Indianfoodcafe: Festival Recipes

Showing posts with label Festival Recipes. Show all posts

Ingredients

Rice flour 5 cups

Cumin seeds 1 tsp

Salt

Butter

Oil for frying

How to make Kodubale

Add cumin seeds and salt to the flour. Mix in softened butter and

knead well. Take small balls of dough at a time. Make ropes with

the dough and use moistened hands to join and form small

bangles. Fry on low flame till golden brown. Drain on paper

towels. You can check if they are fried right by breaking one on

cooling. If it is crispy with crumbs in the center, it is fine. Store

in air- tight containers after they cool.

How to make Sev

Sev is a popular North Indian snack of deep fried slender extrusions of gram flour. This may also be a part of snacks like

Bhelpuri and Sev puri

Ingredients

Gram flour 1 cup

Asafetida a pinch

Turmeric powder 1/4 tsp

Salt to taste

Oil for frying

How to make Sev

Mix gram flour, asafetida, turmeric powder and salt. Add about 5

tbsp of hot oil to the mix. Knead into soft dough with enough

water. Use a 'sev press' to get strands of sev into hot oil. Fry till

light brown and crisp. Cool and store in an air-tight container

How to make Ganthia

Is a snack made with gram flour,crispy and crunchy.

Ingredients

Gram flour 1 cup

Carrom seeds (ajwain) 1 tsp

Asafetida a pinch

Salt

Oil for deep frying

How to make Ganthia

Sieve the gram flour and add salt, asafetida and ajwain. Add

about 5 tsp of oil into the mix and rub in thoroughly. Add water

and make soft dough. Use a perforated ladle (ganthia jhaara).

Make batches of ganthia by pressing batter onto the ladle into

hot oil. Fry for a minute. Do not fry them till they are brown.

Drain on paper towels. Store in airtight container.

How to make Ribbon Pakoda

Pakoda is very popular in south india as tea time snack

Ingredients

Rice flour 2 cups

Gram flour 1 cup

Chili powder 1 tsp

Salt

Asafetida 1/4 tsp

Sesame seeds 1 tsp

Butter 1 tbsp

Oil for deep frying

How to make Ribbon Pakoda

Sieve both besan and rice flour and mix in a bowl. Add chili

powder, salt, asafetida, butter, sesame seeds. Knead into soft

dough with water. Use the Ribbon Pakoda press to prepare flat

strips directly into hot oil. Fry till golden yellow. Drain on paper

towels. Cool and store in airtight containers.

How to make Shankarpali

Its very popular in Western india, It is traditionally enjoyed as a treat on the Diwali holiday

Ingredients

Maida 1 cup

Wheat flour 1 cup

Rice flour 2 tsp

Chili powder 2 tsp

Asafetida 1/4 tsp

Cumin seeds 1 tsp

Salt to taste

Water

How to make Shankarpali

Mix all the flours and add the seasonings. Heat 2 tbsp of oil and

add to the mixture. Knead into soft dough with just enough

water. Keep aside for about 20 minutes. Roll out the dough into

a thin chapathi. Cut out squares or diamonds with a sharp knife

or cookie cutter. Deep fry them in hot oil till golden brown.

Store in an airtight container.

Its a tea time snack made of rice flour

Ingredients

Rice flour 2 cups

Roasted gram or peanuts

Chili powder 2 tsp

Butter 2 tblsp

3/4 cup

White sesame seeds

Water as needed

Salt as needed

Oil for deep frying

Asafetida 1/4 tsp

Curry leaves few

How to make Nippat

Coarsely powder the peanuts or roasted gram. Mix rice flour

with other ingredients to make firm dough. Use a plastic sheet

and coat it with a bit of oil. Make balls of this dough and flatten

into small discs on the plastic sheet. Deep fry the nippats or

thattai in hot oil till golden brown.

How to make Mixture

As the name implies, mixture is a tasty blend of nuts and other ingredients such as boondi, sev, murukku bits and fried gram. Each region has its own special mixture recipe.

