Diwali Sweets And Snacks Diwali 2013

Here is a collection of sweets and snacks for Diwali.

Paalkova	Savory Diamond cuts	Shahi Rabri
Sweet Paniyaram	Bombay Halwa	Mango Kesari
Karasev	Karachi Halwa	Rava Kesari
Madras Mixture	Cornflakes Mixture	Puran Poli
Thenkuzhal	Omapodi	Boondhi Ladoo
Paneer Pakora	Pasiparuppu Murukku	Javvarisi Vada
Surul Poli	Kaasi Halwa	Ashoka Halwa
Nendran Chips	Olai Pakoda	Paasiparuppu Urundai
Sweet Corn Halwa	Gulab Jamun	Sweet Somas
Carrot Halwa	Panasa Thonnalu	Maida Biscuits
Rava Ladoo	Garlic Murukku	Aloo Bhujia
Murukku-Version 2	Chivda	Kodubale
Malai Jamun	Tirunelveli Halwa	7 Cup Burfi
Thattai	Sago Murukku	Masala Peanuts

Sumber http://www.naliniscooking.com

7 Cup Burfi/7 Cup Sweet Easy Diwali Sweet

If you are looking for some easy sweet recipe then this sweet is perfect.Its an easy and simple procedure and nothing go wrong in this preparation.
This sweet tastes close to mysore pak and one of my favorite,now my one year old lil angel has become fan for this sweet.Enjoying this sweet with a smiley face.
The measurement for this sweet also simple and easy but today instead of doing it with one cup each,I scaled down into half.Here the measurements are given for 1 cup to understand easily.To make it more rich and delicious I added some powdered cashews.Now off to the recipe............................................

Basic Information

Preparation time 10 minutes
Cooking Time 25-30 minutes
Makes 18-20 pieces

Ingredients

Ingredient	Quantity
Gram flour/kadalamaavu/besan	1cup
Sugar/sakkarai	23/4cups
Ghee/nei	1cup
Coconut(grated)	1cup
Milk/paal	1cup
Cashews/mundiri paruppu	1/4cup
Cardamom powder/ellaki podi	1/4tsp

Method

Slightly roast the gram flour in a pan for 2 minutes with a tsp of ghee.Make sure it doesn't change the color.Powder the cashews in a blender and grease a try with ghee,keep it aside.
In a heavy bottom pan or non stick pan add everything and keep it on a medium flame.Stir it continuously.

At one stage the mixture become thick(after 15-28 mins) now keep the flame low.Continue the stirring process and now it starts leaving the sides of the pan.

Pour it on the greased  tray.When it reaches warm then grease a knife or pizza cutter and mark the lines for the desired shape.

After cooling run the knife one more time on the marked lines and cut it.

Store it in an air tight container after its cooled down completely.

Enjoy.........................................................

• We like the burfi to be in the fudge consistency if you want it to be harder you can keep in the flame for couple of more minutes. 
• Instead of cashews,almonds can be powdered and added.
• If needed add a tbs of ghee when it become thick and feel harder to stir.
• I made it with 1/2 cup but the measurements given is for 1 cup.

Linking to Diwali Bash 2013 event happenings at Cooks Joy and Diwali Delicacies Event at Spicy Treats  and Priya's Versatile Recipes.

Sumber http://www.naliniscooking.com

Tirunelveli Halwa - Diwali Sweet for Tamizhar Samayal Tuesday

 

Some of you know that we group of friends started an event named Tamizhar Samayal Tuesday and showcasing the popular recipes in Tamilnadu on 2nd and 4th Tuesdays.
As Diwali is around the corner I wanted to share a sweet recipe,Tirunelveli Halwa which is popular in Tirunelveli.

Usually I make this halwa with all purpose flour but the original recipe is with the wheat.The wheat berries are soaked in water over night and grind.Here I couldn't get the wheat berries in Indian store this time I used the broken wheat(daliya).Originally the extracted wheat is left for fermentation over night or 8 hrs but I didn't do it.
As there was no helping hand,stepwise pictures are not very clear and couldn't take each and every stage.Here goes the recipe.............................................

