Though mixed nuts chikki is not a recipe which we make for diwali at our home but i have heard from few of my friends that they make this during Diwali of Holi. This one sounded very easy to me and so i made with the dry fruits which I had in my hand. Go ahead to make this easy mixed fruits Chikki for this Diwali. Also check out my
Dry roast the mixed nuts (I used cashew nuts, badam,peanuts )in a pan for 2 minutes in a medium flame without getting it burnt.
Keep it aside and Chop them roughly.
Before start with the sugar, grease a butter paper with ghee | butter and grease the rolling pin too.
In a pan, add sugar and add 2-3 tblsp of water.
When the sugar starts melting add the saffron. Keep the flame low.
Add lemon juice to this. The addition of lemon juice is to avoid crystallisation of sugar.
Saute till the sugar gets caramalized and you see a light golden color.
Now add the dry roased mixed nuts to this and give it a quick stir and transfer this to the greased butter paper. At this stage for me it is difficult for me to handle the camera in one hand and do the stirring too.
Spread them evenly using the greased rolling pin and when it is warm cut them into desired shapes. You have to just put the lines .After it is completely cool you can break them into pieces according to the marks u made.
Store them in airtight containers and enjoy these chikkis.
Note:
Do not add too much lemon jiuce as it will make the chikkis sour.
Do the entire process in low flame.
I actually took it little early as i had a fear that it will get burnt, so the chikkis look pretty pale.
Poha Chivda is a low fat snack made with aval | poha , a less oil and not a deep fried mixture. Though i already posted South Indian Mixture recipe, i have a few request from readers for a healthy diwali recipe which they can make for their parents | in laws, this poha chivda immediately came to my mind. So if you want to try something healthy this time, make this poha mixture | aval mixture. I learnt this recipe from my friend Janani, long back when we met for a evening tea .
Aval mixture | poha chivda
Preparation Time : 5 mins | Cooking Time : 10 Mins |Serves: 3-4
Poha| aval 1 cup Green chili 2 Raw peanuts 4 tblsp Roasted gram dal | pottukadalai 4 tblsp Sugar 1 tsp Salt as needed Mustard seeds few Dry coconut (kopra) 1 tblsp Turmeric powder 1/4 tsp Oil 1 tblsp Video of How to make Poha chivda
Method with step wise pictures:
METHOD:
In a pan, roast the poha , with 1 tsp of oil ( use medium thin poha) till it turns golden brown.
Be careful not to make it burnt.
Keep it aside. In the same pan add oil and add mustard seeds and slit the green chillies and add to it.
Powder the sugar in a mortar and pestle.
Add the roasted gram, peanuts and powdered sugar and salt to this.
When the peanuts,and dal turns golden brown switch off the flame and mix it to the roasted poha.
Mix this nicely.
Store this in a airtight container . Enjoy with hot tea | coffee.
Note:
You can add a few tablespoons of roasted cashew nuts also.
Few curry leaves can be added while adding the mustard seeds.
Milk peda | Paal peda |Dhoodh peda is a very simple and easy dessert made with milk. If you are running out of time but still wanted to try out an easy sweet then this milk peda is the exactly perfect sweet for you. The entire process can be done in Microwave oven but since i don’t have microwave oven i made it in the stove top. It took less than 10 minutes for me for the entire process. Check out my badam peda recipe . See my full collection of diwali recipes
Omapodi is an easy snack made during diwali . My mom mostly make it to mix it withSouth Indian Mixture but in my in laws place they love to eat it as such too. and both my kiddos love to have omapodi . Apart from mixing this in mixture this can be used in chaat recipes for garnishing too.
Check out my
Sieve the gram flour and rice flour for even mixing.
Dry roast the omam in a pan and soak this for 15 minutes in 1/4 cup of water.
Keep the water aside and grind this in a mixer using the soaked water.
Normally the omam will not get grind smoothly as it is in a very small quantity.
Even if it is slight coarse also ok. Using the remaining soaked water extract the omam water by mashing the ground omam with your hands . filter it using a tea strainer.
