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Tuck In, It's Diwali!
|by Rupa Kothari|
Take a few diyas, flowers, firecrackers and a beautiful rangoli. Throw in some ethnic threads and maybe that plasma TV too. Add lots of goodwill and cheer and you have the near perfect recipe for a great Diwali! The only missing ingredient - delectable Diwali mithai; Diwali sans the sweet treats is like Shrikhand without sugar! And on whom does the responsibility of producing a 'ghar ka meetha' (homemade sweet dish) fall? Of course, it's the women of the household, who first spend hours thinking of a new dish and then slog in the kitchen to make it.
But, readers, this year there's expert help in the house. And from none other than Cook-Book Queen, master of all things vegetarian, editor of bimonthly magazine, 'Cooking & More' and TV show host, Tarla Dalal; as well as chef extraordinaire, restaurateur, author, personal FMCG brand owner and host of an iconic TV show ‘Khana Khazana’, Sanjeev Kapoor. So this Diwali, get ready for a sweet journey down the sugary slope.
First up Tarla Dalal dons her apron...
"Diwali brings with it a chance to take an exciting break from our busy lifestyles - to revel in the lights, the rangolis, new clothes, and most of all the sweets. The recipe I have chosen is an all time favourite - the Coconut Barfi. Making it the traditional way can be tiresome, so for those who want an alternative, I present its microwave version that combines ease with taste ... Go ahead and indulge! And wish you all a Happy Diwali!"
Coconut Barfi (Kopra Pak)
Preparation time: 20 minutes. Cooking time: 15 minutes. Makes 20 pieces.
Coconut Barfi in a Microwave
Preparation time: 10 minutes. Cooking time: 5 minutes. Makes 10 pieces.
Handy tip: At step 5, you can also pat each portion of the mixture into moulds of your choice and then set aside for one hour.
Now that the kitchen is up and running, it's time for Sanjeev Kapoor to dish out some traditional treats, even as he goes down memory lane. Of course, Diwali is also the perfect time to pick out recipes from Kapoor's book, 'Simply Stylish Entertaining at Home', on the art and joy of sharing home-cooked meals with family and friends.
"I grew up in Delhi, and on Dhanteras all of us kids would be taken to the market to buy crackers, candles, diyas and hatri (a small house-shaped mud structure which has the Goddess Laxmi seated in the middle). I remember I was allowed to only light phuljaris (shiny sparklers), while the grander crackers like flower pots and rockets were for the older boys. How I wanted to be a grown up at that time!
"Festivals are a time to be with family and friends munching on the choicest of traditional sweets and savouries. Today, though we want our traditional festive foods, the deep fried samosas and mawa burfis have been replaced by baked samosas and karanjis and its whole wheat flour instead of refined flour. So apart from the sinful Mawa Gujiya, I have chosen a delicious and healthy Date and Anjeer baked Karanji!
For the gujiya covering -
1. Sieve the flour and rub in the ghee.
For the stuffing -
1. Take the khoya in a bowl and add desiccated coconut, chopped cashew, almonds, raisins and nutmeg and green cardamom powder.
To make the gujiya -
1. Grease your hands and divide the dough into small balls. Grease the gujiya mould too.
Date and Anjeer Baked Karanji
For the Dough -
1. Take the flour in a bowl.
For the stuffing -
1. Take the dates and figs in a bowl.
For the karanji -
1. Place the dough peda in the karanji mould.
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