Tag Archive | snack

10 Delicious Diwali Dishes

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

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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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Corn Flour Spinach Onion Pakora

Corn Flour Spinach Onion Pakora | Special Corn Flour Spinach Onion Deep Fried Fritters

 

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Dull rainy days always make me feel a bit down…can’t go out since it’s too wet and cold and staying in can get boring. That’s when these totally scrumptious, delicious and quick preparing Corn Flour Spinach Onion Pakoras (fritters) come handy. I’m not one to always deep fry, but some things just taste much better when deep fried ….like Pakora! 🙂 Enjoy these divine little fritters with your favorite sauce and a cup of tea (chai) and trust me ….the rainy day blues will disappear.

Corn Flour Spinach Onion Pakora are sinfully delicious little fritters made in a combination of corn flour, besan (gram flour), spinach, onion and flavored up with a combination of dried spices and deep fried till nice and golden brown.

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Pakoras are really famous in Northern Indian, they’re made in many different variations of vegetables, spices, veg or non-veg and batters. Normally, all pakoras are deep fried till nice and golden brown and served as a snack or appetizer. They are considered to be a quick fast food item and are very regularly found sold on side street food trolley, in restaurants and grocery stores.

I won’t say that these are  a healthier version since I’m using yellow corn flour, but yes ! one thing for sure that they taste awesome. The combination of yellow corn flour, besan, spinach, onion and spices is a total WOW!. I’ve made different pakoras before that are either completely traditional Gujarati or traditional Punjabi.

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Some of my all time favorites are Methi Palak Pakora and Methi Kela Na Bhajiya with my favorite chutneys Green Coriander Chutney and Mint Coriander Chutney.

 

Corn Flour Spinach Onion Pakora

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Serving Size: 4-5

Corn Flour Spinach Onion Pakora

All time favorite and super simple Corn Flour Spinach Onion Pakora

Ingredients

  • 1 1/2 cup - corn flour (I used the yellow corn flour)
  • 3 Tbsp.-besan (chick pea flour)
  • 1 medium - onions; finely chopped
  • 2 cups - spinach; washed & finely chopped
  • 1 tbsp. - ginger-garlic Paste
  • 1 tbsp. - green chili paste
  • 1 tsp. - red Chili Powder
  • 1 tsp. –turmeric Powder (haldi)
  • Pinch of Baking Powder
  • Salt to taste
  • 1/2 tbsp.- kesoori methi; crushed (dried fenugreek leaves)
  • ½ tbsp. - oil
  • 3 Tbsp. -coriander leaves / cilantro; finely chopped
  • Water as needed
  • Oil to deep fry

Instructions

  • In a mixing bowl, add corn flour, besan, green chili paste, ginger-garlic paste, baking powder, kesoori methi, salt to taste, red chili powder, turmeric, oil and combine all together. Then add in chopped spinach, onion and coriander leaves; mix well by adding in very little water at a time to create a smooth flowing batter of medium consistency. (Spinach releases water)
  • Heat a frying pan with oil while the Corn Flour Spinach Onion Pakora batter gets ready.
  • When the oil is medium hot ;test by gently sliding a little dough in the oil and it should rise to the top almost immediately. Drop spoonful of the batter in medium hot oil and fry the pakoras till golden and crisp.
  • Remove and drain on paper towels.
  • Serve hot with your favorite chutney/sauce.
  • http://myfoodforthesoul.com/corn-flour-spinach-onion-pakora/

     

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    Moong Dal Dhokla

    Moong Dal Dhokla | Split Yellow Gram Dal Savory Cake

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    A very nice traditional Gujarati savory breakfast or a great tea time snack, Moong Dal Dhokla (Yellow Split Gram Dal Savory Cake). Dhokla is a very popular Indian snack originated from the State of Gujarat and the good old fashion way of making it is by fermenting Chana dal and rice mixture. This Moong Dal Dhokla is a non-traditional, no fermentation, soft spongy, savory steamed cake, infused with sugar lemon water,garnished with tempered mustard seeds, sesame seeds, green chili and freshly chopped coriander (cilantro).

