Poha Namkeen-Diwali Snacks

Poha Namkeen:

This is yet another special Diwali recipe that can be enjoyed with a hot cuppa tea or coffee on a cold evening. I have not fried the poha/chivda here. If you wish, you can fry the poha.I have made the sweet and tangy version here by adding powdered sugar and citric acid powder but it is completely optional.

Ingredients:

Thin Poha-1.5 cups

Groundnuts-4 teaspoons

Cashewnuts-2 teaspoons

Almonds-1 teaspoon

Curry leaves-10 or12 leaves

Red chilli-2(optional)

Cumin seeds/jeera-1 teaspoon

Sesame seeds/til-2 teaspoons

Asafoetida/Hing-1/4 teaspoons

Oi/Ghee-to fry the nuts and curry leaves(3tablespoonsapprox.)

Salt-To taste

Sugar powder-2 teaspoons(optional)

Citric acid powder-1/4 teaspoon

Turmeric powder-1/2 teaspoon

Dried coconut-cut into thin strips-7-8

Method:

-Take a heavy bottomed iron pan and heat it on medium flame.

-Add the poha and dry roast it on low-medium flame for 4-5 minutes and take it out of the pan.

-Now, add oil/ghee to the same pan and fry the nuts, sesame seeds, red chillies and curry leaves in batches and keep them aside.

-Add another teaspoon of oil/ghee and add the hing, jeera and turmeric powder and mix the fried nuts,curry leaves and stir gently.

-Now, add the poha and salt,powdered sugar, citric acid and dried coconut and give it a good mix.

-Allow this mixture to cool and store it in a clean air tight jar.

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Wheat Shakarpara -a traditional diwali snacks

Wheat Shakarpare:

This diwali try making this traditional snacks. It's quick and easy to make. I have made the shakarpara with wheat, you can substitute wheat and corn flour in 50:50 proportion.

ingredients:

-whole wheat flour-1.5 cups

-water/milk-1 cup

-sugar-3 tablespoons

-oil for frying and to make the dough

-Knife to cut the shakarpara

Method:

-Heat the water or milk in a pan and add sugar.

-Stir the mixture to dissolve the sugar and let the mixture cool.

-Take a big bowl and add the wheat flour.

-Add 2 teaspoons of oil and mix it with the flour.

-Now ,pour the sugar and water mixture little by little with the help of a spoon to make a semi -soft dough.

-Allow this dough to rest for 15-20 minutes by covering the vessel with a lid.

-Knead the dough again and cut it into 2 equal portions.

-With the help of a board and rolling pin roll the portion of the dough to make a chapatti.

-The  chapatti rolled should be little thick.

-Take a knife and cut the chapatti into strips and vertically and horizontally into small squares.

-Heat oil in a larger pan. Ensure that your gas is on low flame.

-Take a few squares and fry them in batches till they turn golden brown.

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Falafel-Deep fried Chick peas

Falafel is a famous appetizer from the middle-east which is is popular in many parts of the world.It is usually made from fava beans mixed with some spices,herbs and onions.You can use chickpeas instead of fava beans.Falafel tastes best with pita bread and tahini sauce(Sesame seeds sauce).

Ingredients:
Chickpeas-2 cups,soaked overnight
Fresh parsley-1/2 cup,finely chopped
Green coriander leaves-3-4 teaspoons,chopped
Garlic-8-10 cloves,peeled and crushed
Onions-1 small,chopped
Cumin seeds-1/2 teaspoon
Black pepper-a generous pinch
Red chilli flakes-2 teaspoons
Salt to taste
Oil-2 cups,for frying

Method:
-Soak the chickpeas in water for 8-10 hours or overnight.
-Take a mixie jar and add all the above ingredients except oil and blend to make a smooth paste.
-Heat 2 cups of oil in a pan and deep fry the falafels taking small portions at a time.
-Serve then in pita bread with some cut onions,lettuce and pickled vegetables.

Chilli-Garlic Potatoes

 This is another easy to make recipe with spring onions and crispy fried potatoes cooked in a  garlic and red chilli sauce.
Chilli-garlic potatoes is one of my favorite and this recipe tastes great with noodles.You can cut the potatoes into cubes or simple wedges.If you do not have fresh red chillies then use dried red chillies soaked in warm water for at least 30-35 minutes.

