Happy Diwali

WISH YOU ALL A VERY HAPPY DIWALI AND PROSPEROUS NEW YEAR

Palak Chapati -Spinach Chapati

This is my sudden idea to make Palak Chapati. I just had a thought and made it.

I was good in taste, and bit different from regular chapati.

Ingredietns:

• 1 cup whole wheat flour
• 1/2 cup cooked palak / Spinach  (Clean the spinach and keep it in boiling water for 30 sec.) 
• 3 green chilies
• 1 tsp cumin
• salt to taste.

Procedure:

1. Grind together spinach , green chilies, and cumin to a fine paste.
2. Add salt to the mixture and mix with the wheat flour, make the dough as for Chapati.
3. Keep aside to set for 10-15 min.
4. Make small parts of the dough and roll to make chapati.
5. Fry on a pan.
6. Don't apply much oil when frying on pan.
7. Have with Phutana-dalichi-chatni. mixed with some oil in it. Or  any pickle, yogurt.

Phutana dalichi chatni

Ingredients:

• 1 Cup roasted chana dal (Phutanyachi dal)
• 2 tsp coriander seeds
• 1 tsp fenugrek seeds
• 1 tbsp cumin seeds
• 4 dried red chili
• 1 tbsp Split Chana dal
• 1 tsp urad dal
• Salt to taste

Procedure:

1. Dry roast all the ingredients above separately on a low flame till very light brown color appears on them.
2. Then grind all the ingredients together.
3. Store in a airtight container.
4. Can store upto months.
5. Shown Beside is Phutanyachi dal

Badam Halwa

On the occasion of Dhanatrayodashi , I made Badam Halwa for Prasadam.

Ingredients:

• 1 cup - Almonds / Badam -soaked overnight and peeled
• 3/4 cup - Sugar (can take more if you like more sweet)
• 2 tbsp - Ghee
• 5-6 strands of saffron
• 1/4 cup Milk

Preparation :

1. Grind the peeled almonds to a coarse paste in a grinder with milk.
2. Add the ground paste to a heated pan and bring them to a boil with a reduced flame
3. Keep stirring and add sugar and saffron, Keep stirring till the halwa becomes thick, add the ghee to it and keep stirring again.
4. Remove from flame when it is thick enough to make ladoos or pedas or you can have it as is.
5. Note:While stirring the halwa will become thick and it will come along with the spatula you are stirring with without sticking to the bottom, that is the sign for the halwa being done.

This post goes to the Diwali sweets and snacks event 2010

दीपावली

दिवाळीची सुरवात , आज आहे धनत्रयोदशी, गोवत्सा द्वादशी आणि वसुबारस
'गोभिर्विप्रैश्च वेदैश्च सतीभि: सत्यवादिभि:।
अलुब्धै: दानशूरैश्च सप्तभिर्धार्यते मही:।।'

भारतीय संस्कृतीत देवांनी सर्व विश्व व्यापले आहे असे मानले जाते. परमात्मा हा सर्वच ठिकाणी असतो. जीवनाच्या विकसनशील परंपरेत हे फक्त मानवतेपर्यंत मर्यादीत न राहता 'सर्वभूतहिते' हा त्याचा मुख्य आदर्श आहे. प्राणीमात्रावर फक्त दया न करता प्रेम करणे हा त्यामागील मुख्य उद्देश आहे. आपण देवांवर दया करत नाही तर देवावर प्रेम करतो व त्यांची पूजा करतो. म्हणूनच प्राण्यांमध्ये जर देव वसत असतील तर त्यांच्यावरही दया न करता त्यांचे पूजन केले पाहिजे. त्यांवर प्रेम केले पाहिजे. म्हणूनच भारतीय संस्कृतीच्या दृष्टीने मानवाच्या अंत:करणात प्राणीमात्रांसाठी आदर असला पाहिजे. भारतीय संस्कृती मानवाला पूर्ण सृष्टीवर प्रेम करावयास शिकविते. पृथ्वीतलावर गायीचे महत्त्व खूप जास्त आहे. 

