Diwali the festival of lights sees a burst of activity in Indian households. The household is thoroughly cleaned and a variety of sweets and savouries are made to welcome Goddess Lakshmi. On the platter are Urad dal Ladoos, coconut burfi, Potato Rava Ladoo, Chirote, Potato and Besan Sev, Maida Chakli, Crispy Kodbale, Chevda and Tikha Gathiya. Recipe links to all the items are given below.
This post is very special to me as it is the 1000th post in my website in a span of 38 months. Thanking everyone for the encouragement and support shown.
These melt in the mouth Chaklis can be prepared in no time. No grinding, roasting or any laborious task involved as while making the other Chaklis. You may even add a mashed potato if you wish to, but I skipped it this time as I have already made a potato and Besan sev.
250 gms Maida /All purpose flour
1 heaped tsp Jeera/Cumin seeds
1 heaped tsp Til/Sesame
1/2 tsp Ajwain/Carom seeds
1 tsp pepper powder
1 heaped tsp butter
Tie the Maida in a muslin or any thin cloth and steam it for fifteen minutes. Remove and allow to cool thoroughly. Break the lump formed because of steaming and sieve it. Add the pepper powder, Jeera, Ajwain, Sesame and butter . Crumble it well. Add a little water at a time and make a semi soft dough. The dough should neither be too soft nor too hard. If the dough is too soft the Chakli absorbs a lot of oil. If it’s hard then the Chakli breaks while pressing. Put the dough into the Chakli press and press the Chaklis on a butter paper or plastic sheet. Heat oil in a pan. Gently slide in the Chaklis around two at a time and fry on a medium flame till it turns golden yellow and crisp. At this time the frothing of the oil stops. Remove it from the oil and drain on a kitchen towel. Allow to cool thoroughly before storing it in an airtight container.
Kodbale is a rice crispy made by most of the communities in Southern India. The addition of spices varies, depending on the region. Posting a recipe which is traditionally made in Mangalore by the Konkani community. No spices other than cumin seeds are added to this crispy. It is the sweetness of butter and milk that makes it absolutely amazing!
250 gms of rice flour
A large lemon sized ball of butter
1 tsp Jeera/Cumin seeds
Milk as required to bind a soft dough
Oil to fry the Kodbale
Take the rice flour in a bowl. Add the salt and Jeera. Melt the butter and add it to the rice flour. Crumble the mixture. Add milk a little at a time to make a smooth and soft dough. Keep aside for ten minutes. Pinch small pellets of the dough and roll into the shape of a wick on the back side of a plate. Bring the edges together as shown in the picture. Heat oil in a pan. Drop in the Kodbales and fry to a golden orange on a medium flame. Remove from the oil and drain on a kitchen towel. Store in an airtight container when it has cooled down completely.
This is another type of Sev which is very popular with young and old alike. I have posted the recipe of the traditional way of making Sev too in this website which I normally prepare during Diwali. This year decided to make this one.
3 potatoes pressure cooked
250 gms Besan/Chickpea flour
1/2 tsp Chilly powder
1/4 tsp Haldi/Turmeric powder
1/2 tsp pepper powder
1 tsp green chilly paste
Rajma/Kidney bean sized piece of Hing/Asafoetida powdered
1/4 tsp Soda bi carb
12 tsps oil
Oil for frying
Peel the potatoes and grate them. Drop in the Besan, chilly powder, Haldi, Hing, salt, pepper powder, green chilly paste, baking soda and oil. Mix thoroughly and prepare a soft dough. The oil itself is enough to bind the mixture together. Heat the oil in a pan. Once it is sufficiently hot, reduce flame. Grease the Sev press with oil. Take some dough and make it into a cylindrical roll. Put it in the Sev press. Secure the lid and press the dough into the hot oil. Fry till the Sev turns golden orange and crisp. Remove and drain on a kitchen towel. After it has cooled store in an air tight container.
Potato fritters are an all time favourite whether they are deep or shallow fried. Though either Besan/Chickpea flour, Rice flour or Semolina is used to coat them, the marination used varies, depending upon individual choice. Today I have used the Tandoori Masala of Single Spoon spices in the marinade. Potatoes that I used are the Organic ones by Kedia Organics and the Semolina /Rava is by Satyam Foods. The fritters taste divine!
2 large potatoes
1 heaped tsp Chilly powder
A large pinch of Haldi/Turmeric powder
1/2 tsp Tandoori Masala
1/4 tsp Amchur powder/Dried Mango powder
Oil for frying
Deskin and slice the potatoes thinly. Wash them under running water and then drain them. Sprinkle the chilly, turmeric, Amchur, Tandoori masalas and salt. Mix well. You can replace Amchur powder with juice of half a lime if it is unavailable. Mix well and refrigerate for half an hour. Coat the slices with Rava. Heat oil in a pan. Gently slide in the potato slices five to six at a time and deep fry on a gentle flame till crisp and golden. Drain on a paper towel and serve hot with Tomato Ketchup.
