Thirukarthigai Deepam is on 6th December 2022 click here for recipes

Search Recipes in Sara's Corner

Showing posts with label DIWALI RECIPES. Show all posts
Showing posts with label DIWALI RECIPES. Show all posts

Sunday, October 23, 2016

Homemade Kaju Katli using brown sugar | Deepavali/Diwali recipes!

Kaju Katli was there in my list from long time. My sister in law does very well in India. Was asking her once she had told over phone the recipe. I was thinking it will be difficult one to do, but it was quiet easy.

Since my kids love this and when I tried yesterday they were asking did you make it ma, its very tasty. But still they wanted silver vark on the sweets.



Ingredients
Cashews - 1 cup (levelled)
Brown Sugar - 1 cup( You can use normal sugar 3/4 cup)
Ghee - 1 -2 tpns
Parchment paper

Preparation Method
Grind cashews with small mixie pulse mode or only twice to fine powder. Please do not do continuously or oil will ooze out.
Heat a kadai add sugar and little water.
Stir continously upto 1 string consistency.
Add 1 tspn ghee.
Add cashew powder and start mixing in low flame until it forms soft dough mass.
Grease a plate or parchment paper, transfer and start kneading it and spread roll with rolling pin .
Cut into desired shape when warm.
let it cool for sometime.

Remove and store in air tight container.

Mine was polished off next day.



Kaju Katli is ready, you can prepare for deepavali/diwali.

Notes -
Since it was a first try and I was not using non stick kadai, you need to be careful while removing. Need to be fast to pour on tray or it will become dry and burfi type. But no change in taste. It was yummy.

So just before quick and keep some ghee nearby by to knead the dough.

PS - Your feedback is appreciated. Do try recipe from (http://www.sarascorner.net/) take picture and send it to me through Facebook message or mail me at simplysara07@gmail.com. Will be glad to add in my page Tried & Tasted album on FB or post on my page. Thank you for your encouragement.


Wednesday, November 7, 2012

Homemade Mixture | Diwali Savoury Recipe !

Mixture is a very tempting snack, I prepared this for diwali. I have already posted Aval Pori Masala Mix here. This is very tasty and crunchy.


Ingredients
Omapodi - 1 cup (click here for recipe)
Ribbon Pakoda - 1/2 cup (click here for recipe)
Mullu Murukku - 2nos crushed (click here for recipe)
Karaboondi - 1 cup(click here for recipe)
Thatai - 2nos crushed

To Deep Fry
Roasted or Fried Groundnuts - 1 tablespoon
Potukadalai/Fried gram - 1 tablespoon
Aval - 2 cups thin
Curry leaves - few
Copra - 1 tablespoon(chopped thinly)
Mochai - 1 tspn
Cashews/Almonds /Walnuts- few
Cornflakes/Chivda - 1/2 cup(Optional)

Powdered Sugar - 1/2 tspn
Turmeric - a pinch(optional)
Red chilli powder - 1/2 tspn 
Hing -1/4 tspn
Raisins - few
Potato sticks  1 cup(Optional)
Oil for deep frying and a metal seive with handle.

Preparation Method
Heat a kadai with oil. When oil is hot, deep fry ingredients above separately. Take this on a tissue paper to remove excess oil and then transfer to a wide vessel, sprinkle salt, hing, turmeric, red chilli powder and mix well. Add rest of the ingredients and mix.

Finally add powdered sugar and mix. I love this with potato sticks.

Store it in a airtight container for later use.

Homemade Mixture is ready.

Enjoy with Hot Coffee/Tea or with sambar rice or rasam rice.

Notes - You can also deep fry potato sticks and add.

Tuesday, October 25, 2011

Mysore Pak | Melt in Mouth | Diwali Sweet Recipe!

Hope all are geared for the Diwali celebrations, heres my first sweet recipe after the savouries posted here, you can choose from Omapodi/Sev, Ribbon/Thattu Pakoda, Kara Boondi and Mullu Murukku.(click on the name for recipe). Yes, Diwali spree has started in my place a week back. This is my father in laws recipe and hes the mentor to me today to prepare this with perfection. Thanks Dad for teaching me:-)

Wish you and your family a very Happy and Safe Diwali. With gleam of Diyas, and the Echo of the Chants ; May Happiness & Contentment fill your life,Let's celebrate the auspicious day of Diwali with fun and frolic ; May this bright day bring Bountiful Bliss and Joy in your life…………


Ingredients
Kadalai Maav/Besan/Chickpea Flour - 1 cup
Sugar - 2 and 1/2 cups
Ghee - 2 and 1/2 cups (Melted and warm)
Water just to cover sugar


