Diwali is just around the corner, and that means it's time to celebrate the festival of lights with delicious food, vibrant decorations, and the warmth of family and friends. If you're planning to host a Diwali party this year, you're in for a treat! With Zama Organics, you can create a mouthwatering menu that not only pleases the palate but also promotes health and sustainability. Let’s dive into a festive Diwali hosting party menu that will leave your guests raving about your culinary skills!

 

1. Starters: The Perfect Beginning

1.1 Farm Fresh Vegetarian Pasta Salad

This Farm Fresh Veggie Pasta Salad is a vibrant and nutritious dish featuring fresh vegetables and khapli wheat flour pasta. Tossed in a light dressing of olive oil, apple cider vinegar, and lemon juice, it's perfect for a healthy appetizer!

Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes
Servings: 4

Ingredients:
- For the Salad:

• 2 tablespoons extra virgin olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon lemon juice
• 1 teaspoon coconut sugar
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1 small onion, thinly sliced
• 1 teaspoon pink salt (to taste)
• 1/2 teaspoon black pepper
• 2 cloves garlic, minced
• Zest of 1 lemon
• 1 cup mixed bell peppers, diced

- For the Pasta:

• 2 cups khapli wheat flour
• 1 teaspoon pink salt
• Water, as needed

Steps to Make:

1. Prepare the Pasta:
   Mix the khapli wheat flour and salt in a bowl. Knead until smooth and let it rest for 30 minutes. Roll out the dough, cut into shapes, and cook in boiling salted water for 2-4 minutes until fully cooked—drain and cool.
2. Make the Dressing:
   Whisk together olive oil, apple cider vinegar, lemon zest, lemon juice, coconut sugar, and garlic in a small bowl.
3. Combine the Vegetables:
   In a large bowl, add the diced cucumber, cherry tomatoes, and sliced onion.
4. Mix the Salad:
   Add the cooked pasta to the vegetables and pour the dressing over. Toss gently to combine.
5. Adjust Seasoning:
   Taste and adjust with pink salt and black pepper.
6. Serve:
   Serve the salad chilled or at room temperature.

Tips:

• Garnish with fresh herbs like coriander or parsley for added flavour.
• Consider adding chickpeas or cheese for extra protein.

1.2. Roasted Zucchini Salad Rolls

These Roasted Zucchini Salad Rolls are a healthy appetizer that features roasted zucchini wrapped around cherry tomatoes and fresh coriander, drizzled with a zesty dressing. Perfect for a light lunch or as a party starter!

Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Servings: 4

Ingredients:

• 2 medium zucchinis
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh coriander, chopped
• 1/2 teaspoon Himalayan Pink Salt (or to taste)
• 1/2 teaspoon black pepper
• 2 tablespoons extra virgin olive oil
• 1 tablespoon apple cider vinegar

Steps to Make:

1. Prepare the Zucchini:
   Preheat the oven to 200°C (400°F). Slice the zucchinis lengthwise into thin strips, using a sharp knife for even slices.
2. Roast the Zucchini:
   Arrange the zucchini strips on a baking sheet. Drizzle with 1 tablespoon of olive oil, and sprinkle with pink salt and black pepper. Roast in the oven for 10-12 minutes, until tender and slightly golden. Remove and let cool.
3. Prepare the Filling:
   In a bowl, combine the halved cherry tomatoes, chopped fresh coriander, and the remaining 1 tablespoon of olive oil and apple cider vinegar. Toss to mix well.
4. Assemble the Rolls:
   Once the zucchini strips are cool, place a spoonful of the tomato-coriander mixture at one end of each strip. Roll the zucchini around the filling and secure it with a toothpick if needed.
5. Serve:
   Arrange the rolls on a serving platter. Drizzle with any remaining dressing from the filling mixture and serve immediately.

Tips:

• Consider adding fresh mozzarella cheese to the filling.
• You can roast the zucchini and prepare the filling a few hours in advance; assemble just before serving.

1.3. Beetroot Cutlet

These Beetroot Cutlets are a flavorful and nutritious snack that combines the earthy sweetness of beets and the comforting taste of potatoes. Seasoned with aromatic spices, they are crispy on the outside and soft on the inside, making them a perfect appetizer.

Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Servings: 4

Ingredients:

• 2 medium beetroots, boiled and grated
• 1 medium potato, boiled and mashed
• 1 teaspoon pink salt (or to taste)
• 1-inch piece of ginger, grated
• 1 green chilli, finely chopped
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1 teaspoon fennel seeds, crushed
• 1 teaspoon garam masala powder
• 1 teaspoon coriander powder
• 1 teaspoon amchur (dried mango) powder
• 2 tablespoons corn flour
• 2-3 tablespoons water (as needed)
• 1/2 cup rice flour (for coating)
• 1 small onion, finely chopped
• Sunflower oil (for shallow frying)

Steps to Make:

1. Prepare the Mixture:
   In a mixing bowl, combine the grated beetroot, mashed potato, pink salt, ginger, green chilli, turmeric powder, red chilli powder, crushed fennel, garam masala, coriander powder, amchur powder, and chopped onion. Mix thoroughly.
2. Bind the Mixture:
   Add corn flour to the mixture and mix well. If the mixture is too dry, add water gradually until it holds together.
3. Shape the Cutlets:
   Take small portions of the mixture and shape them into round or flat cutlets. Coat each cutlet in rice flour for a crispy texture.
4. Fry the Cutlets:
   Heat sunflower oil in a pan over medium heat. Once hot, add the cutlets in batches and fry until golden brown on both sides, about 4-5 minutes per side. Drain on paper towels.
5. Serve:
   Serve the cutlets hot with mint chutney, ketchup, or a yogurt dip.

Tips:

• Baking Option: For a healthier version, bake the cutlets in a preheated oven at 200°C (400°F) for 20-25 minutes, flipping halfway through.
• Feel free to mix in other veggies like carrots or peas for extra nutrition.

1.4. Quinoa Bhel

Quinoa Bhel is a nutritious and vibrant twist on the traditional Indian snack. This delightful dish combines the protein-packed goodness of quinoa with flavourful red and green chutneys, fresh vegetables, and a sprinkle of coriander. It’s perfect for a light meal, snack, or as a party appetizer!

Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes
Servings: 4
Ingredients:
For Red Garlic Chutney:

• 2 teaspoons red chilli flakes
• 6-7 garlic cloves
• Salt, to taste
• 2 tablespoons water (add more if needed)
• 1/2 teaspoon coriander powder
• 1 teaspoon lemon juice

For Green Chutney:

• 1 clove garlic
• 1/2-inch piece ginger
• 1/4 teaspoon pink salt
• 1/2 teaspoon cumin seeds
• 1 tablespoon water (add more if needed)
• 1 tablespoon lemon juice
• 2 tablespoons red onion, chopped
• 1/2 teaspoon coconut sugar
• 1 green chilli
• 1 bunch fresh coriander

For Quinoa:

• 1 cup uncooked quinoa
• 1 cup water (for Instant Pot) or 2 cups water for stovetop

To Assemble:

• Cooked and cooled quinoa
• 1/2 cup red onion, chopped
• 1 cup boiled potato, chopped
• 1/2 cup tomato, juice squeezed out and chopped
• 3 tablespoons tamarind chutney
• 1/2 cup organic corn, thawed
• 1 1/2 tablespoons red chutney
• 3 tablespoons green chutney
• 2 tablespoons fresh lemon juice
• 1 teaspoon amchur powder
• 1/4 cup peanuts, dry roasted
• 1 can (15 oz) organic chickpeas, rinsed and drained

For Garnish:

• Fresh chopped coriander, to taste
• Pomegranate seeds, for sprinkling

Steps to Make:

1. Cook Quinoa:
   Rinse quinoa under cold water. In an pressure cooker, combine 1 cup quinoa with 1 cup water and cook on high pressure for 1 minute. For stovetop, combine quinoa with 2 cups water, bring to a boil, then simmer for 15 minutes. Fluff and let cool.
2. Prepare Red Garlic Chutney:
   Blend red chilli flakes, garlic, salt, coriander powder, and water until smooth. Stir in lemon juice and set aside.
3. Prepare Green Chutney:
   Blend garlic, ginger, salt, cumin seeds, water, lemon juice, onion, sugar, green chilli, and coriander until smooth. Set aside.
4. Assemble the Bhel:
   In a large mixing bowl, combine the cooked quinoa, chopped onion, boiled potatoes, chopped tomatoes, corn, tamarind chutney, red chutney, green chutney, lemon juice, amchur powder, peanuts, and chickpeas. Mix gently.
5. Serve:
   Transfer to serving bowls, garnish with bhujia sev, fresh coriander, and pomegranate seeds. Serve immediately.

