 cup grated cucumber; 1.2 tsp pani puri masala; 1.2 tsp red chilli
powder; 1tsp jeera (cumin seeds), roasted and ground to a powder

Method:
1. Heat oil in a kadhai and add the puliogare powder. Stir for 1-2 minutes over a low flame.
2. Mix in the rice until the powder is absorbed and well distributed.
3. To make the raita, whisk the curd until smooth.
4. Add the grated cucumber and pani puri masala. Stir well, sprinkle with red chilli powder and
roasted cumin, chill.
5. Serve along with the hot imli rice.

10 Minute Caripatta Chicken (Serves 4)

Ingredients: 1 cup curry leaves (curry patta); 1.2 kg boneless chicken, cut into 11.2-inch pieces;
2 tbsp tamarind paste; 3 tbsp jaggery (gur); 2 tbsp black pepper, coarsely crushed; 1 tsp salt; 4
tbsp oil
Method:
1. Marinate the chicken with half the black pepper and 1 tbsp oil.
2. Heat the remaining oil. Fry the curry leaves till crisp. Remove.
3. Add the chicken to the same oil and stir-fry until it is golden.
4. Mix the jaggery and tamarind with a little warm water to make a thick paste. Pour this over the
chicken and simmer covered for 5 minutes.
5. Add the salt, remaining crushed black pepper and the curry leaves. Toss and serve hot.

7 minute Soya Chicken

Ingredients: 4 slices fresh ginger; 1 (1-1.2kg) chicken, cut into 8 pieces with skin; 4 spring
onions, cut into 3 pieces; 3 cups chicken stock or water; 1/1.2 cups dark soya sauce; 1.4 cup light
soya sauce; 1.2 cup sugar; 3 whole phool chakra (star-anise); 3 dalchini (cinnamon) sticks; 1.4
cup fresh dhania (coriander) sprigs
Method:
1. Combine all the ingredients in a large pot and bring to a simmer. Cook until the chicken is
tender . about 45 minutes to 1 hour. (If using a pressure cooker, cook for 7-8 minutes or 1-2
whistles. Remove the lid and cool. Cook further without the lid for 5-7 minutes to thicken the
sauce slightly. If the chicken is already cooked, remove and thicken the sauce only.)
2. Serve hot with steamed rice. Serve the pieces of chicken with a little of the sauce, garnished

with fresh dhania.

Tip: If using the conventional method of cooking, you may have to add a little more stock or
water during cooking.

Banana and Oats Smoothie

Whisk 2 wholesome pulpy bananas into the mixer and add 2 heaped tsp. of oats. After whisking
in, add a full glass of milk or yogurt with a dash of honey or a tbsp. of your favorite jam. Whip
up the smoothie for about a minute and voila! All you get is a creamy smoothie, laden with the
goodness of milk, oats and fresh fruits. You can also add a handful of nuts for that extra energy
spike

Fruity Nutty Oatmeal

Prep Time: 5 minutes
Total Time: 10 minutes
Serves 2
Ingredients
2c low-fat milk
1/2 c rolled oats
1/2 c diced pear
1/2 c diced apple
2 tsp raisins
10 to 12 walnuts
2 tsp honey

Ganesh Chaturthi, we bring you a few traditional and contemporary dishes that you can make
and enjoy.

Yu
mmy Shankarpali
Shankarpali: By the way it is made, it sure looks like the Punes cousin of its rather famous
North Indian holi snack, the shakarpara, but take the first crunch and you soon realize, it tastes
different and is a softer, melt-in-the-mouth variation of yet another favourite - the gujias
without the filling of course. Legend has it that boxes of Shakarpali were often used as a way to
send secret messages. Fact or fiction, this is one of the easiest, must-have sweetmeat on the
prasadam table.
Ingredients:

5 cup Wheat flour

3 tbsp Rice flour

cup Unsalted butter

cup Water

cup Milk

cup Sugar

Oil

Salt to taste

Method
1. Mix together milk and water.
2. Beat unsalted butter and sugar till it turns fluffy.
3. Add the salt & flour, mix all together.
4. Knead it into a soft dough by adding the milk-water mixture.
5. Divide the dough into three balls. Roll out thick chapattis.
6. Cut them into diamond shaped pieces.
7. Heat oil. Deep fry till golden brown and crispy.
Chefs tip: A good way to make crispier Shankapali is to use slightly lukewarm water and full
cream milk.
Recipe courtesy: Chef de Cuisine Sarika Kamble, Hyatt Pune Kalyani Nagar; Picture courtesy:
Hyatt Pune, Kalayni Nagar