'गोभिर्विप्रैश्च वेदैश्च सतीभि: सत्यवादिभि:।
अलुब्धै: दानशूरैश्च सप्तभिर्धार्यते मही:।।' 

'गाय, ब्राह्मण, वेद, सती, सत्यवादी, निर्लोभी व दानशूर यांना पृथ्वीने धारण केले आहे. ऋषींनी गायीवर प्रेम करण्यास सांगितले, त्यावेळी कदाचित हिंदू हा शब्द प्रचलितही नसेल. म्हणून गाईला केवळ हिंदू धर्माचे प्रतीक मानणे चुकीचे ठरेल. मानवेतर सृष्टीवरही प्रेम करणे हेच गो-पूजेतून सांगितले जाते. मोहम्मद पैंगंबर यांनीही कुराणातून गाईच्या निर्दोषत्वाचे व प्रसन्नतेचे वर्णन करून गो-पूजा करावी असे सांगितले आहे. 

गाय मानवाला आपले सर्वस्व देते. गाईचे दूध पिऊनच मानव धष्टपुष्ट बनतो. गाय शेतात काम करून शेती पिकवते. त‍िच्या शेणाने उपयुक्त असे खत मिळते. गोमुत्र अनेक रोगांसाठी रामबाण औषध ठरते. जिने असे अनंत उपकार मानवावर केले आहेत तिच्या प्रती जर आपण कृतज्ञ राहिलो नाही तर हा मानवतेवर कलंक ठरेल. 

भारतीय संस्कृतीला गाईकडे फक्त तिच्या उपयुक्ततेच्या दृष्टिकोनातून पाहणे मान्य नाही. कारण जर गाईकडे फक्त उपयुक्तता या दृष्टीने पाहिल्यास ती निरूपयोगी झाल्यानंतर मानव तिला कसायाकडे पाठवावयासही कमी करणार नाही. ज्याप्रमाणे आईचे दूध पिऊन लहान मूल मोठे होते त्याचप्रमाणेच गाईचे दूध पिऊनच मानव मोठा होतो. म्हणूनच गाय ही मानवासाठी मातेसमानच आहे. आई उपयोगी असली किंवा नसली तरीही आपल्याला पूजनीयच असते. वाघ, सिंह आपल्या पोषणासाठी गाईला मारतात व मानव स्वत:च्या पोषणासाठी गाईला पाळतो व तिचे पूजन करतो. यातच मानवाचे वेगळेपण आहे. दुसर्‍या प्राण्यांच्या मादीच्या दुधावर मोठा होणार्‍या मानवाच्या बुध्दीचे हे वळण कौतुकास्पद आहे. जिचे दूध पिऊन आपण मोठे होतो त्या गाईलाही आई मानणे यातच मानवाचा मोठेपणा सामावलेला आहे. 

भारतीय संस्कृतीत गाईला स्वकिय मानले गाते. या संस्कृतीत वाढलेल्या मानवाला जेवणापूर्वी गोशाळेत बांधलेल्या गाईची आठवण येते. तिला चारा देऊनच तो जेवायला बसतो. मला जशी भूक व तहान लागते तशीच गाईलाही लागते, असा विचार करून मानव वात्सल्यपूर्ण भावनेने तिच्या पाठीवर हात फिरवून तिला पाणी पाजतो. गाईच्या डोळ्यातही आपण मानवाप्रती प्रेम पाहू शकतो. आपले पूर्वज गाईला प्रेमभावनेने पाळत असत. गाईचे मानवावरील हे अनंत उपकार ध्यानात घेऊनच आपण आधी गाईचे स्मरण मरतो व मग इतर प्राण्यांचे स्मरण करतो. 

गाईचे महत्त्व वाढविण्यात श्रीकृष्णांचाही फार मोठा हातभार लागलेला आहे. गाईचे महत्त्व जाणून ते जीवनात त्यांनी अंगिकारले. म्हणूनच ते फक्त कृष्ण न रहाता गोपाळकृष्ण बनले. त्यांनी गाईंवर इतके प्रेम केले की त्यांच्या बासरीतून निघणार्‍या संगीताच्या आवाजानेच त्या धावत येत. गोवर्धन पूजेचे महत्त्व पटवून देऊन त्यांनी गोकुळात अक्षरश: दुधा- तुपाच्या नद्या आणल्या. 

गाई परोपकारी तर असतातच परंतु, परोपकारासोबतच तिचे चर्वण करणे हाही एक गुण मानला गेला आहे. चारा चर्वण करून त्याचे दुधात रूपांतर करणार्‍या गाईला शुभ तर दुध पिऊन विष देणार्‍या गाईला अशुभ मानले जाते. 

आपणही आपल्या जवळ येणार्‍या व‍िचारांना लगेच न स्वीकारता त्यांचे चर्वण करून म्हणजे चिंतन मनन करून ते स्वीकारावेत. असे केल्याने समाजात होणारे अनर्थ टळतील. हे आपल्या समाजासाठीही शुभ व आनंददायी ठरेल. 

