Festive Fever 2023: Lunch Recipes To Try This Festive Season

From authentic regional classics to modern interpretations of festive favorites, these recipes will not only tantalize your taste buds but also add a dash of festivity to your dining table.

Yummy delicacies to try this festive montj

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As the air fills with the aroma of tradition, there's no better way to bring loved ones together than a delightful feast. From authentic regional classics to modern interpretations of festive favorites, these recipes will not only tantalize your taste buds but also add a dash of festivity to your dining table. Let's delve into some yummy recipes that encapsulates the essence of the festive season, one delicious dish at a time.

1. GADWALI PAHADI KAFULI (By Chef Bansidhar Parida, The Great Bath, Goa)

Ingredients: 

• 250 grams Spinach 
• 100 grams Fenugreek Leaves 
• 2 tablespoons Curd (Yogurt) 
• 1 tablespoon Besan (Gram Flour) 
• 1/2 teaspoon Coriander Seeds 
• 1/4 teaspoon Mustard Seeds 
• 1/2 finely chopped Garlic 
• 1/4 teaspoon Turmeric Powder 
• 1 pinch Asafoetida (Hing) 
• 1 teaspoon Cumin Seeds 
• 1 teaspoon Ginger, minced 
• 2 Cloves 
• 2 tablespoons Mustard Oil 
• 2 Green Chillies 
• Salt to taste 

Method:

• Begin by washing the spinach and fenugreek leaves thoroughly. Drain them and chop them  finely. Also, slit the green chillies. 
• In a mixing bowl, combine the chopped green vegetables (spinach and fenugreek) along with  the green chillies. Add the curd and besan (gram flour) to this mixture. Mix well until you  have a smooth paste-like consistency. 
• Heat mustard oil in a deep pan or kadhai over medium heat. Once the oil is hot, add mustard  seeds, coriander seeds, and cumin seeds. Let them splutter and release their aroma. 
• Add the finely chopped garlic and minced ginger to the tempering. Sauté them until they  turn aromatic and slightly golden. 
• Lower the heat and add a pinch of asafoetida (hing), cloves, and turmeric powder. Mix well  to infuse the flavors. 
• Now, add the prepared green vegetable mixture to the pan. Stir continuously to combine the  ingredients.
• Add water to the mixture to achieve your desired consistency for the Kafuli. Traditionally, it's  a thick gravy, so adjust the water accordingly. 
• Season the mixture with salt to taste. Stir and let it simmer on low heat for about 10  minutes, allowing the flavors to meld together. 
• In the meantime, prepare your choice of accompaniment like ghee-coated Mathi Paratha,  rice, dal, or potato bhujia. 
• Once the Kafuli is ready, serve it hot alongside your choice of accompaniment. Drizzle a bit  of ghee on top for added richness and enjoy your delicious Garhwali Kafuli!

2. DAL BATI CHURMA (By Chef Bansidhar Parida, The Great Bath, Goa)

Ingredients: 

For Bati: 

• 2 cups Wheat Flour (Atta) 
• 1/4 tsp Salt 
• 1/4 tsp Baking Powder 
• 1/4 cup Ghee (Clarified Butter) 
• Water (as needed, for kneading) 

For Churma: 

• 2 tbsp Ghee (Clarified Butter) 
• 3 tbsp Powdered Sugar 
• 2 tbsp Cashews and Almonds, chopped 
• 1/4 tsp Cardamom Powder 

For Dal: 

• 1/2 cup Moong Dal (Green Gram Dal) 
• 1/4 cup Masoor Dal (Pink Lentils) 
• 1/4 cup Chana Dal (Bengal Gram Dal), soaked for 30 minutes 3 cups Water 
• 3 tsp Ghee (Clarified Butter) 
• 1 tsp Mustard Seeds 
• 1 tsp Cumin Seeds (Jeera) 
• A pinch of Hing (Asafoetida) 
• 1 Onion, finely chopped 
• 1 tsp Ginger Garlic Paste 
• 1 Green Chilli, slit 
• 1 Tomato, finely chopped
• 1/4 tsp Turmeric Powder 
• 1/2 tsp Kashmiri Red Chilli Powder 
• 1/4 tsp Garam Masala 
• 1 tsp Salt (or to taste) 
• 1 cup Water (for dal) 
• 2 tbsp Fresh Coriander, finely chopped 

Method:

For Bati: 

• In a large mixing bowl, combine 2 cups of wheat flour, 1/4 tsp salt, 1/4 tsp baking powder,  and 1/4 cup of ghee. Mix well to incorporate the ghee into the flour. 
• Gradually add water as needed to knead the flour mixture into a firm, smooth dough. 
• Pinch off small portions of the dough and roll them into balls. Create a cross (X) impression  on each bati with your fingers. 
• Heat an appe pan and place the rolled batis in each mould. Cover and cook on low flame for  about 30 minutes, turning them occasionally until they become golden brown. 
• Once the batis are cooked, dip them in ghee for a softer texture from inside. 

