It is time to enjoy the festive, fun-filled month of September by creating some quick and easy recipes at home! Indulge in the finger-licking recipes, specially curated for the festive season by Chef Gaurav Chadha, In-house Chef, Dr. Oetker India.
I. Sago Pudding
Servings: 2
Level: Beginner
Preparation Time: 20 Minutes
Cooking Time: 10 Minutes
I. Sago Pudding
Servings: 2
Level: Beginner
Preparation Time: 20 Minutes
Cooking Time: 10 Minutes
Ingredients
- 300 ml Full Cream Milk
- 100 gm Sago (Sabudana), soaked in cold water for 1 hour
- ½ tsp Cinnamon Powder
- ¼ tsp Vanilla Essence
- 100 gm Sugar
- 50 g (3 tbsp) Dr. Oetker FunFoods Veg Mayonnaise Original
- 3 tsp Berry Compote
- ½ medium Apple, sliced
- 1 Mint Sprig
Directions
- Heat saucepan (low flame), add milk, sago, cinnamon powder and vanilla essence. Keep stirring until mixture starts to boil.
- Add sugar and mayonnaise to above mixture. Stir and cook until mixture thickens. Keep it aside to cool.
- Add berry compote at bottom of glass or serving bowl, pour over the pudding, garnish it with apple, mint and serve.
Tip: Instead of berry compote, you can also use fruit jam.
II. Nacho and Corn Chaat
Servings: 2
Level: Beginner
Preparation time: 15 Minutes
Ingredients
- 1 small Onion, chopped
- 2-3 Green Chilly, chopped
- 1 medium Tomato, chopped
- 3-4 Coriander Leaves, chopped
- 60 g (4 tbsp) Dr. Oetker FunFoods Veg Mayonnaise Original
- 1 tbsp Tomato Ketchup
- 1 tsp Chaat Masala Powder
- ½ tsp Red Chilli Powder
- Black Salt
- 100 g Nachos, Jalapeno flavour
- 60 g Sweet Corn Kernels, warm
- 1 tbsp Sev
Directions
- In a bowl, add onion, green chilies, tomato, coriander, mayonnaise, ketchup, chaat masala, red chili powder and black salt. Mix well
- For Assembling: Place nachos around the plate, add above mixture in the middle, sprinkle corn. Garnish with sev and serve.
III. Peanut Butter Kachori
Servings: 4
Level: Intermediate
Preparation Time: 20 Minutes
Cooking Time: 30 Minutes
Ingredients
- 1 tbsp Desiccated Coconut Powder
- 50 g (3 tbsp) Dr. Oetker FunFoods Peanut Butter Crunchy
- 2 tbsp Almonds, chopped
- 2 tbsp Cashewnut, chopped
- 250 g Refined Flour
- 30 g (2 tbsp) Sugar
- 50 g (3tbsp) Clarified Butter
- 100 ml Water
- 500 ml Vegetable Oil
Directions
- For stuffing-In a bowl mix coconut, peanut Butter, almonds and cashews.
- In another bowl, mix flour, sugar, ghee & water. Knead until dough is smooth. Divide dough into 15 equal balls.
- Roll each ball into 6inch dia. round chapatti. Place 1tbsp of stuffing in centre, pull the edges of the dough to wrap the filling & give shape of kachori.
- Heat oil (low flame) in kadhai, fry kachori until golden brown in color. Serve.
IV. Potato and Mayonnaise Chaat
Servings: 2
Level: Beginner
Preparation time: 15 Minutes
Cooking Time: 10 Minutes
Ingredients
- 200 g Baby Potato, boiled (use with skin potato)
- 1 tbsp Mix Dry Italian Herbs (Oregano, Basil, Thyme and Parsley)
- 2 tsp Red Chilli Powder
- 2 Garlic Cloves, chopped
- Salt
- Black Pepper Powder
- 60 g (4 tbsp) Dr. Oetker FunFoods Veg Mayonnaise Garlic
- 2 tbsp Refined Flour
- 2 tbsp Corn Flour
- 50 ml Water
- 100 ml Vegetable Oil
- 2-3 no Spring Onion, chopped
Directions
- Gently press the potatoes, using your hands and keep them aside.
- For Cajun Spice Mix: In a bowl, add mix Italian herbs, red chilli powder, garlic, salt, and black pepper. Mix well.
- In another bowl, add 1 tbsp mayonnaise, refined flour, corn flour, water and Cajun spice. Mix well until smooth mixture is formed. Add potatoes and gently mix.
- Heat oil in a kadhai (medium flame) and deep fry above potatoes for 5 minutes or until crisp.
- In a bowl, add spring onion, remaining mayonnaise and fried potatoes. Gently mix well and serve hot.