 
Preparation Method
Heat a kadai and dry fry kadalai maav till you get good aroma and raw smell is gone. Do not burn it. 
In a double boiler, melt ghee and keep in low flame to keep ghee hot and warm.
Grease a tray or plate with ghee.
In a heavy bottom kadai, add sugar and water. Let it dissolve and keep stirring till it forms 1 string. Slowly keep checking by your fingers. Reduce flame to low.
Add the kadalai maav slowly and stir by whisk and without forming lumps.
Now increase the flame, it will start to become frothy and bubbling.
(you cannot move your eyes and hand anywhere, keep stirring slowly)
When it becomes thick, add 1/2 cup melted ghee and keep mixing.
Keep stirring well then after few minutes again add 1/2 cup ghee and mix well.
When it becomes thick, frothy and doesnot stick to kadai, add last 1/2 cup ghee. Stir once. Pour in the greased tray. Press lightly by a cup evenly.
Allow it to cool for sometime, then take a greased sharp knife and cut to desired shape.
Let it cool completely, again take knife and cut on the same prints firmly.
Slowly remove the peices and store in airtight container.

Mysore Pak melt in mouth is ready.

My upcoming posts will be Thattai, Mixture, Krishna Sweets Mysore Pak..stay tuned here @ Sara's Corner.
Again wishing all my Sara's Corner readers a Happy and Safe Deepavali!

Cheers,
Saraswathi

Monday, October 24, 2011

Ribbon | Thattu Pakoda | Diwali Savoury Recipe!!!

Ribbon|Thattu Pakoda is another savoury, popular down South India. This is very easy and tasty snack. Perfect for the festive season.

These flower candles were gifted by my dear friend Rekha. Thank you.

Ingredients
Kadalai Maav/ Besan - 4 cups
Arasi Maav/ Rice flour - 1 tspn
Milagai Podi /Red chilli powder - 1/2 tspn(As per your taste)
Peringayam/Hing - 1/4 tspn
Vennai/Butter - 2 tspns (at room temperature)
Salt
Water as required


Preparation Method
In wide vessel, add kadalai maavu, arasi maavu salt, hing and mix dry.
Take butter and mix in the flour by hand, then sprinkle water and make a soft dough.
Leave it for 10mins by that time heat oil in kadai for deep frying in low flame.
Make equal portions of the dough, take one small portion and put in the murukku nazhi/press. Use double rectangle plate.(It will be like pasta fettuchini)
Press slowly in the hot oil in circle. Be careful.
Slow cook on the both sides till brown.
Repeat the same process with rest of the dough.
Allow it to cool, then crush into small pieces and then store in air tight container.


Ribbon Pakoda is ready to serve. This crunchy savoury can be served with Hot Coffee.

This recipe is going to My Diwali my way by Kushi and Diwali Festival of Lights by Anu.

Saturday, May 9, 2009

Badam Puri

Badam puri is also one among the famous sweets in India. This is my Dad’s favourite sweet. I thank him for teaching me this and treating him.


Ingredients
Maida(All purpose flour) – 2 cups
Dalda or Vanaspati – ½ cup
Oil/ghee for deep frying
Grated Dry coconut for garnishing(optional)
Orange colour – a pinch(optional)

For sugar syrup
Sugar – 2 cups
Water – ¼ cup


Preparation Method
In a wide bowl, put maida, dalda and mix well slowly by hand. Once it is mixed well, sprinkle little water and knead like chapathi dough. Once it is thick in consistency like ball take 2 tablespoons oil and coat it. Leave it for 1-2 hours by closing a lid.

Now make Sugar Syrup
In a bowl add sugar and water. Heat in low flame until sugar dissolves. Stir occasionally. Allow it to thicken slightly. Consistency should be such that when touched with 2 fingers and separated, thin string like should be formed. (avoid touching while it is hot you may wish to use a spoon to take little portion, cool it and then test the consistency). Sugar syrup should be sufficient to soak each lot of puris.


For Badam Puri
Beat the dough nicely and make it soft. Make small balls. Flatten it into small round shape by kneading it on rolling pin (Like doing for Puris). Fold it twice once to half and again to quarter. So you get a triangle shape.
Heat oil in low medium flame in a Kadai and deep fry these till golden brown.
Soak the first lot in the sugar syrup until next lot is ready for soaking. Allow it to cool. Repeat same process for all the remaining puris.Garnish it with grated copparai(Dry coconut).

Yummy and tasty Badam Puri is ready to serve.

Headlines

Sara's Corner
Blog Widget by LinkWithin
d

Click here

Click here
Join
Top Food Blogs
Top Food Blogs

Join Sara's Corner at

Infolinks 2012
Sara's Corner reserves copyright of this blog. Do not copy or use information, text, images without permission of the owner.

google.com, pub-7557486609431298, DIRECT, f08c47fec0942fa0
SARA'S CORNER Copyright © 2009 Blogger Template Designed by Bie Blogger Template