Almond Butter Stuffed Baked Karanji

Hello Dearies!! Diwali came and left with us wanting the festivity more. In my effort to learn a new faral/Snack item every year, this year it was a healthy nut butter stuffed baked karanji.

You will need;(Makes about 10-12 karanji's)

2 Store bought Pastry sheets.

Stuffing

2 Tbspns Almond Butter

1 Cup Dry coconut

1/4th cup roasted sooji/Semolina

Elaichi as per taste

Almond powder/meal 2 tbspn

Sugar as per taste

 Little milk to seal the edges.

To make the stuffing

Roast the dry coconut  and sooji separately  on a  low flame for 3-5 mins each, remove it in  a bowl. Add the almond butter, Elaichi powder, almond meal and sugar and mix well. make small portions of this mix with a spoon for equal measure of stuffing

Preheat oven to 350°F. 

Thaw and roll the pastry sheet into a dough. Make small balls out of this dough and make small poori. Stuff it with the above stuffing and apply little milk to seal the edges. Use fork to make design and press firmly. Remove the excess dough and use again. Similarly make the remaining karanjis. These can be made without the mold too. 

Place the karanjis on a parchment paper on a baking tray and bake at 350°C for twenty to twenty five minutes. Cool, store in an airtight container. These don't keep fresh for long, so eat it in 3-4 days.

Kaju ladu-- Cashew Fudge balls

Hello sweeties!!! The new year has been kind in making my life fall in some kind of routine. I was finally able to shed my laziness and get back to blogging one recipe at a time.

The last year has been a roller coaster ride on the home front and made me count my blessings in whichever way I was blessed. It has made me more accepting of the pain and sadness that life constantly throws at us and at times in our face. Having been at a crossroad more often than I really wished, I have learnt to let go, and go with the flow.

To overcome the sourness, I have also been making sweets and desserts more often now. Having kids in the preteen ages also helps in finishing all food around. So its working out to be pretty good. I also discovered the strength these kids have without them realizing that motivates us to keep going and staying positive. 

You will need; 

1 cup whole cashews

1/4 cup water

1/2 cup sugar
1/2 tsp cardamom (optional)

1 tbspn rose syrup

Grind the cashews to a fine powder. Do not add water or milk. Cashews if refrigerated(at least for a day) grinds well to form powder.

In the frying pan bring the water to a rolling boil. Reduce the heat to medium add the cardamom, rose syrup and sugar. Mix well with a wooden spatula. When sugar dissolves add the cashew powder and mix well to avoid lumps. 

Keep stirring the mixture till it starts leaving the sides of the pan and begins to thicken. At this stage switch off the flame, remove the content in a greased plate and let it cool for 4-5 mins.

When this mixture turn warm enough to be handled, with grease your hand and knead it well till it forms a smooth shinny ball. Roll out into small balls and store in a airtight container after they cool down.

Whole Wheat Ladoos/ Kanik Ladoo

Hello Sweeties!!!!! Hope you all had  a fabulous Diwali and new year festivities at your end. I made the regular Diwali faral, but as many years as I am making Diwali goodies I try and make one new item, this year was no doubt the Whole Wheat ladoos. They are super easy to make and very healthy if you have growing boys or babies.

You will need;
makes 16-18 medium size ladoos.
 2 Cups Whole Wheat Flour
1 Cup plus 2 Tbspn ghee/clarified butter
1.5 cups Sugar-Confectioner or ground sugar
1 tbspn Milk Masala/ Cashews/walnuts/pistas,saffron, nutmeg powder
**1 Tbspn dry Dates powder-- Sourced from India--Optional
approx 3/4th cup raisins
2 Tspn Cardamom Crushed or Elaichi powder

In a wok, heat the ghee, add the wheat flour and roast  on medium heat. Stir continuously taking care than the flour does not stick to the pan and burn. Stir for about 25-30 mins, till the mixture looks frothy and becomes really loose.
 
When the flour changes color add the raisins and the milk masala powder. Switch off the flame and let cool. When the mix is warm enough to dip your finger and bear the heat, add the elaichi powder. Roll the ladoos when they are cold enough to hold shape. These keep well for 10-15 days, although they do not last that long.

