Deepawali is called the festival of lights symbolizing the victory of light over darkness, good over evil, and knowledge over ignorance. Therefore, traditionally the festival is celebrated by lighting up diyas to spread light in the darkness. The celebrations last for four-five days and the goddess Laxmi is worshipped praying for everyone's prosperity.

This year, the festival of lights would be celebrated on November 4. Diwali is a five-day festival that starts from Dhanteras (November 2) and ends on Bhai Dhuj (November 6). 

The festival of Diwali is concluded with a delicious dinner and if you are planning to throw a Diwali dinner we have handpicked some Diwali special recipes, which are easy and quick to make. 

Let’s have a look at these “five” mouth-watering ideas: 



Rice Crispies: 

  • Take 2 cups steamed rice, ½ cup gram flour, 2 green chillies (chopped), 1 onion (finely chopped), 2 tsps coriander powder, 1 tsp cumin powder, ½ tsp red chilli powder, ½ tsp fennel, ½ tsp ajwain, ½ cup chopped fresh coriander leaves, Salt to taste, and a pinch of asafoetida. 
  • Mix all the ingredients in a bowl and make a thick paste, with the help of water. 
  • Heat oil in a deep pan, carefully drop the mixture in hot oil, fry till colour changes to brown. 
  • Serve hot with ketchup and green chutney. 

Dal Badde: 

  • Whisk the yoghurt to get an even consistency.
  • Put badas in yoghurt one hour before serving.
  • Sprinkle salt, red chilli powder and roasted cumin powder.
  • Add sonth just before serving. 



Dhabey wali Dal: 

  • Wash and soak urad dal, chana dal and rajma in three cups of water for six hours.
  • Drain the soaked dals, add six cups of water, salt and turmeric powder and pressure cook for 4-5 whistles or until the dals are completely cooked.
  • Meanwhile, heat ghee in a pan, add garlic, stir-fry for a minute till it starts to brown. Add the chopped onions, green chillies and sauté for 5 minutes or until the onions start to turn translucent.
  • Add red chili powder, coriander powder, and cumin powder. Mix well. Add the tomatoes and cook on medium-high heat for 5 minutes, stirring in between. Add in the cooked dals along with their water and mix well.
  • Add salt, coriander leaves (keep half for garnish) and cook dal for about 10 minutes on low heat, stirring occasionally. Mix in juice of 1 lime.
  • Garnish with fresh coriander and serve hot.

Raseele Allo: 

  • Heat Oil in a heavy bottom vessel over medium heat.
  • Add the cumin seed and sauté, followed by the chopped onions and tomatoes. Cook until the onions become translucent and the tomatoes become soft.
  • Add the coriander powder, cumin powder and turmeric powder and fry well. Cook till the spices are well fried. 
  • Add the boiled potatoes and cook for 15-20 min until the potatoes have cooked completely.
  • Garnish the hot Raseele Aloo with potato salli and freshly chopped coriander and serve.

Accompaniments – PLAIN PRANTHAS and PLAIN JEERA RICE and Basmati Rice and Puri

Dessert – ATTA LADOO


  • Take ⅓ cup sugar in a dry grinder or a small blender. Grind to a fine powder and keep aside.
  • Take 1 cup whole wheat flour/atta in a kadai or a thick-bottomed broad pan.
  • Keep the pan on a low flame or sim and begin to roast the whole wheat flour.
  • You have to stir continuously while roasting the flour so that there is even roasting and browning.
  • Roast till the color changes and you get a nutty aroma from the whole wheat flour. About 7 to 10 minutes on a low flame. Timing will vary with the material, size and thickness of the pan. 
  • Then add ⅓ cup ghee in the flour. Mix well. 
  • Keep on stirring and roasting this mixture for 3 to 5 minutes more. Again here the timing will vary with the material, size and thickness of the pan. 
  • Turn off the flame and add crushed sugar. Mix well with a spoon or spatula. The sugar has to be mixed very well with the atta+ghee mixture. 
  • Make medium-sized ladoos from this whole mixture. In case, you are not able to form ladoos, then add a few teaspoons more of the ghee. Mix well and then continue to shape the atta ladoos.

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