List of Foods for Family on Diwali: – If you are passionate about tasty rich food, Diwali is always a good time to be seduced by its flavors and spices. Every year between October and November, we celebrate the Diwali or Festival of Light for five days, which marks the beginning of the new year and celebrates the triumph of good over evil.
It is also tradition to prepare tasty recipes, enjoy and exchange sweets and make gifts. So do not miss the opportunity, take ideas and get ready to enjoy a true Hindu feast and immerse yourself a little more in your culture.
14 Diwali Foods Recipes That Strengthen Family Bonds On This Deepawali
#1 Tikka Masala chicken with green curry rice:-
An ideal dish for Diwali that demonstrates without any doubt the abundance of spices of traditional cuisine: coriander, cardamom, coriander, ginger, basil. It is fried chicken with curry in a rich sauce of red or orange on the basis of tomatoes. The sauce is usually creamy, slightly spicy. But do not be intimidated by the long list of ingredients, the preparation is very simple.
And the result is worth it! In addition, once you have caught the trick of spices you can prepare many other recipes with chicken. This specialty has been and has been the subject of mysteries and controversies for quite some time now regarding its origins. This specialty is based on a chicken marinated in yogurt sauce, Garam Massala and other spices such as coriander overnight
. And then be cooked in its juice in the Tandoor oven. To make the Makhani sauce (with butter in Hindi) you need to add and melt the butter to the chicken juice. Along with the tomato puree, fresh cream and some spices such as cinnamon or cumin, even cashews are usually added if preferred A thicker sauce. The result is a juicy dish that explodes on the palate through its multiple flavors.
Flavors and colorfulness that make it one of the star dishes. We can find Chicken Tikka Masala that can be more or less thick, creamy, or spicy. It can even vary in color playing with more reddish, yellow or even green or brown tones depending on the selection of spices. As we can see there is no unanimity in the ingredients, therefore it will not appear to be in its origin either.
#2 Lamb Biryani:-
Diwali can be a good excuse to try something other than what we are used to. While the traditional cuisine of our country bets on tasting the lamb almost in its purest form. The biryani broadens its possibilities and reveals the flavors that can be extracted from its meat leaving it to macerate slowly in spices.
Next, to it, the aroma of basmati rice puts the soft and subtle touch to an intense dish full of flavor. Basmati rice takes another dimension with the spectacular spice mixture of the recipe, the lamb perfectly complements the whole and thanks to the soft cooking it is surprisingly tender. Biryani is the second dish of rice (varieties normally Basmati ) with the addition of spices and meat, fish, egg or vegetables.
Spices and sauces needed to make biryani may include ghee, cumin, cloves, cardamom, cinnamon, bay leaf, coriander, saffron, mint herbs, ginger, onions, garlic. However, this is not an exhaustive list. To prepare an original biryani, rice is seared, traditionally in ghee, giving it a nutty flavor. Then the rice is cooked with spices in water until it is about half cooked.
In addition, lamb meat, marinated, originally in yogurt, papaya, and various spices, and possibly pre-cooked. The rice and meat are transferred layer by layer into a pot (made of ceramics or cast iron), starting and finishing with a layer of rice. Optionally, other ingredients, vegetables, and spices can be incorporated. The pot is covered and heated on the stove until the biryani can be served.
Naan is a flatbread, typical not only of Nepal and India but also of countries such as Iran or Bangladesh. Traditionally it is prepared in the tandoor oven, cylindrical and with charcoal, but you can also make it in the home electric oven or even in a pan.
The recipe varies from one to another, but basically, you will need 300 grams of white flour, 10 grams of baker’s yeast, 100 milliliters of milk, a yogurt and some salt.
Mix and knead everything well, let it stand and grow in a bowl smeared with oil until it doubles in size. And then cut it into flat and oval portions of about 60 grams. As a finishing touch, you can paint the bread with ghee (clarified butter) or melted butter. Preheat the oven to about 230º, and let it cook for about 10 minutes. As you can see it is very simple and in addition to being a great accompaniment for any dish.
It goes very well with different fillings, such as nuts and raisins or potatoes. Naan differs from chapati by its shape (the latter that is round) and by the fact that the chapati is usually cooked on a cast iron plate called Tava. Naan is perfect for the occasion when you don’t want to eat rice or other heavy dishes. It can be eaten with anything you like meat or curry or even with tea. This Diwali you can also make the Naan for and with your family.
#4 Tandoori Chicken:-
Tandoori Chicken is a popular Indian dish made with chicken marinated and fried in yogurt and spices. The name comes from the clay oven – Tandoor – in which the dish is traditionally prepared. The tandoor is a cylindrical oven traditionally fed with charcoal, although currently electric or gas predominate.
It is a symbol of Indian cuisine that has the advantage of preserving all juices and flavor, which prevents the dryness of which many roasts sin. Chicken tandoori (can also be written tandoori) is one of the most famous recipes that are cooked in this instrument. It is paired in yogurt and made with different spices (depending on the region or the taste of the chef) and admits various degrees of spicy.
