Diwali and food!

New Delhi, Oct 24

Diwali is a festival of lights, fireworks and food. It is one of the biggest and grandest festivals. Diwali is a festival commemorated to mark joy, victory, and harmony and every festival is incomplete without some tasty delicacies. Here are some tasty recipes curated by Swapnadeep Mukherjee, Executive Chef of The Metropolitan Hotel & Spa to add more delight to your Diwali celebrations.

PINEAPPLE & BADAM HALWA

Pineapple fresh
Almond
Desi Ghee
Sugar
Khoya danedar (Reduced milk)
Green Cardamoms (powder)
Cashewnut chopped
Method:

First, rinse, peel and finely chop the pineapple
Heat ghee in a heavy pan on medium flame. Add the chopped pineapple and mix well with the ghee. Cook pineapple on medium flame. Continue to stir until the moisture dries up. Add almonds and saute continues till halwa turns thick. Before adding almonds, boil the almonds for 2 mins, remove the skin and then blend it in a blender.
Add sugar and saute continues until it's mixed well. Add khoya and keep stirring to avoid burning. Switch off the flame. Add nuts and cardamom powder, mix well and serve it hot or cold

CRUNCHY CHOCOLATE

Ingredients:

Dark chocolate
Milk chocolate
Almonds
Cashew nuts
Dates
Pista
Red cherry
Raisins
Method:

Take all dry fruits and chop. Take milk chocolate and dark chocolate compound and mix equal portions in each bowl. Then put it in the double boiler and heat for 5 min. and stir. Now mix chopped dry fruits in this melted mixture.
Take any shaped mould and fill it in good shape and freeze it for at least two hours. Garnish with nuts or dry chocolate or as per your choice and enjoy!

GULAB KULFI

Ingredients:

Sugar
Full cream milk
Corn flour
Cardamom powder
Almond chopped
Gulkand
Rose water
Fresh cream
Rose petal
Method:

Heat milk in a pan medium over low heat; let it boil for 10 minutes. Add sugar and stir well. Let the milk boil until the sugar dissolves completely. Add the corn flour to the milk and whisk well to dissolve completely
Reduce the heat to low and keep stirring for 10 minutes. Once the milk has thickened, add cardamom powder, almond and gulkand. Stir well until the gulkand is combined well. Add cream and rose water, and mix well. Let it boil for 2-3 minutes
Turn off the heat and let the kulfi mixture cool. Now pour the kulfi mixture in the kulfi mould , cover it and freeze for at least 6 hours or till the kulfi is well set
Now take out the kulfis from the mould with the help of a knife and garnish with rose petals and serve

THAI STEAMED CORNBALLS

Ingredients:

American corn
Yellow Curry paste
Lemon leaves, finely chopped
Coconut milk powder
Lemon juice
Corn flour
Baking powder
Salt and pepper to taste
Method:

Cook the corn for at least 05mins and put it into the blender to make a smooth paste
Add this paste, coconut milk, lemon leaves, lemon juice, yellow curry paste, corn flour, baking powder, salt and pepper. Mix all together well to make a smooth mixture
Make small balls of the mixture and line them in a steamer and steam them for 10 mins. Garnish, and serve hot with yellow curry sauce

--IANS