Here are some yummy recipes for savouries to be prepared on Diwali:
500 gm besan, sifted
500 gm ground sugar
200 gm ghee
1 tsp green cardamom or elaichi , powdered
Heat the ghee until it smokes, then lower the heat. Add the besan and fry on a medium heat until it is of golden colour. Take it off the fire for two or three minutes and add the sugar.
When it is cooled to a comfortable temperature, grease your palms with ghee and form the mixture into balls.
Set aside to cool and harden. Store in air-tight containers.
1 cup sugar
1-1/2 cups wheat flour
4 tbsp yogurt or curd
10-15 whole peppercorns
Make a batter of all of these dry ingredients and the dahi, using 1/2 milk and 1/2 water till it is thick and of pouring consistency, similar to pancake or dosa batter. Whip till smooth. Add the 10 peppercorns. Keep aside and allow it to rise for about two hours.
Heat oil on medium flame. Drop large ladlefuls into the oil to form circles of 6-8 inches. Typically the dough will sink and line the bottom of the karhai and rise up in the shape of a disc. Fry till golden. Drain and pat off the oil. Serve with cream or garnished with pista. Serves five.
Here is the recipe of Mini Samosa that can add a salty flavour to your Diwali Sweets.
- 2 cups of all purpose flour (maida)
- 1 cup of vegetable oil
- Salt (depending upon the taste)
- moong daal (soak 6-8 hrs in Plenty of water with baking soda)
- 1 tbs red chili powder
- 1 tbs garam masala
- 1 tbs coriender powder
- 1 tbs salt
- tbs amchur
- 3-4 pinches asafoetida powder
- tbs cumin seeds
- Vegetable oil for frying
- Grind the moong daal with minimum quantity of water.
- Add oil in heavy pan.
- Add cumin seeds, asafoetida powder and daal paste in it.
- Stir it properly. Add salt,garam masala,coriender powder,chili powder and amchur powder.
- Stir it until the mixture dried very well.
Preparation for cover
- Sieve all-purpose flour, add salt.
- Add vegetable oil (so that you can make bowls) and mix it very well.
- Then add small quantity of water and make smooth dough.
- Make small round rolls with dough.
- Roll it like chapatti (chapatti should be around 4-5 inches in diameter).
- Cut it into 2 equal halves along the diameter.
- Put small water along the diameter.
- Join and press together to make a cone.
- Place a tbsp. of filling in the cone and seal third side as above.
- Make five to six. Put in hot oil, deep fry on low to medium till light brown.
- Do not fry on high, or the mini samosas will turn out oily and soggy.
- Drain on rack or kitchen paper
- Serve hot with green chutneys.