Tips:

• Feel free to add or substitute vegetables like cucumber or bell peppers for extra crunch.
• Leftover quinoa bhel can be stored in the fridge for up to 2 days; add fresh toppings when serving.

2. Main Course: A Culinary Journey

2.1. Malai Broccoli

Malai Broccoli is a rich and creamy dish that transforms simple steamed broccoli into a luxurious treat. The combination of fresh malai, spices, and aromatic flavours creates a delightful dish that pairs beautifully with roti or rice.

 

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Servings: 4

Ingredients:

• 2 cups fresh broccoli florets
• 1/2 cup fresh malai (milk cream)
• 1/4 cup milk
• 1 teaspoon ginger garlic paste
• 1/2 teaspoon cardamom powder
• 1 teaspoon garam masala
• 1 teaspoon pink salt (or to taste)
• 1/2 teaspoon black pepper powder
• 1 teaspoon garam masala (for extra flavour)

Steps to Make:

1. Blanch the Broccoli: In a pan of boiling salted water, blanch the broccoli florets for 2-3 minutes until bright green and slightly tender. Drain and set aside.
2. Prepare the Creamy Sauce: In a pan, heat a tablespoon of oil over medium heat. Add the ginger garlic paste and sauté until fragrant (about 1 minute).
3. Combine Ingredients: Lower the heat and add the fresh malai and milk to the pan. Stir well to combine. Add cardamom powder, garam masala, pink salt, and black pepper powder. Mix until the sauce is smooth.
4. Add Broccoli: Gently fold the blanched broccoli into the creamy sauce, ensuring the florets are well coated. Cook for an additional 5 minutes to allow the flavours to meld.
5. Serve: Transfer the Malai Broccoli to a serving dish. Sprinkle with garam masala if desired and serve hot with naan, roti, or rice.

Tips:

• You can add other vegetables like mushrooms or bell peppers for extra colour and nutrition.
• For a kick, add chopped green chillies or a dash of red chilli powder to the sauce.

2.2. Vegetable Roti Lasagna

This Vegetable Roti Lasagna is a delicious way to use leftover rotis, creating a comforting layered dish. Filled with colourful vegetables, creamy paneer, and aromatic spices, it combines Indian and Italian flavours. Perfect for family meals, it’s hearty, flavourful, and sure to impress!

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Servings: 4
Ingredients:

• 6-8 leftover rotis
• 1 medium onion, chopped
• 2 tablespoons extra virgin olive oil
• 1 cup mixed bell peppers, diced
• 1 medium zucchini, diced
• 2-3 cloves garlic, minced
• 1 teaspoon himalayan pink salt
• 1/2 teaspoon black pepper
• 1 cup white sauce
• 1 cup tomato purée
• 2 boiled potatoes, mashed
• 1 cup crumbled paneer
• 1 teaspoon oregano
• 1 teaspoon red chilli flakes

Steps to Make:

1. Prepare the Vegetables: Sauté the onions in olive oil until translucent. Add garlic, bell peppers, and zucchini; cook until softened. Season with salt and pepper.
2. Mix the Filling: Combine the sautéed vegetables with mashed potatoes, paneer, red chilli flakes, and oregano in a bowl.
3. Assemble the Lasagna: Preheat the oven to 190°C (375°F). In a baking dish, layer tomato purée, rotis, vegetable filling, and white sauce. Repeat layers, finishing with white sauce.
4. Bake: Cover with foil and bake for 20 minutes, then remove the foil and bake for an additional 10-15 minutes until golden.
5. Serve: Let cool briefly before slicing. Serve hot, garnished with herbs if desired.

Tips:

• Feel free to add other vegetables like spinach or mushrooms for added flavour and nutrition.
• For a cheesy twist, sprinkle grated cheese on top before baking.

2.3. Lemon Garlic Rice

Lemon Garlic Rice is a zesty and fragrant dish that pairs perfectly with any meal. With vibrant flavours of lemon and garlic, it’s a quick and refreshing addition to your table.

