Diwali recipes

Rasgulla (Diwali special-3)

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KONICA MINOLTA DIGITAL CAMERA                                                                          Ready to serve Rasgullas

Makes: 14-16 of the above size

Time taken: 2 hours in all

Rasgulla the popular Bengali sweet does not need any introduction at all.  But one should remember that every thing matters in the making of perfect Rasgullas from the quantity of lemon juice to be added and the kneading of the c henna to the consistency of the sugar solution.  So one must learn perfectly well following the instructions to get a price worthy Rasgullas.  Once you get the hang up of the recipe it will be like a game for you to prepare it frequently…Here is my version of the recipe.

What you need to have:

1. Whole milk – 1 liter

2. Lemon juice – 2 teaspoons

3. Sugar –  -1 and 3/4 cup – 2 cups

4. Water – 3-4 cups

5. Saffron – a few strandsKONICA MINOLTA DIGITAL CAMERA                                                                                              Whole milkKONICA MINOLTA DIGITAL CAMERA                                                                       Other ingredients of the dish

What you do with what you have:

1. Empty milk in wide bowl and place it on medium flame to boil.KONICA MINOLTA DIGITAL CAMERA                                                                                         Milk being boiled

2. When it is boiled switch of the flame ans slowly add lemon juice and keep stiring till it curdles.KONICA MINOLTA DIGITAL CAMERA                                                                Lemon juice being added to boiling milkKONICA MINOLTA DIGITAL CAMERA                                                                                      Milk being curdled

3. Strain it in a muslin cloth and wash the c henna under running water a couple of times to get rid of the bitter taste of lemon juice when added to milk.KONICA MINOLTA DIGITAL CAMERA                                                              C henna being washed in running water

4. Hang the muslin cloth with milk c henna for about 30 minutes to get rid of the extra water.  Squeeze out the extra water if any.(I will put up these licks later on in a couple of weeks)

5. Knead the c henna with your palm in such a way that it turns very soft and when you make round balls it should not break.KONICA MINOLTA DIGITAL CAMERA                                                           C henna being shaped into round balls

6. In the mean time add water to required quantity of sugar in a cooker and bring it to boil adding a few saffron strands.  While being done, place the round knead c henna balls in the sugar water and placing the lid and weight cook for 10 minutes with a whistle.  The balls double in size.KONICA MINOLTA DIGITAL CAMERA                                                            C henna balls being cooked in sugar waterKONICA MINOLTA DIGITAL CAMERA                                                                     Cooked chenna balls/Rasgullas 

7. Awhile later, transfer them to a serving bowl and chill it and they swell more!!! and yummm!!!!KONICA MINOLTA DIGITAL CAMERA                                                                           Ready to serve Rasgullas

Makes : 14-16

Time taken: 2 hours in all

Good to remember:  1. Use either whole milk, pure cow milk or buffalo milk for the dish.

2. Using less sugar than mentioned will ruin the taste of the dish.

3. Kneading of c henna is very important.  If not knead will break and will be powdered while cooking in sugar water.

4. One can even use cardamom powder in place of saffron.

5. One can decorate each Rasgulla with a pista.

 

Maida & Wheat atta chakli (Diwali special-2)

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KONICA MINOLTA DIGITAL CAMERA                                                               Ready to serve wheat atta & maida chakli  

Makes 75 of the above size(depending upon the thickness of the disc)  

Time taken: 1 hour  

I wish all my fellow bloggers and the readers of my blog a very happy diwali  and also a very happy new year too.  There is a saying that diwali is never complete without chakli.  Last year i put up plain wheat atta chakli and today i gave a trial with a combination of wheat atta and maida with the usual Blackgram dal and other ingredients and it was a big hit.  It was as crispy as the “Maida chakli” which is the signature recipe among chakli recipes on this blog, except for the colour being brown.  Here is my version of the recipe.

