Diwali is the festival of lights, which symbolises all of us looking forward to good time, health and wealth. And to move forward in that direction, one of the most important things that we do is start this festive season with delectable treats. Good food makes way for good times. Damanraj Singh Dhindsa, Executive Senior Sous Chef, The Oberoi, Bengaluru has 3 delicious recipes which can elevate your Diwali celebrations to a whole new level.
Dhungar Masala:
This lamb dish finds its roots in Rajasthan where the method of smoking food with use of ghee on burning coal is very traditional. This method was brought to India by the Mughals and travelled across the country through their conquest and inhabitation. This particular recipe originates in Lucknow.
Ingredients:
- Lamb 300 Gms
- Chopped onions 600 Gms
- Chopped tomatoes 150 Gms
- Ginger Garlic Paste 50 Gms
- Coriander Powder 20 Gms
- Black pepper Powder 15 Gms
- Deggi chilli powder 8 Gms
- Cumin powder 20 Gms
- Garam masala 10 Gms
- Cumin seeds 5 Gms
- Cinnamon 3 Gms
- Mace 1 Gms
- Chopped mint 10 Gms
- Chopped coriander 5 Gms
- Black cardamom 2 No.
- Green cardamom 3 No.
- Oil 50 Ml
- Ghee 30 Ml
- Lamb stock 500 Ml
- Cloves 3 No.
- Bay Leaves 2 leaves
Method:
- Heat oil in a lagan. Crackle whole spices.
- Add chopped onions and cook till light brown in colour.
- Add mutton pieces and cook for 5 minutes on high flame.
- Add salt, ginger garlic paste and further cook for 5 minutes on medium flame.
- Add chopped tomatoes and mix well.
- Add powdered spices and cook for 10 minutes stirring continuously on low flame.
- Add lamb stock and cook on dum for 30 minutes on slow flame.
- Add chopped mint, coriander and ghee to finish.
For Dhungar:
- Place a live charcoal in a bowl, add cloves and chopped garlic on top of coal; pour ghee on top of coal and cover the vessel for 5 minutes.
Paanchkuta Saag:
This has a tradition attached to both the season and the state of Karnataka. With the onset of winter, the greens seen in this season are abundantly reflected in this dish and both green and red amaranth are found in abundance in Karnataka which also finds its pride of place in this dish.
- Red amaranth 150 Gms
- Green amaranth 150 Gms
- Spinach 150 Gms
- Malabar Spinach 100 Gms
- Dill leaves 50 Gms
- Spinach Puree 50 Gms
- Chopped garlic 60 Gms
- Chopped onions 60 Gms
- Chopped tomatoes 40 Gms
- Deggi chilli powder 3 Gms
- Cumin powder 10 Gms
- Turmeric powder 5 Gms
- White butter 30 Gms
- Dry red chilli 2 Gms
- Sliced fried garlic 5 Gms
- Ghee 50 Ml
- Salt To taste
Method
- Blanch the 5 greens altogether and finely chop it.
- Heat Ghee in a pan. Add dry red chilli, chopped garlic and cook till light brown in colour.
- Add chopped onions and cook for 2 minutes.
- Add chopped tomatoes and cook for a minutes.
- Add powdered spices and cook for 2 minutes stirring continuously on medium flame
- Add salt, chopped blanched greens and cook for 5 minutes on medium flame.
- Add Spinach Puree and cook for 5 minutes on low flame.
- At last add white butter and sliced fried garlic on top.
Chur Chur Paratha
To pair with both of these delicious delights, Chef also has a chur chur paratha recipe for us.
Ingredients
- Wheat flour 200 Gms
- Salt 3 Gms
- Water 250 Ml
- Ghee 50 Ml
Method:
- Mix salt in the flour and knead soft dough with water.
- Divide the dough into portions of 60 gms each.
- Roll the portioned dough in the form of chapatti with rolling pin and apply ghee on top.
- Cut the chapatti into strips and place it on top of other.
- Roll the strips in circular shape and again roll it in the form of chapatti.
- Cook the chapatti on medium hot griddle both sides.
- Apply ghee on both sides and cook till crisp from both sides.
- Crush the paratha with soft hands to open up layers.