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DEEPAVALI DELICACIES
Topic started by NOV on Mon Oct 25 00:17:56 .
Its that period of time again - of glorious food, succulent sweets, fiery curries, sweet memories
and colourful albeit noisy celebrations.
Yup, Deepavali is just around the corner and you know what that means - yet another
opportunity to exercise your culinary skills.
Let us use this thread to request and share recipes, tips and everything else related to Deepavali
cooking.
Happy celebrations to each and every one of you!
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NOV (@ bkj-*) on: Mon Oct 25 00:26:35
MURUKKU - Version 1
Ingredients
White gram (ulunthu)Flour - 500 gm
Rice flour - 500 gm
Butter - 160gm
Coconut - 1
Sesame seed - 50 gm
Cumin seeds - 50 gm
Salt to taste
Cooking oil for frying
Method
Mix both kind of flours and salt.
Soften the butter and mix well with flour.
Add sesame and cumin seeds and mix thoroughly.
Extract think coconut milk from the coconut.
Add coconut milk bit by bit until you get the right consistency.
Put dough in Murukku press and press out on banana leaves or pieces of paper.
Deep fry in hot oil until golden brown.
Keep in air-tight container.
Tips
Fry a small ball of tamarind first, to remove odour of oil.
If the consistency of the dough is too watery, the Murukku will absorb oil.
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NOV (@ bkj-*) on: Mon Oct 25 00:28:34
MURUKKU - Version 2
Substitute ulunthu with kadalai maavu.
Everything else remain the same.
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Venky Narayanan (@ 1cus*) on: Mon Oct 25 02:48:29
recipe for Appam (sweet) is posted in the appam thread
http://forumhub.com/southfood/11221.09.14.20.html
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latha (@ 151.*) on: Wed Oct 27 08:15:58
Badam cake:
very easy!! soak badams and peel the skin. grind it nicely with a bit of milk. in a non-stick pan, put the mix and add sugar as needed. cook till it is thick. add a couple of tbsp ghee, cook till it doesn't stick to the sides.( a bit like mysorepAgu). put it in a greased plate and slice when cold. plain, pure sweet!!!
same can be done with cashews also!
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latha (@ 151.*) on: Wed Oct 27 08:23:16
Badam cake:
soak badams and peel the skin. grind them nicely with a bit of milk. put it in a non-stick pan and add sugar. cook till it becomes thick. Add a couple of tbsp ghee and cook till it doesn't stick to the sides (like MysorepAgu). Empty in a greased plate and slice when cold.
plain, simple sweet!!
can do the same with Cashews as well!
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latha (@ 151.*) on: Wed Oct 27 08:34:29
Different version of Murukku for the people abroad:
steam maida (plain flour). add salt, ghee or margarine and jeera. make the dough with water and make murukku. tasty!
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NOV (@ bkj-*) on: Thu Oct 28 02:32:06
RIBBON PAKODA
Ingredients
Gram Flour - 1kg
Rice Flour - 500 gm
Ulunthu Flour - 250 gm
Small Onions - 100 gm
Curry Leaves - 2 bunches
Dried Chilly - 2 tahil
Salt to taste
Cooking oil for frying
Method
Combine the three kinds of flour.
Wet grind the onions, curry leaves and chilly with a little water.
Add the ground mixture bit by bit until you get the right consistency. Add water if necessary.
Put dough in Pakoda press and press out directly into the hot oil and fry until golden brown.
Keep in air-tight container.
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RR (@ 192.*) on: Fri Oct 29 08:11:07
ATHIRASAM (my mom's recipe)
(for about 10 athirasam's)
pacharisi - 1/4 kg
vellam - 200g
aelakkaai - 3
arisiyai nangu kaLainthu vittu kaal mani neram oora vaiththu
thanneerai nangu vadiththu vittu nizhalil ularththa vendum.
arisi eera pathamaaga irukkum pothu mixie-il araithu kolla
vendum. maavai salladayil (in sieve) saliththu eduthukondu,
vellaththai konjam thanneer vittu paagu kaaicha vendum.
paagu kattiyaaga illaamal ilam pathamaaga irukkum
pothu irakki vida vendum. piragu oru thattil maavai kotti
konjam konjamaaga paagai vittu kilari vaiththu kollavum.
maru naal athai (so that it is soft) thatti ennayil pottu edukkavum.
