Mega Diwali Collection

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Diwali is one of the important festivals that we celebrate. It is a festival which everyone looks forward to, four days of relaxation, festive atmosphere, array of sweets and savoury, pooja and celebrations with near and dear ones and not to miss the bursting of crackers! This year Diwali starts on October 17.

I thought of making  a mega collection of sweets and savoury for Diwali. I approached my blogger friends on facebook and all were enthusiastic about it. Thankyou dear friends for your wonderful posts. This post would not have happened without your contribution. The collection consists of sweets for festive cooking, burfis and pedas to store in the box, cakes for the diwali party along with a few savoury dishes. I do know what to cook for the festive season.

 

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collage diwali 2017

Click on the title or the picture for the recipe

 

Basundi by Jayashree

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basundi

 

Moong Dal Halwa by Meera Giridhar

 

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Moong Dal Halwa

Instant Rabri by Aanchal Arora 

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rabri

Rasmalai by Aruna Panangipally

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rasmalai

Bamboo rice payasam by Seema Doraiswamy Sriram

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bamboo rice payasam

Gurwale Chawal by Maria Nasir

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gurwale chawal

Munganey by Sandhya Nadkarni

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munganey

Peach Phirni by Poonam Bachav

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peach phirni

Rabri Malpua by Trupti Bhatt

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rabri malpua

Meethe Chawal by Jolly Makkar

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meethe chawal

Pista Gulkand Ladoo by Piyali

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pista gulkand ladoo

 

Mysore Pak by Avin S Kohli

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Mysore pak

 

Gujiya Bites by The Belly Rules the Mind

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Gujiya bites

 

Kesar Malai Peda by Jagruti Danecha

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Kesar malai peda

Seven Cup Fudge by Jayashree

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seven cup burfi

Malai Cake by Sonia

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malai cake

Chocolate Cupcake by Sarika Seth Gunjal

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Chocolate Cupcakes

Triple Chocolate Cake by Sonia Gupta

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triple chocolate cake

Dharwad Peda by Parulz

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dharwad peda

Little millet and walnut ladoo by Nalini Somayaji

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millet walnut ladoo

Chocolate Nankhatai by Poonam Bachhav

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chocolate nankhatai

Mango Almond Burfi by Sapna

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mango almond burfi

Nippattu by Jayashree

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nippattu

Lauki Kofta Curry by Aanchal Gupta

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no onion garlic lauki kofta curry

Vanilla, caramel and chocolate burfi by Jagruti Danecha

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Vanilla, caramel and chocolate burfi

No cook coconut gulkand modak by Sandhya

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Coconut gulkand modak

Urad dal kachori by Swati

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Kachori

Cherry chocolate kunafa tart by Afroz

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Chocolate Kunafa

Amrit by Rajani

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Amrit by Rajani

Chiwda by Jayashree

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chiwda

Wishing one and all a Happy Diwali ! May the year ahead be filled with peace and joy ! If you have liked this post, do share it further.

Happy Cooking !

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Seven Cup Burfi how to make seven cup fudge

seven cup burfi  Seven Cup Burfi how to make seven cup fudge seven cup burfi2

Seven cup burfi is a popular sweet or fudge made in South India. It is called as a seven cup sweet as the measure of all ingredients together is seven cups.It is usually prepared during Diwali.

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seven cup burfi

Other burfi recipes on the blog: Coconut and Mango Burfi Dates Burfi  Coconut Burfi

Recipe of Seven Cup Burfi

Ingredients:

  • 1 cup fresh grated coconut
  • 1 cup gram flour
  • 1 cup milk
  • 1.5 cup ghee
  • 2.5 cup sugar
  • a pinch of salt

Method:

  1. Grate the coconut, use the finely grated one for this.
  2. Take a thick bottom pan and mix all the ingredients except salt.
  3. Heat it on a low flame, keep stirring, as it will easily get burnt.
  4. Grease a plate with a little ghee.
  5.  Let cook for fifteen to twenty minutes. It becomes a thick porous mass with bubbles all over.
  6. Sprinkle a little salt and mix well.
  7. Spread it on the greased plate.
  8. Make incisions after some time.
  9. Do not remove them immediately.
  10. Store in a tight jar.