For Churma: 

• In a separate pan, heat 2 tbsp of ghee. Add chopped cashews and almonds and sauté until  they turn golden brown. 
• Add powdered sugar and cardamom powder to the pan. Mix well and cook for a few more  minutes until the sugar caramelizes slightly. Remove from heat and set aside. 

For Dal: 

• Rinse the moong dal, masoor dal, and chana dal together. Pressure cook them with 3 cups of  water until they are soft and cooked through. 
• In a separate pan, heat 3 tsp of ghee. Add mustard seeds, cumin seeds, and a pinch of hing.  Let them splutter. 
• Add finely chopped onions and sauté until they turn translucent. 
• Stir in ginger-garlic paste and green chilli. Sauté for a couple of minutes until the raw smell  disappears. 
• Add finely chopped tomatoes, turmeric powder, Kashmiri red chilli powder, garam masala,  and salt. Cook until the tomatoes become soft and the oil separates from the masala
• Pour the cooked dal into the masala mixture and add 1 cup of water. Mix well and simmer  for a few minutes. 
• Garnish with freshly chopped coriander leaves. 

To Serve: 

• Serve the hot batis with the dal and churma. You can also enjoy them with slices of onion  and green chillies on the side. Pour some ghee over the bati for extra flavor and richness. 
• Enjoy your delicious Dal Bati Churma, a traditional Rajasthani dish!

3. CRAB SALAD (By Chef Aji, Head - Culinary Development, FreshToHome)

Ingredients:

• Cooked crab meat / pasteurized crab meat: 200gms
• Red pepper julienne: 30 gms
• Green pepper julienne: 30 gms
• Spring onion: 20 gms
• Celery strips: 10 gms
• Coriander leaves: 1 tbsp
• Carrot thin strips: 20 gms

For Dressing:

• Sesame oil: 5 tbsp
• Lemon juice: 2 tbsp
• Honey: 1 tbsp
• Ginger chop: Half tsp
• Garlic chop: Half tsp
• Sesame seed (white): Half tsp

Method:

• Mix all the ingredients for the dressing and refrigerate for a while.
• Pull apart the cooked crab meat into thin threads and mix with the vegetables and refrigerate to chill it down.
• Take this out of the fridge, toss the crab and vegetables with the dressing, and serve in a chilled bowl topped with sesame seeds and coriander leaves.

4. PANEER TORTILLA WRAP (By Chef James Patrick, Fat Tiger)

A delicious and easy-to-make Paneer Tortilla Wrap recipe that combines the creaminess of paneer (Indian cottage cheese) with fresh vegetables and flavorful spices, all wrapped in a soft tortilla. Perfect for a quick lunch or a light dinner.

Ingredients:

For the Paneer Marinade:

• 200 grams of paneer, cut into thin strips
• 1/2 cup yogurt
• 1 tablespoon ginger-garlic paste
• 1/2 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste

For the Tortilla Wrap:

• 4 large tortillas or flatbreads
• 1 cup thinly sliced bell peppers (red, green, and yellow)
• 1 cup thinly sliced onions
• 1 cup thinly sliced tomatoes
• 1/2 cup shredded lettuce or spinach leaves
• 1/2 cup grated cheese (optional)
• 2 tablespoons cooking oil or butter
• Salt and pepper to taste

For the Minty Yogurt Sauce:

• 1/2 cup yogurt
• 2 tablespoons fresh mint leaves, finely chopped
• 1 tablespoon fresh coriander leaves, finely chopped
• Salt to taste

Method:

Start by marinating the paneer:

• In a mixing bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and a pinch of salt.
• Add the paneer strips to the marinade and coat them evenly. Allow it to marinate for at least 30 minutes in the refrigerator.

While the paneer is marinating, prepare the minty yogurt sauce:

• In a separate bowl, mix together yogurt, finely chopped mint leaves, coriander leaves, and a pinch of salt. Set aside.
• Heat a skillet or non-stick pan over medium heat and add a little oil or butter.
• Once the pan is hot, add the marinated paneer strips. Cook for 2-3 minutes on each side until they turn golden brown and slightly crispy. Remove from the pan and set aside.

