Diwali dinner: Indulge guilt-free

Diwali or Deepawali is synonymous with the win of good over evil. To celebrate the occasion various delicacies are prepared across India as we love food and can't waste a reason to indulge.

Traditionally sweets take the center-stage in Diwali but I have tried to add couple of other dishes so that I don't go overboard with too many sweets. The dinner comprised of kashmiri dum alloo, crispy kachori filled with spicy green peas preparation ( similar to Koraishutir Kochuri if you are aware of this Bengali dish), ras malai and karachi halwa !!

It might take bit of a time to prepare all so plan accordingly. Let's start cooking!!!

Ras Malai: These are spongy and soft dumplings soaked in saffron milk. Serve them chilled and I bet no one can just have one.

Ingredients: Toned milk ( for 'chena' - cheese curds) - 1ltr; White vinegar ( mixed in 2 tbsp of water) - 2 tbsp; Water - 5 cups ( 1.25 ltr); Corn flour - 1/2 tsp; Sugar - 4 tbsp; Ice cubes - 12 ; Milk ( for rabri) - 1/2 ltr; Saffron strands - 4; Cardamom powder - 1/2 tsp; Pistachio ( chopped) - 3 tbsp; Sugar - 1/2 cup

Steps:

i. Boil the milk for the chena. Once it is boiled turn off the heat.

ii. Let it cool for couple of minutes. Now mix the vinegar solution bit by bit and mix well.

iii. Ensure that the milk curdles and you see the chena getting separated.

iv. Strain the curdled milk through a muslin on a cheese making cloth and run it under tap water. This will help in getting the vinegar out of it.

v. Hang the chena for at least 1 hour so that it oozes out all the water.

vi. Prepare the rabri milk while the chena is getting ready.

vii. Pour 1/2 ltr of milk in a pan and add 4 tbsp of sugar and pistachio.

viii. Add the saffron strands and let the milk come to a boil. Set is aside for later use.

ix. Once the chena is stiff; add corn flour and knead it into a smooth dough.

x. Prepare small dumplings for cooking them in sugar syrup.

xi. For sugar syrup add the water and 1/2 cup of sugar in a pan and let them mix well.

xii. Once the water is almost to boil ( bubbles appearing) add the dumplings into the syrup.

xiii. Let them cook for 10 minutes and then gently stir the mixture.

xiv. Dumplings will puff up in around 15 minutes.

xv. Add the ice cubes in a big bowl and pour 10 tbsp of sugar syrup into it.

xvi. Now add the cooked dumplings into it so that they immediately cool down.

xvii. Once cooled pour the rabri milk into a bowl and add the dumplings into it.

xviii. Let them rest for around 4 hrs ( refrigerate them after 30 minutes of mixing).

Serve chilled and enjoy!!!

Karachi Halwa: Sometimes it is also called Bombay Halwa but whatever be the name it is super tasty to eat and the chewiness makes it even more special. Be aware that it has lots of ghee in it.

Ingredients: Corn flour - 50 gms; Nuts( roughly chopped) - 1/2 cup; Cardamom powder - 1 tsp; Ghee - 100 gms; Sugar - 200 gms; Water - 4 cups ( 1.25 ltr) + 100 ml; Lime juice - 1 tsp; Food colour - 1 pinch

Steps:

i. Boil the water and the sugar until sugar dissolves completely and the syrup has thickened.

ii. Add the lime juice and mix well. This will prevent syrup from crystallizing back once it has cooled.

iii. Now mix corn flour with 100 ml of water and stir well to make a smooth syrup without any lumps.

iv. Put a deep bottom pan on stove and add 2 tbsp of ghee into it ( low flame).

v. Once it melts add the corn flour syrup into it.

vi. Stir well until it starts thickening ( no lumps).

vii. Turn off the flame and start adding the syrup slowly into it and keep on mixing.

viii. Once it has mixed well turn on the flame to medium.

ix. Keep on mixing; add ghee into the mixture.

x. Once everything has mixed well add a pinch of colour of your choice and nuts.

xi. Stir well and keep on mixing to the consistency that you want. ( You can check by putting a small piece on a plate; it should not stick to the plate and come off easily).

xii. Pour the hot mixture into a tray and let ti settle for 1 hour.

xiii. Cut the halwa into shapes of your choice.

