Looking for Healthy and Mouth-Watering Recipes This Diwali? Here are 10 Easy Healthy Diwali Recipes That Will Help You to Impress Your Family and Friends (2020)

Ingredients:-

• A cup of soya granules
• 1 chopped green chilli
• a tsp of ginger paste
• 1 tsp garlic paste
• 1 cup green peas
• 2 cups of chopped spinach
• 1 tsp amchoor powder
• 2 tbsp besan
• 1 ½ tsp salt and 3 tbsp oil (apportioned).

Method

• Soak the soya granules in hot water and set them aside.
• Now, heat some oil in a pan and add the green chilli and the ginger-garlic pastes and sauté them till they turn fragrant, next add the peas and salt, cover and cook for about 8-10 minutes or till the peas are cooked.
• Add spinach and amchoor and sauté for a couple of minutes or till the spinach wilts. Set it aside to cool.
• Now, in another pan, dry roast the besan till you get a nutty aroma and the flour turns light brown.
• Strain the granules, draining the water completely and add them to a grinder with the green pea and spinach mixes.
• Blend a few times till the mixture is coarse and then transfer it to a bowl.
• Mix it with the besan and form the flat circles/tikkis and set aside.
• Now, heat the remaining oil in a non-stick pan and add 4-5 pieces of the circles without crowding the pan and cook them on each side for about 5-8 minutes till they turn golden brown, continue till all the kebabs are done and then serve hot with mint or coriander chutney.

Ingredients (For the Marinade):

• ½ tsp lemon juice
• ½ tsp chilli powder
• ½ tsp roasted ground jeera
• ¾ cup fresh dahi
• ½ tsp ginger paste
• ½ tsp green chilli paste
• 1 tsp kalimirch powder
• few strands of Kesar
• ½ tsp ajwain
• 1 tsp saunf powder
• ¾ tsp Haldi
• 1/3 cup besan
• 1 tsp oil and salt to taste.

For the Tikka:

• 12 paneer cubes cut in 50mm
• 1 tbsp oil for cooking
• 1 tsp chat masala
• 1 tbsp finely chopped dhania.

Method

• Combine the Kesar strands and milk in a small bowl and mix them well.
• Now, add the paneer cubes, and the marinade to a deep bowl with the saffron milk mix, tossing gently and keep it aside for ½ hour.
• Now thread 3 pieces of the cubes on a satay stick and follow it through with the other pieces as well.
• Heat a non-stick Tawa, greasing it slightly with ½ tbsp.
• Oil and play 2 satays on it, cooking them till the paneer cubes turn light brown from all sides.
• Next, sprinkle chat masala over them evenly, repeat this process with the rest of the paneer skewers and serve your tikka with mint chutney immediately.

Ingredients:-

• 1 cup plain and full-fat dahi/Greek yoghurt
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp salt
• 1 tsp thyme (dried)
• 1 tsp olive oil and 1 tsp lime juice.

Method:

• Take the yoghurt and whisk it well, now add the garlic and onion powders and thyme to it.
• Add salt to taste with a pinch of pepper, with olive oil and lime juice.
• Whisk all the ingredients together to a creamy texture and serve with your choice of appetizers.
• You can replace the garlic powder with a freshly minced garlic clove mixed with the thyme and even add, parsley/dried dill and chives to make the dip more flavorful.
• If you’d like to avoid lime juice, then replace it with apple cider vinegar.

Ingredients:-

• 1 cup sooji
• 1 cup mango puree
• ¼ cup olive oil
• ½ cup sugar
• 1 tsp baking powder
• ½ tsp elaichi powder
• ¼ cup cashews and pistachios (chopped).

Method

• Begin by preparing the puree by cutting the mangoes and extracting the pulp, blend well to a smooth consistency.
• Chop the nuts and keep them aside.
• Now, mix the dry ingredients with the wet ingredients to a smooth mix without lumps and keep the batter aside for about 20 minutes.
• Preheat the oven at 180C and grease the baking pan.
• Pour the batter into the tray and garnish it with some chopped nuts on the top, baking it for ½ hour to 40 minutes.
• After 25 minutes, check the cake and insert a toothpick, if it comes out clean then remove the tray immediately. Let it cool down completely, cut and serve.

Ingredients:-

• 1.5 cups of almonds
• peanuts and pista
• ¼ cup maple syrup
• ¼ tsp salt (optional).

Method

• Begin by pre-heating the oven to 325F.
• In a deep bowl, mix the nuts and maple syrup, then line an 8” baking tray with parchment paper and pour the mix into it.
• Pack the mix tightly to avoid the bars getting deconstructed.
• Bake the mix for ½ hour (+/- 5 minutes according to your oven’s temperature).
• Allow the mix to cool down completely and then cut into the desired shape for smaller portions.
• The chikki nut bars are ready and can be gifted or stored in an airtight container for 1-3 weeks and refrigerated for a month.

Ingredients:-

• ½ cup raw almonds
• 1 cup dried apricots
• 2 tbsp unsweetened shredded coconut
• 1 tbsp chia seeds
• ¼ tsp vanilla essence and ½ tsp ground cinnamon.

