Diwali 2018: Indulge in delicious dishes this festival season | 2018-11-04 | daily-sun.com

Diwali 2018: Indulge in delicious dishes this festival season

Sun Online Desk     4th November, 2018 11:31:54 printer

Diwali 2018: Indulge in delicious dishes this festival season

 

One of the most awaited festivals in India, Diwali is around the corner and excitement is at its peak. The festival of lights is incomplete without food and one can’t deny indulging in delicious dishes.

 

People have also started cleaning their houses, purchasing new clothes, buying gifts for dear ones and hosting card parties. During the weeklong festival season, relatives and friends come for a visit to wish Diwali.

 

So it’s time to impress your guests with lavish Diwali dishes.

 

You can now try out these delectable recipes and enjoy it with your family and extended family. Try out these delicious recipes curated exclusively by Chef Sabyasachi Gorai, Chef Maharaj Jodharam Choudhary, Chef Ajay Anand, Sheroes—Zikra Khan, Chef Sujeet Singh, Chef Ashish Srivastava and After Stories.

 

Walnut Shahi Tukda

 

Ingredients

 

For rabri:

 

1 litre full cream milk

 

¼ cup sugar

 

½ teaspoon cardamom powder

 

2 tablespoon saffron milk

 

For sugar syrup:

 

½ cup sugar

 

½ cup water

 

Few saffron threads

 

For serving:

 

6 slices bread white or brown

 

3 tablespoon oil

 

1/2 cup California walnut halves

 

Preparations

 

1. Remove the sides of bread and cut them into a triangle.

 

2. Fry the bread slices, both sides, in hot oil till the bread turns golden brown.

 

3. For sugar syrup, put water in a pan and add sugar to it. Add few saffron threads, if desired. Bring it to a boil and then turn off the heat.

 

4. Dip both sides of bread in sugar syrup and keep aside.

 

5. For rabri, heat milk and then add sugar, cardamom powder and saffron milk into it.

 

6. In a plate, place fried bread slices and pour in ½ cup of prepared rabri on top to serve.

 

(The recipe is shared by Chef Sabyasachi Gorai)

 

Taash Kebab

 

Lamb boneless   500 gm

 

Garam masala    ¼ tsp

 

Red chili whole  3 no

 

Garlic paste        2 tsp

 

Onion, paste      1 no

 

Eggs                   2 no

 

White cumin      2 tsp

 

Salt                     to taste

 

Olive oil              2 tbsp

 

Preparations

 

Boil lamb with red chili and salt inadequate moisture on low flame

 

Continue till moisture evaporates and mince the lamb,  keep aside

 

Separate the egg whites and yellow and whisk till fluffy

 

Add garam masala, garlic paste, cumin, onion and egg yolk to the lamb mince

 

Continue kneading evenly and add egg white in last

 

Make spade shape cutlets and shallow fry in olive oil in a nonstick pan

 

Serve on playing card imitation with a green salad and mint chutney.

 

 

(This recipe is shared byThe Metropolitan Hotel & Spa)

 

Pumpkin Halwa

 

Ingredients

 

Pumpkin 3 cups (grated)

 

Sugar1-2 cups

 

Condensed milk 1/2 cup

 

Cashew nut 1 tbsp

 

Almonds 10-15

 

Ghee 2 tbsp

 

Cardamom powder

 

Coconut milk 2 cups

 

Preparations

1. Grate pumpkin and heat the pressure cooker. Add 1•5 tbsp ghee fry for about 3-4 mins or till nice aroma comes out. Add coconut milk and let it boil. Cook for two whistles. Let it cool down and open lid. Let it heat in a medium flame till the moisture is absorbed.

 

2. Add in sugar & condensed milk, powdered cashew mix well fry for another 2 minutes. Add cardamoms. Fry till the ghee separates from it. Add the remaining ghee and mix well. Add chopped almonds and mix well.

 

(This recipe is shared by SHEROES Cooking and Recipes Community member Zikra Khan)

 

Kaju Anjeer Roll

 

Ingredients

 

300 g – cashewnuts, powdered

 

300 g – khoya

 

100 g – Maida (all purpose flour)

 

1 tin sweetened condensed Milk

 

1/2 cup – finely chopped fried Figs(anjeer)

 

1.5 cup – Milk

 

Silver foil for decorating

 

Preparations

 

1. Blend all the ingredients, except the anjeer, to a smooth paste.

 

2. Pour the mixture into a thick bottom kadai.

 

3. Add the chopped anjeer.

 

4.Cook (stirring continuously) until the mixture thickens and starts leaving the sides of the kadai and forms a ball.

 

5. Put the mixture on a flat surface and roll out thinly (1/4 cm thickness).

 

6. Cool the mixture and cut into diamond shapes.

 

7. Decorate with silver foil.

 

 

 

(This recipe is shared by Sujeet Singh, Radisson Noida, Sector 55)

 

Bundi Ladoo Chessecake

 

300 gm yoghurt (curd)

 

100 gm condensed milk

 

1/2 cup water

 

1/4 cup sliced pistachios

 

2 tablespoon melted butter

 

5 bundi ladoo

 

200 gm cream cheese

 

1 tablespoon gelatin

 

1/4 cup sliced almonds

 

2 glucose biscuits

 

2 tablespoon brown sugar

 

Preparations

 

Crush the cookies very finely. Now mix melted butter, brown sugar and crushed cookies in a mixing bowl and put it in the bottom of the pan, and flatten it with light pressure.

 

Put a saucepan on medium flame and heat water in it. In the meanwhile, dissolve the agar-agar or gelatin in three tablespoon of water. Pour this gelatin mixture in the ½ cup of water when it comes to a boil.

 

Next, turn off the flame and mix well. Let it cool. In a large mixing bowl, blend hung curd, cream cheese and condensed milk together.

 

Add the agar-agar, after it is cooled and blend well with a hand mixer. The mixture will be thick.

 

Now pour this mixture over the crushed cookies in the baking pan. Cover and refrigerate for at least six hours or till serving time.


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