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aarthi (@ gil-*) on: Fri Oct 29 08:26:39
Sorry RRR,
Translation in English please
Thanks in advance
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Sree (@ orch*) on: Fri Oct 29 16:35:55
NOV:
Enge poyiteenga?, romba naal achu ungalidam pesi?.
Pl check your email @yahoo.com.
Expecting your reply.
Guys:
Sorry for the digression.
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NOV (@ bkj-*) on: Fri Oct 29 23:06:30
Aarti - Let me attempt to translate RR's recipe:
Rice - 1/4 kg
Vellam - 200g
Cardomom - 3
Wash rice and soak for 15 minutes.
Remove water and grind in mixie.
Next sieve the flour (but how RR, when the flour is wet?).
Dilute jaggery in water and make a syrup. Syrup should not be thick.
In a plate, put the rice flour, add the syrup a little at a time and make a dough.
Fry it in hot oil, the next day, so that it is soft.
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RR (@ 192.*) on: Sun Oct 31 20:59:41
Thanks NOV, for the translation. A small clarification,
The step 'Remove water' is actually: filter out water and let it dry by spreading it on a towel (or paper) in a no-sunlight place. When it is more-or-less dry, grind it in mixie. Now, there will be no moisture and you can sieve the flour.
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aarthi (@ gil-*) on: Mon Nov 1 09:20:21
Thanks a lot Nov for the translation.
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NOV (@ bkj-*) on: Tue Nov 2 20:35:53
MYSORE PAAKU
Ingredients
Gram Flour (Kadalai maavu) - 1kg
Sugar - 1 kg
Water - 2 dinking glass
Ghee
Method
Boil water and add sugar.
When the syrup has reached kambi patham, add gram flour by sprinkling.
Add ghee is small blobs.
Mysore paaku is ready when the whole batter becomes a ball and doesn't stick to pan.
Spread mixture on a large plate and smoothen evenly.
Cut into diamond shapes, when still warm, before it hardens.
Tips
Do not roast the gram flour.
Kambi patham is arrived when the syrup runs in a continuous line when scooped up and poured back.
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NOV (@ bkj-*) on: Thu Nov 4 02:00:27
As the Big Day approaches, let me share a recipe that is different from the traditional.
Crunchy Peanut Filled Cookies
Ingredients
Wheat Flour - 1kg
Margarine & Ghee - As required
Peanuts - 1/4 kg
Sugar - 4 tbsp
Sugar for coating
Method
Roast the peanuts and grind coarsely.
When it is cool, add sugar and mix thouroughly. Keep aside.
Heat the margarine and ghee till it melts. Mix with the flour and get a dough that is pliable.
Make small ba-lls of the dough. Make a cavity and put a small portion of the peanut/sugar mixture and shape it.
Bake in a hot oven.
Grind the sugar for coating finely in a grinder. Coat the cookie with this sugar, when it is still warm.
Tips
The consistency of the dough is very important. The dough may break when baked if it is not correct.
Do not use icing sugar for coating as it tends to melt. It's best to grind your own.
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Rekha Bharati (@ 16.r*) on: Fri Nov 5 11:10:03
I have added a few more delicious receipes. They are quick and easy to make. Prepare these all time favorites and
BRIGHTEN UP YOUR DEEPAVALI !
RAVA LADDU
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Ghee ½ cup
Semolina 1½ cups
Sugar - 1½ cups
4-5 whole cardomoms, peeled and powdered
2 tablespoons cashewnuts, broken into small pieces
2 tablespoons raisins
Heat 2 tablespoons of the ghee in a heavy saucepan. Add the semolina and roast until light golden in colour.
