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Tuck into healthy, yummy delicacies this Diwali

Tuck into healthy, yummy delicacies this Diwali

Updated: Oct 23, 2022, 19:52 IST

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Tuck into healthy, yummy delicacies this Diwali

Hosting a Diwali party at home and wondering what to put on the table? Fret not, for we have four interesting recipes that are different, fun to prepare, tasty, and healthy. Read on…

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Almond and White Chocolate Gujiya

Ingredients

For dough: All-purpose flour - 2 cups, clarified butter (ghee) - ¼ cup, water - ½ cup

For filling: White chocolate - 1 cup, desiccated coconut - ¼ cup, green cardamom powder - A pinch, almond - ½ cup, jaggery - 1 tbsp

Method

Rub the flour and ghee together and bind them together with water to form a soft dough. Rest it for ½

hour.

In a bowl, mix the chocolate flakes, coconut, and almonds together and add jaggery. Make small balls of the dough and roll it out into ½ cm thick rotis. Place filling in the center, do not overstuff it as it will result in the bursting of gujiya while frying. Apply water on the edges and seal the ends, the shape will resemble a half-moon. Use a cutter to make a design around the edges or pinch and twist the edges. Heat oil/ ghee in a deep pan; fry the gujiyas till golden brown.

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Almond and Honey-Flavoured Srikhand

Ingredients

Hung yogurt – 1 ½ cup, powdered sugar – 2tblsp, almonds (toasted & crushed) – 3tblsp, honey – 1tblsp, cinnamon powder – 1/2 tsp

Method

Blend yogurt and sugar and pour into small glasses. Fill half the glass and add toasted & crushed almonds. Pour a little honey and a pinch of cinnamon. Repeat the process. Serve chilled.

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Gongura Tarka Almond

Ingredients

Almond with skin - ¾ cup, gongura pickle - 1 tbsp, Guntur chilli dry whole - 2 pieces, Olive oil - 1 tbsp, Sea salt - To taste, grated fresh coconut - ½ cup, chopped fresh curry leaf - 1 tbsp, lemon juice - 2 tsp, chopped root ginger - 1 tbsp, chopped green chilli - 1 tsp, black mustard seed - ½ tsp, dal urad without skin - 1 tsp

Method

Roast the almonds with skin in preheated oven at 180 degree celsius for 4 minutes and cut into slivers once cooled.

Heat olive oil in a pan, add dry Guntur chilli, black mustard seed, and urad dal and cook till the dal is golden in colour. Add chopped curry leaf, chopped ginger and chopped green chili. Sauté it for 15 seconds. Now, add freshly grated coconut and gongura pickle. Mix it well. Add roasted almonds and mix them thoroughly. Finish this with lemon juice. Serve.

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Chicken Almond Pulka Taco

Ingredients

Almond flakes - ½ cup, tandoori chicken tikka dices - 1 cup, masala gravy - ¾ cup, garam masala - 1 tsp, dry fenugreek leaves (methi) - ½ tsp, freshly chopped coriander - 1 tbsp, lemon juice - 1 tsp, butter - 2 tsp, heavy cream - 1 tsp, refined oil - 1 tbsp, chopped ginger - 1 tbsp, chopped garlic - 1 tbsp, cumin seeds - 1 tsp, whole wheat flour - ½ cup, almond flour - ¼ cup, water - 5 tbsp, salt - To taste, green chutney - 2 tbsp, mayonnaise - 2 tbsp, pickled vegetable - 3 tbsp

Method

Roast almond flakes in preheated oven at 180 degree Celsius for 4 minutes or till golden colour. Heat oil in pan, add chopped garlic and chopped ginger; sauté it for 6-8 seconds. Add masala gravy and diced tandoori chicken. Cook to evenly coat the chicken pieces and finish with chopped coriander, dry fenugreek leaves, lemon juice, butter, and cream.

In a bowl, add wheat flour, almond flour, and salt as required and knead a soft dough. Divide dough into 25 balls and roll them into 5-inch disk. Heat a flat-bottom pan and cook these rolled disks evenly on each side till golden in colour by applying little ghee.

On a serving platter, take the phulka and put the chicken mixture on it. Drizzle some green chutney and mayonnaise on it. Put some pickled vegetables on the side. Serve, by garnishing it with roasted almond flakes as an open-face taco.