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Add some novelty to your Puja nom nom

With these four dishes from chef Xavier Joy Pramanik of Backstage and Motor Works
Gilafi Paneer Seekh

Xavier Joy Pramanik   |     |   Published 05.10.19, 04:16 PM

Gilafi Paneer Seekh


  • Paneer, 350g
  • Mawa, 50g
  • Coriander leaves, 10g
  • l Green chilly, 5g
  • Green capsicum, 20g
  • Red capsicum, 20g
  • Yellow capsicum, 20g
  • Black pepper powder, 2g
  • Chilli flakes, 1g
  • White pepper powder, 3g
  • Green elaichi powder, 2g
  • Jeera powder, 4g
  • Chat masala, 4g
  • Javitri powder, 1g
  • Aamchur powder, 4g
  • Salt to taste
  • Black salt, 2g
  • Anik ghee, 20g
  • Bread crumbs, 20g
  • Amul butter, 40g


  • Mix grated paneer with all ingredients and spices.
  • Put on a tandoori sheek and cook until it turns a golden colour.
  • Brush with ghee and butter.
  • Cut into five even pieces.
  • Serve with mint chutney, onion rings, mint leaves and lemon wedges.

Surati Dabeli


  • Pao buns, three
  • Big potatoes boiled, 200g
  • Butter, 40g
  • Chopped coriander leaves, 10g
  • Jeera powder, 5g
  • Salt to taste
  • Haldi powder, 3g
  • Chopped onions, 50g
  • Deegi chilli powder, 3g
  • Green chillies, 5g
  • Chopped ginger, 10g
  • Chopped garlic, 15g
  • Kashmiri chilli powder, 4g
  • Garam masala powder, 2g
  • Peanuts, 20g
  • Mint chutney, 50g
  • Tamarind sweet chutney, 30g
  • Lemon juice, 20ml
  • French fries, 150g
  • Refined oil, 200ml

For the garnishing

  • Side salad, 80g
  • Bhujia, 30g


  • Melt butter in a pan, add all the ingredients except the spices and saute until golden brown.
  • Next, add all the spices and cook well.
  • Finally, add the mashed potato and mix well.
  • Cut the buns into halves, toast them and apply chutneys.
  • Make a sandwich with the potato stuffing.
  • Garnish with bhujia, and serve with French fries and salad.

Chow Chow Bunny Chow


For the dal makhani

  • Bengal gram, 100g
  • Rajma, 50g
  • Ginger, 10g
  • Garlic, 10g
  • Amul butter, 50g
  • Amul cream, 50g
  • Tomato puree, 20g
  • Jeera powder, 1g
  • Red chilli powder, 2g
  • Kashmiri chilli powder, 3g
  • Salt to taste
  • Kasuri methi, 2g

For the bread

  • Maida, 250g
  • Yeast, 5g
  • Salt, 5g
  • Sugar, 5g
  • Oil, 12ml
  • Bread improver, 4g


  • Soak Bengal gram and rajma overnight.
  • Put them in a deep pan and boil until soft and creamy.
  • Add all other ingredients and spices.
  • Finish with cream.
  • Make bread with bread ingredients. Let it cool.
  • Cut into half and scoop out the middle of the bread to make a cup- or bowl-like thing.
  • Fill the cup with sufficient dal makhani.
  • Garnish with cream and serve.

Tawa Jhinga Masala


For the masala prawns

  • Prawns 16/20, 350g
  • Big onions, 100g
  • Chopped garlic, 20g
  • Chopped ginger, 20g
  • Chopped green chillies, 10g
  • Coriander leaves, 10g
  • Ajwain, 5g
  • Anik ghee, 30ml
  • Tata salt to taste
  • Lemon juice, 20ml
  • Chat masala, 5g
  • Deggi mirch powder, 5g
  • Coriander powder, 5g
  • Jeera powder, 5g
  • Turmeric powder, 2g

For the rice

  • Basmati rice, 100g
  • Curry leaves, 3g
  • Mustard seeds, 2g
  • Anik ghee, 30ml
  • Saffron, 1g

For the garnish

  • Onion rings, 50g


  • Clean the prawns properly.
  • Do a basic marination with salt, lemon juice and turmeric.
  • Heat a pan. Put ghee. Add onion, garlic and ginger. Saute.
  • Add marinated prawns and other spices. Cook until perfect.
  • Soak basmati rice and cook it. And mix with ghee, curry leaves and mustard seeds.
  • Serve rice and jhinga masala together.
  • Garnish with onion rings, mint leaves and lemon wedges.

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