Anjeer Suji Phirni | Diwali Recipes

Phirni is creamy and very rich dessert, traditionally made with grounded rice but here I am using Suji/Semolina which can be done in jiffy.  If you are pressed for time during this festive season and want to still make something different then phirni with figs and semolina is a great idea+recipe.  The versatility of phirni makes it a perfect for any party, get-together or potluck as we can make plain, saffron, nuts, fruit phirni using both rice or rava.  Here I used anjeer/dry figs which not only add good taste and crunch to firni but also it helps to reduce sugar in dessert as figs are sweet by itself.  Creamy chilled phirni with anjeer bite and cardamom flavor is so good and yum, it’s difficult to describe.  If you get fresh anjeer then use that as nothing beats fresh fruit. 

As Diwali approaching I thought of using this kulhar to give authentic look, also phirni is normally served in earthen cups/bowls as it’s helps to absorb the moisture from phirni making it more thick ,dense and delicious, don’t trust me?  Try it.

Kulhar is a traditional clay cup/tumbler unpainted and unglazed from North India and is meant to be disposable.  Now a days there are so many other types of kulhar made of terracotta, plastic, painted and what not (you see one in my this lauki kheer post too) but those are not authentic.  It’s divine to drink tea in kulhar and the fun to break the kulhar with a loud thud, tea definitely  taste much better if kulhad is used. 

Ingredients:

Dry Figs/Anjeer – 1/2 Cup [Chopped]
Milk – 500 Liter / 3 Cups
Ghee – 1 tsp
Chiroti Suji/Rava/Semolina – 1/4 Cup [you can use regular rava too]
Sugar – 1/2 Cup [ or to taste 3/4 to 1 Cup]
Saffron – a pinch
Cardamom Powder – 1/2 tsp
Sliced Almonds & Pista – 3 tbsp
Sliver Varq – For Garnishing [optional]

Method:

1. If using dry figs soak in hot water for 30 minutes, this will help to remove impurities and also soften anjeer.   Once soaked rinse under water and finely chop.

2. Meanwhile keep milk for boiling and once it starts to boil, allow it to simmer until we need.

3. In a pan heat ghee and add suji.  Roast until light golden brown and aromatic. 

4. Now add milk and stir well to avoid any lumps.  Cook in medium flame for 2 minutes to thicken phirni, add sugar and stir.

5. Once phirni becomes thick or the consistency you prefer is reached add cardamom powder, chopped figs/anjeer and mix well.

6.  Add dry fruits (keep little aside for garnishing), mix everything well and off flame. (after adding anjeer don't cook for long)

7. Allow phirni to come in room temperature, transfer in a serving bowl or individuals serving glass/bowl what ever you are using, cover the glass/bowl with cling and chill in fridge for at least 30 minutes before severing.   

Garnish with nuts and serve.  Enjoy these easy yet delicious Phirni.

How To prepare Kulhar To Use

1. Wash and immerse kulhar in water for 15 minutes or longer. 
2. Hold water in kulhar/kulhad and check if it’s liking from any side, if yes you may not use that depending upon what you are planning to serve.
3. Rinse again in water and pat dry with clean cloth. 

Our kulhar is ready to use.

Have a nice day ~~

Aval Mixture| South Indian Mixture | Diwali Recipes

I made this mixture along with namak para and omapodi.  Mixture or as it's mostly call South Indian mixture is one versatile recipe, a mixture (combination) of different things which makes it a delicious tea time or festival recipe.  You can add anything of your choice like sev, murukku, boondi, corn flakes.  I make corn flakes mixture so I don’t add that with this recipe.  I normally like to add raisins if you don’t like then you can skip that.  If you have ompodi or sev in hand then this mixture can be done in jiffy or you can buy sev and do rest of things at home, its still a great idea.  Try and everyone will love this mixture, it also hits with kids as it’s not spicy.
 

Before moving to recipe, if you looking for some home decoration ideas for diwali including rangoli, table, wall deco along with some floating candles theme then click here.  How about some homemade/painted diyas/lamps, some easy designs to keep your kid busy and occupied plus what a wonderful way to use old diyas in new avatar, interested?  Check my this post.  I have few  more ideas but I am not doing this year so perhaps next year I will try to show you guys that.  If you have other ideas for decorations or diyas or you want your creative ideas to be feature here then let me know.

