Happy Chhath! May this auspicious occasion bring blessings, joy, and prosperity to you and your loved ones. Wishing you a wonderful and meaningful Chhath Puja celebration!
Diwali Special Recipes and Meals
The staple of Diwali festivities are sweetmeats, but make room for other Indian delicacies as well. Check out our vegetarian Indian recipes, simple curry recipes and regional Indian cuisines whether you're preparing a casual dinner or a grand feast. Many people will be enjoying grills and meaty masalas with veggies and dhal on this particular occasion. From our list of the best 10 dhal recipes, pick your favourite and try an authentic classic or a modern take on a traditional dish. Even though it's a time for feasting, you can still indulge in lighter culinary techniques, such as nutritious, healthful curries and nutritious Indian meals. For additional information on the customs and folklore surrounding the festival of light, see our guide to Diwali. For even more mouthwatering inspiration, see our collection of the best Diwali recipes.
1. Coconut (Nariyal) Laddoo
We have this really simple and tasty ladoo recipe, which happens to be the ideal fusion of flavour and delight, if you are getting ready for the holidays and are stumped on what to make as naivedya to the deity. This incredibly delicious dessert recipe, which is made with the goodness of fresh coconut, is well-liked throughout India. You can create this simple dish, nariyal ke laddoo, for your loved ones for festivals and special occasions. Made with sugar, heavy cream, full cream milk, grated coconut, and coconut powder, this is a delicious dessert that youngsters love.
How to Prepare Laddoo (Nariyal Ke)
Heat a heavy, nonstick skillet over medium heat and add the milk. Once the milk is boiling, add the sugar, heavy cream, and chopped coconut. Give the mixture a good stir and bring it to a boil. After letting the coconut mixture simmer until it has reduced by one-third, turn down the heat.
Stir the mixture again once it has cooked, scraping down the edges as you stir. Lower the heat and stir once the mixture begins to bond together. Switch off the hob when the milk has almost created a smooth and soft consistency in the mixture.
Allow the mixture to cool down before pouring it into a bowl. After it's finished, gently lay out the laddoos and decorate them with grated coconut. To add a crispy twist to this recipe, you may also roll these premade laddoos in the grated coconut mixture. Enjoy it with some savoury foods!
2. Shahi Tukda
Every fan of sweets must try this recipe for shahi tukda. This recipe for rich and creamy dessert, shahi tukda or shahi tukra, will win your heart. Ghee, sugar, milk, nuts, and bread are the components for shahi tukda. Your guests will love this recipe when it's ready to serve in an hour. Kids of all ages will adore this recipe for delicious shahi tukra, and before you know it, the dish will be cleared! Hyderabadi speciality Shahi tukda, also known as "Double ka Meetha," is incredibly simple to prepare at home and is ideal to serve following a hearty dinner. The term itself evokes memories of its regal origins, when it was frequently offered as a post-meal snack. Here's a simple recipe for shahi tukda that you can make at home, perfect for when special visitors are visiting for supper. It tastes best served with savouries or after a large meal. It also makes a simple holiday recipe. This treat can have a healthy twist added to it by toasting the bread in a healthy oil replacement or by substituting sugar free or stevia for conventional sugar.
How to Prepare Shahi Tukda
1: Get the sugar syrup ready.
For those who enjoy sweets, Shahi Tukda is a delightfully easy yet tasty recipe. Here's how to prepare this classic Shahi Tukda dish at home using this easy recipe. Put the sugar and water in a saucepan, and after the sugar is dissolved, add the saffron strands. Boil until the syrup thickens to the consistency of two strings. Once the sugar syrup begins to thicken somewhat, remove from the heat source and set aside.
2: Prepare the rabdi.
In a separate pan, boil the milk over medium heat until it has reduced to approximately 1/4 of its initial volume. After the milk has decreased, remember to whisk constantly. Then, add the cardamom powder and 1/4 of the sugar syrup that was made in step 1 and stir thoroughly. Stir it constantly for a further five minutes to finish heating it. Your rabri is ready when you take the pan off the hob after it's finished. Set away till needed.
3: Lightly cook the slices of bread.
