FOOD blogger Chandra Patel shares one of her favourite recipes for a Diwali snack:

Growing up in large family, Diwali was a busy, fun-filled occasion.

I remember the kitchen always laden with sweet and savoury aromas, although I wasn’t sure back then why we celebrated Diwali; it was only when we went to our cultural Saturday language school that I learnt of the religious festivals.

Family and friends popped in with sweet treats to wish us “Happy Diwali”, leaving with bags of Diwali delights in turn, and of course no celebration could commence without a visit to the temple or lighting a candle at home.

The day passed by with an array of food displays, constant flowing chats, debates, washing-up and more family and friends visiting - plus constant overly sugared chai making.

Diwali - Festival of Lights, marks Lord Rama, a virtuous hero from the Hindu Gods, who returned home after 14 years in exile after slaying the demon Ravana and the city people celebrated his return lighting up the city with candles (divas, diyas).

Diwali is a celebration of lights, a new beginning and the start of a new year.

Modern-day Diwali is often celebrated differently, as new technology means families and friends are able to connect over social media much more easily, and home visits and temple visits maybe less frequent.

Feasts at home are replaced by different types of feasts at restaurants, and healthy new regimes have been introduced. I am partial to a glass of wine, and some may eat non-vegetarian food too.

My Lockdown Diwali is staying at home, lighting the house with candles, saying a prayer, cooking and eating scrumptious home-made food, at some point having a glass of something sparkling and being lucky enough to talk my family and friends through social media video chats.

At the end of the day, Diwali remains - however you choose to celebrate - “Happy Diwali.”

As it is Diwali, I wanted to share one of my favourite sharing savoury snacks, not the usual healthy food, this week. There are a lot of Diwali sweet dishes, however I do enjoy a spicy one more. This recipe, Mini Corn Bhaji, is relatively easy to put together. It’s a reminder of my younger days when we all sat around the TV with a huge bowl of popcorn ready to watch the Generation Game.

Served with some nice honey masala chai, a good book and my feet up - that is certainly going to be my lockdown Diwali day!

Ingredients:

2 medium bowls corn kernels, coarsely minced (frozen or tinned)

2 heap teaspoons ginger, minced, fresh, frozen or jar

5 cloves garlic minced, frozen or jar

5 green chilli’s minced, frozen or jar

Dry Spices, teaspoon of each, red chilli powder, turmeric, coarse coriander powder, garam masala, chaat masala, ajwain seeds (optional), cumin powder

1 large red onion, finely chopped

Handful coriander, chopped

3 heap tablespoons rice flour

6 heap tablespoon rice flour chickpea flour

1 teas spoon sesame

Salt to taste

1 teaspoon lemon juice

½ teaspoon baking powder

Rapeseed oil or of choice for frying

Method:

* Grind the garlic, ginger and chilli

* Add the corn and grind coarsely

* Mix in the other ingredients to a consistency of a thick dough like batter

* In a deep wok ensure the oil is hot. Fill a small spoon of the mix and drop in continuously in the oil until the wok is almost full

* Keep turning until golden brown, drain and rest on kitchen tissue

If any spices aren’t available it can be made with only dry spices. Soft vegetable can also be added.

* For more of Chandra’s recipes see @leedshomecook