DIWALI FARAL (SWEETMEATS FOR FESTIVALS)

Festivals in India are celebrated with lots of aplomb and gusto. Lanterns and Lights adorn houses and public places, decorations and garlands add to the glow. Homemade sweetmeats are the most important part during these festivals. The ingredients which go into the making and methods might vary slightly as per each region, but most common are Chakli, Laadoo, Chiwda, Karanji/Gujiya, Shankarpali/Shakkarpare!

One such festival is Diwali… The festival of lights! Above mentioned sweetmeats are commonly made during this festival or nowadays bought readymade from shops selling such homemade sweetmeats. But the ones made at home are always better than the store bought ones!

Here’s the list of some snacks which you can make for Diwali…. Click on the link below for the recipe….

  1. Pohyaacha Chiwda (Thick Flattened Rice Savoury Snack)
  2. Jowar Chakli (Savoury Jowar Snack)
  3. Kanik Laadoo (Whole Wheat Flour Laadoo)
  4. Besan Laadoo (Chickpea Flour Laadoo)
  5. Shankarpali (Sweet Fried Snack)
  6. Lasun Shev (Garlic Flavoured Sev)
  7. Makkalbeej (Masala Peanuts)
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BURNT GARLIC VEG FRIED RICE

Burnt Garlic Fried Rice is a garlic flavoured Chinese rice dish. Chinese food was introduced in India many years back, but I still wonder whether we get the same in China too!? Well, the flavours here are almost Indianised as well as some of the ingredients too.

Fried rice is a very delicious and famous dish in India, then may it be veg or non veg and is available in almost all restaurants. Another version available is the Burnt Garlic Fried Rice which I have presented here. The garlic gives it an aromatic yet subtle and delicious garlicky flavour.

For some more rice dishes, do take a look at the following recipes too….

  1. Chicken Pulao
  2. Biryani Rice
  3. Paneer Vegetable Pulao
  4. Jeera Rice
  5. Lemon Rice

Prep Time : 25 min

Cooking Time : 20 min

Serves : 4

Cup Used : 200 ml

INGREDIENTS :

  • 2 cups Basmati Rice
  • 3 3/4 cups Water
  • 1 1/2 cups Chopped Spring Onions Whites
  • 2-3 cups Chopped Spring Onions Greens
  • 1 cup Chopped Red Onion
  • 3/4 cup Chopped Cartots
  • 3/4 cups Chopped Green Bell Pepper
  • 1 tsp Cooking Vinegar
  • 5-6 tsp Dark Soya Sauce
  • 2 tsp Red Chilli Sauce
  • 2 tsp Black Pepper Powder
  • Salt To Taste

For The Tempering :

  • 1/4 cup Oil
  • 3 tbs Finely Chopped Garlic

METHOD :

  1. To make Burnt Garlic Veg Fried Rice, first wash the basmati rice twice and soak it in sufficient water for half an hour.
  2. Next, heat the mentioned water and add some salt to it. As the water reaches a rolling boil, drain and add in the rice grains.
  3. Stir slightly, keeping the flame on high. When the water once again starts boiling, reduce the heat and cover with a lid.
  4. Cook on low heat till all the water is soaked up and the rice is cooked. This ensures we get a less fluffy rice which is what we need for fried rice.
  5. Next, heat a wok or a pan and add oil to it. As it heats up, add the garlic and stir for a few seconds on high heat till they are slightly burnt.
  6. Add in the spring onion whites and the red onion and saute on high for a minute or two.
  7. To this, add the chopped carrots and green bell pepper and keep sautéing on high till they are slightly softened.
  8. Reduce the heat and add the mentioned sauces, vinegar, black pepper powder and mix well.
  9. Add the spring onion greens and the cooked rice. Add salt to taste and mix well.
  10. Give it a good toss and adjust taste. Serve this simple and delicious Burnt Garlic Veg Fried Rice for lunch, dinner or even for tiffins with a gravy of choice!