गाईला आपल्या पुर्वजांनी किती प्राधान्य दिले होते हे खालील श्लोकावरून स्पष्ट होते-- 
'गावो में अप्रत: सन्तु गावो में सन्तु पृष्ठत:।
गावों में हृदयें सन्तु गवां वसाम्यहम्।'

माझ्या पुढे गाय राहो, माझ्या मागे गाय राहो, माझ्या हृदयात गाय राहो व मी गायींच्या मध्ये राहू हा वरील श्लोकाचा अर्थ आहे. 

भारतीयांच्या दृष्टीने गाय विभूती मानतात. यामुळे आपली संस्कृती गोहत्येचा विरोध करते. आपले शास्त्र सांगते कि गाईमध्ये तेहतीस कोटी देवता वास करतात. 'सर्वोपनिषदो गावो' या दृष्टीने गाईला उपनिषद मानले जाते. यामुळे माझ्यासमोर उपनिषदाचे विचार राहोत, माझे जीवन उज्ज्वल करो, माझे जीवनमार्ग प्रकाशमय करो. माझ्यामागे उपनिषदाचेच विचार राहोत, माझ्या जीवन व्रताचे रक्षण करो, माझ्या हृदयात उपनिषदाचेच विचार राहोत. मी पूर्णपणे उपनिषदाचा विचार करो. अर्थातच माझे पूर्ण ज‍ीवन व त्यातील व्यवहार कुशलतेने होवो. 

श्रीकृष्णांनी उपनिषदातील विचारच गीतेत मांडले आहेत. 
'सर्वपनिषदो गावो दोर्‍धा गोपालनन्दन:।
पार्थो वत्स: सुधीर्भोवता दुग्ध गीताऽमृतम् महत्।।'
गीता माझ्या जीवनात दिशा देणारा ग्रंथ असावा. 

गो या शब्दाचे संस्कृतात अनेक अर्थ आहेत. 
'बिना गोरसं को रसो भोजनेषु? (दूध)
बिना गोरसं को रसो भूपतीष? (गाहू)
बिना गोरसं को रसो कामिनीषु? (दृष्टी)
बिना गोरसं को रसो हि द्विजेषु? (वाणी)
याचाच अर्थ गो-रसाशिवाय (दूध, दही, तूप) जेवणात काय अर्थ आहे? गो-रसविहीन (शक्तीहीन) राजाचे काय महत्त्व आहे? गो-रस (सुदृष्टी, चांगले डोळे) श‍िवाय स्त्रीच्या सौंदर्याला काय महत्त्व आहे? आणि गो-रसाशिवाय (वाणी) बोलण्यात काय अर्थ आहे. या सगळ्या अर्थांवरून गो-पूजा आपल्या जीवनात अशीच महत्त्वाची असते हे लक्षात ठेवावे.

For more information Go to: http://marathi.webdunia.com/religion/festivals/deepawali/0810/23/1081023033_1.htm

Tomato Rice

Today I am starting a new label in my Blog for my friends, and for the recipes shared by them, thank you all my friends.
This recipe is shared with me by my friend, Shivangi.

Ingredients:

• 2 cup basmati rice soaked for 1 hour and water removed
• 1 cup onions chopped  lengthwise
• 1 cup Tommatoes chopped  lengthwise
• 1 tbsp ginger garlic paste
• 1 tamal patri (bay leaf)
• 1'' dalchini (cinnamon )
• 2 lawang (cloves)
• 1 cardamom
• 2 tbsp cashewnuts
• 2 tsp red-chilli powder
• 1 tsp garam masala
• 2 tbsp oil
• 2 tbsp ghee
• 4.5 cup boiling water
• salt to taste

Procedure:

1. Heat oil in a thick bottom pot.
2. Add cloves,bayleaf,cinnamon,cardamom in oil and fry well .
3. Add rice and stir for 2-3 mins.
4. Now add boiled water and without lid bring rice to boil on low flame.
5. Check now and then when rice is cooking, if all the water is absorbed and rice is cooked then cover with lid and turn off the gas. 
6. NOTE: If all the water is absorbed and rice is not cooked then add little boiling water to it, and let it continue cooking.
7. Now in another pan add oil then add onion,tomatoes,redchilli powder,garam masala,ginger-garlic paste,salt.
8. Heat till oil separates the mixture around 2-3mins
9. Now remove half rice from bottom pot and add this pan mixture (of onion and tomatoes) form layer now add fresh grated coconut around 1/2 cup on mixture.
10. Cover it with remaining rice.
11. Garnish rice with fried onion and cashewnut add 2 tbsp of ghee on top heat 2-3 mins.
12. Serve hot

