"Treats For Diwali"- Pedha Diyas

Wish You All a Very Happy Diwali 2012!!

Festival of Lights

 

What else goes 'hand in hand' as good as "Diwali and Diyas"??? After all it is called the "The festival of Lights".And so..I thought why not make my "star attraction" this Diwali...."The Pedha Diyas"!!

I used the "3 minute microwave pedha recipe" to make the basic Pedha mixture.(I used 1/4th portion of the recipe to make the Pedha dough for the Diyas.I will make regular Pedhas with the remaining mixture)
http://www.my-kitchens-aroma.blogspot.com/2011/03/sweet-treats-3-minute-pedhascondensed.html


Ingredients:
1 stick unsalted butter+ little to butter the molds
2 cups milk powder (Use Nestle Nido if you can find)
1- 14oz can Sweetened Condensed milk
2tbsp milk with saffron

Colored Sugar( I used yellow)
Edible colors
Toothpicks

Method:
1) Bring the butter to room temperature.
2) In a microwave safe dish, mix butter, milk powder, condensed milk and flavorings of your choice.
3) Microwave for 3 mins.At each 1 min interval, mix everything together.
4) Let it cool,then form into traditional round pedhas or mold into various shapes. 
5) I molded them into "Diya" shape
6) Used a toothpick to make the 'rim' design

7) Dip the toothpick in edible color of your choice and make designs on the Diya

8) Or dip a straw in the color and make design on the Diyas

9) Pour some colored sugar in the center of the Diya

"Treats for Diwali"- Bhajani Chakali

'Diwali Faral' isn't complete without these Spiral- Spicy -Crunchy Treats.....The Chakalis!! As kids, we would be waiting for that day..when mom would prepare the chakalis!! There was a "Chakali Factory" near by our house..they made the best crispy spicy chakali ever!!! I remember..the aroma making my mouth water...as we entered the road to the factory...

In Maharashtra, Chakali is made from a special 'Flour Mix' of various grains. It is called "Bhajani".It gives the Chakali that 'crispy-crunchy' texture and the authentic taste. People either have their own "family' Bhajani recipe or now a days you can buy them in any store.My mom used to make her own..fresh...for every Diwali!
After coming to USA, I am in love with the "K-Pra' brand Bhajani. It comes with it's own set of directions and makes incredible Chakalis.

I followed the steps on the Bhajani packet.No need to add even salt or chili powder.The seasoning is perfect!!
1) After I made the Bhajani dough...'M'  helped me make the Spirals with the Chakali maker.

2) Fry the Chakalis on medium flame.Too high will burn them.Too low will make the spirals open and break the chakali (I had couple batches break :(

3) Fry till they are golden and crispy.Drain on paper towel.

If you have breakage of chakalis.....the "Tukda Chakali"(as they sold back in Pune) is delicious finger food too!
I made the "tukta chakali" into a "Rose"  like presentation  :))

"Treats for Diwali"- Baked "Bakarwadi" Karanji (Baked Karanji with 'Bakarwadi like filling)

Thanks for the 'Baked' Crust recipe Uma!!
My friend Uma Gabale, had made 'Baked Peas Karanji" for her daughters birthday. I had loved the texture of the Crust (even though baked,it was not hard or anything.It was nice and flaky/crumbly) .Since then, I wanted to try these out...with a variation.Instead of the 'Peas' filling..I stuffed it with "Bakarwadi" like Spicy -Tangy filling of Roasted Coconut, Sev, sesame seeds, tamarind and spices.!! I thought they will be a perfect Diwali or "Anytime" treat!

My Recipe for "Bakarwadi" Like Filling:

3/4 cup dry roasted grated coconut powder
1 tbsp roasted sesame seeds
1/2cup Thin sev
2tsp Goda masala (maharashtrian curry powder)
1/2tsp garam masala
1tsp tamarind concentrate(i used tamicon)
2tsp sugar (you can add more)
1tsp chili powder (depends on how spicy you want)
1/2tsp Cumin
1tsp oil
salt
1) Dry roast the coconut powder till golden.Keep aside.
 2)Heat the oil, add the cumin and sesame seeds,stir for few seconds.Add the rest  of the spices, roasted coconut,sev,tamarind,sugar etc.Mix. This is a dry filling (and so will increase the shelf life of the karanjis than any moist filling)

Here is Uma's recipe for the crust which she modified from :
http://www.aartipaarti.com/2009/11/04/aarti-paarti-ep-30-baked-samosas/

Ingredients:

for the crust: (Makes about 30 small karanjis)

1 cup all purpose flour

1 cup whole wheat flour

1/2 cup oil

1/2 cup buttermilk (the one you find in grocery stores)

salt to taste

1/2 tsp ajwain seeds

 

Method:

1. In a large mixing bowl/paraat, combine flours, oil, buttermilk, salt and ajwain seeds and mix them until the dough forms. Knead for at least five minutes, tightly cover and keep it sitting at room temperature for at least 15 minutes (I usually end up in keeping it for 2-4 hours before I make anything out of it).