Ingredients

Spicy Boondhi ' 1 cup

Sev ' 1 cup

Ribbon pakoda '1/4 cup

Murukku '2-3 no

Peanuts ' 1/4 cup

Roasted gram ' 1/4 cup

Rice flakes ' 1/4 cup

Freshly ground pepper 1/4 tsp

Curry leaves ' few

Salt to taste

Cashewnuts ' 6

Cornflakes 1/2 cup

How to make Mixture

You need to deep fry the peanuts, roasted gram, rice flakes, curry

leaves, cashew nuts, cornflakes in oil; one at a time. Add a bit of

salt to the oil. Drain the excess oil on a kitchen towel. Toss all

the ingredients together and ground pepper. Store in an airtight container.

How to make Murukku

Murukku is a crispy and crunchy indian tea time snack orginated from tamil nadu but well famous all over indian

Ingredients

Rice Flour 2 cups

Besan / Gram Flour 1 cup

Butter, softened 3 tbsp

Ajwain Seeds 1 tsp

Turmeric Powder 1/4 tsp

Asafetida Powder 1/4 tsp

Red Chili Powder to taste

Salt to taste

Oil for deep frying

How to make Murukku

Mix the flours, red chilli powder, ajwain, salt, asafetida and

butter in a bowl and mix well to get a soft dough. Use little water

while mixing. Take a kadai with oil for deep frying. Take a

portion of the dough and fill in the murukku or chakli press.

Press the top of the sieve to get the murukku shape over a ladle.

Dip the ladle in hot oil to fry the murukku till golden brown.

Drain on paper towels

How to make Mathri

It is a rajasthani snack,its like biscuit but made of flour,it is very crispy used as a tea time snack

Ingredients

Flour 2 cups

Salt 1 tsp

Ajwain 1/2 tsp

Oil 5 tbsp

Lukewarm water for kneading

Oil for frying

How to make Mathri

Mix flour, salt, ajwain and oil. Knead into firm dough by adding

required water, little at a time. Keep the dough aside for about

20 minutes. Divide the dough into about 40 balls and roll into

circles of about 2" thickness. Prick in a few places. Deep fry each

of the pieces till golden brown. Store the mathris in airtight

containers.

How to make Mysore Pak

Mysore pak is rich with ghee,sugar,gram flour,usually served as dessert. it is a sweet from south india (mysore) so it get its name as mysore pak

Ingredients

Gram flour 1 cup

Sugar 1 cup

Ghee 1 cup

Cardamom powder 1/2 tsp

How to make Mysore Pak

Take a teaspoon of ghee in a pan and heat it on low flame. Pour

in the flour and keep stirring till it is slightly dark and aromatic.

Keep aside. Add water to the sugar and boil to form syrup. Do

not wait for thick syrup. Slowly add the flour as you keep stirring

to avoid lumps. Gradually add the ghee but continue to keep

stirring the mixture around. It will froth and slowly start to

thicken and start forming a lump. Keep a greased plate ready.

Pour the mixture into the greased plate and allow it to cool. Cut

into slabs when it is slightly warm but firm. After it has

completely cooled, you can store the Mysore Pak in an airtight

container.

How to make Kala Jamun

It is a type of Gulab jamun less sugar syrup is using

Ingredients

Grated mawa 2 cups

Flour 8 tsp

Cardamom 3

Finely powdered Sugar 3 cups

Saffron strands Oil for frying

How to make Kala Jamun

Prepare sugar syrup by dissolving the sugar in about a liter of

water and boiling it till it reaches string consistency. Add saffron.

Combine mawa and flour and mix well, kneading into a firm

dough. Divide the dough into about 25 portions and shape into

jamuns, either round or rolls. Deep fry the jamuns till they are

dark brown. Drain and immerse them in the sugar syrup. After

about half hour, drain them.

