Diwali Special: 7 Healthy Diwali Recipes

Welcome to a festive celebration of light, joy, and good health! As the radiant festival of Diwali approaches, embark on a culinary journey that harmonizes the spirit of the season with wellness. In the midst of dazzling lights and vibrant festivities, let's explore a collection of seven wholesome Diwali recipes that not only tickle your taste buds but also prioritize your well-being. These delightful creations are crafted to add a nutritious twist to your celebrations, ensuring that the joy of Diwali is accompanied by a sense of vitality and goodness. So, let the flavors of tradition and health come together in these seven delectable dishes, designed to illuminate your Diwali with both deliciousness and wellness.

# Nutty Quinoa Laddoo

Ingredients

1 cup quinoa (cooked and cooled)
1/2 cup mixed nuts (almonds, cashews, and walnuts), finely chopped
1/4 cup desiccated coconut
1/4 cup honey or maple syrup
1/4 cup ghee (clarified butter)
1/2 teaspoon cardamom powder
A pinch of saffron strands (optional)
Chopped pistachios for garnish

Method

- Rinse quinoa thoroughly and cook according to package instructions.

- Allow it to cool completely.

- In a pan, lightly toast the chopped nuts until fragrant. Set aside.

- In a large mixing bowl, combine the cooked quinoa, toasted nuts, desiccated coconut, and cardamom powder.

- Warm the ghee in a small pan and add honey or maple syrup. Stir until well combined.

- Pour the sweetened mixture over the quinoa and nut mix. Mix thoroughly to ensure an even distribution of sweetness.

- Take a small portion of the mixture and shape it into a round laddoo. Repeat until all the mixture is used.

- Optionally, garnish each laddoo with a saffron strand and a sprinkle of chopped pistachios.

- Allow the laddoos to set at room temperature for a few hours. Once set, store them in an airtight container.

Baked Multigrain Chips

Ingredients

1 cup whole wheat flour
1/2 cup quinoa flour
1/4 cup oats, finely ground
2 tablespoons flaxseed meal
2 tablespoons sesame seeds
2 tablespoons sunflower seeds
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt to taste
1/4 cup olive oil
1/2 cup water (as needed)

Method

- Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.

- In a large mixing bowl, combine whole wheat flour, quinoa flour, ground oats, flaxseed meal, sesame seeds, sunflower seeds, paprika, garlic powder, onion powder, and salt.

- Add olive oil to the dry ingredients and mix well. Gradually add water and knead the mixture into a smooth, firm dough. Adjust the water quantity as needed.

- Roll out the dough on a floured surface to your desired thickness. Thinner dough will result in crispier chips.

- Use a knife or a cookie cutter to cut the rolled-out dough into chip-sized pieces.

- Carefully transfer the cut pieces to the prepared baking sheet, ensuring they are spaced apart.

- Bake in the preheated oven for 15-20 minutes or until the chips turn golden brown and crispy. Keep an eye on them to prevent burning.

- Allow the chips to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, store in an airtight container.

# Grilled Vegetable Kebabs

Ingredients

1 zucchini, sliced into rounds
1 yellow bell pepper, cut into chunks
1 red bell pepper, cut into chunks
1 red onion, cut into wedges
1 cup cherry tomatoes
1 cup button mushrooms, cleaned
1/4 cup olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon paprika
Salt and pepper to taste
Wooden skewers, soaked in water for at least 30 minutes

Method

- In a bowl, whisk together olive oil, minced garlic, dried oregano, paprika, salt, and pepper to create the marinade.

- Place the sliced zucchini, bell peppers, red onion, cherry tomatoes, and mushrooms in a large bowl. Pour the marinade over the vegetables and toss until they are evenly coated. Allow the vegetables to marinate for at least 30 minutes.

- Preheat your grill to medium-high heat.

- Thread the marinated vegetables onto the soaked wooden skewers, alternating the varieties for a colorful presentation.

- Place the vegetable kebabs on the preheated grill and cook for 8-10 minutes, turning occasionally, or until the vegetables are tender and have a nice grill marks.

- Remove the kebabs from the grill and transfer them to a serving platter. Serve hot with a side of mint yogurt sauce or your favorite dip.

# Fruitful Yoghurt Parfait

Ingredients

2 cups Greek yogurt (or your favorite yogurt)
1 cup mixed berries (strawberries, blueberries, raspberries)
1 mango, diced
1 banana, sliced
1/2 cup granola (choose your favorite flavor)
2 tablespoons honey or maple syrup
A handful of mint leaves for garnish (optional)

Method

- In a bowl, whisk the Greek yogurt until smooth. If using sweetened yogurt, you can adjust the amount of honey or maple syrup accordingly.

- Start by spooning a layer of yogurt into the bottom of your serving glasses or bowls.

- Add a layer of mixed berries on top of the yogurt.

