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Put together a diwali feast
CAARA’s Ambika Seth Khanna and Alice Helme tell you how to make your Diwali feast and eat it too
This Diwali, opt for some healthy eating as CAARA’s Ambika Seth Khanna and Alice Helme share with us their chef Atanu Nath’s recipe for Diwali mithai and a well put-together cheese platter. Hear it from the two women themselves.
Amaranth Hazelnut Ladoo
Raisins, dark Belgium chocolate, hazelnut praline
Quote:
“We chose this because especially during Diwali, people are given and end up eating so many sweets. So this was a slightly healthy offering, easy to make, replacing sugar with jaggery.”
Quantity
Five Ladoos
Ingredients:
- Amaranth- 60 gram
- Jaggery- 40 gram
- Dark chocolate – 25 gram
- Hazelnut- 10 gram
Method:
- Melt the jaggery with a tsp of water. Add the amaranth and start making small ladoos while the mixture is still hot.
- Chill it in the fridge for 1 hour.
- Melt the chocolate on a low heat.
- Toast the hazelnuts in 180 degree Celsius oven for 506 minutes and crush them.
- Dip 1/4th of the ladoo in the hot chocolate. Then, sprinke it with the crushed hazelnut. Its really that simple!
CAARA Cheese Board
Gruyere, cheddar, parmesan, Brie, Camembert
Dried Apricots, Black grapes, sesame wholewheat crackers, fig jam
“We chose this because a cheese board is always so loved. It’s easy to place on a side table, buffet, people can help themselves as and when they want. We love to do a mix of both local and imported cheeses. The authentic gruyere is usually sourced from Switzerland whereas the brie and camembert is sourced locally by a bespoke cheesemaker in India. One can really play around with cheese boards and add things like: variety of nuts, green and black grapes, fresh baguette, variety of crackers, a combination of hard and soft cheeses and off course the best accompaniment is a preserve. We have used CAARA’s special fig chutney.”
Ambika Seth Khanna and Alice Helme, directors at Delhi based CAARA.
Amaranth Hazelnut Ladoo.
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