Dussehra 2024: Six recipes for stress-free hosting this festive season

With ongoing celebrations across India the festive season is still in full swing Marked by spiritual rituals and beloved traditions this is also a period of family reunions and community gatheringsWhile visiting friends and family is an inherent part of the joyous celebrations hosting can end up being a bit overwhelming especially if you aim to please with a delicious spread Fret not Whether it is a teatime meet up or a casual gathering of friends with a little bit of planning hosting can be a breeze Imagine effortless entertaining with delicious homemade dishes that impress your guests without hours of preparation On Dussehra chefs share simple yet flavourful recipes that will impress your guests and take the pressure off your hosting dutiesSabudana chaatFor those who like to experiment try this sabudana chaat if you like your snacks tangy Sabudana chaat is a delightful interplay of sweet tangy and spicy The secret to a perfect sabudana chaat lies in the balance of flavours and textures The sago should be cooked just right and the chutneys should complement each other beautifullyrdquo says chef Rajesh Paramashivan head pastry chef Novotel Mumbai Juhu BeachIngredientsTapioca pearls 100 gmTapioca root 50 gmChopped onion50 gmChopped tomatoes 50 gmChopped coriander 50 gmChopped green chilli 15 gmLemon juice 1 lemonChat masala 1 tspChopped green mango 1 tbspKokum 100 gmPuri 6 nosNylon sev 50 gmTapioca slices 100 gmChilli powder 1 tspMethod1 Wash and soak the tapioca pearls for 12 hour after which it would bloom2 Finely chop onion tomatoes chilies and coriander3 Mix the tapioca pearls with chopped items Add chat masala and lemon juice and allow to rest for 5 minutes4 Meanwhile prepare kokum extract by boiling kokum and then allowing it to chill strain and mix well5 Puncture the puris and stuff the tapioca mixture in it and top it with sev and chopped coriander6 Fill the shot glasses with chilled kokum extract and top it with the stuffed puris7 Serve with sliced and deepfried tapioca slices marinated with chili powder and salt and topped with finely chopped tomatoes onions and corianderBabruThis Himachali kachori is sure to impress your guests Crunchy hot and fairly easy to whip up the regional specialty is a wholesome treat ldquoIn Himachal kachoris are like a warm hug during winter especially when the festive season rolls around Everyone from the little ones to the grandparents canrsquot get enough of them Ive put my spin on this classic and trust me folks cant get enough of itrdquo shares Upender Kumar sous chef at The Orchid Hotel ShimlaIngredientsWheat flour 300 gmBaking powder a pinchChana dal soaked 100 gmGinger paste 5 gmGarlic 2 clovesGreen chilies 1Fresh coriander leavesCoriander powder 12 tspCumin powder 12 tspTurmeric powder 2 pinchesSalt to tasteRefined oil for fryingMethod1 Knead the wheat flour with baking powder and warm water into a soft dough Let it rest for 30 minutes2 Grind the soaked chana dal ginger garlic green chilies coriander leaves coriander powder cumin powder turmeric and salt into a coarse paste3 Divide the dough into 6 equal portions and flatten each ball slightly4 Stuff each dough ball with the prepared mixture and then flatten it with a rolling pin to form small discs5 Heat refined oil in a pan and deep fry the stuffed dough until golden brownPaneer TikkaWe can all agree that nothing beats a creamy paneer tikka when it comes to appetisers Chef Shatrughan Kumar from Dana Choga tells us about his twist on the classic ldquoBringing together rich creamy flavours with succulent paneer in a modern take on this classic dish wersquove reimagined the tikka to highlight its versatility blending delicate spices and traditional techniquesrdquoIngredientsYoghurt 100 gmGinger paste 15 gmCashew paste 100 gmSalt 5 gmBlack pepper 2 gmPaneer 250 gmMethod1 In a bowl prepare the marinade by mixing yogurt ginger paste cashew paste sendha namak and black pepper until well combined2 Add the paneer cubes to the marinade Gently mix to coat everything evenly3 Cover and refrigerate for at least 12 hours4 Preheat your grill or oven to 200degC 400degF5 Soak wooden skewers in water for about 30 minutes if using them to prevent burning6 Thread the marinated paneer onto the skewers alternately7 Place the skewers on a grill in a preheated oven or on a tawa griddle Cook for about 1520 minutes turning occasionally until they are golden