Step-by-step recipe for sweet corn and cheese samosas for Diwali celebration

If children and adults are starting to refuse zucchini dishes, even though zucchini is healthy, you can prepare crispy zucchini kebabs from it. Although traditionally zucchini dishes and donuts are made, preparing these zucchini kebabs allows guests not to notice that they are made from zucchini because they turn out very tasty.

These kebabs are characterized by a soft and tender texture that melts in the mouth. A special feature of this recipe is the use of soy flakes and lentils together with zucchini, which not only enhances the flavor but also adds protein.

These kebabs are perfect as a snack for evening tea or during guests' visits. Below is a simple instruction on how to prepare lauki galuti kebab.

How to prepare lauki galuti kebab?

Preparing Ingredients

First, you need to peel the zucchini and cut it into small pieces. Then, place the zucchini, soaked lentils, and soy flakes in a multicooker. Add green pepper, garlic, cardamom, dried red pepper, cloves, black pepper, and salt to taste. Pour in one cup of water and close the pot lid. Cook over medium heat until three whistles are heard, then allow the pressure to release naturally.

Preparing the Paste

After the pressure drops, open the pot and remove the cardamom from the mixture. Let it cool down slightly. Then, transfer the entire cooked mixture to a blender and turn it into a thick and smooth paste, without adding extra water.

Adding Spices

Transfer the resulting paste to a large bowl. Add red pepper powder, roasted cumin, and finely chopped fresh cilantro to it. Mix all components thoroughly so that the spices are evenly distributed throughout the mass.

Shaping the Kebab

Apply a little ghee or oil to your hands. Take a small portion of the mixture, form a round patty, and then press it with your hands into a flat, tikki-like shape. This is how all the kebabs are prepared from the entire mass.

Frying to a Golden Color

Heat a non-stick pan or griddle and pour a little ghee or oil into it. Place the ready kebabs on the pan. Fry them over low or medium heat on both sides until golden and crispy. It is important to ensure that the kebab does not fall apart when flipping, so they should only be turned after they are well cooked.

Important tip: If the kebab mixture seems too wet, leave it uncovered for some time to reduce excess moisture. This will make it easier to shape the kebabs and subsequently fry them in the pan.

Hot, fluffy puris always stimulate the appetite, but often there is a problem that after cooling down slightly, they become hard and rubbery. If you want your homemade puris to remain soft, tender, and fluffy from morning till evening, you need to use a specific component when kneading the dough with water. This secret technique, passed down through generations, not only ensures the softness of the puris but also helps them absorb less oil.

The holiday season is currently ongoing; after Navratri and Dussehra, celebrations such as Sharad Purnima, followed by Karva Chauth and Diwali, are approaching.

The following ingredients are required for preparation: 2 cups of wheat flour, 2 tablespoons of semolina or 1 teaspoon of warm milk (this trick is used to achieve softness), 1/2 teaspoon of cumin or salt, 1 teaspoon of oil or ghee (for greasing the dough), and oil or ghee for frying.

In a large bowl, take the wheat flour. Add the semolina (or 1 teaspoon of warm milk with a little oil). Adding semolina or milk ensures that the puris will not become hard over time, while maintaining a crispy and soft texture inside. Then, gradually add warm water and knead the dough, which should be slightly denser than for regular bread. It is important that the puri dough is firm, as soft dough absorbs more fat.

Cover the kneaded dough with a damp cloth and let it rest for 15–20 minutes. After this, form small balls from the dough and roll them into thin, equally sized puris, trying not to use too much extra flour. Heat the oil well in a deep pan. If the oil is not hot enough, the puris will absorb too much fat. Drop the rolled puri into the hot oil and fry using a ladle, gently pressing it, until it becomes golden and fluffy on both sides.

The finished puris are very soft, fluffy, and delicious. They are recommended to be served hot with vegetable curry or any other favorite sauce.

Phyllo dough can be turned into crispy Suterfeni nests, which are then flavored with cardamom, rose water, saffron, and almonds to create a festive dessert for Diwali.

The following ingredients are needed for preparation: half a package of phyllo dough, 2 cups of sugar, 1 cup of water, 6 cardamom pods (crushed) or two teaspoons of ground cardamom, saffron, 2 teaspoons of rose water, one-third cup of sliced almonds (which can be toasted), and oil.

The cooking process begins by rolling the phyllo dough like a Swiss roll, ensuring it is tightly rolled. Then, using a sharp knife, begin cutting from one end, trying to make the pieces as thin as possible, about 2 mm. The cutting continues until completely finished.

The resulting strips are placed in a bowl and then opened by hand. Heat the oil over medium heat, divide it into four parts, and fry each side for just a couple of seconds. It is important that they do not darken but remain white. Frying is done in four batches to obtain four nests. A large slotted spoon is used for removal, and then the nests are placed on a paper towel to drain the oil for 15 minutes.

In another saucepan, mix the sugar, water, cardamom, rose water, and saffron. Boil the mixture for about six minutes until the sugar is completely dissolved. Pour the resulting syrup over each nest, sprinkle with almonds on top, and carefully lift each nest with both hands before serving.