Diwali, the festival of lights, is the festival of victory of light over darkness, of good over evil and of knowledge over ignorance. It is a feast for the eyes, and certainly for the stomach. Festivals are all about delicious dishes and Diwali is no exception. Laddu, Rasmalai, Kaju Katli, Pinni and Newari make up the food spread in every household. Every year, we try to add an innovative spin to the traditional dishes and preparations and love them too. Here is a list of dishes that you must try.
Badam and Til Pinni by Chef Manish Mehrotra
material
2 cups wheat flour
2½ tbsp semolina
cup roasted almond shavings
cup roasted white sesame powder
cup pure ghee
1½ Tbsp. Gram Flour
1 cup sugar
water
green cardamom powder
1 tbsp Roasted White Sesame
3 tbsp roasted whole almonds
method:
- Heat ghee in a pan, add semolina and wheat flour. Fry the mixture till it turns golden in colour.
- Mix sugar and water in a pan and keep it on low flame. Cook till a string syrup is formed.
- Stir the sugar syrup into the wheat flour mixture. Add green cardamom powder.
- Cook till the mixture becomes slightly dry. Add toasted almond flakes and ground white sesame seeds to the mixture and mix well.
- Let the mixture cool down. Divide the mixture into equal portions and make a round shape.
- Cut the roasted almonds in half and place them on top of the pinni and roll the pinni in the roasted white sesame seeds with light hands.
Almond Mixed Grain Biryani by Chef Manish Mehrotra
material
cup barley washed and rinsed
1/2 cup 1 brown rice, washed and drained
1/2 cup millet, washed and drained
2 tbsp ghee
1 tablespoon garlic, chopped
1 tbsp ginger, chopped
1 tbsp green chilli, chopped
1/2 cup small carrot pieces
1/4 cup red onion, chopped
black pepper, ground
1/2 tsp salt to taste
7 cups 1 vegetable stock
1 tbsp cumin
1 chopped coriander
1 chopped green onion
1/4 cup almonds
method
- Heat ghee in a large Dutch oven/pot over medium heat. Add cumin and bay leaves. When it crackles, add onion, green chilli, garlic and ginger; Cook, stirring occasionally, until soft. Add carrots. Increase heat to medium-high, and cook until carrots are tender, about 5 minutes. Combine all the grains and cook for 12 minutes. Stir in stock; bring to a boil.
- Add almonds. Cover the pot, and put in the oven. Bake at 180°C for 30 to 40 minutes (check after 30 minutes; remove lid and cook longer if grains are to soften). Fold in chopped herbs. Serve immediately with salt and pepper.
Mango Mousse Hazelnut Crumble by Chef Mehak Fragrance, Founder, The Binge Artisan Chocolates
material
135 grams white chocolate
310 g cream
55 g mango puree
method
In a stand mixer, whip the cream and gradually add the melted white chocolate.
Add mango puree to cream and white chocolate mixture and whisk until fluffy.
Pour the mixture into a glass jar and refrigerate.
Garnish with hazelnut crumble and top with luscious sliced mangoes and enjoy!
hazelnut crumble
material
36 grams butter
14 g hazelnut paste (100%)
50 grams granulated sugar
50 grams flour
50 grams hazelnut flour
method
- In a stand mixer (paddle attachment) combine softened butter, hazelnut paste and granulated sugar.
- Add all purpose flour and hazelnut flour to the mixer until all the ingredients are well combined.
- Freeze for a few hours and then process. Transfer the crumble to a sheet pan and bake at 170°C for 25 minutes.
- After the crumble has cooled, store until needed. Crunchy and sweet, this mango dessert will be stuck in your mind for a long time.
Whole Wheat Newari by Narsingh Kamat, Executive Chef at DoubleTree by Hilton Goa Panaji
material
Nevri. For the outer pastry
1 cup whole wheat flour
1.5 tbsp ghee or oil
cup water or add as required
1/4 tsp salt
For Navy Stuffing
- 1 tbsp ghee or oil
- 1 cup fresh grated coconut
- cup + 2 tbsp grated jaggery
- tsp cardamom powder
- 7 to 8 cashews, finely chopped
- 19 to 20 golden raisins (or 1 Tbsp golden raisins), finely chopped
method
Nevri. For the outer pastry
- In a bowl mix 1 cup wheat flour with 1/4 teaspoon salt. Keep aside.
- Heat 1.5 tbsp ghee/oil in a small pan or tadka pan.
- Put hot ghee/oil in the flour and salt mixture.
- If you are using your fingers then let the ghee/oil cool down, otherwise you can burn them. Rub the melted ghee into the flour with your fingers. The texture of the dough should be like bread crumbs.