In the same pan, add a bit more oil if needed and sauté the thinly sliced onions and bell peppers until they are slightly tender. Season with salt and pepper.

Warm the tortillas in the pan for about 30 seconds on each side or until they are heated through.

Now it's time to assemble the Paneer Tortilla Wraps:

• Lay a tortilla on a clean surface.
• Spread a spoonful of the minty yogurt sauce evenly on the tortilla.
• Place some shredded lettuce or spinach in the center.
• Add a portion of the sautéed onions and bell peppers.
• Arrange a few slices of marinated paneer on top.
• Add sliced tomatoes and grated cheese if desired.
• Fold in the sides of the tortilla and then roll it up tightly from the bottom to create a wrap.
• Repeat the process for the remaining tortillas.

5. TAWA CHICKEN (By Saif Vohra, Owner, Riyasat-E-Hind)

For Tawa Masala:

• 2 tbsp Black Peppercorns
• 1 tbsp Cumin seeds 
• 2 heaped tbsp Coriander seeds 
• 1 tsp Fenugreek seeds
• 2-3 Black cardamom
• 2 Bay leaf
• ½ inch Cinnamon stick

For Tawa Chicken:

• 1 ½ tbsp Oil
• 1 small size Onion, slice 
• ½ inch Ginger, julienned
• 2 Green chillies, slit into half
• ¼ cup Fresh Tomato puree 
• 2 tsp Ghee
• ½ small Tomato, sliced
• ¾-1 cup Chicken, cut into strips
• ¼ medium Capsicum, julienned
• Sal to taste  
• 1 tsp Degi red chilli powder  
• 1 tsp Prepared Tawa Masala
• few Ginger, julienned
• 1 tbsp Butter
• 2 tbsp Coriander leaves, chopped  

Method:

For Tawa Masala 

• In a pan, add black peppercorns, cumin seeds, coriander seeds, fenugreek seeds, black cardamom, bay leaf, cinnamon stick and salt dry roast on low flame until the spices turn aromatic. 
• Transfer it into a grinder jar and grind into a fine powder. Keep it aside for further use. 

For Tawa Chicken 

• In a tawa, add oil once’s it's hot add onion, ginger, green chilli, tomato puree and saute it well. 
• Add ghee and saute on high flame. Add tomato, chicken, capsicum and salt to taste. 
• Now add degi red chilli powder, prepared tawa masala and cook on high flame. 
• Add ginger, butter, coriander leaves and mix it well.
• Garnish with sliced onion, tomato, ginger julienned, lemon wedge, coriander sprig and serve hot.

6. GOLDEN FRIED PRAWNS: (By Saif Vohra, Owner, Riyaasat-E-Hind)

Ingredients:

• 500 grams large prawns, cleaned and deveined
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 cup buttermilk
• Vegetable oil for frying

For Garnish

• Fresh parsley, chopped
• Lemon wedges

Method:

Prepare the Prawns:

• Rinse the prawns under cold water and pat them dry with paper towels.
• Make a shallow cut along the back of each prawn to remove the vein.
• Leave the tails intact for a more aesthetic presentation.

Prepare the Coating:

• In a large bowl, combine the all-purpose flour, cornstarch, baking powder, salt, black pepper, garlic powder, and onion powder.
• Mix the dry ingredients thoroughly to ensure an even coating on the prawns.

Dip the Prawns:

• Place the buttermilk in another bowl.
• Dip each prawn into the buttermilk, allowing any excess to drip off.
• Roll the prawns in the flour mixture, ensuring they are evenly coated.

Heat the Oil:

• In a deep, heavy-bottomed pan or a deep fryer, heat vegetable oil to 350°F (175°C).

Fry the Prawns:

• Carefully place a few prawns at a time into the hot oil, ensuring not to overcrowd the pan.
• Fry the prawns for 2-3 minutes on each side or until they turn golden brown and the coating is crispy.
• Use a slotted spoon to remove the fried prawns and place them on a plate lined with paper towels to absorb any excess oil.

Garnish and Serve:

• Sprinkle chopped fresh parsley over the golden fried prawns for a burst of color and added flavor.
• Serve the prawns hot with lemon wedges on the side.

Portion Size:

• This recipe yields approximately 4 servings.
• Serve the golden fried prawns as an appetizer or as part of a seafood platter.

