Festival of Lights
Diwali Recipes
Celebrate Diwali 2011 in the spirit of harmony and joy with fresh Indian sweets
Diwali in 2011 is on Wednesday, the 26th of October.
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Diwali Classical Gifts with Ganpathi statue and card

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Diwali Recipes

Diwali Menu - The best Diwali recipes

Kachumber
Ingredients:
2 to 3 large Tomatoes, diced
1 large Cucumber, peeled and finely diced
1/4th cup Onion, finely diced
1 Green chili, finely chopped
A few sprigs of Coriander / Cilantro leaves
2 to 3 teaspoons Sugar
3/4th teaspoon Salt
3 to 5 tablespoons Lemon Juice
Method:
1. Toss the tomatoes, cucumber and onion together.
2. Add the green chili, coriander leaves, sugar, salt, and lemon juice and mix well.
3. Serve chilled.
Serves as a great accompaniment with curries.

Vegetarian Kebab (4 Spinach and Green Pea Patties)
Ingredients:
4 medium potatoes, boiled and then mashed
3.5 oz. or 100g green peas, cooked
3.5 oz or 100g spinach leaves
4 tbsp fresh coriander, minced
1 tsp. garam masala
1 tsp. ginger minced
3 tbsps cornflour
Oil to deep fry
Salt to taste
Method:
1. Mash the boiled potatoes with the boiled peas.
2. Blanch spinach leaves in boiling water. Refresh in cold water and squeeze out excess water. Finely chop.
3. Mix the potato and pea mixture with the spinach.
4. Add the chopped coriander and Garam Masala and ginger. Add cornflour to bind and mix well. Add salt if required.
5. Divide the mixture into 18 equal portions. Shape each portion into a ball and then press it in between your palms to give it a flat patty shape.
6. Heat enough oil in a pan or wok to deep fry. Deep fry the patties in hot oil for three to four minutes. Serve hot.

Curried Garbanzo beans
Ingredients:
2 cans Garbanzo beans
1 large Onions, chopped finely
4 large Tomatoes, chopped finely OR 1 cup of canned tomatoes can be used instead
2 teaspoons Ginger paste
2 teaspoons Garlic paste
2 tbsp. Aanya Robust Mix
Salt to taste
2 to 3 tablespoons Oil
1/4th cup cilantro or coriander leaves, chopped finely
Method:
Heat the oil; add the spice blend and the ginger and garlic paste. Sauté for a few minutes till light brown.
Add the onions and fry till transclucent. Add the tomatoes and sauté till the oil searates from the onion mix.
Add the garbanzo beans. Add 1/2 cup of hot water and cook for 5 to 8 minutes. Serve with Naaans or French breads or sourdough breads

Basmati Rice studded with Peas
Ingredients:
2 cups Basmati rice - Wash and drain the rice. Keep aside for 20 minutes.
1/2 cup Green peas
1/2 teaspoon Cumin seeds
5 to 6 Whole Cloves
1 Bay leaf
2 tablespoons ghee
Salt to taste
4 cups Hot Water
Method:
Heat the ghee, on medium high. Add the cloves, bay leaf and cumin seeds and stir for a few seconds. Then add the rice and continue to sauté for 5-8 minutes, stirring gently so the delicaterice does not break up. Now add the peas and stir.
Add the 4 cups of hot water and the salt (approx. 1 1/2-teaspoon). Increase the heat, and bring it to a rolling boil. Cover the pot with a lid, simmer on low and cook for about 10 minutes. Turn off the heat and allow it to stand, still covered for 5 minutes, until the rice is tender and has absorbed all the liquid. Before serving fluff up the rice with a fork and lightly season with a a tsp. of ghee

Kaddu Ki Subji (Sweet and Sour Pumpkin)
In this dish, the slightly sweet flavor of the pumpkin is offset by the heat from the chillies and the tanginess from the raw mango powder. Serve it with hot Chapatis (Indian flatbread).
Ingredients:
4 cups or 500 gms pumpkin seeds removed, cut into 1" cubes (keep or remove skin as you prefer)
2 large onions sliced thinly
3 tbsps finely chopped garlic
3 dry red chillies
1/2 tsp fenugreek seeds
1 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp raw mango powder
1/2 tsp sugar or more to taste
2 tbsps vegetable/ canola/ sunflower cooking oil
Salt to taste
Method:
Heat the oil in a flat pan and add the cumin and fenugreek seeds and fry till spluttering stops.
Add the dry red chillies and fry for half a minute.
Add the garlic and onions and fry till onion is soft.
Add the powdered spices and mix well. Cook for 2-3 minutes
Add the pumpkin, sugar and season with salt. Mix well.
Cook till pumpkin is soft. Sprinkle with a little water only if needed.
Serve with hot Chapatis (Indian flatbread).

Mithai
Celebrate Diwali in the spirit of harmony and joy. We have Diwali Sweets for the special celebration of Diwali.
- Bengali Sweets
- Dry Fruit & Nut Sweets
- Ghee Ki Mithai
- Peda & Burfi

Bengali Sweets - Bengali sweets, widely considered to be the best are rasgullas , rosewater-flavoured cream cheese balls floating in syrup. Ras malai , found throughout north India, is similar but soaked in cream instead of syrup and sandesh which is another popular Bengali treat.
Cham Cham Pink, Champa Kali , Channa Murg, Kalakand Sugar Free,  Kamal KaliMalai , Sandwich, Sandesh Illaychi, Bengali Rosogolla, Cham Cham White, Chandra Kala , Kadame Kheer, Bengali Kalakand, Kesar Pista Madhuri, Sandesh Aam, Sandesh Kacha Gola
- Dry Fruit & Nut Sweets
Badam Katri, Badam Pista Roll, Kaju Katri, Badam Pista Biscuit, Kaju Anjeer Biscuit, Kaju Pista Roll
- Ghee Ki Mithai - Indian sweets made from a variety of flours are soft and may be crunchier than other forms of Indian sweets.  Popular are those circular orange tubes dripping syrup in sweet-shop windows, called jalebis and made of deep-fried treacle, are as sickly as they look. Gulab jamuns , deep-fried cream cheese sponge balls soaked in syrup.
Baloo Shahi, Besan Laddoo, Cheese Cutras, Emarti, Gulab Jamun, Kala Jamun, Mohan Thal, Mysore Pak, Besan Barfi, Boondi Badhana, Dry Mix, Gajar Halwa, Jalebi, Kheer Mohan , Motichoor Laddoo, Soan Halwa
- Peda & Burfi and Halwas - Of the more solid type, barfi , a kind of fudge made from milk which has been boiled down and condensed, varies from moist and delicious to dry and powdery. It comes in various flavours from plain creamy white to pista (pistachio) in livid green and is often sold covered with silver leaf (which you eat). Smoother-textured, round penda
Kesar Peda, Khoya Burfi-Choclate, Khoya Burfi-Mango, Khoya Burfi-Plain, Madhura Peda, Pista Peda, Khoya Burfi-Chikoo, Khoya Burfi-Cocnut, Khoya Burfi-Pista, Khoya Burfi-Tiranga, Milk Cake-Doodh Pak

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