Tag Archives: Festival food

Simple Chocolate

Chocolates…………………………….
What to say about it? Loved by all and one thing I am ready to die for :P. Couple of days back at 1 a.m while watching a movie I got a super craving for chocolates. I was very sad when I found none in the kitchen :(. It was then that I decided to make these yummies!!

I am sure most of you must have faced this. So prepare this and stock your supply of chocolates.

Yesterday I prepared double the quantity that is mentioned below, gift wrapped them and gave it as Christmas gifts to my friends.

So pack, decorate and keep these as Christmas goodies and for your 1 a.m chocolate craving!! ;)

Ingredients –

Coco Powder (unsweetened) – 1 cup
Milk Powder – 2 cups
Sugar – 3 cups
Butter (unsalted) – 1 cup
Vanilla essence – 1 teaspoon

Procedure -

  • In a pan take the sugar and add water only until the sugar level, so that the sugar is just soaked in the water. Heat it on a medium flame to make a two thread consistency.
  • Add the butter and once it melts turn off the flame.
  • Now add the cocoa powder, milk powder and stir rapidly so that no lumps are formed. Add the vanilla essence and stir again.
  • Grease a plate with some butter and transfer the chocolate mixture on to this plate. Using a spatula spread it evenly.
  • While it is still hot cut into desired shapes using a knife.
  • Once cooled remove and transfer the squares in an air tight jar.

Tips –

You may also make small ball shapes instead of squares. But this must be done while the mixture is hot.
Add roasted almonds, pecans, walnuts or any other dry fruits of your choice for a richer taste.

Chitranna/ Kalsanna/ Lemon Rice

Chitranna

My husband loves this. I got to know this after I learnt some of the Kannada cooking styles. A great rice preparation, southern delight and generally prepared during  lot of festivals. Very easy to prepare and known for the tangy taste due to flavor of the lemon juice. It’s also known for the pleasing yellow color that it has.

In his childhood my husband called it as “yellow rice”.

Ingredients –
Basmati Rice – 1 cup
Water (for cooking the rice)– 1 ½ cups
Peanuts – ¼ cup
Chana Dal – ¼ cup
Dehusked and spilt Urad dal – 1 teaspoon
Oil – 3 tablespoons
Mustard seeds – ½ teaspoon
Turmeric powder (Haldi) – ¾ teaspoon
Dried Red chillies – 3
Curry leaves – 8-10
Lemon juice – 5 tablespoons
Salt – to taste

Procedure –

  • Cook the rice with the water for 2 whistles of a pressure cooker. See to it that each cooked rice grain is separate and not sticky.
  • Soak the chana dal in water for half and hour. Drain and keep aside.
  • In a thick bottomed pan heat oil and add the mustard seeds. Let it splutter and add the turmeric powder, curry leaves and dried red chilies.
  • Add the peanuts and drained chana dal. Fry it on low flame by stirring continuously.
  • Add the urad dal and fry until brown in color.
  • Now add the cooked rice, lemon juice and salt. Toss the rice gently.
  • Heat on low flame for 3- 4 minutes and turn off the gas.
  • Serve hot.

Tips –
You can use normal rice instead of basmati. The only key is that it should not become sticky. Change the water quantity accordingly while cooking.

This is my entry to WYF: Specialty Food

Vatli Dal

Vatli Dal

Vatli Dal or Limbu Dal is mainly prepared during Ganesh festival. After immersion of the idol of Ganesha, it is prepared as a prasad to bid him farewell. It is a very quick snack to make. Go ahead and try this very tasty dish made from chick peas.

