7 EASY DIWALI SWEETS | EASY DIWALI SWEETS RECIPES

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Easy Diwali sweets- Click on the below pictures for the recipes

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Gulab jamum

Kaju Peda

Coconut Laddu

Shahi Tukda

Gur Papdi

Jowar Burfi

No cook double layer burfi

EASY VEGETABLE PULAV

Vegetable Pulav



Quick and easy vegetable pulav recipe.
Prep Time: 10 minutes
Cook time: 10 to 15 minutes
Yield: 2 to 3 people

Ingredients:

1. Cooked basmati rice- 4 cups
2. Cumin seeds-1/4 tsp
3. Cardamom-3 nos
4. Cloves-5 nos
5. Cinnamon-2" piece
6. Bay leaf-1 no
7. Ginger garlic paste-1.5 tsp
8. Green chilies,finely chopped- 1 no
9. Onion ,finely chopped- 1 small
10. Vegetables,finely chopped-1 to 1.5 cups(i used carrot and green beans)
11. Coriander leaves,chopped-2 to 3 tbsp
12. Ghee/butter/oil-as required
13. Salt-to taste

Instructions:

Heat oil in a pan,add cumin seeds,let it splutter.Add cardamom,cloves,cinnamon and bay leaf.Saute for few seconds.

Add ginger,garlic,green chilies and onion,Saute until it turns translucent.

Add chopped vegetables.Saute until it is done.Add salt to taste and mix well.

Add cooked rice and mix gently until combined.Cover and cook over low flame for a minute.

Switch off the stove.Add chopped coriander leaves.Keep covered for 10 minutes.

GUR PAPDI | EASY WHOLE WHEAT FLOUR AND JAGGERY FUDGE

Gur papdi

Recipe source: Sanjeevkapoorkhazana, you can find the original recipe here.

Ingredients

1. Ghee- 1 cup
2. Whole wheat flour- 2 cups
3. Powdered / grated jaggery- 1 cup
4. Sliced almonds and pistachios- 1/4 cup( and more for garnishing-optional)
5. Cardamom powder- 1/4 tsp
6. Nutmeg powder- 1 pinch

Directions

• Heat ghee in a heavy bottomed pan.Add whole wheat  flour and fry stirring continuously,until it turns golden.
• Allow this to cool slightly.When it is lukewarm,add grated jaggery and mix well until combined.
• Add  sliced almonds, pistachios( if using) ,cardamom and nutmeg powder and mix well.
• Transfer this to a greased tray .Press and level it using the back of a spoon.
• Add chopped nuts on top and press it using a spoon.
• Cut into squares.Allow it to cool completely before transferring on to a serving tray or an airtight container.

JOWAR BURFI | JOWAR FLOUR FUDGE

Jowar Burfi

Recipe source: Indian cuisine, you can find the original recipe here.

Ingredients

1. Jowar flour/Sorghum flour- 1 cup
2. Water- 1/4 cup(or more)
3. Powdered jaggery- 3/4 cup(loosely packed)
4. Ghee- 1/4 cup
5. Cardamom powder- 1/4 tsp

Directions

• In a heavy bottomed pan,dry roast jowar flour until it turns golden.Allow it to cool slightly.
• In a pan,combine together water and powdered jaggery, cook until it turns slightly thick and sticky.
• Add roasted jowar flour,ghee and cardamom powder,stir continuously for 2 to 3 minutes.
• Transfer this onto a greased tray,level the surface using a spatula.Garnish with grated cashew nuts or almonds,if desired.Cut this into squares,allow it to cool completely before serving.

Notes

• Do not cook the jagerry for too long ,if you do so the burfi will turn very hard as it cools.

PEPPER CHICKEN MASALA

Pepper chicken Masala

Recipe source: Magic Oven ,Lakshmi Nair

Ingredients

1. Chicken- 1 small( cut into small pieces)
2. Cinnamon- 2 " piece
3. Cloves- 5 nos
4. Curry leaves- 3 sprigs
5. Black peppercorns- 1 tbsp( crushed)
6. Tomato- 2 small( pureed)
7. Ghee/Oil- as required
8. Hot water- if required
9. Coriander leaves- 2 to 3 tbsp
10. Salt- to taste

For Masala

1. Onion-(diced) 1 cup
2. Ginger- 2" piece
3. Garlic- 5 to 6 cloves
4. Kashmiri chili powder- 2 tsp( or according to taste)
5. Coriander powder- 2 tsp
6. Turmeric powder- 1/2 tsp
7. Black peppercorns- 1 tbsp(or according to taste)
8. Salt- to taste

Directions

• Combine all the ingredients listed under 'For masala' in a blender.Grind to form a smooth paste.
• Rub this masala onto the chicken pieces and refrigerate for about 1 hour.
• In a heavy bottomed pan,cook the marinated chicken until 3/4 th done.
• Heat ghee/oil in a pan,add cinnamon,cloves and curry leaves.Saute for few seconds.
• Add crushed black pepper and saute for few seconds.
• Add tomato puree and saute until oil separates.
• Add cooked chicken and mix well.Add more salt if required.(Add hot water if you require more gravy)
• Cook until gravy is thick and it coats the chicken pieces.
• Add chopped coriander and serve with rice or roti.

