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10 Delicious Diwali Dishes

Wishing every one a Happy Diwali and Happy New Year “Saal Mubarak” 

diwali

Deepawali – “Festival of Lights” An ancient Hindu festival to celebrate the triumph of light over dark and good over evil. This year Diwali will be celebrated on Wednesday November 11th, 2015, this is one of the most major holidays in India. Although, it’s not just celebrated in India it’s actually celebrated by millions all over the world.

No festival or celebration is complete without delicious food and sweets.  This Diwali and New Year’s be sure to check out these great 10 recipes that is guaranteed to please the whole family.

Diwali is celebrated in many different ways, but the most traditional ways that people celebrate is by lighting lamps and clay diyas, fireworks, music, decorations, delicious food and sweets. Rangoli patterns are decorated inside and outside created with colorful rice, sand and colorful flower petals. These colorful geometric rangoli designs are created for the entrance ways, living rooms or courtyards of houses that encourage and welcome the goddess Lakshmi Mata.

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Diwali is one of the most lavishing, fun, full of tradition, bright, colorful and exciting festivals celebrated around the world. I find Diwali to be very similar to the traditional holiday “Christmas” which is also celebrated by many around the world. Diwali is all about exchanging gifts and sweets, greeting friends, family and loved ones with Diwali wishes, indulging in lavishing festive meals, buying and wearing new clothing.

For some of us the next day after Diwali, is Gujarati New Years also known as “Bestu Varsha”, “Nutan Varsha”, “Padwa” and “Saal Mubarak”. We celebrate the year 2072 this year, Gujarati’s all over the world will celebrate this day to mark the beginning of a new year and put all their worries behind, forget the past and prepare to welcome the “New Beginning” of a new year.

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No festival or celebration is complete without delicious food and sweets.  This Diwali and New Year’s be sure to check out these great 10 recipes that is guaranteed to please the whole family.

  1. Sooji Ka Halwa

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2. Corn Flour Spinach Onion Pakora

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3. Dal Dhokli

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4. Dry Fruit Anjeer Kajoor Ladoo

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5. Methi Muttar Malai Paneer

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6. Mattar Tofu in White Gravy

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7. Moong Dal Dhokla

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8. Strawberry Rose Lassi

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9. Methi Kela Na Bhajiya

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10. Carrot Kheer – Gajar Dhoodh Pak

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Wishing you all a very Happy Diwali and Prosperous New Year. 

 

 

 

 

 

 

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Sooji Ka Halwa

Sooji ka Halwa | How to make authentic Gujarati Style Sheera

 

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A nice an easy to make sweet dish prepared in minutes. Sooji ka Halwa also known as “Sheera” in Gujarati is an all time favorite sweet dish that can be served as a dessert, breakfast sweet dish or prepared for special occasions or festivals. Sooji ka Halwa is a super simple and absolutely delicious dish prepared by roasting sooji also known as rava or semolina in pure desi ghee (clarified butter) cooked in warm milk with sugar  and topped with your favorite choice of dry fruits and saffron.

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This recipe is my all time favorite, I’ve learned to make this special method of “sheera” from my mom. I’ve watched her make it numerous times as a sweet side dish for dinner, for special puja’s at home. My mum’s recipe calls for warm milk, but many people substitute the milk with water which is also fine, but I find that by adding milk to the sheera gives it a nicer rich taste and texture. Also this recipes has silvered almonds, green raisins which is optional, silvered cashews and charoli also known as chirongi nuts or piyal seeds and saffron to give our sooji ka halwa a nice flavor and color.

Sooji ka Halwa can be made in many different ways. No matter what style and method rava halwa is made in whether it be North Indian-Suji Ka Halwa, South Indian Kesari Rava or Pakistani Sooji ka Halwah they all taste absolutely scrumptiously delicious. 🙂

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I’m sure a lot of us have already heard of semolina also known as rava or sooji. But did you know that it’s not just commonly used in Indian cuisines it’s also very popularly used in many other cultural backgrounds like Europe, North Africa, West Africa, North America and South America to make pasta, pudding, breakfast cereal and couscous.  Semolina is a grain that is very versatile can be used to make sweet dishes, savory dishes, baking and I’ve read and some what believe that it also has some amazing health benefits if consumed in the correct manner.

 

Sooji Ka Halwa

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serving Size: 5-6

Sooji Ka Halwa

Sooji ka Halwa also known as "Sheera" in Gujarati is a all time favorite sweet dish that can be served as a dessert, breakfast sweet dish or prepared for special occasions or festivals.