Serve these chewy and delicious pieces and enjoy!!!

Kashmiri Dum Alloo: It is a super delicious veg recipe from Kashmir which goes well with any kachori or even chapatis. Very rich in flavour and colour. It is a lesser spicy version of banarsi dum aloo but you can add more chilli powder if you want to make it spicy.

Ingredients: Kashmiri Red chilli powder - 3 tbsp + 2 tsp; Potatoes ( boiled , peeled adn fried in oil until golden) - 5 medium; Khade masale( dry roasted): Coriander seeds - 2tsp; Fennel seeds - 1 tbsp; Black Pepper corns - 1 tsp; Cumin seeds - 1 tsp; Green cardamom - 5; Cloves - 5; Cinnamon - 1 inch;

Crud - 1.5 cups; Mustard oil - 2 tbsp; Hing - 1 tsp; Turmeric powder - 1/4 tsp; Dry ginger - 1 tsp; Salt to taste; Water - 400 ml

Steps:

i. Grind the dry roasted spices to a fine powder.

ii. Mix them in curd along with 2 tsp of kashmiri chilli powder and create a smooth paste.

iii.Heat the mustard oil in a deep bottom pan until it is smoking hot.

iv. Add the dry powder spices and saute well.

v. Now pour the curd mixture and mix well so that it doesn't split.

vi. Add water and salt and keep on stirring.

vii. Now add the potatoes and mix gently so as not to break them.

viii. Let the mixture come to a boil; reduce the flame and let them simmer for 5 minutes.

Garnish with few coriander leaves and serve hot with kachoris or chapatis!!

Green Peas Kachori(Koraishutir Kochuri): It is a crispy kachori filled with spicy green peas preparation. If you are too calorie conscious then fill the green peas mixture in a paratha . The flakiness of the kachoris give a different flavour and one can't just stop at one.

Ingredients: All purpose flour(maida) - 100 gms; Salt - 1/2 tsp; Sugar - 1 tbsp; Refined oil - 1 tbsp; Warm water for the dough - 50 ml; Green peas filling: Green peas( boiled for 4-5 minutes in hot water) - 100 gms; Green chillies - 3 large; Salt - 1/3 tsp; Sugar - 1/2 tsp; Refined oil - 1 tbsp; Nigella seeds - 1/4 tsp; Hing - 1/2 tsp; Ginger paste - 2 inch ginger; Cumin powder - 1/2 tsp; Coriander powder - 1/4 tsp; Oil for frying

Steps:

i. Add the salt and sugar in maida and mix well.

ii. For shortening add 1tbsp of refined oil and mix well. You should get a crumbly mixture.

iii. Now knead a smooth dough by using warm water. Let the dough rest under a damp cloth for at least 30 minutes.

iv. Grind the green peas and chilies to a smooth paste. Add water if required.

v. For the filling heat oil in a deep bottom pan ; add nigella seeds, hing and cumin seeds and saute well.

vi. After 2 minutes add the other spices and mix well.

vii. Now add salt and green peas paste and saute well.

viii. Keep on stirring until you are left with a thick paste.

ix. Now create small dumplings of the dough and spread them with hand.

x. Please the green peas filling in the middle ( ensure that much mount which will not cause ruptures in the kachori on rolling).

xi. Roll them on a greasy surface.Don't roll too thin; keep them of medium thickness.

xii. Heat oil in a deep bottom pan. Once the oil is hot add the kachoris into it and fry. the puffiness of the kachoris will depend on the temperature of the oil so ensure it's hot.

Serve them with dum aloo gravy and enjoy!!!