This Bihu, make it a healthy feast with sesame seeds, oats & leafy greens
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January 14, 2022
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Bhogali Bihu, Assam's harvest festival, marks the numerous seasonal shifts round this time. The easiest way to rejoice the pageant is to bask in scrumptious meals.
With healthful advantages of sesame seeds, oats, flaxseeds and leafy greens, profit from the winter-perfect meals this 12 months.
These filling recipes are straightforward to make and might be a deal with for the household.
OATS FLAXSEED LADDOO
Substances:
Rolled oats: 1 cup
Flax seeds: 1/4 cup
Roasted peanuts:1/4 cup
Palm jaggery: 1/2 cup
Desiccated coconut: 3 tbsp
Melted ghee: 4 tbsp
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Methodology:
- Dry roast oats in a pan till a toasted aroma emits and the oats turn out to be slightly crisp. It would take about 5 minutes
- Switch it to a plate
- In the identical pan, dry roast flax seeds till they crackle
- Take away from warmth
- Now in a meals processor or chopper add the palm jaggery and grind them to coarse powder
- Roast the peanuts in medium warmth till they turn out to be crunchy
- Add roasted oats, flax seeds, peanuts and desiccated coconut to the jar
- Now grind all of them collectively to make a rough combination
- To this combination add 4 tbsps of melted ghee and grind them till properly mixed
- Switch the combination to a bowl
- Now divide the combination into 12 equal parts and begin making ladoo by urgent every portion tightly with our palm
- Like this make all of the ladoos earlier than the ghee solidifies
- Hold them apart in room temperature for a while to set the ladoos properly
- Hold in an hermetic container and serve when wanted
(The recipe has been shared by Anurudh Khanna, Multi Property Govt Chef – The Westin Gurgaon, New Delhi and The Westin Sohna Resort and Spa)
TIL PITHA
Substances (for 4 pax):
Sticky Rice: 250 gms
Jaggery: 100 gms
Contemporary grated coconut: 50 gms
Til or sesame seeds: 100 gms
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Methodology:
- Soak 1 cup of sticky rice for 2-3 hours
- Wash the rice and depart it for half-hour on a kitchen towel to let the water drain
- Later, pound the rice in a mixer to make powder
- Switch the powder in a container and canopy it with a cling wrap
- Now, make the filling utilizing 2 cups of Jaggery, 1 cup of roasted sesame seeds and ½ cup of freshly grated coconut. Combine it collectively for the filling
- Take a handful of dry rice flour made earlier and put it on a sizzling pan for 10-12 seconds
- Unfold the Jaggery and coconut filling on this after which fold it. Make them crisp from each the perimeters
- Hold in a conventional Assamese steel thali and serve sizzling
(The recipe has been shared by by Deepak Kumar, Chef de partie, JW Marriott Bengaluru)
AMARANTH, BATHUA DUET WITH TURMERIC FOAM
Substances:
Bathua: 300 gm
Spinach: 300 gm
Amaranth: 300 gm
Oatmeal: 50 gm
Millets: 50 gm
Roasted gram flour: 50 gm
Coriander leaves: 8-10 leaves
Mint: 8-10 leaves
Turmeric: 2 gm
Cream: 20 gm
Salt: 2 gm
Pepper: 2 gm
Garam masala: 1 pinch
White pepper powder: 1 pinch
Cardamom powder: 1 pinch
Corn flour: 3 tsp
Cress: 2 gm
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Amaranth-Bathua Duet with Turmeric Foam
Methodology:
- Blanch spinach, bathua and amaranth individually in boiling water and provides it a shock chill
- Drain and take away the surplus water and finely chop it
- Mix oatmeal, gram flour and millets in a meals processor
- Add all of the dry spices and seasoning to the roasted gram flour
- Combine one half of the spinach and bathua with one of many roasted gram flour
- Combine the opposite half of the spinach and purple amaranth with the remaining half of the roasted gram flour
- Make spherical patties from the above mixtures
- Prepare dinner the patties on a nonstick pan till golden brown
- Strain mix cream, turmeric and a few water to make foam that can be utilized for garnishing
- To plate, hold the patties on prime of one another, garnish with cress and prime it up with foam
(The recipe has been shared by Anurudh Khanna, Multi Property Govt Chef – The Westin Gurgaon, New Delhi and The Westin Sohna Resort and Spa)
Rejoice the harvest season in India with a large unfold of conventional and opulent dishes.
From candy dishes to savoury meals, the primary pageant of the 12 months is filled with scrumptious treats.
