Vegetarian greetings of the season | Recipes | Chef Sanjeev Kapoor

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Vegetarian greetings of the season

So here we are, at that time of the year. A time of fasts, festivals and of course, vegetarian feasts! And here we are, as usual, to help you with lining up festive delicacies, with a twist, of course!

Dakshin delights

South Indian food is a universal favourite, I mean who doesn’t like fluffy idlis and crisp dosas with piping hot sambhar and delicious coconut chutney? This time try making Kanchipuram idlis which are a mildly spiced and get a beautiful hue from a pinch of turmeric, matches the festive colours perfectly!

Tandoor tantalisers!

Festival or not, tandoori food is always a hit. From spicy Tandoori Aloo Boats to wonderfully fragrant Saunfia Paneer Tikka – cooking in a tandoor offers you plenty of fancy options. You can also make delicious breads like an Amritsari Aloo Kulcha or a Bakharkhani and of course succulent kebabs. A gas oven tandoor from Wonderchef will make making all of these much simpler.


Healthy chaats

Green chana, boiled corn and fruit chaats are chatpata, healthy, light and also a breeze to make. Pieces of roasted khichia masala papad and biscuit corn sev puris are great party food and a welcome change from other high calorie chaats. A must try is bhakarwadi chaat, made with readymade crisp bhakarwadi and tantalizing chutneys.

Yummy vrat variety

Festivals also bring along fasts, but food for fasts need not be boring. Have fun with traditional fasting ingredients like sago, sweet potatoes and amaranth. Try sabudana laddoos, sago potato rolls and sweet potato kheer. Puris made with kootu ka atta or buckwheat flour with boiled potatoes, green chillies and black salt are robust and delicious. Omit the potatoes in this recipe and make a thin batter with the flour for some yummilicious gluten free buckwheat pancakes!

Maharashtrian maza

During the Ganpati festival in Maharashtra the sweet tooth gets a soul satisfying experience with coconut filled modaks - both steamed and fried. Sweet soft stuffed chana dal pancakes called puran poli, best enjoyed with a dunking in hot ghee is slightly high in calories yet a nutritious addition to the dessert menu.

Misthi and mauj

The popularity of Bengali mishti is universal. Right from soft juicy rossogullas, chumchums, rasmalais and payesh made from chenna to classic sweetened yogurt mishti doi and its several flavoured variants – the options are never ending. Take your pick!
From more recipes and trivia around the colourful festivals that India celebrates browse through 

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.