The festive season may still be a little way off, but celebrations can start now. As calendars fill up and catch-ups are planned, festive cravings aren’t far behind. So, why wait?
Here are a few recipes to bring a little festive flavor to the table early. These dishes are versatile and crunchy, turning everyday bites into delicious, irresistible, crowd-pleasing nibbles made for sharing!
Walnut Halwa
By Chef Nehal Karkera
Ingredients
200g walnuts
¼ cup ghee (clarified butter)
1 tablespoon milk powder
½ cup khoya (grated/concentrated milk solids)
1½ cup milk
½ cup sugar
½ teaspoon cardamom powder
Preparation
1. Powder the walnuts in a grinder until semi-coarsely ground.
2. Heat the ghee in a pan over low heat. Add the powdered walnuts and cook for 10-12 minutes, stirring continuously until the mixture turns golden and releases a fragrant, nutty aroma.
3. Add milk powder and khoya and stir. Mix thoroughly to ensure everything is well incorporated.
4. Pour in the milk and continue to cook the mixture on medium heat, stirring occasionally. Allow the milk to reduce to half, which will thicken the halwa.
5. Once the milk has reduced, add the sugar. Cook for another few minutes, stirring continuously, until the sugar dissolves and the mixture thickens to a halwa-like consistency, and the ghee starts to separate.
6. Remove from heat and sprinkle cardamom powder for flavor. Garnish with chopped walnuts and edible gold leaves before serving.
Chowpatty Bhel Puri
By Chef Varun Inamdar
Ingredients
4 cups puffed rice
2 onions, finely chopped
2 tomatoes, finely chopped
2 green chilies, finely chopped
4 tablespoons mint chutney
4 tablespoons sweet tamarind chutney
1 tablespoon chaat masala powder
1/4 cup chana dal
1/4 cup roasted chana
Salt to taste
1/2 cup walnuts, roughly chopped
1/4 cup sev
12-15 papdi puris
Preparation
1. Pre-prepare every ingredient listed above in separate bowls
2. Toss all ingredients together in a large bowl.
3. Garnish generously with a sprinkling of sev, chopped walnuts; serve a papdi puri alongside.
4. Serve immediately.
Keema Stuffed Pav
by Shumaila ChauhanÂ
IngredientsÂ
4 hard-boiled eggs, halved
400g minced mutton or chicken keema
2 teaspoons coriander powder
1/2 teaspoon turmeric powder
2 onions, finely chopped
4 green chilies, finely chopped
1 teaspoon ginger paste
4-6 cloves of garlic, minced
1 teaspoon garam masala
Handful of fresh coriander, chopped
1/2 cup walnuts, coarsely chopped
1 tablespoon ghee
Salt to taste
For the pav buns
8 pav buns
2 eggs
1-2 teaspoons milk
A pinch of salt and pepper
Preparation
1. Heat ghee in a pan. Cook the meat with coriander powder, turmeric powder, salt, and 2-3 teaspoons of water until the water evaporates and the keema is cooked. Set aside.
2. In the same pan, heat 2 tablespoons of oil and sauté the onions till translucent. Add the green chilies, garlic, and ginger paste and fry till fragrant.
3. Add the minced meat, garam masala, coriander, and walnuts. Adjust seasoning. Stir till the masala is dry. Remove from the flame.
4. Using a knife, make a round or square cut on the bottom of the pav buns.
5. Remove crumbs from the inner section without breaking the bun. Repeat with the remaining buns.
6. Stuff each bun with 1 – 1 ½ tablespoons of keema masala (depending on the size of the pav, adjust the filling).
7. Place an egg half on top of the filling. Top with 1-2 tablespoons of the keema masala. Cover with the reserved cut-out. Press gently.
8. Repeat. Make sure the buns are properly filled, but take care not to break the buns while filling them.
( In case a bun breaks, use the crumbs removed earlier o patch the cracks. Once it’s coated with egg and cooked, the crumbs will fix the cracks.
9. Beat eggs with 2 teaspoons of milk and a tiny pinch of salt and pepper.
10. Heat 1 tablespoon of ghee/butter over medium heat. Dip the bun in the beaten egg, covering all sides with egg batter. Place the bottom side first in the pan to seal.
11. Cook 1 – 2 minutes per side. Serve warm.