Now take the bread slices and cut them into two triangles by slicing the sides. Next, place the bread in a skillet with heated ghee and shallow fry it until it turns golden brown on both sides. After the bread slices are fried, let them soak for approximately a minute in the remaining sugar syrup that was made in step 1.
4: Put the prepared rabdi on top.
Put it in the serving dish's order. Cover the bread slices with the prepared rabri (step 2) and sprinkle with the chopped nuts. Condensed milk is an additional option if you're pressed for time.
3. Daal Makhani
The popular party food in North India, daal, comes in a variety of forms. This dish for daal makhani uses kidney beans and black lentils that are cooked slowly. It is then seasoned with tart green chilies and served with lots of butter, cream, and tomatoes. In addition to a generous amount of ground coriander, cumin seeds, turmeric, and chillies, the meal is also heavily seasoned with garlic, fenugreek leaves, and ginger. The cooking liquid from the kidney beans gives the dish a velvety smoothness and adds texture.
How to Prepare Daal Makhani
Place the dhal in a sieve and give it numerous rinses under cold water until the water flows clean. Place in a big saucepan or dish and pour twice as much heated water over it. After adding the bicarbonate of soda, let it soak for at least 12 hours at room temperature.
Pour the dhal into a pan, cover with 1.5 litres of water, and drain (do not rinse). After adding the turmeric, whole chilli, and sliced ginger, bring the mixture to a boil, skim any scum that rises to the surface, and lower the heat. Cook in a pressure cooker for twenty minutes, or simmer uncovered for one hour until very soft. Chilli and ginger should be removed.
In a different skillet, melt the butter over medium-high heat until it foams up and turns a nut-brown colour. Transfer half into a little receptacle and keep it aside. Put the pan back on the stove, add the remaining butter, cumin seeds, ground coriander, grated ginger, garlic and tomato purée. Cook for an additional two minutes. Add the kidney beans and their can of liquid to the cooked dhal, stir in the spice combination, and season with a good pinch of salt.
Using a potato masher, roughly mash the dhal mixture until some of the pulses are mashed. Cook over very low heat for 15 to 20 minutes, stirring, or until dhal is thick and creamy. Mix in half of the cream, the garam marsala, and the majority of the brown butter that was set aside. Transfer the dhal to a platter and pour the leftover cream and brown butter on top. Sprinkle the chopped chilli and ginger matchsticks on top, then proceed to serve.
Nothing tastes better than a platter of Rabri with Ras Malai! You've come to the correct place if you too enjoy this delicate and light dessert. Here is a comprehensive recipe with step-by-step instructions for making Ras Malai at home. This Indian dessert, also known as Ras Malai or Rossomalai, requires no introduction! The mouthwatering combination of this tender sweet dish with the richness of creamy rabri redefines luxury. Savouring this luscious Bengali dessert is the ideal way to cap off a sophisticated dinner. There is a misconception, too, that all real Indian desserts are hard to make. Therefore, purchasing it externally is a simple option. However, have you ever considered making this dessert at home? This tender, melt-in-your-mouth delicacy may seem complicated to prepare, but it's so simple that you'll end up throwing out the store-bought candies. The key ingredient in this delectable delicacy is homemade paneer, which you can learn how to make at home by following this recipe. To make this recipe perfectly at home, you only need a few basic materials and minimal effort. Here is a basic recipe for ras malai that you may make at any moment to give this handmade dessert to your loved ones. It makes sense that your family and friends would be amazed by your incredible cooking abilities.
How to Prepare Rasmalai
1: Get the chenna ready.
The first step in creating this simple delicious recipe from scratch is to make the chenna at home. Pour 1 1/2 litres of milk into a deep pot and bring to a boil over high heat. Once the milk begins to boil, remove the hob. Add the lemon juice and water mixture to the boiling milk. As soon as the milk begins to crumble, use a muslin cloth to squeeze out any extra water, then securely tie the milk extracts that have crumbled inside the cloth. Leave it for ten to fifteen minutes.
2: Get the sugar syrup ready.