and slightly charred8 Garnish with fresh coriander and serveChanar payesh Indulging in food that makes one reminisce about fond memories is a festive staple This traditional Bengali dessert can add a comforting sweet touch to your spread ldquoChanar Payesh is one of those desserts thatrsquos simple to make but filled with heart The creamy texture subtle sweetness and hint of rose water make it perfect for the festive season The dessert can be prepared ahead of time and enjoyed chilled with family and friendsrdquo shares chef Anand from DeltinIngredientsWhole milk 2 lWhite vinegar 20 mlSugar 85 gSalt frac14 tspGreen cardamom 2Rose water frac14 tspPistachios blanched and peeled 10 gmDried rose petals for garnishingMethod1 Soak pistachios in hot water for 5 minutes Remove their outer covering to reveal bright green pistachios Set aside2 Set 1 L milk to boil in a saucepan along with split cardamom pods sugar and salt Reduce it on low heat to 30 per cent of its original volume about 30 to 40 minutes3 Meanwhile in a second saucepan heat another 1 L of milk When it comes to a boil turn off the heat and allow it to cool for 2 minutes Add vinegar and cover for 10 minutes When the milk has curdled strain it over a finemesh strainer or a cheesecloth4 Once the milk in the first saucepan has properly thickened and the chhana has been drained of all the excess whey crumble the chhana into the thickened milk5 Add blanched pistachios and rose water Cook until you see steam coming out donrsquot overcook the chhana at this stage or it will become dry and squeaky Turn off the heat and transfer to a dish to cool6 Refrigerate for 6 hours and serve chilled with a garnish of dried rose petals rehydrated in waterNobake chocolate coconut date ballsldquoLooking for a lastminute dessert recipe These nobake chocolate coconut date balls are made with simple wholesome ingredients and come together in minutesrdquo poses Shubham Shirke executive chef at The PantryIngredientsPitted Medjool dates 8 noWhole almonds unsalted 1 cupDark chocolate chips 2 tbspOats 2 tbspWater to help it stick 2 tbspUnsweetened coconut for rolling or roll it in cocoa powder frac12 cupMethod1 Pour coconut onto a plate and set aside2 Place the rest of the ingredients except coconut into a food processor Process about 30 seconds to 1 minute3 Wet your hands do this each time before you form the balls ndash it will help everything stick and then form the mixture into ball shapes The recipe should yield about 104 Roll balls in coconut mixture or cocoa powder5 Meanwhile in a second saucepan heat another 1 L of milk When it comes to a boil turn off the heat and allow it to cool for 2 minutes Add vinegar and cover for 10 minutes When the milk has curdled strain it over a finemesh strainer or a cheesecloth6 Once the milk in the first saucepan has properly thickened and the chhana has been drained of all the excess whey crumble the chhana into the thickened milk7 Add blanched pistachios and rose water Cook until you see steam coming out dont overcook the chhana at this stage or it will become dry and squeaky Turn off the heat and transfer to a dish to cool8 Refrigerate for 6 hours and serve chilled with a garnish of dried rose petals rehydrated in waterChocolate gujiyaExtremely popular across Northern and Western India gujiya is the goto sweet during the festivals of Holi and Diwali Manish Sharma executive chef at Radisson Blu Palace Resort and Spa Udaipur shares a decadent twist on the flaky pastry combining it with the rich and indulgent flavour of chocolateIngredientsFor the doughAllpurpose flour 2 cupsSalt 14 tspBaking powder 14 tspGhee or oil 14 cupLukewarm water 14 cupFor the chocolate fillingDark or milk chocolate chips 1 cupChopped nuts almonds or pistachios 12 cupDried coconut optional 14 cupHoney or sugar 1 tbspMethod1 Prepare the dough by mixing flour rock salt baking powder and gheeoil Gradually add water to form a smooth dough Rest for 30 minutes2 Melt chocolate chips in a double boiler or microwave 30second intervals Mix with nuts coconut if using and honeysugar3 Roll out the dough by dividing it into small balls about 10 to 12 Roll each into a thin circle4 Place 1 to 2 teaspoons of chocolate mixture in the centre Fold and seal the dough into a halfmoon shape To avoid bursting ensure the filling is not too hot when sealing5 Deepfry gujiyas until golden For a healthier option bake gujiyas at 375degF 190degC for 1520 minutes Dust with powdered sugar