Basic Information

Soaking Time 4-6 hrs
Preparation Time 30 minutes
Cooking Time 50 minutes
Makes 21/4 cups

 Ingredients

Ingredient	Quantity
broken Wheat/Gothumai Rava	1cup
Sugar	21/3cups
Ghee/nei	11/4cup
Cashews/mundiri paruppu	2-3tbs(broken)
Cardamom powder/ellaki podi	1/4tsp
Water	11/2cups

Method

Soak the broken wheat in water for 6 hours or over night.Grind it in a blender with enough water to a fine paste to extract the wheat milk.Strain it on strainer.Grind the leftover one with water for one more time and strain it.Discard the scum.

Leave the wheat milk on the counter top without disturbing for an hour.Discard the clear liquid carefully.Add 11/2 cups of water to the thick wheat milk and mix it well.Take 21/4 cups of sugar in a heavy bottom or non stick pan with 1/2 cup of water and allow it to boil it reaches single string consistency.

When the sugar is boiling meanwhile add the remaining sugar in a separate pan with 2tbs of ghee and heat it.Stir it and cramelize the sugar and keep it aside.Now add the wheat milk to the sugar syrup and mix it well.

Once the added milk becomes slightly thick and transparent, add the caramelized sugar to the mixture.Start adding the ghee slowly and stir it continuously.Continue adding the ghee slowly in regular intervals till it reaches the consistency ot till it leaves the sides of the pan.Put off the fire.

Now fry the cashews in a tsp of ghee.Add the fried cashews and cardamom powder the halwa and mix it well.

Serve it warm.

Enjoy........................................................

• When the halwa is reaching to the final stage stirring is little difficult but stir it continuously.
• Here I didn't use any artificial color,it got the color from the caramelized sugar.
• After extracting the milk two times discard the scum.
• Approximately I got 3 cups of thick milk after discarding the clear liquid.
• I clicked some of the pictures next day and some as soon as I finished.

Linking to Diwali Bash 2013 event happenings at Cooks Joy and Diwali Delicacies Event at Spicy Treats  and Priya's Versatile Recipes.

Sumber http://www.naliniscooking.com

Sago Murukku/Javvarisi Murukku Easy Diwali Snack

Today's recipe is a slightly sour and crunchy murukku with the sago/javvarisi.This recipe I learnt from one of our family friend and she is an expert in making this murukku.
This is a simple and easy to make murukku but the sago needs to be soaked for 2-3 hours atleast.Once the sago is soaked then making the murukku is very easy.Originally the soaked sago is mashed and added but some of the sago are hard even after soaking.So I grind it in a blender to bit coarse paste and use.Try this crispy,mouth melting for Diwali and enjoy,now off to the recipe................

Basic Information

Soaking time      3-4 hrs
Preparation Time 10 minutes
Cooking Time      20 minutes
Yields 3 cups(approximately)

Ingredients

Ingredient	Quantity
Sago/Javvarisi	1/3cup
Rice Flour/arisi maavu	1 cup
Roasted Gram dhal/pottukadalai	1/4cup
Gram flour/kadala maavu	1tbs
Sour Curd/Thayir	1/2cup
Red Chilly Powder/milagai podi	1tsp
Sesame seeds/yellu	1tsp
Salt	1tsp
Hot oil(to add to the flour)	11/2tbs
Oil	for deep frying

Method

Soak the sago with the yogurt and 1/2 cup of water for 3-4 hrs or overnight.Powder the roasted gram dhal and set it aside.Grind the sago to a coarse paste in a blender.

In a wide bowl add the powdered gram dhal,ground sago,rice flour,gram flour,red chilly powder,sesame seeds,salt.To this add the hot oil and mix it well.Now it looks crumbly.Use very little water and knead it to a soft dough.

Fill the murukku press with the dough with the 3-5 holed blade.Heat the oil in a pan a medium flame,once the oil becomes hot squeeze directly into the oil in a circular motion.
When it is half cooked using the ladle,break the murukku into pieces.Cook it till the sizzling sound ceases.Drain it on a paper.Continue it for the rest of the dough.

Store it in an air tight container after cooling.

Enjoy.......................................................................

• Instead of red chilly powder,green chilly can be grind along with the sago,the color of the murukku will be pale in color.
• Sesame seeds can be replaced with cumin seeds.
• Here I use the round eyed blade,you can use the star shaped blade also.