Tuc
k into some mouthwatering Alu Wadi
Alu Wadi : How did Mumbais favourite snack become a Ganesh Chaturthi special dish is
everyones best guess. Its simple, easy-to-make (well almost) and popular. What is the
connection with Lord Ganesh? Well, its loved by elephants too. One of the traditional Pune
pandit dishes, alu wadi, like the famous vada of vada pav, came to prominence when Lokmanya
Tilak started the Ganesh Mahotsav again to become a platform for the Hindus and non-Hindus to
meet and interact. It is said that Tilak loved to serve the alu wadi to visitors and workers after a
day of sweet feast, and thus became associated with the festival.
Ingredients

15

Alu (taro) leaves

3-4

Green chilies

cup

Coriander leaves

1 cup Coconut

cup Jaggery

cup Tamarind pulp

2 tsp

Red chilli powder

1 tsp

Turmeric powder

1 tsp

Poppy seeds

2 tsp

Coriander seeds

1 tsp

Jeera

2 cups Besan

Salt to taste

2 tsp

1 tsp Coriander leaves, chopped

Coconut, grated

Method
1. Wash the leaves and pat them dry.
2. Remove the stems and trim the veins which are a little thick. This makes them easier to
roll .
3. Grind together the ginger, garlic, green chillies, coriander leaves, coconut, poppy seeds,
jeera and dhania finely. Use the tamarind pulp to wet the mixture. It makes grinding
easier.
4. Add the jaggery and grind one last time.
5. Remove the mixture in a bowl; add turmeric powder, chilli powder, salt, besan and
incorporate them well. Remember, the mixture should be of thick consistency.
6. On a flat surface place the leaf with the darker side downwards. The narrow tip should
face you.
7. Apply a light layer of the mixture evenly on the leaf. Cover it with another leaf, placed
exactly like the first one. Repeat for 4 to 5 leaves.
8. Now fold the top portion up to the middle. Similarly fold the bottom portion. Apply a
little more besan on the folded portion ensuring the roll does not unfold.
9. Now start roll from left to right. Roll tightly and keep aside.

10. Oil the plate of the steamer. Place the rolls and steam for 20 to 30 minutes. Cool and cut
roundals.
11. Serve garnished with grated coconut and chopped coriander .
Chefs tip: Get leaves with minimum blemishes and relatively younger. They are easier to fold.
Recipe courtesy: Chef de Cuisine Sarika Kamble, Hyatt Pune Kalyani Nagar; Picture courtesy:
Hyatt Pune, Kalayni Nagar

Nib
ble on some delicious golden corn

Corn Niblets: If you thought the actual variation of corn puffs came from Mexico where corn is
a major staple, here is something that dates back to the era of Shivaji. Given its simplicity and
comfort, Shivaji and his Peshwas would travel with loads of corn to survive the monsoon when
in hiding or planning an attack. Foodlore has it that it was one of the dishes that were served to
the French while he was in Odisha in exchange of arms and a safe passage. So, its not surprising
that you find it in the festival that was started by the forefathers of Shivaji.
Ingredients:

300 gms Corn kernels, fresh

12 gms Onion, chopped

10 gms Green capsicum, brunoised (finely diced)

10 gms Red capsicum, brunoised (finely diced)

2 gms Garlic, chopped

2 tbsp Corn flour

1 tbsp Rice flour

2 gms Fresh coriander

Salt to taste

Crushed black pepper to taste

10 mls Oil

Method
1. In a bowl, mix corn flour in corn kernels till well coated.
2. Deep fry the corn kernels in hot oil till golden brown and keep aside
3. In another pan, heat oil and saut onion, garlic and capsicums till well cooked.
4. Toss in the fried corn kernels. Adjust seasoning. Garnish with fresh coriander, serve hot.
Chefs tip: Though the American corn kernels are an easy pick, try doing it from the desi
variety, which is softer and much receptive to these flavours. Dont like oil, try grilling and then
add the spices.
Recipe courtesy: Chef de Cuisine Sarika Kamble, Hyatt Pune Kalyani Nagar; Picture courtesy:
Hyatt Pune, Kalayni Nagar