Kadboli

Ingredients

• 1 cup Rice Flour
• 1 cup Water
• 1 tbsp Split Yellow Moong dal
• 1 tsp Cumin Seeds
• 1 tsp Sesame Seeds
• 1 tsp Carom seeds
• 1 tsp Chili powder
• 1/2 tsp turmeric powder
• 1 tbsp oil
• Salt to taste
• Oil for deep frying

Procedure:

1. Boil moong dal in water for 5 min.(Don't let dal over cook)
2. After 5 min  add some more water to it , to make overall all 1 cup of water.
3. When water starts boiling add salt, turmeric powder, chili powder, cumin seeds, carom seeds and sesame seeds.
4. Now add rice flour and mix well with the rolling pin or thick wooden spatula. Add oil. mix well.(photo no. 1)
5. Close the lid and turn off the gas, let it rest for 10 min.
6. Now till the dough is hot knead well using oil to you palms. (photo no. 2, 3, 4).
7. Now make small parts and roll with your  hands to make small circular shapes as shown in above photo no.5, 6, 7
8. Keep the small circle in a plate.
9. Heat oil in a pan and add the kadbolis to it.
10. Stir now and then to make sure it is fried on both sides. Fry till golden brown, else it won't cook from inside.
11. Fry on low- medium heat.
12. Note: When you put in the oil you can see lots of bubbles coming through, But when its nearly done the bubbles will stop. So you can know now that its done.
13. Remove on kitchen paper towel, I used the wooden basket so that the air flows through it and cools fast.
14. When done and cooled store in a air tight container.

This post of mine goes to Bookmarked recipes every Tuesday for US masala

This post also goes to Diwali sweets and snacks event 2010

Dal Makhani

Ingredients:

• 1 cup whole black urad 
• 2 tbsp Red kidney beans (Rajma) 
• 1 tbsp chana dal
• 3 tomato finely chopped 
• 1" Ginger piece  - paste
• chopped coriander leaves
• 4-5 Garlic paste
• 1/2 cup fresh stirred cream (malai) 
• 2tbsp butter 
• 1tsp cumin seeds (jeera) 
• 1/2tsp turmeric powder 
• 1/2tsp Garam masala 
• Red chili powder to taste
• 1/2tsp dhania powder
• Salt to taste
• 1 tsp sugar

Procedure:

1. Soak urad, chana dal and rajma separately overnight.
2. Next morning boil all the soaked lentils with some salt. (use thick bottom pan)
3. Make tomato puree and add to the boiling lentils.
4. In other pan heat butter and add cumin, chili powder, turmeric, coriander powder, ginger garlic paste and fry well.
5. Add the fried mixture to the boiling lentils and mix well.
6. Now keep the pot on another pan to do a really slow cooking and avoid burning pot base, the more you cook the more flavor you will enjoy.  (I boiled it for 2 hours, but keep an eye on it and keep stirring now and then)
7. Just before turning off the gas add garam masala. Stir well.
8. Add cream, mix well again.
9. Serve with chapati, roti with ghee on top. Enjoy 

Jeera shankarpalya

Ingredients:

• 1 cup plain flour / Maida
• 2 tbsp semolina / Rawa
• 1 tsp cumin seeds / jeera
• 1 tsp carom seeds / Owa
• 2 tbsp warm oil
• Oil for deep frying

Procedure:

1. Mix plain flour, semolina, cumin, carom seeds, salt and oil and make crumbly dough.
2. Now add water and make dough (Consistency should be hard than chapati dough)
3. Keep aside for 20-30 min to set. Cover with damp cloth.
4. Make 2-3 parts.
5. Roll into thin sheets and cut into small pieces
6. Deep fry on low to medium flame, its takes around 4-5 min. (Don't rush when frying, if you fry on high flame it will not be crispy but it will become soft when cooled)
7. Remove on Kitchen paper towel.
8. When cold, store in air tight container.

