KARA SEV

Ingredients

Gram flour-2 cups

Rice flour-3/4 cup

Red chilli powder-2 tsp

Pepper corn-2 tsp

Crushed garlic-4 cloves

Salt- to taste

Oil- for frying

Method

Mix all the ingredients with little water.

dont add too much water & the batter consistancy should be thick.

Take a laddle( boondi laddle), add batter & in front of oil, press the batter.

Fry until golden brown.

It is a great snack with tea time & diwali snack.

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KAJU BURFI (CASHEW BURFI)

Ingredients

Cashew powder-2 cups

Sugar-1 cup

Ghee-2 tsp

Method

Add sugar with water & make a sugar syrup until 2 string.

Remove from the fire & add cashew powder.

Mix well. Grease ghee in a clean surface.

Flatten it slowly without any cracks.

Once it reaches the appropriate size cut it evenly.

(Note: If the mix gets too thick add in 3 tsp of water to get it to right consistancy)

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BOONDI LADOO/BUNDI LADOO - HAPPY DIWALI WISHES TO ALL

WISH YOU ALL A VERY HAPPPY & SAFE DIWALI!!!!!!

BOONDI LADOO:

Ingredients:

Gram flour(besan) - 2 cups

Sugar - 3 cups

saffron - a pinch

Oil - For frying

water - 2 cups

Method:

Make a thin batter with gram flour(besan) and water & keep it in a consistancy not to dilute too much

Hold a wholed spoon on top of hot oil & spoon in the better slowly so that it drips into tiny droplets & get fried evenly until golden brown.this is called boondhi.

Drain the boondhi in a parchment paper to remove all extra oil.

In the meanwhile make sugar syrup with water & sugar until you get a consistancy of 1 string.

Add in the boondhi to the sugar syrup & mix well. Allow it to cool which inturn soaks the boondhi in sugar & gets soft.

With little butter in hand when the mixture is warm make equal balls & leave it to rest.

Serve cold & happpy Diwali.

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PANEER PEAS PULAO

Ingredients

Paneer(fried)-2 cups(Cubed)

Peas-1 cup

Mint leaves-1/2 cup

Butter-2 tbsp

Cloves-4 ea

Cardamom-4 ea

Cumin seed-1 tsp

Black Cardamom-3 ea

Star Anise-2 ea

Bay leaves-2 ea

Ginger garlic paste-2 tsp

G.chilles-4 ea(sliced)

Basmati Rice- 2 cups(soaked in 30 mins)

Method

Heat butter in a pan,add cloves,cardamom,cinnamon,black cardamom,star anise,bay leaves,onion, ginger garlic paste & saute few mins.

Add mint leaves,peas, g.chillies,fried paneer & mix well.

Add soaked rice + 4 cups of water & cover the lid & check the seasoning.

Allow to cook until done & serve hot with any curry dishes.

( I made this pulao in electric rice cooker.)

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KADAI BHINDI/KADAI OKRA

Ingredients

Okra(bhindi)-2 cups(batons)

Onion-1 ea(finely chopped)

Tomato-1 ea(chopped)

Capsicum-1 ea(finely chopped)

Ginger-1 tsp(grated)

Garlic-2 tsp(finely chopped)

Red chilli powder-2 tsp

Turmeric powder-1 tsp

Coriander powder-1 tsp

Cumin powder-1/2 tsp

Mustard seed-1 tsp

Cumin seed-1 tsp

Oil-2 tbsp

Salt- to taste

Method

Heat oil in a pan, add mustard, cumin seed,onion,tomato,garlic, ginger & saute few mins.

Add capsicum,okra & allow to cook.

Add all masala powders & check the seasoning.

Serve hot with Rice or Paratha or Roti.

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SWEET CORN POKODAS

Ingredients

Sweet Corn-2 ea
Onion-1 ea
Cilantro-1 cup
Gram Flour-2 cups
Rice flour-1/2 cup
G.chillies-2 ea(chopped)
Red chilli powder-2 tsp
Ginger-2 tsp(grated)
Salt- to taste
Oil- for frying

Method

Heat oil in a Kadai .
Grate the sweet corn & Mix all the ingredients.
Deep fry the pokodas & allow to fry until golden brown.
Serve hot with Chutney.

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MUSHROOM SAAGWALA/ MUSHROOM PALAK SUBZI

Ingredients

Mushroom-1 cup(sliced)

Spinach/Palak-2 cups

Onion-1 ea(finely chopped)

Red chillies-4 ea(acc to taste)

Ginger garlic paste-2 tsp

Oil-2 tbsp

Cumin seed-2 tsp

Turmeric powder-1 tsp

Garam masala-1 tsp

Salt- to taste

Method

Heat oil in a pan, add cumin seed,red chillies,onion, ginger garlic paste,turmeric powder, garam masala & saute few mins.

Allow to cook until all raw flovours extracts.

Add mushroom, palak & saute few mins.

Serve hot with rice or roti or paratha.

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