Diwali, Hindu Lunar Solar Month Kartika Cooking: Recipes

Main dish: Aloo Tamatar Ki Sabji (Potato Tomato Curry)

Prep time: 10 mins

Cook time: 30 mins 

4 servings

Ingredients:

2 tbsp oil

1 bay leaf

1 inch cinnamon

2 pods cardamom

pinch hing (asafoetida) 

1 tsp kasoori methi (fenugreek)

1 tsp jeera (cumin)

2 tbsp coriander, finely chopped (we ground this on coarse setting in a coffee grinder)

1 onion, finely chopped

1 tsp ginger garlic paste

½ tsp turmeric

1 tsp kashmiri red chilli powder

1 tsp coriander powder

½ tsp garam masala

1 tsp salt

1 tomato, finely chopped

1½ cup water

2 aloo (potato) boiled

2 tbsp coriander, finely chopped (we ground this on coarse setting in a coffee grinder)

1. In a large kadai (we used a wok pan) heat 2 tbsp oil and sauté 1 bay leaf, 1 inch cinnamon, 2 pods cardamom, pinch hing, 1 tsp kasoori methi, 1 tsp cumin and 2 tbsp coriander
2. Boil the potatoes until they’re soft
3. Now add 1 onion and sauté well. Continue until onions turn golden brown
4. Add 1 tsp ginger garlic paste and sauté well
5. Keeping the flame on low add ½ tsp turmeric, 1 tsp kashmiri red chili powder, 1 tsp coriander powder, ½ tsp garam masala and 1 tsp salt
6. Continue cooking on low flame until spices turn aromatic.
7. Add the chopped tomato and sauté well until tomatoes turn soft and mushy
8. Mash the boiled potatoes slightly and add into the pan
9. Mix well making sure all the spices are well combined
10. Now add 1-2 cup water and stir, adjusting consistency as required
11. Cover and let simmer for 10 minutes making sure flavors are absorbed well
12. Finally, add 2 tbsp coriander and enjoy it with phulka or poori

Dessert: Kaju Katli

Prep time: 5 mins

Cook time: 10 mins

Makes 20 pieces

Ingredients:

1 cup cashews

½ cup sugar

¼ cup water

1/8 tsp elaichi (cardamom) powder

1 tsp ghee (clarified butter)

silver vark and saffron (optional)

1. Take 1 cup cashews and grind in a food processor until a smooth flour-like powder forms
2. In a non stick pan, take ½ cup of sugar along with ¼ cup of water
3. Keep the flame on low and continue stirring until a syrup forms
4. Stir the sugar syrup until it forms a stringy consistency
5. Now sift the ground cashew powder into the pan
6. Keep the flame on low continue mixing
7. Add cardamom and/or saffron and continue mixing until it starts releasing from the pan and forming dough
8. Once the cashew paste forms into dough add 1 tsp of ghee.
9. Continue to mix until the ghee melts completely and cashew dough is formed, leaving the pan
10. Switch off the stove and grease butter paper (wax paper) with ghee
11. Transfer the cashew dough on to the buttered paper
12. Grease your hand with little ghee and knead dough for 30 seconds
13. Once the dough is smooth, cover it with butter paper on both sides
14. Take a plate and press to form a uniform layer
15. Roll the dough with a rolling-pin, adjusting the thickness according to your preference
16. Cut the edges so that you can get perfect diamond shapes
17. Cut the dough into diamond shape whatever shape you wish for
18. OPTIONAL: Decorate with silver vark

Recipes courtesy of Mallika Malaviya ’22