Diwali Recipes
Poha Chivda recipe (Namkeen)
Serves: 10 ppl
Prep time: 10 minutes
Cooking time: 20 minutes
Ingredients
- 3 cup Thin Poha / Flattened Rice
- 3/4 Cup Peanuts -I add a bit more
- 1/2 Cup Chana dal (Fried gram)
- ¼ Cup Cashew
- ¼ Cup Almonds
- ½ Cup Dry Coconut (Gola, the dry version of fresh coconut)
- 1 teaspoon Turmeric Powder
- 1 teaspoon Red Chilli powder
- 15-20 Curry Leaves
- 3 to 4 green chillies sliced
- 4 tablespoon Oil
- 1 tablespoon Sugar (More can be added as per taste)
- Salt
Instructions:
- Clean the poha or flattened rice for any impurities.
- Slice the dry coconut into long strips.
- In a heavy bottom pan dry roast the poha or flattened rice on medium for 5-7 minutes.
- It is done when they shrink in size.
- Another way to know is, when you lightly crush them in between your fingers, you will hear a slight crunch.
- Once done, remove it and keep it aside.
- In the same pan add oil.
- Once the oil is hot, add the peanuts and shallow fry them for 2-3 minutes on slow to medium.
- They are done when the skin starts separating and they start changing colour.
- Remove them and keep it aside
- Now add the cashew and almonds and shallow them until golden brown.
- Once done, remove and keep it aside.
- Now add the sliced coconut.and fry them too for 2-3 minutes until golden brown.
- You might feel they are overdone, but they would taste better.
- Remove the coconut slices and keep it aside.
- Now in the same pan add curry leaves and green chilies.
- Shallow fry them until they are crisp.
- Now add turmeric and red chili powder.
- Add Dariya (Fried gram) and fry it for a few seconds.
- Add all the remaining ingredients one by one and mix it nicely.
- Switch off and let the chivda cool down completely.
- Store it in an airtight container.
Umm Ali recipe
Serves: 8 ppl
Prep time: 10 minutes
Cooking time: 15 minutes
Ingredients
For the pastry:
- 750 gms pre baked Croissant or 12 medium croissants
For the milk soak:
- 6 cups whole milk
- 3/4 cup sugar 150 g
Mix- Ins:
- 1/4 cup each of cashews, pistachios, and golden raisins
Cream topping:
- 1 cup heavy whipping cream 250 g
- 1 teaspoon vanilla extract
- 3 tablespoon sugar
Instructions:
- Add the milk and sugar to a medium saucepan over medium heat, stir until sugar dissolves then bring to a boil. Once the milk boils, remove from heat.
- Break 3/4 of the croissant into chunks and scatter on the base of a 9×13-inch pan. Add all the nuts and raisins by sprinkling evenly over the pastry surface. Pour all of the hot milk on top.
- Whip the heavy cream along with the vanilla and one table spoon sugar, and whipping until soft peaks. Set aside.
- Break up the remaining 1/4 of the croissant and scatter it evenly on top of the milk. Spread the whipped cream evenly on the top.
- Sprinkle evenly sugar on top of the whipped cream
- Turn the oven to the broil function, at the same temperature (390F, 200C). Place um ali in the middle rack of the oven and broil for around 10 minutes, watching carefully, until golden brown and bubbly. Sprinkle with additional pistachio if desired, and serve warm.
Pineapple Jalebi Recipes
Serves: 6ppl
Prep time: 15 minutes
Cooking time: 20 minutes.
Ingredients
- 10 to 12 pineapple slices
- 1 cup flour
- 2 table spoon corn flour
- ½ Teaspoon baking powder
- 2 tablespoon yoghurt
- ½ cup water
- Few drops of yellow colour
- 1/10 teaspoon of salt
- Ghee or oil to fry
- For sugar syrup
- 1 cup water
- 1 cup sugar
- Pinch of saffron
Mix flour, corn flour, yoghurt, baking powder, water and a pinch of salt together to make a smooth batter of flowing consistency. Add a few drops of yellow food colour and mix it well. Keep it aside. Prepare a syrup of one- thread consistency by boiling the water and sugar. Add saffron to it. Remove the centre hard core, dip the sliced pineapples in the batter and deep fry in hot ghee. Immerse the fried pineapples (jalebi) in the syrup for 10 minutes and serve
Garnish with Pistachio, rose flowers.
Cardamon chocolate fudge
Serves: 10 ppl
Prep time: 10 minutes
Cook time: 15 minutes
Ingredients:
- Chocolate chips – 300 gms
- Condensed milk – 150 gms
- Butter – 1 tablespoon
- Pistachio – 1/4th cup chopped
- Cashewnut – ¼ cup Chopped
- Dried rose petals – 2 tbsp
- Cardamom powder – ½ tsp
- Garnish
- Pistachio silvers
Instruction:
- Prepare an 8×4 inch loaf pan by lining with parchment paper. Keep aside.
- Chop the nuts into small coarse pieces (not too fine) and roast on a pan on medium low heat for 3 to 5 minutes, stirring constantly; do not let it burn. Remove and let cool.
- Place the white or dark chocolate chips (or chopped chocolate) and condensed milk in large mixing glass or steel bowl and place this on a pan of simmering water. Make sure the boiling water does not touch the bottom of the bowl and no steam enters the bowl (this may make the chocolate to seize or harden). This is called a double boiler
- You can use a microwave too to melt the chocolate but you have to be careful not to overheat and burn the chocolate; so do it only in bursts of 15 seconds.
- Stir the mixture until the chocolate starts to melt and once almost melted, add the butter, cardamon; give it a good whisk.
- Remove from heat and mix well with a spatula to form a smooth, glossy and satiny mixture.
- Stir in the chopped and roasted nut pieces.
- Pour this chocolate mixture into the prepared pan and level with a rubber spatula or offset spatula.
- Tap the pan on the counter to remove any air bubbles that may have been trapped and sprinkle the colored garnish over the chocolate fudge
- Refrigerate until completely set and then cut into desired shaped pieces. For a quicker method, chill in freezer and then cut.
- Store leftovers in the freezer in an airtight container with parchment paper in between the layers of chocolate fudge; no need to thaw the fudge; it can be eaten straight away.
Bloody hand recipe
Serves: 6 ppl
Prep time: 10 minutes
Cook time: 15 minutes
INGREDIENTS
- 32 ounces V8 juice
- 1/8 teaspoon onion powder
- 1/8 teaspoon thyme
- 1/2 teaspoon black pepper
- 2 teaspoons gluten-free Worcestershire sauce
- 1 teaspoon gluten free soya sauce
- 1 teaspoon horseradish
- 1/2 garlic clove (optional)
- 1/2 lemon, cut into wedges
- dash of hot sauce
- 1/2 teaspoon salt
- 1/8 teaspoon chili powder or tajin
INSTRUCTIONS
Fill hand gloves with water and freeze in the freezer until frozen
Put your V8 juice in a large pitcher then add a dash of hot sauce, horseradish, gluten-free soy sauce and Worcestershire and stir well
Finish adding the thyme, onion powder and black pepper to the tomato puree and stir again
On a plate, combine 1/2 tsp. salt and 1/8 tsp. chili powder
Refrigerate the tomato mixture for 1-2 hours or until nice and cold
Rim the cups you are using with fresh lemon juice then dip into chili salt
Add frozen hand in a larger jug or dispenser and pour tomato mixture over top
Garnish each cup with your favorite garnishes. I highly recommend celery, bacon, green olive, fresh cucumber and a pickle.