Sin
fully delicious: Deep fried modak

Deep Fried Modak: Synonymous with Ganesh Chaturthi, Modak has been the quintessential
prasad both in Maharastra and Tamil Nadu since the time of the Peshwas and before. Its also the
prasad that is served in Nepal and elsewhere in the world. Known as the favourite of Lord
Ganesha, even more than the motichur ladoo he holds in his hand, the modak has had quite a few
variations in the years. In fact, its tradition to serve 21 modaks to Ganesh on this occasion.
Ingredients:

150 gms Wheat flour

A pinch of salt

2 tsp oil

Water according to requirement

Oil for frying

For the Stuffing

2 tbsp Coconut, grated

tbsp Jaggery, grated

tsp Cardamom powder

Method
1. Incorporate flour, salt and oil in a bowl.
2. Add water and make medium hard dough.
3. And tsp oil and knead it. Keep aside
4. Now roast coconut for 2-3 minutes. Add the jiggery and mix well.
5. Cook till it becomes thick. Keep a side
6. Again knead dough and make medium-size balls from it.
7. Roll out each ball into a 3-4 inch circle with the thickness of a puri.
8. Place the coconut-jaggery mixture in the middle of the circle. Then using your fingers
start pinching the sides of the circle to make a dome.
9. Seal it and deep fry till golden in colour. Best served hot.
Chefs tip: If fresh coconut is not available you can also use desiccated coconut, and add a
pinch of clove and saffron to mask the coconut aftertaste.
Recipe courtesy: Chef de Cuisine Sarika Kamble, Hyatt Pune Kalyani Nagar; Picture courtesy:
Hyatt Pune, Kalayni Nagar

Dig into this freshly-made patole

Patole (Rice and Coconut Dumplings in Turmeric Leaf): A shravan and nag panchmi musthave, this Maharastrian dish is popular at all kinds of festival in Maharastra, and is often the first
offering, along with Modak to Lord Ganesha.
Ingredients:

5 nos Fresh turmeric leaves

10 mls Clarified butter or ghee

For the dough

150 gms Rice flour

20 mls Ghee

3 gms Cardamom powder

Salt to taste

For the stuffing

200 gms Coconut, grated

150 gms Jaggery, grated

50 gms Chironji, roasted and crushed

25 gms Sesame seed, roasted

20 gms Ghee

Method
1. Wash and remove the stalk of the turmeric leaf
2. To prepare the stuffing, heat ghee and saut the coconut and add jiggery till the jaggery
dries up. Add chironji, sesame seeds and keep aside for cooling.
3. For the dough, mix the rice flour with salt and cardamom powder. Knead it with luke
warm water and make a soft dough. Finish with ghee.
4. Now divide the dough into equal parts and flatten it with a rolling pin.
5. In a flat platform, place the turmeric leaf upside down and apply ghee. On top, place the
flatten rice chapatti and the stuffing at centre and fold.
6. Seal it on edges and let it steam for 15 minutes. Serve hot topped with melted ghee
Recipe courtesy: Executive Chef Girish Kumar, Courtyard by Marriott Pune Chakan; Picture
courtesy: Courtyard by Marriott Pune Chakan

Lip-smacking fare: Sabudana

ThalipeethSabudana Thalipeeth: A healthier twist to the traditional thalipeeth, which is
prepared from various flours/mix of flours and deep fried, this Sabudana Thalipeeth closely
resembles Karnatakas Akki roti, and is a must-have during the Navratra fast. A favourite among
Maharastrians, this Marathi specialty is a travel essential. This makes it an integral part of the
Chaturthi, which in ancient times marked the beginning of a travel season. It was believed that
traveling after the Chaturthi was always fruitful. Warriors and traders often went on their
important journey after this pooja, and took thalipeeth as Lord Ganeshas blessing.
Ingredients:
2 cups Sabudana, soaked overnight
2 nos Potatoes medium sized, boiled
cup Peanuts, roasted
5-6 no Green chillies
cup Coriander, chopped
1 tbsp Lime juice
1 tbsp Jeera, roasted
Salt to taste
Ghee/Oil to cook
Method
1. Mash the potatoes and mix it into the sabudana till u have a cutlet consistency.

