Diwali Special Receipe Snaks - Shakkar pare

Ingredients:
All-purpose flour - 500 gmsGhee - 100 gmsBaking powder - 11/2 tspWater to kneadOil for fryingFor the coating -Sugar - 300 gmsWater - 100 ml
Method
Sieve the flour and then add ghee to it. Mix the mixture till it resembles breadcrumbs.
Add the baking powder and then with the help of water knead it into a stiff dough.
Cover it with a damp cloth for 10-15 min.
Heat oil in a kadai. Divide the dough into three long rolls.
Roll each portion to 1/2 inch thickness and cut with knife into 1/2 inch pieces.
When the oil gets perfect hot fry the pieces on medium flame for 10-12 minutes or till the pare are crisp and light golden.
Drain them on a paper tissue and fry the remaining pieces in the same way.
To make the syrup (coating)
In a pan boil the water and the sugar till it reaches one-string consistency
Remove from fire, add the pare all together and coat the pare evenly with the help of a flat spoon.
Do not mix too much, as the sugar will harden.
Take them out and let them dry for a while.
Store in airtight container.

Diwali Special Receipe Snaks - Poha Chiwda

paper poha - 250 gms
ground nuts(peanuts) - 2 tbsp
red chili powder - 1 teaspoon or according to taste
salt - 2 tsp
oil - 2 or 3 tbsp
sugar (optional) - ½ tsp
curry leaves - 8-10
Dalia (puthane/roasted gram,chana) - 2 tbsp
Dried coconut(copra) - ½ cup, cut in thin strips.
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Turmeric powder - ¼ tsp
Asafetida - ¼ tsp
Making chivda:
Heat oil in a large wok. When oil is hot, reduce heat and add the peanuts and fry till just done.
Remove from oil and put on a plate.
In the same oil, add the copra pieces and fry on low heat till golden brown. Do not let it turn black. Remove from oil and put along with peanuts.
Add the mustard and cumin seeds. When they stop spluttering, add asafetida powder and turmeric powder, curry leaves.
Add the beaten rice. Mix well. Keep stirring till the poha gets crisp.
Add chili powder, salt, sugar, peanuts, copra pieces and mix well.
Taste it and add salt or chili powder if necessary. When the aval is crisp, remove from stove and cool completely.
Fill in container with airtight lid. This will keep for almost a month.
Tips :
Keeping the thin aval in the sun for a few hours will reduce the time you need to crisp the poha on the stove.
You may use green chilies instead of red chili powder if you wish. Add the chopped green chilies in the oil after mustard and cumin seeds have spluttered.
Using green chilies will gives a lighter color to chivda. With red chili powder, you will get a redish color though that looks nice too.

Diwali Special Recepie Snaks - Gujiya

· 250 grams of flour
· 500 grams of Khoya
· Few Raisins
· 100 grams of Almonds
· 3 tablespoon of cooking oil
· 100 ml of water
· 250 grams of sugar
Instructions

Mix the oil and flour properly to form a binding consistency of breadcrumbs.

Add some water and knead lightly the entire mixture.

Make it soft dough and set it aside with a damp cloth covering it.

Fry the khoya in cooking oil till it becomes light brown and then mix the sugar in it properly. Add the almonds and raisins, and fry for a few more minutes.

Remove from fire and let it cool. Make small thick chapattis out of that kneaded dough.

Fill half of the chapatti with the khoya mixture and, rolling it, seal the sides of the chapatti keeping the khoya inside it.

Make the sealing look decorated by giving a look of hemming.

Deep-fry these gujias until it becomes light golden brown, keeping the flame at low.

Take out the gujias on a paper napkin and let the oil get soaked.

