Divali (Diwali) Recipes

  • A

    • Aloo talkari
    • Anchar
  • B

    • Barfi

      • 1 c. Grated Coconut
      • 1tbsp. Granulated Milk
      • 1 ¼ c Sugar
      • 3 drops Red food colouring
      • Almond essence

      METHOD
      Add sugar to coconut and divide into two equal parts. Cook each part separately in milk for 10 minutes, stirring with a wooden spoon. Add one drop of essence to each mixture. Flatten half of mixture on a tray. Add coloring to second half, mix well and layer over the top of white /uncoloured layer. Let firm for 10 minutes and cut into squares and serve. Store in refrigerator.

    • Bara

      • 4 tbsp. Dhal flour (ground/powdered split pea)
      • 2 tbsp Flour
      • 1 tbsp Massala
      • pinch Baking soda
      • ½ tsp. Salt
      • Water to mix
      • Oil for frying

      METHOD
      Sift all ingredients together into a fairly large mixing bowl. Add sufficient water to form a dough. Let stand for a few hours or over night. Shape into small balls and roll into circles about 5 inches across and ¼ inch thick. Fry in hot oil until golden brown. Drain well. Serve with hot chutney.

    • Baiganee

      • 2 large Eggplants (also known as Aubergine, Melongene or Baigan)
      • 2 lb. Split Pea (powdered)
      • 4c. Oil
      • ¼ lb. Garlic
      • 1 oz. Saffron Powder
      • Hot peppers (optional)

      METHOD
      Cut eggplant into thin slices. Put split pea powder, minced garlic, peppers, saffron powder into a bowl and mix with water until the batter is thick. Paste batter on either side of eggplant and deep fry until golden brown.

  • C

    Curry

  • D

    Dhalpuri Roti

  • E

    (Coming soon)

  • F

    (Coming soon)

  • G

    • Gajjar Halwa

      • 5 oz Pure Ghee
      • 2 lbs Shredded Carrots
      • 8 Crushed Cardamom pods
      • 1c Milk
      • 10oz Sugar
      • 8oz Thickened Milk
      • 4 drops Rose Essence
      • 1 oz Almonds (blanched, slivered)

      METHOD
      Heat ghee, add cardamom pods and stir for 2 - 3 minutes over a low heat. Add carrots and milk and cook for a further 5 minutes. Cover and reduce heat. Meanwhile prepare syrup by boiling sugar and ¼ pint of water. Add syrup to carrots and cook until the mixture is dry. Add ¾ of the thickened milk and a small portion of blanched almonds. Stir a little, remove from heat and add rose essence. Decorate with remaining milk and almonds.

    • Goolaab Jaamon

      • 1 lb Flour
      • ½ lb Butter
      • 1 tin Evaporated Milk
      • 1 lb Sugar
      • 4 c Water

      Method
      Rub butter into flour until crumbly. Add milk then mix till all the milk is absorbed into flour. Shape into almond like pieces about 2" in length and fry in ghee. Put sugar and water to boil into a syrup. When thick add Goolaab Jaamon. To avoid breakage be careful not to put all in at the same time, add a few at a time until all syrup is used up.

  • H

    Halwa

  • I

    (Coming soon)

  • J

    • Jelibi

      • 4 c Flour
      • ¼ oz Yeast
      • 2tsp Sugar
      • Spice (optional)
      • 4 oz Warm water
      • Syrup
      • 2c Sugar
      • 8oz Water
      • Spice
      • Oil for frying


      METHOD

      Mix yeast and sugar. Sift flour and add to yeast with enough warm water to make a thick batter. Leave to rise overnight. Next day beat lightly adding enough water to make it of pouring consistency. Heat oil in deep pan till very hot. Pour mixture into oil using a funnel, use a circular motion so overlapping rings are formed. Each jilebi would be about 4 rings or concentric circles. Fry till golden brown. Drain then soak in hot syrup for 5 - 7 minutes. When cool, the syrup should be sticky, but dry with a sugary coating on the jilebis.

