Recipe: A Festive Meal of Pahadi Chicken, Khandvi and Mousse


From a hearty starter to a delicious main course, including a sweet treat to complete it, these recipes will allow you to spend a festive evening with ease.

The starter: Khandavi Chaat

Preparation -15 min. Cooking – 25 min. Servings – 02 servings.

What you will need


Two cups of gram flour
Half teaspoon of turmeric powder
A teaspoon of chopped green chili
A tablespoon of white sesame seeds
Half tablespoon of mustard seeds
Two tablespoons of refined oil
A sprig of curry leaves
A tablespoon of lemon juice
Salt to taste


Take a mixing bowl. Add gram flour, turmeric powder, green chili, lemon juice, salt and make a paste. Take a saucepan and put it on a slow gas stove. Add a cup and a half of water to the pot and bring to a boil. To this boiling water, add the above gram flour mixture and cook well. Pour this mixture onto a flat, hard surface and roll out into a thin sheet. Cut and roll this sheet into small khandvies. Meanwhile, take a saucepan and put it on the gas stove and heat it up. Pour a little refined oil into the pan. Once the oil is heated, add the curry leaves, sesame seeds, mustard seeds and salt for tampering. Pour the shelling on the khandvies. Serve with the chaat.


Two tablespoons
Two tablespoons of chopped onion
Two tablespoons of chopped tomato
A tablespoon of chopped cilantro
Two tablespoons of pomegranate
Two tablespoons of roasted peanuts
Five little papadis (poor crispy vegetables)
Two tablespoons of mint chutney
A tablespoon of tamarind chutney
Salt to taste


Take a bowl add all the ingredients leaving sev. Add the two chutneys with the seasoning.
Mix the ingredients well. Serve with the khandvi, garnishing with sev.

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The main: Pahadi Chicken Curry

Preparation – 10 min. Cooking – 30-35 min. Service – 04 servings.

What you will need

Chicken, bone in 500 g (cut into medium sized pieces)
Mustard oil ½ cup
Cumin seeds 1 teaspoon
Big cardamom 1
Mass 1
Cinnamon 1 (small piece)
Bay leaf 2
Cardamom 2
2 cups chopped onion
½ cup chopped tomato
½ cup fresh ginger garlic paste
Coriander powder 3 tablespoons
Red pepper powder 1 tablespoon (or to taste)
Turmeric powder 1 teaspoon
Garam massala 2 tablespoons
Salt to taste
Handful of chopped fresh cilantro

Clean and wash the chicken. Set aside. Take a kadai or any cooking vessel. Put on low heat. Pour in the oil. Once the oil is heated, add all the whole masalas (cumin seeds, large cardamom, mace, cinnamon, bay leaf, cardamom). Sauté well. Once the oil is flavored with the whole masala, add the onion and cook until golden brown. Add the garlic paste to the ginger once the onion is sautéed. Cook well and finally add the crushed tomatoes. Sauté well and add all the powdered masala one by one and cook well until the mixture leaves the oil. Now add the chicken and mix well with the masala. Cover tightly with a lid and simmer until the chicken leaves all the water. Keep stirring in between. Once the chicken is almost cooked, add hot water and adjust the seasoning and consistency. Finally, sprinkle with chopped fresh cilantro and serve hot with chapatis or steamed rice.

Dessert: Chocolate honey mousse without eggs

Preparation – 25 min. Setting time – 30 min. Servings – 03 servings.

What you will need

100 g unsweetened dark chocolate
Half a cup of heavy whipping cream
6 tablespoons of honey
Three maraschino cherries


Place the chocolate in a bowl in a bain-marie over low heat. Stir the chocolate until it melts. Then turn off the heat and let stand. Beat the cream on ice until it forms a soft peak. Now add the melted chocolate and honey to the whipped cream and mix well. Let sit for at least 15-20 minutes. Take serving bowls and pour in the chocolate mixture and put in the refrigerator for at least half an hour to stabilize. Garnish with whipped cream and maraschino cherries.

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