Happy Diwali 2023: Mouthwatering Recipes For A Family Feast On This Day

Diwali is a time when kitchens are infused with the aroma of spices and the sizzle of delectable treats being prepared.

Mouthwatering Recipes For A Family Feast On This Day

Source : Getty

Diwali, also known as the Festival of Lights, is a vibrant and joyous occasion celebrated by millions around the world. As families and communities come together to illuminate their homes with diyas (oil lamps) and colourful decorations, the spirit of festivity extends to the kitchen. Diwali is a time when kitchens are infused with the aroma of spices and the sizzle of delectable treats being prepared. Here are a few recipes that you can try for a lavish diwali feast.

1. Water Chestnut In Sweet Coconut Milk (By Chef Naveen Kumar, The Fatty Bao, Lavelle Road)

Ingredients

• Coconut milk ⅓ cup
• Red food colouring 5 drops
• Sugar ⅓ cup
• Tapioca flour ½ cup
• Water ¼ cup
• Water chestnuts ½ can

Method:

• Start by preparing the water chestnuts. Slice each chestnut into half, making two round disks. Then, make two cuts into the two disks to create 6 equally sized pieces.
• Place the chestnut pieces into a bowl, add red food colouring (or beet juice for a natural colour) and a teaspoon of water. Mix well to ensure the chestnuts are evenly coloured.
• Drain any excess liquid from the coloured chestnuts.
• In a large bowl, add tapioca flour. Toss the coloured chestnuts in the flour, making sure they are coated evenly.
• Place the coated chestnuts in a strainer to remove excess flour. Then, return them to the flour bowl.

The secret to achieving the desired size and texture of your "rubies" is to mist the chestnuts with water using a spritzer. Coat them with flour once again. If you want larger rubies, repeat the process of misting and flouring.

• In a separate pot, bring water to a boil. When the water is boiling, add the coated rubies.
• The cooked rubies will float to the surface and display their vibrant colour. Once they are cooked, use a strainer to remove them from the boiling water and immediately place them in a bowl of ice water to cool and maintain their texture.
• In a small cup, mix sugar and water to create a syrup. Microwave the cup for 2-4 minutes, depending on your microwave, to dissolve the sugar.
• Divide the water chestnut rubies into equal portions and place them in serving bowls. Pour out any water from the bowls.
• Add half of the coconut milk and half of the syrup to each serving bowl. Adjust the amount of syrup to your taste.
• For a refreshing touch, serve the Water Chestnut Rubies in Coconut Milk with crushed ice, especially during hot summer days

2. Apple Pie (By Executive Chef Jayakumar Krishnan, Paper & Pie Cafe)

Sweet Pie Crust

Ingredients

• Flour (all purpose) 140 gm
• Icing Sugar 64 gm
• Salted Butter 100 gm
• Vanilla Essence  1/2 tsp
• Almond Powder 18 gm

Method

• Combine the softened butter, flour and almond powder together - using your fingertips, crumble and mix together till the mixture resembles a wet- sand texture.
• Add the icing sugar and vanilla essence and mix together gently by hand till it forms a smooth dough.
• Form into a ball and cover with cling wrap or silver foil and leave in the fridge for 2-3 hours.
• Remove from the fridge and using a small amount of flour, roll out the dough till it has the thickness of a 5 Rupee coin.
• Carefully line your pie ring or pie dish with the dough (if there are any holes, you can use some excess dough to patch it up).
• Poke a few holes in the dough using a fork or toothpick.
• Pre-bake in the oven set at 165 celsius for 15 minutes till the dough turns a light golden colour.
• Remove from the oven and leave to cool down.

Apple Filling

• Unsalted Butter 75 gm
• Brown sugar 50 gm
• Cinnamon Stick 2 inches
• Apple (Peeled) 400 gm

Method

• Slice the peeled apples into your desired shape (we encourage you to get creative and cut the apples to the size you desire - at Paper and Pie we first quarter the apple and then slice each quarter into about 10-12 even slices).
• Place a medium-sized saucepan over medium heat.
• Add the unsalted butter and brown sugar and melt together till it starts bubbling.
• Add the apple slices and cinnamon stick and cook till the water from the apples have evaporated and the apples have completely softened (this may take about 10-15 minutes). Make sure to stir continuously to avoid the mixture getting burnt on the bottom of the pan.
• Once cooked, allow the mixture to cool down.

