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
Puddings
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.
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.
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.
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