Celebrate the joy of Sankranti with these recipes

As the festive cheer and the joy of the New Year spread across the country, we bring you a curated list of recipes to make this time memorable.

Enjoy the festive season

1) Malai bobbatlu, Tender coconut icecream

Ingredients:

For the dough (outer layer):

• 1 cup Maida or a mix of maida and atta (3:1 ratio)

• A pinch of salt (Optional)

• 2 tbsp Pure ghee, for kneading | Warm water (as needed)

• For the filling: 2 cup Fresh kalakand (Sweet)

• 1 tsp Fine grated cashew and raisins

• ½ tsp Cardamom powder (1 pinch)

• 1/4 cup Fresh heavy cream

• Saffron (few stands)

Method:

Preparing the dough

• In a large bowl, combine the flour and salt. Gradually add warm water and knead the dough. It should be slightly sticky initially.

• Add a tablespoon of oil or ghee and knead well until the dough absorbs the oil.

• Cover the dough and let it rest for at least one to two hours.

Preparing the filling mixture

• In a medium bowl, mix all ingredients with hands making sure not to over do the mixing. If Kalakand is hard add a little more cream to soften it.

• Once done, divide the filling mixture into equal, lemon-sized balls, and keep aside.

Assembling the Bobbatlu

• Divide the dough into balls.

• Grease a flat surface (a plastic sheet or butter paper) with a little ghee or oil.

• Take a dough ball, flatten it slightly with your fingers, and place a filling ball in the center.

• Carefully bring the edges of the dough together to cover the filling completely, pinching off any excess dough.

• Gently flatten the stuffed ball to form a flatbread, ensuring the filling doesn’t come out.

Cooking the Bobbatlu

• Heat a tawa over medium heat.

• Gently place the rolled Bobbatlu on the hot tawa.

• Cook for a few seconds until small bubbles appear, then flip it over.

• Spread some ghee on this side, flip again, and spread ghee on the other side.

• Cook until golden brown spots appear on both sides, pressing gently with a spatula.

• Serve hot with a scoop of Tender coconut ice cream.

By chef Radi Manoj, executive chef | Tevar - The Progressive Indian

Kitchen & Bar

2) Masala vada

Ingredients:

• Chana dal (Bengal gram) – 200gms (1 Cup)

• Dry red chillies – 4 pieces

• Green chillies–2 pieces

• Ginger–15gms (1 Inch)

• Garlic–3 Cloves

• Onion (Finely chopped) – 100gms (1 Medium)

• Curry leaves–10 pieces

• Coriander leaves–15 gms(2 tbsp)

• Fennel seeds– 5 gms (1 tsp)

• Cumin seeds– 3 gms (½ tsp)

• Black pepper (Optional ) – 2gms (½ tsp)

• Asafoetida – 0.5 gms (Pinch)

• Salt– 5 gms

• Cooking oil – As needed (For frying)

Method:

• Wash 1 cup (200 gms) chana dal and soak in water for 2 hours. drain completely.

• Keep 2 tbsp soaked dal aside. Grind the remaining dal with 4–5 dry red chillies, 2 green chillies, 1 inch ginger, and 3–4 garlic cloves into a coarse paste (Do not add water).

• Transfer the ground paste to a bowl. Add the reserved whole dal, 1 medium finely chopped onion, 10–12 curry leaves (Chopped), 2 tbsp chopped coriander leaves, 1 tsp fennel seeds, ½ tsp cumin seeds, ½ tsp black pepper (Optional), a pinch of asafoetida, and salt. Mix well.

• Take small portions of the mixture and flatten them into round discs (vadas).

• Heat enough oil in a frying pan on medium flame.

• Deep fry the vadas in batches until golden brown and crisp on both sides. Turn occasionally for even cooking.

• Remove fried vadas

Pandari Satya Narayana, executive chef | The Park

For more updates, join/follow our WhatsApp, Telegram and YouTube channels.