Dussehra 2024: Six recipes for stress-free hosting this festive season

With ongoing celebrations across India, the festive season is still in full swing. Marked by spiritual rituals, and beloved traditions, this is also a period of family reunions and community gatherings.

While visiting friends and family is an inherent part of the joyous celebrations, hosting can end up being a bit overwhelming especially if you aim to please with a delicious spread. Fret not! Whether it is a tea-time meet up, or a casual gathering of friends, with a little bit of planning hosting can be a breeze. Imagine effortless entertaining with delicious, homemade dishes that impress your guests without hours of preparation. On Dussehra, chefs share simple yet flavourful recipes that will impress your guests and take the pressure off your hosting duties.

Sabudana chaat
For those who like to experiment, try this sabudana chaat if you like your snacks tangy. "Sabudana chaat is a delightful interplay of sweet, tangy, and spicy. The secret to a perfect sabudana chaat lies in the balance of flavours and textures. The sago should be cooked just right, and the chutneys should complement each other beautifully," says chef Rajesh Paramashivan, head pastry chef, Novotel Mumbai Juhu Beach.

Ingredients
Tapioca pearls 100 gm
Tapioca root 50 gm
Chopped onion50 gm
Chopped tomatoes 50 gm
Chopped coriander 50 gm
Chopped green chilli 15 gm
Lemon juice 1 lemon
Chat masala 1 tsp
Chopped green mango 1 tbsp
Kokum 100 gm
Puri 6 nos
Nylon sev 50 gm
Tapioca slices 100 gm
Chilli powder 1 tsp

Method
1. Wash and soak the tapioca pearls for 1/2 hour after which it would bloom.
2. Finely chop onion, tomatoes, chilies and coriander.
3. Mix the tapioca pearls with chopped items. Add chat masala, and lemon juice and allow to rest for 5 minutes.
4. Meanwhile prepare kokum extract, by boiling kokum and then allowing it to chill, strain and mix well.
5. Puncture the puris and stuff the tapioca mixture in it and top it with sev, and chopped coriander.
6. Fill the shot glasses with chilled kokum extract and top it with the stuffed puris.
7. Serve with sliced and deep-fried tapioca slices marinated with chili powder and salt and topped with finely chopped tomatoes, onions and coriander.

Babru
This Himachali kachori is sure to impress your guests. Crunchy, hot, and fairly easy to whip up, the regional specialty is a wholesome treat. "In Himachal, kachoris are like a warm hug during winter, especially when the festive season rolls around. Everyone from the little ones to the grandparents can't get enough of them! I've put my spin on this classic, and trust me, folks can't get enough of it," shares Upender Kumar, sous chef at The Orchid Hotel, Shimla.

Ingredients
Wheat flour 300 gm
Baking powder a pinch
Chana dal (soaked) 100 gm
Ginger paste 5 gm
Garlic 2 cloves
Green chilies 1
Fresh coriander leaves
Coriander powder 1/2 tsp
Cumin powder 1/2 tsp
Turmeric powder 2 pinches
Salt to taste
Refined oil for frying

Method
1. Knead the wheat flour with baking powder and warm water into a soft dough. Let it rest for 30 minutes.
2. Grind the soaked chana dal, ginger, garlic, green chilies, coriander leaves, coriander powder, cumin powder, turmeric, and salt into a coarse paste.
3. Divide the dough into 6 equal portions and flatten each ball slightly.
4. Stuff each dough ball with the prepared mixture, and then flatten it with a rolling pin to form small discs.
5. Heat refined oil in a pan and deep fry the stuffed dough until golden brown.

Paneer Tikka
We can all agree that nothing beats a creamy paneer tikka when it comes to appetisers. Chef Shatrughan Kumar from Dana Choga tells us about his twist on the classic, "Bringing together rich, creamy flavours with succulent paneer in a modern take on this classic dish, we've reimagined the tikka to highlight its versatility, blending delicate spices and traditional techniques."

Ingredients
Yoghurt 100 gm
Ginger paste 15 gm
Cashew paste 100 gm
Salt 5 gm
Black pepper 2 gm
Paneer 250 gm

Method
1. In a bowl, prepare the marinade by mixing yogurt, ginger paste, cashew paste, sendha namak and black pepper until well combined.
2. Add the paneer cubes to the marinade. Gently mix to coat everything evenly.
3. Cover and refrigerate for at least 1-2 hours.
4. Preheat your grill or oven to 200°C (400°F).
5. Soak wooden skewers in water for about 30 minutes if using them, to prevent burning
6. Thread the marinated paneer onto the skewers alternately.
7. Place the skewers on a grill, in a preheated oven, or on a tawa (griddle). Cook for about 15-20 minutes, turning occasionally, until they are golden and slightly charred.
8. Garnish with fresh coriander, and serve.

