Signature Recipes by Chef Vikas Khanna

Cranberry Yogurt Tikki

Ingredients: (Serves 4–5)

  • 1 cup thick hung curd
  • (Greek yogurt works well)
  • ½ cup boiled & mashed potatoes
  • ¼ cup dried cranberries (finely chopped)
  • 1 tbsp roasted peanuts or cashews crushed)
  • 1 green chili (finely chopped)
  • ½ tsp roasted cumin powder
  • ½ tsp chaat masala
  • 1 tbsp cornflour (or as needed for inding)
  • Salt to taste
  • Oil or ghee for shallow frying

Method:
1. Prepare yogurt base: If using regular yogurt, strain for 3–4 hours to remove excess whey.
2. In a bowl, mix hung curd, mashed potatoes, chopped cranberries, nuts, spices, salt, and green chili.
3. Add cornflour gradually to form a soft but shapeable dough.
4. Shape into small flat tikkis.
5. Refrigerate for 20–30 minutes (helps firm up).
6. Shallow fry on medium heat until golden and crisp on both sides.
7. Serve hot with cranberry chutney or mint chutney.

Katifi Crust

Ingredients:

  • 200 g kataifi pastry
  • (shredded phyllo dough)
  • 75 g melted butter (or ghee)
  • 1 tbsp sugar
  • (optional, for sweet applications)
  • Pinch of salt (for savory use)

Method:

1. Preheat oven to 180°C (350°F).
2. Gently loosen kataifi strands with fingers.
3. Toss evenly with melted butter (coat well).
4. Press into tart molds, ramekins, or flat tray forming an even layer.
5. Bake 12–18 minutes until golden brown and crisp.
6. Cool completely before filling (can be used for sweet or savory fillings)

Cranberry Date Chutney

Ingredients:

  • 1 cup fresh or dried cranberries
  • ½ cup seedless dates (chopped)
  • ½ cup water
  • 1 tbsp jaggery or brown sugar
    (adjust to taste)
  • ½ tsp grated ginger
  • ¼ tsp red chili powder
  • ½ tsp roasted cumin powder
  • Salt to taste
  • 1 tsp lemon juice

Method:

1. In a saucepan, add cranberries, dates, and water.
2. Cook on medium heat until cranberries soften and burst (5–8 minutes).
3. Add jaggery, ginger, spices, and salt.
4. Simmer until slightly thick.
5. Cool and blend to smooth or keep chunky.
6. Finish with lemon juice.
7. Store refrigerated up to 1 week.

Spiced Cranberry Salsa

Ingredients:

  • 1 cup fresh cranberries
    (finely chopped or lightly pulsed)
  • 2 tbsp finely chopped red onion
  • 1 tbsp chopped coriander leaves
  • 1 green chili (finely chopped)
  • 1 tbsp orange juice or lime juice
  • ½ tsp honey
  • Pinch of black pepper
  • Salt to taste

Method:

1. Finely chop cranberries (avoid pureeing completely).
2. Mix with onion, coriander, chili, juice, honey, salt, and pepper.
3. Let rest 20–30 minutes for flavors to develop.
4. Serve chilled with tikkis, nachos, grilled paneer, or festive platters. (can be used for sweet or savory fillings)