Introduction
Diwali symbolises the victory of light over darkness. Diwali literally means 'row of diyas', and homes are lit with traditional diyas and fairy lights to celebrate the occasion. With the stage set for festivities, what is better than friends and family to enjoy the day?
Food is an essential part of any festivity. And when there is a chance to show off culinary skills, no woman or man worth their salt wants to be caught on the wrong foot. So, what delicious recipes would add that extra punch to the everyday fair for a Diwali party? Let's find out.
Chilled Strawberry champagne tea
Innovation is the key when entertaining. Any old drink won't do. This chilled strawberry champagne tea is sure to add a spark to the festivities.
Ingredients
A packet of strawberry champagne tea
Some mint leaves
Ice cubes
Method
Make the tea following the instructions on the packet. Serve chilled with ice cubes and mint leaves.
Brown rice chutney salad
This surprising recipe is sure to have friends asking for more!
Ingredients
½ cup mango chutney
3 tbsp olive oil
2 tsp curry powder
2tbsp red wine vinegar
½ tsp salt
½ tsp garam masala
8 cups brown rice, cooked and cooled
3 shredded medium carrots
¾ dried cranberries [optional]
1 red bell pepper chopped
1 chopped apple
1 cup salted cashew
Method
Mix the first six ingredients in the recipe. Toss in the rice, carrots, bell peppers, green onions and cranberries. Refrigerate for several hours. Sprinkle the spinach and apples and toss. Garnish with cashews and serve cold.
Tip: Where does one find ripe mangoes in November? Green mango or apple chutney made to your taste are great substitutes.
Quick-fix butter paneer
Sometimes it's the simple things that give the best flavour.
Ingredients
1 large onion, cut into chunks
3 large cloves of garlic
1 tomato chopped into chunks
½ inch piece of ginger
1 green chilli
A fist full of cashew nuts
A cup of milk
2-3 tbsp of oil
1 teaspoon cumin seeds
1 tej patta
¼ tsp Haldi
1 ½ tsp dhania jeera powder
1 to 2 tsp red chilli powder
1 tsp garam masala
1 or 2 cardamom
300 gms paneer
Chopped coriander
Salt to taste
Method
Toss the onions, garlic, tomatoes, chilli, and ginger into a mixture and make a fine paste. Next, put the cashew nuts into the mixer and make a paste by adding a bit of milk.
In a pan, heat the oil. Put in the cumin seeds and let them crackle. Add the tomato paste and let it simmer until the raw onion smell fades. Next, add the dhania jeera powder, chilli powder,haldi, salt, and garam masala. Cook till the mixture leaves the sides of the pan. Add the cashew paste and the milk and cook till the gravy becomes thick. Now toss in your paneer cubes and cook for two minutes. Garnish with coriander leaves. Serve with roti and rice.
Chocolate quinoa fudge balls
These fudge balls are tasty and healthy too!
Ingredients
1/3 cup quinoa uncooked
1 cup pitted dates [around 10-12]
1/3 cup almonds
1 tbsp honey
2 tbsp cocoa powder
Cocoa powder to coat the balls
Pistachio powder for coating
Shredded coconut for sprinkling
Method
Preheat the oven to 350 degrees F. Spread the quinoa on a baking sheet and toast in the oven for 6-8 minutes till golden. Keep a check, so it doesn't burn. Next, combine the dates, cocoa powder and almonds and pulse in a food processor. Add the honey and pulse again. your mixture should be crumbly and doughy. Take a bit of the dough in your palm and check if it sticks. If it crumbles, you can add a bit of honey and blend again. Now, add the toasted quinoa and pulse for a few minutes. Remove on a plate and shape it into bite-sized balls. depending on taste, roll these balls in coconut, pistachio powder or mixed nut powder.
Broccoli pesto pasta
Pasta is easy to make and a lovely addition to a party menu. Serve with baked garlic bread.
Ingredients
For cooking pasta
1 cup quinoa pasta
6-8 cups of water for boiling pasta
Salt as per taste
For pesto
1 cup broccoli cut into florets
1 cup fresh sweet basil leaves
8-10 walnuts or almonds
2 cloves garlic
¼ cup parmesan cheese
1 tsp red chilli flakes
¼ cup olive oil
Salt to taste
Method
Bring the water to a boil. Add salt and broccoli. Let it cook for 2 mins and drain. In the same water, cook the pasta till done.
To make the pesto, grind the walnuts, garlic, red chilli flakes, and parmesan cheese and pulse till well-blended. Next, add the olive oil, fresh basil leaves and broccoli to the blender and pulse a few times to get a coarse paste.
Drain the pasta, add the pesto and toss. Sprinkle cheese as garnish and serve with garlic bread.
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