5 Fusion Festive Recipes by Madhu Malhotra

Festive cooking doesn’t have to mean choosing between comfort and creativity. For Madhu Malhotra, a recipe creator, festive food is where tradition meets a modern twist — a philosophy she’s built into a growing recipe book she’s creating for her future grandchildren.

Cooking alongside her daughter has become a natural part of that journey, though Madhu won’t pretend it’s always smooth. “We fight a lot,” she admits. “We have disagreements all the time, especially when it comes to how a recipe should be made, how it should be presented, or how a shoot should happen.” But that friction is also what makes their content real. Madhu brings years of cooking experience and traditional knowledge to the table, while her daughter brings a younger, more modern, and creative perspective. Somewhere between the arguments, the laughter, and the experiments, the two create recipes that reflect both generations.

That spirit of blending old and new shines through in this festive lineup — five recipes that take beloved classics and give them a playful, contemporary spin. From a rich Navratan Korma to a show-stopping Pink Jalebi Tres Leches Cake, here are Madhu’s picks for celebrating this season.

5 Fusion Festive Recipes by Madhu Malhotra

1. Navratan Korma

Serves: 4–5

Ingredients

For marination:

• Mixed vegetables – 3 cups (450–500 g), parboiled
• Paneer – 200 g, cubed
• Thick curd – ½ cup (120 g)
• Ginger-garlic paste – 1 tbsp
• Red chilli powder – 1 tsp
• Turmeric – ¼ tsp
• Garam masala – ½ tsp
• Salt – 1 tsp

For the gravy:

• Fried onions/barista – 1 cup
• Cashews – 15–18
• Green cardamom – 3
• Cinnamon – 1-inch piece
• Cloves – 3
• Butter/ghee – 2 tbsp
• Cream – 3 tbsp
• Garam masala – ½ tsp
• Kasuri methi – ½ tsp, crushed
• Salt – to taste
• Water – ½–1 cup, as required

Method

1. Marinate: Mix the curd, ginger-garlic paste, red chilli powder, turmeric, garam masala, and salt. Add the parboiled vegetables and paneer. Mix gently and marinate for 20–30 minutes.
2. Make the pastes: Soak the cashews in warm water for 15 minutes and blend into a smooth kaju paste. Blend the fried onions with a little water into a smooth barista paste.
3. Cook the marinated mixture: Heat ghee/butter in a pan. Add the marinated vegetables and paneer and cook gently for a few minutes until the raw smell of the marinade disappears.
4. Build the gravy: Add the barista paste and kaju paste. Cook on low heat, stirring continuously, until the mixture becomes rich and glossy.
5. Add water gradually to achieve a thick, creamy korma consistency. Add salt and garam masala.
6. Cover and simmer for 5–7 minutes on low heat so the vegetables absorb the gravy.
7. Finish with cream and crushed kasuri methi. Mix gently and simmer for another minute.
8. Serve hot, garnished with a little cream, chopped nuts, and a few strands of saffron if desired.

2. Pink Jalebi Tres Leches Cake

Makes: 8–10 slices

Ingredients

For the Pink Eggless Vanilla Cake:

• Maida – 1½ cups (150 g)
• Powdered sugar – ¾ cup (150 g)
• Baking powder – 1 tsp
• Baking soda – ½ tsp
• Salt – ¼ tsp
• Thick curd – ½ cup (120 g)
• Oil – ½ cup (120 ml)
• Milk – ½ cup (120 ml)
• Vanilla essence – 1 tsp
• Pink food color or beetroot color – a few drops

For the Tres Leches:

• Full-fat milk – 1 cup (240 ml)
• Condensed milk – ½ cup (150 g)
• Cream – ½ cup (120 ml)
• Cardamom powder – ½ tsp

For Topping:

• Whipping cream – 1 cup (240 ml)
• Pink jalebi – 8–10, cut into pieces
• Pistachios – 2 tbsp, chopped

Method

1. Preheat the oven to 170°C. Grease and line an 8-inch cake tin.
2. Whisk curd, powdered sugar, and oil until smooth.
3. Add milk, vanilla, and pink food colour, and mix.
4. Sift together maida, baking powder, baking soda, and salt.
5. Gently fold the dry ingredients into the wet mixture. Do not overmix.
6. Pour into the prepared tin and bake for 25–30 minutes, or until a skewer comes out clean.
7. Cool the cake completely.
8. Warm the milk with saffron and cardamom. Add condensed milk and cream. Mix well and allow it to cool.
9. Poke holes all over the cake using a skewer or fork.
10. Slowly pour the three-milk mixture over the cake, allowing it to absorb.
11. Refrigerate for at least 4–6 hours, preferably overnight.
12. Top with whipped cream and decorate generously with pink jalebi pieces, pistachios, almonds, and saffron.
13. Chill before slicing and serving.

