Recipes for some awesome grub this Diwali
Diwali is a good time to greet our friends and family members, for which we have to be good hosts and that means we have to give special attention to the food preparation. The Indian culture of making and gifting sweets is followed from ancient times. On this Diwali try something new and different for your guests, here are the rustic Diwali recipes.
Recipe 1: Motichoor Ladoo
Serves: 8-10
Preparation time: 15 minutes
Cooking time: 20 minutes
Ingredients :
Gram flour – 2 cup
Saffron- 5-6 strands
Sugar- 1cup
Water- 2 ½ cup
Melon seeds- for garnish
Oil for frying
Method:
- In a pan add water, sugar, saffron strands stir till dissolves, cook till single thread consistency and switch off flame keep it aside.
- Take a bowl make a flowing batter of gram flour, saffron, water it should not be thin nor thick it should do not have any lumps
- Heat oil in kadhai and take a perforated ladle with hands position the ladle above oil you need one larger slotted spoon to remove fried boondis.
- Take a large ladle of besan batter and put over the perforated ladle press with another spoon so that the batter falls in perforations in deep hot oil.
- Fry boondis till golden don’t overcook them, when the oil stops sizzles you should take boondis out it will take around 45seconds, for collecting fried boondis use a large slotted spoon.
- Drain oil very well and put them in sugar syrup directly remember the syrup should be hot.
- Let the boondis cool, apply some oil to your palms and make round shape Ladoo the mixture should be warm, if the mixture is totally cooled up then Ladoo will be firm.
- Garnish with melon seeds, can be stored in refrigerated for 7-10
Recipe 2: Mutton Beliram
The dish was named after the famous historical chef Beliramof Maharaja Ranjit Singh’s kitchen who was the best cook of that time. It was said that Maharaja was so happy with his dish that he himself named the dish “Gosht Beliram” as that his name will be present forever through his dish.
Ingredients :
Mutton- 500gms
Desi ghee- 4tbsp
Coriander seeds- 2tbsp
Curd- 2 ½ cup
Onion sliced- 2no
Ginger chopped- 2tsp
Garlic chopped- 2tsp
Red chili powder- 2tsp
Clove- 3-4 no
Green cardamom- 4-5no
Black peppercorn- 4no
Cinnamon- 1stick
Salt to taste
Fresh coriander for garnish
Method:
- Take a large bowl add curd, sliced onion, chopped ginger, chopped garlic, red chili powder, cloves, green cardamom, black peppercorn, cinnamon stick, salt mix it well.
- Add mutton cubes in it, rub it even and let it marinate for at least 2 hours.
- Take a thick bottom vessel, add ghee and coriander seeds, saute it for 15-20 seconds. Then add the marinated mutton along with marination turn it to high heat until the liquid comes to boil
- Lower the heat cover it and simmer it till mutton is cooked, stir at regular intervals.
- Uncover it increase heat to the medium saute it till oil starts to release, it should have a semi dry consistency.
- Serve hot garnish with fresh coriander.
Recipes by Punjab Grill
