MUSLIM STYLE BRINJAL CURRY FOR BIRIYANI

     'Muslim Style Brinjal/Eggplant Curry for Biriyani' - a special gravy served uniquely with Biriyanis.  This curry is a speciality of Tamil Muslim community and colloquially called 'Kathirikkai Pachadi,' especially this is a must serve item in a Muslim Wedding Banquet along with Biriyani. What makes this Brinjal Curry special is that it stands out amid the overwhelming Biriyani.
     Biriyani is a meal in itself.  Though it is served with a wide range of side dishes mostly condiments, when it comes to must serve side dishes for a Biriyani, it changes along with the region it is served. Though some school of thought and ardent Biriyani purists scoff that the side dishes spoil the uniqueness of the Biriyani itself.  Some strongly recommend to eat it along with a variety of side dishes.  Both ways it is individual preference and my idea about the same is that it adds delicacy to Biriyani. But above all, there is something remarkable in the way this Rice Dish is elevated into a delectable dish fit for the King & the Commoner.
      In South India, most of the Biriyanis are served along with preferable side dishes & Thayir Pachadi which is a Curd based Raitha prepared along with Onions, Tomatoes & few garnishings.  Some regions serve Dalcha a Lentil based curry as a side dish for Biriyani and some serve Salna along with Biriyanis.  Some regions especially in Chennai(Madras), Ambur, Vaniyambadi, Karaikkal, Ramanathapuram & Arcot Regions of Tamil Nadu they serve a spicy & tangy Curry prepared with Brinjals/Eggplants.  Even Hyderabadi Biryani is served along with their regional version of the same Brinjal Curry with slight variation and it is called Bhagara Baigan(Katte Baigan).
     Muslim Style Brinjal Curry is a special recipe prepared by the Muslim community in Tamil Nadu. I always remember our Muslim neighbours serving this Kathirikkai Pachadi along with Biriyani. I cannot forget our neighbour sending us a big batch of Mutton Biriyani, Chicken Gravy, Boiled Eggs, Curd-Onion Raitha, Kathirikai Pachadi, Poosanikkai/Kasi Halwa and Firni during Eid.  Though I am a big fan of Biriyanis - I love the dish whatsoever, but I always fall head over heel for Eggplant recipes. I am an ardent fan of Eggplants and this Gravy tops my favourite list and trust me, it is a great accompaniment with Biriyani.


For  MADRAS MUSLIM STYLE MUTTON BIRIYANI RECIPE, Click here...


Cuisine - Madras(Chennai)Tamilnadu, South Indian
Course -Side Dish
Spice Level  - Medium
Difficulty - Medium
Serves - 3- 4
Author - SM

Preparation Time - 15-20 Minutes
Cooking Time - 30 - 45 Minutes


For  BIRIYANI RECIPES, Click here...

HOW TO COOK MUSLIM STYLE BRINJAL CURRY FOR BIRIYANI

 

INGREDIENTS:

Brinjal/Eggplant - 5-7 Nos. (Medium Sized)
Oil - To Deep/Shallow Fry.

Brinjal Curry for Biriyani:

Onions - 2 Nos.
Tomatoes - 2 Nos.
Green Chillies - 2 Nos.
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 1 Tspn
Cumin Powder - 1/2 Tspn
Garam Masala Powder - 1/2 Tspn
Tamarind - a Big Lime sized
Jaggery - 1 Tspn
Vinegar - 1 Tspn
Salt - To Taste

To Dry Roast & Grind:

Groundnuts/Peanuts - 2 Tbspn
Sesame Seeds - 2 Tbspn
Cashew Nuts - 5-7 Nos. (do not roast)

To Splutter:

Oil - 3-4 Tbpsn
Pepper corns - 10-12 Nos.
Fenugreek Seeds - 1/2 Tspn
Curry Leaves - 2 Sprigs

METHOD:

To Dry Roast & Grind:

• Dry Roast Peanuts/Groundnuts on a very low flame until it turns fragrant & crispy.
• Remove it from the pan, allow it to cool down.
• Remove the skin and keep it aside.
• Dry Roast the Sesame Seeds on a very low flame until it turns fragrant & splutters.
• Care should be taken while roasting the Sesame Seeds, the colour should remain white.
• Remove it from the pan and allow it to cool.
• Add few Cashewnuts to the dry roasted Peanuts & Sesame Seeds and grind it into a fine powder and keep it aside.