 Diwali spread at my end looked like this, whats cooking at your end????

Happy Diwali and let the festivities begin!!!!

Balushahi-Badushai-Glazed Donut Biscuits

Diwali is the time, at least in my home, when we go extra miles to make and share goodies, if we can meet in person during the festival, it is great, but if work and life keeps us away, we can use postal services and share the good times.

Another time when I make the treats is around Christmas time. We all love to receive gifts, the joy is unmeasurable and however many years we add to our birth date, we are all kids at heart and we all love to get gifts. It's a thought that someone somewhere is thinking and caring about me to send me the gift is all it is. It gives out a different kind of warmth within you, when you open  a gift..I had made a few snacks this Diwali and except for the milk based sweets like Kala Kand, and Malai Peda, I had also arranged the rest of faral/snacks in small packages and then in a bigger box to be shipped to my family and friends in the US.

It has been my effort to try at least one new item every Diwali, and keeping with my self imposed tradition, this year I tried not one but three new dishes, namely, Kala Kand, Malai Peda and Badusha or Balushahi. I have seen very talented girls make decorative Balushahi's and Indian mithai's, but I have no patience for the decorative aspects of the dish...as long as it tastes good, I am good.. But someday I would also like to build up the kind of patience of making my dish look good and taste good, I am working towards it...

**Recipe Source; I had downloaded this recipe a while ago, but forgot the save the source, am kicking myself for that, Please if this is your recipe, I want to credit this amazing recipe to its owner.

Balushahi/Badusha

(makes about 15 pieces)

For the fritters:
1 1/2 cups all-purpose flour
4 tbsp zero-trans fat shortening like Crisco
2 tbsp canola oil
1/4 tsp salt
1/4 tsp powdered cardamom
1/4 tsp baking soda
Some milk for mixing the dough
Oil for deep frying

For the sugar syrup:
2 cups sugar
1 cup water
1 tsp powdered cardamom


To make the fritter dough, mix together the flour, salt, baking soda and cardamom powder in a bowl. Now add the oil and the shortening. Using your fingers, break the shortening into the flour until you have a fairly grainy mix.

Add a little milk at a time, mixing with a fork, until you have a dough that comes together and holds together but is not sticky. Place the dough in the bowl, cover and set aside.


To make the syrup, mix the sugar and water in a saucepan along with the cardamom and bring to a boil. Let it continue to boil until it easily coats the back of a spoon. To test if it's ready, pour a drop on a greased plate and pick it between your thumb and forefinger. Slowly separate them. If the syrup forms a single thread that holds together for a few seconds, it is ready. If it doesn't form a thread, it needs to boil some more.

To shape the badushas, divide the dough into fifteen pieces. Now roll each piece between your palms to get a smooth ball.

Place the ball on one palm and flatten it into a disc with the fingers of the other hand, around 1 1/2 inches in diameter. With your thumb, make a depression in the center of the disc. Set aside and shape the remaining badushas.

Heat about 1 1/2 inches of oil in a cast-iron or steel pan, preferably with a rounded bottom. When the temperature reaches around 350 degrees, immerse one or more badushas, taking care not to crowd them. I have a cast-iron skillet about six inches in diameter that I use for deep-frying and I fry around 4 at a time. The oil should not be too hot or the outside will cook faster than the inside, and you don't want that. It should take at least a couple of minutes for each side of the badusha to turn golden-brown.

Remove the fried badushas from the oil with a slotted spoon, let the excess oil drip off, and drop into the sugar syrup. Make sure both the badushas and the syrup are hot or they won't absorb the syrup. Let them stay immersed for at least four minutes. Flip over if required to ensure that the syrup distributes evenly.

Remove the badushas to a rack placed on top of a plate and allow them to cool until the sugar syrup hardens up.

My son called it Glazed Donut Biscuits and was munching on it the entire day..I had to make 2 batches of it the same day, these were so good!!