If you don't want to buy buttermilk just for this purpose, then you can use plain yogurt ~ 2 tbsp per cup flour. To get the desired consistency of dough, use water while kneading.

The dough will be softer than that of chapati.

3. Preheat the oven to 350 deg F. Grease a baking sheet.

4. Knead the dough again (it keeps exuding oil while sitting :-) ). Make balls of the dough (as big as you would make for puris). Roll each ball into a puri (not too thin, not too thick). Put 1 tbsp filling in the middle and close the puri into the shape of a karanji(half moon shape). Cut the extra edges with pizza cutter/katane.Press the edges with a fork to get closed edges and pretty look!

5. Place each karanji into the greased baking sheet. After all karanjis are ready, place the baking sheet in the oven and bake. Check after ~8-10min and turn the karanjis once when they are baked from one side. Bake the other side too (takes less time ~ 5 min)

**(After I turned off the Oven, I put the Karanjis back in for another 5-8 mins..to crisp them up)

 

Spicy-Tangy "Bakarwadi" Karanjis are ready for your 'anytime snack'!!

"Treats for Diwali"- Baked Shankarpalis

Baked Sweet Shankarpali

Baked "Methi" Shankarpali and Snack flowers

Today it was "Shankarpali Mania" for me..I made 3 types..yes you read it right..3 types of Shankarpali!!! And now I am dead tired even to type:(
I made:
1) "Half Whole Wheat flour and Half Maida" Shankarpali 
(http://www.my-kitchens-aroma.blogspot.com/2012/11/treats-for-diwali-half-whole-wheat-half.html)

2) Baked Sweet Shankarpali (again half whole wheat, half maida)

3) Baked 'Methi' Shankarpalis(again half whole wheat, half maida)

I was reluctant so far about making the 'baked' ones because...first "M' loves traditional sweets done traditional way. Secondly....I hardly make them every 'now and then'...I thought it was OK to indulge once in a year...and third "baked is NOT fat free'. In many baked recipes..the amount of butter used to make the dough is quite a bit and so how much fat are you really saving baking versus frying?? More Saturated fat of butter versus less saturated fat of oil while frying??

Even with all that in my mind....I still decided to try out the baked ones for myself!And I wasn't disappointed in terms of taste and texture!!!! The secret is in keeping the dough cold!! They are still delicious and crispy (M still favors the fried ones though)

Baked Sweet Shankarpali

Ingredients:
1/2 Cup Whole Wheat flour
1/2 cup Maida (All purpose flour)
1/2 cup sugar ( use little less than 1/2 cup)
1/4 cup unsalted butter (room temperature)
1/4tsp salt
1/2tsp Baking powder
cold water

Method:
Pre heat the oven to 350F
1)  To the solid room temperature butter(NOT melted butter), add the flours, salt, baking powder.Mix and rub together to get crumbly texture.Add the sugar and mix
2) Knead into stiff dough with cold water.Wrap in plastic wrap and keep refrigerated for 2 hrs.
3) Roll out into thick Chapatis and cut into diamond shape.
4) Place the diamonds separately on a cookie sheet and bake for 7-8 mins on one side(they burn easily!!! Keep an eye on them) . Take out,flip the diamonds and bake for another 3-4 mins ..until golden brown.
Mine came out more brownish on the bottom side than the top

Baked Methi Shankarpali and flowers

 I loved their texture and how tasty they are as snacks(even for non Diwali time)!!

Ingredients:
1/2 Cup Whole Wheat flour
1/2 cup Maida (All purpose flour)
1/4 cup unsalted butter (room temperature)
2 tsp toasted sesame seeds
1tsp Ajwain/owa
3tsp Kasoori methi leaves(dried methi)
1/4tsp Black ground pepper

Salt
1/2tsp Baking powder
cold water

Method:
Pre heat the oven to 350F

1)  To the solid room temperature butter(NOT melted butter), add the flours, salt, baking powder and the spices.Mix and rub together to get crumbly texture.
2) Knead into stiff dough with cold water.Wrap in plastic wrap and keep refrigerated for 2 hrs.
3) Roll out into thick Chapatis and cut into diamond shape or use a cookie cutter to cut out flowers or other shapes
4) Place the diamonds/flowers separately on a cookie sheet and bake for 7-8 mins on one side(they burn easily!!! Keep an eye on them) . Take out,flip the diamonds and bake for another 3-4 mins ..until golden brown.
Mine came out more brownish on the bottom side than the top (actually some burnt a little at the bottom....so keep an eye on them!!!)

