Festive Recipes from Dr. Oetker FunFoods Creative Kitchen

The month of August is packed with multiple festivals, and just as many long weekends. Why not utilize all that free time to whip up some exceptional recipes? Celebrate the festivals with special recipes curated by Chef Gaurav Chadha, In-house Chef, Dr. Oetker India Pvt. Ltd. Have a good time with recipes made of these yummilicious products that Dr. Oetker has to offer this festive season!

Chocolate and Paneer Burfi            

Servings: 4

Level: Beginner

Preparation Time: 5 Minutes

Cooking Time: 5-6 Minutes

Ingredients:

50 g Cashewnuts, crushed

100 g Paneer, grated

50 ml Full Cream Milk

200 ml Condensed Milk

¼ tsp Cardamom Powder

1 tsp Desi Ghee

3-4 nos. Almonds, chopped

60 g (4 tbsp) Dr. Oetker FunFoods Chocolate Spread Fudge

Directions:

1.  In a thick bottom pan (slow flame), add cashewnuts, paneer, milk, condensed milk and chocolate fudge. Stir and cook for 5-6 minutes or until mixture begins to thick and leaves the side of the pan.

2.  Grease the tray with ghee and spread the burfi mixture evenly. Sprinkle almonds on top of burfi and gently press with hands.

3.    Keep this burfi tray in fridge for 2 hours to set. Once cooled slice burfi into small squares and serve.

Oats and Peanut Ladoo          

                                                     

Servings: 4

Level: Beginner

Preparation Time: 5 Minutes

Cooking Time: 15 Minutes

Ingredients:

100 g Oats

50 g Cashewnuts, chopped

50 g Almonds, crushed

50 g Jaggery Powder

75 g (5 tbsp) Dr. Oetker FunFoods Peanut Butter Crunchy

50 ml Water

1 tsp Desiccated Coconut Powder

2 tbsp Desi Ghee

Directions:

1.       Heat non-stick pan (slow flame) and dry roast oats for 2-3 minutes. In a blender jar add oats and grind it coarsely. Keep it aside.

2.       In a non-stick pan (medium flame), add cashewnuts, almonds, jaggery powder, peanut butter and water. Stir and cook for 2-3 minutes or till jaggery melts off.

3.     Add oats, coconut powder and 1 tbsp ghee to above mixture. Stir well and switch off the flame.

4.       Apply remaining ghee in your palms and make small ladoo using above mix. Serve

Note: While making Ladoo make sure that mixture is warm, if the mixture cools, it will be difficult to roll it up.

Kesar and Paneer Burfi            

                                           

Servings: 4

Level: Beginner

Preparation Time: 5 Minutes

Cooking Time: 5-6 Minutes

Ingredients:

50 g Cashewnuts, crushed

100 g Paneer, grated

50 ml Full Cream Milk

200 ml Condensed Milk

1 tsp Desi Ghee

3-4 nos. Almonds, chopped

60 g (4 tbsp) Dr. Oetker FunFoods Milk Shake Mix Kesar Pista

Directions:

1.     In a thick bottom pan (slow flame), add cashewnuts, paneer, milk, condensed milk and kesar pista milk shake mix. Stir and cook for 5-6 minutes or until mixture begins to thick and leaves the side of the pan.

2.      Grease the tray with ghee and spread the burfi mixture evenly. Sprinkle almonds on top of burfi and gently press with hands.

3.       Keep this burfi tray in fridge for 2 hours to set. Once cooled slice burfi into small squares and serve.

  

Tri-Colour Sandwich Bread Pakora 

Servings: 2

Level: Intermediate

Preparation Time: 15 Minutes

Cooking Time: 5 Minutes

Ingredients:

3 slices White Bread

60 g (3 tbsp) Gram Flour

1 tsp Red Chilli Powder

½ tsp Turmeric Powder

Salt

50 ml Water

100 ml Vegetable Oil
½ tsp Caraway Seeds

30 g (2 tbsp) Dr. Oetker FunFoods Veg Mayonnaise Tandoori

30 g (2 tbsp) Dr. Oetker FunFoods Veg Mayonnaise Mint

30 g (2 tbsp) Dr. Oetker FunFoods Veg Mayonnaise Original

Directions:

1.       On a bread slice spread 2 tbsp Tandoori mayonnaise and club it with another bread slice.

2.       Spread Mint mayonnaise on top of second layer of bread slice and club with another bread slice. Keep it aside

3.       For Bread pakora batter- In a bowl add Veg mayonnaise, caraway seeds, gram flour, chilli powder, turmeric powder, salt and water. Mix well forming a thick batter

4.       Apply batter on above sandwich from all sides.

5.       Heat oil in a kadhai and deep fry bread pakora until it is cooked and crispy from all sides. Cut sandwich into 2 pieces and serve hot.

  

Gulab Kheer                    

Servings: 4Level: Beginner

Preparation Time: 5 Minutes

Cooking Time:  25 Minutes

Ingredients:

1 Litre, Full Cream Milk

100 g Rice, washed and soaked for 30 minutes

100 g Sugar

1 tsp Green Cardamon Powder

8-10 nos. Cashewnuts, chopped
5 nos. Almonds, chopped

60 g (4 tbsp) Dr. Oetker FunFoods Milk Shake Mix Rose

Directions:

1         Bring milk to boil in a large saucepan.

2        Add rice, sugar, cardamom powder, cashewnuts and rose milk shake mix. Simmer over low heat until the mixture thickens and the rice is cooked completely.

