Celebrating Diwali

(Family Features) Diwali, the Festival of Lights, is a celebration of togetherness, prosperity and the rich, authentic flavors of Indian cuisine. It’s a time when families and friends gather, sharing meals that bring warmth and joy to the holiday. The vibrant colors, spices and aromas of these dishes are more than just food – they represent the heart of tradition.

With Royal Chef’s Secret Basmati Rice, you can recreate these timeless flavors right at home. A perfect dish for the occasion is Jodhpuri Kabuli, a Rajasthani favorite that layers fragrant basmati rice with vegetables in a tangy yogurt gravy, saffron milk and spices. It’s a celebration of flavors, perfect for bringing loved ones together during this festive season.

To explore more recipes that honor the many flavors of Diwali and beyond, visit AuthenticRoyal.com.

Jodhpuri Kabuli

Prep time: 30 minutes
Cook time: 30 minutes on stovetop
Servings: 8

Rice:

• 2 cups Royal Chef’s Secret Basmati Rice, soaked 20 minutes
• 6 cups water
• 2 bay leaves
• 1 cinnamon stick (1 inch)
• 2 green cardamoms
• 1 black cardamom
• 3 cloves
• 1 inch mace (javitri)
• 1 star anise
• 1 teaspoon salt

Vegetable Filling:

• 2 tablespoons ghee
• 1 tablespoon oil
• 1 bay leaf
• 1 teaspoon shah jeera (cumin seeds)
• 1 cup onions, finely chopped
• 1 1/2 inches ginger
• 6 cloves garlic
• 2 green chilies with water
• 8 almonds, soaked in water
• 2 medium tomatoes, pureed
• 2 teaspoons red chili powder
• 1/2 teaspoon turmeric powder
• 2 teaspoons coriander powder
• 1 1/2 teaspoons kasoori methi
• 1 1/2 cups yogurt, beaten
• 1 1/2 teaspoons sugar
• 1 1/2 teaspoons garam masala
• 1 1/2 teaspoons salt
• 1/2 cup paneer, cubed
• 1 cup mixed vegetables (carrots and green beans), chopped and boiled al dente
• 1/2 cup cauliflower, boiled and air-fried or fried
• 8 small potatoes, parboiled, cut in circles and fried
• 1/4 cup milk, plus additional, if necessary

Saffron Milk:

• 1/4 cup milk, warm
• 1 1/2 teaspoons ghee
• 10 strands saffron

Layering:

• 3 tablespoons beetroot, boiled and grated
• 4 slices bread, cubed, baked or fried
• 10 mint leaves, torn
• 2 tablespoons cilantro, finely chopped
• 1 1/2 cups pomegranate seeds
• 1/4 cup cherry tomatoes, halved

Garnish:

• mixed nuts, finely chopped
• edible gold foil
• ghee

1. To make rice: Boil soaked rice in water with bay leaves, cinnamon sticks, cardamoms, cloves, mace and star anise in spice bag. Add salt. Cook until rice is done. Drain water and remove spice bag.
2. To make vegetable filling: In pan over medium heat, add ghee, oil, bay leaves and shah jeera. Once cumin starts crackling, add onions and cook until translucent.
3. Grind ginger, garlic and green chilies to make paste. Grind soaked almonds to make separate paste. Lower flame and add ginger, green chili and garlic paste. After 1 minute, add almond paste, tomato puree, red chili powder, turmeric powder, coriander powder and kasoori methi; cook 5-7 minutes until oil separates. If spices are too dry, add 2 tablespoons water.
4. Add yogurt and cook 5-7 minutes while stirring continuously until boiling. Cover and cook 7-8 minutes until oil separates.
5. Add sugar, garam masala, salt, paneer, mixed vegetables, fried cauliflower, fried potatoes and milk. Mix well and cook 4-5 minutes until melded together. Turn off heat.
6. To make saffron milk: Mix warm milk with ghee and saffron. Set aside.
7. To assemble: Divide rice into four parts. For each part, mix in boiled and grated beetroot gently for pink rice.
8. First layer: In glass bowl or serving dish, add layer of white rice. Sprinkle with 2-3 teaspoons saffron milk.
9. Second layer: Spread half the vegetables on top, pressing gently to settle. Place layer of fried bread then sprinkle with half of mint, cilantro, pomegranate and tomatoes. Sprinkle with 2-3 teaspoons saffron milk.
10. Third layer: Add pink beetroot rice. Press all sides gently to lay flat.
11. Fourth layer: Repeat second layer without saffron milk.
12. Fifth layer: Top with remaining plain rice and beetroot rice. Sprinkle with remaining saffron milk and garnish with remaining mint, cilantro, tomatoes and pomegranate seeds.
13. Cover serving dish with aluminum foil and press tightly. Place on heavy-bottomed pan and cook on stovetop 15-20 minutes over medium-low heat.
14. Garnish with mixed nuts, gold foil and ghee, and enjoy.

