Sunday, November 6, 2016

Diwali Snacks

A lot of these recipes were made after watching and reading lots of other recipes. I'll try to link to some of them.

Shankarpali (or shakkarpara)

In a pan, heat 1 part sugar + 1 part water + 1/2 part ghee (Original recipe calls for one part). Add a pinch of salt. Bring everything to a boil and cool it. Add as much Maida as will fit into it, to make a hard dough. Immediately start preparing the shankarpali. Roll out into a thick disc. Cut into small diamonds with a crinkle cutter. Deep fry on low to medium heat in oil.

Farsi Puri

I pretty much did this one based on my own instincts. Mix maida, salt, ajwain, red chilli powder, a little haldi (could have skipped), lots of crushed black pepper, ghee with muthi padtu mon. Make a medium to hard dough with water. Set aside. Knead and roll into a large disk. Use a cookie cutter to cut into small puris. Dock with a fork and deep fry on low (the oil should be hot when you add the puris, but then fry low and slow to make it crispy).


I actually used my mom's recipe. Rice flour + handful of besan (this is my addition) + salt + roasted crushed cumin + good amount of sesame seeds + red chilli powder + soft butter + yoghurt + water to make a soft dough. Make chaklis on the aluminium chaklo (or an invferted plate). Pick up with a spatula (trick I learned from the video) and fry in oil on medium.


I liked her style of draining out the oil.
Add a big handful of thick poha in really hot oil. Fry for a few seconds (do not brown), and drain into another stainless steel strainer. Once it's drained properly, transfer to another bowl. I took about a total of two cups of poha. Also fry 1 cup of peanuts and 1 cup of daliya. I know mom used to also use sliced coconut. Add salt, red chilli powder, haldi, sugar and crushed citric acid. Cool before storing.  


This was a bit tricky. Knowing when to add sugar is the key. Most recipes says wait till the khoya cools, which is true, but not completely, otherwise, sugar won't melt.

In a microwave, heat crumbled khoya in one minute bursts for 2-3 minutes. Add saffron soaked in milk and microwave for one more minute. Let it cool. Add sugar and cardamom, knead and form into pedas. Garnish with pista.

Of course, there were also  frozen cholafali and mathia.

Friday, November 4, 2016

Fried Balls of Awesomeness..or Potato Paneer Balls

This is actually a classic recipe...but it really just works...don't worry about it being fried and really is worth it...Which is why my friend, K gave it this name.....This makes around 40 or so pieces.

Boil and peel about 6 big russet potatoes. Rice it with a potato ricer (this bit takes a bit of time, but do it while the potatoes are still warm). Add salt, juice of about one lime, a handful of chopped cilantro and about half a cup of corn starch. Mix well and set aside.

Grate one small pack of paneer (maybe around 200gm?) using a medium grater. Add finely chopped green chillies (about 2), fresh ginger (about one inch piece), a big handful of finely chopped cilantro, about half a bunch of finely chopped mint, a big handful of finely chopped cashews and golden raisins. Also add salt, and a big pinch of garam masala.Mix everything.

To assemble in advance:
Prepare two cookie sheets or trays (this is just for easy assembling). Wrap them with plastic wrap. Now, with a small ice cream scoop, drop about 12 potato balls on the cookie sheet. Wet your hands, and then just press each one flat. With the same scoop, drop the paneer filling in the center of each potato disk. Now, prepare the balls by covering the filling completely. Of course, this is just a system to make it go faster. Basically, you just want paneer stuffed potato balls. Keep the prepared balls on another sheet, cover them with another plastic wrap properly and store in the fridge. This can be done a day or two in advanced or frozen for later.

mix some AP flour, salt and water to create a medium thick paste. Dip each ball in the paste, and roll in Panko breadcrumbs.

Deep fry on medium flame till golden brown. Serve with chutneys of choice.