2. Now add the peanuts, jeera , chopped chilies, chopped coriander, lime juice, salt and mix
properly to form a dough and divide it into equal portion balls.
3. In a pan, heat oil, flatten the balls like a roti and roast on pan. Apply little ghee or oil till it
is golden brown from both the sides.
4. Serve with chilled curd.
Chefs tip: For better flavour you can also chargrill the potatoes and the peanuts and jeera
before adding it to sabudana.
Recipe courtesy: Executive Chef Girish Kumar, Courtyard by Marriott Pune Chakan; Picture
courtesy: Courtyard by Marriott Pune Chakan

Yu
mmy for my tummy: Jalebi Kulfi
Jalebi Kulfi: When and how did Jalebi and Kulfi come to become a part of the Ganesh
celebration has an interesting legend. Folklore has it that when Lord Ganesh visited Dwarika to
meet him, he was served with what was then considered a favourite of lord Krishnas favourite
condensed milk with a dollop of cream on it. But given Lord Ganeshas love for all things sweet,
ladoo was added to it. Ganesha loved it and since then in North, its one of the many things
offered to the lord. This however is the modern twist to the traditional serving.

Ingredients:
1 ltr Milk
150 gms Sugar
1 tsp Cardamom powder
200 gms Khoya
A pinch of saffron
2 tbsp Pistas, chopped
10 nos Jalebi
Method
Mix all the ingredients together except jalebi in the milk and bring it to a boil. Simmer and cook
till reduced to half. Remove and cool completely.
Break the jalebi and add to the kulfi mixture. Put this mixture in earthern pots or kulfi moulds.
Place the moulds in deep freezer for 5 hours. Remove and serve immediately.
Recipe Courtesy: Chef Kunal Kapur; Picture courtesy: Chef Kunal Kapur

Try this delectable orange rind

panjeeriOrange Rind and Cinnamon Scented Panjeeri: If there is one prasad that is
omnipresent in all festivals and pujas, it has to be the panjeeri. A high nutritional sweet snack,
this North frontier dish has earned its medals as both the God, and the new mothers, favourite.
What makes it a Chaturthi essential is its hugely addictive nature and the believe that panjeeri

gives us the strength to live through any difficulties. This is a modern twist to the traditional
variant.
Ingredients:

250 gms Whole wheat flour

100 mls Clarified butter (desi ghee)

150 gms Castor sugar

2 tbsp Pista, sliced

th cup Orange rind (grated)

1 tsp

Cinnamon powder

Method
1. In a pan, heat desi ghee and add whole wheat flour. Cook on slow flame till the flour
gives a pleasing nutty aroma and the turns a shade of blonde.
2. Remove and allow it to cool completely. Now mix in castor sugar, orange rind and the
cinnamon powder.
3. Mix well and keep in a tight fitting jar. A good panjeri lasts for about a week.
Chefs tip: This is a basic recipe, you can add anything from chilonji to lotus seeds to any dried
nuts and fruits to enhance the flavor.
Recipe Courtesy: Chef Kunal Kapur; Picture courtesy: Chef Kunal Kapur

Mango and Pineapple CrumbleMango

Pineapple Crumble: Fruits have always played an important part of the offering. This, however,
is a different style of presenting the same fruits.
Ingredients:
250 gms Fresh kesari mango, cut into cubes
250 gms Fresh Pineapple, cut into cubes 1 tbsp
1 tbsp Marie biscuit, crumbled
A pinch Cinnamon powder

Brown Sugar

Topping
Refined Flour 150 gms
Brown Sugar 100 gms
Butter
60 gms
Cinnamon powder A pinch
Cream
To garnish
Method
1. Preheat the oven to 190 C.
2. Lightly toss the mango, pineapple, brown sugar, cake sponge and cinnamon in a bowl.
3. Divide the fruit mix in the lightly greased individual baking dishes.
4. In a separate bowl, mix flour, sugar, butter and cinnamon till it resemble coarse crumbs.
5. Spoon the flour mixture over fruit mix.
6. Bake it for 25 30 minutes until the crumble is golden and fruit is bubbling.

7.

Let it rest for 5 minutes and serve with cream.

