Oct 30, 2016

Diwali Feasting: Specialty Non-Veg Recipes

Admin | Mutton, Recipes, Special Occasions

Additionally, find here the recipe for a guilt-free sweet to celebrate this Diwali!


None of you non-vegetarians out there want to find yourselves deprived of the stuff during the festive season, of all times! So here we are with our selection of the season’s best non-vegetarian recipes to make the festival of lights come alive..deliciously!


Insider Tip: Perform Gowri Pooja on the day after Diwali to make space for non-vegetarian treats on the day of the festival itself.


Diwali Day Menu for Non-vegetarians


You may be wondering what is typically served for each of the meals on a non-veg-style Diwali day. Here’s our answer:


For breakfast, there will typically be only two items, idli and chicken or mutton curry. Many of us are not big fans of the humble idli but when served with a non-veg curry, one can easily devour over half a dozen idlis. For lunch, the menu is typically a biryani, dalcha, gravy, raita and pakoda or kebab. Mutton keema samosa is prepared as snacks during the evening anddinnermost often consists ofcarry overs from lunch.


Mutton Dalcha Recipe / Hyderabadi Style Mutton & Lentil Curry




For the curry:


  • 250 gms Mutton – Click here to buy now!
  • ¼ cup masoor dal / mysore paruppu / red lentils
  • ¼ cup tamarind paste
  • 1 medium sized onion – chopped
  • 1 tbsp ginger-garlic paste
  • ½ tsp turmeric powder
  • 1 tsp red chili powder
  • asofoetida – a pinch
  • ½ tsp shah jeera
  • ½ cinnamon stick
  • 2-3 cloves
  • 2 green cardamom pods


For tempering:


  • 2 dry red chilies
  • 1 tsp mustard seeds
  • 2 tbsp chopped garlic
  • ¼ tsp cumin seeds / jeera
  • ½ tsp methi dhana / fenugreek seeds
  • 1 stick curry leaves




  • Wash the mutton and soak it in water with a pinch of turmeric powder for 20 mins.
  • Meanwhile, pressure cook the masoor dal with 1 cup of water for 2 whistles. Remove from heat and allow to cool.
  • Transfer cooked dal to a bowl.
  • Heat pressure cooker and add 2 tbsp of oil. Add cloves, cinnamon, shah jeera and cardamom pods. Sauté for a while. Add chopped onions and ginger-garlic paste. Stir well.
  • Add washed and drained mutton. Stir well.
  • Add turmeric powder, red chili powder and a little salt. Mix everything well.
  • Add 1 cup of water and close the lid.
  • Pressure cook for 10 whistles. Remove from the heat and allow to cool.
  • Heat this again and add cooked dal. Stir well.
  • Add tamarind paste, salt to taste and 1 cup water.
  • Add more water if needed and close the lid. Cook for another 5 whistles.
  • Remove from heat and allow to cool.
  • For tempering, heat a pan with 1 tbsp oil. Add all the ingredients mentioned under “Tempering”. Now, add cooked mutton and dal mixture to it. Garnish with chopped coriander and serve with biryani, pulao or plain rice.



Mutton Keema Samosa


For keema masala:

For samosa:

  • 250 gms maida (all-purpose flour)
  • salt to taste
  • 1 tbsp onion seeds


To prepare the dough:

  • Combine the all-purpose flour, salt and cumin seeds in a mixing bowl. Knead it to a smooth dough adding water and a few drops of oil. Cover it and keep aside for 1-2 hours.

To prepare the keema masala:

  • Wash the mutton mince (keema) and drain the water. Heat oil in a kadhai and temper the mustard seeds. Add chopped onion and fry for 2 mins.
  • Add ginger-garlic paste, turmeric powder, red chili powder and coriander powder. Mix all and add mutton mince. Add salt to taste and cook covered on a low flame for 25-30 mins. Stir it frequently. Remove from heat and keep aside.

To prepare the samosas:


  • Divide the dough into lemon-sized balls. Flatten each ball and roll out to make a thin disc. Cut each disc into halves.
  • Fold the disc into a cone shape and put 1/2 tbsp of keema filling in the middle. Enclose the filling by brushing little oil on the edges. Pinch the loose edges with your forefinger and thumb to seal.
  • Heat the oil in a kadhai and deep fry the samosa until golden brown. Remove from the heat and drain the excess oil using absorbent paper. Serve hot with mint chutney or chili sauce.

Dates and Nuts roll


1. Pitted Dates: 1 1/2 cups, diced
2. Almond: 1/2 cup, roughly chopped
3. Unsalted and shelled Pistachios: 1/2 cup, roughly chopped
4. Ghee or butter: 1 tsp
For Decorating:
5.Silver foil or shredded coconut or roasted poppy seeds/sesame seeds


– Roast the nuts and chop them roughly
– Heat the butter/ghee in medium low flame, add the dates and mash them with the back of a spoon. It can be done in under 5 minutes.
– Switch off the stove and mix the nuts with the dates puree.
– Let it cool a bit and form a log.
– Decorate with whatever you have available. Roll in shredded coconut or seeds or cover with silver foil for a festive look!
– Wrap with foil and refrigerate for an hour or longer.
– Take out a slice of the log roughly 1/2 inch wide.

And it’s a wrap for now, folks!

Enjoy your Diwali – celebrate responsibly, and stay safe!

image credit: Kannamas cook

Subscribe to receive our news and updates