Wednesday, October 15, 2014

Diwali recipes

Diwali Recipes

Diwali is just a few days away and I know everyone would be preparing #Diwali sweets and snacks at home. Diwali is celebrated to mark the return of Lord Ram from exile (Vanvas). Diyas and Lanterns are lit to welcome Lord Ram. Hence Diwali is also called as the festival of lights. So for easy access

I am listing down #Diwali recipes which you can prepare at home for parties or get together.

Anarsa-Diwali Recipe
Poha Chivda- Diwali Recipe
Poha Chivda
Chakali Muruku Diwali Recipe
Chakali (Muruku)
Magaj-Diwali Recipe
Mohan Thal –Diwali recipe
Mohan Thal
Rice Kheer Diwali Recipe
Rice Kheer
Gajar halwa – Diwali Recipe
Gajar ka Halwa (Carrot pudding)
Moong Dal Halwa – Diwali Recipe
Moong Dal Halwa
Basundi – Diwali Recipe
Karachi Halwa
Karachi Halwa (Corn Flour Halwa)
Gulab Jamuns – Diwali Recipe
Gulab Jamuns
Bhopalychaya Gharge

Monday, October 13, 2014


Anarse - Diwali


Anarsa is an authentic Maharashtrian sweet that is especially prepared during Diwali festival.

Diwali seems to be incomplete without making this. It is prepared from powdered soaked rice using either sugar or jaggery. The making time is more as it involves soaking and then drying the rice before grinding it to fine powder. But it is all worth the effort and they are truly delicious.

Check out the other Diwali recipes
Chakali / Murukku
Poha Chivda

1 Kg rice
300 gms powdered sugar
50 gms poppy seeds (khus khus)
water for soaking rice
oil for deep frying

1) Soak rice in water for 3 days. Change water everyday.
2) On fourth day, drain all the water and spread it on a clean cotton cloth for drying.
3) Dry it for about 2 days and then grind the rice to fine powder in a mixer.
4) Pass the rice powder through a strainer and to get the fine powdered rice.
5) In a mixing bowl mix powdered sugar with the rice powder and use little oil and knead it to make dough. Do not use water for kneading the dough.
6) Keep this dough in airtight plastic container for 3-4 days. Keep it at room temperature.
7) Make 1 inch balls of the dough. On rolling board sprinkle poppy seeds and roll the dough into small thick puris.
8) Deep fry this puri on low heat. Keep the poppy seeds side up when frying. Do not turn on other side.
9) The Anarsa will spread when into oil so using a spoon and frying spoon manage the Anarsa so that it does not spread too much.
10) If the Anarsa crumbles while frying, store the dough in airtight container and use it later.
11) Remove from oil when it turns golden in color. Drain the oil using a colander and then store it in an airtight container.

Monday, August 18, 2014

Cabbage - Green Peas Vegetable(Gobi Matar)

Cabbage - Green Peas Vegetable(Gobi Matar)

Gobi Matar as it is called in Hindi is a quite simple and easy to make recipe. It is a quick one too and can be made for lunch or dinner for kids as well.

1 cup green peas
1 small cabbage  (I used a baby cabbage) chopped thinly
1 medium onion
1/4 tsp cumin seeds
1 tsp ginger garlic paste
1 tsp red chili powder
1 tsp garam masala
2 tsp cooking oil
1 cup water
salt as per taste

1) In a skillet add oil and when it becomes hot add cumin seeds and fry for a while.
2) Then add chopped onions and ginger garlic paste and saute till the onions become a little brown.
3) Now add red chili powder and garam masala and mix well.
4) Add chopped cabbage and mix it well with the masala. Let it cook for a while.
5) Then add green peas and mix it with the rest of the added ingredients.
6) Keep mixing so that the masala will not start sticking to the sides and the bottom of the vessel.
7) Sprinkle a little water in between if required, but do not add too much.
8) Cover it and let it cook. 
9) Keep checking in between whenever the masala starts sticking to the sides, sprinkle water and mix.
10) Once the cabbage and the peas are cooked serve hot with chapati, naan or any Indian bread.