Recipes to make your Diwali special
Diwali is a vibrant, colourful, joyous celebration expressed through the medium of food. But sweets, or mithai, take center stage during the festival. It is a common practice to exchange sweets with family, friends, and neighbors. A very Happy and Prosperous Diwali to you and your family.
Dahi ke kabab
Ingredients
2 cups hung curd
1 tbs grated cheese
1 tbs coriander leaves (finely chopped )
1 pc green chilli (finely chopped)
Salt and pepper to taste
1 tsp cornflour
1/2 tsp chat masala
¼ tsp white pepper
2 cups hung curd
1 tbs grated cheese
1 tbs coriander leaves (finely chopped )
1 pc green chilli (finely chopped)
Salt and pepper to taste
1 tsp cornflour
1/2 tsp chat masala
¼ tsp white pepper
Knead the hung curd with the palm of the hand till the grains disappear. Give rest for 1 hour in fridge.
Add all the other ingredients. Divide in equal parts and make patties .
Shallow fry them.We recommend a grill pan for frying
Serve with mint chutney
Add all the other ingredients. Divide in equal parts and make patties .
Shallow fry them.We recommend a grill pan for frying
Serve with mint chutney
besan laddoo
Ingredients
Besan/ Chick pea flour/Gram flour - 1 cup
Rava/Semolina - 2 tbsp
1 cup powdered sugar or boora
4 cardamoms, powdered
Dry Nuts - 2 tbsp(you can use cashew,pistachio,almond or raisins)
Dry roast the besan and rava in a pan on slow flame for about 11-12 mins.
Add the melted ghee and continue roasting the besan for some more 5-6 minutes stirring continuously.
Once you get a strong nutty fragrance then switch off the fire,remove the pan from the stove and keep down.
Grind the sugar & cardamon into fine powder.
Add the sugar powder
You can also add chopped dry fruits at this stage. stir well.
Mix it with hand and roll them into balls.
If you wish to garnish with nuts, crush the nuts into pieces, apply ghee slightly on the ladoo and press it on the crushed nuts.
if you are unable to form the ladoos even when the mixture has cooled completely, then keep the mixture in the fridge for 20-30 mins. the ghee will solidify a bit and you will be easily able to form the besan ladoos.
Recommendation: You can get good quality smoked or roasted almonds online as well: http://amzn.to/2dOs7Nz
Add the melted ghee and continue roasting the besan for some more 5-6 minutes stirring continuously.
Once you get a strong nutty fragrance then switch off the fire,remove the pan from the stove and keep down.
Grind the sugar & cardamon into fine powder.
Add the sugar powder
You can also add chopped dry fruits at this stage. stir well.
Mix it with hand and roll them into balls.
If you wish to garnish with nuts, crush the nuts into pieces, apply ghee slightly on the ladoo and press it on the crushed nuts.
if you are unable to form the ladoos even when the mixture has cooled completely, then keep the mixture in the fridge for 20-30 mins. the ghee will solidify a bit and you will be easily able to form the besan ladoos.
Recommendation: You can get good quality smoked or roasted almonds online as well: http://amzn.to/2dOs7Nz
paneer butter masala
Ingredients
Paneer: 200 gms
Mace or javitri: 2
Small cardamom or chhoti elaychi: 3-4
Tomatoes: 4 medium size
Fresh cream: ¼ cup
Butter: 4 tbsp
Oil: 1 tsp
1 or 2 green chili/hari mirch, slit (reserve a few for garnishing)
Garlic: 3-4 cloves
Ginger: ½
1 inch ginger/adrak julienned (for garnishing)
2 tbsp cashew or 18 to 20 cashews soaked then just grind the cashews to a smooth paste.
1 tej patta/indian bay leaf 1 tsp kasuri methi/dry methi leaves
½ tsp red chili powder/lal mirch powder or deghi mirch or kashmiri mirch powder
1.5 cups water a few coriander/cilantro/dhania leaves for garnishing (optional)
Salt and sugar as required
Coriander powder: ½ tsp
Paneer: 200 gms
Mace or javitri: 2
Small cardamom or chhoti elaychi: 3-4
Tomatoes: 4 medium size
Fresh cream: ¼ cup
Butter: 4 tbsp
Oil: 1 tsp
1 or 2 green chili/hari mirch, slit (reserve a few for garnishing)
Garlic: 3-4 cloves
Ginger: ½
1 inch ginger/adrak julienned (for garnishing)
2 tbsp cashew or 18 to 20 cashews soaked then just grind the cashews to a smooth paste.
