Celebrating the Joy of Deepavali with Food
By Presto
10 November 2023
The festival of lights is upon us, and what better way to embrace the festive spirit than by filling our homes with the enticing aromas of homemade delicacies? Deepavali is a time to cherish the bond of family, laughter, and, of course, delicious homecooked meals!
At Presto, we believe in the power of home-cooked dishes to bring joy and warmth to the celebration! Check out these delicious Deepavali recipes that you and your loved ones can cook at home:
Recipe: Onion Bhajis
Kick off your Deepavali culinary journey with the all-time favorite, Onion Bhajis! This crispy and flavorful appetizer is a must-have for your festive table. Here are the ingredients and steps to make your own onion bhajis:
Ingredients
2 onions, finely sliced
100g gram flour
½ tsp gluten-free baking powder
½ tsp chilli powder
½ tsp turmeric
1 green chilli, deseeded and very finely chopped
vegetable oil for frying
For the raita
½ cucumber
150g tub Greek-style yogurt
2 tbsp chopped mint
Preparation:
Soak chopped onion in cold water.
Make base mix: Combine sifted flour, baking powder, chili powder, turmeric, chopped chili, salt, and about 100ml of cold water. Adjust water for desired batter consistency.
Raita Preparation:
Grate peeled cucumber into a sieve over a bowl.
Mix cucumber with other raita ingredients, draining excess moisture. Transfer to a serving bowl.
Prep for Frying:
Drain soaked onion and add to the batter.
Heat 5cm of oil in a wok or deep pan. Test oil temperature by dropping a small amount of batter. Once it browns, the oil is ready.
Frying:
Lower spoonfuls of the bhaji mixture into the hot oil, cooking until evenly browned and crisp (approximately 3-4 mins). Turn them once during cooking.
Drain fried bhajis on kitchen paper, sprinkle with salt, and keep warm while frying the rest.
Serving:
Serve the bhajis with the prepared raita.
Recipe: Chicken Drumsticks with Cashew & Turmeric
Elevate your Deepavali feast with a main course that’s both succulent and rich in flavor. Chicken drumsticks marinated in a mix of cashew paste, yogurt, and aromatic turmeric result in a dish that’s a guaranteed crowd-pleaser. Here are the ingredients and steps:
Ingredients
75g cashew nuts
1 lemon, juiced, plus extra wedges to serve
150g strained Greek yogurt (use regular Greek-style yogurt if you can’t find strained)
50g ginger, peeled and finely grated
8 garlic cloves, crushed
½ tsp ground turmeric
1 tsp Kashmiri chilli powder
½ tsp carom seeds (ajwain – optional)
1 tsp garam masala
1 tsp ground cumin
¾ tsp cracked black peppercorns
50ml double cream
12 chicken drumsticks, skinned
50g ghee or 75ml sunflower oil
1 small red onion, cut into rings, to serve
Cashew Paste Preparation:
Soak cashew nuts in boiling water for at least 2 hours to soften. Drain and blend in a food processor with lemon juice until smooth.
Marinating Chicken:
Mix the cashew paste with yogurt, ginger, garlic, spices, and cream in a large bowl.
Make slashes on chicken drumsticks, coat with the spiced yogurt mixture, and marinate for 1-2 hours in the fridge, or overnight if possible.
Preparation for Baking:
Preheat the oven to 220C/200C fan/gas 7. Heat ghee/oil in a roasting tin until very hot.
Baking the Chicken:
Place the marinated chicken in the tin in a single layer. Spoon half of the marinade over the chicken and bake.
After 15 mins, turn the chicken, spread the remaining marinade, and bake for another 15 mins until juices run clear when pierced with a knife.
Grilling and Serving:
Grill the chicken on the highest setting for 3-4 mins until browned.
Transfer the chicken to a serving dish, garnish with red onion rings, and serve with lemon wedges for squeezing.
Recipe: Vegetable Samosas
Let’s not forget the irresistible Vegetable Samosas – the crown jewels of every Deepavali feast! Encase a spiced medley of vegetables within a crisp, golden-brown crust for a delightful explosion of flavors. Here are the ingredients and steps:
Ingredients
1 tbsp vegetable oil
1 onion, finely chopped
2 garlic cloves, crushed
1 potato (about 150g) finely diced
1 carrot (about 100g) finely diced
100g frozen peas
2 tsp curry powder or your own spices according to taste
100ml vegetable stock
For the pastry
225g plain flour
2 tsp sea salt
2 tbsp vegetable oil
2l vegetable oil to deep fry
Filling Preparation:
Heat oil in a pan, sauté onion, garlic, and spices for 10 mins until soft. Add vegetables, seasoning, and stock. Simmer covered for 30 mins. Allow the mixture to cool.
Pastry Preparation:
Mix flour, salt, oil, and water to form a firm dough. Knead for 5-10 mins, rest for 30 mins covered in cling film.
Pastry Shaping:
Divide dough into 12 pieces. Roll each into a 15cm circle, then cut into halves.
Moisten edges, shape each half-circle into a cone, fill with 1 tbsp of the cooled mixture, seal edges.
Frying Samosas:
Heat oil in a deep saucepan to 180C (1/3 full).
Deep fry samosas in batches for 8-10 mins until crisp and brown. Drain on kitchen paper after frying.
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ving potential. With Presto, it always pays both ways!
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