Date Rolls-Khajur Roll--Guest Recipe by Kalgi

Today's post is by a dear friend Kalgi, who is a Doctor by education, yet a chef at heart. I was introduced to Dr. Kalgi through a  friend of mine. When I first met her, I had no clue of how talented she was.. She is a very charming young lady who is a very talented henna artist  and  a rangoli artist along with being a equally talented Doctor. Perfect trait of an all rounder.  Her designs are simple and astonishing all in the same line.

This recipe was requested by yours truly and she was more than happy to share it with all of us. When I asked her for the recipe, I greedily asked her if she could also include a picture of the final look. She obliged my request not only by giving me the final look but a proctorial and step wise recipe for the blog. Thanks a lot Dr, Kalgi for the step by step pictorial and the amazingly easy rolls recipe. Indulge-ashscorner will be ever Thankful for your kindness.


You will need;
2 cups--grate seedless raw khajur/pitted dates
1 cup almonds-powdered
1 cup cashew- powdered
2 tbspm ghee/clarified butter
Dry Coconut Powder..to roll the dates mixtures

Keep a pan on medium heat and heat the 2 table spoons ghee and add crushed khajur. mash it for 5 mins.
Then add almonds + cashew and mix well. Make roles and roll it in dry coconut powder, Cut it into small round pieces and store in an airtight container.

Hope you all will make this this holiday season and share with your loved ones. 

Have a Date today!!!

Love Ash

Malai Peda

The festivities of Diwali have gone now and i am left with some yumm yumm snacks and mithai. There is a huge Desi junta/population in Central NJ and if you plan on buying mithai from the Indian sweet shops, be ready to stand in the line for more than an hour at times, Phew. I mean why will I waste that precious time when I can simply Google the recipe and make double the amount in half the price. I chose the second option and went the DIY way!! Being  a blogger also helps in the motivating department and DIY is the way to go. Another benefit is that I will use the best and freshest ingredients, make smaller portions as to not feel guilty of eating a sweet mava and sugar loaded goodie and be proud in parties as "I Made it with my own hands" slogans. if you look at it this way, you will find that making your own sweets at home is a breeze. Believee me this is very very simple..all you will need is only 2 main things, rest will depend on your creativityy and level of expertize.

I had already made Kalakand once this Diwali, so I had the Ricotta cheese and Condensed milk on hand, I put the my lazy bones to work..

You will need;

1 can condensed milk-14 oz** I used the milkmaid brand

1 can Ricotta cheese-15 oz

a Microwave safe deep glass bowl

1Tsp elaichi or cardamom-Optional

1tbspn Pista Powder-Optional

Saffron and cashew nut powder-Optional

1 tspn rose water-Optional but highly recommended

In a  safe Microvabeable deep glass bowl, combine the ricotta cheese and the condensed milk and stir till it is well incorporated. then;

microwave it on high for 5 minutes. Remove and stir.

Then again microwave it for 3 minutes, remove and stir.

Microvave it for 2 minutes covered.. remove and stir

Keep doing this, i .e microwaving the mixture in batches of 2 minutes; till you get a reasonable crumbling mixture.. I had to do this for about 18 minutes in total..

When you have a crumbly mixture, add the pista powder, elaichi (and saffron if desired), mix well and keep aside..When it reaches room temperature, keep it in the refrigerator for 2-3 hours. Then roll out the pedas. Note these pedas are not hard like other pedas and are very soft and can easily loose its shape.. hence make them in bite size pieces, I used mini cup cake liners to serve each peda. I felt extra special and very festive serving it like this.

Sending this entry to Srav's Festive Food event

Love Ash.

Kala-Kand Burfi-Cheesecake bites.

Are you like me, who pick up the sweet first then the spicy and then end it with a sweet, then you gotta love this.. I was searching for  a fool proof Kala-Kand or cheesecake bites recipe and then landed on the Show me the Curry by Hetal and Anuja's youtube video...I followed the recipe blindly to the T, yet the kalakand I had was way too liquidy, so had to go for another 4 minutes in batches of 2 minutes each...but the end was sweeter than I thought it would be...and the whole thing took less than 20-25 minutes...plus the setting time...do make it and enjoyy this mithai today..

