Dahi Papdi Chaat !

Hope you all had great diwali and enjoyed. I had a nice diwali, but due to unavoidable circumstances I was not able to post recipes and visit your blogs. Will visit them soon. Also will post my diwali recipes.

Dahi Papdi Chaat is a popular in North India Chaat. My hubby's favourite and I like it without curds.

Ingredients
Papdi - 8 nos (For recipe to make papdi at home click here)
Boiled potato - 2nos

Onion - 1no chopped
Tomato - 1no chopped
Chaat Masala - 2 pinches
Fresh Curds/Plain yogurt - 8 tspns
Green Chutney as per your taste(click on name for recipe)
Sweet Chutney as per your taste (click on name for recipe)
Salt
Freshly chopped coriander
Omapodi/Sev

Preparation Method
Arrange Papdi on a plate.
Add one by one above ingredients in the same order on the papdi and enjoy.

Dahi Papdi Chaat is ready to serve.

Notes - You can also add boiled green gram instead of onion.

Mysore Pak | Melt in Mouth | Diwali Sweet Recipe!

Hope all are geared for the Diwali celebrations, heres my first sweet recipe after the savouries posted here, you can choose from Omapodi/Sev, Ribbon/Thattu Pakoda, Kara Boondi and Mullu Murukku.(click on the name for recipe). Yes, Diwali spree has started in my place a week back. This is my father in laws recipe and hes the mentor to me today to prepare this with perfection. Thanks Dad for teaching me:-)

Wish you and your family a very Happy and Safe Diwali. With gleam of Diyas, and the Echo of the Chants ; May Happiness & Contentment fill your life,Let's celebrate the auspicious day of Diwali with fun and frolic ; May this bright day bring Bountiful Bliss and Joy in your life…………

Ingredients

Kadalai Maav/Besan/Chickpea Flour - 1 cup

Sugar - 2 and 1/2 cups

Ghee - 2 and 1/2 cups (Melted and warm)

Water just to cover sugar

 

Preparation Method

Heat a kadai and dry fry kadalai maav till you get good aroma and raw smell is gone. Do not burn it. 

In a double boiler, melt ghee and keep in low flame to keep ghee hot and warm.

Grease a tray or plate with ghee.

In a heavy bottom kadai, add sugar and water. Let it dissolve and keep stirring till it forms 1 string. Slowly keep checking by your fingers. Reduce flame to low.

Add the kadalai maav slowly and stir by whisk and without forming lumps.

Now increase the flame, it will start to become frothy and bubbling.

(you cannot move your eyes and hand anywhere, keep stirring slowly)

When it becomes thick, add 1/2 cup melted ghee and keep mixing.

Keep stirring well then after few minutes again add 1/2 cup ghee and mix well.

When it becomes thick, frothy and doesnot stick to kadai, add last 1/2 cup ghee. Stir once. Pour in the greased tray. Press lightly by a cup evenly.

Allow it to cool for sometime, then take a greased sharp knife and cut to desired shape.

Let it cool completely, again take knife and cut on the same prints firmly.

Slowly remove the peices and store in airtight container.

Mysore Pak melt in mouth is ready.

My upcoming posts will be Thattai, Mixture, Krishna Sweets Mysore Pak..stay tuned here @ Sara's Corner.

Again wishing all my Sara's Corner readers a Happy and Safe Deepavali!

Cheers,
Saraswathi

Ribbon | Thattu Pakoda | Diwali Savoury Recipe!!!

Ribbon|Thattu Pakoda is another savoury, popular down South India. This is very easy and tasty snack. Perfect for the festive season.

These flower candles were gifted by my dear friend Rekha. Thank you.

Ingredients
Kadalai Maav/ Besan - 4 cups
Arasi Maav/ Rice flour - 1 tspn
Milagai Podi /Red chilli powder - 1/2 tspn(As per your taste)
Peringayam/Hing - 1/4 tspn
Vennai/Butter - 2 tspns (at room temperature)
Salt
Water as required

Preparation Method
In wide vessel, add kadalai maavu, arasi maavu salt, hing and mix dry.
Take butter and mix in the flour by hand, then sprinkle water and make a soft dough.
Leave it for 10mins by that time heat oil in kadai for deep frying in low flame.
Make equal portions of the dough, take one small portion and put in the murukku nazhi/press. Use double rectangle plate.(It will be like pasta fettuchini)
Press slowly in the hot oil in circle. Be careful.
Slow cook on the both sides till brown.
Repeat the same process with rest of the dough.
Allow it to cool, then crush into small pieces and then store in air tight container.

Ribbon Pakoda is ready to serve. This crunchy savoury can be served with Hot Coffee.

This recipe is going to My Diwali my way by Kushi and Diwali Festival of Lights by Anu.