During this time, homes are thoroughly cleaned, windows are opened to welcome the goddess of wealth known as Lakshmi, clay lamps or candles are lit, gifts are exchanged and festive meals are prepared. When it comes to shopping for food, no expense is spared and often women get together to cook sweet and savoury snacks. Indian sweets known as mithai are made with semolina, wheat or chick pea flour, thickened milk to which freshly grated coconut or carrots are added and then laced with fragrant spices such as cardamom, nutmeg and cinnamon.  Generous quantities of food are eaten and the types of food varies according to the region one comes from.

I had the best of both worlds when I was in India. My mother came from Mumbai formerly known as Bombay based in the West of India and my father came from Northern India. So, I was able to sample differing regional flavours. Here are some quick and easy ideas to brighten up the winter nights whatever the occasion

Coconut Laddoos

200g coconut powder
200g condensed milk

Preparation:

Empty the condensed milk into a pan add 150g of the coconut powder to the pan.Cook on a low heat stirring continuously until the mixture leaves the sides of the pan and forms a soft lump.

Cool a little till it can be shaped with your hands. Place the remaining coconut powder on a flat plate. Roll the portions into golf sized balls and coat evenly with the coconut powder.

Hara Bhara Kababs – Green Vegetarian Kebabs

Kababs are usually made with meat, fish or chicken. These have evolved from the Mogul-style kababs and been adapted for the vegetarian market. Hara bhara means laden with greens or vegetables.

Makes 6-8 kababs

115g (14oz) spinach leaves, finely chopped
115g (14oz) white or red potatoes, peeled and boiled
115g (14oz) green peas, cooked
2 green finger chillies, finely chopped
1 tsp peeled and finely grated root ginger
½ tsp salt
2 tbsp roughly chopped coriander leaves
3 tbsp cornflour
4 tbsp vegetable oil

Preparation: 

Wash the spinach thoroughly in salted cold water. In a large bowl, mix together the potatoes, peas, spinach, chillies, ginger, salt, coriander leaves, and cornflour. Mash until fairly smooth. Take a spoonful of mixture, the size of a golf ball, and flatten to make a burger shape. Repeat with the remaining mixture. Heat the oil in a heavy-based frying pan and shallow-fry the patties for 2 minutes on each side, cooking them well. Drain on kitchen paper. Serve hot with raita.