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    Dhokla’s are also made in many different variations like Khatta Dhokla, Instant Besan Dhokla, Sandwich Tiranga Dhokla.  They’re also made with different dals, sooji or semolina and instant dhoklas are made with besan or chick pea flour. Savory cake seasoned and steamed into a spongy cake, then drizzled with a spicy tempering mixture, of mustard seeds, sesame seeds. Also, Gujarati food is famous for a touch of  sweetness in every dish. For this recipe on Moong Dal Dhokla, I’ve infused it with a sugar lemon solution that gives it a mild sweetness in dhokla by sprinkling the steamed savory dhokla cake with some lemon-sugar water.

    Dhokla’s hold a very fond memory in my heart. I grew up watching my mum and grandma making dhoklas everyday. No! we didn’t eat dhokla everyday :), we had a  family business; Indian grocery store and Gujarati food restaurant and the most popular items that were sold in our stores were Khaman Dhokla, Batata Vada (Indian Spicy Potato Balls) and Vatana (Green Peas) Kachori. All of these items were made daily fresh by mum and grandma….people use to come from far away to buy and also pre-order for large parties. Those were the wonder days! 🙂

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    The best part of this recipe is that no fermentation is required, only soaking dal for 6-8 hours. Instant Dhokla is just like quick bread recipes, it needs a chemical leavening agent to make it instant. The most frequent agent used in dhokla is Eno’s Fruit Salt, a combination of citric acid and sodium bicarbonate (baking soda). When Eno is added to the dhokla mixture, the two chemicals react creating foamy bubbles trapped in the batter to result in a lovely spongy cake.

    Dhokla’s are sold in many Indian Restaurants or grocery stores. Sold either pre-packed containers or huge trays displayed on counter tops of soft yellow spongy delicate square dhoklas garnished with a nice spicy tarka (tempering) and loads of freshly chopped coriander (cilantro).

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    This is a completely super healthy and nutritious snack. It’s best when served with nice spicy and tangy chutney like Green Coriander ChutneyMint Coriander Chutney or Mumbai Style Green Chutney. Moong Dal Dhokla is an absolute delicious breakfast accompanied with a hot cup of Mint Chai (Tea).

     

    Moong Dal Khaman Dhokla

    Prep Time: 6 hours, 15 minutes

    Cook Time: 15 minutes

    Total Time: 6 hours, 30 minutes

    Serving Size: 5

    Moong Dal Khaman Dhokla

    Mouth-watering Soft Spongy Moong Dal Dhokla

    Ingredients

    • 1 cup - Yellow Split Moong Dal (soaked overnight or 5-6 hours and drained)
    • 1 tbsp. - roughly chopped Green Chilies
    • 1 tbsp. - roughly chopped Ginger
    • 1/2 tsp. - Turmeric Powder (haldi)
    • pinch of asafoetida (hing)
    • 1 tbsp.- Oil
    • 1/2 tsp. - Eno Fruit Salt
    • Salt to taste
      Sugar/Lemon Solution
    • 3 tbsp.- water
    • 1 tbsp.- sugar
    • few drops of lemon juice
      Tempering
    • 2 tbsp.- Oil
    • 1/2 tsp.- Mustard Seeds
    • 1/2 tsp.- Sesame Seeds
    • couple of green chillies
    • Freshly finely chopped Coriander leaves

    Instructions

  • Heat water for 1 minute, add in sugar and lemon juice; mix well and keep aside.
  • Combine the soaked Moong dal, green chillies, ginger and 5-6 tbsp of water in a mixer and blend to a smooth paste.
  • Transfer into a bowl, add in remaining ingredients except the Eno Fruit Salt and mix well.
  • Pre-heat steamer, grease a a 8" diameter thali or cake pan. Just before steaming, add in Eno Fruit Salt and 1 tsp of water to batter. Once bubbles start to form, mix batter gently till completely combined.
  • Pour batter into greased thali or cake pan, place in steamer and steam for 15 minutes. Poke knife or toothpick into center and if comes out clean, then dhokla is ready.
  • Cut into square pieces; pour/infuse sugar/lemon solution all over dhokla, Keep aside to cool down.
  • Prepare tempering;
  • Heat oil in a small sauce pan.
  • Add in mustard seeds and let them splutter. Then add in sesame seeds and brown them. Add in green chilies and remove from stove top and cover for 60 seconds.
  • Uncover and carefully add in freshly chopped coriander leaves and stir. Pour tempering all over dhokla.
  • Serve hot with your favorite chutney.
  • http://myfoodforthesoul.com/moong-dal-dhokla/

    Hope you enjoyed this recipe. Do check out more of my great breakfast recipes to enjoy;Aloo Methi Lehsun ParathaMethi Palak PakoraMethi Kela Na Bhajiya and Carrot Zucchini Paratha.