Place the roasted semolina, sugar and cardomom pods in an electric blender. Blend ingredients into a fine powder.
Heat the remaining ghee in a heavy saucepan. Fry the cashew nuts and raisins for 2-3 minutes. Add to the semolina/sugar mixture and combine thoroughly.
Shape into laddus.
Paruppu Vellam Payasam
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Channa dhal 2 tablespoons
Mung dhal 2 tablespoons
Shredded coconut 2 cups
Jaggery 1 to 1½ cups
Milk 1 cup
Cardomom 6
1. Cook and mash both the dhals.
2. Add the coconut & jaggery to the dhal and boil in a low heat.
3. After 10 minutes, add the milk and bring it to a boil.
4. Add the cardomoms.
Kaarath Thenkuzhal
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Raw rice 3 cups
Toor dhal ½ cup
Urad dhal ½ cup
Cumin seeds 1 tablespoon
Chilli powder 2 tablespoons
Hing ½ tsp
Butter 100 grams
Salt and oil
1. Grind the first three ingredients.
2. Add the cumin seeds, chilli powder, hing, butter and the salt to the ground mixture.
3. Heat the oil in a heavy frying pan. Place the mixture in the thenkuzhal achu, and press out directly into the hot oil.
4. Fry until golden in colour.
Wish you all a very HAPPY DEEPAVALI!
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Viji (@ webc*) on: Sun Sep 17 17:17:27
Wondering if someone knows how to make the wonderful 'Lekhiyam' or 'marindu'
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Sharmila prem kumar (@ bkj-*) on: Thu Oct 12 09:22:38 EDT 20
Peanut cookies
wheat flour
ghee
sugar
peanuts
method:
1. Dry roast the peanuts and remove the skins.
2. Grind the peanuts.
3. mix ghee,peanuts and sugar to a dough.
4. use cookie shapers to shape them.
5. Bake them.
u'll love them...trust me!
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seetha (@ 61.1*) on: Wed Oct 18 14:07:24 EDT 2000
Easy method to make ravaladu from seetha
Roast the ravai. 1 kg ravai sugar may be 3/4 kg.
Roast cashunut, some grambu, roasted and powdered
cardamam, roasted raisin.
Put a kadai in the flame and add 3/4 kg. sugar and pore water until the sugar covered with water.
approximately one glass.when the syrub comes one
thread consistensy [this is important] remove from fire and add ravai and other items and stir well. We can make ball size ladus from this mixer. If it is cool no fear about it we can do it taking our own time.
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seetha (@ 61.1*) on: Wed Oct 18 14:21:50 EDT 2000
coconut and peanut cookies
Maida 1/2 kg. ghee butter or dalda heat it as watery. 1/4 kg sugar this may be increased according to our taste. Copra crated, peanut roasted and skined and put it in the mixe and make only one round so it will be big pieces.
cardomum powder.Put together all incredians and stir well. Now pour the watery ghee or dhalda
you can make cookies from this mixer and bake it.
the cookies must be in big nellikkai shape you may stick one piece of any dry fruit. this isoptional.
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Rajeev G.Mavinkurve (@ prox*) on: Wed Oct 25 04:41:14 EDT 20
Wish you all a VERY HAPPY DEEPAVALI.
May the festival of LIGHTS Bring all of us PEACE,
JOY & PROSPERITY.
Nice to see all the DISHES posted here. I shall be
giving a link to this at MEETING POINT.
http://www.geocities.com/rajeevgm/board_mp.html
Cheers,
Rajeev G.Mavinkurve
(WEB - http://www.rajeevgm.com)
(WAP - http://rajeevgm.wapmatic.de)
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Piggy (@ ) on: Mon Jun 4 20:34:54
i m doin a project on food. so can u tell me more about the food tat indians eat during deepavali and wat the food symbolises.
