World Food Day 2023: Exciting Recipes To Try On This Day

This significant day is widely acknowledged and celebrated by various international organizations dedicated to addressing issues of hunger and food security.

Recipes To Try On World Food Day

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World Food Day is a globally observed annual event held on October 16, which marks the establishment of the United Nations Food and Agriculture Organization in 1945. This significant day is widely acknowledged and celebrated by various international organizations dedicated to addressing issues of hunger and food security, such as the World Food Programme, the World Health Organization, and the International Fund for Agricultural Development.

If you want to cook something special in order to celebrate this day, here are a few recipes that you can try at home:

1. Green bean dumpling (By Diwas Wadhera, Executive Chef, Eros Hotel New Delhi)

Ingredients:

• French beans- 350gm
• Preserved veg- 160gm
• Salt- 15gm
• Pepper- 7gm
• Sesame oil- 20ml
• Sugar- 25gm
• Potato starch- 25gm 
• Ginger- 15gm 
• Garlic- 15 gm 
• Wheat flour- 60gm
• green onion- 30 gm 

Method:

• To make dumpling dough we must take a bowl add boil water 100 ml add wheat flour and potato starch, knead well till soft, give rest for 5 min covered.
• Cut the Vegetables into small dices, in a wok add oil, add ginger, garlic saute till light brown, add vegetables and seasoning, toss and add 1 tsp of wheat flour to bind.
• Roll the Dough into small pieces and add vegetables mixture, (Make sure the mixture is cold).
• Shape the dumpling and steam in steamer for 5 minutes.
• You may also apply little oil to avoid sticking, serve with sauces.

2. Achari Mushroom Cannelloni (By Chef Jitender, Dearie- Restaurant, Bar and Brewery, Garden Galleria Mall, Sector 38, Noida)

Ingredients:

• A dozen lasagne sheets
• Sliced mushrooms weighing 300g
• Grated courgettes totaling 300g
• 25g of butter
• 1 tablespoon of extra-virgin olive oil, with some extra for drizzling
• Roughly chopped baby spinach, amounting to 150g
• Fresh mint, roughly chopped to make 1 tablespoon
• Drained ricotta, measuring 200g
• A pinch of nutmeg
• Zest from one lemon, grated
• Roquefort cheese, measuring 150g
• A large egg yolk from a free-range egg
• Double cream, 100ml
• To garnish, chopped tomatoes (2), with seeds removed

Method:

• In a skillet, cook the mushrooms and courgettes in a mixture of butter and olive oil for approximately 5 minutes, or until they become tender. Season the mixture well, add the spinach and mint, and then transfer it to a colander to remove any excess liquid.
• In a spacious bowl, whisk the ricotta cheese with nutmeg until it achieves a smooth consistency. Incorporate lemon zest, season to taste, and then gently blend it with the mushroom mixture.
• Place the filling along the shorter edge of each lasagne sheet and roll them up tightly. Arrange the rolled cannelloni with the seam-side facing down in one or two buttered rectangular ovenproof dishes.
• For the glaze, combine the cheese, egg yolk, and cream in a food processor (or mix by hand) until you attain a smooth mixture. Spread this glaze evenly over the top of the cannelloni and refrigerate for 30 minutes.
• Preheat the oven to 180°C (or 160°C for fan ovens) or gas mark 4. Bake the cannelloni for 8 minutes to heat them through, and then place them under a preheated grill for an additional 2 minutes, or until they turn golden and bubbly. To serve, lightly toss the tomatoes with some extra-virgin olive oil and scatter them on top.

3. Subz Sikampuri Kebab (By Chef Sachin Talwar, Director of Culinary, Radisson Blu Pune, Hinjawadi)

Ingredients:

• 1 Cup Roughly Chopped And Parboiled Mixed Vegetables (Carrots, Cauliflower, French Beans, Bottle Gourd, Yam)
• 3/4 Cup Boiled, Peeled And Mashed Potatoes
• 1 Tsp Refined Sunflower Oil
• 1/2 Cup Thinly Sliced Onions
• 1 Tbsp Ghee
• 1 Tsp Cumin Seeds (Jeera)
• 1 Tsp Ginger-Green Chilli Paste
• 1/4 Tsp Turmeric Powder (Haldi)
• 1 Tsp Yellow Chilli Powder
• 1 Tsp Red Chilli Powder
• ½ Tsp Garam Masala Powder
• Salt To Taste
• 2 Tbsp. Finely Chopped Coriander (Dhania)
• 1/4 Cup Grated Processed Cheese (Amul Cheese)
• A Pinch Of Cardamom (Elaichi) Powder
• Freshly Ground Black Peppercorns (Kalimirch) To Taste
• Oil For Greasing and Cooking

