You wish to host a party with some innovative dishes, something never done before. Here’s a tantalising array of party recipes that go beyond the ordinary. While the all-time winter favourite, sarson ka saag, comes with a twist in the form of a tikki, there is an exquisite preparation of grilled prawn and avocado éclair. How about Shikampuri Kebab with much loved sweet potato and ‘Smoked Baida Roti Bites’ as ideal snack with drinks?
Try these easy-to-make delicious recipes, courtesy top chefs and add some zing to your party.
Beetroot and Sweet Potato Shikampuri Kebab, Saffron Paratha with Pistachio Chutney
By Vinamr Manocha, Jr. Sous Chef at Vivanta Goa Panaji
Beetroot shikampuri:
| Ingredient | Quantity |
| Beetroot (Washed and grated) | 1 |
| Sweet potato (Peeled and boiled) | 500 gm |
| Chickpeas (Boiled) | 150 gm |
| Cashew (Boiled) | 100 gm |
| Green chilli (Chopped and deseeded) | 1 |
| Garlic (Chopped) | 1 tsp |
| Ginger (Grated) | 1/3 tsp |
| Onion (Fine chopped) | 1 small |
| Roasted Chana powder | 2 tbsp |
| Paneer (Grated) | 100 gm |
| Deggi Chilli powder | 1 tsp |
| Roast Cumin powder | 1/2 tsp |
| Turmeric powder | 1/3 tsp |
| Garam Masala | 1/2 tsp |
| Asafoetida | 1 pinch |
| Salt | To taste |
| Ghee | To cook |
- In a blender jar, add beetroot, sweet potato, chickpeas, cashew, green chilli, garlic, ginger, onion. Blend till smooth.
- In a separate bowl mix in the remaining ingredients and the blended sweet potato and beetroot mix. Combine together till a smooth mix forms.
- Form into tikkis of your desired size and cook on a heated tawa brushed with ghee.
- Tip: rub a little oil on your hands so it becomes easy to handle the beetroot mix.
- Cook well on both sides and serve hot.
| Ingredient | Quantity |
| Refined flour | 500 gm |
| Milk | 250 ml |
| Saffron (Bloomed in 50 ml warm milk) | 1 pinch |
| Cardamom powder | 1/4 tsp |
| Salt | To taste |
| Ghee | 1/2tbsp + enough to cook the paratha |
- In a bowl mix together all the ingredients till a smooth dough forms. Let it rest for 1 hour.
- Divide into small balls of 50gm and roll out into a thin paratha.
- Cook the paratha on a preheated tawa and brush with ghee on both sides while cooking.
| Ingredients | Quantity |
| Pistachio (Roasted) | 100 gm |
| Fresh coriander | 100 gm |
| Mint leaves | 50 gm |
| Green chilli (Slit) | 1 |
| Greek yoghurt | 3 tbsp |
| Salt | To taste |
| Chaat masala | To taste |
| Lemon juice | 1 tsp |
| Roast cumin powder | 1/4 tsp |
- In a blender jar mix together all the ingredients and blend together till a smooth chutney forms. Serve chilled with hot kebabs.
- Tip: if you have trouble forming a smooth mix you can add some cold water and oil to help blend everything together.
Smoked Baida Roti Bites
By Chef Ruffy Shaikh, Senior Sous Chef, ITC Grand Central Mumbai
| Ingredients | Quantity |
| Chicken keema (Minced chicken) | 1 cup |
| Onion (Finely-chopped) | ½ cup |
| Ginger-garlic paste | 1 tbsp |
| Green chilies (Finely chopped) | 2 |
| Fresh coriander leaves (Chopped) | 2 tbsp |
| Garam masala powder | ½ tsp |
| Turmeric powder | ¼ tsp |
| Red chili powder | ½ tsp |
| Egg | 1 (for coating) |
| Whole wheat rotis | 4 |
| Butter | 2 tbsp |
| Salt | To taste |
| Charcoal (For smoking) | 1 small piece |
| Oil | For frying |
- Heat a pan with a little oil. Sauté onions until translucent, then add ginger-garlic paste and cook for a minute. Add minced chicken, turmeric powder, red chili powder, garam masala, and salt. Cook until the chicken is fully done and slightly dry.
- Stir in chopped coriander and green chilies.Keep aside.
- Put the cooked keema mixture in a bowl. Add a small piece of lit charcoal to a steel bowl in the center, drizzle butter over the charcoal, and immediately cover with a lid for 2-3 minutes to infuse a smoky flavor.
- Cut the rotis into quarters. Place a spoonful of the keema mixture on one side of each quarter and fold it over to form a triangle. Seal the edges with a little water.
- Dip each triangle in beaten egg and shallow fry in oil until golden and crisp.
- Tip: Serve hot with mint-yogurt dip or spicy garlic chutney.