Yumm Yumm Yumm!!!

Sending it to Srav's Festive Food event.

Love Ash.

Kaju Katli

I love Love Kaju Katli. I do not know anyone who does not love kaju Katli. they are small diamonds of pure happiness and bliss....When I landed in US some years back, I found out a sweet Shop" Sukhadia" and boy was I happy.. MY sweet-tooth danced and god had mercy on me, when I had my first box of Kaju katli, here in US, just landed after marriage....Mr. Ash got these for me every now and then..more now and less of than and it did help in making me less home sick initially...(and the fat stuck to my waist like a magnet)...But that still does not stop me from stealing a piece or two from the box....

Its  a permanent fixture on my list of stuff to get from India in every trip...BUT with the costs and inflation going up, I have started feeling slightly embarrassed to ask for these from my folks, so I take help from my best friend "Google", which took me to this recipe. I do not know where I got this from as I did search intensively for a fast and easy peasy rec..and this is literally a 20 minute dish.. I even had to make the cashew powder and it did make a decent size batch.. I made this today as its Ganesh Chaturthi; ideally we make modaks; which happen to be Ganpati Bappa's Favourite sweet, but a work day morning is not an appropriate time for me to make the modaks.. so pushed the plan to the weekend. I made these today morning and then offered it as Prasad after my pooja. I prayed that God be kind on mankind and forgive our sins and not punish mother earth for our deeds. The earthquake in Japan and then Hurricane Irene have washed our souls and have left a huge impact of disaster and losses evrywhere.

Coming back to Kaju Katli and sweetness in life, Now run and make these today itself. Afterall Ganpati Bappa would also want some variety apart from his usual Modak!!!

Kaju katli’

Here's what you need

8"/10" frying pan

1 plate greased with ghee

1 flat plate or any flat surface greased.
1 wooden spatula
A sharp knife / pizza cutter
1 cup whole cashews


Grind it to fine powder. Do not add water or milk. Cashews if refrigerated(at least for a day) grinds well to form powder.

1/4 cup water

1/2 cup sugar

1/2 tsp cardamom (optional)

few strands of saffron(optional)(I didn't use this)

The Cooking Process

In the frying pan bring the water to a rolling boil. Reduce the heat to medium add the cardamom, saffron, sugar. Mix well with a wooden spatula.

When sugar dissolves add the cashew powder and mix well to avoid lumps. Keep stirring the mixture till it starts leaving the sides of the pan and begins to thicken. At this stage switch off the flame, remove the content in a greased plate and let it cool for 4-5 mins.

When this mixture turn warm enough to be handled, with grease your hand and knead it well till it forms a smooth shinny ball. Roll this ball with a rolling pin on a flat surface. Shape the edges of this rolled circle to form a square so that you don't have any shapeless pieces .

With a pizza cutter/knife form the diamonds. Let them lay there for 5 mins. Separate these diamonds a store them in an airtight container-I prefer a nice big size one and avoid stacking them one above another. Anyways, they are all gone in couple of hours.

You may use silver leaf to decorate being cutting them in diamond shapes.

Use of cardamom and saffron is purely optional. You could also add few drops of rose water or rose essence.

Note from Ash;
Few lessons I learnt was that..it will not flop even if u cook a little longer...just add one tsp ghee and roll out and make the katli's...the right time to stop cooking was when the mixture staretd collecting on the wooden spoon and making the cashew powder real fine helps a lot..



I am sending this entry to Any One Can Cook : New Weekly Event cooking with less ingredients.

Gapati Bappa Morya!!!!

Love Ash.

Shankarpalle

It's been a while that I had made this.. essentially an afternoon or 4PM snack.. My mom made this early mornings before we woke up as her idea was to make a few snacks for us to eat, when we had school breaks and we were at home...We were constantly hungry..don't know, if it was the heat of Bombay or the fact that we were always playing outdoors that had us in that state..but anytime we had any of the snack.. it was restassured that there would be none left for anyone after us..."U Snooze u loose was the logic" that we applied...Yeah, I was that smart even when I was young....or just plain greedy...well Smart is what I wil stick to...This snack is so good when it is warm....that if my mom ever tried making it when we were at home and awake....there would none be left for future snacking....so all or most of the snack making was late at night or early in the morning...Smartness runs in the family...I must say....

