Diwali recipes: Elevate your feast with fusion flavours

Diwali is just around the corner and the anticipation of festive gatherings and lavish feasts fills the air When one speaks of special practices and celebrations that mark the festival preparing special festive dishes probably finds itself among the top mentionsWhile traditional Diwali dishes enjoy a huge fanbase one can also experiment with cooking blending diverse regional flavours and global inspirations to create savoury fusion food From the vibrant streets of Mumbai to the rich kitchens of Rajasthan Indian chefs share unique recipes that can add a gourmet touch to your celebrationsDiscover Dabeli Bruschetta a fusion of Indian street food and Italian charm or savour the rich Bharli Vangi stuffed with local ingredients that embody the spirit of togetherness With dishes like Posto Chikki Jhalmuri paired with Avocado Pachadi and the comforting Pithode ki Subzi you can create a memorable dining experience that reflects the warmth and joy of DiwaliDabeli BruschettaDabeli is a loved street food in Maharashtra but what if you blend an Italian classic with it Chef Tanya Quadros founder of Banquet 18 Bangalore tells us about the delightful fusion She explains ldquoDabeli Bruschetta is a fusion of two beloved snacks ndash the vibrant flavours of Indian street food and the elegant simplicity of an Italian classic What makes this dish special is the unique twist of using Dabeli masala peanuts and pomegranate seeds to bring out the tangy spicy and crunchy elements while the bruschetta base adds a perfect crispy foundation Itrsquos a fun way to elevate street food with a gourmet presentation making it an exciting addition to any party or celebrationrdquoIngredientsFor dabeli masalabull Coriander seeds 1 tbspbull Cumin seeds 1 tbspbull Fennel seeds 1 tbspbull Cinnamon stick 12 tspbull 23 clovesbull Cardamom powder 14 tspbull Turmeric powder 14 tspbull Red chilli powder 12 tspbull Garam masala powder 12 tspbull Amchur powder 12 tspbull Salt to tasteFor dabeli fillingbull Boiled and mashed potatoes 1 cupbull Sev fried gram flour noodles 12 cupbull Chopped onions 14 cupbull Chopped cilantro 14 cupbull Tamarind chutney 14 cupbull Lemon juice 2 tbspbull Oil 1 tbspbull Peanutsbull PomegranateMethod1 Mix the mashed potato with tamarind chutney lemon juice and 2 tsp of Dabeli masala and keep aside2 Slice a garlic baguette butter toast it on one side crisp it and keep aside3 Apply 2 tsp of the potato mixture prepared prior4 Sprinkle chopped coriander onion sev pomegranate seeds and peanuts on topPosto Chikki Jhalmuri with Avocado PachadildquoPosto is a highly used ingredient and Jhalmuri is a street food of Kolkata We mixed these two things to make what we Mumbaikars like to call a Chikki and enhanced the flavours of the same by serving a Pachadi which is a staple side dish that every Andhra person has with Rice and Rotis but we brought a twist to the same by using the evert trending Avocado as the base ingredient to make the samerdquo says Chef Ajay Samtani Executive Chef of Via BombayHe adds ldquoThe dish is a fusion of two of the most beloved staples from Kolkata and Andhra infused with Maharashtrian vibes making it the perfect option for this Diwali seasonmdasha time that brings everyone togetherFor posto chikki jhalmuriIngredientsbull Jhalmuri 30 gmbull Khus Khus Poppy Seeds 10 gmbull Oil 10 gmbull Peanuts 10 gmbull Mint leaves 5 gmMethod1 Heat oil in a pan and melt jaggery as per taste2 Once melted add Jhalmuri roasted poppy seeds and peanuts3 Stir in mint leaves for freshness and flavour4 Remove from heat and transfer to a mixing bowl5 Portion into 15gram chikki cookies serving 5 pieces per portionFor avocado pachadiIngredientsbull Fresh avocado halved seed removed 50 gmbull Fresh tomato 20 gmbull Vegetable oil 30 mlbull Dry red chillies 10 gmbull Fresh green chillies 10 gmbull Curry leaves 1 gmbull Salt 2 gmbull Fresh coriander chopped 5 gmbull Chopped onion 10 gmbull Chopped garlic 6 gmMethod1 Preprep Wash the avocado cut it in half and remove the seed 2 Cooking Processbull Heat oil in a frying pan and temper with curry leaves bull Sauteacute onion and garlic until lightly golden bull Add green chillies dry red chillies fresh tomatoes and salt Cook until the tomatoes soften bull Remove from heat and mix in the avocado and fresh coriander Tempering for avocado pachadiIngredientsbull Mustard seeds 2 gmbull Turmeric powder 1 gmbull White sesame seeds 2 gmbull Fenugreek seeds 1 gmbull Hing Asafoetida 1 gmbull White urad dal 3 gmMethod1 Heat oil in a pan and add mustard seeds sesame seeds fenugreek seeds urad dal and turmeric powder 2 Pour the tempering over the avocado pachadi mixtureAlso Read Dussehra 2024 Six recipes for stressfree hosting this festive seasonBharli Vangi Stuffed Brinjal CurryA basic ingredient like brinjal is used to create this special savoury dish Chef Paramveer Burmhi Chef De Cuisine of The Westin Mumbai Garden City says ldquoBharli Vangi is a special Diwali dish in Maharashtra as it represents the richness and warmth of the festival The stuffing of peanuts coconut and sesame reflects the use of local ingredients that lend a festive touch to the meal Itrsquos often made for family gatherings and special guests celebrating the harvest season and the joy of togetherness during DiwalirdquoIngredientsbull Small brinjals eggplants 810bull Roasted peanuts coarsely ground 12 cupbull Grated fresh coconut 14 cupbull Sesame seeds roasted 2 tbspbull Coriander powder 1 tbspbull Cumin powder 1 tspbull Red chilli powder 1 