Diwali Special 5 Recipes to Try This Diwali

Diwali Special: 5 Recipes To Try This Diwali


Make this Diwali special with the Maharashtrian 'pharal' recipes.  Here are recipes for chaklis, besan ke laddoos, chivda, anarse and karanji...

1.Chaklis


Image Credit: iDivaChakli


Ingredients: Chilli powder, turmeric powder (haldi), carom seeds (ajwain), sesame seeds (til), salt to taste, ghee and chakli maker.
For making chakli aata: Rice, chana dal moong dal, urad dal, cumin seeds (jeera) 

Method: 
-To make the dough first, mix the daal and roast them on a low flame. 
-Grind the dals and keep it aside. 
-Now, boil water and add red chilli powder, haldi, ajwain, til, salt and ghee. 
-Add the dals to the water and knead the dough. 
-Put the dough in the chakli maker and put the chaklis on the paper.
- Take a pan, add oil and deep-fry them until they turn red.
-Check the crispiness of the chaklis and adjust the flame accordingly.

2.Besan Laddoos


Besan ladoo


Ingredients: Besan, powdered sugar, ghee, cardamom powder

Method: 
-Heat a kadhai and put ghee in it.
-Add besan in the melted ghee, and keep stirring until the mixture turns brown.
-Add the cardamom powder to the mixture.
-Once the mixture turns brown, switch off the flame.
-Let the mixture cool
-Add the powdered sugar to the mixture
-Start making laddoos

3. Poha Chivda 


Image Credit: HealthmeupChivda

Ingredients: Poha, peanuts, mustard seeds, green chillies, curry leaves, roasted chana dal, turmeric powder, asafoetida, oil, sugar, salt

Method: 
 -Roast the poha in a kadhai until they become crisp.
-Heat the oil in another pan and add mustard seeds, green chillies, curry leaves, and roasted chana dal
-Later, add asafoetida and turmeric powder. 
-Add the poha, peanuts, salt and little sugar. 
-The turmeric powder should make the pohas yellow.

4.Anarsa



Image Credit: iFoodtvAnarsa


Ingredients: Rice flour, jaggery, poppy seeds (khas khas), ghee

Method: 
-Make dough by mixing jaggery and rice flour in a mixer grinder.
-Keep the dough in an air-tight container for 4-5 days.
-On the fifth day, take the dough out and knead it well again.
-Take poppy seeds in a plate.
-Take a portion of the dough, and make a laddoo sized ball.
-Put the ball in the plate containing the poppy seeds and press the dough. Press it till it resembles a puri
-Take a pan and heat the ghee in it
-Add the anarse puri and deep fry till it turns brown.
-Repeat the process 

5. Karanji


Karanji


Ingredients: 

For the stuffing – grated coconut, sugar and cardamom powder

For the covering – maida, ghee, milk, oil and a cutter

Method:
-First make the stuffing.
-Heat a kadhai and add the grated coconut. Also, add sugar and sauté the mixture on a low flame.
-Switch off the flame and add cardamom powder.
-Divide the mixture into 18 equal portions.
-For the covering, take maida and make dough of it with ghee and milk. Keep it covered with wet muslin cloth.
-Roll out a roti out of the maida and add stuffing and fold the roti.
-Stick the edge of the roti. Make sure the fold is in a half-moon shape.
-Remove the excess side of the roti with a cutter. The shape should resemble a half moon.
-Make sure you close the edges of the karanji properly.
-Heat the oil in the kadhai and fry the karanji until they turn golden brown.
-Repeat the process.

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