Diwali Special receipe snaks - chakli (murku)

Chakli Ingredients
4 cups rice,
2 cups bengal gram,
split (Chana dal),
1 cup black gram,
split (Udad dal),
1/2 cup coriander seeds
,1/4 cup cumin seeds,
1/4 cup white sesame seeds,
1 teaspoon ajwain,
red chili powder,
turmeric powder,
asafoetida,
salt
,1/2 cup ghee
Method
1) Roast rice, bengal gram and black gram (each item separately) till the grains are crisp. Do not use oil for roasting.
2) Also roast coriander seeds and cumin seeds.
3) Grind together all these items into a very fine powder. This flour is called 'Bhajani'. The grinding can be done in a good grinder or flour mill.
4) Now heat some ghee in a pan. Pour it over the bhajani and mix.
5) Also add sesame seeds, ajwain, salt, turmeric powder, chili powder, and approx. 1 cup boiling water into the bhajani.
6) Knead Bhajani well to make a soft pliable dough. Put some of this dough in the chakli mold
7) Press the piston of chakli mold and make chaklis of desired size (normally in circle type)
8) Heat oil in a pan. When oil is sufficiently hot, turn the flame to medium and fry chaklis over medium to low heat. Avoid overfrying. Chakli is done is when it stops bubbling in the oil and oil becomes steady.Let them cool and store in an airtight container

Kaewa Chauth receipe - Badam Puri

Ingredients:
All purpose flour or Maida 2 cups
Salt 1/2 tspGhee
4 tbspsOrange food color
Grated dry coconut(copra)
Chopped nuts
Oil for frying
For syrup (chashni / paka ):
Sugar 1 cup
Water 1 cup
Cardamom powder 1 tsp
Method:
In a large bowl, combine flour, food color and salt.
Add water and make a soft dough (like chapathi). Keep covered for 20 minutes.
Now prepare sugar syrup or chashni.
Add 1 cup of water to 1 cup of sugar. Bring it to boil.
Keep boiling till you get a thread like consistency.
Add cardamom powder and keep aside.
Make small lemon size balls out of the dough and keep them covered.
Dust the working surface with little flour.
Take a ball and roll into round shape. Smear ghee on the surface.
Now fold it into half and again half. It should look like a triangle. Then press lightly with the rolling pin. Follow the same procedure for the remaining balls.
Heat oil in a frying pan, dip prepared trianglular puris one by one.
Deep fry in a medium flame till golden brown. As soon as you take out from the oil, dip it in the sugar syrup. Let the syrup cover all side.
Remove with the help of tongs and keep aside on the plate. Decorate with grated dry coconut (copra) and chopped nuts on top of each puri

Karwa Chauth receipe - Aloo Tikki

Ingredients:
6 potatoes
1/4 tsp green chilli paste
1/4 tsp garam masala
Salt as per taste
1/2 cup bread crumbs
1/4 tsp turmeric powder
1/4 tsp ginger paste
Oil for frying
Method:
Microwave potaoes for 7 mins. Peel and smash the potatoes.
Mix in potatoes rest of the ingredients except oil and make small patties.
Heat oil in a frying pan and deep fry till golden brown and serve hot with wafers.

Karwa Chauth Special Receipe - Dum Aloo (Potato)

Ingredients
Potato : 250 gm
Garam masala : ½ tsp.
Tomato : 100 gm
Jeera : ¼ tsp.
Dhaniya powder : 1½ tsp.
Hing : 1 pinch
Red chilly powder and Haldi powder : ½ tsp. each
Oil for tadaka : 2 tbsp.
Salt : 1 tsp.
Coriander leaves : For flavour
Method:
Peel the potatoes. Cut them into small cubes.
Grate the tomato and keep aside. Heat oil in a pressure cooker.
Add jeera and hing together. Add tomato and cook till done.
Add potatoes and fry for 2 minutes. Add dhaniya, red chilly, haldi, salt and garam masala.
Add two glassfuls of water. Cover it with lid. After one whistle, simmer the gas for 5-7 minutes. Transfer it to a bowl. Sprinkle some coriander leaves.
Serve hot with Bedmi Puri.

Karwa Chauth Special Receipe - Rabdi

Ingredients


1/4 cup condensed milk


2 cups milk


2 bread slices


A few safforn strands


1/4 tsp elachi powder


Method


1. Discard crusts from bread slices.


2. Grind these slices in a processor and prepare fresh bread crumbs.


3. Boil milk in a pan.


4. Add bread crumbs, condensed milk and sugar altogether.


5. Simmer on a high flame, stir continuously for about 10 minutes.


6. Remove from the fire.


7. Add safforn and cardamon powder and mix well.


8. Keep it in a refrigerator for 2-3 hours.


9. Rabri is ready to serve.