Take a tip:

  • The actual recipe calls for three cups of sugar and one cup of ghee, but I have decreased the sugar and increased with ghee.
  • Use good quality besan to get good results.

Print

Seven Cup Burfi

Seven Cup Burfi is a sweet preparation made of fresh coconut and gram flour along with a few other ingredients. Make it for the forthcoming festival and enhance the joy.

Servings 16 pieces
Author jayashree

Ingredients

  • 1 cup fresh grated coconut
  • 1 cup gram flour
  • 1 cup milk
  • 1.5 cup ghee
  • 2.5 cup sugar
  • pinch of salt

Instructions

  1. Grate the coconut, use only the finely grated one for making this one.

  2. Take a thick bottom pan and mix all the ingredients except salt.

  3. Heat it on a low flame, keep stirring all the while.

  4. Grease a plate with a little ghee.

  5. It takes about fifteen minutes to be ready. It forms a thick porous mass.

  6. Add the salt and mix it.

  7. Pour it on the greased plate. Cut them into pieces.

  8. Do not remove immediately.

  9. Store in a clean jar.

Recipe Notes

  • Adding of salt is optional.
  • Cardamom powder may be used.
  • The actual recipe calls for three cups of sugar and one cup of ghee, but I felt it was too sweet.
  • Use any cup for measurement but ensure you use the same one for all ingredients.

Wishing all my readers a very Happy Dasara ! May the victory be of the good and truth always. May peace and happiness prevail in this world.

Do check out my e-books on Amazon. Subscribe to get all updates and a  Book of Handyhints for free! Do watch out for a special post during Diwali! 

If you have liked this post, do leave a comment or your feedback. 

 

 

Nippattu rice crackers karnataka recipe

nippattu  Nippattu rice crackers karnataka recipe nippattu1

Nippatu or rice crackers as they may be called are popular snacks prepared during festivities. They can be stored for a long time and can be used with tea or as an evening snack. In Karnataka, nippattu is different from other states. Here is one such kind. (more…)

How to make chiwda at home

chiwda how to make chiwda at home How to make chiwda at home chiwda2

Chiwda is one of the snacks stored in the kitchen shelves. It is primarily made during Diwali, when a variety of snacks are prepared. Here is my version of Chiwda recipe.

Plain chiwda is usually made by frying flattened rice or poha. It is then mixed with spices and other condiments. But, here we are lucky enough to get the ready version of it. Thus, it was only the seasoning that I made.

Ingredients:

  • 1/2 kilogram plain chiwda
  • 1/2 cup groundnuts
  • 1/2 cup split dalia (putani)
  • 8 cashewnuts
  • 15 raisins
  • curry leaves
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon asafoetida
  • 1/2 teaspoon cumin
  • 1 teaspoon sesame
  • 1 teaspoon chilly powder
  • 1/2 teaspoon sugar
  • salt to taste
  • oil for frying and roasting

Method:

  1. Take oil in a thick bottom pan. Deep fry the ground nuts in oil. Do not burn them. Remove them and put them aside.
  2. Now, similarly fry the other ingredients, split dahlia, cashewnuts, raisins and curry leaves seperately.
  3. If you do not have readymade chiwda, you need to fry the rice flakes (poha or aval) also.
  4. Remove the excess oil in a bowl. You need two tablespoon of oil for the seasoning.
  5. Add mustard seeds, as it splutters put cumin and then the sesame seeds. After a few seconds, put turmeric powder, asafoetida, chilly powder, salt and sugar. Mix well and heat it for a few seconds.
  6. Add all the fried ingredients and plain chiwda to it.
  7. Mix well and heat it on a low flame for three to four minutes.
  8. Once it is cool, store in an air tight container.