It is one of the star dishes of the Indian Continent. They use tandoor in different recipes (not only chicken but also lamb or seafood) with a very good If you want to prepare Tandoori Chicken, you will need one thing in addition to the ingredients: time. Because the chicken has to go through with the marinade for about twelve hours.
It is, therefore, best to start the preparation the day before. The secret of the incomparably spicy aroma lies in the marinade of Tandoori Chicken. The original Tandoori Chicken owes its bright red color to the Kashmiri chilies. Mild paprika and other hot chilies can also be used to mild or enhance the hotness of this dish.
#5 Palak Paneer:-
Palak Paneer is a traditional dish of Indian cuisine, which, perhaps, reflects the essence of this country and its unsurpassed flavor. The two main ingredients of this dish are enclosed in its very name: palak – spinach, paneer – homemade fresh cheese.
The paneer is a fresh cheese from Asia very popular throughout the country. It is a very common source of protein among Nepalese and Indians, many of whom are vegetarians.
As is done with milk, it is not suitable for vegans, but it is exquisite. The Palak Paneer is a usual recipe that includes it, and it consists of a light and nutritious spinach and spice stew, ideal as a main course. The dish, palak paneer, is nutritious, moderately spicy and healthy. All components used for its preparation are in perfect harmony in taste ratio.
In addition, the combination of cheese with spinach and other ingredients contributes to the fact that the beneficial substances contained in them are much better absorbed by the body. Despite the fact that the dish is vegetarian, the palak paneer is able to saturate for a long time. This is a great option for those who for some reason do not eat meat.
Cheese, in which a high content of amino acids, minerals, and vitamins, will not only satisfy your hunger. But also give the body everything you need to maintain important functions. In spinach, there is fiber, carbohydrates, proteins, beta-carotene. Probably everyone knows that this leafy vegetable is extremely healthy.
In combination with a rich bouquet of Indian spices, delicate cream, fragrant ghee, palak panir can cause an incredible extravaganza of taste. They say that tasting this dish, you can feel the Asian soul, its unique flavor. You can make a palak paneer at home.
There is nothing complicated, however, be prepared for the fact that you need to stock up on a decent set of spices. There are different variations of palak panir, some of the ingredients of which may vary slightly. But usually, these differences are not significant.
Palak paneer goes well with boiled basmati rice, naan, puri, and Bhaturi. It is also often served with vegetable dishes such as green beans in curry sauce and potato curry. And if all this is eaten up with some traditional Nepalese sweetness, for example, Soan Papdi, burfi then a gastronomic holiday is provided.
#6 Sel Roti:-
Sell roti can be said as a cross between a donut and a pretzel, but it actually consists of rice flour and is not like any other bread in the world. It is customary to eat Sel roti as a special dish on Diwali in Nepal. It is prepared from rice flour. The deep-fried bread is crispy, sweet and fluffy at the same time and is therefore well suited as a breakfast or snack.
You can buy Sel Roti at booths on many streets. The dip is yogurt. Rinse the rice flour with milk or water as needed. The prepared dough is then mixed with banana, cloves, dried cardamom powder, ghee, cashew nuts and other dry fruits at will. Heat the deep wok or Karai and put the oil as per your dough.
Then put the round stone in the middle of the Karai. Pour the mixture or the dough with either your hand or ladle around the stone. Deep fry and serve hot or cold. It is a unique dish of Nepal and has become an iconic symbol of Nepali culture and festivities.
It is made and served in almost all parts of the country during the festivals of Dasain, Tihar, and Teejand during wedding parties, Bratabandha, and other ceremonies. Sel roti has been a traditional food in Nepali-speaking communities of India, namely Darjeeling, Sikkim, Siliguri, and Kalimpong. It is marked as an essential food in most Nepalese cultural and traditional events.
#7 Finny Roti:-
Finny roti is a type of special roti that is specially prepared on Tihar or Diwali in every Nepalese kitchen. This roti is prepared by mixing the wheat flour and ghee.
Those who love the taste of ghee especially like this food. To prepare the dish is a simple process that doesn’t require more ingredients. Take the wheat flour and add water and ghee. Knead it into a dough. Keep the prepared dough for a while so that the dough is soft. The dough is required to be very soft to make finis.
Soak the rice in water for one hour. Grind the soaked rice to a fine paste. Then add some ghee in the rice flour. Ghee and rice flour mixed paste are called ‘Santho’ in the Nepali language. Roll and flatten the wheat flour dough and apply the Santhon on it. Then again roll the dough, cut into small pieces and roll the pieces again.
Fini roti holds vital importance on the Bhaitika of Diwali. Sisters offer Fini prepared by themselves to their brother as a symbol of their love and affection. Two types of Fini are available in the market. The rectangular shape and the circular shape.
