Diwali is one of the biggest festivals in India and will be celebrated this year on 19th October 2017. People are warming up to celebrate the festival with full spirit. (Diwali Tradition Food Names Recipes 2017)
Diwali celebrates the homecoming of Lord Ram after defeating the Ravana, the demon king. The tradition of decorating the house with multi-colored rangolis, and lamps and light is also being done. This decoration not only makes the house pretty but also symbolizes the victory of good over evil.
There are many Diwali sweets such as Kaju Katli, Soan Papdi & dry fruits are mainly on the festive season. These are some Diwali snacks mentioned below that are really easy to make.
DIWALI RECIPE:- (Diwali Tradition Food Names Recipes 2017)
GREEN MASALA KABABS:- (Diwali Tradition Food Names Recipes 2017)
They are crunchy, fried and spicy snacks which add spice to the festival and makes it more enjoyable. These are enjoyed a lot these days and are very easy to prepare at home.
The cooking time of these snacks will take around 30 minutes.
- Cumin seeds 2 tsp
- Coriander seeds 2 tsp
- 4 boiled potatoes
- Salt to taste
- 2 cloves garlic
- Fresh coriander
- 1 green chili
- 1 lime
- turmeric powder 1 Tsp
- 1 tsp chaat masala
- 50 gm spinach
- 100 gm green peas
- 4 Tbsp cornflour
- 4 Tbsp breadcrumbs
- 2 tsp oil to shallow fry
- Boil the water with salt.
- Add spinach and green peas to it.
- Strain the above contents and keep them in cold water for some time.
- Roast cumin and coriander seeds together in a pan.
- Pound these in a mortar and pestle.
- Take a blender & add boiled potatoes, salt, roasted spice, ginger, garlic, coriander, parsley, green chilly, lime, turmeric powder, chaat masala, spinach and green peas and little-refined oil. Blend them together.
- Put them in a bowl.
- Add salt, corn flour, bread crumbs & lime juice and mix well.
- Make round patties of it.
- Fry the kebabs in a little-refined oil.
- Serve Hot.
MOONG DAL SAMOSA:- (Diwali Tradition Food Names Recipes 2017)
Aloo filled samosa are very common and one must have gotten bored of it. Try this moong dal samosa, a new taste for everyone.
For Samosa Covering
- 2 cups refined flour-sifted
- 1 tsp salt
- 2 Tbsp oil
- Cold water to knead
- 3 cup husked green gram (moong daal)-soaked in water for 3-4 hours
- 2 Tbsp oil
- 1 tsp cumin seeds
- 1/8 tsp asafoetida
- 3 tsp garam masala
- 3 tsp chili powder
- 2 Tbsp powdered fennel seeds
- 2 tsp coriander powder
- Salt to taste
- 1 1/2 tsp mango powder
- Add the salt to the flour, and rub the oil on it.
- Add water and knead into a stiff dough. Leave it to rest for 15 minutes.
- Shape the dough into smooth balls, and roll the balls into thin rounds. Cut these into halves.
- Take one-half of the rounds and wet the edges, and fold the straight edge at the center and join them by one half overlapping the other in the form of a cone.
- Press the overlapping portion, and fill the cone and press the edges together for sealing.
- Add the samosas to the hot oil and then lower the heat and let cook until brown.
For the Filling
- Heat 2 tablespoons of oil and add the cumin seeds and asafoetida to it.
- When they begin to turn brown, add the lentils and the rest of the ingredients, which makes up the filling.
- Saute the mixture over low heat till the mixture is well fried.
- The mixture will stop sticking to the pan when done.
- Take mixture off the heat and leave it to cool.