Ingredients:

Ompodi/Sev – 1 Cup
Namak Para – 1/2 Cup [optional]
Rice Flakes/Poha – 1 Cup
Peanuts/Mungfali – 1/2 Cup
Roasted Gram – 1/2 Cup
Halved Cashew nuts – 1/4 Cup
Raisins – 2 tbsp
Curry Leaves – 2 Sprig
Red Chili Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Salt – To Taste
Oil – For Deep Fry

Method:

1.  Deep fry rice flakes in batches, using a sieve helps a lot as rice flakes gets cooked very fast and while collecting from oil it wont get burn.  Deep fry peanuts, roasted gram, cashews and curry leaves. Drain excess oil in kitchen tissue.

2.  Take all the fried ingredients in a large bowl and immediately add red chili, turmeric powder and salt (don’t add too much of salt as we already having salt in sev).
3. Now add rest of ingredients ompodi or sev, raisins, namak para (if using).  Give a good stir to fix everything well. 


Once cooled stored in air tight containers, it stay good for month if it lasts until then.  Easy right?

Variations ~

~ You can add boondi, ribbon pakoda, murukku etc.
~ You can replace red chili powder with pepper powder.
~ You can also add gathiya instead of ompodi or sev.
~ You can change proportions of ingredients to suits your taste.

Have a nice day ~~

Gujarati Gathiya | Diwali Recipes

I like gathiya or gathia/ghatia/ghatiya whatever we might call it then normal sev or ompodi.  In gathiya we use lots of pepper and carom seeds unlike in sev where red chilli powder is used.  Gathia can be confused with kara sev but both differ in taste and texture.  Gathiya has puffy texture, light weighted and soft to bite compare to Sev (Kara Sev).  It is also mild in taste and flavor which makes it quite addictive.  I actually like more of lamba gathiya or it’s also called pata or fafda gathia but for that we need papad khar which I don’t have with me.

Anyways coming to this gathia is popular Gujarati snack and an excellent tea time snack.  If you never tried gathia then there is no excuse for you not to try this recipe anymore, try this during this diwali and wow your family and friends.    You can increase or decrease peppercorn quantity according to your taste.  For other sweets and savouries recipes for Diwali click on link.

Ingredients:

Besan/Gram Flour – 3 Cups
Lemon Juice – 2 tbsp
Soda-bi-Carbnote – 1/2 tsp
Hot Oil – 2 tbsp
Salt – To taste
Oil – For Deep Frying
Water – As needed

For Masala - To Grind
Black Peppercorns – 2 tbsp
Ajwain/Carom Seeds – 1 tbsp

Method:

1. Dry roast peppercorns and ajwain until fragrant and grind into powder, keep aside.
2. In a bowl take besan, lemon juice, soda, salt, grinded masala, oil and rub everything together.  Add water in small quantity and knead into smooth dough.
3. Grease sev machine and use disc with big holes.  (don’t use the disc with small holes as we did in ompodi) and fill the dough 3/4.
4. Heat oil a wok till smoking point, once the oil is hot enough (test with dropping a pinch of dough in oil, if it’s comes up immediately it’s right temperature.  If if doesn't comes up immediately then you have to heat the oil some more time and if it’s get dark brown by the time it’s comes up then you heated the oil too much, off the flame and allow the oil to cool down a bit.  Do the test again)
5.  Holding machine over oil press in circular motion to form circle, don’t over lap.  Fry until light brown both sides.  Drain in tissue paper and repeat same for rest.
Once all the ghatia is fried, allow to cool and break in to pieces. Store in air tight containers.

Have a nice day ~~

Ompodi | Plain Sev | Diwali Recipes

Ompodi or omapodi is not something that we make often, for us Sev is very common snack.   I made these ompodi when my in-laws were here along with these Namak Para, my in-laws likes this fresh change from regular sev as it’s more crunchy due the fact that we use rice flour in this.  If you have idiyappam blade/disc then ompodi will be more thin, with my disc I got only this thinness, but doesn’t make any difference in the taste.   A great snack to munch on any time or during festivals and it also go well with most of chaat recipes.   Check out easy Diwali sweets recipes here.
.
Ingredients:

Omam/Ajwain/Carom Seeds – 1 tsp
Besan/kadalaimavu – 1 Cup
Rice Flour – 1/4 Cup
Butter -  1 tbsp [at room temperature]
Hot Oil – 2 tbsp
Salt – To taste
Water – As needed
Oil – For deep frying


Method:

1. Roast ajwain/omam for a minute or until fragrant and powder in mixer.  Soak in 1/4 cup of warm water for 10 minutes, filter and keep aside.

