Thank you for participating in “Travelrasoi Diwali Recipe Contest”. We are delighted to announced winners name…..
- Ela Bharali
Winner 1:- Ela Bharali
While everyone’s in the Diwali mood celebrating with heavy calories food, Ela Bharali from Guwahati makes it a point to cook a dish every Diwali that has been passed on throughout generations. While it’s a simple dish, the health quotient without keeping away the taste factor makes it a winning recipe.
200 gram methi soaked in water overnight
Coriander – 1 bunch
Garlic – 12 pieces (crushed not grinded)
Mustard oil – 2 tbps
Chilli 4-5 (as per taste)
Kashmiri Mitch powder/paprika powder – 1tsp
Salt to taste
Pour the oil in kadai and turn the heat to medium, and stir in the crushed garlic. Let the garlic sizzle and mix in the drained methi seeds. Do not throw away the water. Put the green chillies, turmeric, salt and red chilli powder. Stir and pour the methi soaked water in it. Add an extra glass of water and sprinkle half of the coriander in it. Turn the heat to low, and let it cook for 30 minutes or till the water is reduced to 3/4th. After that switch off the gas and sprinkle a bit of coriander on top. Let it rest for 10 minutes. Serve it with rice, and keep some lemon slices and coriander on the side.
Note: For non- vegetarians, in the same, you can shallow fry three curry cut pieces of fish and mix them in right after the methi seeds, and follow the same process.
Winner 2:- Abhilekh
Butter Cake pudding with chocolate chips (Pressure Cooked)
Celebrations come with a license to show your real sweet tooth without any guilt, and Diwali is one of such special occasion when a house turns into a sweet factory. So, with great gusto, Abhilekh from Chennai joined this sweet drive with his special Butter Cake Pudding with Chocolate Chips. The glazed soft pudding is just right to rock that festive mood.
Preparation time – 1.5 hours
Resting time – minimum 6 hours in refrigerator or 2 hours in the freezer.
Eggs – 4 (only the yolk is used)
Butter Cake slices – 6 (Any regular sliced butter cake will do/you can also use your own favorite flavor)
Milkmaid – 1 cup (200 ml)
Milk/milk cream – 1/3 cup (50 ml)
chocolate – two small bars (100 gms)
Separate the egg yolks from their white. Mix milkmaid and milk cream in a bowl. Put in the egg yolks and blend it well. Now, take a lidded steel container that will fit into your Pressure Cooker. Grease the bowl with some butter. Pour the mixture into the bowl, now crumble the cake slices and pour it on top of the batter. Be sure that the crumble stays on top and doesn’t sink.
Now, put the lid on the container. Keep the cooker on the gas stove and pour half glass of water in the Pressure Cooker. Turn the heat to low and gently place the container inside the cooker. Fit in the lid on the cooker and leave it for an hour and a half.
Once done, switch off the gas, and let it rest for half an hour. Take out the bowl from the cooker, open the lid, gently scrape the edge of the bowl with a knife and flip it on top of a plate. the pudding will come out. Now once again flip the pudding on another plate, so that the layered cake becomes the bottom of the pudding. Now, break your chocolate bar into small pieces. Push a few pieces inside the pudding, and just sprinkle some pieces on top. The Chocolate that’s pushed will melt inside.
Now, put the plate in the fridge and let it rest for another 5 hours. After five hours, take it out and enjoy a mouthful of this blissful delight.