Thanz
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jaykrish (@ glg-*) on: Fri Jun 8 04:00:59
I am looking for an "achi murukku" recipe without using eggs. The usual recipes all have an egg or two added for crispiness but are not suitable for vegetarians. So if anyone can help, please send me the recipe without eggs.
Many thanks.
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Subashini (@ dial*) on: Wed Aug 1 07:30:51
Achi murukku without eggs
Ing:
Madia - 2 cups
baking pwr - a pinch
Coconut milk(thenkai paal)- 1/2 cup
Sugar - 2 tbs
vannila essence - few drops(if added more it will give bitter taste)
Oil for deep frying.
Method:
1. sieve maida and baking pwr together.
2. In a bowl mix, maida coconut milk, sugar to a bajji batter consistency.
3. Whisk the essence nicely and mix it to the batter.
4. Boil oil in an kaddai.
5. In a heat oil, place the 'achu' in the oil.
6. Dip the 'achu' in the batter to 3/4th.
7. As the 'achu' is hot the batter will sitck to it and place that in the hot oil.
8. After the batter is half done, use a spoon to release the batter to the oil.
9. Cook the murruku till it becomes crispy, use a steel rod to rotate it.
10.Everytime before you dip the achu in the batter, keep the achu in the hot oil for a min.
Note:the batter should be in correct consistency, if the batter is too liquid it won't come out of the achu or if it's too thick it won't be crispy.
If the achu is new, keep the achu in the 'kanchi thani' or starch water for about a day. then wash it nicely and apply oil in all sides . keep this for another day then use it. Or else the batter won't come out from achu.
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adipree (@ 203-*) on: Sat Nov 10 09:10:55
Hi,
I tried the Athirasam recipe posted by RR/Aarti. There was a problem. When I put the dough in oil, it disintegrated. Can anyone tell me what might have caused this ? Paagu padam or mavu padam or something like that.
Personal experience with such trouble-shooting is welcome .
Also, I want a recipe for making SUIYAM. Can anyone help me please.......
Thanks.
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ramesh (@ 61.1*) on: Fri Oct 25 04:48:32
Yup, Deepavali is just around the corner and you know what that means - yet another
opportunity to exercise your culinary skills.
Let us use this thread to request and share recipes, tips and everything else related to Deepavali
cooking.
Happy celebrations to each and every one of you!
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anjali (@ trm-*) on: Thu Jul 24 07:20:15 EDT 2003
thanks 4 ur receipe bala
i'll try 2 do it as soon
heheheh
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R (@ bgp5*) on: Fri Oct 17 09:26:25 EDT 2003
Hello Nov,
I saw your ribbon pakoda recipe which seems to be very unique and also quite interesting. So, would like to give a try for this Diwali.
The only problem is that I could not get the conversion for a couple of things. So, can u pls explain the flours' qty in cups ?
Waiting for your reply.
Thanks and Bye
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Manisegaran (@ kst-*) on: Wed Oct 22 22:01:11 EDT 2003
DEEPAVALI GREETINSG TO ALL
Ilayaraja Fans, please view Rajanna Rajaathan on Astro Vanavil on 26 October at 5.30 pm. I have hosted a show on IR songs from Annakkili to Azhagi.
Vanakkam
MANISEGARAN
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Indian (@ 193.*) on: Tue Oct 28 22:36:09 EST 2003
Hey can anyone post a recipe called
ACHI MURRUKKU - Please!
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Contributions to this site plz??
Hemant, I am sure u will have a lot new deepavali recipes to share.... U there?
This time for a change from the usual laddu, mysorepa.... plz give us some novel, healthy recipes...
I am sure all must be planning now for ur home preparatons..why dont u share them with us?
Plz plz plz
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hi im here too, im going to start with payasam. i will give the recipe for to different payasam:
Carrot Kheer (Payasam)
carrots - 1 kg, sugar - 1 kg, cardamom powder, saffron, roasted cashews, milk - 1.5 litres.