Ingredients:
Potatoes-4 Medium
Garlic-8-10 cloves
Red chilli-8
Tomato ketchup-1/2 cup
Salt-to taste
Water -1/4 cup
Spring onions-1/4 cups,finely chopped
Oil-2 cups for frying the potatoes and 2 teaspoons for cooking
Cornflour-3 teaspoons

Method:
-Grind the red chillies and garlic to make a fine paste.
-Mix this paste with 1/2 cup of tomato ketchup by adding 1/4 cup of water to it.Mix well and keep aside.
-Peel and cut the potatoes into the desired size and dust cornflour and 1/2 teaspoon of salt to it and mix well with hands.
-Heat a pan and add 2 cups of oil and fry the potatoes in batches.Take out and drain excess oil on a kitchen towel.
-Now heat another pan and add 2 teaspoons of oil and add the paste and cook it on medium flame till the sauce paste becomes a little dry.
-Immediately add the fried potatoes and spring onions and stir well for another 2-3 minutes.
-Chilli-Garlic Potatoes is ready to serve.

Pulses-Sprouts Salad for Healthy Heart

Pulses play an important role in our daily diet.The nutrient -rich pulses are high in protein and are also easy to digest.A recent study has shown that people who consume pulses on a regular basis are less prone to coronary heart diseases.
This salad recipe is a mix of 3-4 types of pulses along with some vegetables like carrots and tomatoes.

Ingredients:
Green Moong dal-1/4 cup,sprouts
Horsegram-1/4 cup,sprouts
Bengal Gram-1/4 cup,boiled
Carrot-3 teaspoons,grated
Cucumber-1 small,grated
Tomatoes-1 medium,finely chopped
Onion-1 small, finely chopped
Green chillies-2,finely chopped
Sev bhujia- 3 teaspoons
Lime juice-3 teaspoons
Black salt- 1/2 teaspoon
Fresh coriander leaves-3 teaspoons,finely chopped

Method:
-Soak all the pulses in water separately for8-10 hours or overnight.
-Wrap the green moong ,bengal gram and horse gram  separately in a damp cloth and allow it to rest for a day.
-Boil the bengal gram in a pressure cooker with 4 cups of water and a teaspoon of salt.Cook for 2 whistles.
-Take a big bowl and mix all the pulses together.
-Now add the tomatoes,green chilled,onions and grated carrots.
-Sprinkle some black salt and freshly chopped coriander leaves and toss the salad.
-Add some sev bhijia on top and the tasty tangy salad is ready to serve.
-Finally add lime juice on top and toss again.

Namakpare(Diwali Recipes)

 (Photo credit: su-lin)

Diwali is a festival of lights.It also signifies the victory of good over evil.Diwali is incomplete without sweets and snacks.In my coming posts I will be sharing some tasty yet healthy diwali recipes.
Namakpares,also known as flour crackers are small handy diamond pieces or crunchy triangles are a popular festival recipe.It is made from flour and cut into diamond shaped strips or folded into triangles and deep fried in oil.This recipes also makes a great evening snack.It stays fresh for weeks if stored in a dry air tight jar.

Ingredients: 
All purpose flour-1 1/2 cups
Wheat flour-1 cup
Black onion seeds(Kalonji)-1/2 teaspoon
Oil-2 teaspoons for the dough and 2 cups for frying the namakpares
Salt-1 teaspoon
Water-to make dough
Baking soda(sodium bi-carbonate)-1/2 teaspoon

Method:
-Take a big bowl and add both the flours,salt,kalonji,baking powder and 2 teaspoons of oil.
-Mix well with hands for 5-6 minutes.Do not add any water at this stage.
-Now slowly add little water and make a tight and stiff dough.
-Knead this dough properly for about 10 minutes.Let it rest for some time.
-Take small portions of the dough and make medium sized balls and roll it to make a nice flat chapati.Remember to add a little oil to the dough while rolling so that it does not stick.
-Now cut the rolled chapati diagonally into thin strips and again cut into strips from the other side to make diamond shapes.
-Heat a pan and add 2  cups of oil to it.
-Slowly pick the cut diamonds and fry them in batches.Do not overcrowd the pan.
-Take out on a kitchen towel and let it cool completely.
-Store it in a dry and air tight jar.Enjoy it with a cup of hot evening tea.

