Sweet somas / Karchikai / Karanji recipe - Diwali recipes

Ingredients

Maida /All purpose flour   : 1 cup
Corn flour                           : 1 tbsp
Ghee                                    : 1 tblsp
Salt                                      : a pinch

Ingredients for filling

Fried gram dal                      : 1/2 cup
Sugar                                     : 3/4 cup
Grated coconut                       :  1/2 cup
Cardamom                              : 2 nos

Method

Mix maida, corn flour, ghee , salt well.

Sprinkle little water and make a stiff dough.

Keep aside for an hour.

Grind cardamom and sugar to a fine powder and keep aside.

Dry roast fired gram and coconut separately and let it cool.

Grind fried gram to a fine powder , add it to the sugar powder and mix.

Add roasted coconut to it and mix everything well and keep aside.

Divide the maida dough into 15 equal balls.

Roll each into thin pooris, add 1 tbsp of fried gram mixture into the poori , greese the side of the poori with little water andclose it.

Press the greased side well and trim the edges with a somas cutter , knife or with a fork.

Deep fry in medium hot oil until golden brown colour.

Allow it to cool and sore in an air tight container.

Enjoy and Happy Diwali....:)

Ribbon Pakoda / Nada / ரிப்பன் பக்கோடா

Ingredients

Besan flour / kadalai mavu                         : 2 cups
Rice flour                                                     :  1 cup
Roasted gram flour / pottukadalai mavu   : 1/2 cup
Butter                                                          : 1/4 cup
Red chilli powder                                       : 1 tbsp
Asaoetida                                                    : 1/2 tsp
Salt                                                              : to taste
Oil                                                               : for deep frying 

Method

Heat oil in a heavy bottomed kadai on medium flame.
In a mixing bowl add butter, salt, chilly powder, asafoetida and mix well.
Add rice flour, gram flour, besan flour and mix it dry for few minutes.
Slowly add required water  and make a dough.
It should be stiff but moist.
Take a lemon size dough, add it to the murukku press / achu ,  press a round layer directly on top of oil .
Flip to other side and fry until golden brown.
Take it out from oil  and drain it in a kitchen towel.
Store it in an air tight container.
Enjoy...:)

Eggless Achu Muruku /அச்சு முறுக்கு /Rose Cookies / Achappam

Ingredients

Rice flour           : 1 cup 
Powdered sugar : 1/2 cup
Maida                 : 1/4 cup 
Water                 :1/2 to 1 3/4 cup 
Salt                     : a pinch 
Oil

Method

Let the achu murukku mould sit in oil for 1/2 an hour.
Mix rice flour,maida,powdered sugar,salt together , add water and mix everything well.
Heat oil in a kadai,  
Dip the mold into the batter. 

The batter should only cover three fourth of the mold. 

Place it in hot oil, slightly shake the mould.

The murukku will slide into the oil.

Flip to other side and cook until done.

Let it cool and store in in an air tight container. 

Enjoy.

3 Minutes Microwave Mysorepak .

Ingredients

Besan Flour : 1/2 cup
Ghee : 1/2 cup
Powdered Sugar : 1 cup
Milk : 2 tbsps

Method 

Melt ghee in a microwave for one minute.
Mix besan flour, sugar and milk to the ghee and mix.
Microwave it for 3 minutes ( Remove in between and mix)
Once you see bubbles forming on the mixture, remove pour over a greased plate.
Allow it to cool and cut into pieces.
Enjoy .. 

Potato Murukku / Aloo Murukku

Ingredients

Boiled Potato      : 1 ( medium size)
Rice flour            : 1 cup
Butter / ghee        : 1 1/2 tbsps
Asafoetida           : a pinch
Cumin seeds        : 1/4 tsp
Salt
Oil

Method


                                                              Grate the potato

                                                         Add it to a wide bowl.

                                                                Add rice flour,

                                                                         Salt,

                                                            Asafoetida,

                                                     Butter and Cumin seeds to it

                                       Mix everything well and knead like a firm dough using little water.

                                                                        Take a small portion, 

                                 Fill the greased Murukku Achu (Murukku Maker ) with that dough,Squeeze it out 

                     Press the Murukku achu on a greased plate and gently drop into hot oil. 

                                                     Cook on medium flame till crisp..

Collection Of Diwali Savoury / Snacks Recipes from Vidhu's kitchen

CornFlakes Mixture / கார்ன் ஃப்ளேக்ஸ் மிக்ஸர் 

Cashew nut Murukku / முந்திரி பருப்பு முருக்கு 

Potato Bajji 

Eggless Coconut Macaroons 

Thayir vadai/ Dahi Vada 

Quick Crunchy Bites 

Walnut Pakoda 

CornFlakes Mixture / கார்ன் ஃப்ளேக்ஸ் மிக்ஸர்

Ingredients

Raw Corn Flakes   : 1 cup
Raw Peanuts  : 1/4 cup
Red chilli powder  : 1 tsp
Asafoetida              : a pinch 
Cashewnuts            : 2 tbsps
Curry leaves           : 2 tbsps
Salt
Sugar                      : 1 tsp
Oil

Method

Heat oil in a wide pan, 
Fry cornflakes ,they take just a few seconds to turn golden brown.
Remove immediately from oil and drain it.
Next fry peanuts,cashew nuts,curry leaves one by one till golden brown.
While they are hot,sprinkle all the spice powder including salt and sugar. 
Mix everything well.
Store in an air tight container..

