5 fabulous recipes for Diwali

Food, especially sweets and desserts, is an essential part of any Diwali celebration, says cookbook author and Indian food expert Meena Pathak

During Diwali, the most important date in the Hindu calendar marking the lunar new year, food takes centre stage. It is used as gifts to friends and family, in entertaining or as religious offerings, says Meena Pathak, author of several cookbooks, including Meena Pathak's Indian Cooking for Family and Friends and whose company Patak's makes Indian pastes and foods.

Dishes are vegetarian, as Hindus do not eat meat. And this is no time to skip pudding. 'Diwali is one time when we really explore the variety Indian desserts have to offer,' says Pathak. 'It would not be unheard of for one family to prepare 100 different puddings, as an offering to the gods. Indian desserts tend to be much sweeter than in the UK and include unusual flavourings such as cardamom or saffron.'

These dishes - developed by Pathak - are perfect for sharing with loved ones during the celebration. Learn more about the traditions of Diwali and how it's celebrated in the UK.

Savoury dishes Chickpea Curry Vegetable Pulav Potatoes and Green Peppers cooked with Peanuts and Coconut
Puddings Gulab Jaman Saffron Semolina Pudding

Chickpea Curry
Serves 4

1 tsp oil
150g diced onions
2 tbsp Patak's Tikka Masala Paste
200g chopped tomatoes
1 green chilli (split into 2)
400g chickpeas (boiled) or 1 can of drained tinned chickpeas
1/2 tsp sugar
1 tsp chopped mint
1 tbsp chopped green coriander

1. Heat oil in a pan. Fry the diced onions for five to eight minutes.

2. Add the Patak's Tikka Masala Paste and the chopped tomatoes and cook for another five to eight minutes.

3. Add the green chilli and boiled chickpeas and cook for a further two minutes.

4. Finally add the sugar, chopped mint and the green coriander. Stir gently.

5. Serve and garnish with coriander.

Vegetable Pulav
Serves 4

250g basmati rice
3 tbsp oil
4 cloves
4-5 green cardamoms
1/4 tsp cumin seeds
salt (as required)
water (enough to boil)
100g carrots (boiled & diced)
100g green beans (boiled & diced)
125g cauliflower florets (boiled)

1. Wash rice in several changes of water and leave to soak in water for up to 20 minutes.

2. In a pan heat about a litre of water till it begins to boil.

3. Add the oil, whole spices and salt to taste.

4. Drain the rice of the excess water and add to the boiling water. Once the water begins to boil again, reduce heat to a simmer.

5. Check the rice after about five to eight minutes and when it is done (taste to check rice is soft) drain off the excess water.

6. Add the boiled vegetables with the rice and serve hot.