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Unusual Diwali recipes: Oats Gateaux, Jaggery Rajma and more

November 01, 2013 09:39 IST

Unusual Diwali recipes: Oats Gateaux, Jaggery Rajma and more

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Aditi Bose

As part of our everyday series on Diwali recipes, here are some more really interesting recipes for you to share with your loved ones. 

Jaggery Rajma

Ingredients

  • Half a cup of rajma
  • Half a cup of jiggery
  • A spoon of crushed cardamom
  • 3-4 spoons of grated coconut

Method

  • Soak the rajma overnight so that they become soft
  • Boil it till tender
  • Boil the jiggery in a little water and add to the boiled rajma
  • Mix the two well
  • Ad the crushed cardamom and put into small bowls
  • Sprinkle with grated coconut and serve.

Recipe Courtesy: Kavita Goel, cake baker, Delhi

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Do you have an interesting Diwali recipe to share? Write in to us at getahead@rediff.co.in (Subject: Diwali recipes) with your name, hometown and any interesting details about the origin of the recipe, along with a photograph if possible. We'll publish the best preparations right here on Rediff.com and in India Abroad.

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Image: Jaggery Rajma
Photographs: Created using an image by mollyjade/Creative Commons

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Apricot Mawa

Ingredients

  • A cup of condensed milk
  • A cup of mawa
  • Half a cup sugar
  • A few strands of saffron
  • A few spoons of ghee
  • 250 gms apricots (dry)

Method

  • Chop the apricots and then soak them overnight.
  • Heat a pan and add a few spoons of ghee.
  • Once it becomes hot transfer the apricots into it and cook well.
  • Add sugar and stir.
  • Add the grated mawa and keep stirring.
  • Remove from the flame and transfer into bowls.
  • Add saffron threads to the condensed milk.
  • Pour it over the apricot mawa and refrigerate it for a while before you serve.

Recipe courtesy: Kavita Goel, cake baker, Delhi


Image: Apricots; For representational purposes only
Photographs: Audrey Ference/Creative Commons

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Beetroot Halwa

Ingredients

  • 1/3 cup suji
  • 2 beetroots grated
  • 4 -5 spoons of ghee
  • 2 cups sugar
  • 2 cups milk
  • Grated cashew

Method:

  • In a pan heat the ghee and add the grated beetroot
  • Once the colour changes to a deep red add the suji
  • Stir it a minute and add the milk and reduce the flame
  • Reducing the flame will allow the beetroot to cook
  • Add the sugar and stir
  • Once the mixture begins to thicken remove and transfer into bowls.
  • Garnish with grated cashew and serve hot

Recipe Courtesy: Debarati Ghosh, college student, Delhi


Image: Beetroot Halwa
Photographs: Harsha K R/Creative Commons

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Chikoo Burfi

Ingredients

  • 1 cup of khoya
  • 5 chikoos
  • Half cup sugar
  • 4 teaspoons ghee
  • A pinch of crushed green cardamom powder

Method:

  • Take out the pulp of the chikoos and blend it well in a mixer.
  • In a pan add the khoya and sugar and stir well.
  • Once it begins to dry, add ghee and mix well.
  • Once the mixture begins to leave the sides of the pan add the cardamom.
  • Mix well and pour over a greased dish.
  • Allow it to cool in the refrigerator.
  • Cut into squares and serve.

Recipe Courtesy: Jyotsna Ramchandani, Recruiter, Mumbai


Image: Barfi; For representational purposes only
Photographs: Creative Commons

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Oats Gateaux

Ingredients

  • 1/2 cup oats
  • 1 cup sugar
  • 1 litre milk
  • Handful raisins
  • A little vanilla from the pods; or a few drops of vanilla essence

Method:

  • Take milk in a pan and bring to a boil.
  • Mix the oats into it and keep stirring so that lumps don't form.
  • Add vanilla essence.
  • When the mixture begins to thicken, simmer the flame.
  • Add sugar and raisins and gently stir for a few minutes.
  • Pour it into small bowls and let it cool in the fridge before serving.
  • Cooling the mixture will give it a gateau like consistency.

Recipe Courtesy: Alka Bhatia, home maker, Delhi

Liked this recipe? Click here for more recipes and food features!

Reader Invite

Do you have an interesting Diwali recipe to share? Write in to us at getahead@rediff.co.in (Subject: Diwali recipes) with your name, hometown and any interesting details about the origin of the recipe, along with a photograph if possible. We'll publish the best preparations right here on Rediff.com and in India Abroad.


Image: Oats Gateaux
Photographs: Clemson/Creative Commons

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