- Then add 1/4 cup of water and start kneading the dough. Add more water if required while kneading the dough.
- Knead a smooth dough.
- The dough should neither be too soft nor too thick. Wrap the dough with a wet muslin or cotton cloth and keep it for 10 to 12 minutes.
Making Stuffing for the Navyri Recipe
- Melt 1 tbsp ghee in a pan.
- Add 1 cup fresh grated coconut.
- Roast the coconut on low flame while stirring it for 2 minutes.
- Add chopped cashews and raisins.
- Now add 1/2 cup + 2 tbsp grated jaggery.
- Fry the mixture on low flame for 2 to 3 minutes while stirring it well.
- Do not roast the jaggery for a long time, just mix it well.
- Switch off the gas and sprinkle 1/2 tsp cardamom powder.
- Take out the mixture in a plate. Let the mixture come to room temperature.
assemble and build nevrik
- Open the dough Knead the dough again. Then roll it into a log.
- Cut the log into equal slices.
- Roll each piece of dough between the palms of your hands and then gently flatten into a round or oval shape. Just make sure there are no cracks in the balls. I got 7 balls out of the dough.
- Sprinkle some flour over it.
- Roll out the dough into a circle with a diameter of 4 to 5 inches.
- Similarly, roll all the balls into thin balls of about the same size and thickness.
- Brush a little water toward the edges of the Nevaris.
- Place 1 tbsp or 2 to 3 tbsp of stuffing in the center or on one side of the circle, keeping the edges blank. Make sure you don’t over-stuff as this makes it difficult to shape the Nevaris. They may even break while frying.
- Fold to one side. Seal the edges properly.
- Now with your fingers, start pinching and pleating the pressed edges.
- Keep praying till the end.
- Seal the end carefully with a pleat. Just make sure the edges are sealed well otherwise they may break while frying.
- Make all the nevaris in this way. Keep the prepared Nevaris covered with a wet kitchen towel, so that their dough does not dry out.
frying nevrik
- Heat 2 to 3 cups of oil in a pan.
- When the oil is hot, depending on the size of the pan or wok, fry 1 to 2 nevaris at a time.
- When one side becomes crispy and golden, turn the navaris and deep fry the other side till it turns golden brown. Flip once or twice to brown and cook.
- Place them on a kitchen paper towel or napkin to absorb the excess oil.
- When they come to room temperature, store them in an air tight container. You can also keep them in the fridge.
- You can serve Goa Nevaris hot or at room temperature.
Recipe by Suraj Kumar Sahu, Executive Chef, Novotel Vijayawada Varun
material
200 gm gum (Babool ka Gum)
300 grams whole wheat flour
250 grams sugar
250 grams ghee
50 grams almonds
50 grams pistachios
50 grams cashew nuts
50 grams dates
50 grams gulkand
25 grams cardamom powder
method:-
- Heat 50 grams ghee in a non stick pan. Add all the dry fruits except dates and fry on low flame till it turns light brown. Cool the dry fruits and grind them coarsely in a mixer and keep aside.
- Heat the remaining ghee in the pan and put gum in it. Make sure that the gum grains are immersed in the ghee. Otherwise the gond will not bloom. Mix slowly until the gum bubbles. Now filter the fried gum and let it cool.
- Take a non stick pan. Now heat the same sifted ghee and add wheat flour to it and cook on low to medium flame till it turns golden brown. The flour will give off a musty smell. Keep it aside to cool down. Add sugar and small cardamom powder and mix well.
- Cut the dates roughly and add gulkand to it. Mix and keep it for stuffing.
- To make laddus, take a large mixing bowl. Add whole wheat mixture, coarsely chopped dry fruits and fried gum to it. Gently mix all the ingredients together to achieve a binding texture. You can also add a little hot ghee while mixing to get the right texture.
- Now take about 30 grams of the mixture and fill the gulkand mixture in the middle and shape it like laddus.
- Garnish with crushed gum and chopped almonds.
Kiwi Barfi Recipe by Shubha Rawal, Director of Sourcing and Marketing at IG International
material:
1 cup kiwi crush
150 grams Khoya – 150 grams
2 bread slices – 2
1 tbsp ghee
method:
- To make bread crumbs, grind the bread in a mixer grinder and keep it aside.
- Take kiwi crush and grated khoya in a pan. Cook till the khoya melts and dissolves in the kiwi crush
- Add dry fruits like almonds and cashews (optional)
- Add bread crumbs and 1 tbsp ghee. Keep cooking till it thickens and then leave the pan to cool, it will become a dough
- Take the pan off the heat and spread the ingredients on a greased plate. Let it cool down and then cut into desired shapes.
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