Foods for Diwali party:- The Diwali or Deepawali festival is also known as the festival of lights and it is nothing more and nothing less than the great festival of Nepal and India, the entrance of the new Hindu year.
Diwali is considered a religious holiday and is held throughout India and Nepal, where it is celebrated by many of the religions that coexist in these countries.
This very important holiday remembers and celebrates the victory of good over evil and the illumination of spiritual darkness. Its date coincides with the new moon of the month of Kartika, so not every year it falls on the same day, although always between October and November.
Diwali parties have a certain resemblance to the celebration of the Western New Year. So if you want to celebrate Diwali in style, you have to take into account an aspect of delicious food. Take a look at the following list of delicious food for your Diwali party.
10 Diwali Food Recipes That Will Light Up Your Diwali Party With Your Friends, Family & Relatives
#1 Minced meat samosa:-
Samosas are a snack recipe in traditional Asian cuisine. Although traditionally it is usually a vegetarian dish there are variations in which this type of quesadillas is filled with chicken or lamb meat. Meat samosas are a perfect option to accompany a Hindu-style dinner, with chicken curry with basmati rice, lentil curry, and some exotic salads.
The original recipe is vegetable samosa consisting of a kind of vegetarian pie stuffed with potatoes, peas, and other cooked vegetables, seasoned with curry and cooked with clarified butter, ghee. All this stuffing is wrapped in a super crunchy dough, which is originally prepared with maida flour.
In these samosas,potato and peas are substituted with minced chicken,lamb or buff meat. Maintaining the essence of this dish with all its condiments and dressings.
This type of samosa can be used as an appetizer for the Diwali party you organize. As they are light snacks, it is best to serve the dish first before serving the main dishes of the party. They can be eaten with sauce or chutney to make it tastier.
#2 Shami Kabab:-
When it comes to the main dishes, there are many nonvegetarian and vegetarian dishes and one of those delicious dishes is Chicken Shami Kebab. Shami kabab is a Mughalai dish.
It is very popular in Nepal,India, and Pakistan .Shami kabab is a special type of kabab eaten in the Indian subcontinent. It is a major part of the Indian, Pakistani and Bangladeshi food style. It is usually made from small pieces of mashed meat.
To prevent it from breaking, gram flour or egg is also added to it. Although it is made with buff meat, goat meat (mutton) or lamb meat mince, its vegetarian variants (made from potato or soybean meal) are also found. It is often eaten as a snack or appetizer.
Shami kababs are considered as the best way of hospitality during the parties and celebration. Shami kababs are usually boiled or roasted meat (chicken or mutton) wrapped in a mixture of chickpea gram flour with spicy garam masala (garam masala, black pepper, small cardamom, cloves, bay leaf, etc.), ginger, garlic.Andcooked with salt until it becomes soft.
Onion, turmeric, ground chili, egg, finely chopped green coriander, finely chopped green chilies, and coriander leaves are also added during cooking. Sometimes garam masala powder is also used in place of pure spices. The cooked meat is then stirred in such a way that it remains resettled.
Now small diamond-shaped or round pakodas are made from this prepared mixture and they are deep-fried in a shallow pan. Shami kebabs and roti or naan are usually served with ketchup, hot sauce, chili garlic sauce, raita, and chutney. There is also a trend of re-frying the kebab before serving and dipping it in the puffed egg solution.
#3 Chicken Kofta:-
Kofta is ground meat – usually chicken or lamb – mixed with spices and/oronions. Vegetarian forms such as kofta lauki, kofta shahi aloo, and kofta Malay are popular in India, as is kofta prepared from minced goat meat.The chicken Koftais minced meatballs cooked in a spicy sauce.
They can be served with basmati rice or alone, as is with bread dipped in it. They can be grilled, fried, steamed, poached, or marinated, and can be served with richly spiced sauces.
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The most normal presentation is in the form of a ball, that is, of meatball, elongated koftas are also made that are reinforced thanks to the stick of a skewer.
