No matter how Diwali may be celebrated, the common element is of oneness and togetherness with your family, your community and your people. And what better way to celebrate, than with food! Here are some mouthwatering recipes by Gunit Singla, the owner of Stop at Sams and Samskriti. She has shared recipes that are sure to make your taste buds tingle this festive season!
Chilli Cheese Empanada (makes 6 pieces)
Ingredients
200gm refined flour
30gm butter
100gm grated cheese
100gm chopped onion
2 tsp chopped coriander
1 green chilli
¼ tsp red chilli powder
½ tsp jeera powder
½ tsp chaat masala
50 ml oil for frying
Few drops of water
Method
for the outer cover
Mix the water, flour and butter to make a dough.
Prepare small balls and flatten them out into circular shapes of about two inches in size.
Keep aside.
for the filling
Mix the grated cheese, onion, green chilli, jeera powder, red chilli, chaat masala and coriander. Keep aside.
folding method
Take one tsp of the mix and fill in the round dough slices.
Fold the circle to make a semi-circle and put water on the
corners so that it sticks together. Using a fork, press the corner of the semi-circle.
Heat oil in a pan and fry till it is a nice golden brown. Serve hot with your choice of dips!
Channa Nest (makes 2 pieces)
Ingredients
200gm peeled
potatoes
100gm soaked and boiled kabuli channa
60ml sweet curd
2 tbsp sweet tamarind chutney
2 tbsp green chilli chutney
2 tbsp besan sev
1 tsp chopped coriander
¼ tsp red chilli powder
¼ tsp jeera powder
¼ tsp chaat masala
¼ tsp turmeric powder
50ml oil for frying
Salt to taste
Method
Grate the potatoes into laccha and season it with salt and turmeric.
To make the mould, take the grated potato and lace the sides of a small steel strainer. Press with another steel strainer or bowl on top, to make a bowl shape.
Heat oil in a pan and fry the potato bowls till they are crispy and golden brown.
Keep it aside and let it cool.
for the filling
Mix the channa, chaat masala, jeera powder and salt in a bowl.
Now fill it in the fried potato bowls.
for the topping
Layer the filling with the tamarind and green chutney, curd, sev, and top it off with a few fresh coriander leaves.
Serve hot!
Cucumber and Avocado Rolls (makes 6 pieces)
Ingredients
250gm peeled cucumber
150gm peeled avocado
½ tsp salt
½ tsp olive oil
10gm thyme
½ tsp white pepper powder
½ tsp black pepper powder
1 tbsp vinegar
½ tsp chopped garlic
½ tsp chopped basil
Pinch of chaat masala
Pinch of red chilli powder
method
Slice the cucumber into thin strips and cut the avocado into thin wedges.
Marinate them in olive oil, thyme, salt, white pepper, black pepper, vinegar, garlic and basil for three to five minutes.
Place four avocado wedges on a slice of cucumber and roll it
tightly to keep them in place.
Sprinkle red chilli powder and chaat masala on the rolls.
Fresh cucumber and avocado rolls should be served immedieately!
Badam Thandai Mousse (makes 4 portions)
Ingredients
100ml badam kesar thandai
100ml sweet cream
1 tsp gelatin
25ml water
for garnishing
Chopped almonds
Saffron strands
Method
Mix the gelatin in warm water and keep aside for it to cool.
Use a whisker to whip up the thandai, gelatin and water mixture and the sweet cream into a fluffy consistency so that it forms soft peaks when the whisker is taken out.
Fill it up in small mousse cups and freeze for about 30 minutes.
Garnish with chopped almonds and saffron strands, and serve chilled!