2. In a bowl sieve besan, rice flour & salt together, add melted butter.

3. Now add oil, omam water, mix well.  Now start kneading with adding water in small quantity to form a smooth soft sticky dough.

4. Meanwhile heat oil for deep frying in a wok,  grease sev press with little oil, fill it 3/4 with prepared dough and press directly in heated oil (to check if oil is heated properly - drop a pinch of dough in oil and if it’s comes up immediately then it’s right temperature) forming circle, don’t overlap.

5.  Once its cooked, turn over carefully and cook until bubbles ceases.  Drain in tissue towel and repeat same for rest. 


Our ompodi is ready, allow to cool, break and store in air tight containers. 



Notes ~

~ Add water only in small quantity as less water is required for dough. 
~ If you don’t like crispiness then use only 2 tbsp of rice flour. 
~ You can add 1 tsp chili powder for a spicy ompodi.

Have a nice day ~~

Diwali Savouries Snacks Recipes | Festival Recipes

 

Today posting Diwali Savory Snacks recipes as Diwali or Deepavali is here so I am listing easy diwali savories snacks recipes at one place for easy access. Diwali or festival of lights as it's also knowns as is important Hindu festival. I have alraedy written about Diwali in my Diwali sweets collection post which you can read here.

Diwali Deepavali Sweets Recipes | Festival Recipes

 

Diwali or Deepavali 2012 here so I am listing easy diwali sweets recipes at one place for easy access. Diwali or festival of lights as it's also knowns as is five-days festival celebrated on thirteenth lunar day of Krishna paksha on Ashwin month. Diwali is celebrated to mark return of Lord Ram from Vanvas (exile) and to welcome his return Diyas were lit.

Coconut Laddoo | Diwali Recipes

Coconut laddoo with condense milk is the most easy sweet recipe, you can’t make anything else under 15 minutes with no cooking involve and just 2 ingredients, it can’t get better than this right?   I learnt this recipe from Khana Khazana show decade back when the show was still new and during Diwali they had kids special episode which featured this easy, quick nariyal laddoo. 


And it’s really indeed kids play, this is the best recipe that you can make as your kids project for diwali without any tension or worry, it not only keep them busy but also they will be very happy of making their own laddos and you know the added benefit?  You can do your other work or deep frying stuff during this time with peace of mind.   I have been doing this for more than 15 years now, it started after the show when I was not even making a tea.  Every time I make more than 2-3 kgs on diwali or when I am at in-laws place of these delicious laddoo, it never fails to impress family, friends and always super hit among all.   Even this time I made this and kept it in this gift box itself, DH and brother both asking from where you got this and finished these laddos in no time, now I have order to make these again in large batch.    So you get the point, it’s that easy and delicious.


Try this during this Deepavali and gift to your family & friends for a change instead of gifting store brought sweets. Not only for Diwali try this for Karwa Chauth for a simple yet satisfying sweet, or better ask your husband to make this, nice idea what say?  On same line you can find other karva chauth recipes here. 




You can also check:

• Diwali Sweets Recipes
• Diwali Snacks Recipes
• 12 Vegan Diwali Sweets and Snacks recipes
• DIY: Home made Decroative Diyas Ideas
• DIY: Diwali Home Decoration Ideas
• Diwali Dinner Menu Ideas
• Kitchen Basics - Masala, Paste Recipes

Ingredients: [Yields 10-12 laddoos]

Desiccated Coconut – 1 Cup + for dusting laddoos
Condense Milk – 1 Cup [minus 2 tbsp ie 3/4 of tin, the tin weighted 392gms and lowfat]



Method:

1. In a bowl take desiccated coconut and add condense milk.  You may need little more or less of condense milk, that depends on quality of your coconut.

2. Mix everything well to combine.

3.  Take small portion of mix and press between palm to make into smooth round ball – laddoo shape.  This will be very delicate so don’t apply of too much of pressure. 

4.  In another bowl or plate take desiccated coconut and place prepared laddoo.  Roll the laddoo with dry coconut all over, if required slight roll again to shape it. 

That’s all our delicious, easy laddo is ready. 