tbspbull Turmeric powder 12 tspbull Garam masala 1 tspbull Tamarind paste 1 tbspbull Oil 2 tbspbull Salt to tastebull Mustard seeds 12 tspbull Cumin seeds 12 tspbull Fresh coriander for garnishMethod1 Wash and make slits in the brinjals keeping them whole2 In a bowl mix peanuts coconut sesame seeds coriander powder cumin powder red chilli powder turmeric powder tamarind paste garam masala and salt to create a stuffing3 Stuff each brinjal with the prepared mixture4 Heat oil in a pan add mustard seeds and cumin seeds Once they splutter add the stuffed brinjals5 Cook on low heat for 1520 minutes turning occasionally until the brinjals are tender and the masala is well cooked6 Garnish with fresh coriander and serve hot with chapati or ricePithode ki SubziChef Ratan Kumavat from the Regional Rajasthani Cuisines Kitchen of Taj Holiday Village Resort amp Spa explains what makes Pithode ki Subzi unique for DiwalildquoA quintessential Rajasthani delicacy made from gram flour dumplings cooked in a spiced yogurtbased gravy with or without other vegetables makes this an excellent choice for Diwali festivities Its unique taste simplicity and cultural relevance make it perfect for the joyous occasionrdquo he saysldquoIn Rajasthan where resources like fresh vegetables are often limited due to the arid climate gram flourbased dishes such as Pithode embody the regionrsquos culinary ingenuity The use of besan reflects the tradition of making the most out of pantry staples a practice that resonates with the festival of Diwali which celebrates prosperity resourcefulness and gratituderdquo he further informsIngredientsFor pithodebull Besan gram flour 1 cupbull Mixed vegetables chopped potatoes carrots peas cauliflower ndash this is optional 1 cupbull Turmeric powder 12 tspbull Red chilli powder 12 tspbull Cumin powder 1 tspbull Garam masala 12 tspbull Coriander powder Salt to taste 14 tspbull Oil 14 cupbull Water 14 cupFor gravybull Yogurt whisked 1 cupbull Besan 1 spoonbull Cumin seeds 1 tbsbull Coriander powder 2 tspbull Red chilli powder 1 tspbull Turmeric powder 12 tspbull Garam masala 12 tspbull Ghee 2 tspbull Green chillies slit 1 or 2bull Ginger paste 1 tspbull Salt to tastebull Fresh coriander chopped for garnishMethodFor pithode1 In a bowl combine the besan turmeric red chilli powder cumin garam masala coriander powder and salt Gradually add water stirring until you form a thick batter2 Add the chopped vegetables to the batter and mix well to coat them evenly3 Heat oil in a nonstick pan Pour the batter into the pan and spread it evenly Cook on low heat until the bottom becomes golden brown4 Carefully flip the pithode and cook the other side until golden brown and cooked throughFor gravy1 In a bowl whisk the yogurt with 1 tbsp besan to prevent curdling set this aside2 Heat 2 tbsp ghee in a thick bottom pan once the oil is hot add cumin seeds till it sputters Add ginger paste and green chillies sauteing briefly Add coriander turmeric red chilli powder and salt Saute for a minute to release the flavours Slowly pour in the wicked yogurt mixture on low heat until the gravy thickens3 Gently add the pithode pieces to the simmering gravy and let them cook for about 2 to 3 minutes4 Sprinkle garam masala on top and turn off the heat Garnish with chopped coriander leaves Serve with hot puris phulkas or steamed riceMutton NihariChef Balaji from Taj Cidade de Goa ndash Heritage says ldquoMutton Nihari makes for an ideal dish to grace the festive table This slowcooked delicacy is not only delicious but also rich in symbolism and tradition making it apt for a Diwali feast representing warmth and abundance Preparing Mutton Kareli Nihari involves cooking marrowfilled shank bones kareli in a delicately spiced gravy over several hours creating layers of flavour The richness of the marrowinfused broth reflects the spirit of prosperity associated with Diwali Its fragrant spicesmdashsuch as cinnamon cloves and cardamommdashmirror the aromas of festive incense and enhance the celebratory atmosphererdquoIngredientsbull Mutton shanks cut into pieces 1 kgbull Ghee 2 tbspbull Large onion finely chopped 1bull Cloves garlic minced 3bull Piece ginger grated 1inchbull Ground coriander 1 tspbull Ground cumin 12 tspbull Ground turmeric 14 tspbull Red chili powder adjust to taste 1 tspbull Garam masala 1 tspbull Salt or to taste 12 tspbull Water 3 cupsbull Lemon juice 1 tbspbull Chopped cilantro for garnishbull Wheat flour for thickening 1 tbsp optionalMethod1 In a bowl combine the mutton pieces with the ground coriander cumin turmeric red chili powder salt and lemon juice Mix well to coat the mutton pieces Set aside for at least 30 minutes or overnight for better flavor 2Heat the ghee in a large pot over medium heat Add the onions and cook until they turn golden brown3 Add the marinated mutton pieces to the pot and cook until the meat is browned on all sides4 Stir in the garlic ginger garam masala and remaining spices Cook for a few minutes until fragrant5 Pour in the water and bring to a boil Reduce heat to low and simmer for 23 hours or until the mutton is tender and the bitter gourd is cooked6 If the gravy is too thin whisk in the wheat flour and cook for a few minutes until thickened7 Adjust the seasoning to taste Garnish with chopped cilantro and serve hot with naan or parathaServing tips For a individual person pre plated version you can thicken the gravy and reduce it serving it on a bed of mashed potatoesAlso read From Mayurbhanj to Mumbai Ekaa to celebrate Odisharsquos unique culinary legacy with a twoday popup