FLOWER BATATA RASSA (NO ONION NO GARLIC CAULIFLOWER POTATO GRAVY VEGETABLE)

Flower Batata Rassa is a cauliflower and potato gravy vegetable. The recipe I have posted here is a no onion no garlic one and is apt for those days when one refrains from having onion and garlic in their food.

The ingredients used in this vegetable are quite simple and still give the gravy a very delicious taste. Tired of having spice laden foods, we crave for something simple and comforting many a times. At one such point, I tried making this vegetable and it turned out a winner.

Initially I used some Godaa Masala in this gravy which too lends it a delicious flavour, but preferred my regular Garam Masala as I am more accustomed to it’s taste and prefer using it in many dishes including biryanis! So it’s a matter of personal choice and you may feel free to use either of these masalas as per preference.

For some more delicious vegetable dishes, do take a look at the following recipes too…

  1. Mugaachi Usal
  2. Bataatyachya Kaachrya
  3. Farasbichi Bhaaji
  4. Sukki Batata Bhaaji
  5. Beetroot Bhaaji

Prep Time : 20 min

Cooking Time : 35 min

Serves : 4

Cup Used : 200 ml

INGREDIENTS :

  • 3 cups Cauliflower florets (500 gm Cauliflower approx)
  • 3/4 cup Cubed Potato (1 Medium Potato)
  • 2/3 cups Fresh Grated Coconut
  • 1/2 tsp Tamarind
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Spicy Red Chilli Powder
  • 3/4 tsp Kashmiri Red Chilli Powder
  • 1 1/2 tsp Garam Masala
  • 2 tsp Jaggery…. To be adjusted as per preference
  • 1/2 tbs Oil For Roasting Coconut
  • Salt To Taste
  • 1/4 cup Corriander Leaves

For The Tempering :

  • 1 tbs Oil
  • 3/4 tsp Mustard Seeds
  • 1/8 tsp Asafoetida
  • 1 sprig Curry Leaves

METHOD :

  1. To make Flower Batata Rassa, first soak the cauliflower in salted water for about 20 min. This helps to bring to the surface any worms present in the cauliflower.
  2. Next, rinse it well and drain out all the water and chop into medium sized florets.
  3. Peel the potato and cube it. Immerse in clean water till further use.
  4. Heat a kadhai and add oil to it. When it heats up, add the coconut and roast for about 5 minutes on low heat.
  5. In the meantime, heat a pan and add oil to it for tempering. Add the mustard seeds and as soon as they splutter, add the asafoetida and curry leaves.
  6. Next, add the turmeric powder and mix. Immediately add the potato cubes and saute.
  7. Add hot water upto the level of the potato cubes and cover and cook for about 5 minutes on medium heat.
  8. Add in the cauliflower and some more hot water, a little below the level of the vegetables.
  9. Cover again and cook on medium heat, stirring occasionally.
  10. In the meantime, grind the roasted coconut alongwith the tamarind into a smooth paste using water as required.
  11. When the vegetables are almost cooked, add the red chilli powders, garam masala, coconut paste, jaggery, salt to taste and mix well.
  12. Bring the mixture to a boil and reduce the heat to low. Cook further for about 5 more minutes.
  13. Switch off the heat and garnish the vegetable with chopped corriander leaves.
  14. Serve this delicious, Flower Batata Rassa with some fluffy hot phulkas or steamed rice and Daali Toay.
  15. Do serve some Shrikhand or Aamras, a delicious pickle, Kairiche Aambat Goad Lonchey and a healthy Gaajaraachi Koshimbir by the side to complete a no onion no garlic, festive meal!

RAJGIRYAACHI POLI (SAVOURY AMARANTH AND WATER CHESTNUT FLATBREAD)

Rajgira, which is called as Amaranth in English is very nutritious and is widely used during fasting in India. Apart from this, even Chestnut Flour, Foxtail Millet, Tapioca balls & flour, buckwheat flour are used during fasting by many communities!