Chefs tip: You can play around with fruits as per you liking. Usually a sweet and sour
combination works the best. As for the topping, if cream isnt your cup of tea then make a relish
by steeping berries with sugar, a pinch of salt, cinnamon and clove.
Recipe Courtesy: Chef Vikas Seth, Singkong ; Picture Courtesy; Chef Vikas Seth

Melt-in-your-mouth ladoosSabudana Ladoos

Ingredients:

1 cup Sabudana, powdereds

cup Desiccated coconut

cup Sugar, powdered or as per taste

cup Ghee

10 nos Cashews, roughly chopped

6 nos Almonds, roughly chopped

8 nos Pistachio, roughly chopped

tsp Cardamom, powdered

tsp Nutmeg, grated

Method
1. In a thick bottom pan toast the sabudana (tapioca pearls) on a low flame, till they swell
and become crunchy and light golden in color.
2. Cool the pearls completely and then grind to a fine powder in a dry grinder.
3. Lightly roast the coconut for 2-3 minutes without coloration.
4. In a mixing bowl, add roasted coconut, sabudana, sugar keep aside
5. Heat ghee and fry chopped nuts add this to the mixing bowl.
6. Add cardamom powdered and nutmeg to the mixing bowl and mix well.
7. Then when the mixture is still lightly hot or warm, make medium sized balls from it.
8. Serve or store in an air tight container in the fridge for up to a week.
Recipe courtesy: Chef Bakshish Dean
Papaya Halwa: If there is one local Prasad that finds its way into Eid and Ganesh Puja with
equal ease, its Papaya Halwa. One of the Southern favourites, it takes a lot of effort to make this
sweet dish, yet its worth the effort.
Ingredients:

5 cups Papaya, semi-ripe

4 tbs Ghee

cup Sugar, powdered

tsp Cardamom powder

2 tbsp Almond powder

2 tbsp Milk Powder

2 tbsp Coconut powder

3 tbsp Khoya

15 nos Cashews, roasted and crushed

20-30 nos Raisins, washed and fried in ghee

Method
1. Heat ghee in a thick bottom pan. Add the papaya stir and cook on low heat and keep stirring
till the mix thickens and changes its colour.
2. Add sugar cook till ghee starts separating and appears on the sides of the pan.
3. Add almond powder, milk powder, coconut powder and creamed khoya and cook till thick.
4. Add cashew and raisins mix well and serve hot or cold. It goes brilliantly with ice cream and
rabri.
Recipe courtesy: Chef Bakshish Dean
Puliyodarai: Yet another Iyengar temple cuisine specialty, Puliyogare or Puliyodharai or
tamarind rice is an Andra Padesh and Karnataka rice preparation typically eaten as a snack. It is
also offered as prasadam to Lord Balaji and Lord Ganesh during Chaturthi and in Diwali. Its
given as a pre-meal in most mandaps during this season.
Ingredients:
200gm Rice, cooked
5 cups Water
1 Tamarind that of a lemon size
tsp Turmeric powder
2 no Red Chilies
tsp Hing
Salt to taste
For the spice mix
1 tsp Oil
2tbsp Coriander Seeds
6 no Red Chillies
1 tbsp Channa dal
2tsp Urad dal
tsp Fenugreek seeds
1 tsp Pepper
2 tsp Sesame seeds
For tempering:

2 tbsp Gingelly Oil

1tsp Mustard Seeds
2tsp Channa dal
1tsp Urad dal
1tbsp Peanuts, toasted
10-12 no Curry leaves
Method:
1. Soak the tamarind in 1 cup of warm water for 20 minutes, mash gently with hand and strain,
keep the strained juice aside
2. Heat oil in a pan, add the spice mix except sesame seeds and fry it until the dals turn golden
brown color. Add sesame seed, stir once, remove and let it cool.
3. Grind the fried and cooled ingredients in a mixer to a smooth powder
4. Heat gingelly oil in a pan, add mustard seeds, when starts to sputter, add channa, urad dal and
peanuts and fry on medium till they turn golden,
5. Add red chillies, curry leaves and fry for another 20 seconds and add tamarind extract , add
turmeric powder, salt and hing and mix well.
6. Bring the tamarind mixture to boil reduce the heat and cook till to get rid of the raw smell of
tamarind
7. Now add the ground powder and mix well to get rid of lumps.
8. Keep cooking the mix till puliyodharai is thick, remove from flame,
9. Take cooked rice and allow it to cool off so that the rice is very fluffy. Then add the
puliyodharai mixture and a teaspoon of gingelly oil and gently mix it with a wooden spatula to
avoid mashing of rice.
10. Season to taste and serve.
Chefs tip: The puliyodharai mixture in an air tight container and refrigerate and use it for 2-4
days.
Recipe Courtesy: Chef Bakshish Dean
Varan Bhaat
Ingredients
1 cup arhar or tuvar dal/pigeon pea lentils
2.5 cups water for pressure cooking the lentils
2 medium tomatoes, chopped
tsp turmeric powder
salt as required
For tempering:

