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
- 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
- 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
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
Salt to taste
Black Pepper Powder to taste
- 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.
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)
- 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.
-Serve immediately with your favourite pancake toppings. Maple syrup, powdered sugar, butter, whipped cream, and/or fresh berries, Nutella are all great options!