Scrumptious Diwali recipes from Avinash Kumar, Executive Chef, Novotel Imagica Khopoli.

Orange segments and beet lasagne with goat cheese

Ingredients:

• 80 gm orange
• 50 gm beetroot
• 50 gm asparagus
• 40 gm goat cheese            
• 2 gm dill leaves
• 80 ml cream
• 5 ml lemon juice                                                             
• Salt to taste

Method:

• Take out the orange segments from the fruits, peel the beetroots and slice it.
• Blanch the asparagus and keep aside. Make a thick dressing of cream and lemon.
• Make quenelles of the goat cheese. Arrange in a platter and garnish it with fresh dill leaves.

Nadru Shammi Kebab

Ingredients:

• 300 gm lotus stem
• 70 gm Bengal gram
• 4 gm chaat masal
• 4 gm fresh coriander
• 10 gm garam masala
• 2 gm green chilli, chopped
• 80 gm onion, chopped
• 3 gm red chilli powder
• 50 gm roasted chana dal powder
• Salt to taste
• Oil (for frying)

Method:

• Take lotus stem, wash it thoroughly, boil it with Bengal gram till it gets tender and dry.
• Grind the mixture to a thick paste and add other ingredients. Divide the mixture into lemon size balls and roll them.
• Pan sear the balls in medium heat till they turn golden brown. Serve hot with mint, pineapple and yoghurt chutney.

Dum Ke Bharwan Parwal with Sangri Pulao

Ingredients:

• 100 gm Basmati rice
• 50 gm Sangri 
• 1 gm cloves
• 1 cinnamon stick
• Bay leaf 
• 2 black cardamom
• 2 gm black cumin
• 60 gm onion, chopped
• 15 gm ginger paste
• 2 gm red chilli powder
• 5 gm coriander powder
• 3 gm turmeric powder
• 5 gm cumin powder
• 3 gm saunf powder
• 100 gm parwal
• Salt to taste
• 100 gm cashew nut, fried
• 50 gm paneer
• 30 gm raisin
• 4 gm fresh coriander
• 100 gm onion, sliced and fried
• 3 gm ginger, julienned
• Desiccated coconut
• Oil

Method: 

For Sangri Pulao:

• Clean, wash and soak the rice for 30 minutes. Boiled the sangri and keep a side.
• Heat oil, add cloves, cinnamon stick, bay leaf, and black cardamom and black cumin seeds and let it crackle. Add onion and saute. Put ginger paste and red chilli powder.
• Add Sangri and cook for 2-3 minutes. Stir in water along with drained rice, bring to boil, reduce heat and cook till rice is done. Remove the lid, garnish with fresh coriander, fried cashew and fried onion sliced. Serve hot with Dum Ke Bharwan Parwal.

For Bharwan Parwal:

• Wash the parwal, cut the tips and scoop out the marrow.
• Heat oil in a pan, add desiccated coconut, red chilli powder, turmeric powder, coriander powder, cumin powder, saunf powder and mashed paneer. Cook for 3-4 minutes.
• Now fill this mixture in the parwal cavity and keep aside.
• Heat oil in a thick bottom pan, add filled parwal and cover it. Give dum on very low heat until get tender.
• Make very fine gravy of brown onion, cashew and tomatoes. Serve hot with Sangri Pulao.

Gulab Jamun Berrymisu Cake

Ingredients:

• 200 gm mascarpone cheese
• 200 gm whipped cream
• 5 egg yolks
• 50 gm castor sugar
• 20 ml Kahlua
• 5 gulab jamun
• 10 gm gelatin
• 30 ml water

Method:

• Make a sabayon of castor sugar and egg yolks by double boiling method. Mix mascarpone and whipped cream. Add this mixture to the sabayon.
• Add Kahlua and gelatin, and light mix all the ingredients by cut and fold method.
• Arrange slice of gulab jamun in a frame, and then pour the mixture. Set it in chiller.
• After 20 minutes, portion it and garnish with fresh berries, sliced gulab jamun and fresh fruits.