After making the Stuffed Snake gourd and the Sweet potato fritters, the filling of the Stuffed Snake gourd and the batter of the Sweet potato fritters was left over. I was just thinking what to do with the little of each which was left, when a thought struck me. Why not combine both and make it into a tikki or cutlet? Well… It was neither a tikki nor a cutlet so called it Tikklet. 😁
The ingredients are the left overs of both the recipes, links to which are given below.
I tried my hand at making these Sweet potato fritters by adding some Semolina to the usual batter. Turned out really crisp and delicious!
1 medium sized Sweet potato
100 gms Rice flour
100 gms Besan/Chickpea flour
100 gms Rava/Semolina
1 tbsp Chilly powder
1/3 tsp Haldi/Turmeric powder
1 tsp Hing/asafoetida
1/4 tsp Ajwain / Carom seeds
1/4 tsp Jeera /Cumin seeds
Oil to fry the fritters.
Deskin the sweet potato, wash and slice into desired shape. Place them in a bowl of water to prevent them from changing colour. Tip Besan Rice flour and Rava in a bowl. Add the Chilly powder, Turmeric, Asafoetida, Ajwain, Cumin seeds salt and enough water to make a batter which is neither too thick nor thin. Remove the sweet potato slices from the water and pat them dry. Heat oil in a pan. Dip the slices in the batter till they are well coated and gently slide them into the hot oil. Fry on a medium flame till they turn golden and crisp.
Two boiled potatoes lying in the refrigerator stared at me every time I opened it. A small fistful of roasted peanuts, left over after making Peanut chutney looked imploringly at me, asking me to finish them off. Semolina, Rice flour and Besan began to wonder what they would be used for when I brought them out and placed them side by side on the kitchen counter top. Little did they know that they would all end up together in some amazingly delicious stuffed Snake Gourd Fritters!
2 boiled potatoes
2 tbsps roasted peanuts
1 tsp Jeera/Cumin seeds
3 green chillies
Juice of half a lemon
2 tbsps Besan/Chickpea flour
2 tbsps rice flour
4 tbsps Semolina
8 roundels of Snake gourd
Oil for roasting
Deskin the Snake gourd. Wash and cut either diagonally or round into slices. Microwave them for a couple of minutes to soften them and so that they shallow fry easily. Peel the boiled potatoes and mash them. Powder the peanuts and add it to the mash. Coarsely grind the green chillies along with the jeera and tip it into the potato and peanut mash along with Lemon juice and salt. Mix all the ingredients well and stuff this mixture into the Snake gourd. Take Besan, Semolina and Rice flour in a plate and mix well. Dust the stuffed Snake Gourd in this mixture and refrigerate for an hour. Heat a tava/ skillet. Brush it with oil. Place the pieces of snake gourd on it and drizzle with a little oil. Roast till they turn a nice golden yellow. Flip. Roast on the other side too. Serve hot.
Bhindi Kurkure can be enjoyed as a snack or as an accompaniment. Thin slivers of Okra sprinkled with spices and deep fried to a crisp are amazingly delicious and crunchy!
250 gms Bhindi/Okra
1 tbsp chilly powder
1/4 tsp Haldi /Turmeric powder
1 tbsp Coriander powder
1 tsp Jeera /Cumin powder
1/2 tsp Hing/asafoetida (Optional)
Juice of half a Lemon
2 tbsps Besan/ Chickpea flour
2 tbsps Rice flour
1 tbsp finely chopped Coriander leaves
1 sprig of curry leaves
Oil for frying the Okra.
Wash and thoroughly pat dry the Okra. Snip off both ends. Slice it in the centre vertically into two. Remove the seeds and slice the Okra into long strips. Tip it into a bowl. Drop in the Lemon juice and mix well. This prevents stickiness. Sprinkle the Chilly, Turmeric, Coriander and Cumin powders. Tip in the Asafoetida and the chopped coriander leaves. Mix thoroughly. Add the Besan and Rice flour and see to it that the Okra strips are coated well. Keep aside for a couple of minutes. Divide into three to four portions. Meanwhile heat oil in a pan. When the oil is hot, add salt to one portion of the Okra, mix and sprinkle it into the hot oil. Fry on a high flame till it turns golden yellow and then lower heat and fry till crisp. Finish off similarly with the remaining portions of the Okra. Deep fry the curry leaves, gently crush them with your fingers and mix them well with the fried Okra. Drain on a Paper towel and serve hot.
Note: The salt is added to the Okra and spice mixture just before frying to prevent it from releasing water.
Chutney sandwiches are a favourite with children and elderly alike. They can be served as appetizers, packed in the children’s lunch box or make for a quick snack. You can also pile in some vegetables and cheese and make a meal of it! The Recipe Link to the All purpose Chutney is given below.