What you need to have:

1. Blackgram dal – 1 cup

2. Maida/all purpose flour – 2 cups

3. Wheat atta- 3 cups

4. Amul butter – 2 tablespoon

5. Cumin seeds – 1 and 1/2 teaspoon

6. white pepper – 1 teaspoon

7. Sesame seeds – 1 tablespoon

8. Chili powder – 1 teaspoon(optional)

9. salt -as per taste

10. Water – 3 and 1/2 cups(approx)

11. Cooking oil -2-3 cups(to fry chakli)

KONICA MINOLTA DIGITAL CAMERA                                                                  Mixture of sieved maida & wheat atta

What you do with what you have:

1. Dry roast black gram dal in a skillet on medium flame till you get a pleasant aroma and later,, on switching of the heat add cumin seeds and pepper to it.  On cooling, powder it to a fine consistency in the mixer.KONICA MINOLTA DIGITAL CAMERA                                                  Roasted blackgram dal with cumin and pepper

2. Sieve both wheat atta and maida in the sieve and keep it aside as shown in image-2.

3. Wrap it in a cotton cloth , knot it and steam it in the cooker for about 20 minutes as you steam idli.(without the weight)KONICA MINOLTA DIGITAL CAMERA                                                           Atta mixture being steamed in the cooker

4. When done, just remove it and press it with your hands and powder it else, it will be hardened and will have tough time to powder the same.KONICA MINOLTA DIGITAL CAMERA                                         When steamed the atta mix would be as in the image above

5. Sieve the steamed powder in the sieve.  Also mix the roasted  powdered  dal mix from step-1 to it and sieve it a couple of times so that it is mixed evenly and is as shown in the image below.  Add salt, butter and sesame seeds to it.  One can even add chili powder if needed.KONICA MINOLTA DIGITAL CAMERA                                                                          Wheat atta & maida chakli mix

6. Add water slowly and make a soft pa-liable dough so that it can be pressed easily into circular discs.KONICA MINOLTA DIGITAL CAMERA                                                                                      The chakli dough      

7.Pinch out a ball from the dough and  knead it well and fill the chakli mould and press it to make circular discs.KONICA MINOLTA DIGITAL CAMERA                                                                    Circular chakli discs ready to fry

8. Place wide skillet with olive oil or any cooking oil in it on medium flame.  On heating, just flip the chakli disc from step-7 to it and fry till it is just fried on one side.  Flip and cook on the reverse till brown and crispy.KONICA MINOLTA DIGITAL CAMERA                                                                                       Chakli being fried

KONICA MINOLTA DIGITAL CAMERA                                                                  Chakli being fried on the reverse

9. On cooling, just transfer them to an air tight container.KONICA MINOLTA DIGITAL CAMERA                                                            Ready to serve Wheat atta and maida chakli

Makes: 75 of the above size(depending on the thickness of the disc)

Time taken: 1 hour

Good to remember: 1. Use quality blackgram dal for the dish.  Else the chakli can turn hard.

2. Using red chili powder is one’s option in addition to pepper.

3. Please do not add water at ones.  Always add water in steps.

4. Fry on medium flame only and adjust there upon later.

5. Store it in air tight containers for chakli to remain crispy and fresh.

6. Always use fresh cooking oil for  frying.

Walnut Burfi(Diwali special-1)

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KONICA MINOLTA DIGITAL CAMERA                                                                        Ready to serve Walnut burfi

Makes -60 of the above size

Time taken- 45 minutes in all

As usual this year also i thought of putting up a couple of diwali recipes and this time it is Walnut burfi .  The simplest food best for health and it is certainly the case of nuts, in which mother nature has crafted nearly a perfect package of protein, healthy fats , fiber, antioxidants, many minerals and vitamins.

Among nuts, the case may be made that walnuts are king, as research shows they may boost your health in a number of ways at very easy-to-achieve “doses.”

Eating just one ounce of walnuts a day (that’s about seven shelled walnuts) may be all it takes to take advantage of their beneficial properties.Walnuts contain the amino acid l-arginine, which offers multiple vascular benefits to people with heart disease, or those who have increased risk for heart disease due to multiple cardiac risk factors.

It has cancer fighting properties, walnut consumption helps  to keep up healthy heart, it helps in weight control, improved reproduction health in men, it helps in healthy brain too.  I thought of putting up this wonderful Walnut burfi to celeberate this diwali.  Here it goes the recipe of Walnut burfi…..

What you need to have:

1. Walnuts – 1 and 1/2 cup

2. Brown/normal sugar – 3/4 cup

3. Milk – 2 and 1/4 cup

4. Cardamom and Nutmeg powder – as needed

KONICA MINOLTA DIGITAL CAMERA                                                                            Ingredients of Walnut burfiKONICA MINOLTA DIGITAL CAMERA                                                                                        Milk and Nutmeg

What you do with what you have:

1. Place a wide skillet and just warm up  Walnuts to just get rid of its skin lightly.KONICA MINOLTA DIGITAL CAMERA                                                 Walnut being warmed up to remove the outer skin

2. Just blow up the skin and dry grind in the mixer to a medium fine consistency.  Keep a fistful of the nuts aside to just powder it and mix it just before mixing and cutting.

