Culinary Hotline - Diwali

House & Garden SA Magazine’s Editor-In-Chief Yashna Balwanth shares her favourite Diwali recipes!

All recipes by Yashna Balwanth


  • 750g – 1kg Lamb knuckles
  • Canola oil
  • 4 medium sized potatoes peeled and cut into quarters
  • 1 white onion, diced
  • 2 green chillies whole
  • 3 jam tomatoes, chopped
  • 1 stem curry leaf
  • 1 tsp Methi seeds (also known as fenugreek)
  • 2 Cinnamon sticks
  • 1 tsp Tumeric powder
  • 1 tsp Cumin powder
  • 1 tsp Garam masala powder
  • 8 tsp Curry powder (I use a mix of rambarosi and kashmiri)
  • 3 tsp Crushed ginger / garlic
  • 3 Tbsp Low fat plain yogurt
  • Dhania for garnish

How To Make Lamb Curry

  1. Heat your oil and place curry leaves, onion, cinnamon sticks and methi seeds in a pot. Fry for around 2 min
  2. Add in all your ground spices and fry for a minute before adding in your chopped meat.
  3. Mix to coat the meat in the spice paste and add in your ginger garlic and mix again.
  4. Add in your yogurt and fry for 5 min with a sprinkle of salt. Once your curry is bubbling and well incorporated, add in your chopped potatoes and cook for around 20min.
  5. After 20min, add in the tomatoes and cook for another 20min or until the potatoes are soft. Garnish with dhania.


  • Yogurt plain
  • Self raising flour
  • Dhania
  • Finely chopped garlic
  • Butter
  • Crushed chillies
  • Salt

How To Make Naan

  1. Mix yogurt and flour to make a dough and knead it well. Leave to rest for a few minutes
  2. While that’s resting, make your chilli oil and garlic oil
  3. Brush some plain butter into a pan and begin to heat
  4. Break your dough into smaller balls and start rolling out onto a well floured surface
  5. Toast your naan onto the pan, brushing with butter or the flavored garlic or chilli oil while it is frying on the pan. It should form small brown spots and that’s how you know when it’s ready


  • 1/2 cup ground almonds
  • 500gr Klim, milk powder (1 packet)
  • 2 tbs butter (softened)
  • 3/4 cup Dessert cream
  • 1 tbs ground cardamom
  • 1 1/4 cup white sugar
  • 1 cup water
  • 1 tbs rose water
  • Slivered almonds
  • Food colouring
  • Glitter for garnish

How To Make Burfee

  1. Using the food colouring, separate your slivered almonds and dye them with whichever colour you’d like. Leave aside to dry.
  2. In a large pot, mix your water and sugar over a low heat to form a syrup.
  3. Once all the sugar is dissolved and the syrup has slightly thickened, add in your rose water.
  4. While your syrup is on the go, in a large bowl mix your klim, butter and dessert cream to form crumbs.
  5. Your crumbs need to be really fine so it’s best to run it through a food processor.
  6. If you can clump your crumbs together and they hold, your mixture is well mixed.
  7. To this bowl, add in your almonds and cardamom and mix well.
  8. Add this klim mixture to your syrup in the pot and continue mixing over a low heat until they are well incorporated.
  9. If you pull the mixture with a spoon and it stays separated, the mixture is ready.
  10. While warm, scoop this mixture into individual casings if you’d like to make individual ones, or place in a large square pan and press down. Once it is set you can cut it into squares.
  11. Decorate with your coloured almonds and edible glitter

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