 tsp mustard seeds

cumin seeds
a pinch of asafeotida (optional)
2 tbsp coconut grated
1 green chili, slit
10-12 curry leaves
1 tbsp chopped coriander leaves for garnish
1.5 tbsp ghee
For the bhaat or steamed rice:
1.5 cups rice
2.5 to 3 cups water for pressure cooking
Salt as required (optional)
Method for the varan:
1. Rinse the lentils well in water.
2. Pressure cook the lentils with tomatoes and turmeric powder for 7-8 whistles on medium
to high flame.
3. When the pressures settle down on its own, open the lid and mash the dal with a wired
whisk or wooden spoon.
4. Add 1 cup water plus salt.
5. Keep simmering on low flame till you get the desired consistency, which is neither thick
nor thin and keeping it aside.
6. Heat ghee in a pan.
7. Pop the mustard seeds first.
8. Then add the cumin and crackle them.
9. Add the asafoetida, curry leaves and green chilies.

10. Fry till the curry leaves become crisp.

11. Pour the whole tempering in the dal.
12. Cover and let the tempering flavors infuse with the dal for about 5-6 minutes.
13. Garnish varan bhaat with coriander leaves and grated coconut.
14. Serve varan bhaat hot with steamed rice.
Method for the bhaat or steamed rice:
1. Wash and Soak the rice for 20-30 mins.
2. Drain and then pressure cook the rice with 2.5 to 3 cups water for 2-3 whistles.
Serve the bhaat or steamed rice with the varan.
Photo source: Wikimedia commons
Picture for representation only
Modak
Ingredients
For The Dough
2 cups rice flour (chawal ka atta)
Water as required
For The Filling
1 1/4 cups grated jaggery (gur)
2 cups freshly grated coconut
1 tbsp poppy seeds (khus-khus)
1/2 tsp cardamom (elaichi) powder
cup skimmed milk
Other Ingredients
1 tsp ghee for kneading and greasing
Method For the dough
1. Boil 1 cups of water in a deep non-stick pan.
2. Place the rice flour in a deep bowl and add the boiled water gradually. Mix well using a
spoon in the beginning and then knead into soft and smooth dough.
3. Cover with a lid and keep aside for 10 minutes.
Method For the filling

1. Heat ghee in a deep non-stick pan, add coconut and cook on a slow flame for 1 to 2
minutes and add milk. Keep stiring for 5 7 minutes till it gets thick. Keep stirring
continuously.
2. Add jaggery and poppy seeds and keep stirring till it becomes dry.
3. Add cardamom powder, mix well and cook on a slow flame for 1 to 2 minutes till all the
moisture evaporates and the mixture thickens. Keep aside to cool slightly.
4. Divide the filling into equal portions and keep aside.
How to proceed
1. Knead the dough once again using tsp of ghee and keep aside.
2. Make equal lemon size ball of the dough.
3. Take one ball and roll it 2-3 inches in circumference on a dusted rolling board.
4. Place a portion of the filling in the center of the rolled ball.
5. Bring the edges together towards the center. Join all the edges and pinch them
6. Repeat this procedure to make the remaining modaks.
7. Place a steamer plate in a steamer and place a banana leaf on it.
8. Moisten all the modaks with little water using your finger tips.
9. Place the modaks on the banana leaf and steam on a medium flame for 10 minutes.
10. Serve warm
Handy tip:
These modaks stay fresh for a day at room temperature and for 2 days if refrigerated.
Rishi Panchami Sabzi
A Maharashtrian delicacy made of mix vegetables.
Ingredients
1 medium Ridge gourd (turai),seeded and cut into 1 inch cubes
2 medium Cucumber,seeded and cut into 1 inch cubes
150 grams Red pumpkin (bhopla/kaddu), peeled and seeded cut into 1 inch cubes

