Simple Diwali recipes to try out this Diwali Festive

Diwali is an annual five-day Festival of Lights that is traditionally celebrated by Hindus, Sikhs and Jains and is one of the most significant festivals in the Indian culture.  It is celebrated by millions around the globe. However, the date of Diwali changes each year as the day it is celebrated is calculated according to the position of the moon and the Hindu lunar calendar. For this year, the festival kicks of today and should run for five days.

Here, we sampled some simple Dawali Cuisine you may want to try out this season:

Jalebi with Fennel Yogurt Pudding Recipe

For Jumbo Jalebi: 1 Cup All purpose Flour 1/2 Cup Yogurt To deep fry Oil For Green Cardamom Syrup: 2 Cups Sugar 2 Cups Water A pinch of Saffron 6 Green Cardamom For Yogurt Pudding: 1-2 Cups Yogurt (strained) 2 Tbsp Milk (warm) 1/2 Cup Sugar A pinch of Nutmeg A pinch of Cardamom Powder

How to Make Jalebi with Fennel Yogurt Pudding

Prepare Jumbo Jalebi:

1. In a large bowl, whisk refined flour, yogurt and sufficient water to a smooth, pancake     batter-like consistency.

      2. Cover and keep in a warm place to ferment for 24 hours.

      3. Before cooking the next day, whip the batter again for a few minutes.

     4. Heat sufficient oil in a pot on medium heat to 325 degrees. Pour some batter into a pastry bag with a small straight tip.

    5. Squeeze round spirals into the hot oil and deep fry, turning them over gently a few times, until they are evenly golden and crisp.

    6. Drain and soak in cardamom sugar syrup for 2-3 minutes. Take them out of the syrup and   serve hot. Make as big as possible

Prepare Green Cardamom Syrup:

Combine ingredients in a small pot and cook on medium/low heat for 30 minutes. Strain out cardamom and cool.

Prepare Yogurt Pudding:

  Mix ingredients in a large bowl. Let it chill.

        Now arrange all of them on top of the Jumbo Jalebi like a pizza and serve to celebrate.

http://food.ndtv.com/recipe-jalebi-with-fennel-yogurt-pudding-951249

Kachori Upside Down Recipe

Ingredients

·  2 Cups All Purpose Flour

·  1/2 tsp Salt

·  1/4 Cup Ghee

·  As required Water

·  For Stuffing:

·  1 Cup Chickpeas

·  1 Onion

·  1 Tomato

·  1 tsp Ginger, chopped

·  4-5 Green Chillies, julienne

·  2 tsp Cumin Powder

·  2 tsp Coriander Powder

·  2 tsp Fennel Powder

·  2 tsp Mango Powder(dry)

·  1 tsp Red Chilli Powder

·  3 tsp Garam Masala

·  3-4 Tbsp Oil

·  To taste Ginger, julienne

·  Few Coriander Leaves

·  Sweet Curd

·  Dishkiyaaon Guacamole

·  Dishkiyaoon Salsa

How to Make Kachori Upside Down

1.Prepare a khasta dough using the ingredients mentioned above.

2.Make the Amritsari Chole and keep aside for cooling down.

3.Stuff the dough with the amritsari chole and deep fry

4.Place the fried kachori on a platter and put the dallops of Dishkiyaoon Salsa and Dishkiyaoon Guacamole around the kachori for the presentation and eye appeal of the dish.

http://food.ndtv.com/recipe-kachori-upside-down-951253

                                    Goan Nevri

                                  

 

Ingredients of Goan Nevri For the dough: 2 cups refined flour 1 cup clarified butter water to mix For the flling: 1 cup grated coconut 1 cup sugar 1 Tbsp poppy seeds (khus khus) 1 tsp powdered green cardamom 1 Tbsp finely chopped almonds  Oil for deep-frying How to Make Goan Nevri Rub one-fourth cup ghee into the flour and knead into a stiff dough with water. Leave to rest for at least half an hour. For the filling, mix together the coconut, sugar, poppy seeds, cardamom and almonds. Make balls of the dough and roll out into 1 cm/1/8 in thick rounds. Take a round, wet the edges with water and place some filling over one half. Fold the other half over and press the edges together to seal. Either cut off the edge with a fancy cutter or make a design by pinching and twisting all along the sealed edges. Heat oil in a kadahi. To check if oil is hot enough put a piece of dough in it. If it comes up at once, add as many neoris as fit in comfortably. Turn them over and lower the heat to medium. Fry till golden brown on all sides. Lift out and leave to drain on absorbent paper. Fry the rest, increasing the heat for a few seconds before adding the next lot. These can be eaten hot or at room temperature and can be stored in air-tight containers.

http://food.ndtv.com/recipe-goan-nevri-466544