Notes

• This is a spicy chicken  recipe, adjust the quantity of black pepper according to your spice level.

SHAHI TUKDA | SHAHI TUKRA

Shahi Tukda

Recipe source: Rakskitchen, you can find the original recipe here.

Ingredients

1. Saffron- 1 pinch
2. Milk- 1/2 ltr
3. Corn flour- 1 tsp
4. Cardamom powder- 1/8 tsp
5. Sugar- 1/3 cup
6. Bread- 4 slices
7. Ghee- For frying
8. Nuts-chopped- 2 tbsp

Directions

• Soak saffron in 3 tbsp warm milk.Keep aside.
• To prepare Rabri,bring  milk to a boil, in a saucepan.Add saffron and cornflour mixed with 2 tbsp milk.Mix well and cook until it turns slightly thick.Add cardamom powder ,mix well and keep aside.
• To prepare sugar syrup,combine sugar with few tbsp of water and cook until it turns thick.
• Cut the bread into triangular pieces.Shallow fry / deep fry it in ghee,until it turns golden brown.
• Fry the nuts in the same pan ,drain and keep aside.
• Soak the bread pieces in the prepared sugar syrup for a minute, and transfer it onto the serving bowl/plate.
• Pour the prepared rabri over the bread pieces.Serve warm or chilled.

Notes

• Add few drops of rose essence to the rabri,if desired.
• If you don't want to use cornflour,reduce a liter of milk to half,by cooking over a medium low flame.
• You can add 1 or 2 tbsp of the remaining sugar syrup to the rabri ,if desired. 

KERALA EGG PUFFS

Kerala Egg Puffs

Makes: 4 to 6 nos
Ingredients

1. Puff pastry sheets/squares- 4 to 6 nos
2. Hard boiled eggs- 2 to 3 nos( cut vertically into two)
3. Onion-sliced- 1.5 cups
4. Ginger and garlic-finely chopped- 1 tsp
5. Curry leaves-chopped- 1 tsp
6. Kashmiri chili powder- 1 tsp
7. Black pepper powder- 1/2 tsp( or to taste)
8. Turmeric powder- 1/4 tsp
9. Garam masala- 1/2 tsp
10. Tomato kechup- 1 to 2 tsp
11. Salt- to taste
12. Oil- as required
13. Egg(beaten)- 1 small( for egg wash)

Directions

• Line a baking tray with parchment paper.Keep aside.Preheat oven to 190 deg C.

• Heat oil in a pan,add onion,ginger,garlic and curry leaves.Saute until onion turns golden brown.( add salt to speed up the process)

• Reduce heat to low, add kashmiri chili powder,black pepper powder,turmeric powder and garam masala.Cook for a minute or two,stirring continuously.Add more salt if required

• Add tomato sauce and mix well.Allow this to cool slightly.Divide this equally into 4 or 6 (depending upon how spicy you like it.)

• Spoon the prepared masala to the center of the pastry square,and place one half of a hard boiled egg on the top.

• Fold all the corners to the center,gently press with your finger to seal.

• Brush the top with egg wash.Repeat the steps for all the puffs pastry squares.

• Place the  puffs on the prepared baking tray and bake for 20 to 25 minutes or until it turns golden brown.
• Serve warm with tomato ketchup,if desired.

Notes

• If you are using frozen puff pastry sheets ,let it thaw completely either overnight in the refrigerator  or for 1 hour at room temperature,before using it.

MUSHROOM MAKHANI | MUSHROOM BUTTER MASALA

Mushroom Makhani

Ingredients

1. Mushroom,sliced- 250 gms
2. Cashew nuts- 8 to 10 nos
3. Cumin seeds- 1/8 tsp
4. Onion-sliced- 1.5 cup
5. Ginger-finely chopped- 1 tsp
6. Garlic-finely chopped- 1 tsp
7. Kashmiri chili powder- 1 to 1.5 tsp
8. Turmeric powder- 1/2 tsp
9. Coriander powder- 1 tsp
10. Garam masala- 3/4 tsp
11. Tomato-chopped- 1/2 cup
12. Kasuri methi / dry fenugreek leaves- 2 generous pinch
13. Water- as required
14. Butter- as required(vegan option -use vegan butter)
15. Oil- as required
16. Salt- to taste

