Don a chef’s hat and go on a culinary voyage with these 15 festive recipes from the kitchens of esteemed luxury hotels in India. By Bayar JainDiwali
ALOO PALDA By Grand Hyatt Kochi Bolgatty
Ingredients :
20 gm baby potatoes
3 black cardamoms, deseeded
2 cinnamon sticks
6-7 cloves
10 gm coriander seeds
150 gm yoghurt, whisked
150 ml mustard oil
150 gm roasted coriander powder
5 gm turmeric
5 gm fresh coriander, chopped
A pinch of asafoetida
Salt to taste
Method :
Heat mustard oil in a pan till it starts to release smoke. Add cinnamon, cloves, and black cardamom and let them crackle. Next, add potatoes along with water, and let the vegetable cook. Add turmeric and roasted coriander powder, and let cook. Add whisked yoghurt on low heat, letting potatoes cook in gravy without bringing it to a boil. Adjust seasoning, garnish with chopped coriander, and serve hot with rice or puri. hyatt.com
ANJEER BARFI By The Lodhi, New Delhi
Ingredients:
500 gm dry figs
200 gm almonds, soaked
400 gm castor sugar
100 gm almond flakes
1 gm saffron
Method :
Soak dry figs in water for four hours, then puree them. In a pan, cook the pureed figs, sugar, and saffron on medium heat till the moisture is out. Pour in tray and let cool. Meanwhile, soak almonds in boiling water for five minutes, remove the peel, and grind to a powder. Next, cook this on medium heat along with sugar till it becomes a thick paste. Pour on tray and let cool. To assemble the barfi, roll both the mixtures to an even thickness. In a chilled tray, alternately layer three sheets each, starting with the almond one. Cut into even squares, garnish with almond flakes, and serve cold. thelodhi.com
Durga Puja
CHHENA PODA By The Roseate, New Delhi
Ingredients :
250 gm chhena
½ cup jaggery powder
½ tsp green cardamom powder
1 tbsp rice flour
30 gm cashews
30 gm raisins
2 tsp ghee
Method :
Preheat the oven at 180° Celsius for 15 minutes. Meanwhile, crumble chhena and mix in jaggery powder by hand. Knead into a dough using milk or water. Once it reaches a cake batter-like consistency, add cardamom powder, rice flour, and dry fruits. Transfer to a baking tray, levelling it using a spatula. Bake for 45 minutes or till the top develops a dark golden crust. Cool and serve it in slices for dessert. roseatehotels.com
DRY FRUIT SANDESH By Conrad Bengaluru
Ingredients :
2 l milk
100 gm sugar
½tsp cardamom powder
10 gm pistachio, chopped
10 gm almond, chopped
10 ml vinegar
Method:
Bring milk to boil on medium flame. Then, stir in vinegar till it curdles. Separate the chhena or cheese curds using a muslin cloth, draining the excess water. Knead it for five minutes and cook with sugar and cardamom for another five. Continue cooking on medium flame, ensuring it doesn’t crumble. Transfer to tray, garnish with dry nuts, and serve cold. hilton.com
Kali Puja
SHOSHAN BICHI DIYE KHASHIR MANGSHO By Raffles Udaipur
Ingredients :
1 kg mutton
500 gm peeled potatoes, cut into halves
250 gm peeled cucumbers, cut into one-inch discs
100 gm ginger or ginger paste
300 gm plain curd
1 bay leaf
2 red chillies
8-10 cloves
2 cinnamon sticks
2-3 green cardamom
2 pods of black cardamom
1 tsp asafoetida
2 tsp cumin powder
2 tsp coriander powder
1 tsp garam masala powder
1 tsp red chilli powder
2 tsp turmeric powder
2 tsp sugar
5 tbsp mustard oil
2 tbsp ghee
Salt to taste
Method :
Wash and pat dry the mutton pieces. Marinate with curd, a teaspoon each of cumin powder, coriander powder, turmeric powder, and red chilli powder. Let it rest for eight hours. Meanwhile, smear turmeric powder over halved potatoes; mix the remaining cumin powder, coriander powder, turmeric powder, and red chilli powder with a tablespoon of mustard oil to make a paste. Next, fry the potatoes in the remaining mustard oil till it turns golden-brown, and strain. Transfer the mustard oil to a deep pan, add ghee, and temper in bay leaf, red chilli, clove, cinnamon sticks, green cardamom, black cardamom, and asafoetida.
