Diwali Recipes at Novotel Imagica Khopoli

Orange segments and beet lasagne with goat cheese

Ingredients:-

· Orange 80 gm

· Beetroot 50 gm

· Asparagus 50 gm

· Goat cheese 40 gm

· Dill leaves 2 gm

· Cream 80 ml

· Lemon juice 5 ml

· Salt to taste

Procedure:-

• Take out orange segments from orange, peel the beetroot and cut it into like lasagne sheets,

• Blanch the asparagus and keep a side, make a thick dressing of cream and lemon.

• Make quenelles of the goat cheese. Arrange in a platter and garnish it with fresh dill leaves.

Nadru Shammi Kebab

Ingredients:-

· Lotus stem 300 gm

· Bengal gram 70 gm

· Chaat Masala 4 gm

· Fresh coriander 4 gm

· Garam Masala 10 gm

· Green chilli chopped 2 gm

· Onion chopped 80 gm

· Red chilli powder 3 gm

· Roasted chana dal powder 50 gm

· Salt to taste

· Oil (for frying) 300 ml

Procedure:-

• Take lotus stem, wash it thoroughly, boiled it with Bengal gram till it gets tender and dry.

• Now grind the mixture to a thick paste and add other ingredients, divide the mixture into lemon size balls and shape them.

• Panseared those in medium heat till get golden brown colour.

• Serve hot with mint chutney, pineapple chutney and yoghurt chutney.

Dum ke Bharwan Parwal with sangri Pulao

Ingredients:-

· Basmati rice 100 gm

· Sangri 50 gm

· cloves 1 gm

· cinnamon 1 stick

· bay leaf 1 no

· black cardamom 2 no

· black cumin 2 gm

· onion chopped 60 gm

· ginger paste 15 gm

· red chilli powder 2 gm

· Coriander Powder 5 gm

· Turmeric powder 3 gm

· Cumin powder 5 gm

· Saunf Powder 3 gm

· Parwal 100 gm

· salt to taste

· cashew nut fried 100 gm

· paneer 50 gm

· Raisin 30 gm

· fresh coriander 4 gm

· onion sliced fried 100 gm

· ginger julienned 3 gm

· oil 100 ml

Procedure:-

For Sangri Pulao:-

• Clean, wash and soak the rice for 30 minutes. Boiled the sangri and keep a side.

• Now heat oil, add cloves, cinnamon stick, bay leaf, and black cardamom and black cumin seeds and let it crackles.

• Add onion and saute it, now put ginger paste and red chilli powder, now add Sangri, Cook for 2-3 minutes.

• Stir in water along with drained rice, bring to boil, reduce heat and cook till rice is done.

• Remove the lid, garnish it with fresh coriander, fried cashew and fried onion sliced. Serve hot with dum ke Bharwan Parwal.

For Bharwan Parwal:-

· Wash the Parwal and cut the tips and scoop out the marrow.

· Heat oil in a pan, add desiccated coconut, red chilli powder, turmeric powder, coriander powder, cumin powder, saunf powder and mashed paneer, cook for three- four minutes.

· Now fill this mixture in Parwal cavity. And keep a side.

· Heat oil in a thick bottom pan, add filled Parwal and cover it and give dum in very low heat until get tender.

· Make very fine gravy of brown onion, cashew and tomatoes. Serve hot with sangri Pulao.

Gulab Jamun Berrymisu cake

Ingredients:-

· Mascarpone cheese 200 gm

· Whipped cream 200 gm

· Egg yolks 5 no

· Castor sugar 50 gm

· Kahlua 20 ml

· Gulab jamun 5 No

· Gelatin 10 gm

· Water 30 ml

Procedure:-

1. First of all Make sabayon of castor sugar and egg yolks by double boiling method,

2. Now mix mascarpone and whipped cream. Add this mixture to sabayon. Add Kahlua liqiour and gelatin, light mix all the mixture by cut and fold method.

3. Arrange slice of Gulab jamun in a frame, and then pour the mixture which we have made. Set it in chiller.

4. After 20 minutes, portion it and garnish with fresh berries, sliced of Gulab jamun and fresh fruits.

Avinash Kumar is the Executive Chef at Novotel Imagica Khopoli. Bringing over 15 years of adept culinary experience, Chef Avinash will be responsible for curating and presenting innovative dishes with a distinctive twist. He will be responsible for spearheading operations and culinary teams of all the outlets at the property offering exquisite and modern gastronomy to guests.

Avinash’s area of gastronomic expertise predominantly lies in Western cuisine, with proficiency in Seafood and Nouville Western cuisines, as well. He firmly believes in curating an epicurean experience for his guests by constantly experimenting with varied ingredients.

Having studied in IHM Mumbai, Avinash, a food and beverage enthusiast, has worked with some of the renowned hotels including The Lalit, New Delhi, The Lalit Golf & Spa Resort, Goa, The Holiday Inn Resort, Goa, Vivanta by Taj Holiday Village, The Taj Exotica, Goa and more.

Avinash’s skill set includes menu planning and engineering, budgeting and resourcing, vendor management, food safety and hygiene, forecasting, cost control and quality control. His impeccable attention to detail and hardworking nature has led to his achievements in the hospitality field. He enjoys experimenting and improvising with varied flavours and cooking styles to suit the modern day palate.

In his spare time, Chef Avinash takes ardent interest in shopping, photography to unwind and rejuvenate. He also takes a keen interest in travelling. He believes that learning a cuisine is never complete without knowing the people and culture of a particular place and creating dishes according to different tastes and preferences.