Diwali is truly incomplete without delicious dishes. There is a vast variety of dishes which are specially prepared during this festive season. Let’s have a look at them.
1. Aloo Bonda
- 500 gm potatoes-boiled, peeled and cubed
- 2 tbsp oil
- 1 tsp thymol seeds
- 1 spring curry leaf
- 1 tsp rock salt
- 2 green chillies-chopped fine
- 2 tbsp coriander leaves chopped
- 1 tbsp lemon juice
- Oil for deep frying
- For the batter:
- 1 cup singhare ka atta
- 2 tsp rock salt
- Add thymol seeds and curry leaves to 2 tbsp oil and saute over high flame till they darken a bit.
- Add and turn around the potatoes till they mix well. Next, add salt, chillies, coriander leaves after removing the pan from the flame.
- Shape the mixture into small balls once it cools down.
- Mix atta, salt and enough water to make the batter and heat oil till the point that a drop of the batter once dropped comes up in an instant.
- Drop the balls into the hot oil after dipping them into the batter. Fry till they turn light brown.
2. Spicy Murukku
- 3 cups idli rice
- 5 cups roasted gram powder
- 18 red chillies
- ½ tbsp asafoetida
- 1 tbsp sesame seeds
- Salt and oil as required
- First and foremost, prepare the soft batter by grinding and soaking the idli rice in the grinder. Now, take a small jar and add salt and red chillies. Grind it to a fine paste. Mix everything with asafoetida and sesame to prepare a soft dough. You can add water as you deem necessary.
- Add half cup of oil to this dough and knead well.
- Press slowly to make chaklis in a spiral shape. Heat the oil, and deep fry them till they turn crunchy.
- Raw rice – 1 kg
- Jaggery (Paggu vellam) 750 gm
- Cardamom powder 5 gm
- Dry ginger crushed 8 gm
- Water 100 ml
- Oil 2.5 litres (For deep frying)
- Soak raw rice for at least after two hours after washing it for a minimum of two-three times. Then, drain and spread it over a cloth.
- Set it aside to dry out all the moisture content. Grind it to a fine powder in a mixer. Add cardamom powder to it.
- Here comes the key part of the recipe – preparing the jaggery syrup. Make it in a pan by adding dried ginger and continually checking by pouring it in water. It should have a soft consistency.
- Strain the syrup and mix rice flour with it till all the lumps are dissolved. Transfer his mixture to a container and let it cool.
- Make lemon sized spheres after kneading the dough. Take a banana leaf and grease it with a little oil. Flatten it till it is slightly thick.
- Deep fry these balls in heated oil till they turn golden brown and serve! Remember to drain out the excess oil.
- 1 cup chana dal/split chickpeas
- 1 cup jaggery
- 1/3 cup grated coconut
- 2 tablespoons ghee/clarified butter
- 1/4 cup cashew
- 1/2 cup water
- 3 pods of cardamom
- Remove the raw smell from the chana dal by dry roasting it for about 7 minutes. Wash and soak the dal for three hours. Afterwards, set it aside for thirty minutes to make sure that maximum water is drained out.
- Grind this dal into a fine paste but don’t add any water to it. Steam cook this paste for over 25 minutes.
- Heat jaggery and water in a thick bottomed pan till the jaggery melt completely. Strain it to remove all impurities.
- To get a uniform composition of the chana dal mixture, grind the coconut into a coarse powder.
- Reheat the jaggery water and add the chana dal and coconut mixture to it. Add ghee to the mixture except for 1 tbsp. Heat the mixture for around 15 minutes on a slow flame.
- Fry cashews in the 1 tbsp ghee which is left till they turn golden brown. Add them to the Ukkarai and turn off the flame. Your Diwali sweet is ready!
5. Ribbon pakoda
- 1 cup rice flour or idiyappam flour
- 1 cup gram flour/kadala maavu
- 3/4 tsp pepper powder coarse
- 1 tbsp butter melted or soft
- 1 tbsp oil
- 1/4 tsp asafoetida powder
- Salt & water as needed
- Oil For deep frying
- Mix rice flour, pepper powder, butter, oil, asafoetida and salt in a bowl. Add a little water to it to form a stiff and non-sticky dough.
- Pour the dough in a circle in heated oil through a murukku press.
- Flip the pakodas when the bubbles reduce on one side.
- Fry them till they turn golden brown and then drain the excess oil with a paper napkin.
- 1 cup besan/ kadalai mavu
- 1/2 cup rice flour
- 1 tbsp butter at room temperature
- 2 tbsp hot oil
- 2 tbsp ajwain/ omam/ caraway seeds
- Salt – as needed
- Oil – for deep frying
- Dry roast the omam till it turns a little warm and then put it in the mixer. Add a quarter cup of water and grind it again. Keep it aside after filtering.
- Add salt, butter, hot oil, and the omam extract to sieved gram flour and rice flour. Add a little water and mix well to form a sticky dough.
- Form a circle through the omapodi press in heated oil. Make sure that you don’t overlap.
- Turn it in less than a minute. Once it is cooked, remove the excess oil through a paper towel.
7. Wheat appam
- 1 cup wheat flour
- 2 tbsp rice flour
- 3/4 cup jaggery crushed
- 1/2 cup banana mashed
- 1 cardamom
- 1 pinch cooking soda
- Oil or ghee – For frying
- Salt – A big pinch
- Mix all the ingredients with water to form a batter with a thick consistency.
- Pour the batter with a ladle in heated oil. The batter should rise.
- Fry at a low medium flame till the appams turn golden brown.
We hope that your family and loved ones will love the recipes discussed here. Do let us know!