Diwali is knocking on our doors and let’s face it, there is something innately comforting in devouring a bowl of scrumptious festive food along with dressing in one’s festive finest and bursting crackers. Lead Chef and Culinary Designer, Chef Rohan D’Souza of the newly opened Basanti And Co. at Versova is all for delicious Diwali delicacies.
He says, “Diwali is a great time to get together with family, relatives and friends! From tangy and spicy chaats to sinful mithais the festival is all about indulgence and merry making.”
He goes on to add, “Lit homes and the sound of laughter fills houses with happiness and food is as always the bonding factor.”
However, the Chef realizes that while a lot of the festivities is about food, one cannot spend the entire time in the kitchen and not do anything else.
“I suggest fuss-free and easy recipes, such as Ankruti Daal Ki Chaat as that is something that everyone loves. Chaat is your go to dish, can be made at any time of the day, requires minimal preparation and is best consumed fresh. The sprouted moong even makes this an healthy option to serve during the time that everyone is gorging in sweets and the imli ensures that there is yet a sweet factor present in the dish. Another dish I recommend is Nawabi Subz Seekh, again this is almost oil-free and can be pre-prepped and grilled right at the end before serving. Have a happy and safe Diwali!”
Chef Rohan D’Souza shares two easy recipes to whip up at home this Diwali.
Ankruti Dal Ki Chaat
- 1 Black Lentil 50gm
- 2 Bean sprout 50gm
- Tomato 10gm
- 4 Onion 10gm
- 5 Green Chili 5gm
- 6 Coriander 5gm
- 7 Mint 5gm
- 8 Lemon 2no
- 9 Jaggery 5gm
- 10 Tamaring pulp 1teaspoon
- 11 Saunf 10gm
- 12 Kalonji 0.5teaspoon
- 13 Cornflower 0.5teaspoon
- 14 Oil 0.5 teaspoon
- 15 Salt to taste
- Make a nice warm sweet chutney with jaggery (imli), saunf kalonji and cornflower by cooking together. Cool it in refrigerator
- Mix sprouted green gram, chopped onions, tomatoes and green chilies. Refrigerate for half an hour. Make a dressing by mixing lemon juice, chaat masala and salt. Mix sweet chutney with sprouted moong and vegetables at the time of serving.
- Garnish with chopped coriander.
NAWAABI SUBZ SEEKH
- Carrot 30gm
- French Beans 70gm
- Cauliflower 50gm
- Potato 20gm
- Green Peas 20gm
- Kaaju 10gm
- Peanuts 1teaspoon
- Spinach 1 bunch
- Sweet essence 2 drops
- Yellow Chilli Powder 1teaspoon
- Salt 1 teaspoon
- Ghee 2teaspoon
- Bread Crumb 1teaspoon
- Jeera 1teaspoon
- Heat two tablespoons oil in a pan, add french beans, cauliflower and carrots and mix on one side. Add the green peas on the other side and mash them.
- Mix everything and cook for three to four minutes and push the mixture on one side.
- Mix the vegetables and bread crumb, jeera, yellow chilli, together and palak well and sauté for half a minute.
- Put boil potatoes in a bowl, vegetable mix, salt, two teaspoons chaat masala, cashewnut powder and mix well. Divide into ten equal portions.
- Take a portion of this mixture and place on a metal stick and press it around the stick till it is evenly layered. Press the ends firmly. Place it in a clay pot oven
- Place kebabs in the tandoor, basting with butter on each side, for three minutes, or till lightly colored all around. Serve hot sprinkled with some chaat masala.