Final Assembly and Baking

• Add the cooled down apple mixture to the pre-baked pie crust.
• If you have any extra dough you can crumble it on top of the apples.
• Bake in a preheated oven set to 165 celsius for 20 -25 mins.
• Remove from the oven and cool down completely before slicing and servin

3. Malpua With Rabdi (By Chef Arjyo Banerjee, Vice President Culinary and Central Kitchen, Compass Group India)

For Malpua

• Mawa, Crumbled- 50 gm
• Curd 25 gm
• Refined Flour 25gm
• Milk 25gm
• Fennel Seeds 3gm
• Baking Soda 5gm
• Ghee, For Deep Frying 100 gm

For Sugar Syrup  

• Sugar- 50 gm
• Water- 25gm
• Rose Water- 3gm
• Saffron Strands- 0.2gm
• 2 Tbsp Pistachios, Soaked, Skin Removed, Sliced- 10gm
• Silver Varq- 2gm
• Cardamom Powder- 2gm
• Few Dry/ Fresh Rose Petals- 3gm

Method

• In a mixing bowl add khoya/mawa with curd. Cream down this mixture nicely. Now add flour and milk; make thick & smooth batter without lumps.
• Add black peppercorns & fennel into mortal pestle; crush them finely together. Add this mixture into prepared batter.
• Add baking soda and mix well; rest the batter for least 30 minutes.
• Meanwhile make sugar syrup by combining sugar and water in a pot. Add saffron. Boil it till all the sugar is dissolved then put on simmer till you reach one thread consistency. Remove from the range, add rose water, mix and keep aside by covering it. Keep warm.
• In a kadai heat ghee to deep fry malpua batter. Mix the batter once and take a ladle full of batter and slowly pour the batter into hot ghee. Fry from both the sides till golden brown on medium flame. Remove malpuas and drain the ghee.
• Soak the hot malpuas into sugar syrup for 2-4 minute do not soak them for long time to avoid them to become soggy.
• Remove gently and serve on a bed of rabdi, garnished with rabdi, sliced pistachios, silver varq, cardamom powder, rose petals and mint sprig.
• Serve hot. It can also be served with rabdi.

4. Foxnut Fantasy (By Jaybir Negi, Pastry Chef, The Deltin, Daman)

Ingredients: 

• 1/2 cup condensed milk
• 6 cups Toned Milk 
• 1 tbsp Ghee 3 cups (30 gms)
•  Makhana 1/2 cup (30 gms) 
• Grated Coconut 
• 1/2 tsp Elaichi (Cardamom) Powder 
• 5 Chopped Almonds
• 8-10Kishmish (Raisins

Method:

• Fry makhana in ghee and crush coarsely.
•  In a pan mix crushed makhana and milk, and simmer on low frame for 5-10 minutes. 
• Add grated coconut and continue to cook for another few minutes with frequent stirring, till creamy and little thick. 
• Add condensed milk and cook for another 5 minutes or till you reach the desired consistency. 
• Remove from flame and add cardamom powder. 
• Serve hot or cold garnished with chopped almonds and raisins

5. Mix Grill London House (Chef Amit Bahadur, Blue & Beyond Restobar)

Ingredients:

• Butter Rice
• Chicken Sausage 
• Lamb chops
• Fried Sunny sideup egg
• Grilled Fish
• Boiled vegetable
• Potato Wedge
• Chicken Breast

Method:

• In a frying pan, heat olive oil and butter over medium heat. Add shallots and garlic. Sauté until translucent.
• Pour in red wine and broth. Bring to a simmer, add thyme, salt, and pepper. Simmer for 10 minutes until it thickens. Keep warm.
• In a separate pan, melt unsalted butter over low heat. Add minced garlic, lemon juice, and zest. Season with salt and pepper. Keep warm.
• Assemble pre-platter: Place fried eggs, boiled vegetables, and potato wedges on a serving platter.
• Drizzle both Red Wine and Lemon Butter sauces over the components.
• Serve immediately.

Enjoy your delicious meal with flavorful sauces and a side of fried eggs, boiled vegetables, and potato wedges.

6. Honey Mustard Lemon Fish (Chef Amit Bahadur, Blue & Beyond Restobar)

Ingredients:

For the Crispy Fish:

• Raw fish slices
• Cornflour
• Egg
• Salt
• Black pepper
• Aromat powder (or your favorite seasoning)
• Vegetable oil for deep frying

For the Vegetable Stir-Fry:

• Capsicum, diced
• Carrot, thinly sliced
• Tomato, diced
• Lemon juice
• Honey
• Sugar
• Ginger, chopped
• Green chili, chopped
• Mustard sauce
• Salt
• Black pepper

Method:

• In a bowl, mix cornflour, egg, salt, black pepper, and aromat powder. Coat the raw fish slices with this mixture.
• Heat vegetable oil in a deep frying pan. Once hot, carefully fry the coated fish slices until they are crispy and golden brown. Remove and drain on paper towels.
• In another pan, add a bit of oil and heat it. Add the chopped ginger and green chili. Sauté for about a minute.
• Add 100 ml of water to the pan, followed by two spoons of mustard sauce, two spoons of honey, two spoons of sugar, one spoon of lemon juice, salt, and black pepper. Stir well.
• Let the sauce simmer for a couple of minutes, allowing it to thicken slightly.
• Add the diced capsicum, thinly sliced carrot, and diced tomato to the pan. Stir-fry for a few minutes until the vegetables are slightly tender but still crisp.
• Return the crispy fish slices to the pan and gently coat them with the sweet and spicy sauce and vegetables.
• Once everything is well mixed and heated through, serve on a platter.
• Enjoy your Sweet and Spicy Crispy Fish with Vegetable Stir-Fry - a delightful combination of crispy fish and a flavorful, sweet and spicy sauce with colorful vegetables.
  