Undhiyu, Malai Broccoli and Pongal - the record of savoury dishes go on and on. Additionally, deal with your tastebuds with lassi, jalebi, malpua, kheer and halwa this festive season.
We have compiled the festive recipes to rejoice Lohri, Makar Sankranti, Pongal and Uttarayan with a singular twist.
Kesar Lassi
Substances:
Saffron: 1 gms Chopped Pista: 2-3 Chopped Badam: 2-3 Chopped Kaju: 3-4 Contemporary Curd (Dahi, created from full fats milk) - 1 & ½ cups Cardamom powder: 5 gms Sugar Powder: 8 tsp Ice Cubes: 4 to five
Methodology: - Mix in a mixer, curd, sugar powder & cardamom powder for 2-3 minutes with ice cubes - Add the saffron strands and blend properly - Garnish with chopped pista, almonds & cashew nuts
(The Lohri recipe is from Chef Maharaj Ganga Singh at Rasotsav in Mumbai)
Methodology: - Grate the Black Jaggery and switch it to a thick bottomed pan - Let the Jaggery soften until it begins effervescent - Toast the sesame seeds and fold it to the jaggery together with peanuts - Combine it correctly and depart it to set in a cuboid mould or desired form - Combine the whipped cream, peanut butter to piping consistency and pipe on prime of the ladoo - For the Glass sugar - Soften the Isomalt sugar until 170 levels with a spoon of water in a thick bottomed pan. Let it settle down until 115 diploma Celcius to work with the sugar - Now use cutter to dip within the sugar and pull from backside to get a dome construction. Garnish the ladoo with the sugar glass
NOTE: Shelf life at room temperature and could be saved in a clear and hermetic field for two days.
(The Makar Sankranti recipe is shared by Mohammed Eliyaz, Govt Sous Chef, The Leela Bhartiya Metropolis Bengaluru)
Jalebi & Malpua
Substances:
For Malpua: Maida: 100 gm Wheat flour: 500 Grams Powdered inexperienced cardamom: 1 teaspoon Ghee: 1 cup Sugar: 250 gm Saffron: 1 pinch Milk: 500 ml Chopped pistachios: 2 tablespoon Water: 250 ml Khoya: 50 Grams Rose water: 1 tsp
For Jalebi Batter: Maida – 400 Grams Water – 250 ml Ghee – 500 Grams for Frying Pistachios & Almonds - (10 pcs every) Silvers for garnish Sugar – 500 Grams Water – 300 ml Saffron - 1 Grams
Methodology:
For Malpua: - For making sugar syrup, place water in a pan over medium flame. Add sugar in it and stir till totally dissolved. Permit it to chill. Combine and hold apart - Combine Maida, wheat flour, Khoya, cardamom powder and milk. Make sure the combination is of pouring consistency and never too thick - Now warmth ghee in a pan over low flame. Pour a ladleful of the combination and unfold evenly - Hold the flame low and prepare dinner until it's mild brown on either side. Take away the cooked Malpua and drain the surplus ghee - Drop the Malpua in sugar syrup and permit it to soak for 2-3 minutes. Repeat the identical with the remaining batter - Drain the Malpua from the syrup, garnish with pistachios, chopped rose petals and Kesar Rabdi and serve sizzling
For Jalebi Batter: - Combine maida & water collectively and hold it coated in room temperature to ferment for 48 hours until it turns bitter - For making sugar syrup, place water in a pan over medium flame - Add sugar in it and stir till totally dissolved. Add Saffron & permit it to chill. Combine and hold apart - Take the fermented Jalebi batter and whisk it completely - In flat fry pan (jalebi kadhai), warmth ghee on low flame, pour jalebi from piping bag in ghee to kind jalebi form & deep fry to golden brown color - Dip the fried Jalebi within the sugar syrup for a minute and pressure - Garnish with almonds and pistachios silvers - Serve With Rabdi
(The Lohri recipe is from Chef Maharaj Ganga Singh at Rasotsav in Mumbai)
Methodology: - In a pan broil the rice, then deglaze it with white wine, then add heat inventory little by little - Add tomato makhani gravy and prepare dinner the rice until it turns into comfortable and tender - Combine within the thinly sliced coriander and add butter with cheese to bind the risotto - Make small balls studded with rooster anddust them with flour. Then dip them in egg and crumb it with bread crumbs - Deep fry the balls in oil and served sizzling with sauce
(The Lohri recipe is shared by Chef Amit Kumar, Govt Chef, Aloft New Delhi Aerocity)
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