Rajgiryaachi Poli is a type of flatbread made using rajgira flour and potato or sweet potato. I have used some water chestnut flour for its binding properties and sweet potato alongwith the potato as it imparts a natural sweetness to the poli. Infact, just sweet potatoes can be used in this dish and potato can be totally excluded. Again, some people use corriander leaves in fasting dishes while some don’t, so it is totally upon one’s choice whether to use it or not!

For some more fasting dishes and juices do take a look at the following recipes too….

  1. Sabudana Wada
  2. Sabudana Khichdi
  3. Shingaadyache Goad Poale
  4. Doodhi Sabudana Kheer
  5. Shrikhand
  6. Doodhi Halwa
  7. Minty Kokum Coconut Cooler
  8. Kairi Panhe
  9. Varicha Bhaat
  10. Rataalyaachi Aamti

Prep Time : 20 min

Cooking Time : 4 min

Serves : 4 – 5 (10 poli)

Cup Used : 200 ml

INGREDIENTS :

(I) For The Poli :

  • 3 cups Amaranth Flour (Rajgira Pith/Aataa)
  • 1 cup Water Chestnut Flour (Shingaada Pith/Aataa)
  • 3/4 cup Mashed Boiled Sweet Potato (1 medium sweet potato)
  • 3/4 cup Mashed Boiled Potato (1 medium potato)
  • 1 tsp Cumin Seeds
  • 1/2 cup Chopped Corriander Leaves…. Optional
  • 4 Green Chillies…. To be adjusted as per preference
  • 1″ Ginger
  • Salt To Taste
  • Homemade Ghee As Required
  • As Required Water Chestnut Flour For Dusting

For The Coconut Peanuts Chutney :

  • 1/2 cup Fresh Grated Coconut
  • 1 Green Chilli
  • 1 tbs Crushed Roasted Peanuts
  • Salt To Taste

METHOD :

  1. To make this delicious Rajgiryaachi Poli, assemble the amaranth and water chestnut flour, the mashed potato and sweet potato, cumin seeds, corriander leaves and salt to taste in a mixing bowl.
  2. Grind the ginger and green chilies to a paste and add it to the above ingredients.
  3. Knead all together using just a little water, into a medium soft pliable dough.
  4. Divide the dough into 10 equal parts and set aside.
  5. Roll each into a circular disc applying light pressure, using water chestnut flour for dusting.
  6. This Poli can break if rolled with much pressure, hence the other way is to pat them with your fingers into a disc, on a well squeezed, wet cotton cloth.
  7. Heat a griddle and roast the poli on the bottom side till tiny bubbles appear on the top.
  8. Flip the paratha and roast on high flame till brown spots appear on the bottom side.
  9. Apply ghee on the top and flip again. Roast on high heat applying pressure on the edges till the bottom flipped side is roasted.
  10. Transfer the poli to a container and apply some ghee over it.
  11. Repeat these steps till all the dough has been used.
  12. To make the Coconut Peanuts Chutney, grind together the coconut, green chillies and salt to get a slightly coarse paste, using water as required.
  13. Add the crushed peanuts and grind for just 1 or 2 pulses. Transfer to a bowl and set aside.
  14. Serve the Rajgiryaachi Poli with some fresh sweetened curds and coconut peanuts chutney or a corriander chutney as accompaniments!

SHINGAADYACHE GOAD POALEY (SWEET WATER CHESTNUT AND BANANA PANCAKES WITH CARAMELISED BANANAS)

Shingaadyache Goad Poaley is a fasting dish made using Water Chestnut Flour/Shingada Pith. Poaley is the Marathi word for pancakes. In India, during fasting i.e. upwas, only certain specific foods are consumed and this may differ as per the communities. Fruits and fruit juices too are consumed during the upwas and some even consume fruit vegetables like bottle gourd, pumpkin, cucumbers, lady fingers, etc.

