kalmi wada (farsan )

Recipe name –kalmi wada (farsan ) #MyRegionalDiwaliRecipe

Ingredients –

1cup thickly  grinded soaked chana dal paste

1/2cup urad dal paste  (without water )
1 tsp coriander seeds , roasted and crushed
1 tsp funnel seeds

8blackpepper corns ,crushed
salt  to taste
oil   for deep frying

Method -

1. Add, coriander seeds, crushed 8blackpepper corns, fennel seeds and salt to both of  dal(lentil ) pastes  and mix well.
2. Divide the mixture into 10 equal portions.
3.  
4. Flatten the dal mixture lightly using wet fingers to make a (4”) diameter vada of (¼”) thickness.
5. Heat oil in a pan or  kadhai, slide the vada in the hot oil and deep fry till light brown colour, over a medium flame.

6.    Cut the vadas into long strips and deep fry again till they are golden brown and crisp.

Note –u can make wadas in advance ,cut and deep fry before serving.

Or u can fry then crispy ,cool and keep in airtight box. Can be serves as chaat with dahi or khatti meethi  chutney

Fresh Nariyal Burfi-

Recipe name-Rosy coconut Burfi (in discs shapes ) discs#MyRegionalDiwaliRecipe

Ingredients- scraped fresh  coconut-2cups

sugar -1cup

malai -1cup

milk -1/2cup

cardamom powder-1/2tsp

khoya -1/2cup

ghee -1tsp

rose syrup -1tsp

silver balls.-as required

Method-Mix sugar, malai and milk well.

 Add scraped coconut and mix.

Transfer the mixture into a pan and cook, stirring continuously with a spatula. Add cardamom powder and khoya .

Continue cooking for about ten minutes or till the mixture becomes a little dry and begins to leave the sides of the pan.

Grease a tray with ghee. Pour the mixture into it and spread evenly.

 Cool and cut with small ring mould dipped in rose syrup.

 Decorate with silver balls.

Kadboli #DiwaliRecipe

Recipe Name-Kadboli #DiwaliRecipe

1 cup Kadboli Flour -
1 cup Water
3/4 tsp Sesame seeds
1/2 tsp Ajwain (Carom Seeds)1tsp turmeric powder
1 tsp red chili powder or to taste

1tsp turmeric powder
1/4 tsp Hing (Asafoetida)
1/2 tsp salt or to taste
1 tsp oil
oil for deep frying

1)   Heat the water into a medium sized pan. Add sesame seeds, ajwain, red chili powder, turmeric powder, hing, salt and 1 tsp oil. Mix well.

2)   2) Once water starts boiling, turn off the heat. Add Kadboli flour and mix. Cover the pan and let the steam infuse in the dough. Keep it covered for 5 to 8 minutes.
3)

3)   Then sprinkle very little warm water and knead the dough.
4)

4)   Divide the dough into 1 inch balls. Roll each one into a short log of (1 cm thickness).

5)    Start from one end and shape it like a coil. stick the second end to the kadboli, so that it won’t open when frying.

6)   Fry kadboli over medium-high flame first.You will notice lots of bubbles when you add the kadboli into hot oil,lower the heat.then graduall, kadboli will start to go downward in the oil.Fry till done .

Kadboli #DiwaliRecipe

Recipe Name-Kadboli #DiwaliRecipe

1 cup Kadboli Flour -
1 cup Water
3/4 tsp Sesame seeds
1/2 tsp Ajwain (Carom Seeds)1tsp turmeric powder
1 tsp red chili powder or to taste

1tsp turmeric powder
1/4 tsp Hing (Asafoetida)
1/2 tsp salt or to taste
1 tsp oil
oil for deep frying

1)   Heat the water into a medium sized pan. Add sesame seeds, ajwain, red chili powder, turmeric powder, hing, salt and 1 tsp oil. Mix well.

2)   2) Once water starts boiling, turn off the heat. Add Kadboli flour and mix. Cover the pan and let the steam infuse in the dough. Keep it covered for 5 to 8 minutes.
3)

3)   Then sprinkle very little warm water and knead the dough.
4)

4)   Divide the dough into 1 inch balls. Roll each one into a short log of (1 cm thickness).

