Given the last couple of years we’ve all endured, now is an opportune time to put the tough times behind us and embrace the very essence of Diwali – light over dark, peace, prosperity and good health to all.
So, if you’re planning on celebrating Diwali at home this year, here are some hints, tips and menu ideas served up by MasterChef winner Sashi Cheliah.
Sashi’s hot tips
- Plan your menu early
- Try using similar ingredients for most dishes
- Create a sharing menu so that you can spend more time with your guests and family
- Use a different cooking method so that you can finish cooking early
- Restrictions should not stop us from enjoying our festival
- Share the workload amongst your nearest and dearest to allow you to spend quality time together.
And remember, cooking with family and friends brings us together as a community. If you can’t invite people around, at least get them to join in the fun and festivities via zoom.
A four-course feast to light up your Diwali appetite
Here’s what Sashi and his family plan to cook up on day one of Diwali. As you can see, it’s not just delicious but they’re keeping it simple so that they can maximise the time they spend together as a family.
Pulao rice
Ingredients
200g basmati rice (washed and drained)
1tbsp ghee
50g brown onion finely chopped
½ tsp cumin seeds
1tsp salt
Method:
- Heat the ghee over medium heat on a medium pot and cook the onions until golden brown. Remove the rice and set aside until needed. On the same pan toast the cumin until fragrant (1-2mins).
- Add the washed rice to the cumin and fry for 1min. Pour in double the amount of water to rice by volume (measuring in the same rice cup).
- Add salt and stir once, bring the water to boil and reduce the heat to simmer. Cover the pot with a lid and cook for 10mins over low heat until the water is absorbed and the rice is cooked.
- Remove the rice from the heat and allow to rest for 5 mins covered.
Vegetable korma
Ingredients
500g mixed vegetables
30g ghee
1 large brown onion, halved, sliced
1 tablespoon garam masala
1 teaspoon turmeric
2 garlic cloves, crushed
125mls (1/2 cup) vegetable liquid stock
200g can coconut cream
1/2 teaspoon salt
Method:
- Heat the ghee in a large saucepan over low heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft.
- Increase heat to medium and add the Garam masala, turmeric and garlic. Cook, stirring, for 1 minute or until aromatic.
- Add vegetables and stir well. Add stock, increase heat to high and bring to the boil. Reduce heat to low and cook, covered, for 5 minutes.
- Add coconut cream. Increase heat to high and bring to the boil. Reduce heat to medium and simmer, uncovered, stirring occasionally with a wooden spoon, for 10 minutes or until vegetables are tender. Season with salt.
BBQ spiced lamb
Ingredients
8 lamb BBQ chops
2tsp chilli powder
1tsp turmeric powder
2tsp garam masala
4tsp ginger garlic paste
Juice of one lime
80g yogurt
60ml veg oil
Salt to taste
Method:
Mix all the ingredients and marinate for 4hours over-night preferred. Grill on the charcoal for 4mins on each side and allow the meat to rest for 6mins before serving.
Beetroot raita
Ingredients
2 cooked beetroot, coarsely grated
1tsp grated ginger
150g natural yogurt
1tsp salt
½ tsp sugar
Method:
Mix all the ingredients, set aside until needed.
Gulab Jamun
Ingredients
- 80g self-raising flour
- 2tbsp fine semolina
- 200g milk powder
- 1tsp ground cardamom
- 60g ground almond
- 60g ground pistachios
- 250ml milk, warmed
- 150g ghee, melted
- vegetable oil for deep frying
- 50g Slivered green pistachios
- 20g dried rose petals
- 4 sheets edible silver or gold sheets
For the syrup
- 500g castor sugar
- 300ml water
- 6 green cardamom, crushed
- 2tbsp rose water
Method
- Sift the flour, semolina, milk powder and cardamom into a large bowl.
- Mix ground almond and ground pistachios.
- Mix warm the warm milk and ghee, pour onto the dry ingredients and mix gradually until a smooth dough forms.
- Cover the bowl with cling film and leave the dough to rest for 15 mins.
- In the mean while start on the syrup, combine all ingredients in a large saucepan and bring it to boil and reduce to simmer, stirring the liquid occasionally until it thickens to syrup consistency.
- With wet hands, roll the dough into small, 20-25g balls and deep fry at 170C for 3 mins until golden brown.
- Add fried balls into the syrup and simmer for 10mins until the balls absorb syrup.
- Serve the Gulab Jamun while its warm with chopped pistachios and a small piece of edible silver or gold and dried rose petals.
We wish you and your family a happy Diwali, however you choose to celebrate it!
