Left: Papri Chaat
Right: Nimona Bhaat
Photographed by Amit Mehra Styling by Sonia Dutt Food Preparations By Manoj Kumar Verma, Head Chef, Brijrama Palace, Varanasi

Kesar Kulfi

Throw a three course pre nuptial feast with these Benarasi recipes

by Aditi Sharma Maheshwari Oct 07, 2016 Just before the big day, commit to a simple but soul comforting Benaras street food inspired fare – crunchy appetizers, palatable mains and frozen desserts.

1. Papri Chaat
For Papri
1 cup refined flour, 2 tbsp oil, water as per requirement, oil for deep frying, salt to taste

For Dried Ginger (saunth) Chutney
2 cups water, 200 gms tamarind, 100 gms jaggery, 1 tsp roasted cumin powder, 1 tsp ginger crushed, 1 tsp garam masala, 1 tsp rock salt, 1/2 tsp red chilli powder, salt to taste

For Green Chutney
1/4 cup mint leaves, 3/4 cup coriander leaves, 1/2 tbsp lemon juice, 1 tsp sugar, 1 green chilli, 1 garlic, salt to taste

For Aloo Masala
1/2 tbsp red chilli powder, 1 potato boiled, 1 green chilli chopped, salt to taste

For dressing
2-3 tbsp sweetened curd, cumin powder, red chilli powder, sev for garnish

Method
For Papri
Mix refined flour with water and oil and knead to make dough. Divide into small sections and roll into thin, flat rounds. Deep fry in oil and keep aside.

For Dried Ginger (Saunth) Chutney
Soak tamarind in water and boil. Strain and add cumin powder, rock salt, ginger, red chilli powder, garam masala, jaggery and salt to the tamarind water. Boil till jaggery melts. Allow to cool.

For Green Chutney
Mix all the ingredients in a blender. Add water for required consistency.

For Aloo Masala
Crush a boiled potato. Add green chilli, red chilli powder and salt.

For Assembling the Chaat
In a bowl, place the papri discs and add aloo masala on top. Pour sweetened curd, dried ginger and green chutneys. Sprinkle red chilli powder, cumin powder and sev. Serve immediately.

2. Nimona Bhaat
2 cups water, 200 gms fresh green peas, 200 gms rice, 2 tbsp tomato puree, 1 tbsp ghee,  1 tsp coriander powder, 1 tsp cumin powder,  1 tsp turmeric, 1 tsp red chilli powder, 1 tsp  garlic paste, 1 potato boiled and crushed,  1 onion chopped, 1 small ginger, 1 green chilli chopped, salt to taste, coriander for garnish

Method
Boil rice and keep aside. Blend peas, ginger and green chillies in a grinder to a coarse paste. In a non-stick pan, heat ghee and cumin. Once it starts crackling, add the pea paste and fry on low heat for 5-6 mins. Toss in onion, tomato puree, garlic paste and saute for 5 mins. Add turmeric, red chilli powder and water. Add potato to the mixture and stir till cooked completely. Sprinkle coriander and a few peas on top. Serve with rice.

3. Kesar Kulfi
500 gms milk, 4 tbsp sweetened dried milk (mawa), 3 tbsp sugar, 4-5 pcs cardamom, 4 kulfi moulds, pinch of saffron (kesar)

Method
Boil milk until thick. Add sweetened dried milk, saffron and cardamom, and boil for a few minutes. Keep stirring till the lumps dissolve then let it cool. Pour into the moulds and deep freeze them. Once the kulfi has set, cut into small rounds and serve.

Recipes courtesy Brijrama Palace, Over Darbhanga House Ghat, Near Munshi Ghat, Bangali Tola, Varanasi 01.

Website: www.1589hotels.com/brijrama-palace-varanasi

Kesar Kulfi