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Servings: 4
Ingredients:

• 1 cup basmati rice
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 lemon (juice and zest)
• 1/2 teaspoon black pepper
• 1/4 cup fresh coriander leaves, chopped
• 2 cups water
• Pink salt, to taste

Steps to Make:

1. Rinse the Rice: Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
2. Cook the Rice: In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice and a pinch of salt. Cover and reduce heat to low, simmering for about 15 minutes or until the rice is cooked and the water is absorbed. Remove from heat and let it sit covered for 5 minutes.
3. Sauté Garlic: In a pan, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until golden and fragrant, being careful not to burn it.
4. Combine Flavours: Fluff the cooked rice with a fork and add it to the pan with the sautéed garlic. Stir in the lemon juice, lemon zest, black pepper, and chopped coriander. Mix well to ensure the rice is evenly coated.
5. Serve: Serve the lemon garlic rice warm, garnished with extra coriander if desired.

Tips:

• Add vegetables like peas or bell peppers for added colour and nutrition.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat before serving.

3. Desserts: End on a Sweet Note

3.1. Chocolate Coconut Laddoo

These Chocolate Coconut Laddoos are a delightful fusion of rich dark chocolate and the natural sweetness of coconut. Perfect as a guilt-free treat or festive snack. Enjoy them as a quick energy boost or a sweet conclusion to any meal!
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes
Servings: 10 laddoos
Ingredients:

• 1 cup desiccated coconut
• 100g dark chocolate 
• 1/4 cup coconut sugar or jaggery powder
• 2 tbsp ghee (clarified butter)

Steps to Make:

1. Melt the Chocolate: In a microwave-safe bowl, melt the dark chocolate in 30-second intervals, stirring in between until smooth. Alternatively, melt it using a double boiler.
2. Prepare the Mixture: In a non-stick pan, heat the ghee over medium heat. Add the desiccated coconut and sauté for 2-3 minutes until lightly toasted.
3. Combine Ingredients: Add the coconut sugar to the toasted coconut, stirring until it melts and combines well. Pour in the melted chocolate and mix thoroughly until everything is evenly coated.
4. Shape the Laddoos: Allow the mixture to cool slightly until manageable. Grease your hands with a bit of ghee, then take small portions of the mixture and roll them into small balls (laddoos).
5. Chill: Place the laddoos on a plate and refrigerate for about 30 minutes to set.

Tips:

• Adjust the amount of coconut sugar according to your taste preference.
• Add nuts or dried fruits for extra texture and flavour.
• Store in an airtight container in the fridge for up to a week.

 3.2. Almond Halwa Croissant

These Almond Halwa Croissants are a delightful fusion of flaky pastry and rich Indian flavours. Filled with a sweet almond halwa flavoured with cardamom and saffron, these croissants are perfect for a festive treat!
Prep Time: 30 minutes | Cook Time: 25 minutes | Total Time: 55 minutes
Servings: 8 croissants

Ingredients:
For the Croissant Dough:

• 2 cups organic plain flour (maida)
• 1/2 cup cold water
• 1/2 cup cold ghee
• 1/2 tsp pink salt
• 1 tsp coconut sugar

For the Almond Halwa Filling:

• 1 cup almond flour
• 1/2 cup coconut sugar
• 1/2 cup milk
• 1/4 tsp cardamom powder
• A few strands of saffron
• 2 tbsp ghee

Steps to Make:

1. Prepare the Croissant Dough: In a mixing bowl, combine the plain flour, salt, and sugar. Gradually add cold water until a dough forms. Knead lightly, wrap in plastic, and refrigerate for 30 minutes.
2. Make the Halwa Filling: In a pan, heat the ghee and add almond flour. Cook on low heat for about 5 minutes, stirring continuously. Add coconut sugar, milk, cardamom powder, and saffron. Cook until the mixture thickens and resembles halwa. Set aside to cool.
3. Laminate the Dough: Roll out the chilled dough into a rectangle. Spread half of the cold ghee over the dough, fold it into thirds, and roll again. Repeat this process two more times, refrigerating for 15 minutes between each rolling.
4. Assemble the Croissants: Roll out the laminated dough into a large rectangle and cut into triangles. Place a spoonful of almond halwa at the wide end of each triangle and roll it up tightly to form a croissant shape.
5. Bake the Croissants: Preheat the oven to 190°C (375°F). Place the croissants on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until golden brown.
6. Cool and Serve: Allow the croissants to cool slightly before serving. Enjoy warm!

Tips:

• Keeping the dough cold during lamination is crucial for flaky layers.
• Experiment with different fillings, such as chocolate or pistachios, for a unique twist.