For Deep-frying the Eggplants/Brinjal:

• Cut Brinjals/Eggplants lengthwise/into quarters and keep them in salted water until use.
• Heat Oil in a pan and deep fry the Eggplants until half cooked.  Just for a few minutes.
• Remove the deep-fried Eggplants from oil and keep it aside.

Brinjal Curry for Biriyani:

• Heat Oil in a pan, let the flame be at medium-low.
• Splutter Fenugreek Seeds & Peppercorns in it.
• Immediately add Green Chillies slit into two and Curry leaves into it.
• Add finely chopped Onion to the above and Saute it on a low flame until onions turn into golden brown in colour.
• Add finely chopped Tomatoes along with a dash of salt and cook this on a low flame until tomatoes turn soft and cooked.
• Cook this on a low flame until Oil separates from the mix.
• Add Turmeric Powder, Red Chilli Powder, Cumin Powder and Garam Masala to the above and fry this on a low flame for few minutes.
• Add finely powdered dry roasted ingredients and give a quick stir.
• Pour some water and cook this on a low flame until the raw flavour goes.
• Add deep-fried/shallow-fried Brinjals/Eggplant and mix well.
• Pour in the Tamarind extract and cook this on a low flame.
• Cook until the Brinjal/Eggplants turn soft & cooked and the Curry reaches the desired consistency.
• Add a teaspoon of Jaggery and mix well.
• Pour in a teaspoon of Vinegar if you want the Brinjal Curry to be tangy(Optional).
• Serve Muslim Style Brinjal Curry for Biriyani with your choice of Mutton Biriyani/Chicken Biriyani/Vegetable Biriyani.
• Goes well with Ambur/Vaniyambadi Biriyani, Madras Muslim Style Mutton Biriyani, Dindigul Thalappakatti Biriyani etc.,
• Can also serve this Brinjal Curry for Biriyani along with Pulaos, Ghee Rice or along with steamed Rice, Chapatis, Dosa etc.,

NOTES:

• I have used the round-shaped medium-sized Brinjal/Eggplants.
• Can use any variety of Brinjals/Eggplants for this curry.  If you cannot get the small variety, can cut Eggplants into small pieces and prepare this dish.
• Soaking the Brinjals/Eggplants in salted water is to avoid them getting oxidised.
• I have deep-fried the Brinjals for this Curry, alternatively can shallow-fry and add it into the curry.
• Adjust the spice level and the amount of tamarind to suit your taste preference.
• Adding Vinegar adds extra a tanginess to the curry.  But it is purely optional.

Sweets with Rabri: Festive Rabdi Desserts for Diwali and Beyond

The Revival of Homemade Diwali Treats

There was a time when I thought the tradition of preparing Diwali sweets and savouries at home was fading away, especially with the busy schedules of modern day working women. But, how wrong I was!

Social media has shown me that women today still make time to whip up homemade delights, balancing work and family life with amazing finesse. Hats off to the multitasking abilities of women!

No Festival Without Sweets!

No celebration is truly complete without something sweet! Sweets or 'Mittai' are the heart and soul of Diwali festivities, lifting everyone's festive spirit.

For this Diwali, I have curated a few easy to make sweet recipes that are not only quick but also perfect for last minute prep. These desserts bring colour, flavour and joy to your Diwali palate.

Brighten Your Diwali with Easy Homemade Desserts

Light up your homes this Diwali with simple yet delicious Diwali desserts that are sure to impress your guests. Most of these easy Diwali sweets can be prepared in advance and brought together in just a few minutes.

With simple ingredients, a bit of planning and minimal effort, you can satisfy your sweet cravings and delight your guests with these delectable homemade sweets.

What is Rabri/Rabdi

This post totally revolves around Rabri/Rabdi. When it comes to traditional Indian desserts, Rabri is a classic!

This classic dessert is often considered a Bengali delight, but it actually has its roots in Varanasi (Benaras). Rabri is a rich, creamy, milk based dessert that is both decadent and heavy, but trust me, Diwali is the perfect excuse to indulge!

Traditional vs Quick Rabri/Rabdi

The traditional Rabri/Rabdi recipe requires slow cooking milk on a low flame until it thickens. Once it reaches that rich, creamy texture, it is sweetened with sugar and flavoured with cardamom, kewra essence and saffron.

Slivered nuts and rose petals add a touch of elegance.

But let's be real, not all of us have hours to spare in the kitchen. That is where quick alternatives like Condensed Milk or Milk Powder come to the rescue, giving you that authentic Rabri taste in a fraction of the time.

