Diwali Food Recipes Can Be Cooked Under 30 Minutes: – Diwali or Deepavali is the most anticipated Indian festival. Deepam means lamp and oil can mean both light and sound. Commonly known as the “Festival of Lights,” people celebrate this joyful event by lighting lamps throughout the house and blowing up rockets.
The mode of celebration differs in various parts of Nepal because of its cultural and religious meanings. But the spirit of the festival is the same throughout the nation. It is an occasion to observe the triumph of good over evil and marks a new beginning in which hope prevails rather than despair.
There are lots of work during the festival so we need some quick recipes that can be tasty, healthy. and presentable. Here is the list of that food that we can prepare within 30 minutes.
11 Diwali Food Recipes Can Be Cooked Under 30 Minutes – Quick Meals Tips
#1 Aloo Dum:-
The Aloo Dum belongs, in particular, to the Kashmir cuisine. The potatoes, usually the smallest ones, are first fried and then slowly simmered in a spiced sauce. Dum Aloo is a very popular recipe among Indian stews. It has an interesting history, because the Kashmir recipe, which is the best known, really started in Bengal.
Oudh or Awadh was a province of India, in British Raj. It was located in what is currently the northeastern part of Uttar Pradesh. It is named after Ayodhya, the capital of the ancient kingdom of Kosala, which is believed to coincide with the Oudh region.
In the twelfth century, the Muslim invaders conquered it. During the 16th century, it was part of the Mughal Empire. It was invaded in 1856 by the British joining it in 1877 with the province of Agra to form the United Provinces of Agra and Oudh.
After the independence of India in 1947, it became part of the State of Uttar Pradesh. In 1784 Oudh suffered a great famine. In an attempt to feed the population, philanthropist Nawab Asaf-ud-Daulah began the construction of the Bara Immambara to create employment in masonry work.
There, to cook and serve hot food to the workers, they found an ancient recipe in which beef was stewed at low temperature overnight.
The beef was replaced by turnip, which the inhabitants of Kashmir had introduced into Oudh. And thus hungry workers could be fed hot food at any time of the day. Thus was born this turnip stew.
After the British captured Oudh in 1856, Waji Ali Shah moved to Calcutta, along with his cook and his culinary discovery. The potato was not on the list of high-priority vegetables for Bengali Breeds (Kulin Bangalis) in ancient times.
Warren Hastings, Governor-General in 1790, received a gift from the Dutch consisting of a basket of potatoes as a novelty, which served to introduce the potatoes in Bengal.
The Bengalis received the tuber with great enthusiasm. The softness of the potato starch worked well as a perfect contrast to the strong flavor of the mustard and cumin seeds used in Bengali cooking.
The Bengali aristocracy adopted the potato, as a symbol of superiority and Westernized cuisine. Before 1860, it was already the main ingredient in the region’s cuisine. The potato slowly began to travel inside Bengal. The chef recreated his “Dum Pukht” on the western banks of the Hugli River where they used simpler methods.
Instead of cooking overnight, they incorporated the Bengali dry vaporization technique. They replaced the turnips with potatoes and added cumin, and thus the “Aloo Dum” was born. This amazingly delicious dish of Indian cuisine will delight any gourmet. As it is prepared using a balanced bouquet of the best Indian spices.
In the original, Alu Dum is prepared using traditional Indian ghee. However, you can replace it with olive if for various reasons you avoid animal fats (for example, if you follow a fasting or vegetarian diet). The rest of Alu Doom is a 100% vegetarian dish!
It is perfect for those who do not consider themselves a lover of overly hot tastes. Alu Dum is a completely spicy dish, and, it is moderately spicy. However, you can always add fire by increasing the amount of spice garam masala in its preparation.
#2 Chicken Tikka Masala:-
The chicken tikka is a dish based on chicken native to South Asia. It is traditionally made of small pieces of boneless chicken cooked on skewers in a tandoor, a clay oven, after marinating in a mixture of spices and yogurt. It is, so to speak, a bone-free version of the tandoori chicken. The word tikka means pieces or ends.
