Ganesh Chaturthi 2018: Here are some delectable recipes with a healthy twist

This Ganesh Chaturthi, give your Indian recipes a twist and celebrate a feast. As the idols and pandals get ready for the festive season, follow these recipes and offer the God of wisdom some delectable naivedya (offering). These recipes are healthy, easy to make and perfect for this auspicious occasion.

Badam Papitae ki Kebab with Pineapple Salsa by Chef Kunal Kapur

Badam Papitae ki Kebab

Ingredients:

Ingredients for Kebab:

• Raw papaya, thickly grated - 2 cups
• Raw potato, thickly grated - 1 cup
• Almond chopped –1/2 cup
• Salt - 1 tsp
• Heeng–1/4tsp
• Red chilli powder - 1 tsp
• Turmeric –1/2tsp
• Ajwain–1/2tsp
• Coriander, cracked - 2 tsp
• Ginger, chopped - 2 tsp
• Green chilly chopped - 2 tsp
• Besan - 2 tbsp
• Green coriander, chopped - 2 tbsp
• Oil - 2 tbsp

Ingredients for Salsa:

• Pineapple, finely chopped - 1 cup
• Onions, finely chopped –1/4 cup
• Green chillies, chopped - 1 tbsp
• Green coriander, chopped - 1 tbsp
• Lemon juice - 3 tbsp
• Salt – 1/2tsp
• Pepper – 1/4tsp

Preparation:

• Apply salt to raw papaya and potato and leave aside for 5 minutes.Now press them to release water and put them on a paper towel.Place them in a large bowl and add all the ingredients, except the oil.
• Mix well and shape them into rough, thin patties. Heat oil in a pan and place the patties in medium hot oil. Cook till the bottom caramelizes and then carefully turn the patties. Cook them till they are crisp from outside. Remove and serve hot.
• For the pineapple salsa, mix all the ingredients and serve with the kebab.

Nutritional Info:

• Calories: 1296.41
• Protein: 32.86 g
• Total fat: 72.026 g
• Saturated: 6.6349 g
• Monounsaturated: 46.623g
• Polyunsaturated: 14.169 g
• Carbohydrates: 140.615 g
• Fiber: 31.835 g
• Cholesterol: 0mg
• Sodium: 3831.45 mg
• Calcium: 662.125 mg
• Magnesium: 411 mg
• Potassium: 2767 mg
• Vitamin E: 32.345 mg

Anjeer Badam Ka Murabba by Chef Kunal Kapur

Anjeer Badam Ka Murabba

Ingredients:

• Anjeer (dried figs) - 500 g
• Organic honey - 3 tbsp
• Star anise - 1 no
• Fennel seeds - 1 tbsp
• Peppercorns - 12 no
• Cinnamon -1 small piece
• Almonds peeled and roasted –1 and 1/2 cup

Preparation:

• Wash the anjeer under running water to remove and grit. Now soak the anjeer in 500ml of water for an hour. Keep turning it in between. Now without draining any water boil the soaked anjeer on low flame. Add all the spices. Keep boiling it till it starts to get mashy. Now with the back of a spoon mash up the anjeer. Mix it thoroughly.
• Add honey and almonds and cook till it becomes a bit jamy. Remove and cool completely. Fill in cleaned jars and refrigerate.

Nutritional Info:

• Calories: 2734
• Protein: 64.35 g
• Total fat: 113.25 g
• Saturated: 9.045 g
• Monounsaturated: 69.322 g
• Polyunsaturated: 28.424 g
• Carbohydrates: 429.22 g
• Fiber: 82.1 g
• Cholesterol: 0 mg
• Sodium: 62 mg
• Calcium: 1539 mg
• Magnesium: 963 mg
• Potassium: 5260 mg
• Vitamin E: 56.88 mg

Baked Almond Kofta by Chef Kunal Kapur

Baked Almond Kofta

Ingredients

Ingredients for Kofta:

