Add some sparkle to your table with these Deepavali treats with a twist
10/12/2018 1:16:03 AM
|written By : Staff Reporter|
The party season for the Indian community officially begins with Deepavali and Singapore celebrates it in a big way. While Little India gets decked up for it with its annual light up on Serangoon Road, families too spare no expenses in going all out to bring in the cheer. It is no longer about serving traditional ladoos and burfis or samosas and chaats, Diwali sweets have also gone international. So don't raise your eyebrows – for here comes avocado chocolate fudge, Shrikhand profitroles, butter chicken voul au vents and more! Get your recipes here!.
Avocado Chocolate Fudge
1/4 cup pureed avocado
1/4 cup avocado or extra virgin olive oil
1 cup flour
1/2 cup unsweetened cocoa pdr
3/4 cup cane sugar
1 tsp baking soda
1/2 tsp salt
3/4 cup water
1-2 tsp coffee
1 1/2 cups nuts or chocolate chips
1. Preheat the oven to 180° C. Grease an 8-inch square pan with cooking spray.
2. In a large mixing bowl, whisk together the pureed avocado and olive oil until smooth. Add in the flour, cocoa powder, coffee, sugar, baking soda, salt, and water. Stir until smooth. Fold in 1 cup of the nuts or chocolate chips.
3. Pour into the prepared pan and spread the batter evenly throughout the pan. Sprinkle with an additional 1/2 cup of nuts and dark chocolate chips on top. Bake for 15-20 minutes, or until a toothpick inserted into the centre comes out mostly clean.
4. Remove and let the brownies sit out for at least 20 minutes before serving. Cut and serve.
Motichoor Rabri Parfait
6 Motichoor ke ladoo
1 litre full cream milk
1 tsp cardamom pdr
2 tbsp sugar
Almond and pistachio slivers for garnishing
1. Heat full cream milk in a heavy bottom pan.
2. When the milk comes to a rolling boil, simmer the heat and let it cook on low heat till it is reduced to half.
3. Add cardamom powder and sugar and cook again till the milk is thickened and has reduced to almost 1/4th of the original quantity.
4. Remove the rabdi from heat and let it cool completely.
5. Create layers by alternating ladoo and rabri. Garnish with almond and pistachio slivers.
6. Chill in refrigerator for 6-8 hours before serving.
Canape Katori Chaat
1 1/2 cup boiled chickpeas
1 large onion; finely chopped
3 green chillies
3/4 tbsp cumin seeds
1 dash salt
2 tbsp vegetable oil
2 pinches asafoetida
4 canape cups
3/4 cup mashed potato
1 large tomato; finely chopped
1 1/2 tbsp chopped coriander leaves
2 tsp chaat masala
1/3 tbsp lemon juice
1 tsp red chilli pdr
3/4 cup tamarind chutney
3/4 cup mint-coriander chutney
100 gm thin sev
1 cup yoghurt
1. In a pan, heat some oil, add cumin seeds. Let it splutter then add asafoetida and chickpeas. Mix well
2. Now add salt, chaat masala, red chilli powder and lemon juice to the mashed potatoes. Mix well.
3. To assemble: put a little of the chickpea mixture and potato mixture in each canapé. Now add onion, tomato and green chillies followed by both the chutneys and yoghurt. Top with thin sev.