Take a tip: To make chiwda, deep fry thick aval in oil and keep it aside, then proceed with the recipe. Alternatively, used the ready one, it is not deep fried also.

making of chiwda how to make chiwda at home How to make chiwda at home collage chiwda2 300x75

making of chiwda

Deep fry the groundnuts, split dahlia, cashew pieces, raisins and curry leaves separtely.

making of chiwda how to make chiwda at home How to make chiwda at home collage chiwda 300x300

making of chiwda

Make the sesoning. Take two tablespoon of oil, add mustard seeds, as it crackles put cumin and then sesame. Next add turmeric powder, asafoetida, chilly powder, salt and sugar. Mix well and let cook for a few seconds. Then add the plain chiwda to it and mix.

 

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chiwda

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chiwda

chiwda how to make chiwda at home How to make chiwda at home chiwda2
Print

How to make chiwda

Chiwda is a delectable snack to binge on. It is usually made during festivals as Diwali and Holi. 

Course Snack
Cuisine Indian
Prep Time 10 minutes
Cook Time 19 minutes
Total Time 29 minutes
Author jayashree

Ingredients

  • 1/2 kilogram plain chiwda
  • 1/2 cup ground nuts
  • 1/2 cup split dahlia
  • 8 cashewnuts
  • 15 raisins
  • 1/4 teaspoon mustard seeds
  • 1/2 teaspoon cumin
  • 1 teaspoon sesame
  • 1 teaspoon chilly powder
  • 1/2 teaspoon sugar
  • salt to taste
  • curry leaves
  • oil for frying and roasting

Instructions

  1. Take oil in a pan. Deep fry the groundnuts. Remove them and keep aside.

  2. Similarly, fry the split dahlia, cashew nuts, raisins and curry leaves seperately.

  3. Take two tablespoon of that oil and make the seasoning. Add mustard seeds, as it splutters, put cumin and sesame. Add asafoetida and turmeric. A few seconds later, add chilly powder, salt and sugar.

  4. Mix well. Put the fried ingredients into it. Add the plain chiwda and mix well.

  5. Heat it for a few minutes. Tasty chiwda is ready to binge.

Recipe Notes

To make chiwda, take flattened rice (poha or aval) and deep fry in oil. Do not make it brown in colour.

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Tasty Bhindi Fry | okra fry

bhindi fry tasty bhindi fry/ ladies finger Tasty Bhindi Fry | okra fry bhindi fry7

Bhindi is the common name for ladies finger or okra. It is a versatile vegetable which can be turned into crispy fried savouries or as a stir fry. The stuffed okra is simply irresistible. The weather calls for fried food and I ended up frying it, Tasty Bhindi Fry is on the blog today. I like this recipe for it’s simplicity, no extra dressings or garnishing; but yet, it is tasty and loved by all.

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bhindi fry

My other bhindi recipes: okra stir fry, stuffed bhindi

Let’s get over to the recipe of Bhindi Fry

Ingredients:

  • 1 kg ladys finger/okra/ bhindi
  • salt to taste
  • 3 teaspoon chilli powder
  • oil for frying

Method:

  1. Wash and dry the okra. Cut them into thin pieces.
  2. Take oil in a pan.
  3. Heat it.
  4. Once it it is hot, slowly put a bowl of it.
  5. Deep fry on medium flame, after sometime, keep it on high for sometime. Keep stirring with a ladle.
  6. Once it is light brown in colour, remove it on a tissue paper.
  7. Put the next batch to fry.
  8. Take the fried ones and put them in a bowl. Add a little salt and chilly powder (1/2 teaspoon). Mix it well.
  9. You need to repeat this step every time.
  10. Store in a air tight container.

Take a tip:

  • Add salt and chilly powder accordingly.
  • Let it not get darker in colour, it will taste bitter.
  • Cut them into thin pieces.
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cut bhindi

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bhindi in oil

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fried bhindi

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salt is sprinkled

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and the chilly powder

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bhindi fry

Print

Bhindi Fry | Okra fry | Ladies finger Fry

Bhindi fry is a tasty accompaniment that can be used with any meal. 