SOURCE:
Royal

At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.

Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience.

(Family Features) Potatoes are a perfect kitchen partner any time of year, but fall’s comfort food cravings make it spud season for busy (and hungry) families. These Mashed Potatoes with Mushroom Gravy are a must-add for autumn menus as they’re a breeze to make, require just a handful of pantry staples and pair well with fall favorites like meatloaf.

For more fall recipe ideas and potato inspiration, visit Culinary.net.

Mashed Potatoes with Mushroom Gravy

Recipe courtesy of “Cookin’ Savvy”
Servings: 6-8

• 3 pounds potatoes
• salt, to taste
• pepper, to taste

Mushroom Gravy:

• 1/2 stick butter
• 4 tablespoons flour
• 1 can (8 ounces) mushrooms, drained
• 1 1/2 cups chicken broth
• 1/2 cup heavy cream
• 1 tablespoon garlic powder
• salt, to taste
• pepper, to taste

1. Peel and cut potatoes. Boil 20 minutes until fork tender. Mash with hand mixer. Add salt and pepper, to taste.
2. To make mushroom gravy: In saucepan over medium heat, brown butter and flour. Once butter is paste-like, add mushrooms. Whisk in chicken broth and heavy cream. Add garlic powder and season with salt and pepper, to taste, while whisking.
3. Remove from heat when mixture starts boiling. It should be thick.
4. Serve potatoes topped with mushroom gravy.

SOURCE:
Culinary.net

At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.

Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience.

(Family Features) Scaring up a good time this Halloween starts with spooky costumes, ghoulish decor and treats you can share with your favorite ghosts and goblins. For an extra haunting twist, skip the store-bought candies and break out your cauldron for tempting homemade sweets.

You can celebrate the seed-to-snack simplicity of one of fall’s favorite snacks – popcorn – with crunchy desserts that pair perfectly with your favorite spooky traditions. Popcorn’s smell, taste and versatility help it enhance Halloween as a budget-friendly solution for ghostly gatherings.

Embrace the taste of autumn – pumpkin spice – with a snack that allows you to indulge throughout the season. These White Chocolate and Pumpkin Pie Spice Popcorn Bites offer warm flavor without the scare. Simply pour melted pumpkin pie spice-seasoned chocolate over popped popcorn, toss with toffee bits and sea salt then break into bite-sized chunks for a seasonal sweet that’s perfect for celebrating National Popcorn Poppin’ Month.

Visit Popcorn.org to find more Halloween-inspired snacks.

Go for a Ghoulish Snack Bar

Encourage a little devious creativity this Halloween with a popcorn bar (char-boo-terie board) that features everyone’s favorites. Start with enough freshly popped popcorn to feed all your little zombies and vampires then add seasonal favorites like candy corn, chocolate candies, individually wrapped treats, dried fruit, nuts and beyond.

To pop popcorn on a stovetop, cover the bottom of a 3- to 4-quart pan with a thin layer of vegetable oil (don’t use butter, it will burn). Place 3 kernels of popcorn in the pan, cover with a loose lid that allows steam to escape and heat. When the kernels pop, pour in enough popcorn to cover the bottom of the pan, one kernel deep, then cover the pan and shake to evenly spread the oil. When the popping begins to slow to a few seconds apart, remove the pan from the stovetop. The heated oil will still pop the remaining kernels.

White Chocolate and Pumpkin Pie Spice Popcorn Bites

Servings: 12

• 12 cups unsalted, unbuttered popped popcorn
• 3 cups chopped white chocolate or white chocolate chips
• 1 tablespoon light olive oil
• 2 teaspoons pumpkin pie spice
• 1/2 cup toffee bits
• 1 teaspoon flaked sea salt, crushed

1. Line large, rimmed baking sheet with parchment paper or wax paper. Place popcorn in large mixing bowl.
2. In microwave-safe bowl, combine white chocolate, olive oil and pumpkin pie spice; microwave on medium 2-3 minutes, or until melted and smooth, stirring after each minute.
3. Pour melted white chocolate mixture over popcorn; add toffee bits and toss to combine. Transfer to prepared baking sheet, spreading to edges of pan; sprinkle sea salt over top.
4. Let cool; refrigerate 1-2 hours, or until set. Break into chunks for serving.

Tip: Homemade pumpkin pie spice can be made by combining 3 parts ground cinnamon with 1 part ground nutmeg, 1 part allspice and 1 part ginger.

SOURCE:
Popcorn Board

At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.

Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience.

https://stmdailynews.com/category/food-and-beverage

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