This Diwali, waste less, taste more. Our brilliant re-use recipes show you how to use up everything from leftover kaju katlis to chocolates and nuts

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Adela Holmes
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leftovers love your This Diwali, waste less, taste more.

ARORA Photographs SHIRISH SEN Ingredients courtesy GODREJ NATURE S BASKET 1 2 Marzipan Serves 6-8 30 minutes EASY KAJU KATLI

The leftovers don t have to be the same old barfi or kulfi.

Kishi Arora, pastry chef and food consultant 3 4 5 How to use up 1 KAJU KATLI 2 FIGS 3 WALNUTS 4 CHOCOLATE 5 NUTS A quick,

kaju katli 500g milk 1/2 tsp Take the leftover kaju katli and start kneading them all together.

If it s too sticky, add some more katli. If it s too dry, add a drop or two of unsweetened milk.

1 leftovers love your This Diwali, waste less, taste more. Our brilliant re-use recipes show you how to use up everything from leftover kaju katlis to chocolates and nuts Recipes KISHI ARORA Photographs SHIRISH SEN Ingredients courtesy GODREJ NATURE S BASKET 1 2 Marzipan Serves minutes EASY KAJU KATLI Diwali is India s week-long celebration of lights. Often your refrigerator is overflowing with lots of Diwali mithai and gifts. The leftovers don t have to be the same old barfi or kulfi. Here are some creative recipes for those obsessive, compulsive food addicts who settle for nothing but the best. Kishi Arora, pastry chef and food consultant How to use up 1 KAJU KATLI 2 FIGS 3 WALNUTS 4 CHOCOLATE 5 NUTS A quick, fool-proof recipe for those who want to make their own marzipan at home. kaju katli 500g milk 1/2 tsp Take the leftover kaju katli and start kneading them all together. You can heat the mixture slightly in a microwave to soften the mithai. Knead well with your hands to make it smooth and glossy. If it s too sticky, add some more katli. If it s too dry, add a drop or two of unsweetened milk. Roll out the kneaded ball into 1/4- inch thick sheet or as thin as you can and cut into desired shapes. Gather the extra bits, and roll it out again to use them all up. Cool and store in a dry place. Store at room temperature for a week or in the fridge for longer. PER SERVING kcals, protein 3.74g, carbs 48.89g, fat 16.03g, sat fat 0.01g, fibre none, salt none L1 kishi arora R1.indd /10/12 3:09 PM

2 You can colour, flavour or form marzipan into different candies as decorations for cakes or figurines. L1 kishi arora R1.indd /10/12 3:11 PM

Fig chutney Serves 4-6 1 hour EASY Simple to prepare, this chutney has a sweet and spicy note to it. Red onion and walnut add a lovely texture.

dried figs 10 white vinegar 1/8 cup (try Heinz available at gourmet stores) water 1/8 cup honey 1/8 cup onion 1 small, diced ginger 1 tsp, grated walnuts a handful, chopped aniseed a pinch cardamom a

3 Fig chutney Serves hour EASY Simple to prepare, this chutney has a sweet and spicy note to it. Red onion and walnut add a lovely texture. This is a recipe I make and eat all year round using dried figs, and fresh ones if they are in season. dried figs 10 white vinegar 1/8 cup (try Heinz available at gourmet stores) water 1/8 cup honey 1/8 cup onion 1 small, diced ginger 1 tsp, grated walnuts a handful, chopped aniseed a pinch cardamom a pinch salt a pinch FIGS Soak the figs in hot water for about 30 minutes. Drain. Cut off the hard stem and then chop finely. In a saucepan, over medium heat, bring the remaining ingredients to a simmer. Stir often to prevent sticking. Add the figs once the mixture comes to a simmer, and continue to cook, stirring until the figs are soft. Remove from heat once the mixture has a thick, compôte-like consistency. This can be served warm or at room temperature with toast, paratha or as a topping for crostini. Will keep for a week in the refrigerator. PER SERVING kcals, protein 2.08g, carbs 37.82g, fat 4.22g, sat fat 0.4g, fibre 2.86g, salt none TIP Check the liquid level. There should be a little left the figs will keep soaking up the liquid. Add an additional 1/4 cup of water if necessary. L1 kishi arora R1.indd /10/12 3:12 PM

4 L1 kishi arora R1.indd /10/12 3:13 PM

I have not added basil into the pesto mix but have instead tossed the whole leaves into the spaghetti.