How to make Boondi Laddu

Its another type of ladoo with gram flour very common in india

Ingredients

Gram flour or besan 2 cups

Milk 500 ml

Cardamom powder 1/2 tsp

Ghee 3 cups

For Syrup:

Sugar 2 1/2 cups

Water 3 1/2 cups

Milk 2 tbsp

Ghee 3 cups

How to make Boondi Laddu

Boil sugar and water. When the mixture is ready, add milk and

boil for a few minutes as the impurities will rise to the top.

Strain this and continue to boil the sugar syrup till it is sticky.

Add cardamom powder and food color.

For Boondi: Mix flour and milk to a smooth batter. Heat the

ghee in a heavy frying pan. Gently pour a bit of batter over the

strainer held over the hot ghee. This will form small boondis in

the ghee. Fry and remove gently. Repeat with all the batter.

Immerse boondi in syrup; ensuring that the boondis are not

swimming in excess syrup. Spread this mix on a large plate and

sprinkle a little hot water over it. Keep it covered for about 10

minutes. Shape the mixture into laddus.

How to make Malai Peda

Peda is a sweet popular all over india, made with milk,sugar,paneer,maida

Ingredients

Paneer 250 gms

Condensed milk 200 gms

Sugar 5 tsp

Mlk powder 6 tsp

Maida1 1/2 tsp

Cardamom powder 2 tsp

Kesar strands

How to make Malai Peda

Grind the paneer in a mixer. Then add all the remaining

ingredients and grind till it is a smooth paste. In a nonstick pan,

heat the paste on low heat, stirring continuously till it leaves the

sides. It will form a lump. Use attractive molds to create pedas.

Add a pinch of caradamom powder in the mold and fill with

mixture. Unmold to get delicious Malai Peda.

How to make Besan Ladoo

It is a popular Indian sweet dish made of gram flour,sugar and ghee

Ingredients

Gram flour or besan 2 cups

Sugar 1 cup

Ghee 1/2 cup

Almonds 5

Raisins 10

Cardamom powder 1 tsp

How to make Besan Ladoo

Sift chickpea flour to avoid getting lumps later. Powder the sugar

fine. Coarsely chop the almonds and roast the raisins in a bit of

ghee. Heat the ghee in a thick-bottomed pan on a low flame. Add

besan and keep roasting till the aroma from it is wafting across.

Switch off the flame. Add the sugar and cardamom powder as

well as the almonds and raisins into the besan mixture. Shape

tight balls from the mixture and leave aside to cool. Store the

Besan Laddus in an airtight container.

Alternatively you can try the simple microwave version. Mix the

besan and ghee in a thick glass bowl. Microwave it for about 3

minutes. Stir after each minute. Then microwave for another half

minute. Remove and let the mixture cool. Add the powdered

sugar and nuts and mix well. Shape into laddus.

How to make Karanji

It is a tea time snack made with wheat flour filled with grated coconut and sugar.

Ingredients

Wheat Flour 1 cup

Ghee 3 tbsp

Salt 1 pinch

Grated Coconut 1 cup

Sugar 3 cups

Milk 11⁄2 cups

Almonds 6

Raisins 10

Cardamom Powder 1/2 tsp

Poppy seeds 1 tsp

Oil for frying

How to make Karanji

For the outer covering, mix salt, flour and ghee. Gradually add

water and knead to form firm dough. Cover with wet cloth and

set aside. For the stuffing, take sugar, milk and coconut in a pan

and cook on gentle heat. Add cardamom powder and chopped

cashews and raisins.

Divide the dough into about 20 balls, so that you can roll them

out like small chapattis. Place a spoonful of stuffing in the center

and fold each in half. Twist the edges to form a pattern. You can

use a mould to get attractive shapes. Deep fry the karanjis for

about 2 minutes in hot oil till golden brown.

How to make Coconut Barfi

Coconut Barfi is sweet made from dense milk and grated coconut,very popular in india.

