Festivity fiesta

With festivals galore in the coming days, here are our picks of must-make home recipes

Mattar khasta roll Ingredients

Mattar stuffing 1 cup boiled matter cup grated coconut tsp red chilli powder tsp turmeric powder tsp coriander powder tsp amchur powder tsp green chili-ginger paste tsp jeera 2 tsp ghee Salt as required

For the Roll dough 1 cup maida 1 tbsp ghee cup warm water tsp baking powder tsp salt Oil for frying

Method Mix all ingredients for the dough. Sieve and knead into a tight dough. Cover with a damp cloth and set aside. For the stuffing: Heat ghee in a pan. Add jeera and let it crackle. Add green-chilli ginger paste and sauté. Then add boiled peas with all the spice powders and salt. Mix for few minutes and mash the peas. Then add grated coconut and mix. After two minutes take it off the heat, and cool. Then make five to six balls out of the dough and roll them into small roties. Add the stuffing in the centre and brush the edges with water. Then roll it out, vertically and seal the edges. Heat oil for frying. On a medium flame, fry these rolls until they are golden brown. Serve hot with green chutney and imli chutney.

Mirchi vada Ingredient Green chillies eight to nine (large) Oil for deep frying For batter Gram flour (besan) 1 cup Turmeric powder 2 pinches Salt to taste Water as required For filling Potatoes 3 large ones Red chilli powder 1 tsp Coriander leaves (chopped) fine 1/2 Salt to taste

Method Slit green chillies, remove seeds and keep aside. Boil potatoes with salt. Peel and mash well. Add chilly powder and coriander leaves. Mix well. Make a thick batter with the flour, turmeric powder and salt. Fill chillies with potato mix. Dip filled peppers in the batter till they are completely covered. Fry in preheated oil till golden brown. Serve hot with sweet Imli (tamarind) chutney.

Apple jalebi Ingredients 1 apple Sugar 300 gm Kesar 1 gm Water 250 ml Milk 250 ml Curd 100 gm Maida 200 gm Ghee 500 gm

Method Mix maida and curd one day in advance for a batter Melt sugar with water to make a syrup out of it, add milk to the solution to remove the blackness of the syrup. Cut apple slices and keep aside. Take a kadhai and heat ghee, dip apple slices in the batter and fry it in the kadhai. Once fried, soak it in the sugar syrup and take out and serve.

Recipes courtesy Maharaj Jodharam Choudhary, corporate chef, Khandani Rajdhani