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.

Do subscribe to my blog posts if you liked reading this post.

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.

Do subscribe to my blog posts if you liked reading this post.

Boondi and Sev Bhel-Holi Special Recipes

My next holi special recipe is the boondi and sev bhel.This is also a quick to make recipe and tastes great.
I have used pudina sev but you can also use plain sev.This is a sweet and tangy bhel and is a good holi snack recipe.You can also add sprouts or boiled chickpeas to make is more healthy.

Ingredients:
Boondi-100 grams
Pudina sev-100 grams
Tomato-1 small,deseeded and finely chopped
Onion-1 small,finely chopped
Green chilles-1 finely chopped
Green mango/Keiri-small piece,peeled and finely chopped
Pudina and coriander leaves-3 teaspoons,finely chopped
Green chutney- 3 teaspoons,See RECIPE herehttp://mamasview.blogspot.in/2012/04/healthy-green-dhania-chutneycoriander.html
Tamarind Chutney-2 teaspoons
Curd-1 tablespoon
Chaat masala-2 teaspoons
Fresh lime juice-2 teaspoons

Method:
-Take a mixing bowl and add all the above ingredients one by one and gently mix with a spoon and serve immediately.

Tomato- Dates Chutney

Now that the festivals are around the corner most of us observe vrats and prefer eating food cooked without using garlic or onions or satvik ahaar as we call it.I usually make this chutney during festivals when there is a vrat and we prepare food without garlic and onions.
This sweet and sour chutney is rich in iron that comes from the dates and antioxidants from tomatoes.This is a quick to make chutney and tastes great with plain steamed rice or with chapati and parathas.

Ingredients
Tomatoes-3 medium sized,ripe
Dates-4-5,seedless
Roasted Cumin powder-2 teaspoon
Refined vegetable oil/ghee-2 teaspoons

Dry red chilli-2 

Panchphoran (Saunf, jeera, methi,kalonji seeds) -1teaspoon
Salt -a generous pinch
Sugar or Jaggery powder -2.5 tablespoons
Water-2 tablespoons 

Method

-Wash the tomatoes and dice them into small pieces
-Soak the dates in water for 10-15 minutes.Wash well and cut them into small pieces.
- Take a pan and dry roast the cumin seeds for 3-4 minutes in low flame till they are light brown and a nice aroma comes out.Cool it and crush it roughly using and rolling pin.
-Take a pan and heat oil in it.Add the Panchphoran and the dry red chilli in oil.
-Now add the diced tomatoes and cook them on medium flame.Keep stirring.
-Add the chopped dates and cook for another 2-3 minutes and add water and a generous pinch of salt and sugar or Jaggery powder as per your taste.
-Cook till the tomatoes are done.Do not let the water dry completely.
-Keep mixing and finally add the roasted cumin powder.
-Serve hot with rice,chutney,chapati or puri.

 

store it in a clean glass jar and keep it in the fridge. It stays fresh for 15 days.