This post goes to Diwali sweets and snacks event 2010

Fakes Soupa - Greek Lentil soup

Ingredients:

• 5 tomatoes, chopped and pureed
• 1/4 cup Fresh sweet corn
• 1/4 cup Whole masoor / brown lentils (soaked overnight)
• 1/4 cup Barley (soaked overnight)
• 1 potato peeled and cubed
• 1 zucchini sliced into half
• 1 carrot sliced into half
• salt to taste
• 1 garlic clove, crushed
• 1 tsp oil
• 1 tsp mixed Italian herb
• 1 tsp of vinegar or Cumin
• (Notes: You can play around with different sorts of vegetables as you like)

Procedure:

1. Heat the oil in a sauce pan, add garlic and fry well then add masoor and Barley, fry well for 2-3 mins
2. Now add all the vegetables and fry well again.
3. Add pureed tomatoes, Italian herb, salt.
4. Let it boil for 2- 3min and add 2 cups of water and let it cook for 7-8 min or till the Barley is cooked, with lid closed.
5. Finally, add vinegar to soup in pot and stir through - this will give the soup its characteristic tang. If you prefer a spicy flavour, add some cumin to the soup instead of vinegar.
6. Serve warm.
7. Serve with wholegrain toasted bread. For an absolutely complete "Greek" meal accompany soup with olives, reduced fat fetta, and a glass of wine.

Bechamel Sauce

This sauce can be used on pasta baking or lasagna or in soups.


Ingredients

• 30g butter, chopped
• 1/4 cup plain flour
• 2 1/2 cups milk
• 1/4 teaspoon salt
• pinch ground nutmeg

Procedure:

1. Melt butter in a pan over medium-high heat. 
2. Add flour, cook, stirring, for 1 to 2 minutes.
3. Remove from heat. 
4. Slowly add milk, whisking constantly, until mixture is smooth. (milk should be warm / boiling)
5.  Return to heat. 
6. Cook, stirring with a wooden spoon / whisker  for 10 to 12 minutes or until sauce comes to the boil, thickens and coats the back of a wooden spoon. 
7. Remove from heat. Stir in salt and nutmeg.

Broccoli Soup

Ingredients:

• 1 cup Broccoli florets
• 2 tbsp rice
• 1 tsp oil
• 1 clove garlic finely chopped
• salt to taste
• inch of grated nutmeg
• 2 tbsp Bechamel Sauce
• 3 cups water

Procedure:

1. Heat oil in a pot and add garlic and fry, (don't brown ) now add broccoli florets and fry for another 5-6 min.
2. Now add water and when boiling add salt and rice.
3. Let it boil for 10-15 min or till the rice is nearly cooked now add bechamel sauce and nutmeg powder.
4. Serve warm and sprinkle with a pinch of paprika or freshly ground pepper.
5. For crunch we had fresh Soybean pods which are are boiled and stir fried with some salt.

Zucchini Soup

Ingredients:

• 2 Zucchini medium sized, chopped / grated
• 1/2 onion chopped
• 1 potato peeled and chopped
• 2 garlic cloves chopped
• 1 tsp oil
• 1 cup vegetable stock
• Cream to garnish
• and crushed black peppercorns

Procedure:

1. Fry onions in oil with garlic don't let it brown.
2. Then add Zucchini and potatoes and fry for 2-3 min.
3. Now boil with vegetable stock for 5-6 mins.
4. Strain and reserve stock.
5. Grind cooked vegetable to a fine paste and boil again with the reserved stock.
6. And serve with cream and crushed peppercorns.

Rava Ladoo

Ingredients:

• 1 cup rawa (semolina)
• 1/2 cup sugar (if you like it too sweet you can take 1 cup sugar to 1 cup semolina) 
• 1/4 cup ghee
• water as required *
• 5-6 Cardamom, powder
• 10-12 raisins

Procedure:

1. In a thick bottom pan roast semolina till its slightly almond color. Fry on medium flame, don't rush and keep stirring.
2. When finished, in another pan add the sugar and add water * just to soak the sugar and boil.
3. Boil until sugar is dissolved and further 3-4 min. Turn off the gas when done.
4. Add roasted semolina and stir well, add cardamom powder and raisins.
5. Close with the lid, keep it aside for 15-20 min.
6. Now you can make ladoos ( small plum size shape).
7. Let it cool properly before storing. 

Note:

• You can add slightly roasted coconut in the mixture as well.
• For colour you can add Saffron when the sugar and water is boiling.
• Make the ladoos till the mixture is warm else it gets difficult to get the shape and becomes crumbly.
• If the mixture does not get dry after keeping for about 20mins, you can slightly heat it to get it dry.
• If the rava is not roasted properly, the laddoos become sticky so to avoid it fry semolina well till it turns slightly almond brown and on low- medium flame.