In this case, the koftas can be grilled and even make smaller versions that are served as an appetizer, easily edible thanks to the skewer. It is customary to add some type of cereal to the mixture to make it lighter and at the same time more balanced. Rice, bulgur wheat or breadcrumb are usually used.
It is also customary to use beaten egg to give consistency to the kofta a nd so that it does not fall apart. It is also very important so that the kofta has good consistency so that the meat is very ground.
Here chicken Kofta is mentioned because almost all nonvegetarianpeople like chicken meat. While the buff meat and lamb meat are not preferred by all. As well, the chicken meat is more affordable than the lamb meat. The time to cook is also less compared to other meat koftas.
#4 Aloo paratha:-
Parantha is made almost like chapati, the only difference is its cooking. While roti is baked directly on the panand then puffed directly on the fire. While the paratha is baked only on the pan. After making the roti, pure ghee can be applied on the top, while the paratha is baked by applying ghee or oil on the pan. Just consider the method of baking bread or paratha made on a pan.
In order to keep it stratified, it is rotated continuously from above. Both the layers of parantha do not puff but only the upper layer. Aloo Paratha is a dish that is popular all over the country. Aloo Paratha Recipe is a delicious dish made with potatoes and many other ingredients. It is a well-known food ingredient in many cultures. Aloo paratha is very easy to make and is perfect as a snack.
The attraction of these parathas is their stuffed mix of fun spices and onion potatoes. These parathas are very tasty by mixing green chilies and mango powder with them. Serve them with pickle or curd and you can also fill it in the box and take it to work.
The paratha stuffed potato is essentially a non-leavened dough filled with a mixture of mashed potatoes spicy, flattened by roller and baked on a Tava (griddle ) hot with butter or ghee.
Aloo Paratha on Diwali party can be served to your guests who don’t like to eat meat but at the same time prefer some savory dish. This paratha is tasty and versatile that can be served and eaten with anything.
#5 Tandoori roti:-
These are round cakes, the dough for them is made from whole wheat orwholemeal flour. Since the grain is ground together with the shell, the flour is yellowish. In Nepal, such flour is called Atta. Roti’s flat cake dough is made from flour and water. And since salt is not added to it, the cake is absolutely fresh.
This is a distinctive feature of this bread. Roti is either fried in a flat (or convex) metal pan (cast iron, steel or aluminum) called Tava – and then the tortilla is called Tava Roti. Or bake in a tandoor – and then the cake is called Tandoori Roti. Roti cakes are usually served with curry dishes or boiled vegetables. Nepalese deftly eat food with this cake, picking up, like a spoon, thick curry sauce or vegetables.
Roti cakes are not only common in Nepal- they are popular in Pakistan, India,Sri Lanka, Indonesia, Singapore, Maldives, Malaysia, and Bangladesh. These cakes can be found in the Philippines, Fiji, Mauritius, and the Caribbean, especially in Trinidad and Tobago, Jamaica, Saint Lucia, Guyana, and Suriname. You can make this roti either in the tandoori or in the oven. Sift flour together with salt. Add water to make a soft, uniform dough.
Set aside for a few minutes, then roll out 4 balls from the dough. To make roti, smooth each ball with the palm of your hand to the desired thickness. The diameter should be approximately 5-6 inches. Place in a moderately hot tandoor until dark spots form. If you are cooking in the oven, put the dough on a greased baking sheet and cook for 5-6 minutes in a preheated oven at 190°C.
Korma is a dish of Indian cuisine, also common in Central and West Asia.To prepare korma, you need yogurt or some other milk cream, nut or seed paste, as well as coconut milk. A constant ingredient in this dish is also curry seasoning. The word Korma comes originally from the Turkish language: “Korma” means translate roast or barbecue.
Through Persian and Urdu, it found its way to today’s Hindi, where it means “to stew”. The korma may be meat (e.g., chicken) or vegetarian.Korma has been known since at least the 16th century and belongs to the Mughal cuisine. Currently, it is a national dish of the peoples of Pakistan, North India, and Bangladesh.The dish is becoming popular in Nepal as well.