Method:

• Heat the oil in a broad non-stick pan, add the onions, and sauté on a slow flame for 5 to 7 minutes or until the onions turn light brown in color. Keep aside.
• Combine the mixed vegetables and potatoes in a mixer and blend to a coarse mixture. Keep aside.
• Heat the ghee in another broad non-stick pan and add the cumin seeds.
• When the seeds crackle, add the ginger-green chili paste, turmeric powder, chili powder, salt, and the prepared vegetable mixture. Cook on a medium flame for 2 to 3 minutes, stirring continuously.
• Add the coriander leaves and cook on a medium flame for another minute.
• Remove from the flame and allow the mixture to cool completely.
• Add browned onions, crushed cardamom powder, black pepper powder, garam masala, and mix well.
• Divide the mixture into 10 equal portions and shape each portion into 3-inch rounds, stuffing each with grated processed cheese.
• Heat a non-stick tava and lightly grease it with a little oil or ghee.
• Cook each kebab on the tava, using a little oil/ghee, until they turn golden brown on both sides.
• Drain on an absorbent paper and serve immediately with mint chutney.

 4. Stuffed Grilled Salmon With Goat Cheese, Parmesan Gratinated Asparagus And Sweet Potatoes Fondant Béarnaise Sauce (By Chef Gopi Nandakumar, Executive Chef, Hyatt Regency Pune & Residences)

Ingredients:

• Salmon steak- 180gm
• Goat cheese- 15gm
• Pepper to taste
• Kosher Salt to taste
• Tarragon- 10 gm
• Shallots- 20 gm
• Asparagus-  30gm
• Parmesan- 10gm 
• Egg- 2no
• Thyme-  ½ tbsp
• Italian lemon-  5gm
• Butter-  150 gm
• Dijon mustard-  ½ tbsp
• Tabasco-  ¼ tbsp
• White wine vinegar- ¼ tbsp.
• Sweet potatoes-  50 gms

Method:

• Take a salmon make a pocket and stuff goat cheese, marinate it with Olive oil, Salt and thyme.
• Heat pan add Olive oil, and place the salmon skin side down.
• Blanch the asparagus and gratinate it with parmesan cheese. 
• Boil the sweet potatoes, peel and cut into barrels 
• Add butter in a pan, and add the potatoes, and grill, once you acquire the golden brown, cover it to get cooked in its own steam. 
• Place the asparagus as a bed top with grilled salmon and béarnaise sauce on side. 
• Garnish it with Parsley and Italian lemon.

How to make béarnaise sauce.

• Take around 100 gm of clarified butter.
• Take a mixing bowl place on the double boiler.
• Put the egg yolk and ½ tbsp. of Dijon mustard in the mixing bowl, start pouring clarified butter gently.
• Check the consistency of the sauce, which should be smooth and thicker.
• Braise the chopped tarragon and shallot along with white wine.
• Add the mixture of tarragon and onion in the sauce.
• Add ¼ tbsp. of white wine vinegar, tabasco with adjusting proper seasoning.

5. Coriander Tikki (By Vinod Kanowjia, Executive Chef, Rhythm Lonavala)

Ingredients:

• Chopped coriander leaves- 2 cups
• Ginger paste – 1teaspoon 
• Garlic paste- 1 teaspoon
• Chilli powder-  1 teaspoon
• Salt- salt to taste
• Roasted channa powder / besan - 1 cup
• Green chilly chopped- 1 tea spoon
• Gram Masala powder – ½ teaspoon
• Chat masala – 1 teaspoon
• Lemon juice – 2 teaspoon
• Haldi powder- ½ teaspoon
• Coriander powder – ½ teaspoon
• Cumin powder- 1 teaspoon
• White Sesame seed- 1 teaspoon
• Vegetables oil for frying

Method:

• Mix besan, coriander salt in a bowl and mix well 
• Add all spices , sesame seed, lemon juice, and mix well sprinkle some water and make a soft dough
• Cut into a small portion and roll into a tikki and keep in refrigerator  for 10 minutes
• Fry it in medium heat remove on paper towel and sprinkle chat masala
• Serve with chutney or ketchup

6. Batata Cashewnut Cheese Vada (By Vinod Kanowjia, Executive Chef, Rhythm Lonavala)

Ingredients:

