Diwali Exclusive Recipes by Sanjeev Kapoor

Recipes Inside

MEETHA

Apricot Jam Nankhatai Gud Kesar Imarti Kaju Khoya aur Besan ke Laddoo

NAMKEEN

Cream and Onion Chakli Sticks Moong Dal Ribbon Pakoda Multi-Cereal Chiwda Apricot Jam Nankhatai

Ingredients

• Apricot jam • ½ cup Tata Sampann Fine Besan • 1½ cup maida • ¾ cup powdered sugar • ¼ tsp green cardamom powder • 1 tsp baking powder • Baking soda 1 pinch • ¼ cup pistachio powder • ¾ cup ghee • Roughly chopped Pistachio for garnish

Method Preheat oven to 180º C. Line a baking tray with a silicon mat. Mix Tata Sampann Fine Besan with maida, powdered sugar, cardamom powder, baking powder, baking soda & pistachio powder. Knead into stiff dough with ghee. Divide dough into small equal portions, flatten & make a small cavity in the center. Bake for 6-8 mins. Remove from oven, fill jam in centre & place tray back in oven. Bake for 4-5 mins. Garnish with pistachio slices & cool. Serve / store in air-tight containers. Gud Kesar Imarti

Ingredients

• 1 cup grated jaggery • 8-10 saffron strands • cup Tata Sampann Urad Dal • 1 tbsp cornflour • A few drops of orange food colour • Ghee for deep-frying

Method Soak Tata Sampann Urad Dal for 2-3 hrs. Drain & grind with cornflour, add food colour ¼ cup + 1 tbsp water to a fine batter. The batter should have consistency of cake batter. Heat ¼ cup water in a non-stick pan, add jaggery, saffron, & cook, stirring till jaggery melts. Cook till mixture attains a one- string consistency. Remove from heat & keep syrup warm. Heat ghee in a shallow non-stick pan. Pour batter into a squeeze bottle. Pipe out batter into hot ghee in 2 concentric circles in a clockwise direction, followed by scallops in an anti-clockwise direction. Deep-fry till golden on both sides. Remove with a slotted spoon & soak in warm jaggery syrup for 15 mins. Drain & serve hot. Kaju, Khoya aur Besan ke Laddoo

Ingredients

• ½ cup cashews coarsely powdered • 2 cups khoya/mawa • 1 cup Tata Sampann Besan • ¼ cup ghee • ½ tsp green cardamom powder • 1 cup powdered sugar • 2-3 tbsps roasted poppy seeds (khuskhus)

Method Melt ghee in a non-stick kadai, add Tata Sampann Besan & cook on low heat, stirring, for 15-20 mins or till gram flour is light brown & fragrant. Add cardamom powder, mix & take pan off heat. Cook to melt khoya in non-stick pan for 4-5 mins & cool. Add to gram flour mixture & mix well. Mix well with powdered sugar, cashew powder & poppy seeds. Divide into 12 equal portions. Shape each portion into a laddoo. Serve / store in airtight container. Cream and Onion Chakli Sticks

Ingredients

• 2 tsps onion powder • Milk powder & parmesan cheese powder 1 tbsp each • 1 tbsp each Salt • 2 tbsps butter • ¾ cup semolina • cup Tata Sampann Urad Dal • ½ cup rice flour • Oil to deep-fry • ¼ cup chopped spring onion greens • Powdered sugar 1 pinch

Method Heat 1 cup water in non-stick pan. Add salt, butter & mix till butter melts. Add semolina, mix & cook till mixture thickens and cool. Dry roast Tata Sampann Urad Dal in a pan for 5-6 mins & cool completely, and grind to fine powder. Mix rice flour & urad dal flour with semolina mixture. Add 1 cup water, spring onion greens & knead into stiff dough. Heat oil in a kadai. Grease a chakli press with some oil & put dough into it. Press out sticks on a butter paper. Mix milk powder, parmesan cheese powder, salt, onion powder & powdered sugar in bowl. Slide in chakli sticks, a few at a time, into hot oil & deep-fry till light golden crisp brown. Drain on absorbent paper. Sprinkle milk powder-cheese powder mix over sticks & cool. Serve / store in airtight container. MoongDal RibbonPakoda

Ingredients

• 1 cup Tata Sampann Moong Dal • 1 cup rice flour • Hot oil • Salt to taste • ¼ tsp asafoetida (hing) • 1½ tsp red chilli powder

Method Lightly roast Tata Sampann Moong Dal, cool & grind to a fine powder. Mix powder & rice flour with 3 tbsps hot oil. Make a paste of salt, asafoetida, Tata Sampann Red Chilli Powder & 2 tbsps water in a small bowl. Make a well in the centre of the flour mix, add the paste & sufficient water to knead into a soft dough. Heat oil in a kadai. Grease a chakli press with oil & attach a ribbon pakoda plate in it. Take a portion of dough, shape into a cylinder, place it in greased press & press ribbons into hot oil. Deep-fry till crisp golden. Drain on absorbent paper & cool before serving / store in airtight container. Multi Cereal Chiwda

Ingredients • ¾ cup cornflakes • ¾ cup puffed wheat • 1 cup lotus seeds (makhana) • 1 cup puffed rice • 8-10 walnuts, broken • 12-15 almonds • 1 tbsp oil • 1 tsp mustard seeds • 7-8 curry leaves • 2-3 green chillies, slit • 1 tbsp chopped coriander • ¼ tsp Tata Sampann Turmeric Powder • Salt to taste • ½ tsp sugar

Method Dry roast walnuts & almonds till lightly toasted & transfer into a large bowl. Lightly roast cornflakes for 2-3 mins & transfer into same bowl. Lightly roast puffed wheat, makhana & puffed rice, one at a time & transfer into same bowl and mix well. Heat oil. Add mustard seeds, curry leaves, green chillies & Tata Sampann Turmeric Powder & sauté on medium heat for 1 min or till seeds splutter. Add roasted mix, salt, sugar & mix well. Cook on medium heat for 5-6 mins, stirring occasionally. Allow to cool. Serve / store in airtight container. For more Exclusive Tata Sampann Recipes by Masterchef Sanjeev Kapoor, visit www.tatasampann.com/recipes