Celebrate the spirit of festive cooking with celebrated chefs Sanjeev Kapoor and Harpal Singh Sokhi, who bring an exciting collection of sweet and savoury recipes to the table. From indulgent mithais and crunchy namkeens to flavourful kebabs and innovative potato delicacies, their creations combine traditional flavours, vibrant ingredients and a contemporary twist, making every celebration truly special.Chef Sanjeev KapoorBUTTERSCOTCH BURFIIngredients½ cup butterscotch pearls + for garnish400 grams khoya/mawa2 tbsps ghee + to grease1 cup powdered sugar¾ tsp green cardamom powder10-12 pistachios, blanched, peeled and sliveredSilver varq for garnishMethodGrate khoya on a plate and coarsely crush butterscotch pearls, set aside.Heat ghee in a non-stick pan, add khoya and sauté on low heat till it melts. Add sugar and green cardamom powder and mix well. Cook till the sugar melts.Add the coarsely crushed butterscotch pearls and mix well. Cook for a minute and take the pan off the heat.Transfer the mixture into a greased burfi tray and spread the mixture evenly. Sprinkle butterscotch pearls, slivered pistachios and keep aside for 1-2 hours or till it cools to room temperature. Refrigerate till set.Garnish with silver varq, cut in squares and serve as required.HERB BHUJIYAIngredientsDried mixed herbs for sprinkling3 medium potatoes, boiled, peeled and grated1 tsp red chilli powder1 tsp garam masala powder½ tsp dried mint leaves¼ tsp asafoetida (hing)Salt to taste1½ cups gram flour (besan)Oil for deep fryingMethodTake potatoes in a bowl. Add red chilli powder, garam masala powder, dried mint leaves and asafoetida. Add salt, gram flour and mix well. Knead to soft dough.Heat sufficient oil in a kadai. Meanwhile, grease the sev press using oil and fill the prepared mixture into it.Press out strips directly into the hot oil and deep fry till golden and crisp. Drain on an absorbent paper.Crush the prepared bhujia and sprinkle dried mixed herbs. Allow to cool, store in an air tight container or serve as required.KAJU KHOYA BESAN LADDOOIngredients½ cup cashew nuts (kaju), coarsely powdered2 cups grated khoya/mawa1 cup coarse gram flour (jada besan)⅓ cup ghee½ tsp green cardamom powder1 cup powdered sugarMethodHeat ghee in a wide non-stick pan, add coarse gram flour and sauté till golden brown and fragrant.Lower the heat, add grated khoya and sauté on low heat for 1-2 minutes.Transfer this mixture into a large parat , add green cardamom powder and allow to cool down to room temperature.Add powdered sugar and mix well. Shape into laddoos. Serve.RAGI CHAKLIIngredients¾ cup finger millet (ragi) flour2 tbsps butterSalt to taste1 tsp cumin seeds¾ cup fine semolina (suji)1 tbsp oil +for greasing + for deep fryingMethodHeat a nonstick pan. Add 1½ cups water and once it comes to a boil, add butter, cumin seeds and allow the butter to melt.Add semolina and finger millet flour and mix well. Cover and cook for 4-5 minutes.Transfer the mixture in a parat and add 1 tbsp oil and knead well to form a smooth dough.Grease a chakli press and transfer the mixture in it which is fitted with chakli Press small chaklis on the worktop.Heat sufficient oil in a kadai and slide the prepared chaklis and deep fry till crisp.Drain on absorbent paper and allow to cool. SABUDANA MATHRIIngredients¼ cup soaked sago (sabudana)5 tbsps melted ghee¾ cup refined flour (maida)2 tsps coriander powder¼ tsp turmeric powder½ tsp coarsely crushed black peppercornsSalt to taste½ tsp cumin seedsOil for deep fryingMethodTake refined flour in a large shallow bowl, add coriander powder, turmeric powder, crushed black peppercorns, salt, soaked sago and cumin seeds and mix well. Add the melted ghee and mix till the mixture resembles bread crumb consistency.Add ¼ cup water and knead into a stiff dough. Cover and set aside for 10-15 minutes.Take small portions of the mixture and shape each portion into a ball. Lightly press each ball and prick it all over with a fork. This is aHeat sufficient oil in a kadai on low heat. Gently slide in a few mathris at a time and deep fry on low heat till they turn golden and crisp. Drain on absorbent paper.Allow the mathris to cool down to room temperature before storing in an air tight container. Serve as required.Chef Harpal Singh SokhiHariyali Aloo with Gulabi DipServings: 4Preparation Time: 25 minutesCooking Time: 30–35 minutesTotal Time: 55–60 minutesIngredients:1 Tbsp – Oil1 Inch – Ginger peeled7-8 No – Garlic cloves2-3 No – Green chili1 Tsp – Cumin seeds2 No – Onion Peeled2 Tbsp – Peanuts¼ Cup – Fresh coconut grated½ Cup – Coriander leaves¼ Cup – Mint leaves7-8 No – Curry leaves½ Cup – Coriander leaves2 Tbsp – Oil1 Tsp – Cumin seeds1 No – Bay leaves1 Inch – Cinnamon stick2 No – Cloves2 No – Green cardamom9-10 No – Curry leaves1 No – Onion sliced500 Gm – Baby potatoes1 Tsp – Turmeric powder1 Tsp – Red chili powder1 ½ Tsp – Dry mango powder½ Tsp – Black saltSalt to taste1 Cup – Curd1 Tsp – Dry mango powder½ Tsp – Black saltSalt to taste½ Tsp – Red chili powder1 No – Beetroot boiled & grated1 Tsp – SugarMethod:Heat oil in a traditional iron kadai. In mortar pestle add ginger, garlic and green chillies coarsely blend.Add cumin seeds and ginger, garlic, chili paste. Sauté until the garlic is lightly golden and aromatic.Add peanut and mix well. Sauté for a minute.Add grated fresh coconut, coriander leaves, mint leaves and curry leaves. Roast everything together for 2–3 minutes until fragrant. Remove from the heat and allow it to cool slightly.Transfer the roasted mixture to a traditional mortar and pestle. Grind using a slow, circular pounding motion.Continue pounding until you get a coarse, rustic green paste. Avoid making it completely smooth—the slightly coarse texture.In that kadai heat oil and add Add cumin seeds, bay leaf, cinnamon, cloves, cardamom and curry leaves. Let them crackle and become aromatic.Add the sliced onions Cook until the onions soften and develop a light golden colour.Add sliced onion and cook slowly over a medium-low flame until soft and lightly golden.Add turmeric powder, red chilli powder, dry mango powder, black salt and salt. Mix gently.Add the freshly pounded hariyali masala and water mix well. Cook uncovered for 4–5 minutes on a low flame.Add the baby potatoes and sauté them well so they get allowing the masala to roast and coat the potatoes.Once cooked, simmer for another 2–3 minutes until the oil starts appearing around the edges.Take the curd in a traditional matka or clay bowl and whisk it gently until smooth.Add dry mango powder, black salt, salt, red chilli powder and sugar. Mix well.Add the boiled and grated beetroot. Mix gently until the curd naturally turns a beautiful gulabi/pink colour.Serve the rustic Hariyali Aloo hot in a traditional handi or earthen bowl, with Gulabi Dahi on the sideRangeen Namkeen RecipeIngredients                                QuantityFor Beetroot DoughRefined flour                              1 ½ cupGhee                                            2 tbspCarom seeds                              ¼ tspBlack pepper crushed               ¼ tspSalt                                               to tasteBeetroot puree                           3 tbspWater                                           as required.For Spinach Dough.Refined flour                               1 ½ cupGhee                                              2 tbspCarom seeds                               ¼ tspBlack pepper crushed                ¼ tspBlack salt                                       ¼ tspSalt                                                 to tasteSpinach puree                              3 tbspWater                                             as required.For Normal Dough.Refined flour                                 1 ½ cupGhee                                               2 tbspKalonji                                             ½ tspCarom seeds                                 ½ tspBlack salt                                        ¼ tspSalt                                                   to tasteWater                                            as required.Oil                                               for deep fryingRed chilli powder (optional)      for sprinkleChaat masala (optional)            for sprinkleMethod:-For Beetroot Dough:-In a mixing bowl add refined flour, ghee, carom seeds, black pepper crushed, black salt and salt mix well and combine the ghee and flour well.Then add beetroot puree and mix it.Now add water as required and knead a firm dough.Cover it with a damp cloth and rest it for 10 minutes.For Spinach Dough:-In a mixing bowl add refined flour, ghee, carom seeds, black pepper crushed, black salt and salt mix well and combine the ghee and flour well.Then add spinach puree and mix it.Now add water as required and knead a firm dough.Cover it with a damp cloth and rest it for 10 minutes.For Normal Dough:-In a mixing bowl add refined flour, ghee, kalonji, black salt and salt mix well and combine the ghee and flour well.Now add water as required and knead a firm dough.Cover it with a