Grilled Prawn and Avocado Éclair
By Chef Rollin Lasrado, Executive Chef – WEST Smoke House Deli, Mumbai
For Éclair
| Ingredients | Quantity |
| Water | 120 ml |
| Butter | 56 gm |
| Refined flour | 73 gm |
| Eggs | 2 |
| Sugar | 6 gm |
| Vanilla Essence | ¼ tsp |
| Ingredients | Quantity |
| Fresh prawns (Deshelled, deveined, diced, chilled) | 200 gm |
| Avocado (Halved, deseeded, diced in cubes, around 1 cm) | 2 |
| Cream Cheese | 80 gm |
| Onion (Chopped fine) | 30 gm |
| Boiled eggs (Peeled and diced) | 3 |
| Chives (Washed, dried and chopped fine) | 10 gm |
| Garlic (Peeled and finely minced) | 3 pods |
| Olive oil | 30 ml |
| Chili flakes or fresh chopped chilies | 5 gm |
| Fresh coriander leaves (Finely chopped) | 30 gm |
| Salt, pepper | To taste |
Method
For éclair
- Preheat the oven to 180°C. Line a baking tray with a silicone mat and set aside.
- In a medium-sized pot, combine the water, sugar, and butter over a slow-medium flame. Bring to a gentle boil, stirring until the butter melts. Reduce the heat to low, then add the flour. Stir vigorously until the mixture forms a tight ball and pulls away from the sides of the pot. Remove from heat, allowing some steam to escape and let it cool slightly. Stir in the vanilla essence.
- While the dough is still warm, add the eggs one at a time, stirring continuously until fully incorporated. Scoop the mixture into a piping bag fitted with your preferred nozzle. Pipe the dough into logs, approximately 3.5” long and 1” thick.
- Bake in the preheated oven for 30 minutes. Be sure not to open the oven door, as this will prevent the éclairs from rising. Once done, turn off the oven and let the éclairs sit inside for an additional 10 minutes to dry further. Remove from the oven and place on a wire rack to cool. The éclairs are ready when they produce a hollow sound when tapped on the bottom.
- Heat oil in a frying pan and sauté the garlic and chili flakes. Add the prawns and cook until they turn pink and are fully cooked through. Season to taste, then stir in half of the coriander leaves. Remove from the pan and transfer the prawns to a plate to cool.
- In a bowl, gently whisk the cream cheese until smooth. Fold in the avocado, boiled eggs, chopped onions, chives, and the sautéed prawns. Adjust the seasoning according to your preference. Keep chilled until ready to use.
- Carefully slice the éclairs lengthwise in half and gently heat them in the oven to recrisp them.
- Spoon or pipe the prawn & avocado mixture into the halves of each éclair.
- Tip: Garnish with fresh herbs, pickled chili slices, sliced baby red radishes, and microgreens of your choice.
Sarson Saag Tikki
By Chef Sushil Multani, Culinary Director - Food Square, Mumbai
Ingredients
| Ingredients | Quantity |
| Sarson (Mustard greens) (Finely chopped) | 200 gm |
| Spinach (Palak) (Finely chopped) | 100 gm |
| Boiled potatoes | 120 gm |
| Ginger (Finely grated) | 10 gm |
| Garlic (Finely minced) | 15 gm |
| Green chili (Finely chopped) | 5 gm |
| Cumin seeds | 5 gm |
| Red chili powder | 3 gm |
| Turmeric powder | 2 gm |
| Garam masala | 5 gm |
| Salt | To taste |
| Rice flour (For binding) | 30 gm |
| Chickpea flour | 20 gm |
| Oil | For shallow frying |
Prepare the Sarson Saag:
- Wash and chop the mustard greens and spinach finely.
- Heat a pan with a little oil. Add cumin seeds, ginger, garlic, and chopped green chilies.
- Once fragrant, add the chopped mustard greens and spinach. Cook on medium heat until they wilt and release moisture.
- Stir occasionally, allowing all the water to evaporate, and cook until the greens are soft and well-cooked (around 8-10 minutes).
- Add red chili powder, turmeric powder, and salt. Mix well and cook for another 2-3 minutes. Set aside to cool.
- In a large mixing bowl, combine the mashed potatoes with the cooled saag mixture.
- Add chickpea flour (if using), corn flour, garam masala, and any additional seasoning (like more salt or chili).
- Mix everything well. If the mixture feels too soft or sticky, you can add a little more corn flour or chickpea flour to make it easier to shape into patties.
Fry the tikkis:
- Heat oil in a pan or skillet over medium heat.
- Once hot, carefully place the tikkis in the pan, ensuring they aren’t overcrowded.
- Shallow fry them until golden and crisp on both sides, about 3-4 minutes per side.
- Remove from the pan and place them on a paper towel to absorb excess oil.
- Serve the crispy Sarson Saag Tikkis hot with a dollop of makhan (butter) or some green chutney, and a side of pickles or yogurt.
- You can serve these on small maki roti for ease of eating.
- For extra crunch, you can roll the tikkis in breadcrumbs before frying.
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