Diwali menus/recipes(8 Posts)
I am doing Diwali for the first time this year - has anyone got a nice easy vegetarian Diwali menu/recipes they can share please?
Our usual menu is as follows:
starter: gol gappa
main: poori stuffed with dal, poori wale aloo, pumpkin, bhindi, boondi ka raita, lime pickle, tomato cucumber and coriander salad
sweet: gulab jamun/shrikhand
would be interested in others
bigtillyMint of course!
recipe for poori wale aloo is very easy:
boil 4-5 medium potatoes and peel
crush with washed hands into roughly bite sized lumps
shallow fry 1 tsp cumin in 1 tablespn sunflower oil till the cumin seeds are sizzling
add 4 roughly chopped tomatoes and cook, then add the potatoes and enough water just to cover them
add turmeric, salt, chilli powder, fresh ginger, ground coriander to taste.
cook for a further 5 mins till simmering but not till too pulpy.
eat with poori etc
Here are some easy yummy light and nutritious Indian pancakes for the night before Diwali
1 cup plain flour
1 cup gram (chick pea) flour
1/4 pint milk
1/2 level teasp turmeric. Add chilli powder and, salt to taste
mix well till smooth and add enough water so that it runs off the spoon slowly
heat up a non stick griddle and thinly coat with oil. Pour in enough batter to make a thin pancake. Sprinkle on top with fresh washed spinach leaves. Turn over and cook till golden brown. Serve with a twist of lemon, yoghurt and pickle. If you want can also serve with lentil broth.
Quick and easy light Indian lentil broth
wash 1 cup red lentils and put in pan with 4 cups water, three chopped tomatoes, washed chopped green beans and salt, coriander powder, turmeric, and chilli powder (optional)to taste. If ou have some fresh ginger put a peeled slice in and fish it out before serving. Bring to boil, cover pan with lid, and simmer for 15 mins or till lentils are tender. Done. Serve with pancakes above, chopped fresh coriander, yoghurt and a twist of lemon.
Today we will be making Indian biscuits called nankhatai
and at the porch threshold we are making a rangoli
This is a lovely unusual recipe very good for households with elderly people with diabetes or arthritis and good in cold weather
Aubergine and fenugreek (methi) in a yoghurt sauce ;
gently heat 1 tablespoon of ghee or vegetable oil in a wok
add 2 teaspoons mustard seeds and a pinch of asafetida (hing) and cook till the mustard seeds pop
add in 1 chopped aubergine and stir, adding in perhaps another tablespoon of oil till aubergine slices are thinly coated. cook for 2-3 mins
add 3 chopped tomatoes. cook for another 4 mins until tomato skins are tender.
now add in 1 bunch chopped fenugreek leaves, cook for 3 mins stirring a while.
add 1/2 pint boiling water to cover the vegetables.
add salt, turmeric, ground coriander, chilli powder to taste
bring to boil then turn heat down to simmer gently
now add 1 cup yoghurt, stirring quickly so that the yoghurt makes a smooth sauce
cover and simmer till the aubergines are cooked (10 mins)
yummy and healthy. serve with rice or light chapatis
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