Chanar payesh
Indulging in food that makes one reminisce about fond memories is a festive staple. This traditional Bengali dessert can add a comforting sweet touch to your spread. "Chanar Payesh is one of those desserts that's simple to make but filled with heart. The creamy texture, subtle sweetness, and hint of rose water make it perfect for the festive season. The dessert can be prepared ahead of time and enjoyed chilled with family and friends," shares chef Anand from Deltin.

Ingredients
Whole milk 2 l
White vinegar 20 ml
Sugar 85 g
Salt ¼ tsp
Green cardamom 2
Rose water ¼ tsp
Pistachios (blanched and peeled) 10 gm
Dried rose petals (for garnishing)

Method
1. Soak pistachios in hot water for 5 minutes. Remove their outer covering to reveal bright green pistachios. Set aside.
2. Set 1 L milk to boil in a saucepan along with split cardamom pods, sugar and salt. Reduce it on low heat to 30 per cent of its original volume, about 30 to 40 minutes.
3. Meanwhile, in a second saucepan, heat another 1 L of milk. When it comes to a boil, turn off the heat and allow it to cool for 2 minutes. Add vinegar and cover for 10 minutes. When the milk has curdled, strain it over a fine-mesh strainer or a cheesecloth.
4. Once the milk in the first saucepan has properly thickened, and the chhana has been drained of all the excess whey, crumble the chhana into the thickened milk.
5. Add blanched pistachios and rose water. Cook until you see steam coming out (don't overcook the chhana at this stage or it will become dry and squeaky). Turn off the heat and transfer to a dish to cool.
6. Refrigerate for 6 hours, and serve chilled with a garnish of dried rose petals rehydrated in water.

No-bake chocolate coconut date balls
"Looking for a last-minute dessert recipe? These no-bake chocolate coconut date balls are made with simple, wholesome ingredients, and come together in minutes," poses Shubham Shirke, executive chef at The Pantry.

Ingredients
Pitted Medjool dates 8 no
Whole almonds (unsalted) 1 cup
Dark chocolate chips 2 tbsp
Oats 2 tbsp
Water (to help it stick) 2 tbsp
Unsweetened coconut (for rolling) or roll it in cocoa powder ½ cup

Method
1. Pour coconut onto a plate and set aside.
2. Place the rest of the ingredients (except coconut) into a food processor. Process about 30 seconds to 1 minute.
3. Wet your hands (do this each time before you form the balls - it will help everything stick) and then form the mixture into ball shapes. The recipe should yield about 10!
4. Roll balls in coconut mixture or cocoa powder.
5. Meanwhile, in a second saucepan, heat another 1 L of milk. When it comes to a boil, turn off the heat and allow it to cool for 2 minutes. Add vinegar and cover for 10 minutes. When the milk has curdled, strain it over a fine-mesh strainer or a cheesecloth.
6. Once the milk in the first saucepan has properly thickened, and the chhana has been drained of all the excess whey, crumble the chhana into the thickened milk.
7. Add blanched pistachios and rose water. Cook until you see steam coming out (don't overcook the chhana at this stage or it will become dry and squeaky). Turn off the heat and transfer to a dish to cool.
8. Refrigerate for 6 hours, and serve chilled with a garnish of dried rose petals rehydrated in water.

Chocolate gujiya
Extremely popular across Northern and Western India, gujiya is the go-to sweet during the festivals of Holi and Diwali. Manish Sharma, executive chef at Radisson Blu Palace Resort and Spa, Udaipur shares a decadent twist on the flaky pastry combining it with the rich and indulgent flavour of chocolate.

Ingredients

For the dough
All-purpose flour 2 cups
Salt 1/4 tsp
Baking powder 1/4 tsp
Ghee or oil 1/4 cup
Lukewarm water 1/4 cup
For the chocolate filling
Dark or milk chocolate chips 1 cup
Chopped nuts (almonds or pistachios) 1/2 cup
Dried coconut (optional) 1/4 cup
Honey or sugar 1 tbsp

Method
1. Prepare the dough by mixing flour, rock salt, baking powder, and ghee/oil. Gradually add water to form a smooth dough. Rest for 30 minutes.
2. Melt chocolate chips in a double boiler or microwave (30-second intervals). Mix with nuts, coconut (if using), and honey/sugar.
3. Roll out the dough by dividing it into small balls (about 10 to 12). Roll each into a thin circle.
4. Place 1 to 2 teaspoons of chocolate mixture in the centre. Fold and seal the dough into a half-moon shape. To avoid bursting, ensure the filling is not too hot when sealing.
5. Deep-fry gujiyas until golden. For a healthier option, bake gujiyas at 375°F (190°C) for 15-20 minutes. Dust with powdered sugar.