Healthy Matar-Paneer(Cottage Cheese Cubes in Tomato Gravy)

Paneer or cottage cheese is packed with protein.This simple and healthy curry recipe is made with  fresh home made tomato puree which is a good source of antioxidants.I've used milk instead of water for the gravy.The curry tastes great with a healthy Vegetable Pulao.

Ingredients:
Paneer-200 grams
Green Peas-1/4 cups,boiled
Tomatoes-2 medium sized
Onion-1 small size,chopped
Green chilli-1,chopped
Ginger-1 very small piece,finely chopped
Milk-1/2 cup
Turmeric powder-1/4 teaspoon
Kasuri methi-1 teaspoon
Garam masala-a generous pinch
Salt to taste
Olive oil/vegetable oil-1 teaspoon for shallow frying the paneer cubes and 2 teaspoons for the curry

Method:
 -Cut the paneer into medium sized cubes.
-Boil the tomatoes in water for 6-7 minutes and cool and take the skin out.
-Cut and blend the boiled tomatoes to make a puree.
-Add the green chillies,ginger and onions in a mixer jar and make a smooth paste.
-Heat 1 teaspoon of oil in a pan and shallow fry the paneer cubes for 3-4 minutes.Take out and keep it aside.
-In the same pan add 2 teaspoons of oil and the ginger-onion paste and fry for 3-4 minutes.
-Add the tomato puree now and mix well and add salt ,kasuri methi and turmeric powder and cook till you see oil coming out from the masala paste.
-Add the fried paneer cubes,boiled green peas and mix and add milk and let the curry simmer on low flame for 5 minutes.
-Add a generous pinch of garam masala to the matar-paneer and mix well.
-Serve hot with vegetable pulao.

Horsegram Sprouts Salad

 (Photo credit: Wikipedia)

Horsegram also known as Kulith is a reddish brown colored bean usually grown in dry agricultural areas in India.This legume is high in protein,vitamin C and iron.Horsegram sprouts is made by soaking the legume in water for 8 to 10 hours and  wrapping it tightly in a damp cloth and letting it germinate.It usually takes a day for the horsegram to develop small roots or sprout.
I have cooked the kulith sprouts in water with a little salt and mixed it with a very light tempering of onions and some fresh grated carrots and coconut.
I usually pack this in my son's snack-box.We also have it as evening snacks often.

Ingredients:
Horsegram sprouts-1.5 cups
Onion-1 small size,finely chopped
Green chilli-1,finely chopped
Carrot-1/2 piece,grated
Coconut-2 teaspoons,shredded
Lime juice-1.5 teaspoon
Salt to taste
Water-5 cups,for boiling
Oil-2 teaspoons

For Tempering:
Cumin seeds-1/4 teaspoon
Curry leaves-5-6
Dry red chilli-1(Optional)
Green coriander leaves-2 teaspoons,finely chopped(For garnishing)

Method:
-Wash the horse gram and soak it in water overnight or for 8 to 10 hours.
-Wrap it in a clean and damp cotton cloth and tie it properly and allow it to germinate for a day.
-Boil the horsegram in 5 cups of water and add 1.5 teaspoons of salt and let it boil for 15-20 minutes till the pulses are properly cooked.You can even pressure cook it for 5-6 whistles.
-Drain the water from the horsegram and keep it aside.
-Heat oil in a pan and let the cumin seeds splutter.
-Add the chopped green chillies,curry leaves and onions and saute for 3-4 minutes.
-Now add the shredded coconut and grated carrots and mix well.
-Add the sprouts and a pinch of salt and cook for another 1-2 minutes.
-Turn off the flame and add lime juice and mix with a spoon and garnish with freshly chopped coriander leaves.

Methi-Ajwain-Kalonji Poori(Diwali Recipe)

Poori is a typical morning snack in India.It can be made with whole wheat(atta),all purpose flour(maida) or a mix of both along with sooji(coarse wheat flour).There are different varieties of pooris and I have tried to used dried methi leaves(fenugreek leaves) or kasuri methi and a little ajwain(carom seeds) and kalonji(onion seeds).Pooris taste great with halwa,potato curry or chick peas curry.
Ingredients
For the Dough
All purpose flour-2 cups
Whole wheat flour-1 cup
Sooji-3 tablespoon
Salt -1/2 teaspoon
Ajwain-1/2 teaspoon
Kalonji-1/2 teaspoon
Kasuri methi-2 teaspoons(crushed with hands)
Water-to make dough
Ghee/Oil-2 teaspoon for the dough
Oil-3 cups for frying the pooris

To Make the Dough
-Take a big container and add all the above ingredients except water and mix well with hand.
-Slowly add little water to make a nice and soft dough.
-The dough should not be hard or watery.
Wrap the dough in a cling wrap or cover it with a wet muslin cloth and keep aside for 15-20 minutes.