Once prepared, Rabri can be stored in the refrigerator for 2 to 3 days or frozen for up to 2 months. Serve it warm or chilled!

• Cuisine: Indian
• Recipe Type: Desserts
• Difficulty Level: Medium
• Author: SM @ Essence of Life - Food

Rabri/Rabdi: A Versatile Indian Dessert

Rabri/Rabdi is a classic Indian dessert that originated in Varanasi (Benaras), though it is often associated with Bengali sweets. It is made by slowly simmering full fat milk in a flat pan or Kadai until it thickens and forms layers of malai (cream).

These layers are continuously collected and added back, creating the signature "Lachedar Rabri" with a creamy, layered texture. It is sweetened, flavoured with cardamom and saffron, and garnished with slivered nuts.

Rabri/Rabdi can be enjoyed as a standalone dessert, served warm or chilled. It also transforms other Indian sweets into irresistible festive desserts, which makes it perfect to end a scrumptious meal on a sweet note.

Mango Rabdi

Mango Rabri is a simple twist on the authentic version, where freshly pureed Mangoes are added to the Rabdi, converting it into a mango flavoured Rabri/Rabdi.

Though a summer treat, if you can get hold of Mangoes or tinned pureed Mangoes during Diwali, this classic dessert will be an added treat on your Diwali platter. And if you are a Mango lover, this dessert is for you.

Versatile Desserts with Rabri/Rabdi

Rabri is not just a standalone dessert. Its versatility allows it to be paired with other sweets, creating mouth watering combinations.

• Shahi Tukda/Double Ka Meeta: Transform simple slices of deep fried bread into a royal dessert by soaking them in rich Rabri. A simple yet indulgent treat, perfect for Diwali.
• Gulab Jamun with Rabri: Prepare Gulab Jamun ahead of time and serve them soaked in Rabri for a delicious and satisfying dessert.
• Ras Malai: Soft and spongy Rasgullas soaked in creamy Rabri make a traditional and well loved dessert.
• Rabri with Puri: For a simpler treat, serve Rabri with soft, fluffy Puris.
• Kulfi Falooda with Rabri: Combine Rabri with Kulfi, or flavour it to create fancy Faloodas, perfect for cooling down after a spicy meal.
• Jalebi with Rabri: Pair crispy, syrupy Jalebi or Paneer Jalebi with Rabri for a heavenly combination.
• Malpua with Rabri: An Indian style pancake, Malpua becomes even more divine with a generous dollop of Rabri.

Five Rabri Desserts to Make This Festive Season

Pro Tips and Notes

• Make your Rabri at home: For a more authentic experience, homemade Rabri gives a richer, creamier texture that makes every dessert more special.
• Short on time: Use condensed milk or milk powder for a quick Rabri. Ready made canned Rasgullas with store bought Badam Milk will get you a Ras Malai in just 10 to 15 minutes.
• Cool before adding mango: Add the Mango Puree only after the Rabri has cooled, otherwise it may curdle. No further cooking is needed once the puree is in.
• Go homemade with Kulfi: For the richest flavour, use homemade Kulfi and Rabdi. Prepare them ahead and keep them in the freezer for a hassle free dessert.
• Plan ahead: Prepare the components in advance and bring them together in minutes. Let Shahi Tukda chill for a few hours so the flavours meld.

Serving Suggestions

• Shahi Tukda: Serve chilled in decorative bowls with slivers of nuts, saffron and rose petals.
• Gulab Jamun in Rabri: Serve in short glasses, topped with chopped nuts.
• Ras Malai: Serve chilled in decorative bowls and make it the centrepiece of your gathering.
• Kulfi Falooda and Falooda: Serve in tall glasses, topped with chopped nuts and a drizzle of Rose Syrup.
• Make it your own style: Add your favourite nuts, fruits or flavoured syrups to make each dessert uniquely yours.

Storage Suggestions

Every dessert on this page keeps differently, so here is a quick guide first, followed by the details for each one, starting with Rabri. Milk based sweets are always best stored in the refrigerator.

FAQ

What is the difference between Rabri and Rabdi?
There is no difference in the dish. Rabri and Rabdi are two spellings of the same thick, creamy, slow simmered milk dessert.

Can I make Rabri quickly without simmering milk for hours?
Yes. Condensed milk or milk powder gives you an authentic tasting Rabri in a fraction of the time.

How long does Rabri keep?
Rabri keeps for 2 to 3 days in an airtight container in the refrigerator, or up to 2 months in the freezer.

