The festival season is on, and there is an atmosphere of merriment across the country. And since Indian festivals always mean fasting followed by feasting, food is on everyone’s mind.

The nine days of Navratri have just got over. During the period, people had been observing fast or sticking to vegetarian food and avoiding even onion and garlic. Those who otherwise have non-vegetarian food can now go back to their egg, fish and meat diet.

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In the festive environment, hence, it makes all the sense to relish some great non-vegetarian dishes. Here are some delicious recipes curated exclusively by Chef Rajesh Wadhwa, Radisson Noida sector 55, and Chef Sabyasachi Gorai, and these can be easily made at home.

WALNUT GOSHT 

Ingredients: 

500 g mutton (lamb)
4 tablespoon oil
2 large onion, thinly sliced
2 large tomatoes, thinly sliced
1 tbsp ginger garlic paste
3 slit green chillies
2 tablespoon kashmiri chilli powder
2 tablespoon coriander powder
2 teaspoon garam masala powder
Salt to taste
3/4 cup fresh coconut grated
Water as needed
½ cup California walnuts whole
½ cup California walnuts chopped
Chopped coriander leaves

Preparations:
1. Heat oil in a pressure cooker. Add onions and cook until golden.
2. Once the onion is nice and brown, add ginger garlic paste and sauté for a min or so.
3. Add tomatoes and green chillies. Cook this till tomatoes turn mushy.
4. Add all the spice powder and along with salt and chopped walnuts. Mix well with the masala. The masala should
be thick and almost like a paste.
5. Now add mutton and toss well with the masala.
6. Keep tossing till the masala coats the mutton pieces well and gets a little dark brown in colour.
7. Now add one cup of water. Cover and pressure cook for 4 whistles, simmer the pan for 15 mins. Turn off the
heat and let the steam go all by itself.
8. While the mutton is cooking, dry roast the coconut in a dry pan till it is golden brown. Transfer it to a blender
and blend it into a fine puree.
9. Once the mutton is cooked, add the coconut paste in it and simmer for another 10 to 15 mins till oil separates
on top.
10. Garnish with whole walnuts. Add coriander leaves and turn off the heat.
11. Serve with rice or anything you like.

(This recipe is by Chef Sabyasachi Gorai)

 CALCUTTA STYLE KATHI ROLL

Ingredients:

Filing:

150 gms Cubed boneless chicken 150 gms

1 tbsp Yoghurt 1 tsp Ginger garlic paste

Mustard oil 1 tsp Finely chopped garlic

1 tsp Finely chopped onions 1 tsp

Finely chopped green chilli

Red chilli powder

Garam masala powder

1 tsp Finely chopped coriander

Salt

Bread:

1 cup Flour

Water

1/2 tsp Ghee

Roll:

Oil/ ghee

1 egg

Tomato ketchup

Kasundi

Preparation: 

1. Marinate the chicken in yoghurt, ginger-garlic paste, a dash of mustard oil and a pinch of salt for about an hour.
2. In a medium bottomed pan, heat some mustard oil. Saute, garlic, onions, green chilli with spices. Add the marinated chicken. Add somewater and cook for about 15 minutes until done. Add coriander and set aside.
3. Make a dough using flour, water and some ghee. Divide into smaller balls and roll out the bread for the roll.
4. Heat a tawa. Dry roast the bread. Add a few drops of oil/ghee on either sides till the bread is nicely done.
5. On one side of the bread, add a beaten egg and cook until done. Remove from the heat.
6. To assemble, place the parantha on a plate egg side up.
7. Add the chicken filling along with some smears of ketchup and kasundi Season with pepper and salt and desired.
8. Serve hot with coriander chutney.

(This recipe is by Chef Rajesh Wadhwa, Taj Palace)

KALI MIRCH KA BHUNA GOSHT

Ingredients:

Oil 50ML
Onion 150GM
Cashewnuts 80GM
Mutton 500GM
Ginger garlic paste 20GM
Chilli powder 15GM
Jeera powder 10GM
Garam Masala 05 GM

Desi ghee 10 ml
Salt TO TASTE
Bay leaf 2-3 NO
Peppercorns 2Tbsp
Green cardamom 3-4no.
Nutmeg powder A Pinch
Black cardamom 1 no.