3. Soya Sushi

Makes: 12–16 pieces

Ingredients

• Cooked short-grain/sushi rice – 2 cups
• Soya chunks – 1 cup (50–60 g dry)
• Carrot – 1 small, thinly sliced
• Cucumber – 1 small, thinly sliced
• Soy sauce – 1 tbsp
• Vinegar – 1½ tbsp
• Sesame oil – 1 tsp
• Chilli sauce – 1 tbsp
• Sesame seeds – 1 tbsp
• Salt – ½ tsp, or to taste
• Cling wrap – as required

Method

1. Boil or soak the soya chunks according to the package instructions. Drain well, squeeze out excess water, and finely chop.
2. Heat sesame oil in a pan. Add soya chunks, soy sauce, chilli sauce, and a little salt. Cook for 3–4 minutes. Allow it to cool down.
3. Mix vinegar gently into the cooked rice.
4. Place a large sheet of cling wrap on a clean work surface.
5. Spread the rice into a thin rectangular layer over the cling wrap.
6. Arrange the soya filling, carrot, and cucumber in a line near one edge.
7. Roll tightly using the cling wrap, pressing gently to form a firm log.
8. Refrigerate for 15–20 minutes.
9. Remove the cling wrap and slice into pieces using a sharp, slightly damp knife.
10. Sprinkle with sesame seeds and serve with soy sauce or a dip.

4. Dahi Bhalla Chaat Cake

Makes: 1 Bundt-shaped chaat cake

Ingredients

For the Bhallas:

• Urad dal – ½ cup
• Moong dal – ¼ cup
• Salt – ½ tsp
• Oil – for frying
• Water – as required

For the Chaat:

• Thick curd – 2 cups
• Powdered sugar – 1–2 tbsp
• Tamarind chutney – 4 tbsp
• Green chutney – 3 tbsp
• Chaat masala – 1 tsp
• Roasted cumin powder – 1 tsp
• Red chilli powder – ½ tsp
• Sev – ½ cup
• Pomegranate seeds – ½ cup

Method

1. Wash and soak the urad dal and moong dal separately for 4–5 hours.
2. Drain well and grind them together into a thick, smooth batter using very little water.
3. Add salt and whisk the batter for 2–3 minutes to make it light and fluffy.
4. Heat oil over medium heat. Drop small portions of batter into the oil and fry until golden and cooked through.
5. Transfer the fried bhallas to warm water and soak for 10–15 minutes.
6. Gently squeeze the bhallas to remove excess water.
7. Whisk the thick curd with powdered sugar until smooth.
8. Lightly grease a Bundt cake mould.
9. Arrange the softened bhallas inside the Bundt mould, gently pressing them together so they take the shape of the mould.
10. Chill for 30–45 minutes so the shape holds.
11. Carefully invert the mould onto a serving plate to create the Dahi Bhalla Chaat Cake.
12. Pour sweetened curd generously over the entire cake.
13. Drizzle with tamarind chutney and green chutney.
14. Sprinkle with chaat masala, roasted cumin powder, and red chilli powder.
15. Finish with plenty of sev.
16. Serve immediately for the best texture.

5. Makhani Wontons

Makes: 16–20 wontons

Ingredients

For Homemade Wonton Sheets:

• Maida – 1 cup (125 g)
• Salt – ¼ tsp
• Oil – 1 tsp
• Water – as required

For the Filling:

• Mixed vegetables – 1 cup, finely chopped
• Ginger – 1 tsp, finely chopped
• Soy sauce – 1 tsp
• Black pepper – ¼ tsp
• Salt – ¼ tsp, or to taste
• Oil – 1 tsp

For the Makhani Sauce:

• Tomatoes – 4 medium, chopped
• Cashews – 15
• Butter – 2 tbsp
• Red chilli powder – 1 tsp
• Garam masala – ½ tsp
• Kasuri methi – 1 tsp, crushed
• Cream – 3 tbsp
• Salt – ½ tsp, or to taste
• Water – ½–1 cup

Method

Make the wonton sheets:

• Mix maida, salt, and oil. Add water gradually and knead into a smooth, firm dough.
• Cover and rest for 20–30 minutes.
• Divide into small portions and roll each portion very thin.
• Cut into approximately 3½–4-inch squares.

Prepare the filling:

• Heat 1 tsp oil in a pan. Add ginger and sauté briefly.
• Add finely chopped vegetables and cook on high heat for 2–3 minutes.
• Add paneer, soy sauce, salt, and pepper. Mix well and allow the filling to cool completely.

Shape and fry:

• Place about 1 tbsp filling in the center of each wonton sheet.
• Brush the edges with water and fold into your preferred wonton shape. Seal firmly.
• Deep-fry over medium heat until crisp and golden. Drain.

Make the makhani sauce:

• Cook tomatoes and cashews with a little water until soft.
• Cool slightly and blend into a smooth puree.
• Melt butter in a pan and add the puree.
• Add red chilli powder, garam masala, and salt. Cook for 5–7 minutes.
• Add water as required and simmer until smooth and creamy.
• Add kasuri methi and cream. Simmer for 1–2 minutes.

Serve:

• Spread the warm makhani sauce on a serving plate.
• Arrange the crispy wontons over the sauce.
• Garnish with a drizzle of cream and crushed kasuri methi.

Recipes and words by Madhu Malhotra, Recipe Creator and Digital Creator