7 Diwali Special food items

Diwali special pakvaan

Hi all, here we have listed out 7 tasty food items for any occasion, especially for this Diwali. Check and try out..

Also Read Deepavali/ Diwali Decoration Ideas

Royal Vermicelli Kheer

Ingredients :

Vermicelli – 1/2 cup (thin variety)

Milk – 4 cups

Sugar – 1/2 – 3/4 cup

Cream – 1/4 cup

Ghee – 4 tabs

Almonds – 2 tabs

Cinnamon powder – 1 level tsp

Bananas – 3 (small)

Method of Preparation :

Fry vermicilli in 2 tabs of ghee,till light gold in colour.let it gets cold.Skin almonds-chop them into small pieces.Fry in 2 tabs of ghee,tillwell toasted.

Boil the milk,add the vermicilli and keep on stirring over low heat tillthe vermicilli is just cooked and the milk is thick.(Do not over cook the vermicilli).Reduce heat and add sugar little by little-stirring all the time till the sugar dissolves.

Remove from heat,when cold,mix in the cream,almonds,cinnamon powder and chopped bananas.Serve chilled with a little silver varg on top for decoration.

2. Rice Kheer

Ingredients :

Rice – 1/2 cup

Milk – 6 cups

Sugar – 3/4 cup

Camphor – pinch

or nutmeg – pinch

Method of Preparation

Wash rice well, and cook it with milk till semi thick(stirring all the time so that the rice does not stick to the bottom of the vessel and the rice is well cooked.

Reduce heat,add the sugar,little by little when sugar is well incorporated remove from fire.

Fry in ghee the cashewnuts and raisins,till golden in colour.When cold add to kheer.Powder camphor or nutmeg and add that too.Serve hot or cold.

You could add 1/4 cup of beaten cream when the kheer is cold.Instead of sugar you could heat 1-1/4 cup of palm jaggery(or ordinary jaggery) with a 1/4 cup of water-when jaggery completely dissolves-strain and when cold,add to the cold thickened kheer.Add powdered camphor or nutmeg.

3. Carrot Halwa

Ingredients :

Carrots -1/2 kg

(preferably Red Delhi Carrots)

Milk -1 litre

Cardamom -4 to 5

Sugar -1/4 kg

Charmagz -1 tbsp

(dried melon seeds)

Ghee or cashew nuts -100 gms

Almonds -a few

Method of preparation :

Scrap carrots and grate them.Bring milk to a boil in a heavy bottomed pan.Add grated carrots.Cook on medium heat stirring occasionally without closing the lid till the mixture is fairly dry(Opp-30 to 40 mts).Add sugar, cardamom crushed and melon seeds,mix well till everything becomes semi solid dry. Then add ghee and fry well by adding the nuts cashew nuts and badam. Decorate with silver foil and serve after getting cold.

Besan Ka Ladoo

Ingredients :

Ghee – 225 gms Besan – 225 gms

Castor sugar – 350 gms

Cashewnuts chopped – 1 tsp

Almonds chopped – 1 tsp

Pistachio – 1 tsp

Method of preparation

Place the ghee and besan in a pan over a low heat.

Keep stirring the mixture to avoid the formation of lumps.

When the mixture is cooked, it will release an aromatic flavour.

Remove the pan from the heat and let it cool.

Add the sugar and chopped cashewnuts to the besan mixture and stir in thoroughly.

Now mould small balls of appropriate size, from the mixture

Serve hot or cold

Chilled Curds Idlis

Ingredients :

Chilled curds – 4 cups

Idlis – 24

Carrots – 1 cup

Oil – 1 1/2 tabs

Coriander leaves- 1 tabs

Mustard – 1/4 tsp

Salt – 1/2 tsp

Hing Powder – pinch

Dried curds chilli- 4

(mor milagai)

Method of preparation

Make idlis and let it get cold. Beat curds adding a cup of water, add salt to it. If preferred 1/2 tsp of sugar can be added. Grate carrots and chop coriander leaves. Heat 1/2 tabs oil, add mustard. When mustard splutters add hing, pour on to the curds. Keep half the curds mixture aside. Soak the idlis in the other half of the curd mixture and keep both in the fridge to chill well.

To serve break the dried curds chilli into little pieces. Fry them in the remaining oil till brown. Place the soaked idlis in an attractive platter, cover them with the remaining curd mixture – scatter the fried chillies over them, and decorate with grated carrots and coriander leaves. This is refreshing in hot weather.

Lentil Salad

Ingredients :

Split green gram –

(without skin) 1/4 cup

Gram dhal – 1/4 cup

Coconut – 1/2 cup

Cucumber – 1 cup

Green chillies – 2

Ginger – 1 cm

Lime – 1/2

Oil – 1 tabs

Salt – 1/2 tsp

Mustard – 1/4 tsp

Urrad dhal – 1/4 tsp

Red chillies – 1

Hing powder – pinch

Method of preparation

Clean and soak both the dhals overnight in water. Next morning wash well, and drain off all the liquid. Chop green chillies and ginger. Grate the cucumber and squeeze out the juice.

Just before serving, mix the dhals, green chillies, ginger, cucumber, salt and coconut. Heat oil, add mustard, urrad dhal, red chillies and hing. When mustard splutters pour into the salad, squueze lime juice into it and if liked, add chopped coriander leaves to it. This is a traditional salad and is very nutritious.

Gram Dhal Vada

Ingredients :

Gram dhal – 2 cups

(channa dhal)

Coriander leaves – 1/4 cups

Salt – 3/4 cups

Curry leaves – little

Red chillies – 4

Green chillies – 3

Ginger – 1 cm

Onion – 2

Method of preparation

Soak gram dhal in water for 2 hours. Wash with water and drain off water. Chop onion, gren chillies, curry leaves and coriander leaves. Grind the dhal coarsely with red chillies. Add all the other ingredients – make into wadas, deep fry in oil till golden in colour. Can be served hot or cold – very tasty with dahi-bath.