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Patal pohyancha Chiwda

Ingredients:

• 500 gm Patal pohe ( rice flakes) (photo 1)
• 50 gm cahews
• 50 gm peanuts
• 1/4  dried coconut sliced
• 1 tbsp roasted chana dal ( phutanyachi dal)
• 5 tbsp oil
• 5 cloves garlic, crushed
• 15- 20 curry leaves
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 5-6 green chili chopped
• 1 tsp turmeric powder
• 1/2 tsp Castor sugar
• salt to taste
• a pinch or two asafoetida 

Procedure:

1. Heat oil in a pan and fry cashews till light brown and remove in a plate. Repeat the procedure with peanuts, coconut slices, and chana dal. (In photo 2 & 3)
2. Now in the same oil add cumin, mustard seeds , when popped add garlic and fry  slightly brown.
3. At this stage add curry leaves and chilies, fry for another min and add asafoetida and turmeric and salt.
4. Fry for few more seconds and add all the earlier fried nuts.
5. Switch gas to low mode and add the rice flakes (poha). Also add sugar at this point.
6. Keep frying till all the masala is distributed evenly.
7. Now turn on the gas and fry for another 3-4 min. (After frying I fried again in 2 batches as didn't had bid pan to fry) (photo 4 & 5)
8. Don't fry for long , rice flakes tend to crumble.
9. When cooled store in a air tight container.
10. Enjoy

Karanji

Ingredients:

DOUGH

1 Cup plain flour / maida

2 tbsp Semolina / rawa

3 tbsp milk / water

pinch of salt

2 tbsp ghee, warm

(Mix semolina and water and keep aside for 10-20 min, then mix with plain flour salt and ghee to form a crumbly dough, then add water little by little to form a soft dough and cover with wet cloth , keep aside for 30-45 min. Knead well before rolling.)

PASTE to apply for ROLLS

2 tbsp of ghee / loni / butter at room temperature

2 tbsp cornflour

(mix together both the ingredients to a smooth paste )

FILLING

1/2 cup dried grated coconut

1/2 sugar powdered

4 tbsp dry roasted sesame seed

2 tbsp white poppy seeds

1 tsp dried ginger powder / sunth

1 tbsp dry roasted semolina

1 tsp dry roasted whole wheat flour

 pinch of salt

(Dry roast everything separately except sugar, salt and ginger powder. Grind to a coarse mixture, better if grind separately if possible to get a correct texture. And then mix together everything with sugar, salt and ginger powder)

• Step 1.0: Knead the dough and divide into 6-8 parts.
• Step 2.0 : Roll each part, and keep aside. It should be rolled thin, thin than chapati.
• Step 2.1: Now take one rolled base and apply the paste of - ghee and cornflour.
•                keep the second base on top of first after applying the paste.
•               Repeat the procedure for rest of the rolled bases.
• Step 3: Now roll the whole stack to make a big roll like cigar and cut into small pieces.
• Step 5: Now roll each one into small base / puris .
• Step 6 : Fill each puri with the filling and close as shown above.
• Step 7: You can make some designs on the corner of the formed semi-circle.
• Step 8: Deep fry on medium hot oil for 3-4 min, till slightly golden brown.
• Step 10:Store in a airtight container when cooled.
•                Shelf life up to 15- 20 days

Chakli

I will post the photo early next week, when I finish making all my Diwali faral.

This all Diwali recipes from my 'Aai' (mother)

Ingredients:

• 2 cups rice flour
• 1 cup Chana dal
• 1/2 Urid dal
• 1 tbsp til (sesame seeds)
• 1 tsp ova (carom seeds)
• Chili powder as per taste / 2 tbsp (medium hot chili powder)
• cold water / tap water.
• 2 tbsp oil 
• salt to taste
• 1 liter extra oil for deep frying.

Procedure:
Chakli Flour:

1. Rinse & wash the rice drain all the water.
2. Spread on dry cotton cloth in shadow.(allow 2-3 hours for drying) 
3. When it is almost dry, roast it in a wok / pan, fry on medium flame till is nicely roasted and slightly brown in color. ( you can recognize even from the roasted rice smell) 
4. (Note: Roast without oil)
5. REPEAT the above procedure to Chana dal and Urad dal. 

• (Note: Rice, Chana dal, Urad dal should be washed, dried and roasted separately)
• Now mix and grind to a fine powder. Store it in the airtight box.
• When preparing the Chakli:

Heat oil in a pan when hot add carom seeds, sesame seeds, fry for few seconds.

