“Food really does have the potential to connect hearts. But owing to time and personal constraints, many families today remain deprived of it.” Ring any bells? Well, this was Veteran Chef Nita Mehta, during our recent food-hearty conversation with her!

And today we are sharing with you few exclusive savoury and sweet Diwali recipes straight from her kitchen! Make them a part of your Diwali spread, and win over your family’s hearts!

So here you go, cook and savour away:

HARYALI KOFTA CURRY

Recipe Ingredients:
(Serves 6-8)

 For Gravy: 

1. 1 large bunch (800 gm) spinach – discard stalks and roughly chop the leaves
2. 1 green chilli and 1 onion – chopped
3. 3 tbsp ghee or oil
4. 1 tsp garlic paste
5. 1 tsp  finely chopped ginger
6. ¾ tsp garam masala, ½ tsp red chilli powder, 1¼ tsp salt or to taste
7. 2 tomatoes – puree in a mixer
8. Seeds of 1 green cardamom (chhoti elaichi) – powdered
9. 1 cup milk, ½ cup cream – optional

 For 15 Koftas:

1. 3 potatoes – boiled, peeled and grated finely
2. 2 slices bread – churned in a mixer to get fresh crumbs
3. ½ small onion – very finely chopped
4. ¾ cup boiled peas – mashed roughly
5. 1 tsp chopped green chilli
6. 1 tbsp chopped coriander
7. ¼ tsp garam masala
8. 5-6 almonds – chopped
9. ¼ tsp dry mango powder (amchoor), 1¼ tsp salt, oil for frying

Recipe Preparation:

1. Clean and wash spinach. Cook covered for 5-6 minutes in a kadhai with ¼ cup water on low heat till spinach turns soft. Do not open in between. Remove from fire and let it cool down covered for 5 minutes. After it cools down, drain the water to remove the bitterness. Add ¾ cup fresh water and grind spinach to a smooth paste in a mixer with 1 green chilli.
2. Heat 3 tbsp ghee or oil in a pan, add chopped onion and ginger. Saute for a few minutes till golden. Add garlic. Stir for a few seconds. Add garam masala powder, chilli powder and salt. Add pureed tomatoes and cardamom powder. Cook till oil separates for about 5-6 minutes.
3. Add ground spinach, cook uncovered for 5-7 minutes on medium flame.
4. Add milk.  Mix well & cook for 2 minutes. Remove from fire. Add cream.
5. For koftas, mix all the ingredients. Add 1-2 tbsp water if the koftas do not bind together. Divide mixture into equal portions and shape into balls. Deep fry    1-2 koftas at a time in hot oil till golden brown in colour.
6. To serve place the gravy in a serving bowl. Arrange koftas over it. Microwave to heat through.

KHOYE WAALE SHAHI GATTE

Recipe Ingredients:
(Serves 4)

For the Dough:

1. 1¼ cups gram flour (besan)
2. a pinch of baking soda (mitha soda)
3. ¾ tsp cumin seeds (jeera)
4. ¼ tsp red chilli powder, ½ tsp salt
5. 2 tsp chopped ginger
6. 1 tbsp ghee, 2½ tbsp yogurt

Then the Filling:

1. 50 gms paneer
2. 50 gms milk solids (khoya)
3. salt to taste
4. 2 green chillies – finely chopped

And finally the Curry:

1. 2 tbsp oil
2. 1 tsp cumin seeds (jeera)
3. a pinch asafoetida (hing)
4. 1 cup ready made tomato puree1 cup yogurt – whisked well till smooth
5. 4 tsp coriander powder
6. 2 tsp red chilli powder
7. 1 tsp turmeric (haldi) powder
8. ½ tsp garam masala powder

Recipe Preparation:

1. Mix gram flour with all ingredients of the dough. Add some warm water to make a hard, but pliable dough. Knead well and keep aside covered.
2. For the filling, grate khoya and paneer. Mix grated khoya, paneer, chopped green chillies and a pinch of salt.
3. Divide dough into 3 portions. Roll out a portion to a 5” long oval shape and then place khoya paneer lengthwise in it. Carefully cover the stuffing with the dough on the sides and roll nicely to seal. Give it a cylindrical shape. Repeat this with the left over dough and filling.
4. Boil enough water in a medium deep pan so that the gatte can dip in water properly. Add ½ tsp salt. Add these stuffed gatte in boiling salted water. Boil for about 10 minutes. Remove from water when done. Keep water aside. Let them cool. Cut boiled gatte into 1” pieces. Deep fry and keep aside.
5. For preparing curry, heat oil, add cumin seeds, when they turn golden, add tomato puree, red chilli powder, asafoetida and turmeric powder, cook until oil starts separating.
6. Mix yogurt with coriander powder. Lower the heat and add yogurt, stirring continuously. Add 1 cup water of the gatte. Boil. Adjust salt, add garam masala powder. Add gatte and cook for 2-3 minutes until gravy thickens. Serve hot.

GULAB KI KHEER

Recipe Ingredients: 
(Serves 4-5)

1. 1 litre full cream milk
2. 4 tbsp tukda basmati rice – wash nicely
3. 1½ cups fresh rose petals (desi gulab) – wash well
4. 4 tbsp sugar
5. 4 tbsp water
6. 1 tsp rose water or a few drops of rose essence
7. 1-2 tbsp rose syrup, optional

Recipe Preparation:

1. Boil milk with rice in a heavy bottom deep kadhai. Cover and cook on medium heat for about 15-20 minutes till the rice is cooked. Uncover and cook for 15 minutes till you get thedesired consistency. Remove from fire.
2. Boil 4 tbsp sugar with 4 tbsp water till you get a thick sugar syrup. Add rose petals and cook for 2-3 minutes. Remove from fire. Mix well. After it cools slightly, grind roughly in a mixer.
3. Add rose mix to the kheer and mix well. Add rose water. Check sweetness and add some powdered sugar or rose syrup if needed. Serve chilled.

Note:  Desi Gulab (rose) is preferred for this kheer. These petals are available easily at temples or with florists.

ATTA BESAN LADDU

Recipe Ingredients:
(Makes 15 laddus)

1. 2 cups whole wheat flour (atta)
2. 1 cup gram flour (besan)
3. 1 cup powdered sugar, preferably boora
4. ¼ cup finely chopped mixed dry fruits (almonds, raisins, cashews etc.)
5. ¾ cup ghee

Recipe Preparation:

1. Heat ghee in a kadhai. Add atta & gram flour. Roast on very low heat for about 15 minutes, stirring constantly, till the flour changes colour & gives out a fragrant roasted smell. Remove from fire.
2. Add finely chopped dry fruits in the mixture.
3. Add ground sugar and mix thoroughly. Make balls. Let them cool to room temperature. Store in an air tight box.

Happy Cooking, Happy Diwali!