This is made on Diwali as  a part of the Faral/Snack.. but My mom almost always made it...It was like good 'OL choc chip cookie kind of go to for us....

You will need..

One small cup maybe 4 ounces.. Clarified butter_GHEE

Same Size Small cup Warm Milk

Same Size Small cup Sugar

All Purpose flour-- as needed to form a soft dough

Oil for frying

Mix the melted Ghee and warm milk and sugar and stir till sugar melts...then start adding the flours little by little..keep kneading the dough till the mixture takes all the flour and then knead it into a soft dough...the dough should not be sticky and should spring back when you poke it....Keep it covered for about 2 hrs....

Make small balls of the dough and roll out like you would to make cookies...then make thin strips with the pizza cuter in opposite directions to make small diamonds..one way is to start making strips in east west direction.. then stop and rotate the plate  on which you roll the dough clockwise...and then again make strips.. to form diamonds..

 Fry these diamonds in hot oil..drain and store in air tight container...They will stay good for more than 2-3 weeks.. if they do make it till those weeks........

This is the sweeter version, but you can make it salty or by adding cumin or carom seeds..reduce the sugar and add one or two tbspns of the seeds...

I will try to make this salted version some time after August.. as I may be absent from the blogging scene till that time...I am not quitting blogging as some of you might think...just that You might have notice I am awfully slow now on posting.. I need this time off to prepare for and research ....I am cooking the usual stuff ; but nothing great that needs to be blogged...Keep me in your prayers and wish me luck ..

Love Ash.

Dry Fruit Baked Karanji

I have been following Sanjeev Kapoor the master chef of India.. and his recs are very trusting. Hardly ever they Flop and see the GB...so I trust his word and do try his rec.s with some alteration to suit what I have on hand. Similarly I came across Date and Anjeer(Figs) Baked karanji, so I tried my hand at these, next try with be with some Gulkand.

You will need;

for outer layer 

1 cup--Refined flour (maida)

2 tbspn-- Semolina (rawa/suji)

2 tbspn-- Ghee-Smoking hot

1/4th cup--Milk 

Either the above or store bought Pastry sheets..(I used the pastry sheets)

Stuffing
3/4 cup--Dates, chopped , seedless ,
3/4 cupf--Dried figs, chopped ,
15 - 20--Cashewnuts, crushed ,
15 - 20--Pistachios,
1 tspn-- crushed Green cardamom powder
1 tspn--Dry coconut Half cup, roasted ,
2 tblspn--Milk
Sugar as per need

--Take refined flour in a bowl. Add semolina, ghee and milk and knead into a semi soft dough. Divide into equal portions and shape them into pedas. Keep them covered with a damp cloth. Preheat oven to 350°F. To make the stuffing take dates and figs in a bowl. Add crushed cashewnuts, pistachios, green cardamom powder, roasted coconut and mix. Mash lightly with fingers and add a little milk. Roll out a dough peda. Place it in the karanji mould. Put a small portion of the prepared filling in the hollow. Apply a little water on edges, close the mould and press firmly. Remove the excess dough and use again. Similarly make the remaining karanjis. These can be made without the mould too. Place the karanjis on a greased baking tray and bake at 350°C for twenty to twenty five minutes. Cool, store in an airtight container.

 Please note that I had copied this rec from Sanjeev Kapoor' Website and this is his rec.. I am sharing it as I liked it as it is really easy and FAST .. and it can be done with no sugar if you like.

I am sending this rec to Anu's healthy Kitchen Diwali event.

Love Ash.

Diwali 2010

A very warm and happy diwali to all my friends who have been very kind with their words and take time out of their busy lives to read and most importantly to comment on my posts. I am sharing with you all some of the things I did this Diwali. The mehndi took me to  a very different phase of my life when I was  a little girl and having someone draw lovely henna on my tiny palms was the dream come true!!!!!

 Hoping all your dreams and wises come true in this festive season. Happy holidays!!!!!

