4 quick and easy recipes for this festive season by Chef Gaurav Chadha

It is time to enjoy the festive, fun-filled month of September by creating some quick and easy recipes at home! Indulge in the finger-licking recipes, specially curated for the festive season by Chef Gaurav Chadha, In-house Chef, Dr. Oetker India.

I. Sago Pudding 
Servings: 2
Level: Beginner
Preparation Time: 20 Minutes
Cooking Time:  10 Minutes

Ingredients

• 300 ml Full Cream Milk
• 100 gm Sago (Sabudana), soaked in cold water for 1 hour
• ½ tsp Cinnamon Powder 
• ¼ tsp Vanilla Essence
• 100 gm Sugar
• 50 g (3 tbsp) Dr. Oetker FunFoods Veg Mayonnaise Original
• 3 tsp Berry Compote
• ½ medium Apple, sliced
• 1 Mint Sprig

Directions

• Heat saucepan (low flame), add milk, sago, cinnamon powder and vanilla essence. Keep stirring until mixture starts to boil.
• Add sugar and mayonnaise to above mixture. Stir and cook until mixture thickens. Keep it aside to cool.
• Add berry compote at bottom of glass or serving bowl, pour over the pudding, garnish it with apple, mint and serve.

Tip: Instead of berry compote, you can also use fruit jam.


II. Nacho and Corn Chaat
Servings: 2
Level: Beginner
Preparation time: 15 Minutes

Ingredients

• 1 small Onion, chopped
• 2-3 Green Chilly, chopped
• 1 medium Tomato, chopped
• 3-4 Coriander Leaves, chopped
• 60 g (4 tbsp) Dr. Oetker FunFoods Veg Mayonnaise Original
• 1 tbsp Tomato Ketchup
• 1 tsp Chaat Masala Powder
• ½ tsp Red Chilli Powder
• Black Salt
• 100 g Nachos, Jalapeno flavour
• 60 g Sweet Corn Kernels, warm
• 1 tbsp Sev

Directions

• In a bowl, add onion, green chilies, tomato, coriander, mayonnaise, ketchup, chaat masala, red chili powder and black salt. Mix well
• For Assembling: Place nachos around the plate, add above mixture in the middle, sprinkle corn. Garnish with sev and serve.

III. Peanut Butter Kachori
Servings: 4
Level: Intermediate
Preparation Time: 20 Minutes
Cooking Time: 30 Minutes

Ingredients

• 1 tbsp Desiccated Coconut Powder 
• 50 g (3 tbsp) Dr. Oetker FunFoods Peanut Butter Crunchy
• 2 tbsp Almonds, chopped
• 2 tbsp Cashewnut, chopped
• 250 g Refined Flour
• 30 g (2 tbsp) Sugar
• 50 g (3tbsp) Clarified Butter
• 100 ml Water
• 500 ml Vegetable Oil

Directions

• For stuffing-In a bowl mix coconut, peanut Butter, almonds and cashews.   
• In another bowl, mix flour, sugar, ghee & water. Knead until dough is smooth. Divide dough into 15 equal balls.
• Roll each ball into 6inch dia. round chapatti. Place 1tbsp of stuffing in centre, pull the edges of the dough to wrap the filling & give shape of kachori.  
• Heat oil (low flame) in kadhai, fry kachori until golden brown in color. Serve.  

IV. Potato and Mayonnaise Chaat
Servings: 2
Level: Beginner
Preparation time: 15 Minutes
Cooking Time:  10 Minutes

Ingredients

• 200 g Baby Potato, boiled (use with skin potato)
• 1 tbsp Mix Dry Italian Herbs (Oregano, Basil, Thyme and Parsley)
• 2 tsp Red Chilli Powder
• 2 Garlic Cloves, chopped
• Salt 
• Black Pepper Powder
• 60 g (4 tbsp) Dr. Oetker FunFoods Veg Mayonnaise Garlic
• 2 tbsp Refined Flour
• 2 tbsp Corn Flour
• 50 ml Water
• 100 ml Vegetable Oil
• 2-3 no Spring Onion, chopped

Directions

• Gently press the potatoes, using your hands and keep them aside.
• For Cajun Spice Mix: In a bowl, add mix Italian herbs, red chilli powder, garlic, salt, and black pepper. Mix well.
• In another bowl, add 1 tbsp mayonnaise, refined flour, corn flour, water and Cajun spice. Mix well until smooth mixture is formed. Add potatoes and gently mix.
• Heat oil in a kadhai (medium flame) and deep fry above potatoes for 5 minutes or until crisp.
• In a bowl, add spring onion, remaining mayonnaise and fried potatoes. Gently mix well and serve hot.