Recipes: Diwali with a difference
Shroomy Babycorn and Sidekick Corny Balls
>> 10 babycorn
>> 4 tbsp sweet corn
>> 10 mushrooms
>> 2 cups white flour
>> 1 cup corn flour
>> Salt as per taste
>> Pepper for taste
>> 2 onions
>> A bowl of celery
>> 5-6 chilies
>> 2 bell peppers
>> 3 tbsp chilli garlic sauce
>> 2 potatoes
>> 1 bowl cheddar cheese
>> 2 tbsp basil
>> Half boil babycorn and mushrooms in salt and pepper water.
>> Marinate them in a corn flour dilute.
>> Toss them with white flour, onions, bell pepper, celery, chillies, salt and white pepper and shallow fry the mix.
>> Make corn balls with baby corn, mashed potatoes and sweet corn.
>> After adding a little salt to it, wrap them in cheddar cheese, chilli garlic sauce and basil. Make the balls and deep-fry
>> Serve it piping hot with cheese and herb mayonnaise.
Recipe courtesy: Chef Safik Shaikh, Atmosphere 6
Grilled Chicken Skewers in BBQ sauce
>> 10 small pieces boneless Chicken
>> 4 tbsp curd
>> Salt as per taste
>> 2-3 tbsp lime juice
>> 1 tbsp cumin seeds
>> 1 bunch fresh coriander
>> 4 bell peppers
>> Mint chutney
>> Garlic Pickle
>> BBQ sauce
>> Marinate the chicken in lime juice and leave it for 10 minutes.
>> Then pour the BBQ sauce, and wrap in cumin seeds and fresh coriander. Let it marinate for another 10 minutes.
>> Grill the chicken along with smoked bell peppers in a skewer.
>> Toss the chicken in garlic pickle and mayonnaise and serve with mint chutney.
Recipe courtesy: Chef Sagar Chettri, Atmosphere 6
Gluten-free coriander wadis
>> 2 cups coriander leaves
>> 1 cup bajra flour
>> 2 tbsp brown rice flour
>> 2 tsp cumin powder
>> 5 to 7 garlic pods, chopped fine (optional)
>> 3 to 4 green chillies, chopped fine (use as per taste)
>> Salt to taste
>> Add all the ingredients except flour into a large bowl and mix with hands.
>> Then add the flour and mix again. Roll into 1-inch thick and 5-inch long tubes.
>> Place in a steamer and steam (about 20 minutes) till firm to the touch.
>> Cool on a wire rack. Then cut into half inch thick roundels and cook in an air fryer or on a non-stick griddle till crisp.
>> Serve hot with fresh onion chutney.
Recipe courtesy: Dietician Anuradha Sawhney