Diwali Recipes

Aaloo Tikki
Aaloo Tikki (Crispy Potato Cakes)

Difficulty Level: Intermediate
Prep Time: 45 min
Serves: 10


Ingredients:
  • Russet Potato - 1, about 12 oz
  • Frozen Green Peas - ½ cup
  • Kosher Salt - 2 tsp
  • Shallots - 2 large, minced fine
  • Ginger - 2 tsp minced
  • Serrano Pepper - 2 tsp minced
  • Cilantro - ½ cup chopped
  • Coriander Powder - ½ tsp
  • Cumin Powder - ½ tsp
  • Draegers Garam Masala - ½ tsp
  • Canola Oil or Coconut Oil - about 1 cup, divided use
  • Bread Crumbs - 1 cup
  • Egg - 1

Instructions:

In a sauce pan add the peeled and cubed potatoes and just enough cold water to cover the potatoes. Add 2 tsp salt and bring to a boil, then simmer covered until potatoes are knife tender; about 10 minutes. Drain and mash the potatoes and set it aside.

In a separate skillet, add about 3 Tbsp of oil and sauté the minced shallots until light brown in color. Add the minced ginger and Serrano pepper and cook for another few minutes. Then add the spice powders and cook for another few minutes stirring frequently. Add a touch more oil if needed. Once the spices are toasted and cooked through add the mashed potatoes, green peas, and cilantro and stir well and cook for a few minutes so that the flavors meld together. Divide this mixture into about 10 equal portions and using your hand shape them into rounds.

Heat the remaining oil in a non-stick skillet to 350 degrees. Whisk egg in a bowl wide enough to dip the tikkis in. Add the bread crumbs in another wide bowl. Then working quickly dip each tikki in egg first and then in bread crumbs and set it aside. Once you have made enough of them to cover the base of your non-stick skillet start frying these until medium brown on both sides. Do not overcrowd the pan; you may have to fry them in two batches. Serve warm with ketchup. The outside of the tikki should be crispy.

Recipe and Photo Courtesy of Saira Paulose, Draeger's Cooking School


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Almond Rice Pudding
Almond Rice Pudding

Difficulty Level: Beginner
Prep Time: 1 hr
Serves 4-5

Ingredients:
  • Whole Milk - 3 cups
  • Basmati Rice - ¼ cup
  • Green Cardamom - 6, whole
  • Sweetened Condensed Milk - ½ cup + 1 Tbsp
  • Kosher Salt - 1/8 tsp
  • Vanilla Extract - ¼ tsp
  • Almond Extract - 1/8 tsp (or 2 to 3 drops)
  • Slivered Almonds - 2 Tbsp, rough chopped

This is a simple yet delicious milky treat. The starch from the rice will thicken up the pudding, but it is important to boil off some of the water from the milk as well. This can be made ahead and refrigerated, but I prefer to serve this either lukewarm or at room temperature. Almond extract is very strong, so be cautious with the amounts.

Instructions:

In a 4 qt heavy bottomed sauce pan add milk, cardamom, and rice and bring it to a boil on high heat. Then reduce heat, and simmer for 10 minutes stirring occasionally. At this point add salt, condensed milk, and almonds. Simmer for another 20 min or until the mixture has thickened and rice is fully cooked. Once the mixture starts coating a wooden spoon, turn the heat off. Remove the whole cardamoms and discard. Add the extracts and let it cool. Serve at room temperature.

Recipe and Photo Courtesy of Saira Paulose, Draeger's Cooking School


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Mango Phirni
Mango Phirni (Mango Saffron Pudding)

Difficulty Level: Advanced
Prep Time: 1.5 hr
Serves: 6

Ingredients:
  • Whole Milk - 3 cups, divided use
  • Heavy Whipping Cream - 1 cup
  • Saffron - ⅛ tsp
  • Basmati Rice - 3 Tbsp
  • Raw Cashew nuts - 2 Tbsp
  • Slivered Almonds - 2 Tbsp
  • Alfonso Mango Pulp - ½ cup
  • Condensed Milk - ½cup
  • Vanilla Extract - ½ tsp
  • Kosher Salt - ¼ tsp

Preparation:
Soak rice and both nuts in a cup of water for 30 minutes. After 30 minutes drain it and grind the rice/nut mixture with 1 cup of milk in a powerful blender until avery smooth paste is formed. Strain this mixture in a fine mesh strainer and keep it aside.

Instructions:
In a wide non-stick skillet heat the remaining milk and cream and bring to a boil. Reduce heat and simmer for about 10 minutes stirring occasionally until the mixture thickens a bit. Add the saffron strands to this mixture and let it bloom for a minute or so. Then add the ground rice/nut paste and cook on low heat stirring frequently until the mixture coats the back of a spoon. Add the condensed milk, mango pulp, salt and cook for another few minutes until the mixture thickens up a bit more. Turn off heat and add the vanilla extract. Strain this mixture through a fine mesh strainer in order to get a smooth pudding. Pour the pudding into 6 serving dishes (4 oz size) and refrigerate it overnight. Before serving leave it out at room temperature for 10 minutes and then serve garnished with sweetened whipped cream.

Recipe and Photo Courtesy of Saira Paulose, Draeger's Cooking School


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