Serves – 3

Ingredients –

Chana Dal (chick pea) – 2 cups
Green chilies (chopped) – 4 medium sized
Curry leaves – 6 – 7
Mustard seeds – ½ teaspoon
Turmeric powder – ½ teaspoon
Cumin seeds – ½ teaspoon
Asafoetida – ½ teaspoon
Oil – 3 tablespoons
Sugar – 2 teaspoon
Salt – to taste
Ginger (grated) –  1 ½ teaspoon
Lemon juice – 1 tablespoon.
Coriander springs (finely chopped) – to garnish
Freshly desiccated coconut – to garnish

Procedure –

  • Soak the chana dal in water for 2 hours. After 2 hours grind this dal very finely in the grinder. Add little water to grind it well.
  • In a thick bottomed pan or a kadhai heat oil. Add the mustard seeds and cumin seeds. Let it crackle. Now add the turmeric powder, asafoetida, green chilies, ginger and curry leaves.
  • Now add the grounded dal. Add the salt and sugar and sauté on medium flame till the dal completely dries up and there are no lumps left.
  • Now add the lemon juice and mix well and sauté for another minute.
  • Sprinkle chopped coriander and freshly desiccated coconut and serve hot.

Tips –

You can also grind the green chilies along with the dal.
Lemon is the most important ingredients so do not forget that!!!

Nariyal burfi or Naral Vadi(Coconut fudge)

Naral vadi

Nariyal burfi, naral vadi or khobra pak is a very common yet famous sweet prepared in many households of India. Very easy to prepare it’s quick and simple dish. Another recipe usually prepared during festivals or functions.

Ingredients –

Freshly desiccated coconut – 1 cup tightly filled
Sugar – 1 cup
Green cardamom powder (Elaichi) – 1 teaspoon
Clarified butter (ghee) – 3 tablespoons

Note - This complete recipe is to be prepared on a medium flame only.

Procedure –

  • In a pan heat 2 tablespoons clarified butter and add the coconut and sauté for 3 minutes on medium flame.
  • Now add the sugar and mix well. Stir in between till all the sugar melts.
  • Add the green cardamom powder and mix well.
  • After the sugar melts completely the mixture will thicken.
  • Grease a plate with ½ tablespoon clarified butter and also a small flat based bowl with the remaining clarified butter.
  • Transfer the coconut and sugar mixture to this plate and with the help of the flat based bowl spread the mixture evenly. We use a bowl to spread the mixture since it is too hot and can’t be done using one’s hands.
  • While the mixture is hot, cut it in to square shapes (burfi) of desired size using a knife.
  • Once cooled remove from the plate and transfer the squares to an air tight jar.

Tips –

Always cut the desired shapes in desired sizes when the coconut sugar mixture is hot. It is difficult to cut once the mixture cools and dries up.
You can also add saffron strands (5- 6), chopped almonds along with green cardamom powder for a richer taste.
You can also add ¼ cup mango pulp and thereby reducing the sugar quantity to ¾ cup to make a mango burfi.

Godacha Sheera (Sweet Semolina pudding)

Godacha Sheera

Godacha Sheera (shira) is a very famous sweet dish that originates from Maharashtra. It is a very common prasad, naivedyam (holy food offering) prepared during festivals, functions or a happy occasion. Satyanarayan pooja (religious observance or ritual followed by the hindus) always has Sheera as prasad.

It is made from Rava or semolina. Other common names in various parts of India are Upma, suji ka halva etc. These differ in tastes and variety from the Sheera.

Serves – 3

Ingredients –

Rava (thin semolina) – 1 cup
Ghee (clarified butter) – ¾ cup
Sugar – 1 cup
Milk – 1 cup
Saffron – 4-5 strands
Elaichi (green cardamom) – 1 tspn
Raisins, Cashewnuts – 2 tbspn
Banana (cut into small pieces) – 1 medium

Procedure –

  • In a pan heat the ghee and add semolina. Roast it on a low flame till it turns golden in color. Meanwhile in another pan bring to boil the milk along with saffron.
  • Add cashewnuts, raisins and banana to the semolina mixture and sauté for 3-4 minutes.
  • Add sugar to the semolina mixture and stir briefly for 2 minutes.
  • Add the saffron added milk to the semolina mixture. Add green cardamom and stir for 2 minutes. Cook it at a low flame for another 2 minutes with lid on, so the mixture thickens.
  • Serve hot.

Tips –

Saffron, green cardamom, raisins, cashewnuts are known to add rich flavor and taste to Sheera. But incase not available, can be kept optional.
People who have a sweet tooth but are advised to control their sugar content can add jaggery (¾ cup) instead of sugar. This adds a natural brown color.