3      Pour the mixture into serving bowls. Refrigerate it for 2 hours, garnish it with almonds and serve.

Disclaimer: The recipes are sourced from http://www.oetker.in

Monsoon Special Snack-Time Recipes from Dr. Oetker FunFoods Creative Kitchen

Monsoons for some reasons have its own special space in India. It is the time of the year when people love to experiment with snacking recipes for their families and friends. Bhajiyas and pakodas paired with masala chai have been the all-time favorite. This rainy season, Chef Gaurav Chadha, In-house Chef, Dr. Oetker India Pvt. Ltd. has crafted some innovative recipes to help you create delectable restaurant style snacking recipes at home.

Tex-Mex Calzone

4 Servings

Level: Average

Preparation Time: 10 Minutes

Cooking Time: 90 Minutes

Ingredients:

For the Dough:

350 g Maida (White Flour)

5 g Dried Yeast (1tsp.)

5 g Salt (1tsp.)

2 1/2 g Sugar (1/2tsp.)

150 ml Water

15 ml Olive Oil

For the Tex-Mex Filling:

70 g Onions (1 small, chopped) 

70 g Tomatoes (1 small, chopped)

70 g Red Bell Peppers (1 small, chopped)

70 g Yellow Bell Peppers (1 small, chopped)

70 g Green Bell Peppers (1 small,chopped)

10 g Green Chillies (2-3, chopped)

60 g Dr. Oetker FunFoods Salsa (4tbsp.)

60 g Mozarella Cheese (grated)

15 ml Vegetable Oil (1tbsp.)

Preheat oven to 180°C.

• Saute onions, tomatoes and capsicums in oil for 3-4 minutes or until vegetables are crisp and soft from inside. 
• In a bowl sift maida, add yeast, salt, sugar and water. Knead with hands to make dough. 
• Place the dough on the working surface then briefly knead it while gradually adding oil until soft dough is formed. 
• Cover the dough with a thin kitchen cloth and leave for 45 minutes or until it doubles in size.
• Remove from heat and add in a bowl. Stir in salsa and green chillies. 
• Make four balls of equal size from the dough and roll out in approx. 8inch dia. spread to make the calzone crust. 
• Spread the filling in the center and sprinkle cheese on the filling. Fold top of the calzone crust into a half moon shape and seal the edges by crimping them with a fork. 
• Place the calzones on a baking sheet and bake for 20 minutes or until base of the calzone is slightly brown in colour. Serve hot.

Macaroni with Creamy Corn and Nachos 

2 Servings 

Level: Beginner 

Preparation Time: 10 Minutes 

Cooking Time: 15 Minutes 

Ingredients: 

1 tbsp Olive Oil 

3 Garlic Cloves (Chopped) 

1 Onion (small. Chopped) 

50 g Corns Salt 

1 tsp Black Pepper Powder 

100 ml Hot Pasta Stock 

60 g Dr. Oetker FunFoods Mayonnaise Veg 

(4 Tbsp) 120 g Macaroni (Boiled) 

20 - 25 g Nachos 

(8-10 pcs., Jalapeno flavour) 

50 g Cheese (Processed, grated) 

• Heat oil in a nonstick pan (low flame) add garlic, onion and cook for 30 seconds or until onion, gets caramelize. Add corn and sauté for 1 minute. Season it with salt and pepper. 
• Add pasta stock to above vegetables and stir. Take the pan away from flame, add mayonnaise and stir well. Bring it back to flame and let it simmer for 1 minute or until sauce thickens. 
• Add pasta to above sauce and toss well. 
• For Assembling- Place nachos around the plate, add above pasta in the middle and sprinkle cheese on top. Serve. 

Savoury Pancakes

Servings: 2

Level: Beginner

Preparation time: 10 Minutes

Cooking Time: 10 Minutes

Ingredients:

1 medium Carrot, grated

1 medium Onion, sliced

4-5 Coriander Leaves, chopped

100 g Rice, boiled

1 medium Potato, boiled and grated

2 tbsp Refined Flour

1 tsp Red Chilli Powder

50 g (3 tbsp) Dr. Oetker FunFoods Veg Mayonnaise Original

Salt

Black Pepper Powder

30 ml Water

2 tsp Refined Vegetable Oil

Chopped spring onion for plating

• In a bowl add carrot, onion, coriander leaves, rice, potato, refined flour, red chilli powder, mayonnaise, salt, black pepper powder and water. Mix well until smooth mixture is formed.
• Heat oil in a non-stick pan (medium flame). Spread 2 tbsp of above mixture and cook from both sides till golden brown. Repeat with remaining batter and serve hot.

So if you're also a fan of delicious Dr.Oetker products, indulge in yummilicious snacks this rainy season.

Disclaimer: The recipes are sourced from http://www.oetker.in

Makai Palak Patties Recipe

Makai Palak Patties

Ingredients 

1 bowl boiled spinach,1/2 cups sweet corns (crushed), 1 tbsp finely chopped onion, 5-6 slices bread crumbs, ½ cup besan, 1 tsp ginger garic paste,1 pinch black pepper, 1 pinch turmeric powder, 1 tsp red chilli powder, Chaat Masala, Salt according to taste, ½ semolina (Sooji), Oil for frying

Method

Mix the besan, bread crumbs, crushed sweet corns, spinach, onion and all spices in a bowl and knead into dough. Take the dough and make balls out of it. Roll the tikkis on the semolina and coat them evenly from all the sides. Press them between your plams to flatten them as patties. Take oil in a deep bottom pan and heat it up. Deep fry the patties till they turn golden brown in colour from all the sides. Serve the goodness of palak n makai with sauce or green chutney.