It is also a chicken dish of the Punjabi cuisine. Nevertheless, in the Punjabi version of the dish, the chicken is cooked on hot coals and does not systematically contain pieces without bone. The chicken pieces are brushed regularly with ghee, a clarified butter, to increase the flavor while being continuously ventilated.
This dish is usually accompanied by green coriander and chutney of tamarind. And served with onion fritters and lemons, and then used for the preparation of chicken tikka masala.
There are a variety of recipe options, including those that replace chicken with another basic ingredient. The preparation is very simple and consists of two phases: the grilling of the chicken and the preparation of the masala, the sauce that accompanies it.
At some point in the story, the two phases come together and the chicken tikka masala comes out which is the union of two recipes, chicken tikka, and masala. Spices can be found practically everywhere and there is also a preparation for tikka masala found in ethnic supermarkets.
The tikka masala chicken is eaten hot but if leftover it can be heated and recycled the next day. The chicken tikka is kept in the fridge for a couple of days, the masala alone keeps you cool for 3 days.
#3 Masoor Dal Tadka:-
Masoor Dal Tadka is a delicious dish that is prepared with red lentils. To prepare red lentils do not need prior soaking. It is cooking time is short and easy to digest.
Normally they are cooked with plenty of water and once cooked they are crushed with a metal rod and then seasoned with spices. This process of seasoning is called Tadka (also known as Tarka, chaunk, bagar or phoron).
To prepare Tadka, whole spices such as cumin, coriander, mustard seeds, and dried whole chili peppers are added in hot oil. They are cooked until they crack and begin to release all their aroma, then they are added chopped garlic, turmeric, and red chili powder.
Finally, the Tarka is added to the cooked Dal and at this time the mixture of aromas of Tadka immediately penetrates the Dal producing an incredibly tasty dish.
Though there are numerous simple and best curries, nothing beats the simplicity, taste, and appeal of dal tadka. Its rich and appetizing flavor profile makes it suitable to be served with an array of Indian flatbreads and makes a healthy meal.
It is the cooking process which makes it so unique, delicious and irresistible. It is a very favorite recipe of all and it is also very easy to make.
If you do not want to make any difficult meal or time-consuming food but want to make a simple and healthy recipe then you can make this dal tempering. It is not only easy to make but also takes very less time. It also has good flavor and nutritious ingredients. This is a perfect lunchbox recipe for office goers.
#4 Dal Makhani:-
Dal Makhani is a well-known dish originating from the Punjab region of the Indian subcontinent. The ingredients most prominently used in dal makhani are black urad dal, red rajma, butter, and cream. It became very famous after partition in India when many people from Punjab came to live in the northern regions of India.
When the Punjabi society started migrating to India and other international places, it was through this person the dish was presented. It is offered in many different forms in many hotels and restaurants. The main reason for the popularity of Dal Makhani is its diversification. Being a vegetarian dish, it can also be served as a staple food and in a buffet.
Traditionally, the preparation of dal makhani involves many processes that take a long time and can take up to 24 hours to complete. The brightness of the lentils is greatly increased by the use of cream and it can also be prepared with curd, milk or without milk.
Due to the availability of modern cooking equipment and electric pressure cooker, its preparation time has been reduced significantly and is less than 30 minutes.
#5 Crispy Okra:-
The vegetable of ladyfinger is very tasty and mild and along with the elders, children also like it and it is easily found everywhere. By the way, you can also grow okra in the home garden. Okra is rich in vitamins A, C, B6 and is also found in plenty of of calcium and magnesium. The value of okra is in its high content of vitamin-mineral complex and coarse fiber, which is more important for the body than soft fiber.
Vitamins and minerals prevent vitamin deficiency, increase immunity, workability. And coarse fibers improve intestinal motility, absorb and remove toxins and harmful decay products. The fruits of okra are recommended for many gastric diseases.
The mucus secreted by them relieves inflammation, envelops, protects the walls of the stomach, for patients with diabetes mellitus – lowers blood sugar.