Collection of Diwali / Deepavali Sweets Recipes from Vidhu's Kitchen

Panner Fudge With Just 2 Ingredients 

Manoharam Recipe 

Kaju Badam Kesar Burfi ( Without Ghee ) 

Rasgulla 

Doodh Peda / Milk Peda   

Badusha 

Rava Kesari 

Dates & Nuts Ladoo ( Without Ghee & Sugar ) 

Coconut Burfi / Thengai Burfi/Coconut Fudge 

Maida Burfi with Chopped Dates & Nuts 

Badam Halwa /Almond Halwa  

Maladu / Fried gram Balls/Pottukadalai Urundai  

Kaju Katli ( without ghee) 

Oats & Dates Peda 

Wheat Halwa ( simple process with less ghee) 

Gulab Jamun 

 Malpua 

Mysurpa(k) 

Cashew nut Murukku / முந்திரி பருப்பு முருக்கு

Ingredients

Rice flour              : 4 cups
Cashewnut            : 1 cup
Ghee                     : 1 1/2 tbsps
Salt
Asafoetida
Oil 



Method

Soak cashewnuts for 1/2 an hour . 

Grind cashew nuts to a smooth paste with little water and transfer it to a wide bowl.

                                                               Add rice flour to it.

                                                                    Add ghee.

                                                                         
                                                                         Salt

                                     

  

                            

                                                                      Asafoetida and 

 

                                                          Mix everything Well.

                                          Sprinkle little water and knead like a firm dough.

                                                      Take a small portion, 

                            Fill the greased Murukku Achu (Murukku Maker ) with that dough, 

                                       Squeeze it out in a circle motion in hot oil.

                                                     Fry,when crisp,remove from oil.

                                              Let it cool and store it in an air tight container.

Pottukadalai Urundai / பொட்டுகடலை உருண்டை

Ingredients

Pottukadalai   : 1 cup
Jaggery           : 1 cup
Water              : 3/4  cup

Method

Heat 1 cup of water in a deep pan and add the jaggery. 

Mix well and wait until the jaggery dissolves completely and filter the syrup to remove the impurities. 

Bring it to boil and let it cook till the syrup reaches soft ball consistency. 

To check the correct consistency, take a drop of jaggery syrup ,add it in a cup of water,if the syrup able to form a ball,then that is the correct consistency

Add pottukadalai to it ,mix and remove from fire.

Grease both the hands with ghee or with rice flour and roll tightly into balls. 

Let it cool,store it in an air tight container . 

Paruppu Payasam with Palm Jaggery for Aadi Velli / ஆடி வெள்ளி / பருப்பு பாயசம் / பனை வெல்லம்

Ingredients 

Moong dal   : 1/2 cup 
Chana dal   : 1 tbsp
Palm Jaggery        : 1/4 cup 
Milk             : 3/4 cup 
Ghee            : 1 tbsp
Cashew nuts  : 1 tbsp
Cardamom powder  : 1/2 tsp
Chopped coconut pieces  : 1 tbsp 

Method 

Roast moong dal & chana dal with 1/2 tsp ghee until little brown.
In a pressure cooker add milk, 1/2 cup water and the roasted moong dal and cook upto 3 to 4 whistles.
Make a thick syrup with palm jaggery with little water.Add the cooked dal to the jaggery syrup, mix well add cardamom powder and let it boil on low flame for few minutes.
Remove from flame , fry cashewnuts and coconut pieces in the remaining  ghee and add it to the payasam.
Mix well and serve hot.

350 th Post - Dates & Nuts Ladoo ( Without Ghee & Sugar )

           This is my 350th Post... A BIG THANKS TO YOU ALL..

Ingredients 

Chopped Dates   : 1 1/2 cup
Cashew nuts       : 1/4 cup
Almonds             : 1/4 cup
Melon Seeds       ;  1 tbsp
Pistachios            : 1/4 cup
Poppy seeds       : 2 tbsps
Cardamom powder 

Method

Dry roast poppy seeds for few minutes and keep aside.
Grind dates coarsely in a mixer and keep aside.
Dry roast cashewnuts,almonds, melon seeds,pistachios for few minutes and grind coarsely.
Mix dates,nuts powder,cardamom powder and combine everything well and Knead into a dough and shape them into small ladoos.
Roll the ladoos in poppy seeds.
Store in an air tight container...