Diwali/Deepavali Recipe

Diwali/Deepavali Recipes

Monday, October 24, 2016

Coconut Ladoo | Coconut Ladoo with Condensed Milk | Diwali Sweets

Coconut Ladoo , an easy ladoo recipe with coconut flakes and condensed milk. Yep, just two ingredients and within 10 mins you can make 16 ladoos from the scratch. I have been eyeing on this ladoo for long time , finally today i made it and enjoyed every bite of it. It's so delicious and i like the chewy texture of the ladoo.
Here i'm using coconut flakes, but you can use the fresh coconut too, while scraping the fresh coconut, avoid scraping the brown part, it will change the color of the ladoo.If you love coconut like me, then give it a try for this diwali and enjoy with your family. And also it's a perfect ladoo for gifting to your neighbors or relatives on this diwali and i place it on cupcake liners for gifting to one of my friend. I looks so inviting and tastes so delicious.

Coconut Ladoo

Preparation Time : 10 mins | Cooking Time : 5 minsMakes : 16 small ladoos 
Recipe Category: Sweets | Recipe Cuisine: Indian
Unsweetened Coconut flakes - 2 cups 
Sweetened condensed milk - 200ml
Unsweetened coconut flakes - 1/4 cup(for rolling)

Heat a non stick pan, add condensed milk and coconut flakes into it.Mix it well and keep on stirring for 3 mins on medium flame.After around 3 mins, the whole mixture becomes a single mass and moves along with the spoon easily.Remove from flame and let it comes to room temperature. Take a small amount and roll into ball shape and put it on coconut flakes.Roll the ladoo in coconut flakes on all sides & keep it aside. Do the same for the remaining mixture.Tasty Coconut Ladoo is ready. Put it in airtight container when it's completely cooled.
  • You can use dessicated coconut or fresh coconut too.
  • If you're using fresh coconut, dry roast it and use.
  • If you wish, add 1/4 tsp of cardamom powder for extra flavor.

Continue Reading »

Friday, October 21, 2016

OmaPodi | Plain Sev | Diwali Recipes

Omapodi ,an easy snack that you can make for this diwali. As we love omapodi a lot, i make them frequently for our evening tea.It's so simple and doesn't need any fancy ingredient and you can make about 1 cup of omapodi under 20 mins from the stratch.
Here in the recipe i used only 1 tsp of omam, as i prefer my sev with mild flavor, but you can increase the amount as per your liking. As it's very small amount, it's difficult to powder them in mixie, so i put in between kitchen paper towel and crushed it with rolling pin. If you have hand motor & pestle,it does the job too. Now let see the procedure for this simple sev.

Omapodi | Plain Sev

Preparation Time : 10 mins | Cooking Time : 20 minsMakes : 11/4 cups 
Recipe Category: Snacks | Recipe Cuisine: Indian
Gram Flour - 1 cup
Rice Flour - 1/4 cup
Butter - 1 tbsp
Ajwain/Omam - 1 tsp
Hot water - 1/4 cup
Salt - to taste

Dry roast omam till nice aroma comes from it, powder it and put in a bowl and pour 1/4 cup of hot water into it and let it aside until it comes to room temperature.In a large bowl, add gram flour, rice flour and salt. Mix it well.Add butter and mix it well with the flour, then filter the omam water and add into the flour.Mix it with your hand and form a stiff dough.Take the murukku press with omapodi disc, make a log from the dough and put in the murukku press and close it with lid.Heat the oil for deep frying and squeeze it directly on the heated oil in a circular motion starting from the end and finish in the middle. Cook on one side and then flip it and cook still "shhh" sound stops.Remove it from oil and place it on tissue paper.Do the same for the remaining dough.Tasty & crispy Omapodi is ready. Let it cool completely and store it in air tight container.
  • While squeezing omapodi on heated oil, be quick and also keep distance between your hands and heated oil.There is a chance of heavy steam when the dough touches the hot oil. 
  • If you want more flavor, along with omam water,add the crushed omam too.But if the hole in the omapodi disc is small, there is a chance of omam get stuck in those holes and make it difficult to squeeze.
  •  Adding butter & rice flavor gives crispy omapodi.

Continue Reading »

Thursday, October 20, 2016

Milk Peda | Kesar Peda| Milk Peda with milk powder | Diwali Sweets

Milk peda is one of my favorite sweets in childhood, now i'm not big fan, but occasionally i can have some pedas. I like  pedas which have some cracks on top and when you put it in your mouth, you can sense the grainy texture of khoya in your tongue, but in most of the recipes i saw, it looks so soft on outside without any cracks, so i keep postponing to make pedas at home.
At last,i found the recipe to my expectation and it looks very easy to make with milk powder. I have a pack of milk powder in my counter for months without touching, so thought as it's the best way to use those milk powder and turns them into yummy diwali sweets.

Milk Peda

Preparation Time : 10 mins | Cooking Time : 15 minsServes : 12 pedas 
Recipe Category: Sweets | Recipe Cuisine: Indian
Milk Powder - 1 cup
Heavy Cream - 1/2 cup
Sugar - 1/4 cup
Saffron - few strands
Warm milk - 11/2 tbsp
Cardamom - 2 crushed