How do I freeze and reheat Rabri?
Freeze it in a freezer safe container with a little headspace and thaw overnight in the refrigerator. Warm gently over low heat or in short microwave bursts, stirring, and add a splash of warm milk if it is too thick.

Can I freeze Gulab Jamun in Rabri?
Plain Gulab Jamun freeze well in their syrup, but once soaked in Rabri they are best enjoyed within 1 to 2 days. Freeze the jamuns and the Rabri separately and combine them when serving.

Can I freeze Shahi Tukda?
It is not recommended, as the fried bread turns soggy after thawing. Make the Rabri ahead, fry the bread on the day of serving and finish any leftovers within 1 to 2 days.

Can I freeze Kulfi Falooda or Falooda?
No. Serve both straight away. Freeze only the Kulfi, and keep the cooked falooda sev and soaked basil seeds in the refrigerator for 2 to 3 days.

Can I freeze Ras Malai?
Yes, for up to 1 month in a freezer safe container. Thaw overnight in the refrigerator, stir well and serve chilled.

Can I make these Rabri desserts in advance?
Yes. Prepare the Rabri, sugar syrup and Gulab Jamun ahead of time and bring them together just before serving.

Which sweets go best with Rabri?
Shahi Tukda, Gulab Jamun, Ras Malai, Kulfi Falooda, Jalebi, Malpua and even soft Puris pair beautifully with Rabri.

Are these desserts vegetarian?
Yes, all of them are vegetarian. They contain milk, ghee and nuts, so they are not vegan.

Are these Rabri desserts gluten free?
Rabri on its own is gluten free. Shahi Tukda uses bread and Gulab Jamun uses maida, so those are not.

Are these desserts kid friendly?
Yes, they are creamy and mild. Simply skip the nut garnish for very young children.

Recipes you might Like from My Blog

Pairing Sweet treats with Savouries is a traditon of its own. Quick & Easy Diwali Savouries and Namkeens like Murukku, Sev, Mixture (Chivda) and roasted or deep fried nuts are excellent last minute additions to your Diwali Bakshanam list. If you get ready made Murukku flour, you are already halfway done!

With a few simple ingredients, you can easily prepare these crunchy treats, adding variety to your festive snack platter. 

Don't forget to try these delightful savouries:

• Spicy Masala Peanuts for an extra kick!
• Ribbon Pakoda, a perfect blend of spices and crunch.
• Kara Boondi, a regional favourite that your guests will love!
• Easy Murukku Recipes made with ready made Murukku flour or Idiyappam flour for quick, hassle free preparation!

A Spoonful of Sweetness, Slowly Simmered

Rabri is the perfect companion to a delightful array of Indian sweets, crafting a harmonious blend of flavours and textures. From the melt in your mouth Gulab Jamun and the royal Shahi Tukda to the refreshing Kulfi Falooda and the indulgent Ras Malai, each dish highlights Rabri's versatility and richness.

Whether you make them from scratch or opt for ready made shortcuts, these sweets promise to satisfy every sweet tooth at your table. Rabri is where the magic begins, one slow, patient simmer at a time.

Are you ready to impress your family and friends? Start with a bowl of homemade Rabri, and let the rest of the festive spread follow.

Celebrate this festive season with these simple yet delicious homemade delights that carry the warmth of your own kitchen. Wander through the rest of my blog for more festive treats.

Enjoy the Food and Happy Diwali!

SM

Diwali Recipes: 85+ Sweets, Snacks and Desserts for Deepavali

Indian kitchens light up their stoves even long before the festive mood begins. Every household will have its own list of preferred sweets and snacks for the festive season, along with easy additions to enhance the list of so called Diwali Bakshanam.

Then comes the menu for the day, and last but not the least, finishing off the heavy fed day with Diwali Lehyam, a homemade digestive aid.

What Is Diwali Bakshanam? (தீபாவளி பட்சணம்)

Diwali, also called Deepavali, is the festival of lights, and food sits at the very heart of it. In Tamil homes, the sweets and savouries made for the day are known as Bakshanam or Palagaram.

A typical Diwali Bakshanam platter balances sweets such as ladoo, halwa and Mysore Pak with savouries such as murukku, mixture and sev. Many families add a milk based dessert and the traditional Diwali Lehyam to round off the feast.

My Diwali Memories

When it comes to Diwali Bakshanam and Diwali, a long forgotten painting pops up into my mind, a family preparing Diwali sweets and snacks. While ransacking through the net with various search results, I was able to find it. The painting had left a deep remark in my mind.