KONICA MINOLTA DIGITAL CAMERA                                                                           Walnuts being powdered

3. Add milk to a wide skillet and bring it to boil and add required quantity of sugar and bring it to boil.KONICA MINOLTA DIGITAL CAMERA                                                                            Milk being boiled with sugar

4. On medium flame bring it to boil in till it thickens.KONICA MINOLTA DIGITAL CAMERA                                                          Milk and sugar being boiled till thickens

5. When it thickens add powdered walnuts from step-2 to it and lowering the flame keep stiring till it leaves the sides of the skillet .  While being done add the coarsely powdered walnuts and cardamom and nutmeg powder and stir well.KONICA MINOLTA DIGITAL CAMERA                                                                          Powdered walnuts being addedKONICA MINOLTA DIGITAL CAMERA                                              Fistful of walnuts, cardamom, nutmeg powder being added

6. When it leaves the sides of the skillet, just grease the plate with a little ghee and spread the mixture on it and roll it with a rolling pin evenly.  After a while just cut it into required size and shape.KONICA MINOLTA DIGITAL CAMERA                                                    Burfi mixtue being spread and cut into square shape 

7. On cooling store them in air tight containers.  It will remain afresh for more than a month.  Yummmmm……..

KONICA MINOLTA DIGITAL CAMERA                                                                            Ready to serve Walnut burfi

Makes -60 of the above size

Time taken-45 minutes in all

Good to remember: 1. Just warm up Walnuts to remove the skin and do not burn.

2. One can use 2% fat milk only and need not use whole milk.

3. Cut it immediately as it will harden and powdered if delayed.

Carrot burfi – 600th post

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                                                                         Ready to serve carrot burfi

Time taken : 45 minutes

Makes: 30

Carrots the most popular veggie commonly used in almost all homes for the known health benefits.  Carrots can be too small to the extent of 2″-2 ft in size in length and one-half of an inch to over 2″ in diameter. .  It is available in 2 colours namely orange and the red and is now available all the year round. The most health benefits of carrots intake is it is helpful in improving the eye vision and it reduces  the risk of cardiovascular diseases.  It can be either cooked or used raw in salads etc.  Today i would like to present my 600th post as this fabulous carrot burfi.

What you need to have:

1. Grated carrots – 1 cup

2. Sugar – 1 cup

3 . Besan atta – 1/2 cup

4. Milk – 1/4 cup

5. Pure ghee – 1/4 cup and 2 Tablespoons

6. Pista – A fistful(to garnish, i used Almonds)

7. Cardamom powder – A little KONICA MINOLTA DIGITAL CAMERA

                                                                             Ingredients of carrot burfi

What you do with what you have:

1. Wash, peal and grate carrots and grind it  with milk.KONICA MINOLTA DIGITAL CAMERA

                                                                         Grated carrots grind with milk

2. Sieve besan atta and dry roast it adding very little ghee till a pleasant aroma oozes out, but does not change the colour.   Transfer all the ingredients including the carrot mix and sugar into a wide skillet.KONICA MINOLTA DIGITAL CAMERA

                                                                                All ingredients in a skillet 

3. Place the skillet filled with all the ingredients on medium flame and keep adding ghee in steps as and when the sugar starts melting and combines with other ingredients to stir conveniently and also not  to burn the mix.KONICA MINOLTA DIGITAL CAMERA

                                                                         Ghee being added in steps

4. Keep heating  on medium flame and add cardamom powder once it slowly starts leaving the sides of the skillet.KONICA MINOLTA DIGITAL CAMERA

                                                      Cardamom powder being added to the burfi mix

5. Continue heating on medium flame till the burfi mass  completely leaves the sides of the skillet and turns like chapati dough, drop a little in water and see if it can be rolled into a non stick ball, then  just switch of the flame and garnish with grated cashews and almonds.KONICA MINOLTA DIGITAL CAMERA                                                         Grated dry fruits being spread on the burfi mass

6. Grease the plate and spread the burfi mass on it and cut it immediately.KONICA MINOLTA DIGITAL CAMERA                                                                                    Carrot burfi being cut 

7. Transfer it to a plate for a closer view of the dish.  On cooling, store it in air tight containers and will be afresh for at least 10-15 days.KONICA MINOLTA DIGITAL CAMERA

                                                                               Ready to serve Carrot burfi

Time taken : 45 minutes

Makes : 30

Note: 1. Grated carrots should be grind fine with milk else will not be suitable to set the burfi.