Use this water to mix the water. If u don’t want to discard the omam nicely mash with hands and add half of it to the flour to make the dough.
Make a sticky dough by adding 2 tblsp of soft butter or hot oil . add salt to taste. If adding chilli powder add while kneading the dough.
Use the small dotted hole one for making omapodi and keep a portion of dough inside the presser and start pressing it into the hot oil by making circles.
Flip it after sometime . Take out and drain in a kitchen towel when the oil sound subsides.
When it is cool, break it into pieces and store it in an airtight container.
Note:
Do not add too much omam as it will give a bitter taste to the omapodi.
If the dough is kneaded tight or kept open for a long time it will be difficult for you while pressing.
Rava laddu or Rava ladoo is a simple and exotic sweet made with Semolina or sooji. Though i attempted this for the first time, i have tasted this many times. But i always like the texture to be smooth and not the grainy rava texture. I just followed myBesan ladoo recipe replacing rava instead of besan. Try this easy and yummy Rava ladoo for this Diwali. Check out my collection of Ladoo recipes. INGREDIENTS: Makes 13- 14 ladoos
RAVA | SOOJI | SEMOLINA
1 CUP
SUGAR
3/4 CUP
MELTED GHEE
1/4 CUP
CASHEW NUTS
FEW
CARDAMOM POWDER
A PINCH(OPTIONAL)
METHOD:
In a pan add 1 tsp of ghee and roast the cashew bits and keep it aside.
In a same pan roast the rava till it for 5 to 10 minutes in a medium flame. Do not get it burnt or the change the color.
Allow this to completely cool.
Grind this into a fine powder along with sugar.
Add cardamom powder(if adding) at this stage and pulse once for even mixing.
Transfer this mixture to a wide bowl.
Add the roasted cashew also to this and mix well.
Melt the ghee and add this to the rava sugar mixture.
Mix well with a spoon and make it into round balls.
The mixture will be easy to handle only. If you feel that you can’t make balls, just sprinkle 1 tblsp of milk .
This can be stored in a air tight box for 4-5 days in room temperature.
Note:
If you want to make it with less ghee you can add half of ghee and half of milk too.
But if u do this this has to be consumed in a day.
This is the first time i am making Mysore Pak , but to my surprise it turned out extremely well and tasted exactly like Krishna Sweets Mysore pak. I made few batches and packed for my friends when i visited them during Navaratri. When i was searching in google for mysore pak recipes most of the recipes which i have come seen involves 2-3 cups of Ghee. And i finally i landed in here . Go ahead to try this delicious soft Mysore pak for this Diwali and surprise your family and friends.
Check my traditional Mysore pak recipe too. Check out the post on consistency of sugar syrup.
Kara sev is a easy savoury recipe which can be made in a jiffy. As Deepavali is nearing i will posting deepavali recipes in my space till deepavali. Karasev i tried for the first time and it turned so well . We all enjoyed the peppery flavored karasev with filter coffee on a rainy day evening. So go ahead to try out this easy karasev for this diwali . This recipe i adapted from my hand written cook book which I copied from my grand mother before my marriage.
Also check out my
Sieve both the flour ( besan and rice flour ) together for even mixing.
Add salt and add the softened butter.
Pound the black pepper in a mortar and pestle or a mixer coarsely.
Mix it well and knead it into a pliable soft dough by adding water to this slowly.
Do not add too much water and do not make it too stiff also.
Heat oil in a deep pan. Check the oil by dropping a small piece of dough into the oil. When it comes up immediately then the oil is in the right consistency.
Take a small of dough and press it into a murukku presser using the thenkuzhal achu.
Do not over do. Just make 2 rounds.
Flip this after few minutes.
When the oil sound sizzles take it out from the oil and drain the excess oil in a kitchen towel.
Repeat this for the rest of the dough.
When it is cool , break them into small pieces and enjoy karasev with hot coffee as we did.
Note:
You can add 1 tsp of black pepper and 1/2 tsp of red chilli powder.