For those who struggle with excess weight – they contribute to weight loss. They are useful for strengthening venous capillaries, prevention of atherosclerosis, chronic fatigue, depression. We can serve spicy crispy crunchy ladyfinger with chapati, naan rice as a side dish or as an appetizer/starter.
Marinated in spices and gram flour, crispy lady’s finger is also liked by those who do not like to eat lady’s finger. Normally for the vegetable of lady’s finger, soft ladyfinger is liked. But for the crispy ladyfinger, we have to remove the seeds, so we can take big size ladyfinger for this.
#6 Vegetable Biryani:-
Biryani is a famous and popular dish of the Indian subcontinent made from a mixture of vegetables and meat with rice. It is popular on the continent, even among the non-resident Indians around the world, its demand is not less.
Generally, its main ingredients are rice, spices, lentils, meat or vegetables. As the vegetable biryani doesn’t any meat so it can be cooked within 30 minutes.
Vegetable Biryani is the Mogulai recipe, Basmati rice, country ghee, curd or cream, green vegetables, dry fruits and a lot of spices are used. It tastes so good after adding a little flame, which the world is crazy about.
Traditionally, it is prepared in 3 basic steps in which the first step involves cooking basmati rice with aromatic whole spices. The second step involves cooking vegetables with various Indian masala or spice powders, whole spices, and curd.
And the last step involves cooking layered cooked rice, cooked vegetables, and fried onion in a container using the dum method. In dum cooking method (pressure cooked effect), food is slow-cooked in a sealed container (a pot having tight-fitting lid or edges of pot sealed with wet wheat flour dough). It allows food to slow-cook in its own steam and juices making it highly flavorful and aromatic.
In the first glance, you may feel that this vegetable biriyani recipe requires so many ingredients but don’t let it fool you. It will take only 30 minutes to cook and flavor, aroma, and texture of the final dish will blow your mind and taste buds away making it worthwhile to try this recipe.
Malpua is a sweet, pancake-like treat popular in Nepal, Bangladesh, and India. Malpua is often served as a delicious dessert, as a sweet snack and during festivals like Diwali and Holi.
There are many regional variations of this dish, but it is usually served with a rose-flavored syrup or with sweetened condensed milk Rabri. To make Malpua, in some areas it is prepared by mashing ripe bananas in it, adding coconut, flour, and water or milk.
It is sometimes modified with cardamom to make this mixture tastier. In the Bihari version of Malpua, sugar is added to the solution before frying. Whereas fried Odisha PU is poured into the sugar syrup. It is easy to prepare. In the days of winter, now it is becoming very popular in urban sweets shops. The good thing about Malpua is that it is made from grains, milk, and sugar.
Nothing spoils it. It is also prepared at home. To make good Malpua, the quality of milk, semolina and fine flour should be good. Malpuwa is very tasty under indigenous ghee.
The most special feature of Malpua is that it dissolves easily in the mouth and has a special taste. It is made quickly. And it is also very tasty to eat. You can make it at any festival if you want. Or for the guests too.
Samosa is a fried or baked stuffed snack dish. It can often be stuffed with spicy roasted or cooked dried potatoes, or besides peas, onions, lentils, kahim. Its shape is usually triangular, but the shape and size may change at different places. Mostly they are served with chutney.
This journey of Samosas has been very unique. Samosa’s age may have increased but in the last one thousand years, its triangular shape has not changed at all.
Today, samosa is available in both vegetarian and non-vegetarian forms, but potato samosas are no match and are the most preferred. After this cheese and samosas with nuts are preferred. Now sweet samosas are also available in the market.
The real fun of samosa is in deep frying it, but in western countries where people prefer less fried dishes, people like to bake it and eat it. To capitalize on the craze for samosas, both children and old people, many multinational companies are also presenting it in the market as frozen food.
Samosa tastes very good in the rainy and winter season. But in other seasons its demand does not reduce. Its demand in winter and rainy season increased too much.