"Treats For Diwali"- 'Half Whole Wheat - Half Maida' Shankarpali

Today it was "Shankarpali Mania" for me..I made 3 types..yes you read it right..3 types of Shankarpali!!! And now I am dead tired even to type:(
It all started yesterday..I decided to modify my 'Usual' fried Shankarpali recipe (http://my-kitchens-aroma.blogspot.com/2009/10/treats-for-diwali-shankarpalisweet.html) Now, let me remind you...even this recipe has so much less butter than most of the recipes...and still gives crispy Shankarpalis!!!
The secret is in keeping the dough cold....just like they do in pastry dough ...cold milk to knead..keep the dough refrigerated !!

This year...I decided to use "half  whole wheat flour and half all purpose flour" to make Shankarpalis.

Ingredients:
(Measured with  standard 'measuring cup' and 'measuring spoons'.Do not use household drinking cups and eating spoons to measure this recipe.Ratios will change and end product may not come out as good.)

1and 1/2 cups Whole Wheat Flour
1 and 1/2 cups All purpose flour(Maida)
1 and 1/4 cups sugar
2 and 1/2tbsp unsalted butter(about 1/8th cup)
½ cup cold milk (use how much ever is necessary for kneading dough)
1/2tsp baking powder
1tsp Vanilla extract
1 pinch salt
Oil for frying

Method:
1)Bring the butter to room temperature. In a mixing bowl beat the butter (like for cake)
2)Add sugar and mix well
3)Add whole wheat flour,All purpose Flour, salt, baking powder, vanilla etc and knead like chapati dough with cold milk.
4)Keep the dough covered in refrigerator for about 1-2 hrs.( I had to keep it overnight,as the kids didn't let me make them the same day)
5)Knead again with oiled hands
6)Roll out the dough (thicker than chapati) and cut into diamonds
7)Fry in medium hot oil over low- medium flame till golden brown(this is necessary to crisp them up).The shankarpalis will be soft when you take them out.But crisp up once they cool.
8)Drain on paper towel.
9)Let cool. The shankarpalis will be nice and crispy!

Tip:
If for some reason (with any recipe) the Shankarpalis aren’t crispy enough, place them on baking sheet and warm in the oven for 10 mins at 275 F.
Let cool… shankarpalis will be nice and crispy!

"Treats for Diwali"- Oat-Almond Laddoo

Besan ladoos, Rava laddoos, Boondi Laddos.....were the traditional laddoos for Diwali back in Pune.Not that I don't like any of them (I LOVE them all!!) ....I wanted to try out something different and a "Healthier Laddoo" would be a 'Icing on the cake'!!

I have made "Oats Laddoo"  before and they come out delicious.Even the most 'Oat hater' ( my very own M) will fall in love with those. I came across a very nice recipe (http://www.7aumsuvai.com/2012/08/almond-oats-laddu.html ) for a healthier Oats Laddoo.These have Oats, Almonds, yellow moong dal and pistachios. Don't they sound yummy to the core!!

Here is my version of the recipe:
Ingredients:(Makes around 25 laddoos)
1 and 1/2 cups Quick cooking oats
1 cup whole Almonds
1/4cup Pistachios
1/4 cup yellow moong dal
1 Cup Sugar
3tbsp Ghee
1tsp cardamon powder

Method:
1) Dry Roast separately almonds, pistachios, yellow moong dal , oats in a pan, till golden brown.Do not let them burn. Let them cool.
2) Powder each ingredient separately.Powder the almonds till they start oozing oil (this will help in binding the laddoos). Powder the sugar along with cardamom.
3) Mix together all the powders in a mixing bowl
4) Heat 3tbsp Ghee. Pour on to the mixture of powders.Knead well. If it's too dry heat another 1/2tbsp ghee and add to the mixture.
5) Make into rounds by pressing and rolling into laddoos.
Garnish with pistachios if you like. Store in airtight container.

Give your Family a 'Healthy Boost' this Diwali with these Delicious  Oat- Almond Laddoos!!