2. One can replace the normal milk with full fat milk which will in turn be easier to set the same and also tasty for sure

3. Always once the burfi mass is spread on the plate cut it immediately.

Kaju katli (Diwali special-3)

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KONICA MINOLTA DIGITAL CAMERA

                                                            Ready to serve Kaju katli

Number of Burfis: 14 – 16

How long it takes: 30 minutes

Cashew/Geru beeja/Kaju needs no introduction and it has ample of uses and is mostly used  as an embellishing ingredient.  People use it in gravy for North Indian dishes for thickening just like South Indians use coconut milk.  Today I would like to put up Kaju katli which is a very popular burfi these days.  It is also one of my favorites.  It is very easy and a hassle free dish for sure and can be prepared in 20-30 minutes. Here is my version of the same.

What you need to have:

1. Cashew nuts – 1 cup

2. Sugar – 1/2 cup

3. Water – 1/4 cup

4. Saffron  – A  few strands

5. Milk – 1 Teaspoon (optional)

6. Ghee – Just for greasing (optional)

KONICA MINOLTA DIGITAL CAMERA

                                                                 Ingredients of kaju katli

What you do with what you have:

1. Powder cashews to a very fine consistency in the mixer.

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                                                          Cashews being powdered

2. Place a thick bottomed skillet on medium flame with sugar in it.  Add required quantity of water to it.

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                                                        Sugar being boiled with water

3.  Let sugar dissolve in water and keep adjusting the flame in such a way that the syrup when dropped in a plate with water should never dissolve when you touch.  In other words the syrup is in between 1 and 2 string consistency.

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                                               Making of sugar syrup in progress

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                                                                Testing the sugar syrup

4. At this junction add powdered cashews and saffron strands from step 1 to it and keep stirring  for about 3-4 minutes simmering the flame and finally switching of the flame when it thickens.

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                                                 Cashew powder added to sugar syrup

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                                                         Kaju katli mix being thickened

5. To check if ready to be rolled, just roll a small pinch of the mix in between your fore finger and thumb.  If you get a non stick ball, it means it is ready to be rolled to cut into pieces.

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                                               Non stick ball of the dough for a test

6. Roll the dough mix on a clean platform and cut it into required size pieces.  If you are not able to roll it then you can just sprinkle a few drops of milk and roll it applying a little ghee to your hands for kneading and then roll subsequently.

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                                                       Kaju katli mix being cut into pieces

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                                                                       A closer view of the dish

Good to remember: 

1. Make sure you use fresh stock of cashews for the dish. Do not use the cashews stored in the refrigerator to powder it.  Allow it to regain room temperature so that the powder will be fine and will be best suited for the dish.

2. If the sugar syrup is not appropriate do not add cashew powder and it will not be set and will make the pieces turn sticky.

3. Be careful with the proportion of ingredients. There is little room for error ; stick to above measurements.

4. If one adds milk to set the dish then its shelf life of the same will be reduced.

Wheat atta chakli (Diwali special-1)

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How long it takes: 1 hour

Number of Chaklis: 35-40 of the above size

I would like to wish Happy diwali to all the viewers of my blog.  A bundle of joy arrived last week with my daughter -in-law delivering   a baby boy, our first grandchild. So not surprising then that the Diwali recipes are coming a little late.

Now, When I fried the first batch, it was a little soggy since I added less than required butter. Fixing the butter fixed the chaklis! I never thought this particular chakli would be so crispy and mouth watering!

By the way, Chaklis come in many flavors – here are the many other chaklis on this blog – Sabudana ChakliRice Atta ChakliMoong Dal ChaklisMaida ChaklisPotato Chakli and Sugarcane juice chakli.