Measure cream and powder ,soak saffron in wark milk.Heat the pan add cream and milk powder.Mix it well and it becomes single mass within few minutes. Now cook the milk powder and heavy cream, with the spatula, spread the milk powder mixture in the pan and flip it. Keep doing this for 3 mins.Now add the saffron along with milk and mix well.Keep on stirring continuously without leaving unattended for a sec.At one stage, the whole mixture doesn't stick to the pan and moves along with the spatula easily. It's called khoya. After adding saffron milk, it takes 11 mins to achieve this stage on medium flame.Remove the  khoya to the plate immediately and spread it on the plate to cool quickly.Once it's warm(hand bearable temperature), it should be crumble, at this stage ,add sugar and cardamom powder.Mix it well with your hand(i transfer the mixture to bowl for easy mixing), if needed add 1 or 2 tsp of milk to form a dough like consistency. Now make small balls and flatten it with your hands. Do the same for the remaining.On the top of the peda, you can make any type of impression you like, i simply make some cross with knife.Tasty Milk Peda is ready.
  • Cooking milk powder mixture on low flame is very important to get the perfect texture.
  • Add sugar when the khoya is warm, so it will be easy to mix together.
  • Don't add sugar when it's hot, the sugar will melt and you can't make pedas.
  • When it's warm, the khoya should be crumble., that's the correct texture.  
Look at those texture

Continue Reading »

Tuesday, October 18, 2016

Savory Diamond Cuts | Thukada | Diwali recipe

Savory Diamond cuts / Thukada, an easy savoury recipe for this diwali. When i mentioned that i'm going to post this diamond cuts recipe for diwali to ST, he immediately said that's very easy,even we(him and his brother & sister) made them as snacks when we were in holidays on our schooldays.Yep, it's that much easy,even you can include your kids in cutting the diamonds, they would love to too that.Now let's see how to make this easy snack.

Savory Diamond Cuts

Preparation Time : 20 mins | Cooking Time : 20 minsMakes : 2 1/2 cups 
Recipe Category: Snacks | Recipe Cuisine: Indian
All purpose flour - 1 cup
Red chili powder - 1/2 tsp
Cumin seed - 1/2 tsp
Sesame seed - 1/2 tsp
Oil/ Butter - 2 tsp
Salt -to taste
Oil - for frying
Water - to kneed dough

Take flour in a bowl, add red chili powder,salt,cumin seed and sesame seed into the flour.Mix it well with flour,add 2 tsp of oil, mix it well and then add water slowly to form a stiff dough.The dough should be stiff like poori dough , keep it aside for 15 mins. Then make four equal size balls from the dough.Take a dough ball and roll into sheets with rolling pin, with knife/pizza cutter, cut the sheets into thin strips.Then again cut diagonally  to form diamond shape.Remove the diamond cuts and place it on separate plate . Similarly do the same for remaining dough.Heat the oil in sauce pan/kadai, drop few diamond cuts into the oil and fry it in medium flame.Once it becomes golden brown, remove it from oil and place it on tissue. Do the same for the remaining diamond cuts.Tasty & crispy Diamond cuts is ready.Let it cool completely & then store it in air tight container.
  • Always fry in medium flame for even coloring.
  • The diamond cuts look like sticks to each other before frying,don't worry, once you put it in hot oil, it will automatically separate.
  • If you like the omam flavor, add 1/4 tsp of omam instead of cumin seed.
  • The dough should be stiff, otherwise it absorbs lot of oil.
  • The rolled sheets should be medium thick like pooris. 

Continue Reading »

Monday, October 17, 2016

Sweet Boondi | Boondi | Diwali Sweets

Though i had made kara boondi and boondi ladoo, i never made sweet boondi before. Making boondi itself is a bit time consuming process and need lot of attention.I wish to have more hands especially when i  make any indian sweets :-), usually it requires lot of stirring or multitasking at a time, right?

Clicking step by step photo is really difficult, making boondi at one hand and clicking on other hand, omg, somehow i manage it. But when i see those beautiful boondi, all my pain was gone and it taste so delicious.Crispy outside and juicy inside,who can say no to that? and i vaguely remember eating boondi with sugar candy in it in my childhood. but now i couldn't find any shop making like that, just to recreate that,i added sugar candy,but you can skip that. If you're beginner, then see the notes and this video before you start, it helps to avoid the mistakes and make the process easier. 

Sweet Boondi

Preparation Time : 15 mins | Cooking Time : 20 minsMakes : 2 cups heaped 
Recipe Category: Sweets | Recipe Cuisine: Indian
Besan/Gram Flour - 1 cup
Rice flour - 11/2 tbsp
Sugar - 3/4 cup
Cardamom - 3
Cloves - 2 
Cashews - 1 tbsp
Ghee - 1 tsp
Sugar candy(Optional) - 11/2 tbsp
Oil - for frying

Take gram flour & rice flour in a bowl, add water and make a pouring consistency batter without any lumpsHeat oil in a wide pan, take the slotted spoon(with holes in it) and keep above the oil,now take a laddle full of batter and pour it on slotted spoon and spread it in circular motion, the boondhi slowly drop into the oil.Let the boondi cook till it "shh" sound stops,remove it from the oil and place it on tissue paper. Before doing next batch, clean the slotted spoon to get neat round shapes.Once all the boondi is fried,take the sugar in a sauce pan, add water just to immerse the sugar and let it boil,till the sugar reach one string consistency(Take sugar syrup in between your thumb & index finger, it should from single thread).Now add  the crushed cardamom and cloves in to the sugar syrup , then add boondi, give a good mix and finally add sugar candy.Fry cashews till golden brown & add into the boondi, let it cool completely.Tasty & juicy Sweet Boondi is ready.
  • While making the batter, don't add too much water at the start, check it by dipping a spoon in the batter and place it above the hot oil.
  • If the boondi have tails, you have to add more water or else
  • if the boondi becomes flat and absorbs lot of oil,then you have to add more flour.
  • To check the detail procedure see this video.
  • Sugar candy is optional.
  • Cloves and cardamom gives great flavor to the boondi.
  • If you like, you can add rose essence too for flavor.
  • If you have boondi karandi, use that, it will give the perfect shape.

Continue Reading »