Diwali is incomplete without mouth watering delicacies. There is a tradition to serve sumptuous meal at Diwali evening. Diwali platter remains filled with vegetarian delights. Mainly vegetarian recipes are cooked on Diwali, because festival is associated with Lakshmi ji. Diwali is also a time for family reunion for many families, so the served food should be finger licking and healthy too. Recipes like Matar Paneer, Aloo, Palak Paneer, Pav Bhaji , Vegetable Biryani, Mushroom and so on are quite traditional. If you are looking for rich Diwali dinner recipes then following are some authentic dinner ideas to make your Diwali special:
Paneer Tamatar Ka Khut
Preparation time: 15 minutes
Cooking time: 20 minutes
Paneer 300 gms
Garlic 10-12 crushed
Tomatoes 5-8 (roughly chopped)
Tamarind pulp 1 tsp
Ginger 2 inch piece
Whole dry red chilies 3-4
Cooking oil 1 tbsp
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Turmeric powder 1 tsp
Coriander powder 1 tsp
Cumin powder 1 tsp
Cinnamon 2 inch stick
Chana dal ¼ cup (roasted)
Curry leaves 5
Coconut milk ¼ cup
Cut paneer into long strips.
Dip tamarind pulp into half filled bowl with water. Let it soak in water at least for an hour. Later strain it, and keep it aside.
Put a pan on flame, add tomatoes, ginger, garlic and whole dried red chilies.
Pour a cup of water. Let it bring to boil. This process will take 10- 12 minutes.
Once boiled remove it from flame and let it cool, then coarsely blend it and pass through a strainer. Keep the puree aside.
Take another pan add cooking oil.Let mustard seeds, cumin seeds and cinnamon crackle in the hot oil. Add curry leaves, cinnamon, turmeric powder, coriander powder and cumin powder.
Now pour in already prepared tomato puree. Sprinkle salt, add chana dal. Let it cook for few minutes.
Finally add paneer pieces and coconut milk. Cook it for another 5 minutes.
Paneer tamatar ka khut is ready!
Preparation time: 20 minutes
Cooking time: 20 minutes
Cauliflower 1 medium sized (florets)
Cottage cheese 1 (cubed and fried)
Green Beans ½ cup (cut in 1 inch pieces)
Frozen green peas ½ cup
Capsicum 1 cup (chopped)
Carrot 1 cup (sliced)
Tomatoes 1 cup (chopped)
Coriander leaves 1 cup (chopped)
Ginger 1 tsp (shredded)
Green chilies 2-3 chopped
Asafetida a pinch
Cumin seeds ½ tsp
Turmeric powder ¼ tsp
Red chili powder ½ tsp
Coriander powder ½ tsp
Mango powder ½ tsp
Garam Masala ½ tsp
Salt to taste
Corn starch 1 tsp
Bay leaves 2
Milk 3 cups
1-Heat oil in a pan; add cumin seeds, asafoetida and bay leaves. Let the cumin seeds crackle in the hot oil.
2-Put some water in bowl; add green chilies, ginger, turmeric powder, red chilli powder, coriander powder to this. Mix in thoroughly and make a fine paste. This way powdered spice will not burn while frying.
3-Add this paste to the heating oil. Stir until oil starts trickling. Add in all vegetables except capsicum.
4-Sprinkle few drops of water and let the vegetables get cooked. When vegetables are slight tender add capsicum. Let it cook on medium flame.
5-Add milk in separate bowl. Also, add corn starch. Mix in with milk and pour it into cooking vegetables. Combine milk with all the ingredients properly.
6-Add fried paneer. Sprinkle salt and mango powder. Finally add garam masla and let it cook for few minutes. Remove it from flame.
Garnish with coriander leaves.
Vegetable korma is ready!
Serve it with hot rice or missi roti.
Tips: You can serve Raita with these two above mentioned dinner recipes.
A lavish dinner is incomplete with out mouth watering desserts. Following are some dessert recipes to complete your fiesta: Phirni, Pista rolls, Chocolate burfi, Balushahi, Ladoo, kheer, Rasgulla.