And just a ton of food, the formerFood & Winerestaurant editor tellsVoguefrom her home in Los Angeles.
Food on every countertop and the maximum number of people you’re able to fit into a house.
If you stood outside on the corner, you would hear laughter from our house.
Photo: Aubrie Pick
It was that raucous and fun.
During this time, homes are transformed into radiant sanctuaries, warm with the glow of diyas and candles.
At these parties, there will always be an auntie freshly frying things, she explains.
Photo: Aubrie Pick
When pakoras hot out of the oil, its unlike anything else.
The stuff we do here is like Diwali lite, Shah says.
If she cant be with family in Michigan for Diwali, sometimes shell host a potluck dinner with friends.
Photo: Aubrie Pick
Its like the fast-food version of Diwali.
Were adapting traditions to what works here.
Its one of the top 10 tastes in the entire world.
Photo: Aubrie Pick
Great for a crowd, too, because no one ever just makes like three gulab jamun.
Youre gonna fry a ton of them and soak them all together.
Shrimp moilee is also perfect for a Diwali gathering, she notes.
A moilee comes together really quickly.
Thanks to the coconut milk, its very luxurious, very silky and comforting.
Its great with rice, but you dont have to add rice.
you might swap out the proteins and use sweet potatoes, mushrooms, or any vegetable mix.
Paneer is also great.
The sauce itself is a gorgeous pastel yellow that should absolutely be a crayon color.
Heat the oil in a large skillet over high heat.
Add the turmeric, salt, black pepper, and lemon juice and stir until well combined.
Pour in the coconut milk and let it cook for 2 minutes.
Stir in the sugar.
Add the shrimp and simmer for 5 minutes or so, until the shrimp are cooked through.
Garnish with cilantro, if you like.
Extra credit:Try it with sweet potatoes or even tofu, too.
Resourceful Indian Americans have made gulab jamun for decades with a surprising ingredient: Bisquick.
Just see to it to fry the gulab jamun low and slow.
If the oil is too hot, the jamun will brown too fast and taste slightly burnt.
In a small bowl, microwave the saffron for 25 seconds.
This will dry it out to make it easier to break up the threads.
Combine the sugar and water in a medium saucepan over medium heat and stir until the sugar dissolves.
Crush the saffron between your fingers and add it to the pan.
Turn the heat up to high and bring the mixture to a boil.
Boil for 2 minutes, then remove the pan from the heat and add the rose water.
Set the syrup aside to cool to room temperature.
While the syrup cools, make the jamun.
The dough should be soft, but it shouldnt stick to your hands.
If it does stick, add a little more milk powder.
Pinch off 1-inch balls of dough and roll between your palms until smooth.
Set aside on a plate and cover with a kitchen towel.
You should have 36 to 40 balls.
Drop 3 or 4 dough balls into the hot oil.
Bubbles should form around the dough as soon as you drop them in.
If they brown faster than that, you should probably drop the temperature of your oil.
Using a slotted spoon, transfer the jamun to a plate lined with paper towels.
Repeat until all the jamun are fried.
Once they are slightly cooled, add the jamun to the syrup mixture.
ensure each jamun is submerged in the syrup.
Let soak for 4 to 6 hours at room temperature before serving.
Freezer note:On the off chance you do have any leftovers, gulab jamun freeze incredibly well.
Just thaw and heat up in the microwave when the craving strikes.
