It’s just a few weeks until many people across the UK will gather together to celebrate Diwali.
The Festival of Lights – which is also marked by Hindus, Jains, Sikhs and some Buddhists – is a five day celebration which symbolises the spiritual victory of light over darkness, good over evil and knowledge over ignorance.
Those that get together celebrate with fireworks, light displays, dancing and, of course, lots of delicious food.
And to help celebrate, Tesco have launched a Diwali range just in time for the festival, which this year, takes place from 22 to 26 October.
Inspired by traditional Indian sweets, known as Mithai, the range – which is available now – features a mix of sharing platters, cupcakes and sweet treats, with products starting at just 70p.
Highlights of the range include the Finest Spiced Almonds & Filled Medjool Date Sharing Platter (£9.00).
Specially designed to share at gatherings with family and friends it features succulent Medjool dates, hand filled with marzipan and chopped pistachios, and a selection of crunchy almonds infused with cinnamon & coconut, maple & chilli and honey & dried rose petals.
What’s in the Tesco Diwali range?
- Finest Spiced Almonds & Filled Medjool Date Sharing Platter (£9.00)
- Chai-Spiced Fudge (£2.50)
- Chocolate & Pistachio Fudge (£2.50)
- Coconut Ice with a hint of Cardamon (£2.50)
- Diwali Cupcakes available in two flavours: vanilla sponge with a hidden raspberry centre, and rich chocolate sponge with a vanilla frosting (£3.00)
- Diwali Milk Chocolate Lollies (£0.90)
- Diwali Milk Chocolate Coins (£0.70)
The range also boasts a trio of fudge, in three delicious flavours: chai-spiced, chocolate and pistachio and coconut with a hint of cardamon.
The Diwali cupcakes will be the perfect crowd pleasure for adults and kids alike, as will the Diwali chocolate coins and Diwali chocolate lollies.
Tesco have teamed also teamed up with Michelin starred chef, Rohit Ghai, who has created a Diwali menu suitable for all taste buds and budgets.
Rohit said: ‘Enjoying long lasting meals and sharing stories with family and friends is my favourite part of Diwali celebrations.
‘The menu I’ve created is designed to be adaptable to all tastes, whether you’re catering for meat-eaters or vegans, so everyone can savour and enjoy every mouthful, and have a truly special Diwali feast to remember.’
Scroll down for his delicious recipes that you can make at home, all of which serve four people.
Jaffna Lamb Curry
For the main dish:
- 1kg lamb (on the bone or boneless)
- 150g onion
- 20g ginger (julienned, sliced into thin strips)
- 75g tomato purée
- x1 cinnamon stick
- 4 pods green cardamom
- A few sprigs of curry leaves
- 2 tbsp ginger-garlic paste
- 1 ½ teaspoon ground fenugreek
- 1 tbsp coriander powder
- ½ tbsp cumin powder
- 1 sprig of lemongrass (needs bruising)
- 1 tbsp red chilli powder
- ¼ tsp turmeric powder
- 500ml thick coconut milk
- 100ml oil
- 2tbsp jaffna spice mix (below)
For the jaffna spice mix:
- 150g of coriander seeds
- 50g cumin seeds
- 25g fennel seeds
- 10g / 1 tbsp ground fenugreek
- 10g / 1 tbsp peppercorn
- 15 green cardamom pods
- x3 strips cinnamon (taken from a whole cinnamon stick)
- x5 cloves
- ½ teaspoon nutmeg
- 4-5 sprigs of curry leaves (this should amount to 30-40 individual curry leaves)
- 10-15 whole dry red chillies
- Heat the oil in a pan.
- Add half the quantity of curry leaves, fenugreek seeds, cardamom pods and the cinnamon stick and lightly stir.
- Add the chopped onions and cook for a further 20 min, stirring well until golden in colour.