Cut carrots into small pieces and boil them in pressure cooker. Add saffron and grind it well. Heat this mixture (keep in very low flame) and add sugar. stir constantly till sugar dissolves in the mixture. Add cardomom powder. add boiled milk to this mixture. Mix well. Refrigerate. serve cold. Roast some cashews and add to the kheer just before serving. Very healthy dessert.
Aval Payasam
Heat 1 litre of milk and when it boils and starts to rise add 1/4 cup of aval(rice flakes).Keep in low heat with constant stirring until the quantity reduces to one-half.Add 1 cup sugar and 1/2 tsp powdered cardomom.Roast some cashewnuts(10) and raisins in ghee and add it to the payasam.
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Cabbage Vadai
Soak 1 cup of urul dal for 1 hour and grind into a thick fine paste.
To one volume of this add one volume of finely cut cabbage pieces, add salt - 3/4 spoon and mix well
Take a plastic sheet of paper and put even sized balls of this and flatten it. Deep fry this in boiling oil. Turn over until golden brown in colour and it is fully cooked and remove.
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Vegetable bonda
Vegetables-Potato,Beans, Carrots,green peas,Beet Root(if preferred)
Steam the vegetables in a pressure cooker or a food steamer and mash them into a tight paste.Add grated onions, salt, red chilli powder. Knead the mixture tightly. Make this into uniform balls and keep aside
Mix gram flour and rice flour in the ratio 2 1/2 :1 , add salt, chili powder, asafoetida,. Add water and mix to a thick consistency. Roll the balls in this flour and deep fry until they are crisp.
Aaaloo paratha
Ingredients: 3 big potatoes, 3 cup wheat flour(small cups), Salt to taste, Green chillies, Pudina/mint leaves
For the stuff:
Just boil potatoes and make curry with salt, green chillies and Pudina/mint leaves(U can add chilli powder instead of green chillies also)
Paratha:
Make a loose batter of wheat flour with a pinch of salt and sambar powder. Now make small balls from this.Cave open this ball in the middle(It should be like a small cave that we do for kozhukkatai).Now add a liitle bit of gingley oil into this dough.Spread this oil well.Now stuff it with the curry u had made.Cover up this masala and then roll this back inrio ball with the stuff.Spread it across as u do for chappathi.Apply oil and make like chappathis.But this needs more oil than normal.This tastes well with tomato chutney/baingan masala.
Sambar powder
Whole red peppers - 1/4 kg
Coriander seeds - 1/4 kg
Toor Dal - 200 g
Gram dal - 200 g
whole black peppers - 25 g
asafoetida - a pinch.
or
whole red peppers - 10 cups, coriander seeds - 10 cups, toor dal - 1 cup, gram dal - 1 cup, black peppers - 1/4 cups, asafoetida powder - 1 tsp. Dry the above ingredients in sun and grind into a nice powder.
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Vera yaru...SS kku varappora ponnu thaan..
8) :D :D :D :D :D :D :D :D :D 8)
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NOV..isn't it time for us to divide these to folders "misc" is growing too long..
How about a separate section for RECIPES...where we can have subdivisions like - sweets and savories, tea time snacks, breakfast dishes, etc... :P yummy ...yum
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Quote:
Originally Posted by Cindy
NOV..isn't it time for us to divide these to folders "misc" is growing too long..
Cooking Section will be included in this Hub at a later stage. RR is having his hands full now. The reason we transfered Deepavali Delicacies thread is because of the season.
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Quote:
Originally Posted by Cindy
Contributions to this site plz??
This time for a change from the usual laddu, mysorepa.... plz give us some novel, healthy recipes...
I am sure all must be planning now for ur home preparatons..why dont u share them with us?
Plz plz plz
Oh well....
We are making Munthiri Koththu otherwise known as Sitturundai today. Will share recipe here.