damp cloth and rest it for 10 minutes.For Making Rangeen Namkeen:-Take small and equal portions of all three dough and shape in to equal size.Now roll all three dough into oblong shape.Then joint all three dough and flatten into thin sheets.Now cut the edges.Then cut the dough sheet into ½ cm strips.Now apply ghee completely and sprinkle some refined flour.Further hold the dough sheet and separate the strips.Now wrap, roll and apply some water to stick in it.Heat up oil in a kadai and deep fry the namkeen till it becomes crisp.Remove in a plate with absorbent paper and sprinkle red chilli powder and chaat masala.Then remove in a serving plate and serve. Shakarkand Beetroot Galouti KebabServings: 4Preparation Time: 25–30 minutesCooking Time: 30–35 minutesTotal Time: 55–65 minutesIngredients:1 ½ Tbsp – Ghee1 No – Onion, chopped1 Tbsp – Garlic, chopped1 Tbsp – Ginger, chopped2 ½ Tbsp – Gram flour, roasted8- 10 No – Cashew nuts, soaked3 No – Beetroot boiled & gratedSalt to taste1 ½ Tsp – Coriander powder1 Tsp – Red chili powder½ Tsp – Cumin powder1 Tsp – Garam masala2-3 No – Green chili, chopped¼ Tsp – Turmeric powder½ Cup – Paneer grated1 Cup – Kidney beans, boiled1 No – Sweet potato, boiled1 Tsp – Cardamom powder1 Tsp – Garam masala½ No – Lemon juice1 No – Charcoal1 Tsp – Ghee2-3 No – ClovesWater as required1 Cup – Curd1 Tsp – Garlic flakes, brown5-6 No – Mint leavesSalt to tasteMethod:Heat ghee in a kadai. Add chopped onion, garlic and ginger. Sauté on medium flame until the onion turns light golden.Add the roasted gram flour gradually and mix well. Cook for 2–3 minutes until aromatic.Add the soaked cashew nuts and cook for another minute.Add the boiled and grated beetroot and sauté for 4–8 minutes until the excess moisture evaporates.Add salt, coriander powder, red chili powder, cumin powder, turmeric powder, garam masala and chopped green chili. Mix well and cook for 2–3 minutes.Remove the mixture from the heat and allow it to cool slightly.Transfer the mixture to a mixer and grind to a smooth, thick paste along with the grated paneer. Transfer the paste to the bowl.In the same mixer jar, add the boiled kidney beans and boiled sweet potato. Grind to a smooth paste.Add the mashed rajma and sweet potato paste to the beetroot mixture and mix well.Add cardamom powder and the remaining garam masala. Mix thoroughly and cook on low flame for 3–4 minutes.Add lemon juice and mix well. Check and adjust the seasoning.For the smoky flavor, heat the charcoal until red hot. Place it in a small heatproof bowl and keep it inside the mixture of the kebabs.Add ghee and cloves on top of burned charcoal and seal the bowl with the help of silver foil paper. Leave aside for 4-5 minutes for smoky flavor.Divide the mixture into equal portions and shape into small, flat galouti kebabs.Heat a tawa and place the kebabs on it. Cook on medium-low heat until lightly crisp on both sides. Flip gently.For the dip, whisk curd until smooth. Add brown garlic flakes, chopped mint leaves and salt. Mix well.Serve the Shakarkand Beetroot Rajma Galouti Kebabs hot with a side of garlic-mint curd.Sweet Corn Nariyal LadduServings: 4Preparation Time: 15 minutesCooking Time: 25–30 minutesTotal Time: 40–45 minutesIngredients:½ Cup – Semolina1 ½ Cup – Sweet corn boiled1 ½ Tbsp. – Ghee1 Cup – Fresh coconut grated1 Tsp – Cardamom powder1 Tsp – Fennel powder¾ Cup – Sugar1 Tsp – Ghee1 Tsp – Saffron strands1 Tbsp – Raisins1 Tbsp – Poppy seeds2 Tbsp – Assorted nuts choppedDesiccated coconut for toppingMethod:Dry roast the semolina in a heavy-bottomed pan on low flame until light golden and aromatic. Transfer to a plate and keep aside.Add the sweet corn to a blender and grind into a smooth paste without adding water.Heat ghee in the same pan. Add the sweet corn paste and cook on medium-low flame until the raw smell disappears and the excess moisture evaporates.Add the roasted semolina and mix well.Add the grated fresh coconut and cook for 2–3 minutes.Add cardamom powder, fennel powder and sugar.Mix well and cook until the mixture becomes thick and starts leaving the sides of the pan.Now side out the mixture in a bowl add saffron strands and mix well.In a separate small pan, heat ghee. Add the raisins, poppy seeds and chopped assorted nuts and sauté until the raisins puff up and the nuts turn lightly golden.Add the sautéed raisins, poppy seeds and nuts to the sweet corn mixture mix well.Grease your palms lightly with ghee and shape the mixture into small round laddus.Roll each laddu in desiccated coconut and serve.