Wednesday, October 14, 2009

Diwali Feast

The first Diwali after the wedding is a very significant event in an Indian woman's life. It's when she learns the traditions of her in-laws family, and starts a few of her own. It's when she sets the tone for the celebrations of all the future Diwali's in her family. Even though I am slightly busy these days, I'm really excited! Of course, so much of it is about food..Here are some recipes for my future reference.

Thor (Bombay Mummy's Recipe):

Take coarse whole wheat flour (laadu no lot). Add some sesame seeds and white poppy seeds. Add enough ghee to make "muthi padtu mon". knead a semi soft dough with whole milk. Let it rest, so that some of the milk is absorbed. Now, knead the dough, divide it into small balls and roll out small and thick puris. Prick them with a fork and fry them in pure ghee on a low flame. In another pot, prepare very thick sugar syrup (soft ball consistency). Add cardamom powder, nutmeg and saffron. Dip the fried puris in the syrup for a few minutes and take out on a plate lined with parchment paper. Let it set, till you see a white layer of sugar on each thor.

Mamra chikki (Jaipur mummy's recipe):

Melt sugar in a pan. Add a few drops of lime juice (to avoid crystallization). Before it starts getting brown, add some cardamom powder and the kurmura, stir and set in a greased thali. Cut pieces and let it set.

Chivda (recipe courtesy:


Thin Poha – 3 cups
Oil – 2 tbsp
Mustard Seeds – 1 tsp
Curry Leaves – few
Green Chili – to taste (finely chopped)
Roasted Chana Daal (Daliya) – 3 tbsp
Whole Raw Peanuts – 3 tbsp
Golden Raisins – 1 tbsp
Turmeric Powder – 1/2 tsp
Citric Acid – 1/4 tsp
Salt – 1 tsp or to taste
Sugar – 1 tsp


1. Heat the Poha in the microwave safe bowl for 2 minutes, stirring after 1 minute.
2. Grind the Salt and the Citric Acid to a fine powder.
3. Grind the sugar to a fine powder seperately.
4. In a non-stick pan, heat the Oil at medium temperature.
5. Once the Oil is hot, add in the Mustard Seeds. Allow them to pop.
6. Add in the Green Chilis and the Curry Leaves and cook for a few minutes.
7. Add in Whole Raw Peanuts and cook for 1 minute.
8. Add in the Roasted Chana Daal and cook for another minute.
9. Add in the Golden Raisins and cook for 30 seconds.
10. Add in the Turmeric Powder and the Salt & Citric Acid Powder. Mix well.
11. Add the Poha and mix very well till all the Poha is yellow and no white is visible.
12. Once it is mixed well, turn off the stove and allow it to cool for just 1-2 minutes.
13. Sprinkle the Sugar Powder and mix well.
14. Allow the Chivda to cool down to room temperature before you store it.


1. It is best to grind the Sugar yourself.
2. Adjust any or all of the ingredients to your need to suit your requirements.
3. Store it in air tight container or a ziploc for weeks. It does not need to be refrigerated.

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