Blog For Free!
Archives
Home
2005 October
2005 September
2004 December
2004 November
2004 October
2004 September
My Links
Diwali's Blog
tBlog
My Profile
Send tMail
My tFriends
My Images
Sponsored
Blog
|
| Diwali Recipes |
| 10.04.04 (3:33 am) [edit] |
Carrot Halwa
Ingredients :
Carrots -1/2 kg
(preferably Red Delhi Carrots)
Milk -1 litre
Cardamom -4 to 5
Sugar -1/4 kg
Charmagz -1 tbsp
(dried melon seeds)
Ghee or cashew nuts -100 gms
Almonds -a few
Method
Scrap carrots and grate them.Bring milk to a boil in a heavy bottomed pan.Add grated carrots.Cook on medium heat stirring occasionally without closing the lid till the mixture is fairly dry(Opp-30 to 40 mts).Add sugar, cardamom crushed and melon seeds,mix well till everything becomes semi solid dry. Then add ghee and fry well by adding the nuts cashew nuts and badam. Decorate with silver foil and serve after getting cold.
|
|
|
| |
posted by: -Sachin- (reply)
post date: 10.13.04 (3:33 am)
Here's my recipe of delicious Balushahi to add to the flavour for the much awaited DIWALI.
BALUSHSHI
Ingredients
3 cups plain flour (maida)
3/4 cup ghee, melted & cool
Curds 1/2 cup
1/4 tsp. soda bicarb
1/4 tsp. fine cardamom powder
ghee to deep fry
Syrup
1-1/2 cups sugar
3/4 cup water
5-6 drops lemon juice
Method
- Sieve together flour, and soda. Add cardamom powder.
- Rub in ghee thoroughly.
- Add curds and mix in one direction only.
- Make stiff dough, add a tbsp. of tepid water if required.
- Keep aside covered in a cool place or fridge for 1-2 hours
- Make small rounds balls about 3” in diameter.
- Press to flatten a bit, and make depression in center with thumb.
- This is the traditional balushahi shape.
- Heat ghee well in frying pan, cool a bit, then add a few patties.
- Return to slow flame. Do not invert until one side is pinkish.
- Invert carefully with knife, and fry other side similarly.
- Repeat for all dough.
- Meanwhile prepare syrup of 1 thread with sugar, water and lemon juice.
- Drain, cool a bit, tranfer to syrup, allow to soak for 5 minutes.
- Remove and keep on a perforated plate to drain excess syrup.
- Cool completely, before transferring to air tight container.
posted by: haldiram (reply)
post date: 10.13.04 (3:38 am)
Few of my special preprations for the occasion are:
GUJIA |
INGREDIENTS
- Flour 250 grams
- Khoya 500 grams
- Raisins a few
- Almonds 100 grams (finely chopped)
- Cooking oil 3 tablespoon
- Water 100 ml
- Sugar 250 grams
|
PREPARATION |
Mix the oil and flour properly to form a binding
consistency of breadcrumbs. Add some water and knead lightly the entire mixture. Make it soft dough and set it aside with
a damp cloth covering it. Fry the khoya in cooking oil till it becomes light brown and then mix the sugar in it properly.
Add the almonds and raisins, and fry for a few more minutes. Remove from fire and let it cool. Make small thick chapattis
out of that kneaded dough. Fill half of the chapatti with the khoya mixture and, rolling it, seal the sides of the
chapatti keeping the khoya inside it. Make the sealing look decorated by giving a look of hemming. Deep-fry these gujias
until it becomes light golden brown, keeping the flame at low. Take out the gujias on a newspaper and let the oil get
soaked. Serve hot or store it in an airtight container for using it on that special day. |
|
KHEER |
INGREDIENTS
- Milk 1 liter
- Rice 200 grams (soaked for ½ an hour before cooking)
- Sugar to taste
- Cashew nut a few (finely chopped)
- Cardamom 4 to 5 pieces (peeled off seeds only)
- Raisin a few (soaked few minutes before adding)
|
PREPARATION |
Put the milk on a pan and let it boil
for a few minutes, keeping the flame at low. Stir continuously when the milk becomes a little thick. Put sugar into the
milk and stir constantly until the sugar melts. When the entire content is ready, put the rice in it and, stirring at
intervals, let it boil for a while. When the rice is cooked, garnish it with the chopped cashew nuts, cardamoms and the
raisins into it and serve it hot. |
|
MITHA KHAJA |
INGREDIENTS
- Flour 1½ cup
- Jaggery ½ cup
- 1 cup of water
- Cardamom powder 1/4 tablespoon
- Ghee 1 tablespoon
|
PREPARATION |
First, heat the water and jaggery until it dissolves in
the water. Strain and cool it and add cardamom powder and ghee in the flour and knead the flour with jaggery water till
the dough becomes stiff. Breaking it into 24-25 parts, knead and roll it into 4'' rounds. And keep it aside so as to make
it a bit dry and fry it in hot ghee until its colour becomes golden. Then drain and cool it till the khajas becomes
crisper. Serve it or keep it in an airtight container. |
|
KHARIPUDI |
INGREDIENTS
- Wheat Flour 2 cup
- Rice Flour 1/2 cup
- 1/2 tbsp of omam seeds
- 1/2 tsp. of turmeric powder
- Ghee 2 tablespoon
- Some dry flour for dusting
|
PREPARATION |
Mix plain flour and 1/4 cup rice flour together .Add
asafetida, onam seeds, turmeric, oil and mix it properly so as to make the dough more softer. Apply ghee and roll it like
a large chapati. Sprinkling some rice flour, roll it into tight Swiss roll and cut into thick slices and keep it aside.
Then heat the oil in a pan and fry the pudis till it becomes golden colour. Now drain and keep it aside and its ready to
serve.
|
posted by: diwali (reply)
post date: 10.13.04 (4:08 am)
Reply to: haldiram
Thanks for sending your recipe..
|
|