Do not add too much butter as it will make the karasev break while making itself.
Instead of butter hot oil can also be added.
If you want to add garlic, just pound this nicely with black pepper.
Do not make the black pepper slightly big. It will get stuck while pressing them in the achhu.
My kids were on the back of me to make some cake or muffin for Halloween, but i refused totally as i am busy with diwali recipes. But after they left for school, though i was packed with lot of work today i made these witch finger cookies , to surprise them tomorrow. I didn’t have any idea of posting this, but Varsha will be very happy if I post this.
DEEPAVALI LEGIYAM WITH EASY AVAILABLE INGREDIENTS:With video (updated)
Deepavali marundhu is a must one in our house and though my mom used to make this at home with so many nattu marundhu, which she used to buy from a particular shop near the Madurai Meenakshi amman temple, in my home town. Even we used to give to moms after delivery as it heals the wounds and good for them to recover soon. This is normally consumed in empty stomach and especially on deepavali day, after we take oil bath she will give a spoon full of deepavali marundhu | legiyam and then only we are allowed to indulge on the yummy sweets and snacks made for deepavali.
Normally at 3 o clock in the morning we used to keep the crackers, sparklers, new dresses, shikkakai(soap nut powder),sesame oil , sweets and savories made at home along with this deepavali marundhu and do neivedhyam to god ( before bath) and burst a cracker and then will go and take bath and wear the new dress.
But now a days we get instant marundhu and powders at stores , but here in Singapore we get deepavali marundhu imported from India just 2-3 days before deepavali and that too in a particular Indian store in Little India. As we are staying little far off we never go and buy in the last minute but feel so bad for not having marundhu during diwali. This deepavali marundhu mainly helps in digestion as we eat lot of oily food on that day. Last year a very good friend of mine prepared at home and passed a small dabba of marundhu for me too. Suddenly i remembered of this and thought of posting this recipe as it will be easy for many people living in abroad who don’t get this deepavali marundhu in stores.
Oops a big story i have written.
This is not the very authentic recipe, but a simple one uses easy ingredients available at home.
Deepavali Marundhu recipe
Preparation Time : 10 mins + soaking time 1 hour | Cooking Time : 25 Mins |Yields: 1 & 1/2 cup
Coriander seeds | dhaniya 2 and 1/2 tblsp Omam | ajwain 2 and 1/2 tblsp Jeeragam | Cumin seeds 2 tblsp Black pepper 2 tblsp Sukku | dry ginger a small piece Jaggery 3/4 cup Ghee 2 tblsp Sesame oil 1-2 tsp (optional) Video of How to make Deepavali Marundu
Method with step wise instructions:
Soak coriander seeds, cumin seeds, omam, black pepper in warm water for 3 hours.
After 3 hours , grind this into a fine smooth paste. Use the water we soaked for grinding.
Add dry ginger powder to this. If using sukku, then soak a small piece and grind it together.
I used sukku while shooting the video.
Measure the paste in a measuring cup. It yielded 1 cup of paste for me.
For 1 cup the measurement of jaggery is 3/4 th cup.
Melt the jaggery in a pan by adding 1/4 cup of water. When it dissolves filter it to get rid of the impurities.
Boil it for 2 minutes.
Add the ground paste to this and mix well.
Saute it in a low flame for 15 minutes till it reaches halwa consistency. Add ghee in small intervals.
When it is completely cool, store it in a clean dry box and keep it in the refrigerator.
Always use clean dry spoon to take it .
Note:
If you feel it is little less sweet, mix it up with a spoon of honey.
Alternatively these ingredients can be dry roasted in a low flame nicely and powdered finely.
sieve it twice and follow the rest of the steps as the same.
always grind everything smoothly to get a smooth texture.
I have compiled Diwali savoury and snacks recipes which is made commonly during at our home. Visit Jeyashri’s Kitchen for more deepavali recipes which i will be posting in the next 2 weeks. Follow Jeyashri's Kitchen on Facebook too. Check out my complete collection of Deepavali recipes|Diwali recipes.
