Diwali is incomplete without authentic
Indian food and being locked up at home for months now, we have already
exploited all our options by ordering every bit on the menu from the
restaurants near and far to satisfy our hunger pangs.
So why not to kick off this Diwali
season with some amazing home grown delicacies capable enough to unleash the
inner Master-Chef in you?
This Diwali Opoyi brings some of the
finest homemade sweets and snacks recipes to give your Diwali a pinch of ‘Ghar
ka Swaad’.
- Khoya Stuffed Besan Laddoo
If it’s a never ending trail of guests
or your friends who show up for a card party, treat everyone with your hand
prepared besan laddoo stuffed with some rich dry fruits and Khoya, get some
extra sugary compliments in turn and thank us later.
Here is how to get started
Ingrediants:
- Coarse gram flour (besan)
- Khoya
- Ghee- 1/4 cup
- Sugar- 1/2 cup
- Green cardamom(elaichi) powder- 1 teaspoon
Take a non stick pan and
heat some ghee, add some besan (quantity as required) and sauté till lightly
browned and fragrant, stirring frequently.
Add khoya and sauté till the
khoya blends well with the besan. Add sugar and mix. Add green cardamom powder.
Transfer the mixture into a
bowl and let it cool for a while, then add some sugar and mix well.
Then take some mixture and
shape it into even sized laddoos (balls).
Your laddoos are ready,
don’t wait, go on and taste your own doing. We bet it tastes amazing. Store it
in a box and don’t forget to share with friends and family. (Though you
really don’t want to)
- Coconut Gujiya
Who says this sweet little monster is only for
Holi? Pump up and give this amazing north Indian delicacy a chance to yumm up
your Diwali.
The best part is that these
can be stored for a good amount of time as it doesn’t contain khoya like normal
gujiya.
Ingredients
Maida
Ghee
Shredded Coconut
Elaichi (Cardamom)
Water as required
Powdered sugar
Dry fruits as required
Get all the ingredients and mix
the flour and ghee to prepare sticky dough, then add water and form firmer
dough. When done, cover the dough with a towel or muslin and put aside.
Roast shredded coconut on a low
flame until it in reddish color and emits an aroma, when done put it aside to
get settle.
Mix water and sugar in a pan
to make syrup, when done add coconut, raisins, cashews, almonds, cardamom and
other nuts to the syrup and mix well. Put aside to cool.
Flatten prepared dough into
equal-sized circles and hand-roll them into balls put a spoon of coconut filling
in the center of each circle and shape into a semi-circle. Repeat the process
for all the fillings
Then heat oil or ghee on medium
flame and deep fry the gujiyas. You are good to go.
- Soan Papdi
Parantha
Undeniably, soan papdi is
one of the most ill-treated sweet and we are tired of watching the treatment it
gets, especially during Diwali.
This sweet and soft delicacy
deserves much better than being re gifted from one guest to another. Why not to
turn the soan padi we couldn’t get rid of into a delicious breakfast?
Ingredients
Soan Papdi
Prepared Dough (as used for
parathas)
Dry fruits (if required)
Take soan papdis in a plate
and mash it well to form a powder, add some dry fruits to it and prepare a
filling.
Make circle like done for
parathas, insert soan papdi fillings, flatten it and roast on a pan like a
normal paratha. Serve and enjoy.
- Chickpea Kabab
Once you have tried and
tested all our suggested sweets, you would definitely want to try hands on some
tingy and spicy snacks to get over the Diwali fever.
What is better than homemade
chickpea kababs with some mashed veggies?
So here is all you need
Minutely chopped veggies
(capsicum, carrot, peas)
Boiled chickpea (chole)
Basic spices (salt, pepper,
red chilly)
Mash the boiled chickpea and
prepare a thick batter, add finely chopped veggies and spices to it. Keep it
aside for some time.
Once settled, shape the
mixture into kabab like structures and shallow fry in a prying pan. Serve it
with green chili chatni and go get your auditions register for the next
Mastechef season.