Love Ash.

Shevai Kheer

This is a Big Week as Diwali is rite around the corner, so gearing up for Diwali.. preparations are on the way for the big festival at my home... My Hubby put up the lights and the lantern yesterday.. and I started with the usual Snacks.. no celebration is complete without food.. Diwali is festival of lights.. and some special snacks.. like Shev, Chakli, ladoo, Mithai, Chivda and the list is endless.....

I will start the special week by something sweet....Shevai Kheer or Sevai Kheer.You will need

One cup Shevai. Roasted in ghee

2 cups Milk-2%

2 cups Evaporated Milk

2 Tbspn Condensed Milk

3/4th cup Sugar

Cashews Roasted in ghee-1 Tbspn-Optional

Saffron Strands and One tspns Elaichi Powder

Roast the shevai and nuts in Ghee till light brown...and keep aside...Take the milk and evaporated milk in a pot and boil it with sugar and condensed milk.. when it come to  a small boil add the nuts and the roasted shevai to it and let cook for abt 10 mins ion medium heat. keep stirring as it will not stick to the bottom of the pan..when it all looks cooked and reduced. turn off the heat, Add the saffron and the elaichi powder.... Enjoii with hot pooris or phulkas... or enjoii Chilled on its own.....either ways.. it takes you in  a happy place.......

Wishing everyone a Happy Diwali and  a Very Prosperous New Year!!!

Love Ash.

PS. : These Lights are also home made from the Magic Model Clay!!!!!!!!!

Nankhatayi

Nankhatayi means 6 ingredient fix.. I had read some time back that Nankhatyi was  a Persian Delicacy and not an Indian origin...when Perisans settled in Surat, Gujarat of India, they made these biscuits local and a part of Indian food ever since.

Indian homes seldom have ovens at home.. I still remember there was this bakery called Persian Bakery where my mom lives.. it is still there and has catered the same items to it's loyal customer over more than 40 yrs now....they would bake the cookies and cakes at nominal charges.. I was always in awe of other moms ( and even a little jealous of their kids) who would make and prep the cookies at home and carry it to this bakery and get home boxes of goodies..those were such times.. now everything has changed,, globalization and modern means have reached even remote places and Indian food has gone changes and even adopted grilling and baking as means for cooking food...

Coming back to my version of Nankhatyi...i.e 6 item fix biscuits is

Shortening-1/2 cup

Sugar- 2/3rd cup

Whole Wheat Flour- 2/3rd cup

Elaichi or Cardamom Powder--1 Tspn

Milk-2 Tbspn

Sooji-1/2 cup

Eno or Baking powder- 1 Tspn

Nuts/ Saffron strands--Optional

Preheat oven to 375 Degrees.. then cream shortening and sugar till it is light and fluffy.. add milk and cream with Hand again..( I like the effect the shortening leaves after I wash my hands).....Add ENO or bkg powder to the flour and sooji mix.. then add the flour to the creamed mix.. add elaichi and knead into soft dough... You can add saffron strands or nuts or both and roll about 18-20 small balls...of about one tsbspn dough each.. Line the baking tray with parchment paper and bake for 12-14 mins till they turn slightly brown.

cool and store in a airtight container and enjoy anytime...

Till I bake again,

Love Ash.

Rava Ladoo

Anr Sweet for your palate

You will need
4 Cups Fine Rava/Sooji/Semolina
4 cups Sugar Syrup--One thread syrup
1 Cup Fresh shredded Coconut
1 Cup Ghee
Kesar and elaichi powder

IN a wok, heat the ghee and add the Sooji/Rava.. roast well till the sooji turn pinkish in colour... then add in teh fresh coconut.. and roast for 5 more mins.. Simultaneously make the sugar syrup( Mix sugar and water in equal proportions and reduce over medium heat till one thread syrup is formed ), once the syrup is ready mix with sooji mixture, kesar and elaichi powder and let cool for abt 2 hrs.. once cooled roll into ladoos....and njoiiiiiiiiiiii

Besan Ladoo

Some thing sweet for the tongue... MY Son loves Besan ladoo.... he can smell the Roasted besan from any corner of my house...........