1 tej patta/indian bay leaf 1 tsp kasuri methi/dry methi leaves
½ tsp red chili powder/lal mirch powder or deghi mirch or kashmiri mirch powder
1.5 cups water a few coriander/cilantro/dhania leaves for garnishing (optional)
Salt and sugar as required
Coriander powder: ½ tsp
Heat oil and butter in a pan.
Add bay leaf Add grinded mace and small cardamom. Add gingergarlic paste and saute till the raw aroma disappears. Add the tomato puree and stir well. Add turmeric powder, red chilly powder and kasmiri lal mirch powder. Now add coriander powder Add cashew paste and stir well. saute the cashew paste till the oil begins to leave the sides of the masala paste. Add little water at this time. Add julienned ginger and green chilies, salt and sugar and simmer till the curry begins to thicken Now add fresh cream, mix and add paneer pieces and kasoori methi Garnish paneer butter masala with coriander leaves. serve paneer butter masala hot with plain naan, garlic naan, rotis or steamed basmati or jeera rice. . |
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malai kofta
Ingredients
For kofta
3 - medium-sized Potatoes
1 cup - Paneer
2-3 - Green chillies
20 g - Cashew nuts
1 tsp - chopped Coriander leaves
3 tbsp - Ghee
1 tbsp cornflour
¾ tbsp almond flour or ¾ tbsp milk powder or ¾ tbsp khoya/evaporated milk salt as required
For the gravy
Ghee
2 flakes - Garlic
2 tsp - Ginger
1/2 cup - Coconut
1 - Onion
1 - Red Chilli
1" - Cinnamon
6 - Cloves
6 - Cardamoms
1 bay leaf
1 cup tomato puree, about 2 large tomatoes pureed
¼ tsp turmeric powder
2 cups water 1 tsp kasuri methi/dry fenugreek leaves salt as required
For kofta
3 - medium-sized Potatoes
1 cup - Paneer
2-3 - Green chillies
20 g - Cashew nuts
1 tsp - chopped Coriander leaves
3 tbsp - Ghee
1 tbsp cornflour
¾ tbsp almond flour or ¾ tbsp milk powder or ¾ tbsp khoya/evaporated milk salt as required
For the gravy
Ghee
2 flakes - Garlic
2 tsp - Ginger
1/2 cup - Coconut
1 - Onion
1 - Red Chilli
1" - Cinnamon
6 - Cloves
6 - Cardamoms
1 bay leaf
1 cup tomato puree, about 2 large tomatoes pureed
¼ tsp turmeric powder
2 cups water 1 tsp kasuri methi/dry fenugreek leaves salt as required
For the kofta
Boil potatoes, peel and mash them. Grind the cashew nuts into a paste. Mix the mashed potatoes, cashew nut paste, grated paneer, chopped green chillies, coriander leaves and salt. cornflour¾ tbsp almond flour or ¾ tbsp milk powder or ¾ tbsp khoya/evaporated milk Make medium sized balls and fry the koftas in medium hot oil till golden, keep aside for the gravy Fry chopped garlic, ginger, onion, coconut, cinnamon, cloves, cardamoms, red chilli Grind them Heat ghee and add bay leaf Add the paste , tomato puree and saute for 2-3 minutes. Add the turmeric powder, Stir and saute till the oil starts to leave the sides of the masala paste. Add water and stir. Add crushed kasuri methi leaves and salt. Add the koftas in the curry Garnish the malai kofta with some cream, grated paneer and coriander leaves |
almond milk
Ingredients
2 glass milk
15-20 almonds
1 tsp cardamom powder
2 tsp sugar
Soak almonds overnight. Remove peels and grind them into a fine paste. Keep aside.
Pour milk in a pan.
Add cardamom powder, almond paste and sugar and cook on slow for 10-15 minutes.
Serve hot.
Recommendation: You can use a milk frother to give your drink a foamy look.
Ingredients
2 glass milk
15-20 almonds
1 tsp cardamom powder
2 tsp sugar
Soak almonds overnight. Remove peels and grind them into a fine paste. Keep aside.
Pour milk in a pan.
Add cardamom powder, almond paste and sugar and cook on slow for 10-15 minutes.
Serve hot.
Recommendation: You can use a milk frother to give your drink a foamy look.