Diwali Snacks & Sweets

I made Mixture, Thenkuzhal .Badam cake, Wheat flour Ladu,Ravaladu and Diwali Marundhu for this Diwali.
Click the Bhakshanams to get the recipes

• Thattai (Snack),   
• Ribbon Pakodas
• Thenkuzhal
• South Indian Spicy Mixture( Chivda)
• Diwali Special Marundu (Ginger Lehiyum)
• Maladu
• Kaju Burfi(cashew nut Burfi)
• Pal Kova (Milk cake)
• Anjir/Dates Burfi (Figs/Dates Burfi)

Diwali Bhakshanams

Poricha Kozhambu

Poricha Kozhambu is like koottu but in semi  liquid. This Kozhambu is less spicy so eat with rice pickle, raita, puli keerai and rasam. Typical Palghat recipe.In Kerala we prepare most of the dishes with coconut and tastes so good.You can add carrot. peas, beans too.

Ingredients

• Elavan (White Pumpkin)......................250 gm
• Raw Bana............................................1
• Yam (Chenai).......................................100 gm
• Podalangai............................................small piece
• Drum Stick...........................................1.
• Grated Coconut...................................2 cups
• Red Chilies..........................................6
• Cumin Seeds (Jeera)............................1tsp
• Mustard Seeds....................................1tsp
• Urad Dhal...........................................2tsp
• CurryLleaves.......................................few.
• Cooked Tur Dhal................................1cup 
• Salt To taste

Poricha Kozhambu

Method

• Cut all vegetables into small cubes and cut drumstick 2" long.
• Heat  a pan with water add turmeric and all vegetable and cook.
• When they all cooked add salt. Grind coconut, chili and jeera into fine paste.
• Add this paste and cooked tur dhal into vegetables.
• Heat a pan with oil add  urad  dhal, mustard seeds, 2tsp coconut and curry leaves.
• When the mustard crackles add to the kozhambu and mix well.
• Another way... Fry chili and urad dhal and grind with coconut and add to the vegetables, 
• Both ways we can prepare this dish. .

Palak Panner

Palak Panneer

• Palak .........................1 bunch
• Panner Tofu.................1/2 lb
• Tomatoes.....................2
• Onion...........................1
• Green Chilies.................2
• Cumin Seeds..................1/2tsp
• Coriander Powder..........1tsp
• Chili Powder...................1tsp
• Garlic.............................3 flakes
• Garam Masala................1/2tsp
• Fresh cream/ Yogurt.......1tbsp
• Coriander Leaves...........few
• Salt toTaste 

Method

• Wash and chop the spinach finely and cook it
• Slice the onion and tomatoes into pieces.
• Heat a pan with oil add smashed garlic,onion and tomatoes and fry.
• Grind with palak and fried ingredients.
• Heat another pan with oil add cumin seeds add slit chili,garam masala and onions.
• Fry for 2  more minutes.
• Add chili and coriander powder. Add the ground palak, salt and mix well.
• Mix panner cubes gently.
• Put off the flame and decorate with coriander leaves and cream.
• Serve hot with chapati.

Baingan Bartha

Baingan Bartha is a vegetarian curry ofNorth  Indian. (Mashed eggplant curry). We call kathrikai for eggplant in tamil

Baingan Bartha

Ingredients

•  Egg plant (Baingan)...................1
• Onion(Chopped).......................1
• Tomatoes (Chopped).................2
• Green Chili( Slitted)...................3
• Chili Powder.............................2tsp
• Coriander Powder....................2tsp
• Garam Masala..........................1/2tsp
• Turmeric Powder.......................1/4 tsp
•  Coriander Leaves..........few
• Mustard Seeds...........................1tsp
• Cumin Seeds..............................1tsp
• Salt to Taste

Method

• Keep the eggplant on the gas burner and roast it over medium flame(Apply oil and use oven 350 degree for 30 to 40 minutes)
• In between turn the eggplant to roast evenly.
• Peel the skin and mash it when it is cooled...
• Heat a pan with oil, add mustard and cumin seeds. When it crackles add the onion,turmeric,garam masala, chili and fry them.
• Add tomatoes , salt. and cook until they become tender.
• Add the mashed eggplant and mix well.
• Fry some more minutes and garnish with coriander leaves.
• It is a side dish for chapathi.
• You can add garlic ginger paste while frying..