Method:

• Put the almonds in a food processor and pulse till they come out chopped roughly.
• Add the apricots, coconut, chia seeds, vanilla essence and cinnamon to them until the whole mix is chopped well.
• Now using 1 tsp (heaped) at a time, form the mix into balls, refrigerate them all once done for about an hour and your apricot energy balls are ready to be savoured in an airtight container.

Ingredients:-

• a cup of white & black sesame seeds
• ¾ cup of grated coconut or powdered unsalted palm sugar
• ¼ cup of dried coconut and 1 tsp of butter/ghee.

Method:

• Grind the sesame seeds coarsely and then add the jiggery, coconut and til to a non-stick pan and cook on low flame.
• Add the ghee and mix well with the ingredients in the pan, cooking it all on low heat, stirring gently to avoid burning it or letting the jaggery getting stickier.
• After 12-15 minutes, when you have a thick mass leaving the sides of the pan which becomes difficult to stir further, remove it from the heat and let it cool down to room temperature.
• Then, grease your palms with some ghee/butter and roll the mix into small ladoos.
• The coconut til ladoos can be stored for 2 days at room temperature or refrigerated for 4 days.

Ingredients:-

• 2 cups of white poha (thin)
• 1/3 cup peanuts
• 1/3 cup roasted chana dal
• 1/3 cup cashews
• ¼ cup chopped dry coconut slices
• 2 tbsp golden raisins
• 1/3 cup oil for deep frying.

For tempering:

• 14 curry leaves
• 2 sliced/chopped green chillies
• ¼ tsp Haldi
• a pinch of hing
• 2 tsps powdered sugar
• salt to taste ½ tbsp
• sunflower or peanut oil.

Method

• Measure all the ingredients and keep them aside in a bowl. Now, heat a Kadai and then lower the heat.
• Add the poha and roast it evenly without stirring with a ladle too much as it can break the poha, you can just shake the pan gently.
• After cooking for 3-4 minutes, the poha flakes will change the texture and become crispy. Don’t brown the poha and remove it to a plate and set it aside.
• Next, heat some oil for deep frying, add the peanuts and fry them till they turn crisp. Remove them with a slotted spoon and set aside.
• Now, add the dried coconut slices and fry till they turn light golden and crispy, remove like before and set aside.
• Continue the step and fry the roasted chana dal and cashews similarly. In the end, fry the raisins till they swell and plump up in size.
• Now, heat ½ tbsp oil in the pan, lower the heat and add curry leaves, green chillies and hing, stir and sauté.
• Then, add haldi and salt to taste, stir and then add the powdered sugar, keep stirring till the sugar starts caramelizing.
• Add the roasted poha with the fried ingredients, shake the pan gently to mix it all well and then continue the sauté for 4-5 minutes gently.
• Turn off the heat and let the poha still for a couple of minutes and then remove the pan contents into a bowl, set it aside to cool to room temperature, store it in an airtight container and then serve it as a tea-time snack.

Ingredients:-

• 240gms of rice flour
• ½ cup Dalia (powdered in a blender)
• 1/8 tsp baking soda
• 1 tsp red chilli powder
• 1 ¼ tsp salt
• ¼ tsp hing
• ¼ cup til
• 2 tbsp oil
• ¾ cup water.

Method:

• In a large bowl, add the flours and spices and mix well with a spoon or with your hands, then stir in the til seeds and mix again.
• Now pour some hot oil into the flour mix and blend well. Pour water and make it into a smooth dough without over mixing it.
• Line a baking tray next with parchment paper, put the dough into a chakli press and make swirls.
• Bake them in a preheated oven at 160 degrees C for 25-30 minutes or till they turn golden brown.
• Check them in the interim, after 15 minutes to avoid over-browning them.
• Once done, let them cool down and then store in an air-tight container to be served at tea-time.

Ingredients:-

• 1 cup all-purpose flour/ 125gm maida
• ¼ cup besan
• ½ tsp baking soda
• 1 tsp baking powder
• 2 tbsp sooji
• 2-3 pinches of grated nutmeg
• ½ tsp elaichi powder
• ½ cup un-melted ghee
• ½ cup sugar, ½ tbsp Dahi
• 1-2 tbsp milk and few almonds.

Method:

• Powder the sugar finely in a grinder and then cream the ghee & powdered sugar in the blender, making it into a smooth, light and creamy mix.
• Sift the dry ingredients, set them aside and then add dahi to the creamy ghee & sugar mix, blending it together.
• Now, add the sifted dry ingredients to the mix with sooji, elaichi powder and the nutmeg powder as well, mixing it all gently and not kneading it.
• Gather it all into a smooth dough and pinch medium-sized balls from the dough, rolling them evenly in your palms and slightly flattening them.
• Now, press the almonds onto these dough balls at the top lightly.
• You can also some criss-cross designs on the nankhatai with a toothpick or a fork.
• Place the Nankhatai in a baking tray next, keeping space between each piece as they expand during baking.
• Now bake the contents in a pre-heated oven at 180C for 20-25 minutes, remove and place them on wire racks till they cool down.
• In the end, store them in an airtight container.