You will need
4 Cups Besan
2 Cups Ghee
2.5 Cups Conf Sugar
Raisins and Elaichi Powder

In a pan heat some Ghee.. then ad dthe Besan.. Roast well till the color changes to light brown...your nose will tell you when the besan is roasted well... Remove from heat. once cooled add in the sugar, elaichi powder and sugar.. and roll into medium size ladoo's....I could make about 28-30 from these proportions.

Shev

I love  love and love Shev.. Make it spicy by adding Red chilli powder or garlic or just about anything... and njoii it with chivda....

I am making Plain this time of the year as Festivals time, I refrain from using a lott of garlic in my food.

You will need
4 cups Besan or Gram flour
2 tbspn Rice Flour
4 tspns Red chili Powder
4 tspns Ajwain
salt and sugar to taste
Water to mix the batter into a thick paste
Oil for frying

In a bowl mix the flour with the red chili powder, ajwain, salt and little water.. make a thick paste..
 the batter should be thicker than what we make for bhajji or bonda...and when you mix it with  a spoon it should require some muscle......Heat the oil required for frying in a wok or kadhai..Take a smuch oil as the shev wil immerse completely, around 2-3 inche soil should be good. When the oil is sufficiently hot, take 3 tbspn oil from that and add it to the batter... this will result in the crisper and lighter shev...use the Chakli machine with the shev disk....and directly pour the shev into the hot oil.... fry till reddish colour, on both sides and drain on a paper towel.

Shev is a idela snack as it cna be mixed into some chivda, or enjoyed as is.. add garlic to the batter, or even dry potato flakes, and njoiiiiiiiiii.

Love Ash.

Pohe or Thin Rice flakes Chivda

Second on my fav list is Thin Rice Flakes Chivda

You will need,

3 lbs Thin Rice Flakes
1 cup Peanuts Roasted
1/2 cup Cashews
1cup Raisins
1 Cup Daliya
1/2 Almonds roasted
Green Chilies-- 10-15
Curry leaves about a handful
Salt Sugar, Corriander and Jeera powder
2 tbspns Chivda Masala- Optional but highly recommended

Regular tadka stuff,--Mustard seeds, Jeera, Hing Turmeric


IN  a wok, dry roast the rice flakes till they get roasted .. meaning if you crush a few flakes, they should form powder... this is a good sign that they are roasted well..
Now remove these roasted flakes in a tray.. let it cool...
in the same wok, heat the oil, add the mustard seeds, jeera, choppedgreen chillies, curry leaves, peanuts, daliya, almonds and cashews.. fry for two mins then add raisins, salt and sugar... again fry for one minute.. lastly add the Roasted thin flakes, chivda masala and stir well.... lastly add the coriander and Cumin powder, Stir well.....
Njoiii this Chivda with onions and tomatoes...or as is.

Bhajani Chakli

NO Diwali Celebration is complete with FARAL. Faral means Snacks.. in short no one eats lunch or diner during diwali.. as we munch on these snacks all day long.....I will start this label with Chakli.. a all time FAV in my home.....

Store brought bahjani Flour- 1 Lb--( You Get it in any Indian Store now..I am in NJ. I have seen Suma Foods Brand in Patel Cash And Carry)
2 cup water boiling
2 tsp Red chili powder
1 tbspn- Sesame seeds
1 Tbspn Butter
1 Tbspn Ajwain
1 tsp Jeera
Salt and sugar to taste
Oil for frying

In a pan, keep the water for boiling, when it comes to a rapid boil, add the chili powder, sesame seeds, jeera, Ajwain, Butter, salt and sugar.. mix well, then add the flour, stir well, cover with a lid and keep aside for 15 mins,

Once cool, knead the flour mix into a soft dough.. and us ethe Chakli making machine to form nice circle of abt 2 inches...

Heat oil in awok, and fry these circles on medium heat. Note that the Oil should be hot not smoking...

Njoii these chakli's...I am sending these to Khushis's Diwali event.

Have a safe and sound Diwali.

Love Ash.

** Event Round-up is announced