Flavour Fiesta
Diwali
1. ALOO PALDA
By Grand Hyatt Kochi Bolgatty
Ingredients:
▸ 20 gm baby potatoes
▸ 3 black cardamoms, deseeded
▸ 2 cinnamon sticks
▸ 6-7 cloves
▸ 10 gm coriander seeds
▸ 150 gm yoghurt, whisked
▸ 150 ml mustard oil
▸ 150 gm roasted coriander powder
▸ 5 gm turmeric
▸ 5 gm fresh coriander, chopped A pinch of asafoetida Salt to taste
Method
Heat mustard oil in a pan till it starts to release smoke. Add cinnamon, cloves, and black cardamom and let them crackle. Next, add potatoes along with water, and let the vegetable cook. Add turmeric and roasted coriander powder, and let cook. Add whisked yoghurt on low heat, letting potatoes cook in gravy without bringing it to a boil. Adjust seasoning, garnish with chopped coriander, and serve hot with rice or puri. hyatt.com
2. ANJEER BARFI
By The Lodhi, New Delhi
Ingredients
▸ 500 gm dry figs
▸ 200 gm almonds, soaked
▸ 400 gm castor sugar
▸ 100 gm almond flakes
▸ 1 gm saffron
Method
Soak dry figs in water for four hours, then puree them. In a pan, cook the pureed figs, sugar, and saffron on medium heat till the moisture is out. Pour in tray and let cool. Meanwhile, soak almonds in boiling water for five minutes, remove the peel, and grind to a powder. Next, cook this on medium heat along with sugar till it becomes a thick paste. Pour on tray and let cool. To assemble the barfi, roll both the mixtures to an even thickness. In a chilled tray,
