ದೀಪಾವಳಿ ತಿಂಡಿಗಳು/Deepavali snacks

Coming back to blogging after a long break over the deepavali is like just landing after a jet lag. The weekend of deepavali was filled with fun and feast for us celebrating with family and friends it was overall a fun filled events and celebrations for kids.

From clockwise Rava laadu, Chakkali, mixture, kara sev, Shankar pole, karjikai, Suji cookies, dry fruit burfis

I would like to share the recipe for Mixture. Though many have their versions this is my version of masalas i used.
All you need
poha- 1/2 kg
groundnuts - 1/2 cup
split chick peas - 1/2 cup
curry leaves - 1/2 cup
raisins -1/2 cup
chilli powder - as per taste
sugar powder - 1 tbsp
salt - as required
fennel/saunf seeds - 1 tbsp
corainder seeds - 1tbsp
jeera seeds - 1 tbsp
oil for deep frying

Method:

• Deep fry poha using a strainer in a deep frying pan with oil
• deep fry rest of them groundnuts, chick peas, curry leaves
• Deep fry the coriander seeds, jeera seeds and fennel seeds strain and just pound them coarsely it must not be finely powdered
• Mix all the fried ingredients in a large pan adding salt, sugar, chilli powder well.
• Store in air tight jars can be used for 2 weeks or more.

Dry fruit Burfi

All you need

Cashew nuts chopped - 1 cup
Pistachios chopped - 1/4 cup
Almonds chopped - 1/4 cup
Grated desicated coconut - 1/8 cup
Poppy seeds - 1 tbsp
raisins - 1/4 cup
jaggery - 1 cups
ghee - 1 tbsp

Method

• Dry roast/bake cashews, almonds, and pistachois until lightly roasted
• Heat a tbsp of ghee add powdered jaggery  with 1 tbsp of water
• Let the jaggery reach a soft ball consistency for syrup
• Check the consistency by adding a drop of jaggery to cold water to form into soft balls
• Once the syrup reaches the consistency add all the dry fruits mix well
• pour it on a plate coated with ghee. Wait for a 5 mintues and cut into desired shapes.

Thanks a lot for all my friends who have left inspiring comments and asking about my well being. I am doing fine due to personal reasons i am not able to blog at present at the same time my laptop is at service. So i will be on short break until laptop is back to work. I will check on all my freinds please bear with me until then. Thanks for all the time wish you all a happy weekend

A Special thanks to Shilpa from Aayisrecipes for the stepwise rava ladoo which turned out fabulous.

ದೀಪಾವಳಿಯ ಶುಭಾಶಯ/Happy Diwali

ದೀಪಾವಳಿಯ ಹಾರ್ದಿಕ ಶುಭಾಶಯಗಳು

 

ಬೂಂದಿ ಲಾಡು/Bhoondi Laddu

Happy navratri to one and all! hope all of you all enjoyed celebrating feasts. It was long since I made laddus so thought of making Bhoondi laddu which I learnt the very first time correctly last year during deepavali. It turned out to be a quite easy at firs try. This is one of the most loved laddus by my kids. The only one thing about this dish is it takes a lot of oil while frying and shaping into laddus when hot .

I am sending this for RCI hosted by viji from Vcuisine, JFI hosted by Vee from PastPresentandMe and Think Spice hosted by Sunita from Sunitas’sWorld. Though I wanted to post for each of these events I couldnot make it this time, finally i came out with bhoondi which goes ideally for all these events.

All you need
Bhoondis
Gram flour - 1.5 cup
rice flour/corn flour - 1 tbsp
Soda Bicarbonate - 1/8 tsp
Bhoondi stirer and fryer you can find it here
Oil for deep frying

Sugar solution
sugar coarse - 1.5 cups
saffron strands - 10-15
cardamom powder/clove - 4 -5
water - 1/2 cup
cashews/raisins/badams  of choice

Method

• Make a thick paste of gram flour + rice/corn flour +soda with water
• The consistency should be thicker than dosa batter but thinner than iddli batter
• Take another vessel add sugar water and saffron let it soak meanwhile you prepare the bhoondis
• Heat oil for deep frying boondis
• Keep the bhoondis stirer at a distance from the hot oil, pour a laddle of besan and stir quickly to the hot oil. Must be done fast
• Fry the bhoodis and strain well 
• Heat the sugar soln while you are just left with the last  2 rounds of bhoondis
• The soln should reach the consistency of strings/1 string
• Remove from heat, add in raisins/cashews/cardamom powder and mix well
• Add the bhoondis and stir well close for just 2 minutes
• Shape them into laddus while still hot.
• This can be stored in airtight jars for  2-3 weeks

Note:If you are unable to shape them and feel very liquid after adding bhoondis keep on low fire for sometime until it comes to the consistency to shape into laddus.
For first time check the consistency of the batter is right for the bhoondis. The bhoondis should come out round must not be elongated nor flat with holes. Add little water if it is soft and thick and make it faster if it falls elongated.

Kadabu and panchgajaya on Ganesh chaturti Event

Normal menu at my native usually consists of 21 different variety of sweets and savory items along with 2 kosumbaris, 2 types of palya(vegetable fry), 2 types of Hasi/pachadi with coconut and yogurt base, gojju/kayirasa, tilisaru, thambli, huli(sambhar), majjige huli, masala bhath, bhajjis/vadas, 2 types of kadabu and lot more. I restricted our food to one of each and even skipped some of them as the effort is baseless when we cannot afford to eat so many items.

My Banana leaf consists of from 3 colums, the first left column carrot kosumbari, beans palya, ginger-coriander chutney
The Second column goes with karikadabu, Karji kayi, modak, panchgajaya, potato/plaitain bajji (fritters),Chakli, Rave undde, followed by Pumpkin and cucumber kadabu, rice Sambhar and Thili saaru.

I will share some of the recipes

Panchgajaya

kari kadale/Brown Chick peas - 1 cup
jaggery - 1/2 cup
Seaseme seeds - 1 tbsp
coconut grated - 1 tbsp

Method:

• Wash the peas well and dry it well
• Roast the seaseme seeds until golden brown
• Dry roast the peas until fragrant and powder to a coarsely in a blender
• Heat jaggery in 1 tbsp of water strain to remove impurities
• Continue to boil with coconut grating until is sticky and add the powdered peas mix well
• add the seseme seeds and mix well.

For a dry version make it with Channa Dhall/Kadale Bhele

Pumpkin kadabu

Raw Rice - 1 cup soaked for 2 hrs
pumpkin grated - 1/2 cup
jaggery - 1/4 cup or more
coconut grated - 1/4 cup
cardamom powder - 1/4 tsp

Method:

• mix grated pumpkin and jaggery in a seperate vessel
• Drain the water from rice and grind it coarsely with the jaggery liquid from 1
• Mix in all the other ingredients to the paste along with the grated pumpkin
• if the mixture feels very thin heat the mixture in a thick bottom vessel until it forms a batter of texture like rava iddili batter
• Take a tumeric leaf spread the a small amount of dough with required thickness on one half of the leaf fold it, continue for the rest or if the leaf is too small use 2 leaves crossed add the batter in the center and fold it from four sides tightly.
• Steam the iddlis in a steamer for 15-20 mins. The leaves must change color or wilt for the flavour to build in the iddilies

For cucumber just follow the same way leave the jaggery and cardamom powder. Serve with chutney of your desired choice.

Sorry I could not take picture of iddlies/kadabu exclusively. I will try to post it next time.

Ready for Steaming iddilies in turmeric leaf

Kadabu at the left most on banana leaf

This goes to my contribution to Latha’s yum blog for the Ganesh chaturti event