Now that the fasting fervour of Navratri is over, when people, especially Hindus, avoid eating onion, garlic and non-vegetarian food, people are gearing up for the full-fledged party cum festive season. After fasting for nine pious days of Navratri, people are now exploring different food options.

Here are some of the lip-smacking dishes one can try this festive season.

Spaghetti Aglio Olio

Ingredients:

Olive oil: 2 tbsp ( 20 ml)
Garlic sliced: 1 tbsp ( 20 gm )
Black olive sliced: ½ tsp
Red chilli sliced: ¼ tsp
Red chilli flakes: ¼ tsp
Black pepper crush: ¼ tsp
Spaghetti: 300 gram
Salt: ½ tsp
Sliced garlic fried: 1 tbsp
Shredded parmesan cheese: 1 tablespoon
House bread: 1 no (1/16 cut)

Method: Boil the spaghetti as per the procedure and pre-portion the same and keep refrigerated until required for use. Heat oil in preheated saute pan. Saute garlic slices in the hot oil. Add black olives, chilli flakes and fresh red chillies. Drop pasta in a pot of salted boiling water and reheat for 20 seconds. Drain the pasta and add to the saute pan. Toss all the ingredients until fully incorporated. Add black peppercorn, parmesan cheese and toss. Using a spaghetti tong remove all the pasta in a preheated pasta plate. Sprinkle golden brown fried garlic flakes as a garnish. Serve along with a warm house bread on the side.

Herb Rubbed Chicken

Ingredients:

Chicken Breast: 1 no
Herb Marinade: 30 gm
Basil chopped: 3 cup
Seasoned, garlic: 1/3rdcup
Olive oil blend: 3 cup
Black pepper, coarsely: 1/4th cup
Salt: 5 gm

Mix all the above ingredients for the marinade

Pepper Corn Sauce: 90 ml
Roasted vegetables: 150 gm
Mashed potatoes: 100 gm

Garnish
House Bread: 1 no (1/16thCut)

Method: Marinate the cleaned chicken breast with herb marinade and keep overnight. Remove 1  herb-rubbed chicken breast and place the skin down on the clean hot grill horizontally, ( the skin side is the smoother side of the chicken breast ). Leave on this spot for approx. 1 min, turn the breast 90 degrees to obtain the grill marks. Cook for another 30 seconds. Flip to the other side and grill for 30 sec to seal off the other side. Remove from the grill and place in a saute pan and pour 60 ml of peppercorn sauce, cook for a minute and remove on a serving plate along with the sauce on top of the chicken. Place the mashed potatoes inside the microwave and heat. Pass through the roasted vegetables in the oven halfway through and heat. Place on the plate as shown in the picture. Place 30 ml of peppercorn sauce in a ramekin and serve alongside. Serve the dish with 1no house bread.