For the Puris
-Divide the dough into small balls.
-Take a rolling pin and and a cup of whole wheat flour and take a small ball of the dough and make small rounds.Dust a little wheat flour if the small round becomes sticky.
-Roll out the small balls to make round and small pooris.
-Heat 3 cups of oil in and pan and ensure that the oil isn't very hot as the pooris will burn while frying.
-Heat the pan on medium flame and add 1 poori at a time and fry it turning both sides in oil.
-Take out and keep on a tissue paper.
-Repeat with the rest of the pooris.
-Serve hot with potato bhajji or any curry or halwa of your choice.

ChickPeas Curry(Chole)-Diwali Recipes

Chickpeas are a great source of protein.This chickpeas(Kabuli chana) curry has been my favorite.You can adjust the water to make a gravy a little thick or thin.Chole can be had with puris,naans or simply with a delicious vegetable or peas pulao.

Ingredients
Chickpeas(Kabuli chana)-2 cups
Tomato-1 large,ripe,diced
Onion-1 medium,finely chopped
Green chilli-1,slit
Bay leaves-2
Cumin seeds-1/2 teaspoon
Coriander powder-2 teaspoons
Kasuri methi-1 teaspoon
Turmeric powder-1/2 teaspoon
Dry ginger powder(saunth)-1 teaspoon
Garam masala-1/4 teaspoon
Vegetable/Olive oil-3 table spoons
Coriander leaves-2 teaspoons,chopped
Water-1.5 cups
salt to taste
Tea leaves-1 teaspoon,to be added while boiling the chickpeas

Method
- Soak the chickpeas in 5-6 cups of water for 8-10 hours or overnight.
-Pressure cook the soaked chickpeas with another 6-7 cups of water,2 teaspoons of salt and 1 teaspoon of tea leaves.Cook for 2-3 whistles.
-Heat a pan and add oil and cumin seeds.When the cumin seeds begin to splutter,add the bay leaves and the slit green chilli.
-Now add the finely chopped onions and cook till the onions look translucent.
-Add the diced tomatoes and cook for 3-4 minutes and add the kasuri methi,coriander powder,dry ginger powder,turmeric powder and salt and cook till you see oil coming out from the paste.
-Now add the cooked chickpeas and mix well with the cooked paste.
-Add 1.5 cups of water and garam masala and let it cook on slow flame for 5-6 minutes.
-Garnish with chopped coriander leaves and serve hot.


My Notes- You can add finely chopped spinach or fenugreek leaves to this curry to make it even more nutritious.

Healthy Carrot Halwa(Sweet Carrot)-Diwali Recipe

The carrot halwa recipe that i'll share today is very healthy as i have used very little oil/ghee and have completely skipped using condensed milk and khoya.Instead of sugar,i've used sugar free.The other ingredients remain the same.
Smart Tip to Grate Carrots
If you find it difficult to grate the carrots,you can simple cut the peeled carrots into  small pieces and blend them in a mixer or blender without adding any water to make a coarse paste.

Ingredients
Grated Carrots-6(Washed and peeled)
Milk-5 cups
Raisins-10-12
Slivered almonds-4-5
Casewnuts-5-6
Cardamom-2 crushed
Vegetable oil/ghee-3 teaspoons
Sugar free powder-2.5 teaspoons
Method
-Grate the carrots and keep them aside.
-In a pan put3 teaspoons of oil and add the grated carrots to it.Keep stirring till the raw smell of carrots is gone and the water from the carrots is dried.
-Now slowly add milk to the cooked carrot and mix well.Cover the pan and keep stirring occasionally till the milk starts boiling and is completely reduced.
-Now add suger free and mix properly.
-Turn off the flame.
-Take another pan and add 1/2 teaspoon of ghee and fry the cashew nuts and raisins.
-Add the fried cashew and raisins to the carrot halwa and mix gently.
-Garnish with slivered almonds on top.
Healthy and yummy carrot halwa is ready.