This Diwali, Home Parties Get Fun With Genda Phool Cocktail, Kesar Lassi & More

Add a festive touch to your home parties with these easy to put together recipes from eateries.

From Mirchi Vada Chaat to Genda Phool cocktail, these delicious recipes are simple to make and will surely impress your guests.

Here's your Diwali menu.

Maharaj Jodharam Choudhary, corporate chef - Khandani Rajdhani shares a recipe for a spicy chaat that will make you look like a top chef

Ingredients:
Bhavnagri chillies slit and seeded: 6
Oil for Friing
Stuffing masala
Potatoes boiled, peeled and mashed: 1 cup
Red chilli powder: 3/4 teaspo to sprinkle
Coriander powder: 1/2 teaspoon
Roasted cumin powder: 1/2 teaspoon
Garam masala powder: 1/2 teaspoon
Salt to taste
Butter
Gram flour: 1 cup
Turmeric powder: 1/4 teaspoon
Fruit salt: 1/4 teaspoon
Ajwain: ¼ tea Spoon
Chaat masala: 1/4 teaspoon

Method:
- Heat oil in Kadai and add : ½ teaspoon chilli powder, ½ spoon coriander powder, ½ tea spoon cumin powder and ¼ tea spoon garam masala
- Mix well mashed potatoes, stir a little
- Add salt, mix again and set aside to cool
- Fill the bhavnagri chillies with this mixture. Set aside
- Mix together, gram flour, turmeric powder, salt, Fruit Salt (soda) and remaining red chilli powder in a bowl
- Add sufficient water and whisk to make a smooth batter of pouring consistency
- Heat sufficient oil in a kadai. Dip the stuffed chillies in the gram flour mixture and deep-fry in hot oil till golden brown. Drain on absorbent paper
- Sprinkle chaat masala, sweet chutney,and coriander chutney ,curd an red chilli powder on top and serve warm

Chef Himanshu Taneja, Culinary Director, South Asia, Marriott International shares a dessert that’s dressed to impress.

Ingredients:

For Mawa:
Milk 3.5 % fat (reduced to 628gm Mawa): 3 litres
Water: 1625 ml
Ghee: 125g
Grain sugar: 125g

For Final Mixing:
Grain sugar: 100g
Cardamom powder: 10g

For Garnish:
Dehydrated Rose Petals: 400g
Cold Glaze: 200g
Gold Leaf: 3 sheets

Method:
- Boil the milk in a kadai
- Reduce the flame, continue cooking and scraping at bottom of the kadai to avoid the milk to burn
- Continue cooking milk untill reduced to 1/4th of the total quantity of the milk or till it get the thick mass
- Once mawa is ready add sugar and water. Continue cooking
- During this process water will start evaporating and the milk solids will start turning brown
- Continue cooking, till it reaches a thick batter like consistency
- Add ghee in 3 part and simultaneously continue stirring the mixer
- Add more ghee after the first one has been completely absorbed by the mixer
= Continue with the same process till the time ghee in the recipe is fully absorbed in the recipe
- Rest for a 24hrs. at room temperature for the mixture to set. Add the second part of sugar and cardamom. Just combine with hands
- For making dehydrated rose petals, place red rose leaves on a non-stick mat and dry at 75°C for 4hrs. Store in airtight container
- Next day add little melted ghee in case the mixture is too dry to bind
- Portion the dough to 20gm each. Shape to a round ball
- Roll the Laddu on cold glaze, next roll over dehydrated rose petals. Finish with golden leaves
- Store at room temperature

Mixologist Cedrik Rodrigues shares a cocktail recipe that is sure to impress guests

Ingredients:
Marigold flower: 4 pieces
Lime juice: 15ml
Sugar syrup: 15ml
Gin: 60ml

Method:
- Muddle Marigold in a shaker vigorously, add all ingredients and shake well
- Double strain in Hurricane glass with ice
- Garnish with Marigold flower

Maharaj Ganga Singh from Rasotsav shares a simple recipe that’s perfect for a chilled out party at home

Ingredients:
Saffron: 1g
Chopped Pistas: 2 -3
Chopped Badams: 2-3
Chopped Kajus: 3-4
Fresh Curd (Dahi), made from full fat milk: 1 ½ cups
Cardamom powder: 5g
Sugar: 8 tsp
Ice cubes: 4 to 5

Method:
- Blend in a mixer, curd, sugar, cardamom powder for 2-3 minutes with ice cubes in blender
- Add the saffron strands and mix well
- Garnish with chopped nuts and serve in a tall glass