1. Now to the same mixture add cold water around 2 cups.
2. Don't boil water only bring to the boiling point but don't let it boil, when nearly to boiling point turn off the gas and add salt and chili powder.
3. Stir to mix and salt to dissolve.
4. Now in a big round plate ('parat') take the Chakli flour made previously and add the water we made little by little and mix all together, the dough should be crumbly.
5. After mixing together close with another plate.
6. Now take handful of the crumbly dough in another plate and knead it with warm water so that it becomes soft.
7. Fill the same dough in the Spiral making equipment ('sacha' Ref the photo above) and make the chakli greased plate or butter paper.
8. By that time heat the oil in a deep wok and when heated add chakli to it one by one, and fry until the bubbles stop coming up from the oil, Chakli should be nicely light brown in color and color should be even.
9. When done take out on a kitchen paper towel.
10. (Note: If the chaklis tend to break while making, try kneading the dough for some more time, if still it doesn’t come out well, add some more water and knead again..)
11. When they are cooled to room temperature, store them in an airtight container.
12. (Note: Taste the chaklis when done and if you fill there is less salt or chili powder, you can add more when kneading the dough.
1. The picture from : http://www.flickr.com/photos/69475449@N00/83941648/

Shankarpalya

Ingredients:

• 1 cup milk   
• 1 cup Ghee
• 1 cup sugar 
• Plain flour as per needed
• 1 liter Oil for deep frying

Procedure:

1. Boil together milk, ghee, sugar. After sugar is dissolved, turn of the gas. (photo above no. 1)
2. Let it cool for few min.
3. Until its still warm, ( Check by dipping your finger in it) Add plain flour to it and mix,
4.  The consistency should be softer than chapati dough and little thick then cake batter (photo above 2,3) because it gets hard after 15-20 min ( because of ghee).(photo above 4) (If using Vanaspati- dalda instead of ghee  than batter should be more loose than for ghee / oil because Ghee and oil are liquid - semi liquid as compared to vanaspati- dalda )
5. Heat oil in a pan, while the oil is heating Knead the dough for few mins (photo above 5)and make small portions of dough and roll it (not too thin), 
6. Cut it into small squares, (photo above 6)deep fry on medium flame ( don't rush to fry quickly),
7. Remove when golden brown.(photo above 7)
8. When cold, store in a airtight container.
9. If done this way , it literally melts in your mouth.
10. NOTE:  I rolled the dough on a cutting board applying the cling sheet / wrap to the board so the dough doesn't stick to the board and easy to handle with less or no oil.
11. If the dough is too soft even after 15 -20 min, knead it again with some extra plain flour. You will get to know the texture after deep frying, if shankarpalya is crunchy then you have to add a little more flour, else it will be nice and soft with little crunch. Enjoy

This post goes to Diwali sweets and snacks event 2010

Happy Diwali

This year 2010 the Diwali dates are as follows :

3.11.10 ----> VasuBaras, Dhanatrayodashi  , Dhanwantri Jayanti

 5.11.10 ---> DIWALI, Lakshmi Puja & Narak Chaturdashi 

6.11.10----> Amawasya

7.11.10----> Bali Pratipada & Bhaiduj / Bhaubeej


Vasubaras - Vasu Baras (27 Ashvin or 12 Krishna Paksha Ashvin): Baras means the 12th day and vasu means cow. On this day the cow and calf are worshiped.

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Information below is from Wiki for more information go to : http://en.wikipedia.org/wiki/Diwali

Deepavali is celebrated for five days according to the lunisolar Hindu Calendar. It begins in late Ashvin (between September and October) and ends in early Kartika (between October and November). The first day is Dhan Teras. The last day is Yama Dvitiya, which signifies the second day of the light half of Kartika. Each day of Deepavali marks one celebration of the six principal stories associated with the festival.^[6].