3.3. Quinoa Apple Kheer

This Quinoa Apple Kheer is a nutritious twist on a traditional Indian dessert. Combining quinoa, creamy milk, and sweet Himalayan apples, it is infused with cardamom and saffron. Topped with crunchy pistachios and fresh apple slices, it’s a wholesome treat for any occasion!
Prep Time: 10 minutes | Cook Time: 45-50 minutes | Total Time: 1 hour 
Servings: 4-6
Ingredients:

• 1 cup cooked quinoa
• 1 tbsp ghee
• 2 large Himalayan apples, finely chopped
• 4 cups milk
• A few strands of saffron
• 1/2 tsp cardamom powder
• 1/4 cup coconut sugar (adjust to taste)
• 2 tbsp pistachios, chopped
• Sliced apples for topping

Steps to Make:

1. Sauté Apples: In a pan, heat the ghee and add the finely chopped apples. Sauté for 3-4 minutes until slightly softened.
2. Combine Ingredients: Add the cooked quinoa, milk, saffron, and cardamom. Bring to a boil.
3. Simmer: Reduce the heat and simmer for 35-40 minutes, stirring occasionally, until the milk reduces by about one-third and the kheer thickens. For a thicker consistency, simmer longer.
4. Add Sweetness: Stir in the coconut sugar and mix well until combined.
5. Chill: Allow the kheer to cool to room temperature, then refrigerate for about an hour.
6. Serve: Serve chilled, topped with chopped pistachios and apple slices.

Tips:

• Taste and adjust the sweetness with more coconut sugar if needed.
• Add other nuts like almonds or walnuts for added texture.

3.4. Avocado Kalakand

This Avocado Kalakand offers a delightful twist on the traditional Indian sweet. With creamy avocado and rich paneer, it is sweetened with coconut sugar and infused with cardamom. Topped with a mix of nuts, this nutritious dessert is perfect for festive occasions!
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Servings: 8

Ingredients:

• 1 cup paneer (freshly made)
• 1 ripe avocado, mashed
• 1/2 cup coconut sugar (adjust to taste)
• 1/2 tsp cardamom powder
• 1/4 cup mixed nuts (almonds, pistachios, walnuts, pecans), chopped
• 1 tbsp ghee
• 1/2 cup milk
• 1 tbsp lemon juice

Steps to Make:

1. Prepare Paneer: Crumble the paneer into a bowl.
2. Cook Paneer: In a non-stick pan, heat ghee over medium heat. Add the crumbled paneer and cook for 5-7 minutes until slightly golden.
3. Combine Ingredients: Add the mashed avocado, coconut sugar, milk, and lemon juice to the paneer. Mix well and cook for another 10-15 minutes, stirring continuously until the mixture thickens.
4. Add Flavours: Stir in the cardamom powder and half of the chopped nuts. Mix well and cook for an additional 2-3 minutes.
5. Set the Mixture: Transfer the mixture into a greased plate or tray, spreading it evenly. Press it down to set.
6. Cool and Cut: Let it cool at room temperature for about 30 minutes. Once set, cut into desired shapes.
7. Garnish: Sprinkle the remaining chopped nuts on top for garnish.

Tips:

• Adjust the amount of coconut sugar based on your sweetness preference.
• Feel free to use any nuts you like or have on hand.
• Store in an airtight container in the refrigerator for up to a week.

4. Beverages: Refreshing Choices

4.1. Ginger Lemonade

This invigorating drink combines the zesty tang of lemons with the spicy warmth of fresh ginger, naturally sweetened with coconut sugar.
Prep Time: 10 minutes | Total Time: 10 minutes | Servings: 4
Ingredients:

• 2 tablespoons fresh ginger, grated
• 1 cup freshly squeezed lemon juice (from 4-6 lemons)
• 1/2 cup coconut sugar (adjust to taste)
• 4 cups water
• Ice cubes
• Fresh mint leaves for garnish

Steps to Make:

1. Prepare the Ginger: Peel and grate the fresh ginger.
2. Mix the Ingredients: In a pitcher, combine the grated ginger, lemon juice, and coconut sugar.
3. Add Water: Pour in the 4 cups of water and stir well until the coconut sugar is fully dissolved.
4. Chill: Let the mixture sit in the refrigerator for about 30 minutes to allow the flavours to meld.
5. Serve: Fill glasses with ice cubes, pour the ginger lemonade over the ice, and garnish with fresh mint leaves.
6. Enjoy: Serve chilled and enjoy the refreshing drink!