• Potato, boiled and mashed - 2 cups
• Nutmeg - A pinch
• Milk - 2 tbsp
• Almonds crushed –3/4 cup
• Green onions, chopped –1/2 cup
• Refined flour - 1 tbsp
• Egg – 1 no
• Salt –3/4tsp
• Pepper –1/2tsp

Ingredients for Crumbing:

• Refined flour - for rolling
• Dry breadcrumbs - for rolling

Preparation:

• Place the mashed potato in a bowl and add almonds, salt, pepper, nutmeg, milk, green onions, flour, and 2 eggs. Mix them well and refrigerate for 15 minutes.Now roll them into equal-sized koftas.
• Place flour, beaten eggs, and breadcrumbs separately in different plates. Cover each kofta with flour and dunk them in beaten eggs. After which give them a good roll in the breadcrumbs.
• Preheat an oven to 200c and bake the koftas till golden brown. Serve hot.

Nutritional Info:

• Calories: 1152
• Protein: 48.84 g
• Total fat: 67.82 g
• Saturated: 9.058 g
• Monounsaturated: 38.966 g
• Polyunsaturated: 16.022 g
• Carbohydrates: 97.83 g
• Fiber: 22.2 g
• Cholesterol: 392 mg
• Sodium: 1966 mg
• Calcium: 460 mg
• Magnesium: 392 mg
• Potassium: 2421 mg
• Vitamin E: 28.96 mg

Bharwan Aloo, Maple Sesame Glaze by Chef Manish Mehrotra

Bharwan Aloo, Maple Sesame Glaze

Ingredients

For Potato Barrels

• Potatoes (Medium Size) 4 Nos

For Filling

• Cashew Whole 25 Gms
• Raisins 15 Gms
• Salt 5 Gms
• Turmeric Powder 2 Gms
• Yellow Chilli Powder 2 Gms
• Chaat Masala 5 Gms
• Roasted Cumin, Crushed 2 Gms
• Garam Masala 2 Gms
• Ginger Finely Chopped 5 Gms
• Green Chillies chopped 5 Gms
• Fresh Pomegranate 20 Gms
• Processed Cheese 15 Gms
• Coriander Chopped 5 Gms

For Maple Sesame Glaze

• Maple Syrup 50 Ml
• Toasted White Sesame Seeds: 15 Gms
• Butter Yellow: 20 Gms

Preparation

Potato Barrels

• Take medium size potatoes and peel them. Using a potato scooper, empty out the potato carefully making into an empty barrel shape
• Save the trimmings of potatoes to be used later in the filling
• In a deep cooking vessel, bring water to boil. Add a teaspoon of turmeric. Blanch the potatoes in this water. Be careful to not to overcook the potatoes
• Once done, take out the potatoes and pat dry to remove any moisture.
• Deep fry the potatoes at 160 degree in oil until light golden and crisp from outside. Keep aside so that the extra oil drips away.

Filling for potato barrels

• Deep fry the potatoes trimmings in 160oc using oil as the medium until light golden crisp. Roughly chop them.
• Fry the whole cashews as well until crisp and light golden in color. Crush them slightly.
• Place a non stick pan over gas stove. Add little ghee and saute the ginger, green chilli and turmeric powder. Add the potato trimmings, whole cashewnuts, raisins, yellow chilli powder, garam masala, chaat masala and roasted cumin powder.
• Cook over medium heat for 7-8 minutes, adjust the seasoning and remove from the gas. Let the mixture cool.
• Add grated processed cheese and chopped coriander to it.

Maple sesame glaze

• In a non stick pan, reduce maple syrup to syrupy stage.
• Emulsify with butter. Once emulsified, keep aside in a warm place.

Assembling the potatoes

• Once the mixture is cool, fill the empty barrels with the potato mixture.
• Cut the stuffed potatoes lengthwise and pan grill on non-stick pan.
• Once done, cut them in to quarters and arrange on a black slate.
• Drizzle the maple emulsion on top of it
• Sprinkle some chat masala and garnish with fresh pomegranate seeds.