In Maharashtra, savoury as well as sweet fasting dishes are generally made using sabudana, vari, rajgira, shingada or it’s flours and some root vegetables. Apart from the traditional dishes, today many new dishes are being invented and many a times these are deep fried.

The dish I have presented here requires quite less ghee, which is another must in the preparation of these dishes. The roasted dry fruits in the pancakes offer the much needed crunch to it and the topping of caramelised bananas ups the overall flavour to another level!

For some more upwas dishes and juices, do take a look at the following recipes too….

  1. Sabudana Wada
  2. Sabudana Khichdi
  3. Aamras
  4. Shrikhand
  5. Doodhi Sabudana Kheer
  6. Doodhi Halwa
  7. Varicha Bhaat
  8. Rataalyaachi Aamti
  9. Minty Coconut Komum Cooler
  10. Kairi Panhe

Here’s the recipe for the delicious Shingaadyache Poale….

Prep Time : 20 min

Cooking Time : 8 min

Serves : 4 (16 pancakes)

Cup Used : 200 ml

INGREDIENTS :

  • 1 1/2 cup Water Chestnut Flour (Shingada Pith/Aataa)
  • 3/4 cup Mashed Banana (1 Large Banana)
  • 1 1/4 cup Sugar…. To be adjusted as per preferred sweetness
  • 1 1/2 cup Milk
  • 1 tsp Cardamom Powder
  • 1 1/2 Almonds
  • 1 1/2 tbs Pistachios
  • Homemade Ghee As Required

For Caramelised Bananas :

  • 1 tsp Homemade Ghee
  • 2 tsp Sugar
  • 2 tsp Water
  • 1 Sliced Large Banana

METHOD :

  1. To make Shingaadyache Goad Poaley, peel and mash the banana well in a mixing bowl.
  2. To this add the water chestnut flour, sugar, cardamom powder and milk. Mix well to get a medium thick batter.
  3. Next, roast the dry fruits in a little ghee and chop them.
  4. For the poaley, heat a pancake pan and drizzle some ghee over each hollow.
  5. Pour a ladleful batter in each, and sprinkle some chopped dry fruits over the pancakes.
  6. Reduce the heat to low and cover and cook till the bottom side is slightly browned.
  7. Drizzle some ghee over each pancake and flip. Keeping the heat low, cook till the flipped side is cooked well.
  8. Whislt the last batch is being made, heat a pan for caramelising and add the ghee and sugar to it, such that it spreads over the pan.
  9. Allow the sugar to melt and gradually caramelise on medium low heat. Do not stir even once.
  10. As soon as the sugar caramelises, add the water and swirl the pan.
  11. Add the banana slices to it and once coated, flip them to coat the other side as well.
  12. Serve the delicious Shingaadyache Goad Poaley topped with some caramelised bananas and chopped roasted dry fruits!

MASOOR CHI PAATAL BHAAJI (LENTILS IN TOMATO ONION GRAVY)

Masoor Chi Paatal Bhaaji is a simple, yet totally delicious vegetable made using red lentils/ whole masoor. This recipe has been passed down to me by my mom and is one of my favourites too. It is quite a versatile vegetable preparation, as it goes very well with chapatis, bhakaris or even with hot steamed rice as a gravy instead of the regular daal!

In this recipe, you will notice that in the ingredients, I have mentioned a Punjabi masala where just four ingredients have been used. I always prepare a small jar of this spice mix, as it is very useful in the preparation of Punjabi dishes as well as biryanis.

To it, I have not added any corriander or cumin seeds, for the very reason that we generally have these powders separately prepared and stored in our pantry. These can be just added to the dish as per requirement and this Punjabi masala being quite aromatic, many a times doesn’t even require the addition of any other spices!

For some more delicious vegetable dishes, do take a look at the following recipes too….