  • K

    • Kurma

      • 5 pounds Flour
      • 2 pounds Butter
      • 4 cups Oil
      • 1 tin Condensed milk
      • 2 1/2 pounds Sugar
      • 2 ounces Spice Powder
      • 1/4 pound Ginger
      • 2 ounces Elichee (cardamom)

      Method
      Put flour into bowl, add butter, milk, elichee and mix. Put enough water to make a smooth mixture. Make into several balls and roll out with rolling pin. Cut into small oval shapes and fry in oil until crisp. Drain on paper towels. Add 1/2 liter of water and sugar and bring to a boil. When all kurma has been fried add syrup and briskly turn until sugar turns white and coats the kurma. Store in a covered container until use.

    • Kulfi

      • 1 litre Milk
      • 1 pinch Saffron
      • 1 tbsp. Chopped Almonds
      • 5 whole Cardamom pods
      • 1 can Sweetened Condensed Milk
      • 1 can Evaporated Milk
      • 2 tbsp Unsalted pistachios

      METHOD
      Bring milk to boil, reduce heat to simmer. Add cardamom pods and saffron. Simmer, continuously stirring, until the milk is reduced by half. Discard cardamom pods and add evaporated and condensed milk, almonds and ¾ of the pistachios. Continue boiling for another 4 - 5 minutes then pour into another container. Let cool then place into freezer. Every 15 minutes remove from freezer and beat well to remove crystals. Continue this process until kulfi becomes hard to stir. Place in serving dish and sprinkle with remaining pistachio nuts.

    • Katchorie

      • 3 lbs Flour
      • 2 lbs Split Pea Powder
      • 2 lbs Chick Pea (Channa) Powder
      • ¼ lb Garlic
      • 2 oz Baking Powder
      • 4 c Oil
      • Hot Peppers

      METHOD
      Mix flour, split pea powder , channa powder, minced garlic, baking powder and peppers. Add water to make a thick batter. Shape into round flat balls and fry until golden brown in hot oil.

  • L

    • Ladoo

      • 5 pounds Split peas powder
      • 1 pound Ghee
      • 2 tins Condensed Milk
      • 2 1/2 pounds Sugar
      • 4 cups HAPPI Soya Oil
      • 1/4 pounds Ginger
      • 2 oz Elichee or Cardamom

      Method
      Put split peas powder in large bowl. mix with water until a soft batter. Drop mixture into hot oil with tablespoon and allow to fry until golden brown. mince fried batter until very fine, then put in bowl with milk, ghee, ginger, elichee. mix thoroughly. Put 1/2 litre of water and sugar into a large pot and bring to boil. Add syrup to mixture. Roll into little balls and allow to dry.

  • M

    • Massala

      • 6 tablespoons Dhania (Coriander)
      • 1 tablespoon Sourip (anise seed)
      • 1 tablespoon Cloves
      • 1 tablespoon Saffron
      • 1 tablespoon Fira
      • 1 tablespoon Methi
      • 1 tablespoon Gol Murich (Black pepper)
      • 1 tablespoon Sarso (mustard seed)
      • 3 cloves Lesun (garlic)
      • 1 large Onion
      • red pepper to taste

      Method
      Grind saffron and add water to make a stiff paste. Add all other ingredients gradually and grind to a wet paste. Leave out onion, garlic and red pepper if massala is to be kept overnight.

    • Mohan Bhog

      • 2c Flour
      • ¼ tsp Baking soda (or 2 tsp Baking Powder)
      • 1tsp Ground spice and clove
      • 4tsp Munaka (raisin)
      • ½ c Oil
      • Goat’s milk or water to mix

      METHOD
      Parch flour in dry iron pot stirring continuously, until pale golden in colour. Sift flour, baking soda, spice and add sugar and raisins. Using wooden spoon mix to a thick batter with goat’s milk. Heat ghee until smoking, stir in mixture and cook until ghee is absorbed. Cool slightly, mould and when cold cut into slices.

  • N

    (Coming soon)

  • O

    (Coming soon)

  • P

    • Prasaad

      • 2 cups wheat cereal
      • 2cups flour sifted
      • ½ lb Ghee
      • 1 tsp. Ground elychee (cardamom)
      • ½ cup raisins

      Syrup (Phaag)

      • 1cup granulated sugar
      • 1 ½ cups Water
      • 2 pieces Cinnamon sticks
      • 1 2/3 cups Evaporated Milk
      • ½ tin Condensed Milk

      Method
      Bring water, sugar and cinnamon sticks to boil, allow to boil for a further 5 minutes. Strain, add evaporated and condensed milk. Turn off heat.