"Treats for Diwali":Spicy 'Spinach-Garlic' Sev

For couple years now, I have been making Spicy-Crispy sev...and it is one of our favorite Diwali snacks. To do something different this year, I decided to modify my mom's recipe to make this 'Spicy Bright Green " Spinach and Garlic sev! The bright green color is so dramatic and contrasts so well with the other colorful Diwali snacks and sweets! Kids love to snack on this green little finger food...

Ingredients:
2 and 1/2 cup Besan/ Gram flour
3tsp Rice flour
2-3 handfuls spinach ( boiled and pureed to 1 cup) I used baby spinach
3 cloves garlic
3-4 green chilies
4tsp hot oil
1tsp Ajwain/owa
2 tsp ground Cumin powder 
1/2tsp red chili powder
1/2tsp Garam masala powder
Salt
Oil to fry


Sev maker

Method:
1) In microwave safe bowl, place spinach and sprinkle some water.Steam with light lid for 2 mins.Let it cool.Drain water(you can use it to add to soup/rice etc). Puree the Spinach along with garlic, chilies.The puree should come to 1cup.
2) Heat 4 tsp oil.Mix together besan, rice flour, owa, spinach garlic  puree,spices, salt, red chili powder and the hot oil. Knead into a firm dough.This dough is firmer than chapati dough.Firmer dough is necessary for crispy sev. Add little water if necessary to make dough. Divide the dough into 3 equal parts.
3) Oil the Sev maker from inside. Put the 'Sev jaali' on. Thinnest will give crispier sev, but it will be hard to squeeze out the dough. I used 2 jaali sizes.Place the dough in the Sev maker.
4) Heat oil in a big frying pan. Keep the heat to low-medium. Squeeze out the sev in circles in the oil and on both sides.Do not let it brown.It should remain bright green, but still cooked and crispy.

For a prettier presentation, I kept the Sev circles intact, but you can break them up into small pieces!

"Treats for Diwali"- Besan Burfi

With Diwali 2012 soon approaching ....I am going to be posting Diwali Faral recipes on the blog.
Wishing you all a Happy and a Delicious Diwali from TheSizzlingPan!! 

**For more Diwali treat recipes from previous years, check
1) http://my-kitchens-aroma.blogspot.com/2011/10/treats-for-diwali.html
And
 http://my-kitchens-aroma.blogspot.com/search/label/Diwali%20Treats

Besan Burfi /Besan Vadi

 I love Besan laddoo!! It was my favorite Diwali treat since I was a small kid!! I have made besan laddoos, before..and this Diwali I wanted to try out different recipes.So, I thought why not start the "Diwali Faral" by making this "Besan Burfi"/ "Mysore pak"

I found this very nice recipe with step by step pictures on "Sharmis Passions":
 http://www.sharmispassions.com/2011/10/mysore-pak-recipe-deepavali-sweets.html

1)Mine did not come out as 'yellow' as hers, but that may be the difference in the 'Besan' that she and me used.
2) The only difference I did was, to add crushed Pistachio on top of the Burfi to give a festive look!

3)And yes....I probably saved a 1/4 cup of ghee :0( They needed so much of ghee...my hand could just pour out that much lol!!!)  ...that is why there were some tiny cracks on top of the vadis.

4) But all in all..the recipe is  keeper...and a good start to Diwali Faral!!

Mediterranean Panini with Roasted Red Pepper Hummus, Veggies and Feta cheese

From last weeks Halloween party, I had quite a bit of hummus left over. I had made the "Bug Crostini" for the party with Roasted Red Pepper Hummus.(http://my-kitchens-aroma.blogspot.com/2012/10/the-sizzle-from-guest-kitchen-guest.html)

 

 I was running out of ideas to use up the hummus.'S' told me about the "Panera Bread Mediterranean Panini" ,that she has , when she goes to Panera. Last night I pulled together all the Mediterranean ingredients and made this delicious healthy Panini for dinner!!

Ingredients:
4 Sub style rolls (or Use wheat rolls)
8 tsp Roasted red pepper hummus( http://my-kitchens-aroma.blogspot.com/2012/10/the-sizzle-from-guest-kitchen-guest.html)
Fresh baby spinach
sliced olives
sliced cherry tomatoes
sliced red onion
4tsp Feta cheese
few slices of mozzarella cheese
red pepper flakes
ground black pepper

Method:
1) Heat a grill pan on medium heat
2) Cut the sub roll in half. Slather both inner sides with red pepper hummus
3) Arrange the mozzarella cheese,spinach, onion, olives, tomatoes,feta cheese, sprinkle with black pepper and red chili flakes

 4) Toast the sandwich on both sides by applying pressure , till grill marks are visible

 5) Slice in half and serve hot with a soup or salad.A delicious and healthy Panini is ready!!