Diwali, the festival of lights is just two days away. Apart from beautiful decorations, rituals and lights, the festival also calls for a tradition of preparing lip-smacking delicacies for your family and guests. During the auspicious occasion of the five-day festival, one can try making sweets and delicacies at home rather than buying from outside and share it with family and friends. This year, Diwali is on October 27.

Here are some of the recipes that one can try in this festive season and share with their loved ones.

Dates And Milk Crumble

Ingredients

Khoyaburfi: 150 grand
seedless date: 50 Gm
Dried rose petals: 1 tsp
Salted Pistachio slivers: 1 tsp
Almond slivers: 1 tsp
Fresh flora: to garnish
Ghee to baste

Method

Baste an oven. Proof flat tray with ghee. Crumble the khoya burfi on the tray and top it over with dates. Put it in the oven at 250 degrees for 4 mins. Take it out, the sides should be golden brown and the top should have a crust. Use a flat spoon to transfer it on the serving plate. Garnish with almonds, pistachios, dried rose petals and fresh flora.

(Recipe courtesy: Chef Tarun Sibal)

Farmers Market Deep Dish Pizza

Ingredients

Oil, soybean: 30 gm
Par bake cheese individual: 1 no
Basil pesto: 1 tbsp
Cheese feta mozzarella mix: 1/3cup
Onion caramelized: ¼ cup
Sundried tomato drained and cut: 2 tbsp
Spinach cleaned: 1 cup
Eggplant pizza: 4 halves
Tomatoes slice: 4 slices
Cheese feta mozzarella mix: 1/3 cup
Parmesan oregano mix: 1 tbsp

Method

Par Bakes: Flour, Bread improver, salt, sugar, dry yeast, soya bean oil & water. Mix all the ingredients and make a soft dough, proof the dough and make a semi-cooked pizza base with cheese on top ( 395 F 5.30 min), this pre-cooked pizza dough will be the base for a deep dish Pizza (Par Bake).

Process for Making a Deep Dish Pizza: Remove the par bake from the fridge and ladle oil in the deep dish pan. Replace the par bake into the oiled pan. Spread the pesto over the entire par bake. Spread the feta mozz evenly on top of the pesto. Place the caramelised onion over the feta mozz evenly. Evenly place the sundried tomatoes over the caramelised onion. Place spinach evenly over the sundried tomatoes. Place eggplant slice evenly over the top of pizza. Place the tomato slice evenly on top of the pizza. Spread feta mozz mix on top and finally the parmesan oregano (80/20).

Place a small hole in the centre of the pizza. Place the Pizza into the bottom oven (395 F 11 Min). Cook the Pizza until the final internal temp of 175F, use a thermometer to verify. Remove the pizza from the oven and drain off any excess oil or water. Remove the pizza from the pan and cut the individual pizza Into 4 pieces and place back into the pan. Bring the pizza in the pan directly to the table using the grippers. Serve the first slice of the pizza on the plate for the guest. Leave the grippers and the pan with the spatula resting inside.

Mucho Nacho

Ingredients

Corn Chips Yellow: 16 no
Corn Chips Blue corn: 16 no
Bean Chilli: 5OZ
Shredded Mozz cheese: 1/3 cup + 1/3 cup
Salsa: 60 gm (2 Oz)
Jalapenos: 12 no
Garnish
Chopped Cilantro: 10 gm (2 tsp)
Sour Cream: 30 gm(1 Oz)

Method

Deep fry corn chips and sprinkle salt & crushed peppercorn. Arrange 20 no mixed nachos on the plate, spread half of bean chilli on top to coves entire nachos. Spread 45 gm (1/2 cup) of cheddar cheese and mozzarella cheese mix on top. Spread jalapenos on top. Repeat the steps from the layering of 20 no nachos on top of the first setup. Place the loaded nachos inside the top oven halfway through (410 F for approx. 2.5min). Cook until the cheese melts and is bubbly. Remove the cooked nachos from the oven, slide the nachos on a clean and warm plate. Sprinkle salsa, chopped cilantro on top. Using a scoop place a dollop of sour cream at the centre of the plate on top of the cooked nachos. Serve immediately.

Baked Stuffed Spinoccoli

Ingredients

Mashed Potatoes: 150 gm
Roasted Vegetables: 1 cup
Alfredo Sauce: 2 OZ (60 ml)
Chicken Spinocolli: 1 No
Garlic Bread: 1 No

Method

Chicken spinocolli: 1 portion
Chicken breast: 150gm
Fresh spinach: ¼ cup
Blanched broccoli florets: ¼ cup
Feta mozz mix: ¼ cup
Seasoned tomato dice: ¼ cup
Mozzarella cheese slice: 2 No
Cook in the oven, 395 F for 11 min, cut into 5 pcs.

Prepare the Mashed potatoes (Boiled potatoes + cream + butter + salt + pepper) as per the procedure. Roast the marinated vegetables in the oven, Heat the alfredo sauce in a pan, and place the cooked chicken on the plate along with the accompaniments and serve with 1 slice of garlic bread.

That’s Amore

Ingredients

Vodka: 60ml
Amaretto liqueur: 20ml
Pineapple juice: 30ml
Cranberry juice: 30ml
Sweet and sour mix: 15ml

Method

Mix 60ml vodka, 20ml, amaretto liqueur, 30ml pineapple juice & 30ml cranberry juice. Add 15ml sweet and sour mix. Shake well and top up with ice. Garnish with almond and rose petal.

Wild, Wild West Burger

Ingredients

Burger bun: 1 no
Butter: 15 gm
Garlic mayonnaise: 30 gm
Romaine lettuce leaf: 1 no
Slice tomato: 3 no
Lamb patty: 1 no (150gm)
Chicken ham slice: 1 no (Cut into 2)
Honey BBQ sauce: 1 OZ (30gm)
Slice cheddar cheese: 1 no
Onion ring: 2 no
Honey BBQ sauce: 1 Oz
French fries: 100 gm
Salsa: 30 gm

Method

Slice the burger bun and apply butter from coast to coast. Toast the buttered burger bun in the bun toaster. Apply garlic mayonnaise on the base. Place Romaine lettuce leaf. Place 3 slices of tomatoes. Place 3 onion rings on top. Cook 2 no lamb patty ( 75 gm each). Once lamb patty is cooked, cut the sliced chicken ham slice into two and warm it up on the char grill. Place the chicken ham slice on top of the lamb patty. Place another setup on top of the other. Spread honey BBQ on top. Place cheese slice on top. Place 2 fried onion ring on top. Spread 15 ml honey BBQ sauce on top. Cover with the burger crown. Secure with the pic along with 2 slices of pickles. Serve with French fries and salsa.

(Recipe courtesy: Chef Shireesh Singh)