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 mentions.

While 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 celebrations.

Discover 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 Diwali.

Dabeli Bruschetta
Dabeli 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, "Dabeli Bruschetta is a fusion of two beloved snacks - 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. It's a fun way to elevate street food with a gourmet presentation, making it an exciting addition to any party or celebration."

Ingredients:
For dabeli masala
•â  ⁠Coriander seeds 1 tbsp
•â  ⁠Cumin seeds 1 tbsp
•â  ⁠Fennel seeds 1 tbsp
•â  ⁠Cinnamon stick 1/2 tsp
•â  ⁠2-3 cloves
•â  ⁠Cardamom powder 1/4 tsp
•â  ⁠Turmeric powder 1/4 tsp
•â  ⁠Red chilli powder 1/2 tsp
•â  ⁠Garam masala powder 1/2 tsp
•â  ⁠Amchur powder 1/2 tsp
•â  ⁠Salt, to taste

For dabeli filling
•â  Boiled and mashed potatoes 1 cup
•â  ⁠Sev (fried gram flour noodles) 1/2 cup
•â  ⁠Chopped onions 1/4 cup
•â  ⁠Chopped cilantro 1/4 cup
•â  ⁠Tamarind chutney 1/4 cup
•â  ⁠Lemon juice 2 tbsp
•â  ⁠Oil 1 tbsp
•â  ⁠Peanuts
•â  ⁠Pomegranate

Method:
1. Mix the mashed potato with tamarind chutney, lemon juice and 2 tsp of Dabeli masala and keep aside.
2. Slice a garlic baguette, butter toast it on one side, crisp it and keep aside.
3. Apply 2 tsp of the potato mixture prepared prior.
4. Sprinkle chopped coriander, onion, sev, pomegranate seeds and peanuts on top.

Posto Chikki Jhalmuri with Avocado Pachadi
"Posto 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 same," says Chef Ajay Samtani, Executive Chef of Via Bombay.

He adds, "The 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 season - a time that brings everyone together."

For posto chikki jhalmuri
Ingredients:
• Jhalmuri 30 gm
• Khus Khus (Poppy Seeds) 10 gm
• Oil 10 gm
• Peanuts 10 gm
• Mint leaves 5 gm

Method:
1. Heat oil in a pan and melt jaggery (as per taste).
2. Once melted, add Jhalmuri, roasted poppy seeds and peanuts.
3. Stir in mint leaves for freshness and flavour.
4. Remove from heat and transfer to a mixing bowl.
5. Portion into 15-gram chikki cookies, serving 5 pieces per portion.

For avocado pachadi
Ingredients:
• Fresh avocado (halved, seed removed) 50 gm
• Fresh tomato 20 gm
• Vegetable oil 30 ml
• Dry red chillies 10 gm
• Fresh green chillies 10 gm
• Curry leaves 1 gm
• Salt 2 gm
• Fresh coriander (chopped) 5 gm
• Chopped onion 10 gm
• Chopped garlic 6 gm

Method:
1. Pre-prep: Wash the avocado, cut it in half, and remove the seed.
2. Cooking Process:
• Heat oil in a frying pan and temper with curry leaves.
• Sauté onion and garlic until lightly golden.
• Add green chillies, dry red chillies, fresh tomatoes, and salt. Cook until the tomatoes soften.
• Remove from heat and mix in the avocado and fresh coriander.

Tempering for avocado pachadi
Ingredients:
• Mustard seeds 2 gm
• Turmeric powder 1 gm
• White sesame seeds 2 gm
• Fenugreek seeds 1 gm
• Hing (Asafoetida) 1 gm
• White urad dal 3 gm

Method:
1. 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 mixture.

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Bharli Vangi (Stuffed Brinjal Curry)
A 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, "Bharli 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. It's often made for family gatherings and special guests, celebrating the harvest season and the joy of togetherness during Diwali."

Ingredients:
• Small brinjals (eggplants) 8-10
• Roasted peanuts (coarsely ground) 1/2 cup
• Grated fresh coconut 1/4 cup
• Sesame seeds (roasted) 2 tbsp
• Coriander powder 1 tbsp
• Cumin powder 1 tsp
• Red chilli powder 1 tbsp
• Turmeric powder 1/2 tsp
• Garam masala 1 tsp
• Tamarind paste 1 tbsp
• Oil 2 tbsp
• Salt to taste
• Mustard seeds 1/2 tsp
• Cumin seeds 1/2 tsp
• Fresh coriander for garnish

Method:
1. Wash and make slits in the brinjals, keeping them whole.
2. 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 stuffing.
3. Stuff each brinjal with the prepared mixture.
4. Heat oil in a pan, add mustard seeds and cumin seeds. Once they splutter, add the stuffed brinjals.
5. Cook on low heat for 15-20 minutes, turning occasionally, until the brinjals are tender and the masala is well cooked.
6. Garnish with fresh coriander and serve hot with chapati or rice.

