Delightful Diwali

Romy Gill serves up some traditional favourites to mark Diwali, the Hindu festival of lights

First published in edition 196 of The Northumbrian, Oct/Nov 2023

Hot and spicy chicken with roast sweet potato

Ingredients
1.5kg whole chicken
For the marinade:
2 tsp tandoori masala
1 tsp chilli powder
3 tsp Greek yoghurt
3 large cloves garlic, grated
4 tsp honey
3 or 4 fresh thyme stems
juice of ½ lemon
5 tsp olive oil
1 tsp Maldon salt
For the sweet potatoes:
4 tsp olive oil
6 medium-sized sweet potatoes, sliced in half lengthwise
1 tsp Maldon salt
1 tsp black pepper
1 tsp chilli flakes
1 tsp garlic granules

Method
Place the chicken marinade ingredients in a bowl, whisk to combine and brush over the chicken. Refrigerate for at least 2 hours.
When you're ready to cook the marinated chicken, remove it from the fridge and set it aside at room temperature for 30 mins. Preheat the oven to 180C/Gas 4. Place the chicken on a baking tray and cover with foil, sealing it around the edges of the tray. Place in the oven and cook for 1 hour 30 mins or until the juices run clear when a knife is inserted into the flesh. Leave to rest for 10 mins before eating.
Meanwhile, place 4 tsp olive oil in a baking tray, add the sweet potatoes, sprinkle over the salt, pepper, chilli flakes and garlic granules and roast at 180C/Gas 4 for 40 mins or until tender.
Serve the chicken with the potatoes and a green salad..

Moong bean dahl

Ingredients
250g moong beans
1 tsp Maldon salt
1 tsp turmeric
1 litre water
For the tadka:
4 tsp ghee
6 spring onions, chopped
15g fresh ginger, grated
2-3 green chillies (bird’s eye or similar), chopped
1 large tomato, chopped
10g fresh coriander, chopped
1 tsp garam masala
4 tsp natural yogurt
20ml water

Method
Soak the beans for couple of hours or overnight. Wash, drain and place in a heavy-bottomed saucepan with the salt, turmeric and water. Cook over a medium heat, stirring occasionally, for 40 mins or until tender, drain and set aside to keep warm.
For the tadka, melt the ghee in a frying pan over a low heat, add the spring onions and cook for 1 min. Add the ginger and chillies and cook for 3 mins. Add the tomatoes and coriander and cook for another 4 mins. Lower the heat, add the yogurt and garam masala and mix.
Add the tadka and 20ml water to the moong beans, mix and cook over a low heat, stirring for about 5 mins. Rest for 5 mins before serving.

Stuffed courgettes with lamb mince

Ingredients
4 courgettes, cut in half lengthwise
300g lamb mince
3 large cloves garlic, grated
1 banana shallot, finely diced
1 tsp paprika
1 tsp ground black pepper
1 tsp turmeric
2 tsp ground coriander
1 tsp salt
2 tsp tomato purée
1 small handful fresh mint, chopped
1 large handful of panko breadcrumbs
6 tsp olive oil

Method
Cut the courgettes in half and scoop out the flesh. Place the flesh in a mixing bowl, add the mince, garlic, diced shallot, paprika, black pepper, turmeric, coriander, 1 tsp salt, tomato purée and mint leaves and mix thoroughly.
Heat 3 tsp oil in a pan, add the mixture and cook over a high heat for 6-7 mins. Set aside. Preheat the oven to 180C/Gas 4. Fill the courgettes with the mixture, sprinkle over the rest of the salt, the panko breadcrumbs and the rest of the oil. Cook for 10 mins or until golden brown.