Once the chhena is soft, akin to white butter, you may use it to form dough. After that, shape the dough into a few balls and give them some pressure. Continue doing this until the dough is completed. After that, have the sugar syrup ready and cover them with a damp cloth. To prepare the same, place a kadhai over medium heat and fill it with 1 1/2 litres of boiling water and 2 cups of sugar. When the water reaches a boil, your sugar syrup is ready. Add the rasmalai and continue boiling for five minutes. When the rasmalais double in size, it's time to extinguish your light.
3: Get the milk for the saffron Rasmalai ready.
The remaining milk should be boiled in a deep pan. Add the chopped almonds and pistachios to the boiling milk, along with the saffron. Give this mixture of milks five to seven minutes to get slightly thick. Add one cup of sugar now and thoroughly stir. After the milk mixture has reduced by half, remove from the heat and pour into a bowl.
4: Dipped the sugar syrup and savour the deliciousness.
Now pour the sugar syrup into an ice cube basin. One by one, drop the rasmalai into this icy cold sugar syrup. After two minutes, remove the excess water and add the saffron milk-infused rasmalai. For the rasmalai to absorb the milk's creamy texture, soak it for 3–4 hours. The best way to enjoy it is cold!
If you've been itching for a mouthwatering Malpua as well, all you need to do is follow our easy instructions to prepare this traditional treat at home, then share it with your loved ones. This desi sweet, which resembles a pancake, is made consisting of crispy pancakes with sugar syrup dipped within, giving it the ideal sweetness in both taste and texture. This is an easy Malpua recipe that you can prepare in a matter of minutes and savour in the comfort of your own home. Another reason to create this for yourself and your loved ones is that it's an easy Malpua Recipe that you can make with easily found ingredients in your kitchen. Malpua is a well-known treat served during holidays and special occasions.
How to Prepare Malpua
First, make the malpua batter.
A tasty dish that is drenched in sugar syrup is malpua. Here's a quick recipe that you can make at home by following a few really straightforward steps. Combine khoya, maida, and sooji, or semolina, in a basin. Add the cardamom powder next and stir thoroughly one more. To make the Malpua batter, gradually add water. Make sure the mixture is not too thick and has a pourable consistency. After the batter is prepared, set it aside for a short while. To prepare saffron water, place the saffron in a small basin and soak it in water.
Second, Fry the malpua and serve with pistachios and rabri as garnish.
In a pan, heat the oil over a low heat now. Pour a ladleful of the mixture into the hot enough oil and spread it out evenly. Cook the malpua on low heat until it turns golden on both sides. Take out the cooked malpua and pour off extra oil. After submerging the malpua in sugar syrup, let it sit for ten minutes. Proceed in the same manner with the leftover batter. After removing the malpuas from the syrup, decorate with rabri, saffron water, and pistachios. Serve right away.
If you're craving something tasty and intriguing to eat, this recipe for Khasta Kachori can be just the thing to quell your appetite. In North India, one of the most well-liked street meals is khasta kachori. Famous North Indian street dish kachori is frequently served with Aloo Ki sabzi or chutney. Every bite of this dish, regardless of how it's served, will thrill your palate. There's a widespread misconception, too, that cooking traditional foods at home requires a lot of time and work. Yes, it takes some time, but trust us the work is well worth it. Made with all-purpose flour and stuffed with a variety of chutneys and spices. You have to try this recipe for Kachori, it's really tasty!
How to Prepare kachori
In a bowl, combine maida, gramme flour, and ghee to make this easy recipe for kachori. Mix in a small amount of water and salt. Mix these ingredients together into a solid dough. Roll the dough into little balls and set aside. In a frying pan, warm up some oil over a medium heat. Add the asafoetida powder and cumin seeds. Add the moong dal and sauté for a minute after cooking for 30 seconds.
Add the ginger paste, green chilli paste, gramme flour, red chilli powder, mango powder, coriander powder, garam masala powder, and salt now. Once combined, heat for five to six minutes.
Roll the dough into a small- to medium-sized circle, then place one or two tsp of filling in the middle. Make sure the stuffing stays within by folding carefully and rolling again.
