It’s the festival of lights and what better way to rejoice the festival than savour some mouth-watering, lip-smacking, taste buds-tantalising dishes. Try out these amazing diwali recipes with The Millennial-Hub.
DIWALI SPECIAL – BHAPA DOI
Spruce up your culinary game this Diwali with Bhapa Doi A.K.A Steamed Yogurt. This recipe serves four portions.
Here’s what you need!
Hung yogurt – 600 gms, condensed milk – 150 gms, Blood orange juice – 50gms, blood orange segments – 50gms, dried figs – 50 grams, green cardamom – ¼ tsp and some butter for greasing the bowls.
Now first things first: You need to soak the dried figs for 1 hour and then proceed to hang your yogurt for to drain the excess water. Meanwhile, peel the blood orange and extract the juice. Cut another orange and in to 3 segments each and keep them aside. Cut up the soaked figs into small dices and set aside.
Ina large bowl combine the hung yogurt and the condensed milk and mix well. Then add the Blood orange juice and continue to mix well till all the ingredients are incorporated well. Now add the cardamom powder, fig dices and the blood orange segments.
Now grease you bowls with butter and pour the prepared mixtures into the bowls. Add some pistachios on top and cover these bowls with a silver foil and place them in a steamer for 20 mins.
Once done, remove them from the steamer and let them cool down to room temperature and refrigerate them for 30 mins. Add the remaining garnishing on top.
DIWALI SPECIAL – KHUBANI, ALU BUKHARA AND ANJEER KI BURFI
Celebrate Diwali with Khubani, Alu Bhukhara and Anjeer Ki Burfi. This recipe serves a total of four portions. Here’s what you need!
Khoya – 300gms, apricot dried and seedless – 200gms, Dry and Seedless prunes – 200gms, Dried figs – 200gms, Almond Powder – 50 gms, Jaggery or Molasses – 30 gms, Pistachios – 20 gms, Chironji – 10gms, Cardamom Powder – 1tsp and about 25 gms of ghee.
Soak the Apricots for 1 hour and then boil them till they get soft and then finely chop them. Side by side, soak the dry prunes for an hour. Then boil the prunes and finely chop them. Meanwhile soak the dry figs in for an hour and then strain them. Once done, make a fine puree. Slice the peeled pistachios finely and last Blanche and remove the skin off the almonds and make a fine powder.
In a pan, heat up the ghee. Add the Fig puree and cook it till it gets thick. Then proceed to add the chopped apricot and chopped prunes and cook this for 15 minutes.
Next, you add the grated jiggery and continue to stir for 2 to 3 minutes and then add the almond powder. Now add the grated khoya and continue to cook on low flame for a good 4 to 5 minutes. Make sure to keep stirring in between. Then add the cardamom powder.
Keep a check on the consistency. If it thickens, then it’s all set for the burfi.
In a separate pan, dry roast the Chironji.
Spread the mixture on a square tray and ensure its spread out evenly. Add the chopped pistachios and chironji evenly.
Leave this cool down to room temperature and then cut into your desired shapes and sizes.
DIWALI SPECIAL – MIXED LENTIL SPROUTS KEBAB (with beetroot dip)
Make heads turn this Diwali with Mixed Lentil sprouts kebab with clubbed with beetroot dip that serves four and takes about 30 minutes.
Here’s what you need for the Patties:
Fried potatoes 200gms, Mixed lentil sprouts 600gms, green chilli 20gms, Ginger 40gms, Red Chilli 10gms, Turmeric powder 10 grams, Garam Masala powder 8gms, Red Chilli Powder 8gms, Greek yogurt 100gms, 1 beetroot, 1 raw mango, some salt for taste, some vegetable oil 50 gms and bread crumbs about 20 gms.
First, wash and Blanche the sprouts. Then let it cool down and roughly chop the blanched sprouts. Then wash and clean a root of ginger and green chilli. Finely chop the two. Next, clean out a raw mango and finely chop it. And for the potatoes; wash and peel them. Then fry them on low flame and cool it.
METHOD FOR THE PATTIES:
In a pan, heat some oil. Add the chopped ginger, green chilli and then the mixed sprouts. Now add all the spices and mix well. Keep it aside to cool at room temperature. Now add the fried potatoes, sprouts and breadcrumbs for binding. You could use a mould for making the patties to get a good defined shape.
Now heat some oil in a pan and cook the patties on both sides till they reach a golden colour.
And here’s what you need for the dip:
All you need is some Greek yogurt, chopped beetroot, chopped ginger, salt and green chillies. Mix them all together and serve the patties hot with this dip.
Recipes by Chef Dayashankar Sharma