I have seen the women folk take meticulous measures to prepare Diwali sweets and snacks in our neighbourhood. Right from buying the ingredients, cleaning, soaking, drying, to their long walks to the nearby flour mills, not to mention the never ending queue there along with power cuts.

I have even heard discussions about which oil would be perfect for deep frying, one that doesn’t bubble up frothing out of the wok, and if it happens, adding a marble of tamarind to cut it down, and so on. Random and scary anecdotes of splattered oil while frying murukkus and seedai were never in short supply. Once my classmate Vijayalakshmi came with a puffed up and scalded hand after Diwali.

Recently, I saw an Instagram post from a home kitchen stating that they even make a Pillayar with the dough they use to make snacks, so as to ensure that what begins for a goodness should reach all with pureness. So much of mind work for simple preparation of snacks and sweets. May be a tradition that a generation to come would brush off, or may not even be aware of.

In the midst of new clothes, crackers, not to mention the Diwali bonus, I have always found the food to be a fascinating aspect of every festival. It is not that I am a hard core foodie, but the involvement and ideas every household incorporates to brighten up the festive mood always fascinate me.

Diwali day comes along with platters of sweets and savouries from the neighbourhood. Though murukku would be a default must have savoury of every household, followed by athirasam, I have always loved to have Shanthi aunty’s coconut burfi and boondi ladoo, and Lenin’s mother’s special Gothumai Halwa.

Sharadha Shenoy aunty’s white and perfectly shaped chaklis were another delight. Jayashree aunty, who was a working woman, would put together a large spread on Diwali day, and what I remember the most having at her home are Vermicelli Payasam and Malpua.

To the latest, my local friend Santhini sends her tasty, soft and crispy murukkus prepared with instant murukku flour every Diwali.

But the real mood of a festival comes along with all these anticipations, preparations and nostalgia related to it. I have tried to add 80+ Diwali Recipes for this festive season: Sweets, Savouries and Desserts.

Tap any picture below to open the full recipe and its story.

Why You Will Love This Diwali Collection

• 80+ Recipes in One Place: Sweets, snacks, savouries and desserts from my own kitchen, so your whole Diwali platter is planned on a single page.

• Classic and Quick: Traditional favourites like Mysore Pak and murukku sit beside instant versions for last minute cooking.

• Every Region on One Platter: Tamil murukku, Bengali rasagulla, Punjabi lassi and Karachi halwa, all in one festive spread.

• Easy to Browse: Pictures, short names and one tap to the full recipe, on desktop, laptop, tablet and mobile.

Collection Overview

• Festival: Diwali, also known as Deepavali

• Cuisine: Indian, with South Indian, North Indian and Bengali favourites

• Recipes: 85+ Sweets, Snacks and Savouries, and Desserts

• Author: SM @ Essence of Life - Food

Diwali Sweets: Easy Mittai & Indian Sweets Recipes

Celebrate Diwali with the taste of sweetness. A collection of simple and easy sweet recipes can be a quick addition to your Mittai or sweet platter. Most of the recipes here are less time consuming too.

Gulab Jamun and Syrupy Sweets

Soft, golden and soaked in fragrant syrup, these are the sweets that vanish first from the platter.

Ladoos, Burfi, Peda and Mysore Pak

Ghee rich classics that are perfect for gift boxes and the neighbourhood sweet exchange.

Halwas for Diwali

Slow stirred, glossy and rich, from the everyday Carrot Halwa to the Karachi and Kasi favourites.

Kesari Varieties

The quickest festive sweet to put together, in five easy avatars.

Chilled Creamy Sweets

Milk based favourites, creamy yogurt sweets and a Hyderabadi Shahi Tukda to close the sweet platter.

Diwali Snacks and Savouries: Murukku, Mixture and More

Murukku is a default savoury in South India when it comes to Diwali, followed by South Indian mixture or chivda, and a few quick savouries like fried nuts can simply spice up the Diwali platter. I have added a few simple murukku recipes prepared with readymade murukku flour and idiyappam flour in this collection.

Murukku Recipes

From classic urad dal and coconut milk versions to tapioca, potato, garlic and spicy twists, plus a shortcut with readymade murukku mix.

Mixture, Sev, Boondi and Ribbon Pakoda

Crunchy, spicy and made for munching, these tea time savouries fill the festive snack tins.

Namkeens and Nuts

Quick additions to the platter, ideal when time is short.