For this Diwali, when you want to try something new, tasty and exotic, this dish is perfect. There are many different options for korma. It can be prepared in water, yogurt or meat broth. Usually, the yogurt, heated to a temperature below its coagulation, mixed with meat broth. The aroma of the dish is provided by various spices (coriander, etc.) and sauces, chili peppers and ginger are often added .
The korma may be moderately spicy or “fiery” to taste. The meat that is suitable for the preparation of this dish is lamb, chicken, sometimes beef, and very rarely pork. The most important spices include coriander and cumin, as well as some grated ginger and a bay leaf. Often a vegetable is added to the korma, for example, spinach.
Traditionally, Korma was prepared in a saucepan on a very low flame, with charcoal on the lid, to provide a surrounding heat. Navratan korma is a vegetarian korma made with vegetables and panir, an Indian cheese, or nuts. Navratan means nine gems, which refers to the nine different types of vegetables in the recipe.
#7 Rogan Josh:-
Rogan josh, also pronounced Rogan joshis a spicy lamb dish of Persian origin and one of the traditional dishes of Kashmir’s cuisine. Rogan means clarified butter orfat in Persian, while josh meansintensityorpassion. Rogan josh, therefore, means freely translated “cooking with great heat in oil”.
Rogan josh is one of the basic dishes of Kashmir’s cuisine. There it was established by the Mughal authorities. It is one of the main dishes of the multi-course festival Wazwan. The main ingredients of the rogan josh are pieces of braised lamb meat in a sauce based on roasted onions or shallots, yogurt, garlic, ginger and spices (cloves, bay leaf, cardamom, and cinnamon).
Its characteristic red color gets the rogan joshby the addition of large quantities of dried Kashmirchili peppers, which are removed to reduce their sharpness before use. The cooking process is quite lengthy and time-consuming.
For the classic Rogan Josh, you can use lamb (with the second, of course, the dish will turn out much more tender and refined). You can cut the meat in small pieces or for piquancy rather large pieces (leaving even the bones).
First of all, the meat must be marinated by adding coriander, cumin, chili, ginger, garlic, and paprika, as well as some yogurt, which will make the meat much softer. Leave to pickle better in a cold place in a sealed container all night. In a pan with a thick bottom, ghee oil is heated, on which fry the onion and remove it from the pan. Then fry cloves, cinnamon, cardamom and bay leaf, asafoetida.
The latter must be handled very carefully and added in small quantities, otherwise, such seasoning with its spiciness will simply kill the taste of the dish.
You can also use any other spices to taste (nutmeg, turmeric, curry, which, in addition to taste, will also give the dish yellow or orange). Spices can be removed immediately after frying because the oil has already been completely saturated with them. But can be left until the very end of cooking, as the indigenous people of India do (many even prefer to remove them directly from the plate).
Pickled meat and onions are spread in oil with spices, and fry them for a couple of minutes over high heat. Then the fire is reduced, cover the pan with a lid and continue to fry.
After that, remove the lid and fry for a few more minutes, in order to make the meat dry. At the next stage, water is added and cooked over medium heat until the water partially evaporates and the oil is on the surface.
Water is added again, the lid is closed and stewed for about an hour, stirring occasionally. It is worth remembering that the mutton needs to be well put out so that it becomes soft and tender.
During the quenching, most of the liquid should evaporate. In no case should you let the meat burn, for this you need to stir it periodically, but often open the lid, constantly interfere, it is also not worth it.
When the meat is cooked, you can add yogurt and milk with saffron, mix everything and top with a mixture of garam masala (ground cardamom, bay leaf, peppercorns, coriander, cloves, and cinnamon). By the way, it’s best to cook garam masala immediately before use.There are variations of Rogan Josh with the addition of various vegetables (carrots, potatoes, red pepper, etc.).
