10 top Diwali recipes and serving ideas

What could be more wonderful than getting our hands on good quality mithais for Diwali at reasonable prices! Well, the going is tough with some mithais touching more than 500 Rs a kilo! So what could be best as gifting ideas for friends and relatives? Yes, you guessed correctly: make your sweets at home. Two things are ensured….they will be hygienic and of good quality because you are buying the best of the raw ingredients. And the price? They are priceless because of the love that goes into them as you enjoy your cooking and the appreciation that you will win from your friends and relatives.
So what is best for homemade Diwali sweets that can be boxed? www.sanjeevkapoor.com has a plethora of sweets and you only have to choose what takes your fancy. You could gift them in nice food grade plastic boxes decorated with a little glitter. Suggestions that are likely to come your way are of: Anjeer and date burfi, badami besan ke laddoo, balushahi, boondi laddoo, choco coconut laddoos, chocolate and nut karanjis, dry fruit and khajur laddoo, gajar pista burfi, kaju pista roll, pineapple burfi, two coloured coconut barfi…
If you are the adventurous sort try out some different Diwali recipes at home. Here goes:
Like covering gulab jamuns with boondi. Serve them in halves, garnished with pistachio flakes.
A bread pudding with peas puree. It is different and tasty.
Chocolate samosa that will evoke a lot of ‘oohs’ and ‘aahs’. Simply fold some grated chocolate in a samosa patti and deep fry. Serve immediately.
Santra basundi with oranges giving it a wonderful tang.
Those who look forward to salty and savory crunchies….there is something in store for you too!!
Coming up next: Indian snack recipes –Diwali ideas

Indian festive recipes – Get set for Diwali recipes


This Diwali we foresee some reckless indulgence. For those who have the quintessential sweet tooth, it is time to revel! The sweet shops will have feverish sales pitches, and mithais will sell like the proverbial hot cakes, the pricing (though exorbitant) not deterring anyone! It is going to be one huge enthusiastic round of gifting and receiving mounds of laddoos, pedas and kaju katlis. The trend of chocolates coming upfront will continue as also the usual fancily packaged boxes of dry fruits (‘the-more-packaging-less-nuts’ kind of box).
For those of you who want to provide home made goodies to all your friends and relatives, we would strongly suggest be very wary of the raw ingredients. As far as possible, use homemade ghee or ghee bought from a very reliable source. The quality of ghee can make or mar the sweetmeat. Also the quality of maida and besan. Buy fresh and sieve before use. Sugar – it is bound to have some dirt factor – unless you plan to go in for the more pricey qualities.
For your choice of Diwali recipes, you can click on www.sanjeevkapoor.com and in a fortnght’s time, there will be whole lot of them for you to enjoy.
Gujiyas or karanjis can be made some two-three days before the festival. Keep them in airtight tins. As also mohan thaal and besan laddoos. Boondi laddoos should be made just a day early and consumed/distributed as fast as they can be. All khoya-based barfis should be refrigerated or consumed on priority. Those who wish can make jalebis and gulab jamuns at home and serve them hot. All packs of sweetmeats that come along as gifts should be unwrapped and inspected immediately for if they contain some easily perishable Bengali sweets and malai barfi they are best consumed the same day or refrigerated till the following morning.
There is a great influx of kaju katli based mithais. The base is excellent for shaping into miniature watermelons, custard apples, corn-on-the-cob, a kalash and what have you! These look very attractive. Savouries like namkeen shakkarpare, methi mathri, cholafalli and chiwda are other favourites that will be highly visible during the festive season. All these Diwali recipes and more await.
Coming up: Ten top Diwali recipes and serving ideas
Indian traditional recipes – some Punjabi greats
At the thought of Punjab one can picture the swaying wheat fields, the bhangra dancing farmers, the truck drivers singing merrily into the night while driving on the highways, the valiant soldiers of the Sikh and Punjab regiment and last but certainly not the least the delicious food whether it is sarson da saag and makai di roti or tandoori murg.
Punjabi food on the whole is full of rustic flavours. There is a profusion of dairy products like malai, paneer and dahi. Punjabi dals are a speciality too made of whole pulses like black gram, green gram and Bengal gram. They are cooked on a slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The most famous vegetarian preparation of Punjab is, perhaps, sarson da saag accompanied with makki di roti. This is one of the most popular Indian traditional recipe from the Punjabi repertoire. One could have a tough time choosing between dahi bhalle, palak paneer, matar paneer, ma ki daal, rajma rasmissa, a variety of paranthas – stuffed or plain…alu parantha served with either aam ka achaar or butter is a typical, wholesome Punjabi breakfast. Breakfast on Sundays could probably mean chole-bhature and teatime could be samosas, paneer pakoras, tikkis, mathries…the list seems endless. Though the staple food is wheat, rice is also eaten but mostly on festive or special occasions. Rice is usually eaten as a pulao. Winter time is also the time to have sweet dishes like gajrela (gajar halwa), gulab jamun, phirnis like Strawberry Phirni, jalebis and pinni.
To say that tandoori chicken and murg makhani (butter chicken) have made Indian cuisine globally acceptable would perhaps be repetitive but certainly not refutable. Fresh water fish is available in plenty. Among the fish dishes fish amritsari and peshawari machli are very popular. Among the lamb preparations palak gosht, Patiala mutton and achari gosht come to mind. Another Indian traditional recipe that is world famous is the afore mentioned tandoori chicken. It is a dish whosoever tastes, keeps asking for more! It is cooked in a tandoor, which is an earthen oven fired with charcoal. Also known as Sanjha Choolha meaning common cooking place it tends to bind the people together. Tandoor cooking is one of the oldest ways of cooking food and can be traced back to the nomadic tribes of the North West Frontier who used to cook their food, which was mostly meat, in holes dug in the ground and fired with charcoal and dry cow-dung.