5 WALNUTS Walnut pesto Serves 4 45 minutes EASY Walnut pesto is the more laidback, country cousin of the traditional pesto. Walnuts are not as fancy (or costly) as pine nuts, and they leave their own distinctive crunchy mark. I have not added basil into the pesto mix but have instead tossed the whole leaves into the spaghetti. olive oil 1/3 cup walnuts 1 1/2 cups Parmesan cheese 1/2 cup, freshly grated garlic cloves 2 lemon juice 2 tbsp salt to taste Blend all the ingredients together and make into a paste. Store in an airtight container in the refrigerator. Add more olive oil before serving, if taken straight from the fridge. Use up by simply tossing into spaghetti, as a spread on bread or with chips. PER SERVING 474 kcals, protein 12.38g, carbs 6.15g, fat 45.18g, sat fat 6.93g, fibre 4.58g, salt 0.2g TIP Add 1/4 cup sun-dried tomatoes to make the pesto tangier. L1 kishi arora R1.indd /10/12 3:13 PM

6 L1 kishi arora R1.indd /10/12 3:14 PM

Chocolate cookies Serves 4-6 45 minutes EASY A crisp outer shell with a soft, chewy inside, you can chop the chocolates you receive during Diwali and

butter 500g sugar 275g brown sugar 275g eggs 3 flour 600g baking soda 5g chocolate 250g, chopped Cream the sugars and butter together with an electric

Chill the mixture for 10 minutes in the freezer. Scoop to desired size and place on a baking tray.

7 Chocolate cookies Serves minutes EASY A crisp outer shell with a soft, chewy inside, you can chop the chocolates you receive during Diwali and incorporate them into any cookie dough mixture. butter 500g sugar 275g brown sugar 275g eggs 3 flour 600g baking soda 5g chocolate 250g, chopped Cream the sugars and butter together with an electric whisk till fluffy. Add eggs, flour and baking soda; mix until incorporated. Fold in the chopped chocolates. Chill the mixture for 10 minutes in the freezer. Scoop to desired size and place on a baking tray. Bake at 160 C for 8-10 minutes until brown on the edges. Cool and serve. PER SERVING kcals, protein 19.48g, carbs g, fat 83.33g, sat fat 52.47g, fibre 4.35g, salt 0.7g TIP When you sandwich two cakes together add the chopped chocolates to the Bavarian mousse/cream to add texture. CHOCOLATE L1 kishi arora R1.indd /10/12 3:14 PM

Honey nutter Serves 6-8 45 minutes EASY Extremely kid-friendly, your children will enjoy making this easy recipe. Try using flavoured honey such as orange honey or lavender honey.

You could also use a mixture of seeds (pumpkin, melon or charmagaz) Mix all the wet ingredients together. Roll into small balls and roll them onto ground mixed fruit and nuts or seeds if desired.

8 Honey nutter Serves minutes EASY Extremely kid-friendly, your children will enjoy making this easy recipe. Try using flavoured honey such as orange honey or lavender honey. honey 1 cup peanut butter 1 cup (chunky or creamy) powdered milk 1 1/2 cups mixed fruit and nuts 1/4th cup, ground (almonds, raisins, cashews, pine nuts and pistachios). You could also use a mixture of seeds (pumpkin, melon or charmagaz) Mix all the wet ingredients together. Roll into small balls and roll them onto ground mixed fruit and nuts or seeds if desired. Refrigerate for a while and then serve whole or crushed over chocolate fudge. PER SERVING kcals, protein 10.06g, carbs 48.26g, fat 21.46g, sat fat 4.34g, fibre 2.60g, salt 0.1g MIXED NUTS L1 kishi arora R1.indd /10/12 3:15 PM

COOKIES, MUFFINS & BARS. Created by Mama Recharged

COOKIES, MUFFINS & BARS. Created by Mama Recharged COOKIES, MUFFINS & BARS Created by Mama Recharged Double Chocolate Black Bean Cookies 10 ingredients 25 minutes 10 servings 1. Preheat oven to 375. Line a baking sheet with parchment paper. 2. Measure