Once tempered, stir in sugar till it caramelises. Next, add ginger paste and cook on low flame for two minutes. Adjust with water to avoid spices from sticking to the pan. Add spice paste and salt, and cook on low flame for four minutes. Beat in curd, mixing continuously till the mixture thickens and releases oils. Then, add the marinated mutton and cook on low flame, stirring occasionally. Once the mutton releases water, add the fried potatoes and let cook for 20 minutes with the lid on. Add four cups of water to ensure the meat remains submerged, and increase flame. Let the meat cook through, then add garam masala powder and a teaspoon of ghee. Stir in peeled cucumber discs, and serve hot with ghee bhaat. raffles.com
Dussehra
PINEAPPLE COCONUT SHEERA By Radisson Blu Plaza Delhi Airport
Ingredients :
150 gm semolina
80 gm ghee
1 pineapple, cut into small chunks
450 ml water
90 gm sugar
100 gm dry coconut, grated
¼ tsp cardamom powder
30 gm cashews
25 gm raisins
A pinch of saffron
Method :
Heat half the ghee in a pan, and fry the cashews until golden brown. Next, add raisins till they plump up and set aside. Stir in semolina and coconut on low flame. Sauté the pineapple in the remaining ghee and cook for five minutes. In a separate pot, add sugar and water, and bring to a boil with saffron. Then, gradually add semolina, stirring continuously to avoid lumps. Add cardamom and stir. Continue cooking on low flame till the moisture evaporates. Once dry, add a spoonful of ghee, switch off the flame, and let rest for five minutes. Serve hot. radissonhotels.com
LAPSI By ITC Grand Bharat, Gurugram
Ingredients :
100 gm broken wheat
50 ml desi ghee
10 gm almonds, slivered
18-20 green cardamom pods
75 gm jaggery
10 gm coconut, slivered and roasted
Method:
Heat ghee in a pan, and roast broken wheat till it turns light brown. Add water and cook wheat, ensuring it is cooked 75 per cent. Add jaggery, stirring continuously till it dissolves and the wheat softens. Add cardamom seeds and almonds. Mix well, garnish with roasted coconut, and serve hot. itchotels.com
Pongal
KAMBU PANIYARAM By Park Hyatt Chennai
Ingredients :
100 gm pearl millet
30 gm idli rice
10 gm urad dal
500 gm water
100 ml groundnut oil
1 tbsp coconut, grated
Salt to taste
30 ml oil
½ tsp mustard seeds
½ tsp cumin seeds
1 dry red chilli
20 gm shallots, chopped
2 green chillies, chopped
5 gm ginger, chopped
5 curry leaves
Method :
Soak pearl millet, rice, and urad dal together in water. Four hours later, grind it all to form a coarse paste. Add grated coconut and grind again to form a batter. Mix in salt, and let it ferment for six hours. Meanwhile, heat oil in a pan. Add mustard seeds, cumin seeds, and red chillies. Once crackled, add onions, ginger, green chillies, and curry leaves. Sauté for 20 seconds. Mix this into the fermented batter. Grease a paniyaram skillet with oil, and pour a tablespoon of the fermented tempered millet batter into each cavity. Cook on medium flame on both sides until it turns golden brown. Serve hot. hyatt.com
Makar Sankranti
GANNE KE RAS KI JALEBI WITH BAJRE AUR GUR KI KHEER By The Claridges, New Delhi
Ingredients :
(for Ganne Ke Ras Ki Jalebi)
1 l water
20 ml lime juice
500 ml sugarcane juice
300 gm jaggery
4 gm cardamom powder
200 gm refined flour (maida)
250 gm khoya
3 gm baking powder
1 kg ghee
(for Bajre Aur Gur Ki Kheer)
100 gm whole pearl millet,
soaked overnight
300 gm milk
200 gm water
200 gm jaggery
Almond and cardamom to garnish
Method :
(for Ganne Ke Ras Ki Jalebi)
Boil jaggery in 700 millilitres of water on medium heat. Once the syrup comes to a boil, simmer for five minutes and add lemon juice, cardamom powder, sugarcane juice. Bring to boil and turn off the flame. Separately, mix flour, khoya, and baking powder in a bowl, ensuring no lumps. Leave aside to ferment for 15 minutes. Meanwhile, preheat ghee in a pan. Using a cloth piping bag, create concentric spirals of the batter directly onto the medium-hot ghee. Fry in medium heat till the batter crisps and turns golden-brown. Once fried, drain the excess oil and immediately dunk in the warm syrup. Drain and serve hot.