- Spoon another layer of yogurt over the berries.

- Add a layer of diced mango and sliced banana on top of the second yogurt layer.

- Sprinkle a layer of granola over the fruit.

- Repeat the process, layering yogurt, berries, yogurt, mango, banana, and granola until you reach the top of the serving glass or bowl.

- Drizzle honey or maple syrup over the top for added sweetness.

- Garnish with fresh mint leaves for a burst of freshness and color.

- Refrigerate the parfaits for at least 30 minutes before serving to allow the flavors to meld.

# Dal Shorba

Ingredients

1 cup yellow lentils (moong dal), washed and soaked
1 large onion, finely chopped
2 tomatoes, chopped
1-inch piece of ginger, grated
3 cloves of garlic, minced
1 green chili, finely chopped (adjust according to spice preference)
1 teaspoon cumin seeds
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/2 teaspoon garam masala
1/4 cup chopped coriander leaves (for garnish)
2 tablespoons ghee (clarified butter) or oil
Salt to taste
Lemon wedges for serving

Method

- Wash the yellow lentils thoroughly and soak them in water for about 30 minutes.

- In a pressure cooker, combine the soaked lentils, chopped tomatoes, grated ginger, minced garlic, and enough water. Cook until the lentils are soft and mashed.

- Use a hand blender or transfer the cooked lentils to a blender to achieve a smooth consistency. Set aside.

- In a separate pot, heat ghee or oil. Add cumin seeds and let them splutter.

- Add chopped onions and sauté until golden brown.

- Stir in coriander powder, turmeric powder, red chili powder, and garam masala. Sauté for a minute to release the aromas.

- Add the blended lentil mixture to the pot. Mix well and bring the soup to a simmer. Adjust the consistency with water if needed.

- Season the shorba with salt and let it simmer for 10-15 minutes, allowing the flavors to meld.

- Garnish the Dal Shorba with chopped coriander leaves.

- Ladle the hot Dal Shorba into bowls. Squeeze a bit of lemon juice on top for a zesty kick.

# Palak and Paneer Tikki

Ingredients

2 cups spinach (palak), finely chopped
1 cup paneer (cottage cheese), grated
1 cup boiled and mashed potatoes
1 small onion, finely chopped
1 green chili, finely chopped (adjust to taste)
1 teaspoon ginger-garlic paste
1/2 teaspoon cumin powder
1/2 teaspoon garam masala
1/2 teaspoon chaat masala
Salt to taste
2 tablespoons besan (gram flour)
Oil for shallow frying

Method

- Blanch the chopped spinach in hot water for 2-3 minutes. Drain and set aside.

- In a large mixing bowl, combine the blanched spinach, grated paneer, mashed potatoes, chopped onion, green chili, ginger-garlic paste, cumin powder, garam masala, chaat masala, and salt. Mix well.

- Gradually add besan (gram flour) to the mixture to bind the ingredients together. Adjust the quantity as needed.

- Divide the mixture into equal portions and shape them into round or oval tikkis.

- Heat oil in a non-stick pan over medium heat. Shallow fry the tikkis until they are golden brown on both sides.

- Place the fried tikkis on a plate lined with paper towels to drain any excess oil.

- Serve the Palak and Paneer Tikkis hot with mint chutney or your favorite dip.

# Brown Rice Kheer

Ingredients

1/2 cup brown rice
1 liter full-fat milk
1/2 cup jaggery or sweetener of choice
1/2 cup mixed nuts (almonds, cashews, and pistachios), chopped
1/4 cup raisins
1/2 teaspoon cardamom powder
A pinch of saffron strands (optional)
1 tablespoon ghee (clarified butter)
Edible rose petals for garnish (optional)

Method

- Rinse the brown rice thoroughly and soak it in water for 2-3 hours.

- In a saucepan, combine the soaked brown rice with a cup of water. Cook until the rice is tender and most of the water is absorbed. Set aside.

- In a separate heavy-bottomed pan, bring the milk to a boil.

- Once the milk is boiling, add the cooked brown rice to the pan. Stir well and simmer on low heat.

- Add jaggery or your sweetener of choice to the simmering mixture. Stir continuously until the jaggery dissolves completely.

- Add cardamom powder and saffron strands (if using) to the kheer, infusing it with aromatic flavors.

- In a small pan, heat ghee. Add chopped nuts and raisins. Roast until the nuts are golden brown and the raisins are plump.

- Add the roasted nuts and raisins to the simmering kheer. Reserve a few for garnish.

- Continue simmering the kheer on low heat until it reaches your desired consistency. Stir occasionally to prevent the rice from sticking to the bottom.

- Once the kheer has thickened, remove it from heat. Garnish with reserved nuts and edible rose petals if desired.

- You can serve Brown Rice Kheer warm or chilled, depending on your preference.