5)    Start from one end and shape it like a coil. stick the second end to the kadboli, so that it won’t open when frying.

6)   Fry kadboli over medium-high flame first.You will notice lots of bubbles when you add the kadboli into hot oil,lower the heat.then gradually

, kadboli will start to go downward in the oil.Fry till done .

Barley and moong dal khichdi ( hakubaku oomugi(barley),

ingredients -1/2 cup barley hakubaku oomugi  , soaked for 30 minutes and drained‪ ‪

1/2 cup yellow moong dal(split yellowgram)
2 tsp olive oil
1/2 tbsp cumin seeds
1/4 tsp asafoetida

1 tsp finely chopped green chillies
salt   and lemon juice to taste to taste

Coriander leaves(chopped) 1 tsp

¼ cup  cooked vegetables of choice(carrot,capsicum,cabbage,corn kernels  )

lemon juice and garnish with Coriander leaves(chopped),green chilli and carrot flower and leaves or any fruit of choice..

Method-Heat the olive oil in a pressure cooker and add the cumin seeds.

When the seeds crackle, add the asafoetida and sauté on a medium flame for 10 seconds.Add the green chilllies and sauté on a medium flame for a few more seconds.

Add the barley, yellow moong dal, salt and 3 cups of water, mix well and pressure cook for 2 whistles.Allow the steam to escape before opening the lid.

Add the vegetables and cook for 2-3 minutes.Add lemon juice and garnish with Coriander leaves(chopped),green chilli and carrot flower and leaves.

Cherry –yoghurt moulds with chia seeds.

Ingredients-4tbsps cherry pureed

1 cup pomegranate juice

4tbsps yogurt

1tbsps sugar or to taste

1tsp soaked chia seeds

2 tsps chia seeds as toppings

Method – Add pomegranate juice and yoghurt, sugar with, soaked chia seeds and cherry puree . Blend until smooth. Transfer mixture into desired shaped silicon moulds. Keep in refrigerator to set for 8-10 hours.unmould and top with chia seeds. Decorate with fresh cherries, beaten yogurt and fruit sauce. Serve immediately.

Pomegranate -Mojito Mocktail

ingredients-4-5 mint leaves
1 tablespoon fresh lime juice
3 tablespoons pomegranate juice

2tsp sugar syrup
ice as required
lemon-lime soda or club soda or lemonade
mint leaves & pomegranate seeds for garnish

Mint powder with seasoning to coat rim

Method -Muddle mint leaves and lime juice in the bottom of a tall glass. Add pomegranate juice,sugar syrup  and ice. Fill remainder of glass with club soda. Garnish with mint leaves and pomegranate seeds.Stir before drinking.

 (For a sweeter drink, use half club soda and half lemonade )

Pomegranate -Mojito Mocktail

ingredients-4-5 mint leaves
1 tablespoon fresh lime juice
3 tablespoons pomegranate juice

2tsp sugar syrup
ice as required
lemon-lime soda or club soda or lemonade
mint leaves & pomegranate seeds for garnish

Mint powder with seasoning to coat rim

Method -Muddle mint leaves and lime juice in the bottom of a tall glass. Add pomegranate juice,sugar syrup  and ice. Fill remainder of glass with club soda. Garnish with mint leaves and pomegranate seeds.Stir before drinking.

 (For a sweeter drink, use half club soda and half lemonade )If you like you an add black salt and roasted cumin powder .

Banana, pomegranate & Chia Seeds Smoothie

Recipe name--Banana, pomegranate & Chia Seeds Smoothie

Ingredients-2 bananas, peeled & sliced

2tbsps strawberry crush

1 cup pomegranate juice

4tbsps yogurt

1tsp soaked chia seeds

2 tsps chia seeds and  pomegranate seeds (the jewels)a  as toppings

Method –

Add pomegranate juice and yoghurt with the bananas, soaked chia seeds and strawberryy crush . Blend until smooth. Transfer to 2 glasses and top with chia seeds and pomegranate arils. Serve immediately or cool .