Skip to main content

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)
https://www.youtube.com/watch?v=8hqufRC0MWo

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
https://www.youtube.com/watch?v=h985cGEAk0I

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).

Chakli
https://www.youtube.com/watch?v=9ODquJkM7iM

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.

Chevdo
https://www.youtube.com/watch?v=iuetmjAUi4I

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.  

Peda
 https://www.youtube.com/watch?v=hO-ckJnROrk

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.

Comments

Post a Comment

Popular posts from this blog

Rasiya Muthia

The Kathiawadi in me is somehow wide awake this winter...and I crave a lot of that rustic style food - adad ni daal, Olo... I came across this recipe for Rasiya muthia and made it today. http://foodgardenandfun.blogspot.com/2009/09/rasiya-muthiya-rice-dumplings-in-gravy.html I pretty much followed the directions, and got good results, except I couldn't prevent the yoghurt from curdling slightly...and added some sugar to the recipe..but it was delicious..It's the gujarati, vegetarian version of Matzo Ball soup...super healthy and very very comforting... Here's my version for a quick reference : Mash leftover rice, salt, haldi, mirch and Besan into a dough. Do not use water (or use sparingly). Make small dumplings (I made tiny round ones). Heat some ghee, add musturd seeds, let crackle, add zeera, curry leaves and hing. Add the chaas with grated ginger, haldi, red chilli, chopped cilantro, salt and sugar. Let it come to a boil, add the muthia, cover and cook for 8-10 mins til...
2 comments
Read more

Sindhi Kadhi

 Sindhi Kadhi Vegetables Carrots, tomatoes, Doodhi, Bhee, Kachalu (arbi), Suran, potatoes, Seeng, Bhindi, white peas, Guar. Method Chop and wash all the vegetables (keep potato skins on, do not peel peas). Cut bhee slanting so as to reduce fibre. In a large pot, heat oil. Add methi & jeera (1:2). Once it crackles (methi should not become dark). Add besan and roast till dark pink. When it’s about to finish roasting, add curry leaves and heeng. Then add water and stir. Add haldi and boil for a while. Now start adding vegetables in the following order: Suran, bhee, guar, finely chopped ginger, tomatoes, big pieces of green chillies, carrots, large pieces of potatoes (give small cuts in potatoes so that the spices go in). Remove the tips of green peas. Kachalu, doodhi, green peas, seeng. Add salt, kokum. Let it boil till most of the vegetables are cooked. Now add tamarind water, red chilli powder. Finally add bhindi and fresh coriander, cover and let it cook for a few more mins on ...
Post a Comment
Read more

Veg Kadahi

 Base masala: oil+ jeera + minced onion (sauté until light brown)+ ginger + garlic (sauté for a few more minutes) + turmeric + red chilli powder + dhania jeera powder  + amchoor  (sauté for a few seconds) + tomato puree + salt and cook until tomato puree is cooked. Set aside (great base for many gravies)  Kadahi masala : on a skillet, roast some whole coriander seeds, cumin seeds, whole black pepper, fennel seeds and a couple of Kashmiri red chillies. Cool, grind coarsely and set aside.  Veggies: make cauliflower florets, cut small potatoes into wedges, slice a carrot, chop green beans, cut green peppers into large pieces, cut shallots into big pieces, thaw some green peas and corn. Also cut up some pieces of Paneer.  Heat oil + ghee in a pan, add the carrots and potatoes and let cook for a minute. Add rest of the veggies (except paneer), and sauté for 2-3 minutes. Add half of the Kadahi masala and salt and sauté for a couple more minutes. Now add the base ...
Post a Comment
Read more