Our home cook, Rashmi Deshmukh, who shared some yummy recipes with us during Navratri, is back with some more delicious traditional dishes.
Diwali Recipe-Tikhat Sev: These are crisp, deep-fried chickpea flour noodles, spiced with turmeric, red chili powder, cracked black pepper, or ajwain seeds.
Ingredients:
1 cup Besan
2 tablespoon Rice Flour
1/2 teaspoon Haldi powder
11/2 teaspoon Red Chilly Powder
1/2 cup Water
2 teaspoon Ajwain
Oil for frying
Salt to taste
Method:
Boil half cup water add ajwain, boil for 5-7 min, and turn off the gas.
Take the besan in a bowl, add salt, haldi, red chilly powder and add boiled water (strain the water which we boiled with ajwain) as required and make a dough that is not too had and not too soft, medium consistency.
Keep it aside for 20 minutes. Take a mold, grease it with some oil, knead the dough again, make a cylindrical shape and add the dough in the mold. Now heat the oil in kadhai or pan on medium flame and fry the shell until it turns a little brown.
Diwali Recipe- Shankarpali/Shakkarpara: Typically diamond-shaped (which is its distinctive feature) and in some Indian regions ball-shaped, they can be sweet or savory. The sweet version is made from a dough of plain white flour and sugar syrup; the savory is from wholemeal or millet flour, turmeric, red chili powder, ajwain seeds, sesame seeds.
Ingredients:
1 and a half cup Milk
1 cup Ghee
1 cup Sugar
2 tablespoons Cornflour
Maida
Oil/ghee to fry
Salt to taste
Boil the milk (lukewarm), turn off the gas, and add ghee to it. Once the ghee has melted in the milk, add sugar and mix well (don’t boil the milk once you add sugar to it).
Take one bowl and pour the mixture of milk, sugar, and ghee into it. Now add salt and mix well. Add cornflour and maida to the mixture. You can add as much maida as required till it forms into a dough. Keep the dough for 20 -25 minutes. Once it sets, take a small ball shape dough, knead it again and roll it like we roll the chapatis but don’t make it too thin. Now you can give the shape of a diamond or square with a cutter as you like. Keep the pan on the gas, add oil/ghee to fry on medium flame. Add Shankarpali to oil/ghee and fry until it turns light brown from both sides.
Diwali Recipe- Poha Chivda: Popularly known as Bombay Mix outside India, Chivda is a crisp, savory mixture of any combination of sev, beaten rice flakes, potato straws, split chickpeas, assorted nuts, fennel seeds, curry leaves, and other spices.
Ingredients:
3 cup Poha (thin)
1/2 cup Peanuts
1/2 cup Dal
1/4 cup Dry Coconut (thin slices)
1/4 cup Cashews
4 Green Chilies
1-inch Ginger
7-8 Garlic Cloves
2 teaspoons Powdered Sugar
2 teaspoons Mustard Seeds
1 teaspoon Poppy Seeds
10-15 Curry Leaves
Asafoetida
Oil to fry
White sesame seeds
Salt to taste
Method:
Dry roast the poha for 5-7 minutes till it turns crispy
Heat the pan and add oil to the pan. Add peanuts and fry until it turns red, remove them in a plate. In the same way, fry dry coconuts slices and cashews also.
Now add mustard seeds, once they start spluttering, add crushed chilly, garlic and ginger to it, saute for 3-4 minutes. Add curry leaves, turmeric powder, salt, sugar, and dal to it. Saute it for 4-5 minutes. Now add peanuts, dry coconut slices, cashews and saute well, now add poha to the mixture and mix it slowly and turn off the gas.
You can keep the chivda in an airtight container once it cools down completely.
Don’t Miss : Festive Treat | Watch Mom Make Chivda For Diwali
Diwali Recipe- Chirote : Chirote is a popular festive treat in Karnataka and Maharashtra. Chirote is a fried flaky pastry with concentric circles of delicate layers that is either sprinkled with a generous amount of cardamom flavored powdered sugar or dipped in cardamom flavored sugar syrup.
Ingredients:
1cup All purpose flour (Maida)
2tbsp sooji(thin rawa)
2tbsp desi ghee (hot)
Lukewarm milk approx 1/4 cup
Salt to taste
Ghee to fry
Powdered sugar
Saati-(stuffing)
2 tbsp ghee
2 tbsp cornflour
Method:
In a bowl take Maida
Add 2 tbsp sooji
Salt to taste
Add desi ghee (hot).
Crumble the mixture properly then add lukewarm milk slowly to form a dough (medium soft)
Keep aside for 30 minutes.
Knead the dough properly again by hand or you can use a food processor also.
Now divide the dough into 2 pieces, in one portion you can add food color (here I used raspberry color)
From this dough you can make 6 balls of dough (3 pinks and 3 white)
Roll these 6 balls into thin chapatis and keep them aside.
Take one chapati to apply saati(mixture of ghee and cornflour) on each chapati except the last one. Now make the tight roll of chapatis and close the end.
Cut the roll into equal dough balls.
Take 1 ball and roll it like poorie.
Roll all the dough balls.
Your chirotes are ready to fry.
Heat the pan and add ghee to it.
Fry the chirota on low flame from one side only. Sprinkle the ghee from the pan to all edges of chirota (don’t turn it )
You can sprinkle the powder sugar on chirote after 5 minutes before they cooled down completely. Now they are ready to serve.
Editor’s Pick: The Indian Mithai Make-Over | Diwali Special
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Loves experimenting with different cuisines and creating memorable food experiences for friends and family.
