Across many parts of India and Nepal, Diwali is celebrated as the homecoming of Rama after a 14-year exile in the forest and his victory over Ravana.In the legend, the people of Ayodhya (the capital of his kingdom) welcomed Rama by lighting rows (avali) of lamps (d?pa), thus its name: d?p?wali. Sumptuous food happens to be an inevitable part of this festival. Diwali Recipes in India comprise of various delectable dishes depending on the different geographical conditions and mainly on the taste of the families. In this section of Diwali Recipes here we have lined up some of the most popular Diwali Sweets, Diwali Snacks which are easy in preparation and would definitely make your Diwali celebrations more memorable not only for you but also for your dear friends and relatives. So what are you waiting for? Just go through the way of making these delicious Diwali Recipes that'll make your loved ones lick their fingers.
Cashew BarfiIngredients: * 1 cup: Powdered sugar*4 tbsp: Milk powder *A little milk *½ tsp: Powdered elaichi *1 cup: Cashews *1 tbsp: Ghee
Method: *Grind cashews in a blender till you have a fine powder. *Knead the ground cashew with powdered sugar, milk powder, cardamom, ghee and a little milk. Knead till you get a thick buttery dough. *Roll out and cut into diamonds and bake in the oven till a light golden brown.
Ingredients: *250 gm: Maa ki dal, washed *Curd *1/2 cup: Onion, chopped finely *1 inch piece: Ginger, chopped, small pieces *2-3: Green chillies, chopped *1/2 tsp: Cumin seed *1/2 tsp: Salt *1/4 tsp: Soda-bi-carb *15-20: Raisins- *750 gm: Oil for frying, *Green coriander, chopped, for garnish *Water to soak dal.
Method: *Wash and soak daal in enough water to cover the dal. Soak it for three hours. *Drain water and grind the dal. *Add chopped onion, ginger, coriander-chillies-salt, cumin seed and soda. *Heat oil. With moistened hands, make Bhalla with daal batter into 2” discs. *Deep fry - each Bhalla - light brown.
Drain oil, keep aside. *Soak in hot water for 10 minutes. Press out water lightly. *Beat curds, add salt, 1/2 tsp cumin seeds. *Soak raisins in water for 10 minutes. Add to the curd. *Lay Bhallas in a flat dish and pour curds on it. *Garnish with red chilli powder-chopped coriander, powdered cumin seeds. *Serve with imli chutney and extra beaten curd.
Ingredients (Serves: 6): *6 cups: Milk *3 tbs: Rice preferably long — grained (called Basmati in India) *9 tbs: Sugar (or to taste) *1/2 tsp: Cardamoms (powdered) *1½ tbs: Almonds (blanched and sliced) *1½ tbs: Pistachios (sliced) *1½ tbs: Cashew nuts (sliced) *A few strands of saffron soaked in a little milk.
Method: *Wash the rice and soak it in a little water for about 40 minutes. Grind the rice with just enough water in which it was soaked to make a fine paste. Keep aside. *Pour the milk in a vessel and bring it to a boil on medium heat. Let it simmer. Meanwhile, take a little of this hot milk in a bowl, add the rice paste and dilute it to a very thin consistency. Add this to the simmering milk and mix, stirring continuously. Cook on low heat for 16 minutes or till the milk has thickened. Add sugar and stir well. Keep on low heat for about five minutes. Remove from heat. Add the saffron and sprinkle cardamom powder on top. *Garnish with sliced almonds, pistachios and cashew nuts. *Serve chilled.
Chana Dal Dhokla
Ingredients: *250 gm: Channa dal *50 ml: Yoghurt *Sugar *For Tempering *20 ml: Oil *5 gm: Mustard seeds *3 gm: Red chillies *2 gm: Asafoetida *5 ml: Lemon juice *3 gm: Soda bi-carb *10 gm: Green chillies *20 gm: Coriander leaves *10 gm: Ginger *10 gm: Turmeric *Salt to taste *10 ml: Oil *20 ml: Water *For Garnish *Coconut *Coriander leaves.
Method: *For the preparation, chop coriander leaves, green chillies and ginger. Grate the coconut. *Soak lentils in water for at least 2 hours and blend with the yoghurt, to form the consistency of pancake batter. *Mix in the sugar and leave in a warm place to ferment overnight. Mix in the soda bi-carb with oil and leave in a cool place. *For cooking, mix in the remaining ingredients for the batter after it is fermented. Grease a mould or other suitable vessel and place in a steamer. *Add the soda bicarb to the batter and mix well till light and fluffy. Immediately pour into the prepared vessel. *Cover and steam for 20 minutes. Remove, cool and cut into cubes. *Heat oil in a pan and add mustard seeds, when crackling add the rest of the tempering ingredients. *Pour over the dhokla cubes.4Garnish by sprinkling grated coconut and coriander leaves.