But nothing compares with the taste of a real Rogan Josh (only from meat and seasonings).They use Rogan Josh hot because after cooling it is covered with a fairly dense layer of fat. This dish is usually served with rice, which can be cooked in saffron or tamarind water. And to reduce the severity, you can cook raita or yogurt.
Choila is a typical Newari dish that consists of grilled spiced buffalo meat. Although the dish is traditionally popular withbuffalo, nowadays mutton, chicken and duck meat are also being used. Commonly eaten with rice flakes (Chiura), this dish is typically very spicy, hot and mouth-watering.
It is considered a vital part of the diet at festivals among the Newar community, along with various other ingredients. It is also anecessary ingredient of Samay Baji.The method of cooking choila no matter what type of meat you are using is the same. Clean the meat by flattening it and cut into long slices. Mix with salt and turmericand keep the meat aside by properly covering with the lid.
Then use the coal or gas for smoking the meat. But make sure that you don’t burn the meat. After the meat is properly cooked, put garlic,ginger paste to taste, salt, chili, turmeric, coriander and mix well.
Heat some oil and pour on the meat. If you want, you can also put some lemon juice and keep the ready meat in the fridge. This way the meat will be well marinated with the spices. Choila can be served with rice, Pulao or beaten rice. This dish is prepared in several banquets for the parties and celebration.
#9 Gundruk Achar:-
Very popular in Nepal, Gundruk is made by fermenting green leafy vegetables. It is usually made into a cucumber called Gundruk Ko Achar. It tastes like nothing else we can imagine – slightly mushroom-like and quite salty. It is a perfect complement to Nepalese curries, and usually, it is added to a Dal Bhat.
Fermented, dried leafy greens (“gundruk”) are a staple ingredient in Nepalese cuisine. It is mainly made in the hilly and mountainous regions of Nepal, where other vegetables are difficult to grow due to the climate and soil.
Gundruk has a slightly sourish taste, the smell varies, depending on which leafy vegetable was used. It can be served alone or together with other vegetables, such as soybeans, potatoes, onions, and tomatoes. It can also be cooked with lentils to a tasty soup.
One of the most popular ways to serve Gundruk is “Gundruk ko jhol”, a vegetable soup served with millet or corn porridge. Gundruk is mainly produced during the harvest season in October and November when leafy vegetables are abundant.
The leaves are pulped in clay pots with narrow openings with a wooden spoon. Then the pots are placed in the sun for several days to ferment.
The fully fermented vegetables are then laid out on bamboo or straw mats for drying and must be completely dry before further use. Gundruk can also be used for pickles, so the leaves are soaked, carefully minced and mixed with spices.
It can also be served with minced meat as an appetizer.Gundruk is rarely found in restaurants in Kathmandu. It is mainly eaten at home. Gundruk’s production is simple and requires only a large amount of leafy vegetables, a large container, a spoon and lots of sunshine.
Sizzler steaks are generally made with high heat to burn the outside and leave the inside moist. Once coated, the steak emits a dramatic steam noise, which is its great appeal. It is either a roasted, grilled or flat-fried piece of meat,chicken, fish or vegetable patties. They can be served with French fries, grated cabbage, tomatoes, carrots, beans, etc.
It is served on a hot metal or stone plate. held on a wooden base. The word “sizzler” comes from the hiss that is heard when, after warming the bowl under a grill (the meat is usually cooked separately to save time).
The sauce is poured on Worcestershire sauce dripping onto the hot plate and heated up. This would keep the meat and vegetables warm longer than the traditional serving method on a porcelain plate.
In the traditional meat version, which is served in India (lamb/mutton, pork or beef), the dish also contains sausage, liver, and kidney. Sometimes a (non-vegetable) Sizzler with a broken egg is served on the pile, cooking at the time the dish reaches the table.
Side dishes, as well as the main course, are served either in cabbage leaf or in foil bowls. Sizzler’s specialty is its signature sauce, which is seasoned with meat, vegetables, fish, or shrimp.
Make your Diwali party even more delicious with these recipes.
Submitted by Ankur pradhan