Pithode ki Subzi
Chef Ratan Kumavat from the Regional Rajasthani Cuisines Kitchen of Taj Holiday Village Resort & Spa, explains what makes Pithode ki Subzi unique for Diwali.

"A quintessential Rajasthani delicacy, made from gram flour dumplings cooked in a spiced yogurt-based 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 occasion," he says.

"In Rajasthan, where resources like fresh vegetables are often limited due to the arid climate, gram flour-based dishes such as Pithode embody the region's 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 gratitude," he further informs.

Ingredients:
For pithode:
• Besan (gram flour) 1 cup
• Mixed vegetables (chopped: potatoes, carrots, peas, cauliflower) - this is optional 1 cup
• Turmeric powder 1/2 tsp
• Red chilli powder 1/2 tsp
• Cumin powder 1 tsp
• Garam masala 1/2 tsp
• Coriander powder; Salt to taste 1/4 tsp
• Oil 1/4 cup
• Water 1/4 cup

For gravy:
• Yogurt whisked 1 cup
• Besan 1 spoon
• Cumin seeds 1 tbs
• Coriander powder 2 tsp
• Red chilli powder 1 tsp
• Turmeric powder 1/2 tsp
• Garam masala 1/2 tsp
• Ghee 2 tsp
• Green chillies slit 1 or 2
• Ginger paste 1 tsp
• Salt to taste
• Fresh coriander chopped for garnish.

Method:
For pithode:
1. 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 batter.
2. Add the chopped vegetables to the batter and mix well to coat them evenly.
3. Heat oil in a non-stick pan. Pour the batter into the pan and spread it evenly. Cook on low heat until the bottom becomes golden brown.
4. Carefully flip the pithode and cook the other side until golden brown and cooked through.

For gravy:
1. In a bowl, whisk the yogurt with 1 tbsp besan to prevent curdling, set this aside.
2. 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 thickens.
3. Gently add the pithode pieces to the simmering gravy and let them cook for about 2 to 3 minutes.
4. Sprinkle garam masala on top and turn off the heat. Garnish with chopped coriander leaves. Serve with hot puris, phulkas or steamed rice.

Mutton Nihari
Chef Balaji from Taj Cidade de Goa - Heritage, says, "Mutton Nihari makes for an ideal dish to grace the festive table. This slow-cooked 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 marrow-filled shank bones (kareli) in a delicately spiced gravy over several hours, creating layers of flavour. The richness of the marrow-infused broth reflects the spirit of prosperity associated with Diwali. Its fragrant spices - such as cinnamon, cloves, and cardamom - mirror the aromas of festive incense and enhance the celebratory atmosphere."

Ingredients:
• Mutton shanks cut into pieces 1 kg
• Ghee 2 tbsp
• Large onion, finely chopped 1
• Cloves garlic, minced 3
• Piece ginger, grated 1-inch
• Ground coriander 1 tsp
• Ground cumin 1/2 tsp
• Ground turmeric 1/4 tsp
• Red chili powder (adjust to taste) 1 tsp
• Garam masala 1 tsp
• Salt, or to taste 1/2 tsp
• Water 3 cups
• Lemon juice 1 tbsp
• Chopped cilantro for garnish
• Wheat flour for thickening 1 tbsp (optional)

Method:
1. 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.
2.Heat the ghee in a large pot over medium heat. Add the onions and cook until they turn golden brown.
3. Add the marinated mutton pieces to the pot and cook until the meat is browned on all sides.
4. Stir in the garlic, ginger, garam masala, and remaining spices. Cook for a few minutes until fragrant.
5. Pour in the water and bring to a boil. Reduce heat to low and simmer for 2-3 hours, or until the mutton is tender and the bitter gourd is cooked.
6. If the gravy is too thin, whisk in the wheat flour and cook for a few minutes until thickened.
7. Adjust the seasoning to taste. Garnish with chopped cilantro and serve hot with naan or paratha.

Serving tips:
For a individual person / pre plated version, you can thicken the gravy and reduce it, serving it on a bed of mashed potatoes.

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