Course Side Dish
Cuisine Indian, karnataka, South Indian
Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings 6 people
Author jayashree

Ingredients

  • 1 kilogram bhindi/okra/lady's finger
  • 3 teaspoon chilly powder
  • salt to taste
  • oil for frying

Instructions

  1. Wash and pat dry the okra. Cut them into thin pieces.

  2. Heat oil in a pan. 

  3. Once it is heated, add handful of cut pieces slowly into the oil.

  4. Deep fry on medium flame. After a few minutes, fry on high flame for one minute.

  5. Once it is light brown in colour, reduce the flame and remove it on a tissue paper.

  6. Put the next badge of okra pieces to fry.

  7. Put the fried okra in a bowl. Add a little salt and chilly powder to it. Mix it. It is ready to serve.

  8. Repeat for the rest of the cut pieces.

Recipe Notes

  • Cut okra into thin pieces.
  • Add salt and chilly powder accordingly.

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How to make tasty basundi

basundi [object object] How to make tasty basundi basundi1

Basundi is a delicious sweet dish  made during festivals. It is popular in the states of Karnataka, Maharashtra, Gujarat.  It is creamy, thick and makes a good dessert. (more…)

Panchakajjaya Ganesha Chaturthi Special

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Ganesh Chaturthi or Vinayaka Chauti is round the corner and we see so many blogs with dishes for the same. It is a important festival which is celebrated for ten days in some places. Ganesha idols are bought and beautiful decorations are made around with flowers and crafted motifs. Lord Ganesha is the eliminator of obstacles and also the  Lord of wisdom and learning. He is the God of beginnings in rites and ceremonies, precedings take place in good thought and note. Various offerings are made to the Lord. Modak, kadabu, chakli, panchakajjaya and sundal are some of the usual preparations made during this festivals. Panchakajjaya is a simple offering that is made during this festival. (more…)

Ring Murukku snacks in the jar

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Ring murukku is another kind of dry snacks. It is from the state of Andhra Pradesh. They are soft but crispy, different from the usual kodbole that we make.

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Other snack recipes;

Kodbole Instant Chakli Poha Chiwda

Ingredients:

  • 1 cup rice flour
  • 1 tablespoon moong dal
  • 1 cup water
  • salt to taste
  • 1 teaspoon chilli powder
  • asafoetida
  • oil for frying

Method:

  1. Wash and soak moong dal for half an hour.
  2. Heat one cup of water. Drain the soaked dal and put it in water along with salt.
  3. Once the water, put the rice flour, keep stirring continuously.
  4. When the consistency becomes thick, turn off the gas. Let cool.
  5. Add chilli powder and asafoetida to it. Knead it to a dough.
  6. Take a small ball of the dough and roll into the shape of a ring.
  7. Repeat for a few more balls.
  8. Heat oil in a frying pan.
  9. Once it is hot, put a few murukku (six to seven ) in the oil.
  10. Deep fry on medium flame until golden in colour.
  11. Repeat for the rest of the dough.
  12. Ring Murukku are ready to serve.

Print

Ring Murukku

Ring Murukku is another kind of snack that can be made and stored in jars. They are crispy on the outside but soft inside.

Course Snack
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Author jayashree

Ingredients

  • 1 cup rice flour
  • 1 tablespoon moong dal
  • 1 cup water
  • salt to taste
  • 1 teaspoon chilli powder
  • asafoetida
  • oil for frying

Instructions

  1. Wash and soak moong dal in water for thirty minutes.

  2. Heat one cup water. Drain the water from the soaked moong. Put it in water along with salt.

  3. Once it boils, add rice flour and stir continuously, it should come to a thick consistency.

  4. Let cool. Add chilli powder and asafoetida to it and knead well.

  5. Take a small ball of the dough and roll into a ring shape. 

  6. Make a few more rings.

  7. Heat oil in a pan.

  8. Once it is hot, put a few rings (about six or seven) and deep fry on medium flame until golden in  colour.

  9. Remove them on an absorbent paper. 

  10. Repeat for the rest of the dough. Ring murukku are ready to serve.

Recipe Notes

Make them more circular in shape like a small ring. Mine are not exactly like a ring, could not make them again for the photograph.

Breakfast is one of the most important meals of the day. Are you struck for ideas in the busy mornings? Do check out this book of mine, “South Indian Breakfast” on Amazon.

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South Indian Breakfast

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