Diwali Desserts: Kheer, Kulfi, Firni, Rabri and More

Though a large spread of dishes along with sweets and savouries felicitates the festival, a meal is incomplete without a dessert. Desserts serve as a delectable delight to food lovers. Complete your meal with wonderful Indian desserts.

Serve rich and creamy Rabri or Basundi, or keep it simple with lassi or ice creams. Go regional with desserts like Kesaribhath and Kulfi, or traditional with kheers and payasams. Treat your sweet tooth and indulge in the festive mood.

Rabri, Basundi, Firni and Falooda

Rich, creamy, slow cooked and reduced desserts, decadent and perfect for a festive treat.

Kulfi and Ice Cream

Cool, creamy endings for a heavy festive meal.

Payasam and Kheer

Traditional milk based desserts from across India, from Tamil payasam to Manipuri black rice kheer.

Lassi and Cooling Drinks

A cool sip to balance all that spice, ghee and sugar.

Diwali Platter Planning, Pro Tips & Notes

• Start with Dry Savouries: Murukku, Mixture, Boondi and Sev keep the longest, so make them first.

• Ghee Sweets Next: Ladoos, Mysore Pak and Burfi can be made two to three days ahead.

• Save Milk Sweets for Last: Rasagulla, Ras Malai, Rabri and Kheer taste best fresh and chilled.

• Balance the Platter: Pick one syrupy sweet, one dry sweet, one crunchy savoury and one cool dessert.

Diwali Sweets and Snacks: Storage Suggestions

• Dry Savouries (Murukku, Mixture, Sev, Boondi): Cool completely, then store in an airtight container at room temperature for about 2 to 3 weeks.

• Ghee Sweets (Ladoo, Mysore Pak, Burfi): Keep in an airtight container in a cool place for about a week, or refrigerate for longer storage.

• Milk Sweets (Rasagulla, Ras Malai, Peda): Refrigerate in a covered container and finish within 2 to 3 days.

• Halwas and Kesari: Refrigerate for 3 to 4 days and reheat gently with a spoonful of ghee or milk.

• Kheer, Payasam and Rabri: Refrigerate for up to 2 days. Reheat on low heat with a splash of milk, or serve chilled.

• Kulfi and Ice Cream: Keep covered in the freezer for up to 2 weeks and rest for a few minutes at room temperature before serving.

Every recipe post carries its own storage advice, so please check the individual recipe for exact timings.

FAQ

What is Diwali Bakshanam?
Diwali Bakshanam, also called Palagaram (and Faral in Maharashtra), is the collection of sweets and savouries prepared at home for Diwali, such as ladoo, halwa, murukku and mixture.

How many Diwali recipes are in this collection?
This pillar post gathers more than 80 recipes from my blog, covering sweets, snacks and savouries, and desserts.

Which Diwali sweets can I make ahead?
Ghee based sweets like Mysore Pak, ladoo and burfi, and dry savouries like murukku, mixture and sev, can be made a few days ahead and stored airtight.

Which Diwali recipes are quick for last minute cooking?
Instant Murukku with Readymade Murukku Mix, Ras Malai with Readymade Rasagullas, Aval Kesari and Rava Kesari are good picks when time is short.

What is Diwali Lehyam?
Diwali Lehyam is a homemade digestive aid traditionally taken to settle the stomach after the rich festive food.

Are these Diwali recipes vegetarian?
This collection is made up of Indian sweets, snacks and desserts, and most use ingredients like milk, ghee, curd and flours, so please check the ingredient list of each recipe for your dietary needs.

Recipes You Might Like for a Complete Diwali Festive Treat

• Soft Idli Recipe with Mutton Curry Recipes Fluffy idlis with a rich mutton kuzhambu, the Diwali morning breakfast in many homes.

• Mini Tiffin: South Indian Breakfast Menu A vegetarian festive morning spread of vadai, kesari and pongal.

• A Special Lunch Menu: Ghee Rice, Mutton Kola Urundai Fry and Kuzhambu A festive non vegetarian lunch platter with a fresh salad on the side.

Light a Lamp, Share a Platter

Diwali is never only about the lamps. It lives in the hiss of a murukku press, the slow stir of a halwa pot and the plates that travel between neighbours, carrying sweetness from one doorstep to the next.

Cook some of the classic Indian sweets and savouries this festive season. Or if you are short of time, there are a few recipes which can be incorporated even at the last minute: instant versions of sweets, savouries and desserts.

Enjoy the Food and Wishing You All a Happy Diwali!!!