Tantalise your taste buds this Diwali

These delicious recipes will leave you and your guests craving for more

A competent culinary professional with more than 11 years of qualitative experience in the field of food and beverage, Chef Jeevan's specialisation lies in Indian cuisine.
He has been proudly associated with celebrity Chef Sanjeev Kapoor for three years as acting Executive Chef for the Mumbai Banqueting and ODC operations. He was also privileged to be associated with celebrity Chef Milind Sovani, besides his stints in Cruise Lines and other renowned hotels in India and abroad during his career span.
As a pre-opening member of Suba Hotel, Dubai, Chef Jeevan has further gained exceptional expertise in culinary operations.

Martini pav bhaji with herbed garlic crostini

INGREDIENTS

• Preparation time: 20 minutes
• 1 bread loaf
• 4 pcs boiled potato
• 2 medium onions, chopped
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 tsp garlic, chopped
• 1 tsp pav bhaji masala
• 3 medium tomatoes, chopped
• 4 tsp cauliflower, grated
• Salt to taste
• 2 tsp red chilli paste
• 2-3 tsp tomato puree
• 2 tsp green capsicum, chopped
• 9 tsp butter
• 1 pc lemon
• 1 tsp mix herbs
• Fresh coriander leaves 

METHOD

Heat two tablespoons of oil in a non-stick pan. Add onions and sauté until soft.
Add ginger paste and garlic paste to the pan and mix well.
Add pav bhaji masala, mix and sauté.
Add chopped tomatoes, mix and sauté for four to five minutes. 
Put grated cauliflower in a pan, add potatoes and mix well.
Add ¼ cup of water, stir to mix, and add salt and red chilli paste. 
Add tomato puree and ¼ cup of water. Stir to mix, and cover.
Take a bowl, add butter, chopped garlic and mixed herbs. Apply on sliced bread loaf and bake.
Add green capsicum to the vegetables in the pan. 
Put half lemon juice and melted butter in the bhaji. 
Put chopped onion and coriander leaves on the bottom of martini glass. Fill half of the glass with pav bhaji. Insert herbed garlic crostini and place a slice of lemon and a coriander leaf on the glass rim.
Serve immediately.
 

Golgappa Espresso Shots

INGREDIENTS
Preparation time: 10 minutes

• 10-15 golgappa puris
• 2 Espresso shots
• 2 scoops vanilla ice cream
• 5 pcs motichoor ladoo
• ½ cup milk
• 3 tsp assorted nuts
• 2 scoops chocolate syrup
• Ice cube as required 

METHOD

Collect espresso shot from the coffee machine in a coffee cup.
Take ladoos in the bowl. Add assorted nuts and mix well.
Make a little hole in the middle of the puri and fill the mixture ladoo in it.
In the shaker, add espresso coffee, vanilla ice cream, two tablespoons of chocolate syrup and ice cube, as required.
After shaking it well, pour the mixture in shot glasses and place the puris on the top of the shot glasses.
Garnish with slices of pistachio.
Suba Hotel is a four-star boutique hotel located in Al Riqqa, Deira, that opened its doors in September 2014 to offer guests a unique experience - a fully Shariah-compliant 'Halal' facility with a digital twist.
The 92-room vicinity is a 'dry' hotel that specially caters to families and Muslim clients, and each room is equipped with an iPad that gives guests instant access to the hotel's services.
Since its establishment, it has received a number of accolades such as the 2014 Award of Excellence from Booking.com for having the top rating in the four-star hotel category, and won an award at the recent Middle East Hotel Awards 2015 for the Best Smart Hotel.

Recipes by Chef Jeevan

• Food and Dining