DiwaliExclusive Recipesby Sanjeev Kapoor

Recipes Inside

MEETHAApricot Jam Nankhatai

Gud Kesar Imarti

Kaju Khoya aur Besan ke Laddoo

NAMKEENCream and Onion Chakli Sticks

Moong Dal Ribbon Pakoda

Multi-Cereal Chiwda

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Apricot jam½ cup Tata SampannFine Besan1½ cup maida¾ cup powdered sugar¼ tsp green cardamompowder1 tsp baking powderBaking soda 1 pinch¼ cup pistachio powder¾ cup gheeRoughly choppedPistachio for garnish

MethodPreheat oven to 180º C. Line a baking tray with a silicon mat. Mix Tata Sampann Fine Besan with

maida, powdered sugar, cardamom powder, baking powder, baking soda & pistachio powder. Knead into stiff dough with ghee. Divide dough into small equal portions, flatten & make a small cavity in the center.

Bake for 6-8 mins. Remove from oven, fill jam in centre & place tray back in oven. Bake for 4-5 mins.

Garnish with pistachio slices & cool.Serve / store in air-tight containers.

Apricot Jam NankhataiApricot Jam Nankhatai

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1 cup grated jaggery8-10 saffron strands

cup Tata SampannUrad Dal1 tbsp cornflourA few drops of orangefood colourGhee for deep-frying

Method

Soak Tata Sampann Urad Dal for 2-3 hrs. Drain & grind with cornflour, add food colour ¼ cup + 1 tbsp

water to a fine batter. The batter should have consistency of cake batter. Heat ¼ cup water in a

non-stick pan, add jaggery, saffron, & cook, stirring till jaggery melts. Cook till mixture attains a one-

string consistency. Remove from heat & keep syrup warm. Heat ghee in a shallow non-stick pan.

Pour batter into a squeeze bottle. Pipe out batter into hot ghee in 2 concentric circles in a clockwise direction, followed by scallops in an anti-clockwise

direction. Deep-fry till golden on both sides. Remove with a slotted spoon & soak in warm jaggery syrup for 15 mins. Drain & serve hot.

Gud Kesar Imarti Gud Kesar Imarti

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½ cup cashewscoarsely powdered2 cups khoya/mawa1 cup Tata SampannBesan¼ cup ghee½ tsp green cardamompowder1 cup powdered sugar2-3 tbsps roastedpoppy seeds (khuskhus)

MethodMelt ghee in a non-stick kadai,

add Tata Sampann Besan & cook on low heat, stirring, for 15-20 mins or till gram flour is light

brown & fragrant. Add cardamom powder,mix & take pan off heat. Cook to melt khoya in

non-stick pan for 4-5 mins & cool.Add to gram flour mixture & mix well.

Mix well with powdered sugar, cashew powder & poppy seeds. Divide into 12 equal portions.

Shape each portion into a laddoo.Serve / store in airtight container.

Kaju, Khoya aurBesan Laddooke Kaju, Khoya aurBesan ke Laddoo

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2 tsps onion powderMilk powder & parmesan cheese powder1 tbsp each1 tbsp each Salt 2 tbsps butter¾ cup semolina

cup Tata SampannUrad Dal½ cup rice flourOil to deep-fry¼ cup chopped springonion greensPowdered sugar 1 pinch

MethodHeat 1 cup water in non-stick pan. Add salt, butter & mix till butter melts. Add semolina, mix & cook till

mixture thickens and cool. Dry roast Tata Sampann Urad Dal in a pan for 5-6 mins & cool completely, and grind to fine powder. Mix rice flour & urad dal

flour with semolina mixture. Add 1 cup water, spring onion greens & knead into stiff dough. Heat oil in a

kadai. Grease a chakli press with some oil & put dough into it. Press out sticks on a butter paper. Mix milk powder, parmesan cheese powder, salt, onion powder & powdered sugar in bowl. Slide in chakli

sticks, a few at a time, into hot oil & deep-fry till light golden crisp brown. Drain on absorbent paper.

Sprinkle milk powder-cheese powder mix over sticks & cool. Serve / store in airtight container.

Cream and OnionChakli Sticks

Cream and OnionChakli Sticks

Ingredients

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1 cup Tata SampannMoong Dal1 cup rice flourHot oil Salt to taste¼ tsp asafoetida (hing)1½ tsp red chilli powder

Method

Lightly roast Tata Sampann Moong Dal,cool & grind to a fine powder. Mix powder & rice flour with 3 tbsps hot oil. Make a paste of salt, asafoetida, Tata Sampann Red Chilli Powder & 2 tbsps water in

a small bowl. Make a well in the centre of the flour mix, add the paste & sufficient water to knead into a soft

dough. Heat oil in a kadai. Grease a chakli press with oil & attach a ribbon pakoda plate in it.

Take a portion of dough, shape into a cylinder, place it in greased press & press ribbons into hot oil.

Deep-fry till crisp golden.Drain on absorbent paper & cool before

serving / store in airtight container.

MoongDal RibbonPakoda

MoongDal RibbonPakoda

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¾ cup cornflakes¾ cup puffed wheat1 cup lotus seeds (makhana)1 cup puffed rice8-10 walnuts, broken12-15 almonds1 tbsp oil1 tsp mustard seeds7-8 curry leaves2-3 green chillies, slit1 tbsp chopped coriander¼ tsp Tata SampannTurmeric PowderSalt to taste½ tsp sugar

MethodDry roast walnuts & almonds till lightly toasted &

transfer into a large bowl. Lightly roast cornflakes for2-3 mins & transfer into same bowl.

Lightly roast puffed wheat, makhana & puffed rice,one at a time & transfer into same bowl and mix well.

Heat oil. Add mustard seeds, curry leaves, green chillies & Tata Sampann Turmeric Powder & sauté on medium

heat for 1 min or till seeds splutter.Add roasted mix, salt, sugar & mix well.

Cook on medium heat for 5-6 mins, stirring occasionally. Allow to cool.

Serve / store in airtight container.

MultiCereal Chiwda

MultiCereal Chiwda

For more

Exclusive Tata Sampann Recipesby Masterchef Sanjeev Kapoor,

visitwww.tatasampann.com/recipes