Preparation:

1Heat oil in a pan, Add Green Cardamom, BayLeaf, Nutmeg, Black Cardamom and Peppercorns.
2. When whole spices starts crackling add sliced onions and saute till it becomes golden brown in colour.
3. Then add mutton pieces ,chiili powder, jeera powder, salt, cashewnut paste and ginger garlic paste and roast well till mutton looses its water.
4. Then add water and let them cook for 25-30 minutes.
5. Then take another sauce pan heat ghee in it add crushed peppercorns and saute for few seconds.
6. Then add this tempring to mutton. Add garam Masala check seasoning.
Garnish with fresh cream and crushed peppercorns and serve Hot.

(This recipe is by Radisson Noida sector 55)

WALNUT BIRYANI

Ingredients: 

1.5 tablespoon oil
1 bay leaf
4 green cardamoms
4 whole cloves
6 black peppercorns
1 teaspoon cumin seeds
1 medium red onion, sliced
1 green chilli sliced
12 California walnut halves smashed
2 teaspoons ginger-garlic paste
½ cup frozen green peas soaked in warm water for 10 mins
2 medium carrots, 100 gm, sliced
1 medium potato, 185 gm diced into 1-inch pieces
1/3 cup cilantro chopped
½ teaspoon garam masala
½ teaspoon smoked paprika
¾ teaspoon salt for taste
1 cup basmati rice
1.25 cups water

Preparations:

1. Wash and rinse the basmati rice until water turns clear. Then soak it in 2 cups of water for 20 mins.
2. While the rice is soaking, chop all the vegetables and soak the frozen green peas in warm water for 5-10
minutes.
3. After 20 minutes, drain the water from the rice and set it aside. Also, drain the water from the green peas and
set it aside.
4. Heat oil in a pan. To this, add bay leaf, green cardamom, whole cloves, black peppercorns and cumin seeds.
Sauté for 30 seconds until the spices are fragrant.
5. Then add sliced onions, along with green chilli and California walnuts. Cook for 3-4 mins until the onion turns
light brown.
6. Then add ginger-garlic paste and cook for a minute.
7. After this, add the vegetables – potato, carrots and green peas. Also add chopped cilantro, garam masala,
smoked paprika and salt.

8. Then put the drained rice into the pan and toss it in gently with a spoon.
9. Now add water to the pan. Do not stir anything at this point.
10. Close the pan with a lid and cook on high pressure for 5 mins.
11. Open the pot and fluff the rice with a fork.
12. Garnish with California walnuts and serve.

(This recipe is by Chef Sabyasachi Gorai)

WALNUT KABAB

Ingredients: 

20 pc California walnut halves
1 cup powdered California walnuts
2 tablespoon oil
100 gm grated paneer (cottage cheese)
2 medium grated carrots
Salt to taste
1 ½ teaspoons ginger paste
1 ½ teaspoon garlic paste
2 medium potatoes boiled, peeled and mashed
2 tablespoon fresh coriander leaves
1 tablespoon crushed green chilli
1 teaspoon chaat masala
1 teaspoon roasted cumin powder
1 teaspoon garam masala powder
¼ cup gm flour (besan)
½ cup breadcrumbs

Preparations:

1. Heat 2 tablespoon oil in a non-stick pan. Add California walnuts, carrots and salt and sauté until extra moisture
dries up.
2. To this add garlic paste, ginger paste and sauté for ½ min. Turn off the flame and add potatoes and coriander
leaves to the California walnuts mixture. Transfer it into a grinder and mix till well blended.
3. Add green chilli, chaat masala, roasted cumin powder, garam masala powder and grind again.
4. Transfer the mixture into a bowl and let the mixture cool completely.
5. Now roast gram flour in another non-stick pan for 2-3 mins. Add it to the California walnut mixture in the bowl.
5. To the mixture, add California walnut powder and breadcrumbs and mix everything well. Keep the bowl in a
refrigerator for about 15 mins. Divide the mixture into equal portions.
6. Grease your palms and shape each portion into finger-size sausages. Heat a little oil in a non-stick pan and cook
the kebabs, turning the sides a few times, till they are evenly cooked all around.
7. Serve hot garnished with chopped California walnuts.

(This recipe is by Chef Sabyasachi Gorai)