    Let me know what you think, share your thoughts, comments and feedback with me. Your words are what keeps me motivated. 🙂

    Don’t forget to subscribe to my blog via email for great updates, newsletters and never miss a posting on some great interesting and delicious recipes.

     

     

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    Methi Palak Pakora

    Methi Palak Pakora | Fenugreek Leaves & Spinach Fritters

     With the added touch of Fresh Green Garlic and Leftover Rice

     

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    My ventures on methi recipes continues. As I mentioned in my previous post that during the summer season I love to grow lots of methi (fenugreek leaves) and Fresh Green Garlic there’s nothing better than enjoying fresh methi and green garlic in any of your favorite dishes.  Yes, methi does require some hard work, plucking the leaves, chopping, washing and finally properly drying the methi, but the end result is always yummy !

     

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    Methi Palak Pakora is one of those yummy Indian snacks that are an absolute must try. The combination of Methi (fenugreek leaves), Palak (spinach) and fresh Green Garlic is to good and to health. This delicious Indian snack is made with fresh methi, spinach leaves & green garlic chopped, combined into gram flour (besan) mixed with spices and deep fried til nice any crispy and golden brown. My secret ingredient in this whole recipe is leftover rice. Yes, I combined some of my leftover rice to bind everything together with the besan (gram flour) and give it that nice crispness.  Absolutely scrumptious ! 🙂

     

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    Pakoras are an all time favorite during tea time or special gathering or also best enjoyed in the monsoon season. I’m not always kin on deep frying my food, but I still love to indulge into my favorite pakoras. Pakoras or also known as Pakoda can be made in many different variations using different vegetables, different spices, different green leafs, but the most common ingredient in Pakora is Besan (gram flour) this is the main binding agent to help them form their shape and texture. Pakoras are very easy and quick to prepare and are always favorite to please any kind of crowd.

    These delicious pakoras can be enjoyed with sauces like ketchup or Maggi hot and sweet sauce or add a side of your favorite Green Coriander Chutney, Mint Coriander Chutney or Mumbai style Green Chutney.

     

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    Methi Palak Pakora

    Prep Time: 20 minutes

    Cook Time: 15 minutes

    Total Time: 35 minutes

    Serving Size: 4-5

    Methi Palak Pakora

    Methi Palak Pakora is one of those yummy Indian snacks that are an absolute must try. Absolutely scrumptious!

    Ingredients

    • Methi leaves (fenugreek leaves) – ½ cup tightly packed; finely chopped
    • Spinach (palak) – ½ cup tightly packed; finely chopped
    • Green Garlic – 3 tbsp. – finely chopped
    • Besan/ Gram flour – ½ cup
    • Left over Rice – ½ cup
    • Ginger- 1 tbsp. – grated
    • Green chili paste – 1 tbsp.
    • Baking powder – 1 generous pinch
    • Red chili powder – ½ tsp.
    • Turmeric (haldi) – ½ tsp.
    • Ajwain (Carom Seeds) – 1 tsp.
    • Black Pepper – 1 tsp.
    • Salt to taste
    • Oil – 1 tbsp.
    • Oil – To deep fry

    Instructions

  • In a large mixing bowl, mix all the ingredients including 1 tbsp. Oil. Add water gradually and make a thick batter. **Should not be too thin or runny**
  • Heat oil in a kadai enough to deep fry and when the oil is hot, with your hands or small spoon, drop about a tablespoon amount of batter to oil. Depending on the amount of oil in kadai you can fill it with at least 5-8 pakoras at a time.
  • Cook on medium heat on both sides until golden in color. Remove onto a paper towel.
  • Serve hot with your favorite chutney or sauce.
  • Notes

    Leftover rice is optional but can be substituted with rice flour same quantity.

    Baking Powder helps the inside cook and makes them nice and puffy.

    Make sure batter is not to thin and runny or very thick. Should be just right to handle and drop into hot oil.

    http://myfoodforthesoul.com/methi-palak-pakora/

     

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    Methi Kela Na Bhajiya

     

     

    Methi Kela Na Bhajiya

     

     

     

    Cheesy Veggie Rice Balls

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    Cheesy Veggie Rice Balls

     

     

     

    Tortilla Samosa

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    Tortilla Vegetable Samosa

     

     

     

    Share you thoughts and feedback!

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