Directions

• Soak cashew nuts in water for about 20 minutes.Keep aside.
• Heat oil in a pan,add cumin seeds and let it splutter.Add onion,ginger and garlic.Saute until it turns golden brown ,over medium low flame.(Onion should get caramelized,you can add salt to speed up the process)
• Now add kashmiri chili powder,turmeric powder,coriander powder,garam masala and 2 to 3 tbsp of  water.Cook for about 2 to 3 minutes ,stirring continuously, until the masala leaves the sides of the pan.
• Add chopped tomato and cook until it turns mushy.Allow this to cool slightly.Add drained,soaked cashew nuts to this masala and grind to form a smooth paste.Keep aside.
• In the same pan,heat oil/butter add sliced mushrooms and salt.Cook ,stirring occasionally,until the mushrooms have released their water and are golden brown. 
• Add the prepared masala paste and required amount of water ( i used about 1.5 cups of water).Add more salt ,if required.
• Mix well and cook for about 8 to 10 minutes over medium low flame,stirring well in between.
• Add kasuri methi and mix well.Cook for a minute or two.
• Add chopped coriander leaves and serve.Garnish with ginger juliennes,if desired.

Serve with roti or rice

Notes:

• Add a tsp of butter ,just before serving ,if desired.
• For a better flavor,you can add 2 to 3 tbsp of fresh cream ,while adding kasuri methi ,if desired.

CHUTNEY POWDER / IDLI - DOSA PODI

Chutney powder

Ingredients

1. Urad dal/ Uzhunnu parippu- 3/4 cup
2. Channa dal/ Kadala parippu- 1/4 cup
3. Coriander seeds- 1 tbsp
4. Black pepper corns- 1/2 tsp( optional)
5. Curry leaves- 2 sprigs
6. Dry red chilies- 12 to 15 nos( according to taste)
7. Garlic chopped- 4 to 5 cloves
8. Asafoetida- 2 generous pinch
9. Salt- to taste
10. Oil- 1/2 tsp

Directions

• Heat oil in a pan,add urad dal,channa dal,coriander seeds,black pepper corns and curry leaves.Roast until it turns golden,stirring continuously.
• Now add dry red chilies,garlic and asafoetida.Roast it until dal turns golden brown.
• Allow this to cool slightly,add  salt to taste and grind to form a coarse / fine powder ,as desired.

For serving,mix with gingelly oil,ghee or yogurt .Serve with idili or dosa.

ONION CHUTNEY

Onion Chutney

Ingredients

1. Onion-sliced- 1 cup
2. Garlic-finely chopped- 1 tsp
3. Curry leaves- Few
4. Dry red chilies- 3 to 4 nos( according to taste)
5. Asafoetida- 1 pinch
6. Tamarind- 2 pinch( or to taste)
7. Salt- to taste
8. Oil- as required

Directions

• Heat oil in a pan ,add onion,garlic ,curry leaves and salt.Saute until onion turns golden brown.
• Now add dry red chilies  and asafoetida. Saute for few more minutes.
• Add tamarind and more salt if required.Allow this to cool slightly.
• Grind this to form a smooth paste.
• Serve with dosa or idli.

NOTES

• You can use shallots ,instead of onion ,if desired.

BAKED POTATOES WITH BROCCOLI

Baked potatoes with broccoli

Recipe source: Tarladalal.com,You can find the original recipe here
Ingredients

1. Potato-( boiled,unpeeled)- 3 large
2. Broccoli-finely chopped- 1/2 Cup
3. Red or green bell pepper/capsicum-chopped- 1/2 Cup
4. Garlic-finely chopped- 1/2 tsp
5. Green chilies-finely chopped- 2 nos( or to taste)
6. Fresh cream- 2 tbsp
7. Grated cheese( mozzarella) 3/4 cup
8. Butter- 1 tbsp
9. Black pepper powder- to taste
10. Salt- to taste

Directions
To prepare the filling

• Heat butter in a pan,add broccoli,bell pepper,garlic and green chilies.Saute for few minutes.
• Add cream,salt and pepper.Cook for 2 more minutes.
• Switch off the stove,add grated cheese and mix well.Keep aside.
• Cut the boiled potatoes,lengthwise into two.Carefully scoop out the center of each half,to create a space for the filling to go in.
• Mix the scooped out portion along with the prepared filling ,in a mixing bowl.
• Fill the potato halves with this mixture.
• Bake in a preheated oven  at 200 Deg C for 5 minutes or until cheese melts.Garnish with chopped spring onion ,if desired.
• Serve hot.