Serving Suggestions:

• Pair the golden fried prawns with a tangy tartar sauce or a zesty cocktail sauce.
• Serve with a side of crisp, fresh salad or French fries for a complete meal.

Enjoy your crispy and golden fried prawns!

7. DAAB CHINGRI (By Supratik Ghosh, Owner of Ambrosia)

Ingredients 

• Scampi Prawns 
• Tender Coconut
• Coconut 
• Poppy seed
• Cashewnut Paste
• Green chilli, ginger paste 
• Onion paste 
• Coconut milk 
• Whole green chilli 
• Turmeric powder
• Black pepper
• Clove
• Green cardamom 
• Bay leaf

Method:

• Six pieces of head on scampi prawn cleaned and to be marinated with salt, lemon, green chilli & ginger paste.
• Sautéed the marinated prawns in butter.
• The dab chingri gravy to be made with green chilli paste, ginger paste, tender coconut paste and mustard paste.
• Once the gravy is ready mix the prawns in the gravy and cook for five minutes.
• Finally the whole dab chingri to be cooking for another 3 to 4 minutes inside the tender coconut shell and served.

8. GANDHORAJ MALAI TIKKA (By Supratik Ghosh, Owner of Ambrosia)

Ingredients:

• Boneless Chicken leg tikka 
• Curd
• Cashewnut paste
• Ginger & garlic paste
• Green chili paste
• Coriander seed powder
• Cumin powder
• Chat masala
• Kitchen king powder
• Fresh cream
• Cheese
• Butter
• Gandoraj lemon
• Onion paste
• Mustard oil
• Mint leaves
• Fresh coriander  leaves 

Method

• Six pieces of leg boneless chicken tikka to be marinated in the bowl with ginger, garlic & green chilli paste.
• Thereafter, in second round musterd oil, curd, garam masala fresh cream grated amul cheese, garam masala and rind of gansharaj lime.
• The whole marinated chicken to be kept for at least 20 minutes.
• Thereafter the marinated chicken to be cooked in tandoor till it is cooked well. The gandharaj chicken tikka will be served with mint chatney. 

9. MUTTON HANDI (By Jayeeta Das, Owner, Punjabiyat)

Ingredients:

• mutton with bone : (50gm each) 1 kg 
• onion : 300gm 
• tomato : 250gm 
• ginger & garlic : 100 gm 
• red chilli powder: 10 gm 
• kashmiri chilli powder: 10 gm 
• salt to taste 
• rosted jeera powder: 10 gm 
• rosted dhaniya powder: 10 gm 
• mustard oil: 200 ml 
• green chilli paste: 10 gm 
• mix garam masala: 2 gm 
• coriander leaves: 10 gm 
• whole garam masala 10 gm (small elachi,black elachi,darchini,clove & bayleaf) 

Method:

• Take a handi put on fire & pour mustard oil &make it hot put whole garam  masala.   
• After that put onion slice when it become light brown put mutton & ginger garlic paste.            
• Mix it with other masala except mix garam masala & chopped tomato. 
• Mix up it half n hour then put some water and covered it with lead and leave it  for 1 hour. 
• After 1 hour mutton is cooked 40% then put chopped tomato and tastly put mix garam masala and mix it well. 
• Garnishing with chopped coriender leaves & jullien ginger. 

10. AJWANI MAHI TIKKA (By Jayeeta Das, Owner, Punjabiyat)

Ingredients:

• boneless fish : 1 kg  
• ajwain seeds : 10 gm   
• ginger & garlic : 25 gm 
• lemon : 5 pcs 
• salt to taste  
• kashmiri chilli powder : 10 gm 
• mustard oil :  50 ml 
• chat masala : 10 gm 
• butter : 50 gm 
• red chilli powder : 10 gm 
• kasuri methi: 5 gm 
• aamchur powder :  5 gm 
• blact salt :  5 gm 
• curd : 500 gm 
• mustard oil : 100 ml

Method:

• Cut a boneless fish in cube cutting mix it up with lemon juice,ginger & garlic paste, chilli powder mixed it well and put it half n hour for marination. 
• Then take curd mix up with other masala and marinate fish  & leave for another 2 hour . 
• Put it tandoor skewer and put it in tandoor when it half done out it from tandoor and brush it with melted  butter  after that put again in tandoor when it cooked properly out it from tandoor. 
• Serve it with onion and lemon wages  and mint chutney. 