In a deep fryer, heat the oil over medium heat. The prepared kachoris should be fried until puffy and golden brown on both sides. Eliminate and empty surplus oil. Make a hole in the middle of the kachori to serve. Add two to three tablespoons of whipped curd.
Top with yoghurt, sweet tamarind chutney, onions, cumin powder, coriander leaves, red chilli powder, and salt. Serve with boondi or sev as a garnish.
7. Dahi Vada
We have the perfect recipe for soft and flavourful Dahi vadas if you wish to make them at home! This is a simple recipe for North Indian Dahi Vada that just requires an hour to create and uses readily available items in your home. A popular side dish that you can have at any time is dahi vada, also known as dahi bhalle. People of all ages enjoy this tangy and flavorful dish, dahi vada, which is prepared with lentils and yoghurt. A variety of spices, chutney, crunchy vada, yoghurt, and freshly cut coriander are included in this Dahi vada ingredient list. Yoghurt is an easy-to-digest and healthful addition that raises the recipe's health factor. It tastes finest when combined with a lunch or dinner dish. Although you can alter the flavours in this recipe, the fundamental ingredients will stay the same. Simply adjust the spices to your personal preference and savour the mouthwatering aromas of this classic dahi wada. Thus, give this delectable Dahi vada recipe a try and wow your loved ones with your culinary prowess.
How to Prepare Dahi vada
1: Make moong dal paste.
Moong dal should be cleaned, soaked, and ground into a fine paste with very little water added. Enough batter should be used to form the vada. Beat vigorously until the batter is light and fluffy. Mix thoroughly after adding the ginger and green chilies. Use it to form tiny balls that you can shape into tikkis.
2: After deep-frying the vadas, rinse them with cold water.
Heat the oil in a kadhai by placing it over a high flame. In the meantime, gently lower the ball into the heated oil by flattening its surface with moist fingers. Fry for a while on medium heat, then reduce the heat and continue to fry until golden brown. Using a kitchen towel, remove these deep-fried vadas to a dish. Using the leftover batter, continue creating the vadas and submerge them in water, just like you did with the previous batch. Place them in a dish of cold water and let them soak for approximately half an hour.
3: Make Dahi Vada and serve it right away.
In a bowl, combine sugar and hanging curd to make sweet curd. Now, squeeze out the water and lightly crush the saturated vadas by pressing them between your palms. Transfer them to a platter and cover with sweet curd. Cover them with tamarind chutney and sprinkle with black pepper, roasted cumin seeds, and coriander leaves.
8. Dahi Chaat Papadi
You have to make this Dahi Papdi Chaat Recipe at home if you enjoy sour appetisers. This well-liked papdi chaat recipe is simple to make and delicious, so you'll want to serve it to your family and friends whenever possible. Kids of all ages will love this crunchy, spicy, and delectable papdi chaat. This dahi papdi chaat will revive your palate because it's made with papdis (little fried puris), sev, soaked moong beans, boiled potato, and chilled curd in addition to coriander chutney, sweet tamarind sauce, coriander leaves, and chaat masala powder! The flavours of this chaat recipe range from acidic to spicy to sweet and sour all in one dish. This is one of the best recipes for chaat that can be made for festivals and other special events. This is a step-by-step recipe that will help you make Dahi Papdi Chaat the way restaurants do. The papdis needs to be incredibly crispy to be the ideal snack. so that they become slightly chewy and soft when dipped in cooled curd. It will make you drool since it has the ideal balance of flavours. Some people add pomegranate seeds to this snack recipe to increase its deliciousness. This is a very simple recipe that takes about 15 to 20 minutes to prepare, and it works well for game nights, potlucks, and cat parties. You can use hung curd or sweetened curd for the ideal taste in this chaat. Try making this delicious chaat at home, then enjoy it with your loved ones!
How to Prepare Dahi Chaat Papadi
1: Smooth out the yoghurt with a whisk.
Transfer yoghurt into a bowl. Smooth out the yoghurt with a whisk. In order to combine the flavour, add sugar and salt to the yoghurt and stir thoroughly.
2: Arrange the potatoes and papdis in the chaat.