Ingredients

Grated coconut 3 cups

Sugar 2 cups

Milk 3/4 cup

Vanilla essence 3-4 drops

How to make Coconut Barfi

Use a thick-bottomed saucepan and mix coconut, sugar and milk.

Heat the mixture on low flame till all the ingredients blend well

and the mixture starts turning thick. Add the vanilla essence.

Spread the mixture on a greased tray and allow it to cool before

cutting into desired shape. Store in air-tight container.

How to make Athirasam

This is a very tasty sweet made by jaggery and rice flour

Ingredients

Raw Rice 200 gm soaked in water for about 2 hours

Jaggery 150 gm

Water 50ml

Cardamoms 5-6 powdered fine

Dried ginger powder 2 tsp

Oil for frying

How to make Athirasam

Drain the rice and spread out to dry on a cloth. Grind the

slightly damp rice. The rice powder should be quite fine. You can

sieve out the coarser pieces. Add cardamom powder and dried

ginger powder to the rice flour.

Add some water to the jaggery and bring it to a boil. Strain the

mixture to remove impurities. Boil the syrup again till it is thick.

Pour it into the ground rice mix. Fold in the mixture to form

dough. Leave it aside for a couple of hours. Knead the dough

into balls. Grease your hands to aid the shaping. Flatten each

ball. Fry these athirasams in hot oil till they are deep brown.

Press down the ladle on each of them as they are frying.

How to make Kaju Katli

It is an Indian dessert similar to a barfi made with cashew nut and milk

Ingredients

Cashewnuts 500 gms soaked 2 hours in water

Sugar 300 gms

Ghee 1 tbsp

Cardamom 5-6 finely powdered

How to make Kaju Katli

Grind cashews to a fine paste with very little water. Heat sugar

and cashew paste in a heavy- bottomed pan. Cook on medium

heat, taking care to keep stirring continuously. A soft lump will

then start to form. Add ghee and cardamom powder and mix

well. Spread this mix on a greased rolling board. Roll lightly with

a rolling pin to required thickness. Cut into diamond shaped

kaju katlis.

How to make Rava Ladoo

This simple Indian sweet is popular in most parts of the country. laddoo are ball-shaped sweets popular in the Indian Subcontinent.

Ingredients

Rava 1 cup

Sugar 1 cup

Ghee 1/4 cup

Milk (optional)

Cardamom

Cashew nuts about 7-8

How to make Rava Ladoo

In a pan, dry roast rava on a low flame till it gives off a pleasant

aroma. But ensure that it doesn’t get burnt. On cooling, grind it

to fine powder. Powder the sugar fine along with cardamom.

Roast the cashews in a bit of ghee till they are golden brown.

Mix the rava, sugar and nuts. Heat the remaining ghee. Add it to

the mixture. Shape laddus by binding the mixture into tight

balls. Store them in an air-tight container.

Ingredients

Kadala - 50 gms
Raw banana
White pumpkin
beans, - 3 cups
Yellow pumpkin
snake gourd
Red chillies - 6
Coriander powder - 2 tsp
Urad dal (black gram) - 2 tsp
Chana dal - 2 tsp
Turmeric powder - 1 tsp
Til - 3 tsp
Raw rice - 1 tsp
Grated coconut - 6 tbsp
Jaggery - 1 piece (lemon-sized)
Oil - 3 tbsp
Tamarind - the size of a gooseberry
Mustard - ½ tsp
Curry leaves, salt, - as required
Asafoetida

How to make Kootu curry

Fry coriander, urad dal, turmeric, asafoetida, chana dal, rice, coconut, red
chilies in a little oil. Clean til and fry it. Grind all these into a rough paste. Cut
vegetables into small pieces and mix with jaggery and salt. Cook with
required amount of water. Boil the Bengal gram. Now mix the vegetables and
cooked dal and place it over the fire. Add the ground rough paste allow it to
boil. Season with mustard and curry leaves.