  1. Mugaachi Usal
  2. Safed Vaatanyaachi Usal
  3. Usal Misal
  4. Safed Chawli Chi Usal

Prep Time : 20 min

Cooking Time : 25 min

Serves : 4

Cup Used : 200 ml

INGREDIENTS :

  • 1 1/4 cupMasoor (Red Lentils)
  • 1 1/2 Medium Onions …. Finely Chopped
  • 1/2 Medium Tomato…. Finely Chopped
  • 1 Potato…. Diced
  • 1 tsp Ginger Garlic Paste
  • 3/4 Turmeric Powder
  • 1/2 tsp Bedgi Red Chilli Powder
  • 1/2 tsp Kashmiri Red Chilli Powder
  • 3/4 tsp Punjabi Garam Masala
  • Salt to taste
  • 1/4 cup Fresh Corriander Leaves …. Chopped

For The Tempering :

  • 2 tbs Oil
  • 1/2 tsp Mustard Seeds
  • 1/4 tsp Asafoetida
  • 1 sprig Curry Leaves

METHOD :

  1. To make Masoor Chi Paatal Bhaaji, rinse the whole masoor well in sufficient water and soak overnight in sufficient water.
  2. Next, heat a pan and add oil to it for tempering. When it heats up, add the mustard seeds.
  3. As soon as they splutter, add the asafoetida and the curry leaves.
  4. To this, add the chopped onions and saute till translucent.
  5. Add the ginger garlic paste and saute for a while.
  6. Next, add the turmeric powder and mix. Add in the potato and mix. Add a little water to cover the potatoes and cover and cook.
  7. After about five minutes add the masoor and mix. Cover and cook further till half done.
  8. Add the tomato and all the other spice powders.
  9. When the masoor and potatoes are fully cooked add salt to taste and add water if required to adjust the consistency of the gravy.
  10. Garnish with corriander leaves and serve this delicious and nutritious Masoor Chi Paatal Bhaaji with some Bhaakari and an accompaniment of Sukki Lasni Chatni, onions and green chillies!

Note :

Punjabi Garam Masala….

Cloves, Cardamom, Cinnamon, Black Peppercorns to be measured in equal proportions, slightly roasted on low flame and to be ground to a fine powder when cooled! This masala is easy and quick to prepare and works wonders in biryanis and Punjabi dishes!

PHODNICHA BHAAT (TEMPERED RICE)

Phodnicha bhaat is dish made generally from leftover rice. There are various ways in which leftover rice is used. One such way is to temper it.

In this recipe, very few ingredients are used, and is very simple to cook. The sweetness of the onions and the flavour of malvani masala blend very well and impart a very delicious taste to the leftover rice.

For some more delicious dishes, do take a look at the following recipes too….

  1. Jeera Rice
  2. Lemon Rice
  3. Tavaa Pulao
  4. Moogdaalichi Khichdi

Here’s the recipe for the delicious Phodnicha Bhaat….

Prep Time : 15 min

Cooking Time : 25 min

Serves : 2-3

Cup Used : 200 ml

INGREDIENTS :

  • 3 cups Finely Chopped Onions
  • 4 cups Steamed Rice
  • 3 tsp Malvani Masala
  • Salt To Taste

For The Tempering :

  • 3 tbs Oil
  • 1 tsp Mustard Seeds
  • 1/4 tsp Asafoetida
  • 8 Garlic Cloves…. Roughly Crushed

METHOD :

  1. To make Phodnicha Bhaat, heat a kadhai and add oil to it.
  2. When it heats up, add the mustard seeds. As soon as they splutter, add the asafoetida and the crushed garlic.
  3. Saute for a minute and add the onions. Cover and cook till they turn translucent.
  4. Next, add the turmeric powder and mix well.
  5. When the onions are soft and cooked, add the malvani masala and mix well.
  6. Add the steamed rice and salt to taste. Mix well and cover and cook further for about two minutes.
  7. Switch off the heat and serve this delicious Phodnicha Bhaat with some cooling buttermilk by the side!

Note :

Though generally this dish is made using leftover rice, it is perfectly alright to even use freshly cooked rice for the same!