We are back with our special series on festive recipes. This time, we caught up with Chef Nurul Bashar, Chef de Cuisine and Chef Prem Pal Singh, Executive Sous Chef at The Lodhi, New Delhi and they were happy to help.
Here's how you can make your festive nights special by these sumptous recipes.
Berries Baked Yoghurt by Chef Prem
For Berry Compote
- Blueberry - 200 gms
- Raspberry - 100 gms
- Blackberry - 100 gms
- Sugar - 200 gms
- Water - 100 ml
Boil all the berries with sugar and water for 10 to 15 minutes.
Remove from heat, let it cool down and keep in the freezer for an hour.
For Baked Yoghurt
- Yoghurt 400 gms
- French cream 400 ml
- Condensed milk 400 gms
Take a bowl and put all the ingredients together. Mix everything well until smooth.
Pour the mixture in a ceramic bowl.
Bake in a pre-heated oven at 160°c for 10 to 12 minutes.
The middle of the mixture should be jiggly (uneven). If it’s still liquid, bake for a couple of more minutes. Remove it from the oven, allow it to cool and refrigerate for an hour.
Take 2 spoons of the berry compote, pour it on top of the baked yoghurt and serve.
Read: Desserts for Diwali
Matar Ki Tikki
- Green peas - 200 gms
- Ghee - 50 ml
- Green chilli - 05 gms
- Garlic paste - 05 gms
- Ginger paste - 05 gms
- Cumin seeds - 10 gms
- Garam masala powder - 10 gms
- Mace powder - 1 gm
- Green cardamom powder - 1 gm
- Chili powder - 5 gms
- Salt - to taste
Take ghee in a pan, add the cumin seeds. When the cumin darkens and gets aromatic, add green peas and sauté well.
Now add ginger and garlic; cook until it turns golden. Then add all powder spices and cook until they mix well.
Once cooked, transfer from the pan to a mixing jar and make a slightly flaky paste.
Now make small patties as per desired size and shape.
In a non-stick pan, add 1 tsp ghee and when hot, place 3-4 patties in the pan.
Cook till bottom is golden brown and crispy. Flip to cook the other side similarly. It will take approximately 3-4 minutes to cook one batch.
Cook all the tikkis till both sides are golden brown and serve hot.