(for Bajre Aur Gur Ki Kheer)
Coarse grind and de-husk soaked whole pearl millet. Pressure cook or boil the grains till they’re half-cooked. Next, add milk and cook till it thickens and the millets soften. Add jaggery, and garnish with cardamom and almond. Serve hot or cold, as per preference. claridges.com
Teej
JODHPURI GATTA CURRY By The St. Regis Mumbai
Ingredients :
(for Gatta)
100 gm gram flour
5 gm coriander seeds
5 gm fennel seeds
5 gm salt
5 gm turmeric
3 gm red chilli powder
2 gm asafoetida
4 gm fenugreek leaves
5 gm green chilli
5 gm fresh coriander
50 gm curd
50 gm water
10 ml refined oil
2 gm baking powder
(for curry)
25 gm gram flour
100 gm yoghurt
30 gm refined oil
2 gm cumin seeds
2 gm asafoetida
5 gm red chilli, whole
2 gm ajwain
10 gm green chilli, sliced
4 gm turmeric powder
5 gm coriander powder
4 gm red chilli powder
4 gm garam masala
100 gm cashew paste
80 gm tomato paste
10 ml ghee
Method :
To make the gatta, mix all the ingredients in a bowl and roll out the mixture into cylinders. Cut like gnocchi and set aside. Blanch the cut cylinders in boiling water, fry until golden-brown, and let it soak in the water to soften. Meanwhile, blend the gram flour and yoghurt into a fine paste to make a curry. Next, heat oil in a pan, and temper cumin, asafoetida, whole red chillies, ajwain, green chilli, and the dried powdered spices. Add tomato paste and cashew paste, and cook. Pour in gram flour and yoghurt paste. Add the softened gatta and let it simmer. Adjust seasoning, drizzle ghee, and serve hot. marriott.com
Navratri
KOBBARI POORNAM BOORELU By The Imperial New Delhi
Ingredients :
1 cup urad dal
1 cup chana dal
1 cup jaggery, grated
½ cup coconut, grated
2-3 cardamom pods
2 cups rice
½ tsp salt
Ghee for deep frying
A pinch of cooking soda
Method :
Soak rice and urad dal together overnight. The following day, grind to a smooth batter, adding hot water for consistency. Add salt and let ferment for five hours. Meanwhile, soak chana dal for 10 minutes. Boil six cups of water and cook soaked dal. Strain, cool, and mash it. Heat two tablespoons of water in a cauldron and melt jaggery on low flame. Add grated coconut and cook. Mix in cardamom powder and switch off the flame. Once cool, make medium-sized balls, or poornam, using the mixture.
To make the boorelu, heat ghee in a cauldron on medium flame. Meanwhile, mix in soda to the rice-urad mixture and dip the poornam in the batter. Deep fry in ghee till it turns golden-brown on both sides. Serve hot, cold, or at room temperature. theimperialindia.com
Eid
QUBANI-KA- MEETHA By Evolve Back, Hampi
Ingredients :
250 gm apricots, dried
100 gm sugar
Dry fruits for garnish
Method :
Soak apricots overnight, deseed, and chop roughly. Transfer the apricot-infused water onto a pan to cook apricots and sugar on low flame. Continue stirring till the sugar dissolves and turns to pulp. Garnish with dry fruits, serve hot. evolveback.com
RAAN-E-AWADH By JW Marriott Hotel New Delhi Aerocity
Ingredients :
1 tbsp poppy seeds
1 tsp coriander seeds
10 cloves
15 black peppercorns
1 cinnamon stick
2 cardamom pods
1 bay leaf
6 garlic cloves, peeled
3 inches ginger, peeled
2 tsp salt
8 oz full-fat yoghurt
4 lb lamb leg, bone-in and all fat trimmed
1 white onion, roughly chopped
4 tbsp clarified butter
½ cup fried onions for garnish
½ cup chopped cilantro for garnish
2 lemon slices for garnish
Method :
