Want friends and family eating out of your hands? Treat them to a festive platter this season
Gajjrella pie with nutty Chocolate crunch
Milk half a ltr
Carrot 1 kg
Sugar 150 gm
Raisins 50 gm
Cashew nuts 50 gm
Green cardamom 5 gm
Desi ghee 100 gm
Khoya danedar 200 gm
Chocolate crunch 80 gm
Maida 300 gm
Butter 200 gm
Sugar 100 gm
Milk 200 ml
For Tart Shell
1. Knead soft dough with all the
2. Roll to ¼th inch thickness.
3. Line tart mould with the dough
4. Bake in oven at 180- 200 degree Celsius for 20-25 minutes
5. Let it cool and demould and set aside.
1. Clean and peel carrots. Grate coarsely.
2. In a deep pan add carrots, milk and green cardamom (crushed).
3. Place it on the fire and cook till
carrot is cooked and entire milk is consumed.
4. In a separate kadhai, add ghee. When warm, add raisins and
5. Sauté for a minute. Add ¾ khoya and sauté for another 3-4 minutes.
6. Now add cooked carrots and sugar. Cook for another 3-4 minutes.
7. Take off fire and cool. Line tart shells with gajjrella, top with crumbled khoya garnished with dark chocolate crunch.
Recipe Courtesy: Sandeep Panwar, Executive Chef,The Metropolitan Hotel and Spa
Mini Pumpkin Bites
For the outer crust (dough)
Refined flour 175gm
Salt 1/2 tbsp
Warm water 90 ml
Ripe pumpkin 250gm
Oregano 1/2 tbsp
Crushed black pepper1/4 tbsp
Salt as per taste
Grated mozzarella cheese 100 gm
Recipe Courtesy: Ishika Konar, Executive Sous Chef, The Lalit New Delhi
1. Cut the pumpkin into very small dices and saute them in butter. Then add oregano, salt and rushed black pepper until semi soft and just cooked. Add honey for little sweetness.
2. Mix the pumpkin mixture (after cooling it down) and grated mozzarella together.
3. For pastry: sift flour and salt into a bowl. Rub butter into the flour with fingers until the mixture turns into fine crumbs. Add water and use a fork to stir in the water to make a firm dough. Turn the dough on to a lightly floured surface and knead for 3
minutes until smooth.
4. Wrap the dough in cling film and let rest at room temperature for 30 minutes. Roll out the dough to a 2mm (1/8inch) thickness. Stamp out 20 rounds with pastry cutter. Place 1 tbsp of filling in the centre of each round. Fold pastry over filling to crescents into a gujiya shape. Pinch edges firmly together to seal. With fingertips, crimp edges.
5. Bake this savoury ‘gujiyas’ for 14-15 in 200°c preheated oven or just deep fry them carefully so that the filling shouldn’t come out of the outer shell.
Makai Pyaaz ki sheekh
Frozen Corn 1000 gm
Potato 400 gm
Green chilli 10 gm
Ginger 20 gm
Ajwain 2 gm
Yellow chili powder 5gm
Cumin powder 3gm
Spring Onions 500 gm
Bread Crumbs 100gm
Garam Masala 3gm
Green Corainder 50gm
Roasted Chana dal 50gm
Turmeric powder 5gm
Refined oil 55gm
1. Boil the peeled potatoes and the corn separately and set aside.
2. Combine all the other ingredients except butter in a bowl and mix.
3. Pass all the ingredients along with the corn and the potatoes through a mincer at least 2 times till the mixture is smooth.
4. Let it rest for an hour at least.
5. Put the mixture on a tandoor skewer and shape it like a kebab.
6. Cook in hot tandoor for 8 to 10 minutes until cooked to a light brown crust.
7. Take it off the skewer and cut in small pieces and serve hot with mint chutney.
Recipe Courtesy: Corporate Chef Ravi Saxena, Dhaba by Claridges
Compiled by Shantanu David