5 fabulous recipes for Diwali

Potatoes and Green Peppers cooked with Peanuts and Coconut
Serves 4

2 tbsp vegetable oil
1/2 tsp cumin seeds
1 1/2 tsp ginger pulp
1 green chilli (chopped)
1 green pepper (seeded and diced)
250g boiled potatoes (diced)
75g crushed peanuts
1 tsp sugar
1 tsp ground cumin
juice of 1/2 lemon
salt
25g grated fresh coconut or desiccated coconut
2 tbsp coriander, chopped

1. Heat the oil in a pan and add the cumin seeds. When they begin to crackle add the ginger and green chilli and reduce the heat.

2. Add the diced green pepper and continue to fry over a low heat.

3. After two or three minutes stir in the boiled potatoes, then the crushed peanuts. Add the sugar, ground cumin, lemon juice and salt to taste and mix well.

4. Serve sprinkled with grated coconut and chopped fresh coriander.

Gulab Jaman
Makes 12 pieces

25g plain flour
100g dried milk powder
1/2 tsp baking powder
3/4 tbsp melted ghee
50ml milk
200ml vegetable oil (for frying)
100ml water
250g caster sugar
3 crushed green cardamon
few strands saffron

1. Combine the flour, dried milk powder, baking powder, ghee and milk to make a soft dough. Divide into 12 equal balls.

2. Prepare the sugar syrup by adding the sugar to the water. Heat until the sugar has dissolved. Add the cardamons and saffron and continue simmering the syrup for ten minutes.

3. Heat the oil in a frying pan and fry the milk balls a few at a time on low heat. Gently keep turning them to get them evenly brown.

4. Take them out and immerse them in the sugar syrup. Keep them steeped for at least an hour prior to serving. Serve hot or cold.

Saffron Semolina Pudding
Serves 4

1 1/2 tsps ghee
10-15 raisins
10-15 cashew nuts (roughly chopped)
150g semolina
75g sugar
300ml milk
pinch of saffron strands
slivers of almonds, to decorate (optional)

1. Heat the ghee in a pan and add the raisins and chopped cashew nuts.

2. After about two minutes add the semolina, reduce the heat and cook, stirring for two or three minutes.

3. Add the sugar and mix well. Pour in the milk and add the saffron. Cook over a low to medium heat, whisking well.

4. When the mixture begins to thicken and the semolina is cooked remove from heat.

5. Decorate with slivers of almonds, if liked, and serve hot.

Source: Meena Pathak of Patak's, the authentic Indian food brand