Special Diwali recipes from India's FIRST MasterChef

Pankaj Bhadouria, winner of Masterchef India shares with us these special Diwali recipes! Read on!

Lauki ki kheer

Preparation time: 20 mins
Cooking time:1 hour
Serves: 4

Ingredients:

• 1 cup grated lauki/ghia/doodhi (bottle gourd)
• 1 cup sugar
• 1l milk
• 1/2 tsp cardamom powder
• 2tbsp mixed dry fruits
  

Method:

• Bring the milk to boil in a heavy bottom pan.
• Reduce for 20 minutes on low flame and stir occasionally.
• Add the grated lauki and cook till the milk thickens.
• Add the sugar and cook for 5 more minutes.
• Add the dry fruits and the cardamom powder and serve.

For more recipes, visit pankajbhadouria.com

Nariyal ke laddoo

Preparation time: 10 mins

Cooking time: 20 mins

Serves: 4

Ingredients:

• 250g Desiccated coconut
• 250g khoya ( thickened milk)
• 300g powdered sugar
• ½ cup milk
• ½ tsp cardamom powder

Recipe Method:

• Grate or crumble the khoya.
• Heat the milk and add the khoya and cook on slow heat for 3-4 mins.
• Add 200g desiccated coconut and remove from fire mix well.
• Allow to cool a little and add the sugar.
• Divide the mixture into 12 parts.
• Shape each part into balls and roll in the remaining desiccated coconut.
• Cool and serve.

Stuffed Tomatoes

Preparation time: 15 mins

Cooking time: 15 mins

Serves: 4 

Ingredients:

• 4 medium sized tomatoes
• 200g boiled potatoes
• 100g paneer (cottage cheese)
• 1 tbsp desi ghee  (clarified butter)
• 1tsp finely chopped green chilies
• 1tsp finely chopped coriander leaves
• ½ tsp amchur powder (dry mango powder)
• ½ tsp black pepper powder
• 1tsp sendha namak ( rock salt)

Method:

• Cut off the top of the tomatoes and scoop out the seeds and pulp to get a cavity. Set aside.
• Grate the paneer and the boiled potatoes.
• Mix in all the other ingredients.
• Heat the ghee in a pan and add the mixture.
• Saute for 3-4 minutes stirring continuously.
• Cool the mixture and stuff in the tomatoes.
• Grill or bake in a preheated oven at 200 degree centigrade for 10 mins.
• Alternatively you can shallow fry in 1tbsp till the tomatoes are cooked but firm.

Chora Faari Crispy Kamaal

Preparation time: 20 mins

Cooking time: 15 mins

Serves: 4
 
Ingredients:

for White Bean Pate

• 1 cup  white beans, boiled
• 1 clove garlic
• 2 tablespoons minced red onion
• 1 tablespoon finely chopped fresh flat-leaf parsley
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon water
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Method:

• Combine all ingredients in a medium bowl and mash together.
• Cover and chill until ready to serve.

Ingredients:

for Chorafali

• 1cup Besan (Chana dal flour)
• 1/2 cup Urad dal flour
• 1 teaspoon Oil
• 1 teaspoon Red chilli powder
• A pinch of cooking soda
• While Salt and Black salt to taste

 
Method:

• Boil 1/2 cup of water and add oil, salt and soda into it. When water gets warm, knead a dough. Keep aside for 15 minutes.
• Make small balls of dough and roll out very thin rotis of it.
• Cut it in to strips. Deep fry in oil on medium flame.
• Sprinkle red chilli powder and black salt on it.
• To serve spread the bean pate on the chorafali with beet wedges and orange supremes on the side.

Pistachio rice

Preparation time: 5 mins

Cooking time: 20 mins

Serves: 6

Ingredients:

• 1 onion, sliced
• 1 tbsp vegetable oil
• 1 tsp turmeric
• 300g/11oz basmati rice
• 600ml/1pt hot vegetable stock
• A bunch of spring onions, sliced
• 50g/2oz pistachios, roughly chopped
  

Method:

• Fry the onion in the oil a large frying pan or saucepan until softened.
• Stir in the turmeric, then the rice, and keep stirring until the grains are golden.
• Pour in the hot stock, bring to the boil, then reduce the heat, cover and cook for 15 mins until the rice is tender.
• Remove from the heat and stir through the spring onions, pistachios and some seasoning before serving.