7. Mutton Stew (By Chef Roopa Nabar, TTK Prestige)

Ingredients:

• 750 gm mutton cut into big cubes
• 2 potatoes cut into cubes
• 1 onion roughly chopped
• 1 cup mixture of peas with roughly chopped carrots & beans.
• 4 green chillis slit.
• 1 tbsp ginger garlic paste
• 1 tbsp ginger juliennes
• 1 tbsp maida (plain flour)
• 2 cups coconut milk
• 4 cloves
• 6 pepper corns
• 2 cardamoms
• 1 inch cinnamon
• ½ tsp pepper powder
• Few curry leaves
• 2 tbsp oil
• 1 tbsp coconut oil
• Salt to taste

Method:

• Heat oil in a pressure cooker. Add cloves, pepper, cardamom, cinnamon once hot. Add onions once they splutter. Fry for a minute
• Add ginger garlic paste and fry for a minute.
• Add mutton, fry for a minute. Add flour, fry for a minute.
• Add 1½ cup water and cook under pressure for 8 minutes.
• Put off the flame, open the lid after the pressure drops, add potatoes, vegetables and cook for 5 minutes
• Add coconut milk, ginger juliennes, green chillis and simmer for 5 minutes.
• In a tempering bowl heat coconut oil, add curry leaves and pour it over cooking stew.
• Add pepper powder put off the flame.
• Serve with appams or bread

8. Chickpea Gold Coins, Peppers Medley, Potato Mint Salad (By Harish Closepet aka Harry’s Lunchbox: Chef and Entrepreneur, Golden Feast Lunchbox)

Chickpea Gold Coins

Ingredients:

• 200g of chickpeas
• 2 tablespoons of besan flour (gram flour)
• 1/2 teaspoon of garam masala
• Finely chopped onion (as needed)
• Finely chopped coriander (as needed)
• Salt to taste
• Black sesame seeds (as needed)

Method:

1. Cook 200g of chickpeas in a pressure cooker and mash them. Drain all the water.
2. In a mixing bowl, add the mashed chickpeas, 2 tablespoons of besan flour, 1/2 teaspoon of garam masala, finely chopped onion, coriander, and salt to taste.
3. Mix well and shape the mixture into round coins, adding black sesame seeds for added nutrition.
4. Tawa fry the coins on both sides until they are golden and crispy.

Peppers Medley

Ingredients:

• Chopped onions (as needed)
• Coloured peppers (as needed)
• Kashmiri chilli powder (to taste)
• Salt (to taste)

Method:

• In a pan, stir-fry chopped onions and coloured peppers until they become tender and fragrant.
• Season with Kashmiri chilli powder and salt to taste. Stir-fry until well combined.

Potato Mint Salad

Ingredients:

• Diced (skin-on) potatoes (as needed)
• Hung curd (as needed)
• Fresh cream (as needed)
• Salt (to taste)
• Mint leaves (as needed)

Method:

• Cook diced (skin-on) potatoes.
• In a mixing bowl, mix hung curd, fresh cream, salt, and mint leaves.
• Add the cooked potatoes to this mixture and toss gently.
• Enjoy a creamy and minty potato salad.

9. Aloo Palak Patta Chaat (By Shikha Nath, Culinary Director at Copper Chimney)

Ingredients:

For the Crispy Bits

1 Potato, sliced into 10 thin slices with a mandolin slicer 10 Spinach leaves, washed well.

For the Batter

• 1/2 Cup chickpea flour (besan)
• 1/2 Tsp carom seeds
• 1/4 Tsp turmeric powder
• 1/4 Tsp red chilli powder Tsp ginger paste
• 1/2 Tsp garlic paste
• 1 Tsp cornflour
• 1/2 Cup water
• 1/2 Tsp salt Cooking oil for frying

For the Garnish

• 2 Tbsp sweet tamarind chutney
• 1 Tbsp green mint and coriander chutney , whisked with 1/2 Tbsp sugar
• 1/2 Cup yoghurt
• 1 Tbsp pomegranate seeds 1/2 Tsp chaat masala

Method

• Whisk the ingredients for the batter until well blended and keep aside for 30 minutes Dip the potato slices in the batter and fry in hot oil till golden. Dip the spinach leaves in the batter and fry till crisp.
• In a serving platter, layer the spinach leaves and potatoes alternately. Sprinkle achar masala and drizzle with the sweetened yoghurt, tamarind chutney and green chutney. Garnish with fresh pomegranate seeds and serve.