It is easily found in every tea stall, sweets shops, school canteens, college canteens, office canteens, eatables selling the shop, roadside vendors and even found in the small and big restaurant menu.
#9 Savory vegetable muffin:-
Muffins are tiny cupcakes that easily fit in the palm of your hand. There are several types of these cakes, so they can be cooked with sweet fillings. Plums, strawberries, raspberries, apricots, or with the usual: ham, cheese, and other ingredients.
These wonderful buns are prepared from the simplest ingredients, the only thing you may need is a baking dish. It is very easy to prepare spicy, tasty and light cupcakes with vegetables.
They are great for a snack, to take on a picnic or on the road. You can take any vegetables for muffins, according to season. Vegetable cupcake is another unusual dish that you can please guests.
You can use a variety of vegetables, focusing on your taste: carrots, tomatoes, red peppers – in a word, everything your imagination tells you.
You can also add herbs to the cupcake: dill, parsley, basil. The vegetable muffins are ideal for a hearty breakfast or as a light lunch and dinner. Vegetable muffins are low in carbohydrates and prepared very quickly.
Rumor has it that they would fit into the low-carb category, not forgetting the cream in there. But they are perfect for lunch or dinner.
For the party as finger food, barbecue or as a small snack, because they taste cold as well as warm. And, they are quite quick and easy to prepare and therefore perfect for everyday life with and without children. The meals on office days, in the home office and in general they taste delicious and are not the three hundredth time pizza or pasta.
#10 Nut Bar or Chikki:-
Chikki is a traditional Indian dessert usually made from peanuts and jaggery. There are many types of Chikki, which is a very famous Chikki which can be classified as snacks that mainly uses groundnut and jaggery is created. It provides full warmth to the body during cold days and also takes care of your health and does not allow you to become ill.
Apart from this, it is also helpful in increasing hemoglobin. It relieves you from stomach problem and improves your digestion. The problem of constipation, gas, and acidity can also be solved by this.
It is also helpful in improving blood circulation. It is rich in iron, protein, calcium, copper, selenium, zinc, photo, niacin, carbohydrate, vitamin E, vitamin B6, etc. and is also helpful in providing direct benefits of many nutrients.
It helps protect from cold, cold and other health problems occurring in the cold. It is also very beneficial in joint problems and helps remove the body’s toxins. It is very easy to make. You can make it with just peanuts, jaggery and butter.
Everyone, whether children or older, eats it. Its best thing is that you can make it and lock it in an airtight container. Its is so tasty, that you feel quite satisfied after eating it and also stress-free. If you do not believe, then try to eat.
#11 Rawa Laddu:-
It is a sweet, delicate, fragrant dessert. These popular desserts are made from semolina (it is best to use Semolina), which is fried with ghee. The sweetness of condensed milk and the aroma of vanilla and cardamom create an amazingly delicate and delicious dessert.
Each time, you can create new tastes by adding different candied fruits or dried fruits and changing nuts, getting a new, unique taste that will win your hearts. It turns out very soft, you can add any spices: cinnamon, Shambhala, cardamom, nutmeg, any nuts, and candied fruits.
In the original recipe, ghee oil is used, but with ordinary butter, sweets are no less tasty All these ingredients together are very delicate and mouth-watering sweet balls that you will probably want to try again, having cooked them at home yourself.
You can serve such a dish even for a holiday, decorated with vanilla powder. You can also show imagination by serving dessert in its original form. Such balls from semolina and condensed milk to children will be enjoyed.
Laddu is very well stored, so you can cook them in large quantities. Some people prefer that the laddu be soft, while others prefer the grainy texture of the semolina. Some people also add grated or dried coconut.
For a more exotic and special touch, they can be decorated with nuts such as almonds, cashews, raisins, and pistachios. Another delicious ingredient is khoya or mawa, a dairy derivative widely used in the preparation of Indian desserts that are also used to enrich them further.
You can also create your variant of this dessert. It’s so simple that even a beginner in the kitchen can prepare it with ease.