Linking to Diwali Bash 2013 event happenings at Cooks Joy and Diwali Delicacies Event at Spicy Treats  and Priya's Versatile Recipes.

Sumber http://www.naliniscooking.com

Sepankilangu Fry/Taro root Fry/Sembu Varuval

Fried vegetables along with sambhar,rasam and rice is a favorite lunch for both me and my Hubby.But I rarely make deep fried veggie fries either with cauliflower,okra or taro(arbi) for lunch.
Sepankilangu aka arbi is one such vegetable perfect for fry which can be deep fried or shallow fried.
Today instead of deep fry I shallow fried and it tastes delicious,now off to the recipe...........................

Basic Information

Preparation Time 10 minutes
Cooking Time      15 minutes
Serves                  3(generously)

Ingredients

Ingredient	Quantity
Taro/Sepankilangu/Arbi	6-7(medium size)
Red chilly powder/milagai podi	2tsp
Gram Flour/kadalai maavu	1tbs
Rice flour/arisi maavu	1tbs
Corn flour	1tsp
Turmeric powder/manjal podi	1/4tsp
Salt	1tsp
Oil	2-3tbs

  

Method 

Pressure cook the taro for a whistle with enough water and peel the skin.Slice it roundels or length wise according to the size of the veggie.

In a mixing bowl or plate take the sliced veggie and add all the ingredients with a tsp of oil.Mix it well till everything blends well.If needed sprinkle a tsp of water.

Heat a shallow pan with oil and arrange 7-8 pieces and cook it in a medium flame.Once it turns golden flip it to the other side and cook it till crispy.Remove it and drain it on a paper towel.Continue it for the rest of the pieces.

Serve it hot with rice and sambar or as a snack.

Enjoy...........................................................

• The taro should not be cooked mushy otherwise the slicing is difficult if it is over cooked then keep in the freezer for 10 minutes and slice it.

Sumber http://www.naliniscooking.com

Thattai/Crispy Rice flour Snack

Thattai is mostly made for Diwali and Gokulashmati in most of the households.My mom makes two versions of thattai one with the store bought rice flour and the other with the finely ground soaked idly rice.Today's version is the instant version with the store bought rice flour,will share the later one soon.Now off to the recipe......................

Basic Information

Preparation time 15 minutes
Cooking Time      30 minutes
Makes                   15

Ingredients

Ingredient	Quantity
Rice flour	1 cup
Uradflour/ulunthu maavu	1tbs
Roasted gram dhal(pottukadalai)	2tbs
Channa dhal/kadalaparuppu	1tbs
Butter	2tbs
Red chilly powder/milagai podi	11/2tsp
Asafoetida	1/4tsp
Curry leaves(finely chopped)	1 sprig
Salt	1tsp
Oil	for frying

Method

Powder the roasted gram dhal to a fine powder and soak the channa dhal in water for 15-20 minutes.Drain the water and set it aside.
Roast the urad dhal to a golden color and powder it if you are using the urad dhal (I used urad powder).Melt the butter and  set it aside.

In a mixing bowl put rice flour,roasted gram dhal powder,urad dhal powder,chilly powder,salt,asafoetida,curry leaves and butter.Mix it well,now slowly add water and make a soft dough.Now divide the dough into a big gooseberry size balls and cover it with a plate.

Take ziplock cover and grease it with oil or spray.Flatten the ball with the fingers as thin as possible.Prick it with a fork to prevent puffing.Carefully remove it from the cover,drop it in the oil.

Cook it till the thattai becomes golden and crisp.Remove it from the drain it on a paper towel.

After cooling store it in an air tight container.

Enjoy.......................................................

• Flatten the ball as thin as possible,you can use a flat bottom bowl to flat the thattais.
• Apply oil on the ziplock  cover everytime to avoid sticking.
• A tsp sesame seeds or cumin seeds an also be added for extra flavor.
• Coarsely ground roasted peanuts can be used.

Linking to Diwali Bash 2013 event happenings at Cooks Joy and Diwali Delicacies Event at Spicy Treats  and Priya's Versatile Recipes.

Sumber http://www.naliniscooking.com