Tips:

• You can replace the cold water with a splash of soda water for a bit of fizz.
• For a stronger ginger flavour, increase the grated ginger to 3 tablespoons.

4.2. Spiced Tamarind Mocktail

This Spiced Tamarind Mocktail combines tangy tamarind, fragrant spices, and refreshing mint for a deliciously unique drink, perfect for any occasion.
Prep Time: 15 minutes | Infusion Time: 45 minutes | Total Time: 1 hour

Servings: 7-8
Ingredients:

• 4 cups water
• 1/2 cup tamarind pulp (soaked and strained)
• 1 teaspoon fennel seeds
• 1 teaspoon himalayan pink salt
• 4 tablespoons coconut sugar
• 2-inch piece of fresh ginger, grated
• 2 teaspoons pink salt (for glass rim)
• 1 teaspoon red chilli powder
• Lemon wedges
• Fresh mint leaves
• Ice cubes
• Plain soda (about 4-5 cups)

Steps:

1. Prepare Mixture: In a pan, combine water, tamarind pulp, fennel seeds, pink salt, coconut sugar, and ginger. Heat until boiling, then steep for 45 minutes.
2. Strain and Chill: Strain the mixture and chill in the refrigerator.
3. Prepare Glasses: Mix 2 teaspoons of pink salt with 1 teaspoon of red chilli powder. Rim glasses with lime and dip into the mixture.
4. Muddle: Muddle a lemon wedge and mint leaves in each glass.
5. Assemble: Fill glasses with ice, add 4 oz of the tamarind liquid, and top with soda.
6. Garnish: Add mint leaves and serve immediately.

Tips:

• Adjust the sugar for sweetness.
• Make the tamarind liquid in advance.

4.3. Hot Fruit Punch

Warm up with this delightful Hot Fruit Punch, a comforting blend of fresh juices from apple, orange, and pineapple. Infused with spices like cinnamon, cloves, and nutmeg, it’s perfect for chilly evenings and festive gatherings!
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes

Servings: 6
Ingredients:

• 2 apples, juiced
• 2 oranges, juiced
• 1 cup pineapple, juiced
• 1 cinnamon stick
• 6 whole cloves
• 1/2 teaspoon nutmeg
• 1/4 cup coconut sugar (adjust to taste)
• 4 cups water

Steps to Make:

1. Juice the Fruits: Blend the apples, oranges, and pineapple, then strain to remove pulp.
2. Combine Ingredients: In a large pot, mix the fruit juices with water, coconut sugar, cinnamon stick, cloves, and nutmeg.
3. Heat the Mixture: Heat over medium, stirring until the sugar dissolves.
4. Simmer: Bring to a gentle simmer for 15-20 minutes to meld the flavours.
5. Strain and Serve: Remove from heat, strain into a bowl or pitcher, and serve hot in mugs.
6. Garnish: Add a slice of fresh fruit or cinnamon sticks.

Tips:

• Experiment with different fruit juices for unique flavours.
• Leftover punch can be stored in the refrigerator for up to 3 days. To reheat, pour the punch into a pot and warm over low heat until heated through.

Conclusion

With this festive Diwali hosting party menu featuring Zama Organics' high-quality, organic ingredients, you're sure to impress your guests and create lasting memories. Remember, Diwali is all about celebrating togetherness and joy, so enjoy the process of cooking and the delightful chaos that comes with hosting. Here's to a bright and delicious Diwali!

FAQs

Q. Can I make these dishes vegan?
A. Yes, you can easily substitute paneer with tofu and use almond milk instead of cow milk for vegan options.

Q. How can I incorporate more traditional dishes into my menu?
A. Feel free to add regional specialties or traditional sweets that your family enjoys.

Q. What are some quick appetizers I can prepare?
A. Consider making simple snacks like Quinoa Bhel or Zucchini Salad Rolls with Zama Organics’ ingredients.

Q. Can I prepare dishes in advance?
A. Absolutely! Many sweets can be made a day or two in advance, allowing you to enjoy the celebration without stress.

Q. What is the best way to serve the food?
A. Serving dishes family-style encourages sharing and creates a warm, inviting atmosphere for your guests.