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New Delhi, Oct 30 Street food and lots of mithai are festive staples across the country. One can't escape the sweetness of traditional mithai or the chatpatta taste of fried savouries. JP Singh, Executive Chef, The Leela Bhartiya City, Bengaluru shares some recipes with a twist, go ahead tickle your tastebuds:Avocado and Aloo ChaatIngredientsHash avocado- 80gBoiled potato-100gOnion chopped-20gTomato Chopped-10g‘0' size sev- 15gPomegranate seeds- For garnishSweet chutney-5mlMint chutney-3mlSweet curd-10mlChat masala-3gChopped coriander-2gmPickled Onion-For garnishServes: OneMethod:Cut avocado into thin slicesCut the Boiled potato into dices and then fry until golden brownTake a mixing bowl, add fried potato, mint chutney, sweet chutney, sweet curd, chopped onion, tomato, chopped coriander, salt and mix well.Arrange the avocado slices into a circle and make sure there is enough space in the centre to put the potato mixturePut the potato chat at the centre and garnish with pomegranate seeds, sev and fresh coriander sprigRose blossom LadooIngredients:Gram flour - 1 kiloHazelnut - 250 gramsSugar - 800 gmsGhee (clarified butter) - 500 gramsRose Paste - 150 gramsRose Petals - 180 gmsHoney - 80 gmsMakes: 40 numbers of 30 gms eachMethod:In a thick bottomed Kadhai cook melt the ghee and add Gram flour slowly to itCook the Gram flour till brown color and then leave it aside to cool downHazelnut to be toasted and then crushed to smaller piecesMake a caramel of the sugar given in the recipe and add the crushed hazelnut to the melted sugarMix the Gram flour mixture and hazelnut mixtureDivide the mixture into 30 gms ladoo and coat it with dried petals of RoseFor a help of coating, the rose petals use some honey in hand to rollSugarfree Anjeer SultaneIngredients:Dried figs stemmed and coarsely chopped - 400 gmsDates - 200 gmsWalnuts finely chopped - 150 gmsCashew nut - 150 gmsAlmond - 150 gmsShelled pistachios finely chopped - 100 gmsGhee - 70 gmsCardamom powder - 10 gmsMethod:Take dry figs and soak them in water for 12 hours. Grind them to a fine pasteCoarsely chop all the dry fruits and dates. Store asideIn thick bottom pan cook the fog paste and chopped datesContinue mixing on slow flameAdd chopped nuts and cardamom powder mix well with spatulaSpread on a work surface to cook down for at least 2 hoursUse a cutter to shape as desired.Roll the sides with poppy seeds and garnish with gold leafDisclaimer: This post has been auto-published from an agency feed without any modifications to the text and has not been reviewed by an editor

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New Delhi, Oct 30 Street food and lots of mithai are festive staples across the country. One can't ... ...