1/2 small Snake gourd (padwal) cut into 1 inch cubes

10-12 Ladyfingers (bhindi),chopped
1/2 cup Corn kernels, blanched
5 6 Green chilli, chopped
Salt to taste
cup Fresh coriander leaves, chopped
3 tbsp Oil
3/4/ cup Fresh coconut, grated
For Tempering
1 tbsp Pure ghee
1 tsp Cumin seeds
Method
1. Take a pan, heat it and add all the prepared vegetables including the cooked corn kernels,
slit green chillies, salt, chopped coriander leaves and scraped coconut. Add sufficient
water to cover the vegetables.
2. Bring it to a boil. Reduce heat, cover and simmer for eight to ten minutes or till
vegetables are well cooked.
3. Take another kadai and heat it. Put pure ghee, add cumin seeds and when it starts to
change colour, temper it on the cooked vegetables.
Serve hot.
Picture for representation only
It smells and tastes of winter. One bite and you will be transported to the warmth of granma
serving this in the cold weather. Jaggery is full of iron and sesame is equally healthy. So this one
balances taste and health so you can indulge your sweet tooth without any guilt.
Til And Gur ki Roti
Makes 6
Calories per serving
Ingredients
For the dough

2 cups atta

1 tsp oil or ghee

Ghee for frying

For the stuffing

cup grated jaggery

1 tsp sesame seeds

Method
1. In a bowl, mix atta and oil. Gradually add water and knead it into a soft and smooth
dough. Cover with a damp cloth and keep aside for 30 minutes.
2. Mix grated jaggery and sesame seeds in a bowl and set aside.
3. Make 6 equal balls of the dough and let them rest for 5 minutes.
4. Roll out one ball in a thin round parantha. Spread the jaggery mixture on top and roll like
a cylinder. Now roll the cyclinder like tape to make a spiral round. Press and roll again
5. Cook on a hot tava or griddle and brown it lightly on both side using ghee.
6. Serve hot with a cup of tea or milk.

Atta Pudina Nimki

This classic indian tea-time snack has been given a healthy and fresh twist with the replacement
of maida with atta and the addition of pudina. Serve it with achaar or any chutney and enjoy one
of the best homemade snacks.
Makes 250 gms
Calories per 100 gm serving 115
Ingredients

cup atta

2 tbsp semolina

tsp salt

tsp chilli powder

tsp ajwain

tsp chaat masala

2 tbps finely chopped mint leaves

cup water

1 tsp ghee

Vegetable oil for deep frying

Method
1. Mix all the dry ingredients in a bowl.
2. Add a little water at a time and knead a hard dough like you would do for a poori dough.
3. Cover the dough and set aside for 10 mins. Meanwhile heat oil to be used for deep
frying.
4. Make 6 equal balls out of the dough. Take one of the balls, dip it from one of the corners
carefully in the hot oil, and roll it into a thin chapati like shape.
5. Now cut thin strips both horizontally and vertically to get diamond shaped nimkis.
6. Once the oil is hot enough for deep frying, add the nimkis to the oil and deep fry until
they're crisp and brown.
7. After frying place them on a muslin cloth or a paper napkin to absorb the excess oil.
8. Serve with your choice of side, achaar, chutney or just like that.
Healthy Lentil Soup

This colourful soup makes an appealing entree.

Moong dal has a high potassium content which helps keep blood pressure under check.

Preparation Time: 10 mins

Cooking Time: 20 mins.

Makes 4 servings.

Ingredients
For The Moong Dal Puree

3 tbsp yellow moong dal (split yellow gram)

1/2 cup chopped onions

1/4 cup carrot cubes

Other Ingredients

1/2 cup chopped onions

1/2 tsp chopped garlic (lehsun)

2 tbsp chopped celery (ajmoda)

2 tbsp cooked barley (jau)

1/2 tbsp cornflour

2 tsp oil

salt and freshly ground black pepper (kalimirch) powder ) to taste

Method
For the moong dal puree
1. Wash and soak moong dal for few hours.
2. Drain, add 2 cups of water, onions and carrots and pressure cook for 1 to 2 whistles.
3. Allow the steam to escape before opening the lid.
4. Allow it to cool and blend in a mixer to a smooth puree.
How to proceed
1. Heat the oil in non-stick pan and saute the onions, garlic and celery for 1 minute.
2. Add the moong dal puree and bring to boil. Simmer for 3 to 4 minutes and stir in the
cooked pearl barley, salt and pepper.
3. Mix the corn flour with 1/4 cup of water and add to the soup.
4. Simmer for another 3 to 4 minutes. Serve hot
Handy tips:
1. Add salt while pressure cooking the barley.
2. Pearl barley is easily available at local chemists. Wash it thoroughly and cook in boiling
water like rice.

