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DiwaliExclusive Recipesby Sanjeev Kapoor
Recipes Inside
MEETHAApricot Jam Nankhatai
Gud Kesar Imarti
Kaju Khoya aur Besan ke Laddoo
NAMKEENCream and Onion Chakli Sticks
Moong Dal Ribbon Pakoda
Multi-Cereal Chiwda
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Apricot jam½ cup Tata SampannFine Besan1½ cup maida¾ cup powdered sugar¼ tsp green cardamompowder1 tsp baking powderBaking soda 1 pinch¼ cup pistachio powder¾ cup gheeRoughly choppedPistachio for garnish
MethodPreheat 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.
Apricot Jam NankhataiApricot Jam Nankhatai
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1 cup grated jaggery8-10 saffron strands
cup Tata SampannUrad Dal1 tbsp cornflourA few drops of orangefood colourGhee 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.
Gud Kesar Imarti Gud Kesar Imarti
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½ cup cashewscoarsely powdered2 cups khoya/mawa1 cup Tata SampannBesan¼ cup ghee½ tsp green cardamompowder1 cup powdered sugar2-3 tbsps roastedpoppy seeds (khuskhus)
MethodMelt 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.
Kaju, Khoya aurBesan Laddooke Kaju, Khoya aurBesan ke Laddoo
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2 tsps onion powderMilk powder & parmesan cheese powder1 tbsp each1 tbsp each Salt 2 tbsps butter¾ cup semolina
cup Tata SampannUrad Dal½ cup rice flourOil to deep-fry¼ cup chopped springonion greensPowdered sugar 1 pinch
MethodHeat 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.
Cream and OnionChakli Sticks
Cream and OnionChakli Sticks
Ingredients
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1 cup Tata SampannMoong Dal1 cup rice flourHot oil Salt to taste¼ 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.
MoongDal RibbonPakoda
MoongDal RibbonPakoda
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¾ cup cornflakes¾ cup puffed wheat1 cup lotus seeds (makhana)1 cup puffed rice8-10 walnuts, broken12-15 almonds1 tbsp oil1 tsp mustard seeds7-8 curry leaves2-3 green chillies, slit1 tbsp chopped coriander¼ tsp Tata SampannTurmeric PowderSalt to taste½ tsp sugar
MethodDry roast walnuts & almonds till lightly toasted &
transfer into a large bowl. Lightly roast cornflakes for2-3 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.
MultiCereal Chiwda
MultiCereal Chiwda
For more
Exclusive Tata Sampann Recipesby Masterchef Sanjeev Kapoor,
visitwww.tatasampann.com/recipes
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