Krishna and Satyabhama fighting Narakasura's armies -Painting from the Metropolitan Museum

Hindus have several significant events associated with Diwali:

• The return of Sri Ram after 14 years of Vanvas (banishment). To welcome his return, candles were lit in rows of 20.
• The killing of Narakasura: Celebrated as Naraka Chaturdashi, one day before Deepavali, it commemorates the killing of the evil demon Narakasura, who wrecked havoc. Krishna's wife Satyabhama killed Narakasura during the Dwapara yuga. In another version of the belief, the demon was killed by Krishna or Krishna provoked his wife Satyabhama to kill Narshna, defeating Indra.
• Govardhan Puja is celebrated the day after Deepavali and is the day Krishna defeated Indra, the deity of thunder and rain. According to the story, Krishna saw preparations for an annual offering to Lord Indra and asked his father Nanda about it. He debated with the villagers about what their 'dharma' truly was. They were farmers, they should do their duty and concentrate on farming and protection of their cattle. He said that all human beings should do their 'karma' to the best of their ability and not pray for natural phenomenon. The villagers were convinced by Krishna, and did not proceed with the special puja (prayer). Indra was then angered, and flooded the village. Krishna lifted Mount Govardhan and held to protect the people and cattle from the rain. Indra finally accepted defeat and recognized Krishna as supreme. Although this aspect of Krishna's life is sometimes ignored^{[citation needed]} it sets up the basis of the 'karma' philosophy later detailed in the Bhagavat Gita.

Diwali being festival of lights, across India people celebrate it via symbolic diyas or kandils (colourful paper lanterns) as an integral part of Diwali decorations.

Rangoli, decorations made from coloured powder, is popular during Diwali

Deepavali celebrations are spread over five days.^[7] All the days except Diwali are named according to their designation in theHindu calendar. The days are:

1. Vasu Baras (27 Ashvin or 12 Krishna Paksha Ashvin): Baras means the 12th day and vasu means cow. On this day the cow and calf are worshiped.
2. Dhanatrayodashi or Dhan teras or Dhanwantari Triodasi'^[8] (8 Ashvin or 13 Krishna Paksha Ashvin): Dhan means wealth and Trayodashimeans 13th day. This day falls on the 13th day of the second half of the lunar month. It is considered an auspicious day for buying utensils and gold. This day is regarded as the Jayanti of God Dhanvantri who came out during the churning of the great ocean by the gods and the demons.
3. Naraka Chaturdashi (29 Ashvin or 14 Krishna Paksha Ashvin): Chaturdashi is the 14th day on which the demon Narakasura was killed by Krishna – an incarnation of Vishnu. It signifies the victory of good over evil and light over darkness (Gujarati: Kali Chaudas, Rajasthan : Roop Chaudas). In south India, this is the actual day of festivities. Hindus wake up before dawn, have a fragrant oil bath and dress in new clothes. They light small lamps all around the house and draw elaborate kolams /rangolis outside their homes. They perform a special puja with offerings to Krishna or Vishnu, as he liberated the world from the demon Narakasura on this day. It is believed that taking a bath before sunrise, when the stars are still visible in the sky is equivalent to taking a bath in the holy Ganges. After the puja, children burst firecrackers heralding the defeat of the demon. As this is a day of rejoicing, many will have very elaborate breakfasts and lunches and meet family and friends.
4. Lakshmi Puja (30 Ashvin or 15 Krishna Paksha Ashvin): Lakshmi Puja marks the most important day of Diwali celebrations in North India. Hindu homes worship Lakshmi, the goddess of wealth, and Ganesh, the God of auspicious beginnings, and then light lamps in the streets and homes to welcome prosperity and well-being.
5. Bali Pratipada and Govardhan Puja (1 Kartika or 1 Shukla Paksha Kartika) : In North India, this day is celebrated as Govardhan Puja, also called Annakut, and is celebrated as the day Krishna – an incarnation of god Vishnu – defeated Indra and by the lifting ofGovardhana hill to save his kinsmen and cattle from rain and floods. For Annakut, large quantities of food are decorated symbolizing the Govardhan hill lifted by Krishna. In Maharashtra, Tamil Nadu and Karnataka, it is celebrated as Bali-Pratipada or Bali Padyami. The day commemorates the victory of Vishnu in his dwarf form Vamana over the demon-king Bali, who was pushed to the nether-world, and the return of Bali to earth from the nether-world. In Maharashtra, it is called as Padava or Nava Diwas (new day). Men present gifts to their wives on this day. It is celebrated as the first day of the Vikram Samvat calender, in Gujarat.
6. Bhaiduj (also Bhayyaduj, Bhaubeej or Bhayitika) (2 Kartika or 2 Shukla Paksha Kartika): on this day, brothers and sisters meet to express love and affection for each other (Gujarati: Bhai Bij, Bengali: Bhai Phota). It is based on a story when Yama, lord of Death, visited his sister Yami. Yami welcomed Yama with an Aarti and they had a feast together. Yama gave a gift to Yami while leaving as a token of his appreciation. So, the day is also called 'YAM DWITIYA'.