food

Diwali Special: Diwali Party for Friends & Family

food

Diwali Special: Diwali Party for Friends & Family

Supplies

Arancini

  • 2 cups of cooked rice
  • 2 Tbsp vegetable oil
  • 1 onion, finely chopped
  • 1 Tbsp ginger paste
  • 1 Tbsp garlic paste
  • 1 tsp turmeric powder
  • 1/2 tsp ground cumin powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 1 tsp red chili powder (optional)
  • 1 cup chopped coriander leaves
  • 1 cup chopped dill leaves
  • 2 Tbsp chopped mint leaves
  • 3 Tbsp grated cheese (Cheddar)
  • 1/2 cup water, if required for cooking
  • Salt to taste
  • 15-20 raisins
  • 2 Tbsp Corn-starch
  • 3 tbsp cold water
  • 1/2 cup breadcrumbs
  • Vegetable oil for deep frying

Gravy

  • 6 tomatoes
  • 2 Tbsp tomato puree
  • 2 Tbsp butter
  • 1 Tbsp Kashmiri red chilli powder
  • 1 inch ginger roughly chopped
  • 1 tsp ginger paste
  • 1 tsp Kasoori methi / dried fenugreek leaves
  • 1 tsp Garam masala powder
  • Salt to taste
  • Pinch of sugar
  • 2 Tbsp cream

Tandoori patatas bravas with Mirchi mayo

  • 8 large potatoes, peeled and cut into small chunks (bite sized)
  • 4 Tbsp Tandoori masala powder
  • Salt to taste
  • 4-5 Tbsp vegetable oil
  • 6-8 Tbsp Mayonnaise
  • 4 Tbsp Greek yoghurt
  • 4 Tbsp Green chilli pickle (readymade)
  • Coriander chutney (readymade) or made at home
  • Red onion slices for garnish

Mexican Bhel Puri

  • 2 cups puffed rice
  • 2 packets of Doritos /Nachos (spicy ones /chilli heatwave)
  • 2 medium potatoes, chopped in small cubes, deep fried or sautéed
  • 1 red onion, finely chopped
  • 1 tomato, chopped
  • 3 tablespoon tinned sweet corn
  • 1 red pepper and 1 green pepper, finely chopped
  • 3 tablespoon pomegranate seeds
  • 1 mango (South American variety), chopped
  • 2-3 red and green chillies, finely chopped
  • 2 tablespoon jalapeno peppers, chopped
  • 1 bunch spring onions, chopped
  • ½ cup chopped coriander leaves
  • Juice of two limes
  • Salt to taste

Gulab Jamun Shrikhand Parfait

  • 8 Small Gulab Jamuns (readymade from Asda), cut into small pieces
  • 450 gms / 1 tub Greek yoghurt
  • 2 tsp Honey
  • 1 tsp Cardamom powder
  • 1 tsp Rose water
  • 1/4 cup Pistachios – finely chopped
  • Pinch of salt
  • Rose petals to garnish

Steps

Arancini

  1. Cook rice with plenty of water. Drain. Set aside.
  2. Heat oil in a large pan, add the onions and sauté until light brown.
  3. Add minced garlic and ginger. Cook for about one minute.
  4. Now add the spices powders - turmeric, cumin, coriander, garam masala and red chili powder. Sauté, stirring, for 1 minute or until aromatic.
  5. Add the coriander leaves, dill leaves and mint leaves. Add some water if you find the mix is sticking to the base of the pan.
  6. Now add the cooked rice. Mix well
  7. Add the cheddar cheese. Give it another mix.
  8. Spread the mix in a large plate and leave to cool.
  9. Divide the mixture into 12-14 equal parts the size of a golf ball.
  10. Moisten your hands and shape them into round balls.
  11. Make a small indent in the center of the ball. Place 2-3 raisins and mould rice around it to cover it nicely.
  12. Put the balls on a tray and refrigerate for 1 hour or covered overnight.
  13. Heat oil in a wok or pan for deep frying.
  14. In a bowl add corn starch and water and mix to make a lump free slurry.
  15. Place the breadcrumbs on a separate plate
  16. Dip one arancini in the corn starch mix and turn around gently to coat well.
  17. Roll in the breadcrumbs, shake excess breadcrumbs and place on a tray
  18. Deep fry the arancini at medium low heat turning a couple of times till they turn an even golden brown. Remove on a plate lined with paper towel using a slotted spoon.
  19. Serve warm with a coriander chutney or rich makhni sauce

Gravy

  1. Quarter the tomatoes. Put them in a pressure cooker along with salt, half of the Kashmiri red chilli powder, ginger and one cup of water. Pressure cook till two whistles. Remove and set aside to cool.
  2. Blend the tomato mixture in a blender and strain.
  3. Heat butter in a pan, add the ginger paste and two tablespoons of water. Cook for a minute. Add the pureed tomatoes and tomato puree cook for two to three minutes.
  4. Add the kasuri methi and garam masala to the gravy along with salt and sugar. Stir and cook for a minute.
  5. Add the cream just before serving.

Tandoori patatas bravas with Mirchi mayo

  1. Pre heat oven at 170 degrees
  2. Heat oil in a wok /large pan. Add the tandoori masala powder, salt. After a couple of minutes add the potato pieces and mix well. Make sure the potatoes are coated with the spice mix.
  3. Transfer the potatoes to a baking dish and bake in the oven for 30-40 in or until done
  4. Mix the Yoghurt, mayonnaise, and chilli pickle well to make the chilli mayo
  5. To serve
  6. Spread the potatoes on a plate. Top with the spicy mayonnaise. Drizzle some green chutney on top. Finally top with the onions.

Mexican Bhel Puri

  1. Take a large bowl, and add the ingredients in the order in which they have been listed above.
  2. Add the lime juice and salt just before serving
  3. This can be served on its own or with salsa.
  4. Your salsa options:
  5. Tomato salsa – Mix chopped tomatoes, spring onions, avocado, chillies, lemon juice, coriander leaves and lime juice. Sprinkle some chaat masala and salt.
  6. Guacamole (for a more Mexican flavour) – mash avocados, mix with garlic, chopped tomatoes , lime juice, olive oil and salt.
  7. Green coriander chutney (for a more Mumbai flavour) –made by grinding coriander leaves, one tomato, green chillies, and garlic. Add lime juice and salt.

Gulab Jamun Shrikhand Parfait

  1. Cut the Gulab jamuns in small bite size pieces. Keep aside.
  2. Make the shrikhand
  3. To make shrikhand, take a big, deep bowl and place a strainer on top. Place the muslin cloth on the strainer and add yogurt. Add a pinch of salt.
  4. Gather the edges of the cloth and tie the four edges to allow the liquid to drain. Keep in the refrigerator for at least 4 - 5 hours. You will get thick yogurt (hung curd) and all the whey liquid is collected in the bottom bowl.
  5. Take the hung yogurt, Add the honey, cardamom powder and rose water and mix well.
  6. Now take the small serving glasses and start assembling the parfait
  7. Place 1 tsp yoghurt on base. Then place couple of pieces of the Gulab jamuns on top, spread another tsp of the yogurt over it. Create two layers of shrikhand and Gulab jamuns
  8. Garnish the final layer with some chopped pistachios and rose petals
  9. Once the parfait is made, place all the glasses in fridge (for at least 30 minutes).
  10. Serve Chilled.