Ingredients

  • 1 cup - sooji;(rava or semolina)
  • 1 cup - ghee
  • 1/2 cup - sugar
  • 2 cups - milk;warm
  • pinch saffron
  • 8-10 pieces -charoli;(chirongi)
  • 1/2 cup - mixed slivered almonds and green raisins
  • 1 tsp. - elachi powder (cardamon)

Instructions

  • Heat the ghee in a broad non-stick pan; add the semolina and sauté on a slow low-medium heat for 6 to 10 minutes. , while stirring occasionally. The color of semolina should slight change to a golden brown and should be able to smell the aroma of the ghee/semolina mixture.
  • Add the milk very slowly a little at a time; mix well and cook for 5-8 minutes, while stirring continuously until the milk is absorbed into the semolina and the ghee is starting to separate.
  • Add the sugar, raisin, charoli, almond slivers, elachi powder and saffron mix well. Keep stirring occasionally until the sugar is absorbed and ghee starts to separate.
  • Remove into desired bowl; Garnished by sprinkling a little elaichi (cardamom) powder on top and slivered almonds and serve.
  • Notes

    Dry fruits of your choice can be added.

    Milk can be substituted with warm water.**Milk gives it a nicer texture and flavor.**

    Adjust sugar to your liking.

    http://myfoodforthesoul.com/sooji-ka-halwa/

     

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    Dal Dhokli

    Authentic “Surti” Gujarati Style Dal Dhokli

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    Dal Dhokli is a very traditional Gujarati dish eaten in many Gujarati households, it’s considered to be comforting food a one-dish meal. Dal Dhokli is made with the same traditional Gujarati Dar flavors, but is infused with a perfect combination of spiced whole wheat atta diamond-shaped dhoklis. These spiced dhoklis are added into the dal and simmered til nice and soft and the dal is semi-thickened topped with a nice flavorful mustard seed, red dry chili and thinly sliced garlic tadka.

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    Dal Dhokli is a very common dish, too me this dish is nothing new, but Yes! I’ve seen dal dhokli recipes posted on many different blogs and watched many different shows presenting this recipe and I’ve notice one difference in all of them…… everyone seems to have their own version of making it. That’s why I’m going to share my version ….which I had learned to make from my mother the really authentic “SURTI” style.

    Again, no recipe is right or wrong we just have our own ways and methods of preparing. This recipe is full proof, it may seem like there’s a lot of ingredients or preparation and cooking time seems long. Trust me, once you try this one out you’ll definitely fall in love with it also and master it in no time.

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    When I think of dal dhokli, it reminds me of eating pasta tossed and simmer in a nice flavorful semi-thick lentil soup. Except this dish has a combination of sweet, spicy and sour taste. Dal dhokli can be eaten just the way it is topped with freshly cut onions or enjoy it with a side order of rice, plain rotli or chapati (Indian Flat Bread).

    Hope you enjoy making this dish as much as I do. Check out the full recipe and let me know what you think. Enjoy!

     

    Dal Dhokli

    Prep Time: 25 minutes

    Cook Time: 60 minutes

    Total Time: 1 hour, 25 minutes

    Serving Size: 4-5

    Dal Dhokli

    Scrumptious and delicious comfort food Gujarati Dal Dhokli

    Ingredients

      Dal
    • ½ cup - Tovar dal - pigeon pea lentils
    • 2 cup water
    • ½ tsp. - turmeric powder
    • 10 – 12 curry leaves
    • 2 garlic cloves – thinly sliced
    • 10 – 15 – raw peanuts
    • 2 tbsp. - oil
    • ½ tsp. - mustard seeds
    • ½ tsp. - cumin seeds
    • 2 dry chilies
    • 1 tsp. - red chili powder
    • 1 tsp. – green chili paste
    • 1 tsp. – fresh grated ginger
    • Pinch of asafetida (hing)
    • Few fenugreek seeds
    • Jaggery (gor) according to taste
    • Lemon juice according to taste
    • ¼ cup fine chopped coriander
    • Salt according to taste
    • 2 cup of water or according as need
      Dhokli
    • 2 cup- whole wheat flour (atta)
    • 1 tbsp. - oil
    • 1 tsp. - red chili powder
    • 1 tsp. - coriander powder
    • ¼ tsp. - turmeric powder
    • ½ tsp. - carom seeds ( ajwain )
    • Salt according to taste (approx. 2 tsp.)
    • Warm water as required for kneading the dough