3. The water in which barley is cooked is nutritious and rich in antioxidants that help to
fight diseases.
4. It can be used for kneading dough or added to buttermilk or soup.
Nutrient values per serving:

Energy: 78 cal

Protein: 3.8 gm

Carbohydrates: 15.2 gm

Fat: 0.3 gm

Fibre: 0.7 gm

Potassium: 0.7 gm

Here is a video of a variation of this soup. Super healthy! You must try it out at home:
Sattu Cooler
Ingredients:
2 tbsp Sattu flour
1 tsp Coarsely ground jeera powder
1
Finely cut green chilli
1 tsp Lime juice
1 tsp Finely chopped onion
Rock salt, to taste
Method
1. Mix together sattu, jeera powder, green chilli, lime juice, onion and rock salt.
2. Add to a glass of chilled water. Stir vigorously until all lumps disappear.
3. Garnish with coriander and serve.
Serves: 1 ;Total Calories: 54 Kcal.
Recipe by Puja Sahu, chef and owner, The Potbelly Rooftop Cafe, Delhi
Sambharam
Ingredients: 1 glass yoghurt; 1 green chilli;1 inch-long ginger piece; 5 curry leaves
Method: 1. Churn the yoghurt with an equal amount of water. 2. Crush the chilli, ginger and
curry leaves and mix with the buttermilk with a pinch of salt. 3. Sieve out the crush and serve
chilled.
Serves: 1; Total Calories: 48 Kcal
Recipe by Subhadra Kutty, chef, The Toddy Shop, Delhi

Quench your thirst with this refreshing

coolerVirgin Mangaa
Ingredients:
90 ml freshly squeezed sweet lime juice
45 ml raw mango squash (aam panna)
1 raw mango slice, to garnish
1 cup cubed ice
Method:
1. Put all the ingredients into a cocktail shaker with ice cubes.
2. Shake well and pour into a Mason jar or glass of your choice.
3. Garnish with a slice of raw mango.
Serves 1.Total Calories: 42 Kcal
Recipe by Chef Manu Chandra, Executive Chef and Partner, Monkey Bar, Bengaluru
Make Aam Panna At Home:
Pressure cook one raw mango.
Cool it and extract the pulp.
Strain it through a sieve and mix in: 1 tsp ground black pepper; 1 tsp rock salt; 1 tsp ground jeera
powder and half cup sugar and store in refrigerator.
When serving: Mix 1 tbsp of concentrate in a glass of cold water and garnish with mint leaves.
Serves 5.Total Calories: 80 Kcal

Vada Pavs

For the vada

1 tbsp oil
1 tbsp finely chopped ginger (adrak), green chillies and garlic (lehsun)
tsp mustard seeds (rai / sarson)
tsp asafoetida (hing)
5 to 7 curry leaves (kadi patta)
1 cups boiled, peeled and mashed potatoes
A pinch of turmeric powder (haldi)
Salt to taste
Oil for deep-frying
To be mixed together into a batter
cup besan (Bengal gram flour)
A pinch of turmeric powder (haldi)
Salt to taste
cup water
For serving
4 laddi pavs
Meetha chutney
Teekha chutney
Sukha garlic (lehsun) ka chutney
8 to 10 fried green chillies
For the vada
1. Heat the oil in a small kadhai and add the mustard seeds.
2. When the seeds crackle, add the asafoetida and curry leaves and saut on a medium flame for
a few seconds.
3. Add the pounded mixture and saut on a medium flame for a few more seconds.
4. Add the potatoes, salt and turmeric powder,mix well and cook for a minute, while stirring
continuously.
5. Add the coriander and mix well.
6. Remove from the flame and keep aside to cool.
7. Divide into 4 equal portions and shape each portion into a round.
8. Dip each vada in the prepared batter and deep-fry in hot oil till they turn golden brown in

colour from all the sides. Drain on absorbent paper and keep aside.
How to serve
1. Slit a pav horizontally, apply meetha chutney, teekha chutney and sukha lehsun ka chutney (as
per your taste) on the inner sides of the pav and stuff with a hot vada.
2. Alternatively you can avoid the meetha chutney and teekha chutney and use only sukhi lehsun
ki chutney.
3. Repeat with the remaining ingredients to make 3 more vada pavs.
Serve immediately with fried green chillies.
Handy tip:
1. Deep-fry the green chillies in hot oil till they become crisp and slightly whitish in colour.
Drain on absorbent paper and serve