      Over medium heat melt 4 ounces of ghee in a heavy-bottomed pot or saucepan Add flour and briskly stirring parch for 3 minutes, add wheat cereal and parch for a further 5 minutes. Be sure to continuously stir the mixture to avoid any scorching of the flour / wheat cereal mixture, taking care to smooth out lumps while stirring.

      Add Elychee and raisins stir to mix.

      Pour syrup gradually into the flour mixture all the while continuously stirring, add remaining ghee and stir until the Prasaad becomes light and fluffy and all liquid is absorbed. This takes about 10 minutes.

      Serve Prasaad with chopped prunes, nuts and fruit.

      Serves 16.

    • Paratha

      • 2c Flour
      • ¼ tsp. Baking soda
      • ¼ tsp. Salt
      • ghee
      • milk

      METHOD
      Sift dry ingredients and add milk to form a firm dough. Form into balls, the size of a small egg and flatten with a rolling pin. Daub with ghee, then roll into a cone shape. Flatten and leave to stand for fifteen minutes. Roll out and cook on a hot baking stone / griddle. Turn constantly while cooking and spread generously with ghee. When golden and cooked, gently crush until paratha begins to shred. Serve hot.

    • Pholourie

      • 5 pounds Flour
      • 2 pounds Split peas powder
      • 4 cups Cooking Oil
      • 1 Pack Yeast
      • 1/4 pound Garlic
      • 2 ounces Baking powder
      • 1 ounce Saffron Powder

      Method
      Put flour into a large bowl and add split peas powder, yeast and minced garlic. Mix thoroughly and add baking powder and saffron. Add water until mixture is soft and thick. Put oil in deep fryer and heat. Drop by teaspoon into hot oil and fry until golden brown. Remove and drain on paper towels.

    • Pera

      • 5lbs Flour
      • 3lbs Sugar
      • 3 tins Condensed Milk
      • 4 c Oil
      • 2lbs Ghee
      • 2oz Elychee

      METHOD
      Put flour into large bowl and mix with water until smooth. Make into several balls and roll out with rolling pin. Cut into little blocks and fry in hot oil. Mince fried squares until very fine. Make syrup with ½ litre of water and sugar. Add syrup to minced flour and add milk, ghee, elychee and mix until firm. Spread evenly into tray, allow to dry and cut into small squares.

  • Q

    (Coming soon)

  • R

    (Coming soon)

  • S

    • Saheena

      • 5 pounds Flour
      • 2 bundles Dasheen Bush (Spinach)
      • 2 pounds Split peas powder
      • 4 cups Oil
      • 2 ounces Baking Powder
      • 2 ounces Saffron Powder
      • 1/4 pound Garlic
      • 2 Hot Peppers (Optional)

      Method
      Chop dasheen bush fine and wash and drain. Place in a bowl and add split peas powder, baking powder, minced garlic and pepper. Add water until a thick batter has formed. Heat oil in deep fryer. Fry saheena until golden brown.

    • Samosas

      • 6 oz. Flour
      • pinch Salt
      • 4 tbsp. Oil
      • 4 Fluid Oz. Yoghurt
      • 1 Onion
      • 1 ½ tsp Fresh Ginger
      • 1 tbsp. Coriander seeds
      • 1 tsp Chili Powder
      • ¾ lb Potato, boiled and mashed
      • 1 ½ tsp Garam Massala
      • 1 ½ tbsp Seived Mango
      • 1-2 tbsp Milk

      METHOD
      Sift flour and salt into bowl. Add 3 tbsp oil and yoghurt. Knead into soft dough. Shape into small round balls and leave to stand for 25 - 30 minutes. Chop ginger and onion, crush coriander seeds and blend and simmer for 2 - 3 minutes. Add potato, garam massala and mango pulp. Simmer until moisture has evaporated. Remove from heat and allow to cool. Roll out dough thinly and fill with potato mixture. Seal with milk and deep fry until golden brown.

  • T - U - V -W - X - Y - Z

    (Coming soon)