Diwali Recipes | Deepavali Recipes - Sweets and Savories

Advance Deepavali / Diwali Greetings!

With Deepavali / Diwali falling on 13th of this month, I thought a list of all recipes will be easy to access. Will be posting this year's special a little ahead. Watch out for them on Spice your life!

Hope you enjoy and have a great festival day with family and friends.

2012 Special Sweets and Savories

Ribbon Pakoda | Ola Pakoda| Nada Kara

Ulundhu Kali / Ulutham Kali
Patishapta ~ Bengali Sweet
Pathir Pheni ~ Karnataka Special
Sunnundalu with Sugar | Urad Dal Laddu

Carrot Kheer | Carrot Payasam
Semiya Saggubiyam Payasam | Semolina Sago Porridge
Paneer Payasam | Paneer Kheer

Neyyappam | Nei Appam Recipe
Sheera Recipe / Sooji Halwa
Aval Payasam | Atukula Payasam

Jaggary Rice Dumpling / Bellam Ponganalu
Yellow Moong Dal Halwa | Pesarapappu Halwa


Cashew Besan Burfi
Chocolate Walnut Fudge
Chocolate Pista Roll



2011 Diwali Sweets and Savories

• Microwave Besan Ki Burfi | How to make Besan Ki Barfi in Microwave
• Chandrakanthalu Recipe | How to make Chandrakantha
• Thattai Recipe | How to make Thattai
• Chum Chum Recipe | How to make Cham Cham
• Badam Katli | How to make Badam Katli in Microwave
• Pesara Karapusa | Moong Dal Ompodi / Sev
• Moong Dal Laddu | How to make Pesara Pappu Ladoo
• Cholafali Recipe ~ Gujarati Farsan Diwali Special

From Archives

Deepavali Sweets

Jhangiri
Kaja ~ Andhra sweet
Panasa Thonalu
Kajjikayalu ~ Karjikayalu
Coconut Barfi
Kesari Bhath
Coconut Poli
Boorelu
Kudaalu
Sweet Poli ~ Puran Poli
Mixed flour Athirasam
Rava Laddoo
Ariselu ~ Athirasallu
Vermicelli Kesari ~ Semiya Kesari
Sugar Diamonds
Groundnut Laddoos ~ Peanut Balls
7 Cup Burfi
Pori Urundai
Jonna Pelalu Laddu / Popcorn Laddu
Kalakand ~ Microwave Kalakand 
Gulab Jamun
Microwave Besan Ladoo
Ras Malai
Manoharam
Peanut & Fried Gram Chikki Balls
Mysore Pak | How to make Mysore Pak with Step by Step pictures
Badusha ~ How to make Badhusha
Jalebi Recipe | How to make Jalebi / Jilabi Step By Step Picture Recipe 
Sunnundalu ~ Urad Dal Laddu

Besan Ladoo in Microwave

Gajjar Ka Halwa ~ Carrot Halwa
Doodhi Halwa Or White Pumpkin Halwa
Godumai Halwa ~ Wheat Halwa
Kaai Kani Halwa ~ Halwa with fruits, vegetables and nuts
Maida Halwa
Moong Dal Halwa
Papaya Halwa
Potato Halwa
Ashoka Halwa ~ South Indian Moong Dal Halwa
Beetroot Halwa
Bread Halwa
Chayote Halwa ~ Chow Chow Halwa
Pear Halwa
Chocolate Halwa
Almond Milk Cake ~ Microwaved Badam Halwa
Therattipaal or Palkova in Microwave
Pineapple Halwa
Sooji ka Halwa | Microwave Suji ka Halwa
Microwave Carrot Halwa
Microwave Mixed Fruits Halwa
Microwave Chocolate Burfi 
Banana Halwa
Moong Dal Halwa 

Godhuma Halwa - Tirunelveli Godhumai Halwa | How to make Godhumai Halwa

Varo – Indian Praline with Mixed Dry fruits

Suruttai Poli | Rolled Poli
Bansi Rava Bath ~ Broken Wheat Pudding
Broken Wheat Sweet Porridge | Samba Godhuma Sakkara Pongal

Chana Dal Khus Khus Payasam / Senaga Pappu Gasagasala Payasam
Bansi Rava Sakkarai Pongal
Akkaravadisal | Akkaravadesil
Khus Khus Kheer