  What you need to have:

1. Wheat atta – 2 cups

2. Roasted blackgram dal powder – 1/3 cup

3. Butter – 1 Tablespoon

4. Red chili powder – 1/2 teaspoon

5. Sesame  – 1 teaspoon

6. Cumin seeds – 1/2 teaspoon

7. Salt – as per taste

8. Water –  cup(approx)

What you do with what you have:

1. Place a wide skillet with blackgram dal in it and roast it till you get a pleasant aroma.  On cooling grind it to a very fine powder in the mixer and sieve it as well

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                                                       Wheat atta and Blackgram dal powder

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                                                                 Other ingredients of the dish 

  2.  Sieve atta and place it in a muslin cloth and tie it and steam it in the cooker for 15 minutes.

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                                                               Sieved atta in a muslin cloth

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                                                           Wheat atta being steamed in cooker

3. It will turn into lumps and you will have to just press it with your palm to powder it on cooling and sieve it through the sieve along with blackgram dal powder from step-1 to it.

KONICA MINOLTA DIGITAL CAMERA                                                                       Wheat atta on steaming

4. Transfer sieved atta-dal powder mix to a wide bowl and add cumin seeds, sesame seeds, red chili powder, salt and butter to it.

KONICA MINOLTA DIGITAL CAMERA                                                                     All the ingredients in a bowl

5. Mix all the ingredients well with your hands and add water slowly in steps to make a pliable dough and knead it well with your hands and the chakli dough is as shown in the image below.

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                                                                               Chakli dough.                                                                                  6.  Pinch out required quantity of the dough , knead well with your hands and insert it into the mould and make round chakli on a thick plastic paper.

                                                                                                           KONICA MINOLTA DIGITAL CAMERA                                                                        Chali being made on a plastic sheet                  

7. Place a skillet with 2 cups of cooking oil in it on medium flame.  When heated just place chakli from step-6 into the oil and fry it till done and flip it to fry on the other side too till crispy.

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                                                                       Chakli being fried in oil

8. On cooling transfer it to an air tight container.

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                                                                 A closer view of chakli

Good to remember:

1. I have used “Ashirwad” atta and amul butter.

2. The quantity of water mentioned is actually for this brand of atta but do not pour it at once – make sure you add it slowly in steps for better results.

3. Always fry on medium flame only once oil is heated .

Alu Bhujia Sev

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How long it take: 45 minutes

This was in my to-do list for a while. I prepared it a couple of times experimenting with change of ingredients and this time it turned out delicious and thought of just sharing it with you all. I was normally buying Haldirams alu-bhujia  for topping with upma and semiya, but I now have switched to my own version! By the way, there is already a Bhujia sev that I put up earlier. 

What you need to have:

1. Boiled and grated potato – 1/2 cup

2. Chick pea atta – 3/4 cup

3. Rice atta – 1/3 cup

4. Garam masala powder – 3/4 teaspoon (home made)

5. Turmeric powder – 1/2 teaspoon

6. Asafoetida powder – 1/3 teaspoon

7. White pepper powder – 1/2 teaspoon

8. Black salt powder – 1 or 2 pinch

9. Raw cooking oil – 1 tablespoon

10. Water  as desired

11. Salt – to taste

12. Cooking oil – 2 cups ( to fry)

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Ingredients of alu-bhujia sev

What you do with what you have:

1. Wash, peel cook potato in the cooker as usual till soft.  On cooling, grate it and keep it aside..

2. Sieve both the atta in the siever. Transfer it to a wide bowl along with turmeric powder, salt, black salt powder,  asafoetida powder, white pepper powder, garam masala powder, grated potato and cooking oil.

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All ingredients in a bowl

3.  Mix the dough along with other ingredients and add very little water to make a medium soft dough.

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Alu-bhujia dough

4. Place a part of the dough in the bhujia mould. Place a skillet with  cup of cooking oil in it on medium flame. On heating just press bhujia with the mould till one batch of bhujia is pressed out. Fry it till crispy and flip it and fry till done. Repeat the same process for the remaining dough.

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Dough in the bhujia mould

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Alu-bhujia being fried

5. On cooling just transfer it to a air tight container and will remain afresh if fresh cooking oil is used for frying.

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Ready to serve Alu bhujia sev

Good to remember:

1. Potato must be cooked very smooth to make the dough and to mix it easily with the dough.

2. The dough should not be very smooth  to avoid it from not penetrating well from the mold.  (That depends upon your mold)

3. More smoother the dough sev will absorb more oil for frying.