Festive Special: The Perfect Comfort Snacks To Make At Home

Our festive special food and drink series has chefs from F&B sharing recipes with you that will make your Diwali lit. This recipe is by Executive Chef Rohan Malwankar, Courtyard By Marriott Bengaluru Hebbal

Rolled Oats Coconut Ladoo

Prep Time: 10 minutes

Cook Time: 18 minutes 

Servings: 10-12 ladoos

Ingredients

• 1 cup oats
• 1 cup freshly grated coconut
• 3/4 cup powdered jaggery
• 2 tbsp ghee
• 2 tbsp dried nuts powder (almonds and cashew nuts)
• 1/4 tsp cardamom powder

Instructions

• Heat a pan. Dry roast the oats for 2 to 3 minutes till it changes to light brown.
• Finely grind the above in a mixer and keep aside.
• Heat a pan on a low flame. Add powdered jaggery to the pan and 2 tbsp water.
• Once the jaggery has completely melted, add grated coconut and keep stirring on a low flame till the coconut is fully absorbed by the jaggery.
• When the mixture begins to leave the sides of the pan and tends to become slightly thicker, switch off the flame.
• Add roasted oats powder, cardamom powder and nuts powder and mix well. Allow it to cool down.
• When the oats mixture is still warm, grease your palms with ghee and shape the ladoos.
• Delicious and healthy oats ladoos are ready to be served.

Lachha Aloo Katori Chaat

Prep Time: 30 mins

Cook Time: 40 mins

Servings: 4

Ingredients

2 Large Potatoes, Peeled

1/2 Tsp. Salt

1/2 Tsp. Turmeric Powder

Oil for Deep Frying

Few Bhallas & Papris Chopped

1/4 Cup Boiled Potatoes Chopped

1/2 Cup Boiled Chickpeas

2 Tbsps. Boondi

2 Tbsps Pomegranate Arils

Coriander Leaves Chopped 

Green Coriander & Meethi Chutney

Meethi Chutney

Salt to taste

Black Pepper Powder to taste

Chaat Masala

Instructions

• Wash the potatoes and, peel off the skin, grate the potatoes thickly.
• Keep the grated potatoes soaked in cold water for 10-15 minutes. Drain the water from the grated potatoes and dry them with an absorbent kitchen towel. 
• Add salt and turmeric powder and mix well. Take a tea strainer and place a portion of potatoes evenly covering the base and sides of the strainer completely.
• Now take a second tea strainer which will be a size smaller, and place it on top of the grated potatoes inside the first one.
• Heat the oil in Kadai when hot enough. Add the strainer, completely immersing it in the oil. Deep fry till the potato basket turns golden brown.
• Remove the top strainer carefully and keep it aside. Invert the strainer with the basket and, giving it a very light tap, gently unmold the basket from the tea strainer. Use the same process to make the remaining baskets.
• On a plate, place the Aloo Basket. Add roughly chopped bhallas, papris, Potatoes, and chickpeas. Add meethi chutney, green chutney and yoghurt. 
• Now add spices, pomegranate, sev, boondi and coriander until the basket is almost filled. Serve immediately.

 

Classic Pancakes (Toppings can be changed as per taste) by Chef. Arvind, 99 Pancakes (India's first Pancakes QSR chain).

 

Ingredients

1 cup all-purpose flour
1 tsp icing sugar
2 tsp baking powder
1/2 tsp salt
1 cup milk
1 tbsp vegetable oil
3 tsp water
1 tsp vanilla extract
2 tbsp butter (melted)

Method
- In a large mixing bowl, sift in your flour, baking powder, sugar, and salt together.
- Next, add in (wet ingredients) milk, vanilla extract, vegetable oil, and water. Whisk until just evenly combined. Do not overmix, lumps are ok.
-Over medium heat, set a non-stick pan or griddle on the stove and lightly grease with butter. Using a ladle or measuring cup, pour 1/3 cup scoops of pancake batter onto your hot pan. Cook for about 1-2 minutes until you start to see bubbles form on the surface and the bottom is golden brown.

-Flip your pancake using a spatula and cook the opposite side for another 1-2 minutes until golden brown on both sides.
-Serve immediately with your favourite pancake toppings. Maple syrup, powdered sugar, butter, whipped cream, and/or fresh berries, Nutella are all great options!