This Diwali try these innovative snacks | lifestyle | Hindustan Times
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This Diwali try these innovative snacks

For most of us, festivals are as much about food as they are about celebrating traditions and spending time with friends and family. This Diwali (October 23) give your food spread a festive face-lift: try Dal Chawal Arancini, Multi-Grain Baked Samosa and Beetroot Ki Tikki.

lifestyle Updated: Oct 18, 2014 14:28 IST
Serena Menon

For most of us, festivals are as much about food as they are about celebrating traditions and spending time with friends and family. With Diwali (October 23) around the corner, the seasonal cleaning, cooking and gifting plans have already begun.

As for those looking to try something different with regards to the snacking options, we’ve got a few chefs to share the recipes of three traditional dishes with a fun twist — whether it’s the Dal Chawal Arancini, the Multi-Grain Baked Samosa or the Beetroot Ki Tikki, each snack promises to give your Diwali spread a festive face-lift.

http://www.hindustantimes.com/Images/popup/2014/10/Dal-Chawal.jpg

Dal chawal arancini, achar papad chutney
INGREDIENTS
100 gm channa dal 100 gm tur dal 100 gm masoor dal 100 gm moong dal 60 gm panko 40 gm refined flour | For the tempering: 250 gm rice 20 gm ghee 6 gm cumin seeds 60 gm garlic 40 gm onion 80 gm tomato 20 gm green chilli 16 gm deggi chilli 20 gm turmeric 40 gm salted butter 16 gm coriander 20 gm salt | For the stuffing: 80 gm parmesan cheese 16 gm coriander 16 gm chaat masala | For the tomato chutney: 1 kg onion 50 gm green chillies 50 gm ginger 1 ltr tomato ketchup 50 gm amchoor 25 gm chaat masala 50 gm fresh coriander (chopped)

METHOD
Grind onions, green chillies, ginger for the tomato chutney. Add the ketchup, amchoor, chaat masala and coriander. Mix the dals and soak for 30 minutes, and then boil them. Temper the boiled dals with the ingredients above (apart from rice). Once tempered, add boiled rice and cook for two minutes. Cool. Add cheese, coriander and chaat masala. Make small balls and coat with panko and refined flour and deep-fry.
Garnish with pickled mayonnaise, mint chutney and roasted papad. Serve hot.
— Jiggs Kalra, Massive Restaurants Pvt Ltd.

http://www.hindustantimes.com/Images/popup/2014/10/Baked-Samosa.jpg

Water chestnut and vegetable multi-grain baked samosa, with bean sprouts and maize gravy
INGREDIENTS
For the samosa: 200 gm multi grain flour 20 ml olive oil 30 gm refined flour 10 gm salt 5 gm fennel seed 40 ml water | For the samosafilling: 50 gm water chestnut, cubes 40 gm carrot, chopped 40 gm beans chopped 10 ml olive oil 5 gm cumin seed 10 gm ginger, chopped 5 gm coriander, chopped 5 gm red chilli powder | For Makki Ki Kadi: 100 gm maize flour 30 gm curd 100 gm water 5 gm cumin seed 5 gm turmeric | For Papaya Chutney: 200 gm raw papaya (slices) 10 ml oil 5 gm fennel seed 2 red chilli 2 cinnamon sticks 100 gm sugar | For presentation: 20 gm bean sprout 5 gm cumin seed, roasted, crushed 5 gm salt 5 gm olive oil
METHOD
Mix the ingredients to make the samosa dough. Heat some oil in a pan and add cumin seeds; once they crackle, add the vegetables and cook. Roll out the samosa dough and make samosas with the above stuffing. Bake the samosas in a pre-heated oven (180 degrees to 200 degrees Celsius) for 8 to 10 minutes. Keep aside. For the Makki Ki Kadi, mix the ingredients and cook. Heat oil in another pan and add cinnamon, fennel and red chilli. Once they start crackling, add the papaya and cook some more. Add sugar and cook. Once it is thick in consistency, remove it from the heat. Mix the ingredients for the papaya chutney and layer it on a plate. Place the samosas on top. Pour Makki Ki Kadi by the side and sprinkle the bean sprouts on top. Serve hot.
— Rajib Mazumder, executive sous chef, Grand Hyatt Goa

http://www.hindustantimes.com/Images/popup/2014/10/Beetroot-Tikki.jpg

Beetroot ki tikki
INGREDIENTS
600 gm beetroot 300 gm carrot 120 gm potatoes (mashed) 4 green chilies (seed and finely chop) 5 gm ginger 1/2 tsp shahi zeera 2 gm black pepper (crushed) 1 tbsp corn flour 1 tbsp tempura 75 gm breadcrumbs 1/4 tsp green cardamom powder 1/8 tsp javitri powder 1/4 tsp cinnamon powder 2 tbs cooking oil 2 tbs butter Salt to taste | For the beetroot coulis: 60 gm beetroot (cube, boil in 1 cup of vegetable stock for 30 minutes and cool) 1 tsp balsamic vinegar 2 tsp olive oil juice of 1 lemon | For the filling: 75 gm yoghurt cheese/hung curd 8 cashew nuts (chopped) 12 raisins (chopped) 2 green chilies (deseed and finely chopped) 5 gm ginger (finely chopped) 1 tbs mint (finely chopped)
METHOD
Cut the beetroot into cubes and boil for roughly 10 minutes. Drain, cool and grate. Cut carrot into cubes and boil for roughly 5 minutes. Drain, cool and grate. Heat oil and butter in a pan and add zeera, ginger, green chilies and black pepper. Add grated beetroot and carrot and cook for 4-6 minutes. Add potatoes and salt and cook till the moisture has evaporated. Now add the remaining ingredients, except the corn flour and tempura. Mix, adjust the seasoning and use the mix to make balls. For the batter, mix the tempura and corn flour with half a cup of water and stir. For the filling, add cashew nuts, raisins, green chillies, ginger and mint to the hung curd.Flatten each ball to make round patties and place a portion of the filling in the middle and seal. Refrigerate for 15 minutes. Once cool, dip the patties in tempura and corn flour batter, roll in breadcrumbs and keep.For the beetroot coulis, put the boiled beets in a blender to make a purée. Heat oil in a pan, shallow fry the patties over medium heat and serve hot with coulis.
— Jiggs Kalra, Massive Restaurants Pvt Ltd.