• Boiled peeled batata (Aloo)- 500 gm
• Grated Processed cheese ( Amul)-  100 gm
• Cashew nut broken - 1 tablespoon
• Chopped Green Chilli- 1 tea spoon
• Salt to taste
• Chopped coriander leaves – 1 teaspoon
• Green chili paste- 1 teaspoon
• Garlic paste- 1 teaspoon
• Mustard seed- ½ teaspoon
• Curry leaves- 8 leaves
• Besan-  250 gm
• Baking soda -  A pinch
• Chilli powder- ¼ chilli powder
• Ajwain- ¼ teaspoon
• Vegetables oil for frying

Method:

• Grate boil potatoes in a bowl
• Add grated cheese, cashew nut, spices , salt, coriander, paste, and mix well with soft hand
• Make tempering  with mustard and curry then add to mixture of potatoes and mix
• Make batter with besan, add  salt,  Haldi powder ,Ajwain, baking soda, and rest for some time 
• Heat the oil in a kadai
• Make small ball out of potatoes mixture dip in batter  and fry in medium heat
• Fry till golden brown remove on paper towel
• Serve with chutney

7. Chemmeen Manga Charu: (By Chef. Siju Krishnan, Moplah's Restaurant)

Ingredients:

• Pawns - 280g
• Raw Mango - 40g
• Coconut Milk - 100g
• Coconut Oil - 10g
• Kashmiri Chilli Powder - 15g
• Ginger - 10g
• Garlic - 10g
• Turmeric Powder - 10g
• Shallots - 20g
• Curry Leaves - 20g
• Fenugreek Seeds- 10g

Method:

• Begin by making the mango paste: In a blender, combine the cut mango pieces, red chili powder, and vinegar. Blend until you have a smooth paste. Set this mango paste aside.
• Heat coconut oil in a frying pan or a deep skillet over medium heat.
• Add the fenugreek seeds to the hot oil. Let them crackle for a few seconds.
• Add the thinly sliced onions, chopped ginger, minced garlic, and green chilies to the pan. Sauté these ingredients until the onions turn translucent and the raw smell of garlic disappears.
• Stir in the turmeric powder and continue to sauté for another minute to infuse the flavors.
• Add the prepared mango paste to the pan and mix it well with the sautéed ingredients. Cook for a few minutes until the raw mango paste loses its raw smell and combines with the other ingredients.
• Now, add the cleaned prawns to the pan. Cook them with the mango mixture for about 2-3 minutes until they turn pink and start to curl. Be careful not to overcook the prawns.
• Pour in the thick coconut milk and stir to combine. Bring the mixture to a gentle boil. Reduce the heat and simmer for 5-7 minutes to allow the flavors to meld together. Adjust the salt to taste.
• In a separate small pan, heat a little coconut oil for tempering. Add finely sliced shallots and curry leaves to the hot oil. Sauté until the shallots turn golden brown and the curry leaves become crispy.
• Pour the tempering over the prepared Chemmeen Manga Charu.
• Serve the spicy mango prawn curry hot with steamed rice. Enjoy!
• This flavorful and tangy Chemmeen Manga Charu is a delightful dish that combines the goodness of prawns and raw mango with a touch of coconut milk for a rich and creamy curry.

8. Kanthari Prawns: (By Chef. Siju Krishnan, Moplah's Restaurant)

 

Ingredients:

• Prawns - 280g
• Bird eye Chilli - 10g
• Small Onion - 20g
• Coconut Milk - 50ml
• Coconut Oil - 20ml
• Curry Leaves - 10g
• Garlic - 10g

Method: 

• Start by cleaning and deveining the fresh prawns. Set them aside.
• In a frying pan or skillet, combine the crushed bird's eye chilies, garlic cloves, and small onions (shallots). Adjust the quantity of chilies to your preferred level of spiciness.
• Pour in the thick coconut milk into the pan with the crushed mixture. Mix well to combine all the ingredients.
• Add the cleaned prawns to the pan and stir to coat them with the coconut milk and spice mixture.
• Add fresh curry leaves to the pan for added flavor. Stir them into the mixture.
• Cook the prawns over medium heat until they become tender and turn pink. This should take approximately 5-7 minutes. Be careful not to overcook them, as prawns can become tough if cooked for too long.
• Once the prawns are tender and cooked through, remove the pan from the heat.
• Just before serving, drizzle 2 tablespoons of fresh coconut oil over the Kanthari Prawns. The coconut oil adds a wonderful aroma and flavor to the dish.
• Serve the Kanthari Prawns hot as a delicious appetizer or as a side dish with rice or bread.