Toast poppy seeds, coriander seeds, cloves, peppercorns, cinnamon, cardamom, and bay leaf in a saucepan. Grind it into a powder. Add in garlic, ginger, and salt to make a smooth paste. Transfer to a bowl, and mix in yoghurt. Make slits on the lamb and marinate it with the paste evenly. Place on roasting pan and refrigerate overnight. Heat oven to 350° Celsius. Meanwhile, heat butter in a saucepan, sauté onions till lightly golden and set aside. Add water to the roasting pan with the lamb, cover with foil, and let bake for one hour and five minutes, flipping the lamb at the 45-minute mark. Next, add onions and clarified butter over the lamb, and let it roast uncovered for another hour. Once cooked, garnish with fried onions, cilantro, lemon slices, and lamb gravy. Serve hot. marriott.com
Every Occasion
PAAN ICE CREAM By Trident, Gurgaon
Ingredients :
600 gm fresh betel leaves
50 gm dried betel leaves
50 gm gulkand
250 gm milk powder
300 gm sugar
30 gm stabiliser
800 ml bakery cream
150 gm glucose
800 ml milk
Method :
Make a puree of the fresh betel leaves and set them aside. Separately, cook the milk and bakery cream at 40° Celsius, and let cool. Whisk in milk powder, sugar, and glucose. Add in the betel puree and stabiliser, adjusting flavour as per taste. Strain and transfer to an ice-cream churner. Once it begins to turn into ice cream, layer in dried betel and gulkand. Keep in chiller and serve chilled the following day. tridenthotels.com
ALOO BHALLA WITH MATAR CHAAT, YOGHURT, DATE & TAMARIND CHUTNEY, AND COMPRESSED WATERMELON By Pullman & Novotel New Delhi Aerocity
Ingredients :
(for Aloo Bhalla)
250 gm potato, boiled and grated
4 gm cumin seeds, crushed and roasted
50 gm corn flour
10 gm salt
Ghee for deep frying
(for Matar Chaat)
150 gm white peas, soaked overnight and dried
3 gm cumin seeds, crushed and roasted
3 gm chaat masala
5 gm dried mango powder
5 gm red chilli powder
5 gm garam masala powder
5 gm green chilli, chopped
10 gm onions, chopped
5 gm fresh coriander, chopped
(for Date & Tamarind Chutney)
200 gm refined sugar
200 gm tamarind, soaked overnight
4 gm black salt
6 gm salt
20 gm cumin powder, roasted
20 gm ginger powder
20 gm deggi mirch
50 gm dates, soaked and julienned
40 gm whole amchur, soaked and blended
(for Mint Chutney)
200 gm fresh mint
100 gm fresh coriander
50 gm tamarind, soaked
and pulped
5 gm chaat masala
5 gm salt
3 gm black salt
5 gm green chilli
5 gm ginger
5 gm garlic
(for Yoghurt)
100 gm Greek yoghurt
20 gm refined sugar
(for Compressed Watermelon)
1 watermelon heart
2 gm black pepper, crushed
Salt to taste
(for garnish)
Bikaneri sev
Roasted cumin powder
Pomegranate
Beetroot, julienned
Mint sprigs
Fried potato (optional)
Method :
(for Aloo Bhalla)
Fold all the ingredients into 20 grams of corn flour. Portion into small spheres, dust with 30 grams corn flour and deep fry in ghee till golden brown.
(for Matar Chaat)
Drain soaked white peas and pressure-cook them in four cups of water. Mash peas with a wooden spoon and let cool. Mix in remaining ingredients, and serve cold.
(for Date & Tamarind Chutney)
Squeeze out tamarind pulp, strain, and keep aside. In a pan, dissolve sugar in 100 millilitres of water. Mix in all the ingredients and let cook on slow flame till it reaches a semi-thick consistency. Set aside to cool.
(for Mint Chutney)
Roughly chop mint, coriander, ginger, garlic, and green chilli. Blend together to a fine paste, adjusting with ice water if required. Pour into a bowl, add powdered masalas, and refrigerate until service.
(for Yoghurt)
Whisk Greek yoghurt with sugar till the latter dissolves. Refrigerate until service.
(for Compressed Watermelon)
Marinate watermelon heart with salt and crushed black pepper. Place in a vacuum bag and compress all the air out. Refrigerate until service.
Assembly :
Spoon matar chaat onto a plate, and place the aloo bhalla on it. Top with sweet yoghurt, tamarind and date chutney, and mint chutney. Garnish, and place the watermelon on top to serve. all.accor.com
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