With the festive season upon us, it's time to look forward to some lip-smacking dishes and desserts. So, we asked readers to share their Diwali recipes with us. As part of a continuing series, we present five more recipes that we received:
First is Pallavi Sreeram's recipe for Corn Kabab:
Cuisine: Indian
Type: Vegetarian
Preparation time: 20 minutes
Ingredients:
- 200 gm corn kernels
- 1 tsp corn flour
- 1-2 green chillies
- Salt to taste
- 1 green capsicum
- Oil to fry
Method:
- Grind the sweet corn with the chillies and salt.
- Add a little corn flour to make a slightly thick dough.
- Cut green capsicum into very small pieces and add them to the dough.
- Make the dough into small balls or into oval shapes, uniformly.
- Heat oil in a kadai (wok) anf fry on medium heat till gold in color.
- Once you remove from oil, put the kababs on a kitchen tissue paper so that any excess oil gets soaked by the paper.
Health quotient: Corn is good for health. Cooked corn has a high antioxidant content. Corn is also high in starch and fiber.
Up next is Veena's recipe for Masala Peanuts:
Cuisine: Indian snack
Type: Vegetarian
Preparation time: 10 minutes
Ingredients:
- 100 gm peanuts
- 1 tomato
- 1 onion
- Green chillies, as per taste
- Lime juice, to taste
- Salt to taste
- Coriander leaves for garnish
Method:
- Roast the peanuts on an open pan on low heat.
- Remove once browned and let cool.
- Add chopped tomato, onion and green chillies and mix well.
- Sprinkle salt and lime juice as per taste.
- Garnish with chopped coriander leaves.
Health quotient: Does not include a single drop of oil. This can be a snack to serve during Diwali.
Here Nisha shares her grandmother's recipe for Bagara Dahi:
Cuisine: South Indian
Type: Vegetarian
Preparation time: 10 minutes
Ingredients:
- 2 cups yoghurt/curds, whipped
- 1 medium onion
- 3-4 kadi patta (curry leaves)
- 1/2 tsp mustard seeds
- 2 green chilliesm sliced
- 1/2 tsp red chilli powder
- 1/2 tsp turmeric powder
- Coriander leaves for garnish
- Oil as per requirement
Method:
- Heat the oil in a pan and add curry leaves and mustard seeds.
- When they sputter add sliced onions and fry till golden brown.
- Now add sliced chillies and fry for 30 seconds on very low flame.
- Add red chilli powder and turmeric powder and fry until oil seperates.
- Turn off the flame and add whipped youghrt and mix lightly.
- Garnish with coriander leaves and close the lid.
- Leave the dish to cool for 5 minutes.
- Serve with steamed rice or paratha.
Shrija Venugopal shares her recipe for Rawa Laddoo:
Cuisine: South Indian
Type: Vegetarian
Preparation time: 1 hour
Ingredients:
- 1 cup semolina (rava / suji)
- 1 cup sugar
- 1 cup milk
- 1 tbsp currants (kishmish)
- 1 tbsp cashewnuts
- 3 tsp pure ghee (clarified butter)
Method:
- Cut the cashewnuts and wash and dry the currants.
- Heat up a little ghee, lightly fry them and keep aside.
- Heat up some ghee in a deep pot and fry the semolina on low heat till it turns light brown.
- Mix in sugar and milk and stir fry till the mixture becomes sticky.
- Mix in the cashewnuts and raisins.
- Take off the pot from the heat and form the dough into small balls.
- Serve when cool and dry.
Health quotient: This recipe is quite low in ghee.
Kamlesh Soni shares this recipe for Kaju Barfi:
Cuisine: Punjabi
Type: Vegetarian
Ingredients:
- 3 cups cashew powder
- 2 cups sugar
- 1/2 cup water
- Edible silver foil
Method:
- Make a sugar syrup of almost two-thread consistency.
- Dissolve the cashew powder in the solution and thicken.
- Spread on a plate and gently decorate with the silver foil.
- Cut barfi into diamond or square pieces and serve.
Do you have any special Diwali recipes that you'd like to share with us and other readers? Simply fill in this quick form and we'll publish your recipes right here on rediff.com.