The rectangular-shaped Fini is more popular for preparing them at home. Because they are simpler to make. The circular Fini are quite complex so they are more commonly purchased in the market.
#8 Jhilinga or Shinkamari:-
Shinkmari is a special food used to feed brother during the Bhai tika of Diwali festival. It is prepared from wheat and rice flour. It can also be fried in oil at will. Food coloring can also be used to make it attractive. Shinkamari is specially prepared in Terai and Pahadi area o the country during the festive season.
One of the features of this roti is that it can be used for several days and is perfect for those who don’t want to put on the weight. The main requirement for this food is the device named Sancho in Nepali. It has the thread-like or noodle-like structure inside. This particular thread-like structure is the key feature or the characteristic of Shinkamari.
Firstly, the wheat and the rice flour are cooked like Dindhon and form a dough. Then place the dough in the Sancho. Arrange the thread-like dough structure in a circular shape and place them to dry in the sun. Various colors like red, yellow or green are also mixed while preparing the dough to make it colorful responding with the festive occasion of Diwali.
Like many Asian countries, rice is a matter of course for many Nepalese dishes. The fried rice dish of Pulao (also known as Pilaf and Pilau) is popular with locals and visitors. Vegetable pulao, in particular, can be found throughout Nepal and consists of fried rice with vegetables that were lightly flavored with turmeric and cumin.
The side dishes may vary from yogurt to papadams, and the subtle flavors of the fragrant rice make the dish regularly used at social events and public holidays in the country. Numerous vegetables can be used to make pulao: peppers, cabbage of different varieties, potatoes, carrots, eggplant, green peas, etc.
In addition, the dish will have an unforgettable taste if you add a little paneer cheese to it. Thanks to a special seasoning mixture, the dish turns out to be unusually fragrant and with an original taste (cloves, black pepper, sesame, cinnamon, cumin, asafoetida, turmeric, coconut, and many other seasonings can be used). By adding different spices you can get completely different flavors of pulao.
For such a wonderful dish, it is better to choose basmati rice, which is well washed to clear water (you can soak it for a while). Dishes must be necessary with a thick bottom. First of all, ghee spices are slightly fried. Then the rice is poured and lightly fried (until the grains become translucent). At the next stage, the remaining prepared ingredients are added, everything is filled with water.
As soon as the dish reaches the boiling stage, the fire is reduced to a minimum, closed with a lid and cooked until all the liquid has evaporated. It is important not to lift the lid or mix the ingredients during the cooking process, otherwise, the rice may stick together. You can also cook pulao in another way. Boil rice until cooked in advance.
In a pan, mix and fry all prepared ingredients. Then add boiled rice, mix and fry a little more. To give the finished dish a little insist under the lid. Served on the table pulao with finely chopped parsley and dill. A great addition can be a slice of lemon or lime, as well as fresh ginger.
#10 Malai kofta:-
The vegetarian appetizer Malai Kofta is a typical dish of Mughal cuisine. Malai means cream and kofta balls – the name becomes the concept here. While the ingredients of the sauce remain largely the same, the balls can consist of many different ingredients. The Mughals, conquerors from Persia, brought Malai Kofta to India in the 12th century.
They got along with rich sauces and unusual spice blends. Mogul cuisine dominated northern India until the subcontinent gained its independence in 1947. Then the hearty dishes spread throughout the other countries as well. The dish has become popular in Nepal as well. Malai Kofta is a dish that requires lengthy preparation.
The preparation of this dish is divided into three phases: the balls, the sauce, and the garnish. Malai Kofta lives from its rich sauce, which contains a wealth of spices. The secret of a good Malai kofta, however, lies in the vegetable balls. It is impossible to describe the balls accurately. What they all have in common is the fact that they are fried crispy in buttered lard. Just before serving, they get acquainted with the sauce.
Mostly boiled potatoes are the basis of the balls. Another important ingredient of the creamy balls is homemade cream cheese, Paneer. How the Paneer is used in the balls is different.
Some cooks mix the cream cheese with the cooked and pureed potatoes. Others season the paneer and freeze it so they can use the cream cheese as a filling for the delicate balls. The second phase of the preparation revolves around the sauce.
While the balls are just salted, the sauce is all about the right combination of spices with the ingredients of the sauce. Passed tomatoes, grated onions, yogurt and cream from the basis. Cinnamon, bay leaves, cloves, green cardamom, ground coriander seeds, red chili powder and grated, dried leaves of fenugreek provide a veritable symphony of flavors.
Of course, the mother of allspice mixes, the Garam Masala, must not be missed in the sauce. Then, in a serving bowl add the deep-fried koftas, pour over the gravy. You can garnish the dish with some more cream, coriander leaves and serve hot with roti or chapati. The richness of this dish can add the richness in your delight of Diwali.
The dishes above are some origin of Nepal and some are the dishes influenced by the Indian origin. These delicious dishes can enhance your festive mood. No matter if you put on some weight, it’s the festive season. Enjoy your holiday with these exotic dishes.