India is a land of festivals, absolutely no doubt in that. We celebrate different festivals throughout the year with great pomp and show. But one festival that I personally love is Diwali, this festival is above all on the list. And not just me everyone is so excited about it. The streets, homes, offices and every other place is so decorated with lights and all. The level of joy is on another level during the Diwali week. Everyone dresses up for this occasion and try to enjoy every moment of it. In India we love to eat food, we treat it like a religion. So, how can we celebrate Diwali without talking about food on this very special occasion. We wait so eagerly to get our hands on sweets and namkeens, but what if you can enjoy all this without being much curious about your fitness. Sounds good? So, here I will write about a few recipes that also the diet conscious can eat without a second thought. This recipes taste well and also don’t affect your fitness much.
1- Indo-Italian Chiwda

For Chiwda- 2 cups of flattened rice(Poha) little fried, Fox nuts(Makhana) ½ cup roasted, peanuts ¼ roasted, Potato chips spicy ½ cup, Bikaneri bhujiya 1 cup, Sweet neem(Azadirachta indica) leaves-15 , Italian Spice mixture- 4 small tbsp. Black salt and Pudina Powder- 1 small tbsp. each.
For Italian Spice mixture- Coriander leaves- ½ cup, Black pepper-12, Red Bell pepper, jeera(Cumin), Mix herbs- 2 small tbsp. each, Chaat masala- 1 small tbsp. Black salt and Ajwain- 1 small tbsp. each.
Recipe- To make Italian spice mixture, heat up a pan and add Coriander leaves, jeera, ajwain and Black pepper in it. Cook it on a low flame and wait for it to cool down. Add bell pepper, chaat masala, mix herbs, heeng and lemon juice, grind it properly. Add the chiwda and spice mixture to a bowl and mix it well. This is ready to serve.
2- Gulkand Petha Laddoo-

Ingredients- Petha ½ kg, mava(whole dry milk) 250gm, Coconut filings(nariyal ka buraa) 250gm, Gulkand- 2 or 3 big tbsp, Saunf(fennel seeds)- 2 large tbsp. Cashews- 10-12 finally chopped, Pistachios (Pista)- 10-12 finally chopped, Grinded sugar- according to taste.
Recipe- Heat up oil in a pan and add Mava to it, Fry it until light pink. Take it out and let it cool. Grate(kadukas) the petha in another bowl. Add fried mava, chopped pista, chopped cashew and coconut filings to this mixture. Add Gulkand and saunf in other bowl and mix it. Now you will have the dough ready, make a small ball of it and fill it with material that we have made. Close it properly after filling the material. You can also keep it in fridge for 6-7 days.
3-Beetroot chakri-

Ingredients- Wheat flour(Maida)- 1 ½ cup, Salt ½ small tbsp. Grinded black pepper ¼ small tbsp. ajwain ½ small tbsp. Boiled beetroot paste ¼ cup, Grinded sugar ¼ small tbsp. Jeera(cumin seeds) ¼ small tbsp. White sesame seeds(Til)- 1 small tbsp. Salt- According to taste. Ghee.
Recipe- Make a dough of wheat flour and divide it into two equal parts. Add ajwain, grinded black pepper, salt and one big tbsp. of ghee to one part. Add beetroot paste, salt , grinded sugar, white sesame seeds, jeera and one big tbsp. of ghee to other part. Now make long and thick strips of it of both parts. Now roll the strips on one another collectively. After this, cut this into slices. Now, heat up the oil in a pan and add these into that and fry until little crispy. Ready to serve.
4- Namkeen Nipattoo-

Ingredients- Rice flour- 1 cup, Peanuts-3 large tbsp. Roasted Chickpeas- 3 large tbsp. Coconut- 1 large tbsp. grate(kadukas), sesame seeds(Til), Red chili powder- ½ small tbsp. Salt- according to taste, Curry leaves( kadi patta)- 2, Oil- 1 large tbsp. Water-according to use, wheat flour- 1 large tbsp. Rava-1 large tbsp.
Recipe- Heat a pan and roast peanuts in it. If required, removed its outer skin. Once peanuts cool down mix it with Coconut and chickpeas and blend it thick in a mixer. Add Rice flour, sesame seeds, curry leaves, Red chili powder, salt in a bowl and mix it well. You can also add Rava and White flour to it. Heat up a pan and add 1 large tbsp. to it, now add the mixture to it and give it a stir. Now add ¼ water to it and convert it into a dough. Make it round circles of it, use fork to make some holes in it so it don’t effloresce(foolna). Heat the oil in a pan and fry it on a medium flame. Your Namkeen Nipattoo is ready to eat.




































