- Pumpkin: 500 gm
- l Green chillies (chopped): 1 1/2 tsp
- Garlic and ginger (chopped): 2 tbsp
- Cumin seeds: 1 tsp
- Cracked coriander: 1 tsp
- Red chilli powder: 1 tbsp
- Nutmeg powder: 1/8 tsp
- Chat masala: 1 tbsp
- Dry mango powder: 1 tbsp
- Desi ghee: 40 gm
- Almonds (slivered): 20 gm
- Almonds (chopped): 40 gm
- Peel, de-seed and grate the pumpkin.
- Heat desi ghee in a thick bottom casserole pan and sauté ginger and garlic, green chilies, cumin seeds and all the spices.
- Add the pumpkin. Cook for 15-20 minutes till the water has dried out.
- Add the chopped almonds and cook for another five minutes. Let the mixture cool down. Cut them into rough, thin patties of 30 gm each. Coat them with slivered almonds.
- Heat desi ghee in a pan and place the patties in medium hot oil. Cook till the bottom is caramelised and then carefully turn the patties. Cook them till they are crisp from outside.
Courtesy: Chef Manish Mehrotra.
Strawberry, Walnut & Date Smoothie
- Strawberries (halved): 200 gm
- California Walnuts: 50 gm
- Pitted dates (roughly chopped): 3
- Natural yogurt: 100 gm
- Milk: 100 ml
- Place all the ingredients in a smoothie maker or blender and blitz until smooth.
- Pour into two glasses.
- Serve sprinkled with extra chopped walnuts.
Courtesy: Chef Sabyasachi Gorai.
- Desiccated coconut: 1.5 cup (additional 1/4 cup for garnishing)
- Sweetened condensed milk: 1/2 cup
- Clarified butter: 1 tsp
- Cardamom powder: 1 tsp
- Milk: 1 tsp
- Saffron (for orange colour): 2 tsp
- Pistachio powder (for green colour): 2 tsp
- In a non-stick pan, heat ghee and add coconut. Stir it on medium heat until it turns golden brown.
- Take it out and add condensed milk in same pan, mix it well for a minute.
- Now add coconut in it and mix well until it observes the moisture. Keep stirring constantly, then add cardamom powder and mix well until the mixture becomes thick.
- Further take three equal portions of the mixture in different bowls.
- Add saffron milk in one, pistachio powder in second and keep the rest natural white. Cool down the mixture completely and make laddoos from it.
- Coat it with desiccated coconut and serve.
Courtesy: Head Chef Ritesh Shabani, Madchef.
- Smoked salmon: 400 gm
- Mashed potatoes: 300 gm
- Melted butter: 2 tbsp
- Wholegrain mustard: 2 tbsp
- Fresh dill (chopped): 1 tbsp
- Fresh parsley (chopped): 1 tbsp
- Fresh chives (chopped): 1 tbsp
- Lemon juice
- Salt and freshly ground black pepper
- Flour (seasoned): ½ cup
- Eggs, beaten: 2
- Breadcrumbs: 1½ cups
- Oil: 100ml
- Preheat the oven to 190 degree Celsius.
- Place the salmon in a roasting dish, cover with foil and place in the oven for 15 minutes to heat through.
- Flake the salmon with a fork and place in a large bowl together with the mashed potatoes, butter, and mustard. Mix well.
- Add the dill, parsley, chives, lemon juice and zest. Season well with salt and pepper and mix thoroughly.
- Divide the mixture into 12 portions and form into balls. Flatten each ball to about 1cm thick.
- Dip each fishcake in the seasoned flour, then the beaten egg and finally the breadcrumbs to coat each one.
- Fry the fishcakes in 2 tbsp oil over medium-high heat for five to eight minutes on each side until golden brown and crispy.