Manga Pickle( Mangacurry)

Mango Pickle

Ingredients

• Manga …..........................3
• Salt....................................2 tbsp
• Chilli Powder.....................3tbsp
• Methi Seeds.....................1tsp
• Mustard Seeds.................1tsp
• Asafoetida …....................small piece
• Turmeric Powder............... ½ tsp
• Sesame Oil ….....................3tbsp

Method

• Wash, dry and cut the mangoes into small pieces.
• Fry the hing and methi seeds and powder them.
• Heat the oil and cool it.Mix chilli powder, salt methi seeds/ asafoetida powder and oil.
• Add the mango pieces and mix well.
• Keep in a airtight jar.
• Curd rice and kaduku mango goes very well with each other.

Avakai Pickle

Avakai Pickle

Avakai Pickle

Ingredients

Mango Pieces...........................4 cups

• Chili Powder.............................1/2 cup
• Salt...........................................1/2 cup
• Mustard Seed Powder..............1/2 cup
• Hing.........................................small pieces.
• Methi Seeds..............................2tbsp
• Sesame Oil...............................1cup

Method

• Wash the mangoes ,cut into pieces and dry them in a towel and keep in sunlight for half hour.
• Mix salt ,chilli powder,methi seeds, hing and.oil.. (heat the oil and then cool it)
• Add the mango pieces and kabuli chana (chick peas).
• Mix them all well and keep in a air tight jar.If oil is less, add more.
• Oil should come up on the top.It can be kept for a year.

Onion Chutney

This chutney is very easy to prepare and it can kept for a week in fridge

Onion Chutney

Ingredients

• Onion.........................2
• Red Chili....................8
• Tamarind.....................lemon size
• Mustard Seeds...........1tsp
• Urad Dhal..................2tsp.
• Jaggery......................1 tsp
• Curry leaves
• Salt to Taste

Method

• Soak the red chili and tamarind in warm water
• Heat a pan add little oil, add red chili and urad dhal and fry till it becomes red..
• Grind this with salt. Add the chopped onion, jaggery with tamarind water and grind coarsely.
• Heat a Pan with oil add mustard  urad dhal and curry leaves..
• When the mustard crackles. add the ground paste.
• Boil till the water in the chutney evaporates.
• Keep in a air tight bottle. Serve with hot rice/idli/dosa/chapathi

Capsicum Pickle

Capsicum Pickle

Capsicum pickle is very tasty and easy to make
.
Ingredients

• Capsicum...........................2
• Red Chili Powder...............4tbsp
• Mustard Powder................1tsp
• Til Oil..................................3tbsp
• Mustard Seeds.....................1tsp
• Turmeric Powder................1/4
• Salt to Taste

Method

• Wash and cut the capsicum into small pieces.
• Add salt , chili powder, mustard powder and turmeric powder and mix well.
• Heat a pan with oil add mustard seeds and when it crackles add to the pickle.
• Keep it in air tight bottle....

Corn Salad

Corn Salad

Corn Salad is very simple one.

• Fresh corn Kernels.........................2cups
• Tomato............................................1
• Onion..............................................1
• Green Chili.....................................1
• Coriander Leaves..........................few
• Carrot.............................................1
• Lemon Juice..................................1tsp
• Pepper...........................................1/2 tsp
• Olive Oil..........................................2tsp
• Salt to Taste
• .

Method

• Cut the onion, and chili into small pieces. 
• Grate the carrot. Mix all together in a bowl.
• Another bowl mix lemon juice, olive oil, salt and pepper  and pour into corn salad.
• Chop the coriander and sprinkle.

Kale Curry (Kale Thovaran)

Kale is the one of the healthiest vegetables. If you eat on regular basis you can avoid many diseases.I made this easy tasty curry in five minutes

Kale Thovaran

Ingredients

• Kale....................    one small bench
• Moong Dhal........... 1/2 cup
• Turmeric Powder.... 1/4 tsp
• Mustard Seeds.........1  tsp
• Urad Dhal................2 tsp
• Broken Chilies........ 3
• Grated Coconut....   2 tbsp(optional)
• Salt to Taste

Method

• Wash the leaves thoroughly and cut into small pieces 
• Heat a pan with oil add mustard urad dhal and chili.
• When the mustard crackles add the kale pieces,turmeric and salt. 
• Add moong dhal.(to reduce the water from the leaves). 
• See the kale is cooked and add coconut..
• The color will not change. With in 5 to 7 minutes , the curry will be ready.
• Serve with sambar rice/rasam rice.