    Instructions

    For Dhokli Dough
  • In a mixing bowl take whole wheat flour (atta), add in salt, all dry spices, carom seeds, oil and give it a good mix.
  • Add in warm water in small quantity at a time.
  • Mix and knead into smooth soft dough.
  • Cover and keep the dough aside for 15 minutes.
  • For Dal
  • Wash the Tovar dal properly add in 2 cup of water. Pressure cook the dal for 4 – 5 whistles or till it gets cooked.
  • When dal gets cooked, turn of the flame and allow it to cool down completely. Then empty cooked dal into a larger vessel add in 2 cups of water and using a hand held blender; blend dal till nice and smooth completely combined with water.
  • On medium high heat keep dal to boil. Add in fenugreek seeds, peanuts, curry leaves, green chili paste, fresh grated ginger, jaggery (gor), turmeric powder, lemon juice and salt to taste. Stir and let it come to a boil.
  • Divide dough into 4 – 5 equal portions.
  • Roll out portion into large size 1- 2 mm thick roti.
  • Cut them into diamond shape or square shape using knife or pizza cutter.
  • Add each piece into boiling dal. I between keep stir well to avoid sticking to bottom of pot.
  • Cook till dhokli is nice and soft and completely cooked. Stir in between. If more water is needed add in ½ cup at a time.
  • Prepare Tadka
  • Heat the oil in a small pan.
  • Once oil is hot, but not smoking; Add mustard seeds and let it splutter.
  • Then add cumin seeds and sliced garlic. Let garlic cook for few seconds till golden brown. Add in dry red chili, hing and curry leaves and turn of heat. Remove from flame; add in red chili powder, mix and immediately pour prepared tadka over ready dal dhokli top with freshly chopped coriander leaves and give it a good stir.
  • Serve dal dhokli hot with your favorite side dish of rice, rotli or bhakri.
  • http://myfoodforthesoul.com/dal-dhokli/

     

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    Green Spring Onion Dhebra

    Green Spring Onion Dhebra | Green Spring Onion Savory Indian Flat Bread | Hari Pyaz ke Theple

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    Dhebra, Thepla or savory flavored Indian Flat Bread all have one thing in common that they’re absolutely delicious and super simple to make. Green Spring Onion Dhebra also known as Thelpa, it’s a superb breakfast or an afternoon tea time snack.  This dish is a combination of  whole wheat flour, freshly chopped green spring onion, yogurt, sesame seeds, salt, sugar and seasoned with some dry spices all kneaded into a nice soft dough. Then rolled out into a round circle and cooked on a flat fry pan spear with some oil and served with a dollop of makhan (butter).

    imageDhebra is one of my personal all time favorite breakfast, I love to make a large batch of Dhebra and keep it stored in my stainless steel container (dhaba) to enjoy it with my morning tea (chai). It’s also a great snack idea for the little ones. My kids enjoy these green spring onion Dhebra with their favorite flavored yogurt.

    Dhehra is also known as Thepla or flavored Indian Flat bread. The versatility is countless, Dhebra can be made using many different vegetables, green leafy vegetables, spices and flavors. Their also a great tiffin (lunch box) idea, snack, brunch, picnic or long trip packing. I’ve seen and personally also packed freshly made Dhebra for my long flying trips. They have a longer container life so they really do come handy on the airplane when craving to eat something in the middle of the night. 🙂

    imageI had learned to make plain Dhebra at a very young age, my grandmother was the ultimate goddess at making any dish. Dhebra was definitely one of her greatest expertise. As a child I remember that she would always have a special container called “gharmo” in Gujarati, which is stainless steel container that keeps the Indian flat bread warm. This container was always filled right to top, cause everyone would help themselves to her special dhebras whether it breakfast in morning, afternoon snack or a late night bit. That tradition continued on and is still alive. 🙂

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    The fresh green spring onions also known as scallions used in my recipe were right from my ow garden. This year we’ve planted many different kinds of onions in our garden, but onions do take their time to grow to the full form. So in the meantime, why let the greens go to waste I decided to make fresh dhebras for the family. Green onions are very flavorful and tasty when add to any dish they help enhance the flavor and look.

    This is a great go to food and an all time favorite in my house. Dhebra (Thepla) can be made in many different versions. Be sure to check out Methi Palak Thepla which is another great breakfast or snack idea and also great to pack in the lunchbox.

     

    Green Spring Onion Dhebra

    Prep Time: 30 minutes

    Cook Time: 30 minutes

    Total Time: 1 hour

    Yield: 12-13

    Green Spring Onion Dhebra

    The perfect morning breakfast, afternoon tea break snack or late night munchie Green Spring Onion Dhbra

    Ingredients

    • Whole wheat flour (Chapati atta) - 1 ½ cups + some more for dusting
    • Red chili powder - 1 teaspoon
    • Garlic powder - 1 teaspoon
    • Turmeric powder - ¼ teaspoon
    • Sesame seed - ½ teaspoon, optional
    • Yogurt – 2 tbsp (plain)
    • Sugar 1 teaspoon, optional
    • Salt - to taste
    • Fresh Green Spring Onions – 2 cup, finely chopped and washed
    • Oil - 3 tablespoons + more for frying the dhebras- theplas
    • Warm water - little less than ½ cup ** Please see Notes**