11. AAM SHORSHE RUI: (By Chef Arabinda Seth, Fairfield By Marriott Kolkata

Ingredients:

• Rui / Rohu fish - 4 pieces, lightly fried
• Raw mango - grated, 4 tbsp
• Mustard paste - 2 tbsp
• Nigella seeds - ¼ tsp
• Haldi or Turmeric powder - ¼ tsp
• Mustard oil - 2 tsp
• Green chilies - 4, slit
• Salt - to taste
• Some fresh coriander leaves

Method:

• Heat the oil.
• Add Nigella seeds and Green chillies to it.
• Add the grated mango and the haldi powder. Fry a little.
• Add water and the mustard paste.
• Add salt.
• Bring it to a boil and add the (Rui/Rohu) fish.
• Cover and cook for some time.
• Remove cover and sprinkle chopped coriander leaves.
• Serve hot with rice.

FESTIVE GETAWAY DELIGHTS:

3 quick microwave recipes to elevate your festive escape as suggested by Prasenjit Basu, Head Of Marketing / Product & Ecommerce, Voltbek Appliances India Ltd. ( JV Tata Group- Voltas & Koc Holdings - Arcelik Turkey) 

With the onset of the much-revered festive season, there’s a certain spark in the air with lights and decorations and celebrations in full swing. While festive getaways are all about celebrating joy and togetherness, they do not have to mean endless hours in the kitchen. Amidst the hustle and bustle of preparations, finding time for elaborate cooking can be challenging. Whether you are planning a family trip to your ancestral home or a cosy retreat to a serene destination, these microwave recipes will help you celebrate the festivities with utmost ease. Embrace the spirit of the festive season while keeping your culinary efforts minimal. Let us delve into three quick and microwave-friendly recipes by Voltas Beko that will add a touch of festivity to your Indian getaway.

Paneer Tikka

Ingredients:

• 1/2 cup of paneer cubes
• 2 tablespoons of thick yogurt
• 1/2 teaspoon of ginger-garlic paste
• 1/2 teaspoon of red chili powder
• 1/4 teaspoon of turmeric powder
• 1/2 teaspoon of garam masala
• 1/2 teaspoon of cumin powder
• Salt to taste
• Fresh coriander leaves for garnish (optional)

Instructions:

1. In a microwave-safe bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, cumin powder, and salt.
2. Add paneer cubes to the mixture and coat them well. 
3. Microwave on high for 2 minutes, stirring halfway through.
4. Garnish with fresh coriander leaves, if desired, and serve hot as a delightful appetizer.

Vegetable Pulao

Ingredients:

• 1 cup of basmati rice
• 2 cups of mixed vegetables (carrots, peas, beans, etc.)
• 1 onion, thinly sliced
• 1 tomato, chopped
• 1/4 cup of yogurt
• 1 tablespoon of ginger-garlic paste
• 1 teaspoon of biryani masala
• 1/2 teaspoon of cumin seeds
• 1/2 teaspoon of turmeric powder
• Salt to taste
• Fresh mint and coriander leaves for garnish
• Ghee or oil for cooking

Method:

• Wash and rinse the rice, then soak it in water for 30 minutes. Drain and set aside.
• In a microwave-safe bowl, heat ghee or oil for 1 minute.
• Add cumin seeds and microwave for another 30 seconds until they splutter.
• Add the sliced onions and microwave for 2 minutes, stirring every minute, until they turn golden brown.
• Add ginger-garlic paste, chopped tomatoes, and biryani masala. Microwave for 2 more minutes, stirring once.
• Mix in the yogurt, turmeric powder, and salt.
• Add the mixed vegetables and microwave for 5 minutes, stirring occasionally.
• Add the soaked rice and 2 cups of water. Microwave for 15 minutes on medium power (50% power), stirring once after 7 minutes. 
• Let it rest for a few minutes, fluff the pulao with a fork, and garnish with fresh mint and coriander leaves.

Chocolate Fondue

Ingredients:

• 1 cup of chocolate chips (dark or milk chocolate)
• 1/4 cup of heavy cream
• Assorted dippers (strawberries, marshmallows, pretzels, and banana slices)

Instructions:

• In a microwave-safe bowl, combine the chocolate chips and heavy cream.
• Microwave in 30-second intervals, stirring after each, until the chocolate is smooth and fully melted (usually 1-2 minutes). 
• Transfer the melted chocolate to a festive bowl or fondue pot.
• Arrange your favourite dippers on a plate, and use fondue forks or toothpicks to dip them into the chocolate fondue.
• Enjoy the sweet indulgence of chocolate fondue with your loved ones.