It stays good in room temperature for around 2-3 days, if you want to keep for longer then refrigerator, I normally keep in fridge after 1st days.  Enjoy these yummy coconut laddoos in diwali, karwa chauth or just any day. 




Have a nice day ~~

Karwa Chauth Recipes | Best Karwa Chauth Recipes

Karwa Chauth 2012 is around the corner and I am sure those celebrating will be in very festive mood and gearing up for the festive.   Karva Chauth involves tradition, where the women keep a fast for the long life and prosperity of their husband. Married women begin their fast from Sunrise and stay without food and water throughout the day. After performing pooja at home or temple the waits start for dear moon.  And most of the times the day itself will be cloudy and the moon will not come before 10 pm, it’s like testing your patience's! 

Kutchi Dabeli | Chaat Recipes

If you like chaat then Dabeli is no exception though not popular in South India, Dabeli is one of best chaat recipe.  All the chutneys, potato filling, pomegranate and peanuts makes it sweet, tangy, spicy and crunchy, a very filling sandwich.   Originated from Kutch region of Gujarat and that’s why it’s called Kutchi  Dabeli.  Dabeli means pressed or in hindi dabana is pressing, so its basically do the filling, press and eat :) 


Dabeli was introduced to me by DH and in his place there are some very good Dabeli road side vendors.  I made this time dabeli everything from scratch, that is including the pav, sev, dabeli masala etc, you can get ready made stuff too.  If you want to make dabeli  from scratch my advice is make pav a day or two before, keep all the chutney, dabeli masala ready too by previous day.  On the day make potato filling, do the assembly and enjoy this delicious chaat, otherwise you might end up doing so many things that, it will be tiring.  Have these as breakfast, evening snack or dinner the choice is yours but whenever you going to eat this you are going to enjoy.  It’s makes a great party or potluck recipe, as I said just do the prep work before.  Though word of caution is you can’t stop at one, so be prepared for it.  So here is my version of Dabeli for you. 



Ingredients:

For Filling
Oil – 1 tbsp
Potatoes – 4 Large
Onion – 1 medium
Dabeli Masala -  1 tbsp [Click on link for recipe]
Sugar – 1 tsp
Lemon Juice – 1 tbsp
Salt – To Taste

For Assembly
Ladi Pav/Burger Buns – 6-8 [Click on link for recipe]
Butter – For Spreading [ I didn’t use]
Green (mint) Chutney – 1/2 Cup [Click on link for recipe]
Garlic Chutney – 1/2 Cup [Click on link for recipe]
Sweet Chutney – 1/4 Cup [Click on link for recipe]
Finely Chopped Onion – 1 Cup
Pomegranate Seeds – 1 Cup
Sev – 1 Cup [Click on link for recipe]
Spicy Roasted Peanuts – 1/2 Cup [ I used plain ones]
Chopped Cilantro – 1/4 Cup [ I didn’t use]



Method:

For Filling
1.  Boil, peel and mash potatoes, finely chop onion.  In a pan heat oil add onion and saute until translucent. 


2. Add Dabeli Masala and mix well.  Add sugar and cook for a minute.

3. Add mashed potato and mix everything well, cook for 2 minutes.

4.  Add salt, lemon juice and mix.  Cook for another minute and off flame.

Our filling is ready,  transfer it into a plate and spread evenly.   Gather all other ingredients for assembly.



For Assembly
1.  Sprinkle little chopped onion, pomegranate seeds, peanuts, sev and cilantro (if using) over potato filling. 

2. Heat a griddle or tava, cut pav in centre apply butter, place butter side on pan and cook until golden brown.  Repeat same for rest.  [ I didn’t do this]
3. Spread 1tsp or as required mint and garlic chutney on one side of pav and sweet chutney on other.  Place 1-2 tbsp of prepare dabeli potato filling or you can make small round of filling, pat it and then keep it. 

4. Sprinkle little of pomegranate seeds, onion, sev, peanuts and cilantro (if using).  Repeat same for rest. 

Serve immediately and enjoy these delicious Dabeli.


You can also make it as open sandwich for that use any bread or baguette.  Apply all chutney, keep filling and sprinkle rest of ingredients.



Notes ~

~ Spread all chutney according to your taste.  I use more of spicy garlic chutney and less of sweet chutney.
~ Same goes for pomegranate , onion and sev too.

Have a nice day ~~