- Add the ginger garlic paste and the julienned ginger, lemon grass and the rest of the curry leaves. Mix well and add the lamb. Cook on a high heat and once you see juices coming out of the meat, add the coriander, turmeric, cumin powder, salt and red chilli powder.
- Mix well, turn down the heat and add the tomato purée. Reduce heat again, to low. Cover and cook for 30 minutes.
- Add the coconut milk and cook for another 10 minutes.
- Once the lamb is cooked through, check the dish for seasoning and serve with plain rice.
- 50ml rapeseed oil
- 1kg tomatoes (roughly chopped)
- 2 tbsp kashmiri chilli powder
- 50g ginger (roughly chopped)
- 30g garlic (roughly chopped)
- x5 green cardamon pods
- x2-3 green chillies (roughly chopped)
- x3-4 bay leaves
- 1 tbsp cumin seeds
- 300g paneer
- 100g butter (unsalted)
- 40g ginger-garlic paste
- 1 tbsp fenugreek leaves (crushed)
- 2 tbsp honey (optional)
- 1 tsp garam masala
- 100ml cream
- 2 tbsp coriander (chopped)
- 1 tbsp ginger (julienned – sliced into thin strips)
- salt (to taste)
- Heat the oil in a deep pan and add the tomatoes, half the Kashmiri chilli powder, the roughly chopped ginger and garlic, green cardamoms, green chillies, bay leaves, cumin seeds, half a teaspoon of nutmeg and a pinch of salt.
- Add 450ml of water and cook until the tomatoes are fully broken down, then remove from the heat and set aside to cool. Once cool, blend in a blender, then put through a fine sieve to remove any leftover tomato skin and seeds, and give it a nice velvety texture.
- Cut the paneer into small cubes, roughly 1cm big, and set aside.
- Heat the butter in a pan, add the ginger/ garlic paste, and cook for around 5-6 minutes. Add the rest of the Kashmiri chilli powder and the blended tomatoes and cook on a low heat for about 30 minutes. Add the crushed fenugreek leaves and mix well. Check the seasoning, then dependent on how it’s tasting, you can add a touch more salt, or a small tablespoon of honey to sweeten it if it’s tasting a little tart, or some more garam masala if you feel it needs more spices. Then cook for a further minute, stirring frequently.
- Add the paneer pieces to the pan and cook for 5 minutes. Finally, add the fresh cream, mix well and turn off the heat.
- Garnish with the chopped coriander and julienned ginger and serve with roti or naan.
This dish could be made vegan-friendly too – just swap the cream for a plant based alternative and swap paneer for alternatives such as tofu, seasonal greens or root vegetables.
You can use the same sauce with chicken too to make butter chicken.
- x15 pistachio nuts
- x10 aglmonds
- 2 tbsp ghee
- 500g carrots (peeled, coarsely grated)
- 1 litre/4 cups whole milk
- A few strands of saffron
- 200g/1 cup condensed milk
- 1 tablespoon orange zest
- ½ teaspoon ground cardamom (you can create this by grinding the cardamom pods)
- Dry roast the nuts in a small pan over a low heat until lightly golden. Allow to cool, then chop roughly and set aside.
- Heat the 2 tablespoons of ghee in a large, heavy-bottomed pan and sauté the carrots until all the moisture has evaporated. Add the milk and saffron, bring to the boil, and cook on a medium heat, stirring often, until the milk has completely evaporated, roughly 15–20 minutes.
- Add the condensed milk and orange zest and stir well, then increase the heat and cook until the halwa has been reduced by roughly a third. When it is done, it will have thickened and become aromatic.
- Sprinkle over the ground cardamom. Stir and cook for 2–3 minutes, just until the khoya has blended in well. Garnish with the roasted nuts and serve warm.
Be sure to constantly stir the carrot halwa as it cooks through, do not leave it unattended on the stove as the milk can get scorched and burnt.
You can also use almond or coconut milk to make vegan halwa and avoid ghee, condensed milk and khoya (dried milk).
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