    Instructions

  • Into a bowl add in all of the ingredients (except the oil for frying) wheat flour, red chili powder, turmeric powder, garlic powder, sesame seed, sugar, yogurt, green spring onions,salt and oil. (I use my Kitchen Aid Stand Mixer bowl, but this can be done in a regular large bowl).
  • Mix all ingredients until incorporated into the flour. Add little water at a time and knead into semi soft dough once done apply a little oil to the palm of your hands and spread all over the dough. **It should not be too hard or too soft and sticky**. Cover it and keep it aside for only 10 minutes.
  • After, 10 mins knead the dough once more and divided the dough into approx. 12-13 tennis size balls and flatten them in between your palms.
  • Now start rolling out the dhebras. Take flatten ball, dust it into dry flour. Roll it into approx. 5-6 inch diameter circle using rolling pin on a rolling board. **roll it out thin**
  • Heat the tawa or non- stick pan on medium-high heat for shallow frying dhebra. ***Tawa should not be smoking hot***
  • Once Tawa is hot place rolled dhebra on it and let it cook for 30-40 seconds or till you see a few bubbles on the top. With the help of spatula flip it. Drizzle some oil and spread it evenly on it and let it cook for 30-40 seconds.
  • Flip the dhebra again. Press it lightly with spatula starting at the edges then into the center. Also apply some more oil on top side and flip and cook again by pressing. Cook till both sides are properly cooked.
  • Once both sides are cooked, remove dhebra onto a plate *** place paper towel on the bottom of the plate so it will absorb the water from the steam and avoid the dhebra from getting soggy.
  • Repeat the process with the rest of the flatten dhebras balls.
  • Serve hot with your choice of plain yogurt or achar (pickle).
  • Notes

    Make sure the tawa is not smoking hot, this will burn the theplas.

    Let dhebra completely cool down before storing. Store in air tight container and keep at room temperature. Shelf life of dhebra is about 5-6 days.

    When shallow frying the dhebra, it will get really smoky so it’s best to either turn on the exhaust fan or open up your windows. The house will start to smell oily.

    http://myfoodforthesoul.com/green-spring-onion-dhebra/

     

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    Salty Lassi

    Salty Lassi – Gujarati Style | Salty Yogurt based drink with the Gujarati twist

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    Hot summer days ! What’s better than a nice refreshing glass of cold Salty Lassi. This is the best drink….right after water on scourging hot days. The best part is that its super simple, easy and quick to make. Splendid and delightful drink to enjoy anytime anyplace.

    Salty Lassi with a hint of crush Jeera is very popular in my household. The secret ingredient is the Jeera (cumin), that’s what makes this drink absolutely yummy and soothing. Lassi is so common in the Northern parts of India, especially sweet lassi which is my favorite. 🙂

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    Gujarati’s love masala chaas, which is another great refreshing drink. It goes well with many different Indian rice dishes. Salty Lassi also goes well with any meal. Many people drink this daily with their meal to help digest food properly. Lassi can be made in many different flavors like mango lassi,  rose lassi or fruity lassi with different variations of spices and texture. On the norm either lassi is nice and thin or smooth and creamy.  Lassi is at it’s best when made with fresh yogurt, old left over yogurt usually leaves a bit of sour taste to the lassi.

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    Personal, I wasn’t the greatest fan of salty lassi in the beginning, since I always was …actually still am the greatest fan of sweet lassi. 🙂  After, marriage a lot of things change and my eating and drinking taste had taken a whole new adventure. My husband loves Salty Lassi with crushed jeera and for him I was making it often and that’s how the  love for salty lassi started. During the summer months Lassi is a regular drink made in my house, I try to give salty or sweet lassi to my kids instead of pop or sugary drinks.

    I had shared a post on Mango Lassi, which is another all time favorite. The natural taste of fresh mangoes combined with fresh yogurt and a dash of sugar changes everything! Canned mango pulp is also fine, but I tend to use fresh fruits in season first.

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    Super simple and easy recipe to follow. So let’s go the recipe and try it out. Make sure to let me know what you think and would love to see your comments, feedback or even pictures of this recipe.

     

    Salty Lassi

    Prep Time: 5 minutes

    Cook Time: 5 minutes

    Total Time: 10 minutes

    Yield: 4-5

    Salty Lassi

    Cool and Refreshing Summer time Drink - Salty Lassi with a Gujarati Twist

    Ingredients

    • 2 cups - fresh yogurt (curd)
    • 1 tsp - crushed jeera (cumin)
    • salt to taste
    • 2 cups of water
    • 5-6 cubes of ice

    Instructions

  • Combine all of the ingredients into a blender and blend till a smooth consistency has been reached.
  • Pour into glass and top of some crushed jeera (cumin) and serve cold.
  • Enjoy!
  • http://myfoodforthesoul.com/salty-lassi/

     

     

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