Currently, place the papdis on a plate. After parboiling the potatoes, peel and cut them into cubes. After the papdis are piled, top with some sliced potatoes. Add more moong beans now. Place the tamarind and green chutneys on top. Moreover, you can add extra to suit your taste.
3: After adding all of the masalas, drizzle with the whipped yoghurt.
Add salt, cumin powder, red chilli powder, and chaat masala powder. Pour the yoghurt and any leftover chutney over the top. Add sev and coriander leaves as garnish. Serve right away.
9. Paneer Tikka
This is a simple Paneer Tikka recipe that any fan of paneer should try at home. Fresh paneer cubes, bell peppers, and onions are marinated in a flavorful mixture of yoghurt and spices to make paneer tikka masala. The paneer tikkas are then cooked till crispy by roasting, broiling, or shallow-frying. You must try this dish if you enjoy spicy paneer tikkas. Youngsters are infatuated with the flavour of spicy and tart paneer tikka. It's also a fantastic appetiser for gatherings. As a vegetarian substitute for chicken kebab, try this recipe for paneer tikka. For events like house parties, picnics, and cat parties, you can make this tasty snack.
How to Prepare Paneer Tikka
1: Cut thick slices of paneer.
Slice the paneer thick and wide for this simple appetiser recipe.
2: Get the marinade ready.
Combine all the marinade ingredients and thoroughly combine to create a marinade. Put aside.
3: Marinate the vegetables and paneer together.
Apply this marinade to the paneer slices, then marinate the thick tomato, onion, and capsicum slices in the leftover marinade. Put away for fifteen minutes.
4: Add garnish and chutneys to the dish.
Tandoori-cooked tikka is delicious served with green chutney and onion rings.
10. Chole Bhature
We are preparing chole bhature in the Amritsar manner today. A well-liked Punjabi or north Indian dish is chole bhature. However, one of the greatest chole recipes is Amritsari chole. Chole is served with kulche in Amritsar. It complements bhature well. These chole taste just like the ones that used to be served on Delhi's streets. Amritsar is well-known for both its beauty and its culture. This tastes amazing and looks great. You have to try these if you're sick of eating the same old thing. You won't want to try any other kind after you try these, I'm sure of it. The bhature is delicious soft, fluffy, crunchy, and crispy. They stay puffy for a longer period of time. You can give this recipe a try at home and let me know what you think. The dish chole bhature is highly well-liked. The dough doesn't need to be rested or kneaded for today's bhature preparation. All you need to do is roll the bhature and knead the dough. These bhature have a lovely, crispy, and tender texture. Their crispiness lasts longer. This might be brunch, supper, or even lunch. We're making onion salad and bundi raita to go with it. Thus, you may classify this as a full meal.
How to Prepare Chole Bhature
Influence Cook for four to five whistles, then cool and filter the saturated chole. Heat the oil in a pan or kadai and fry all of the above-mentioned garam masala/spices till the oil becomes fragrant. When the oil begins to separate from the paste's edges, add the powdered paste and continue to sauté. Stirring frequently will prevent the mixture from sticking to the pan. Stir and sauté for a minute after adding all of the dry spice powders, including coriander, dry mango powder, red chilli powder, and turmeric. Stir in the salt, water, and cooked chole. For 12 to 15 minutes, simmer over low to medium heat, or until the curry thickens. Stir once in a while. Add the chopped green chilies and either chole masala or garam masala powder. After a minute or two, stir and simmer. Serve hot chole with bhatura, onion slices, and lemon wedges.
Combine all the ingredients in order to form a soft dough. When touched, the dough shouldn't feel excessively soft or hard. Put a damp cloth over it and set it away for at least three or four hours. Roll the dough into thick, round rotis by dividing it into little balls. It shouldn't be excessively thin or thick. Heat up enough oil in a heavy-bottomed vessel for deep-frying. Reduce the flame to medium high once the oil is hot. Put the batura into the heated oil now. When you fully submerge the ladle in oil using the back of the ladle, it will puff. After flipping, cook the opposite side till light golden brown. Remove onto paper that absorbs. Heat and serve with chole.