Senega Pappu Payasam
Semiya Payasam
Moong Dal Payasam ~ Pesara Pappu Payasam
Kesar di Kheer / Saffron rice Rudding
Chana Dal Payasam | Kadalai Paruppu Payasam
Seviyan ~ Sweet Vermicelli
Mango Shrikhand | Aamrakhand

Rava Semiya Payasam


Coconut Poli ~ How to make Coconut Poli

Deepavali Savories

Nippattlu
Palak Bhujias ~ Spinach Sev
Plain Bhujias ~ Plain Sev
Salt Diamonds
Ribbon Pakoda
Muruku
Mixed Dal Muruku
Omapodi / Sev
South Indian Chivda / Mixture
Peanut Murukku | Groundnut Murukku
Chegodilu / Chekodi
Khasta Kachori / Moong Dal Kachori
Kara Sev
Thenkuzhal Muruku
Microwave Fried Moong Dal

Recipes for Special Diwali / Deepavali Lunch / Dinner

Starters:
Moong Dal Carrot Vada
Masala Vada
Meddu Vada
Maida Pakoda | Maida Onion Pakoda | North Indian T...

Side Dish

Spicy Potato Roast
Arbi / Colacasia Deep fry


Mixed Rice / Pulao / Biryani
Andhra Pulihora ~ Tamarind Rice with Sesame Seeds
Karivepaku Annam ~ Spiced Curry Leaf Rice
Vangi Bath
Channa Pulao - LBS#6
Vegetable Dum Biryani

Rotis / Indian Bread

Phulko Luchi
Batura
Naan without Tandoor Oven ~ How to make Naan on Stove top
Tawa Naan Recipe | Making Naan on Tawa
Dal Stuffed Poori Recipe

Gravy

Paneer Makhanwala
Plantain Paneer Kofta Curry
Guthi Vankai
Mixed Vegetable Kurma

Dessert:

Apple Masoor Dal Payasam

Kalkandu Sadam
Kesar Di Kheer ~  Saffron Rice Pudding

Sakara Pongal with Sprouted Whole Moong Dal

Thenkuzhal Muruku 2 | Diwali Savory Snack | Step by Step Recipes

By now it must be obvious that I love murukkus. This is going to be the third recipe that I am sharing. I got this recipe from my neighbor, Konda's friend K's Mom. She makes this for Diwali every year and every year I ask her for the recipe and never get around to make it.

This year I made up my mind that I was going to make it and wrote down the recipe. Just the day before Deepavali, I told Amma that I wanted to make this version. As it happened I had noted down the recipe in my phone and looks like I missed out few things. So I had Amma talk to K's Mom and noted down the recipe.

One main thing I didn't tell Amma was that this recipe measures the whole rice, which then is powdered. Since we had rice flour on hand, we had to modify according to the recipe. After finally getting to the dough I realized how easy this muruku is to make.

Another factor that Amma told me was the fact that all Thenkuzhal murukus call for the rice flour to be roasted. We did that and the Murukkus came out awesome.

Best part about this recipe is that, there is no butter or ghee added.

Step By Step Recipe.

Thenkuzhal Muruku 2

Ingredients Needed

Rice flour - 5 cups
Urad Dal -- 1 cup
Water - 3 - 4 cups
Cumin seeds - 1 tsp
Sesame seeds - 1 tsp
Salt to taste

Asafoetida a pinch
Oil for Deep frying


How to make Thenkuzhal Muruku

Wash and pressure cook the Urad dal with 3 cups of water for 3 whistles. Once the pressure falls, check if the urad dal is cooked to mushy. If not, add one more cup of water and cook again.

Heat a kadai, dry roast the rice flour till it's done. This can be checked by taking a pinch of roasted flour and doing a kolam or drawing a line on the flour. If it forms a uniform line, it means the the flour is roasted well.

Once the flour is roasted, remove and allow to cool. Sieve to remove lumps.

To the Urad dal, add the asafoetida, cumin seeds, sesame seeds. Dissolve salt in about 2 tsp of water and sprinkle over the Urad dal. Mix everything well.

Then slowly add the rice flour, and mix into a dough. It took about 5 cups of rice flour for us to get a smooth batter.

Heat a kadai with oil. When the oil is hot, check with a small bit, when it comes out, it means the oil is hot.

Pinch out a ball enough to fill the muruku achu. We used 3 holes achu.

Since the dough is very soft to use, you can directly press the muruku over the hot oil. Else press you can press over the back side of a ladle and gently slide into the oil.

Cook over medium flame on both sides. Drain to a kitchen towel.

Notes:
The original recipe calls for 4 cups of rice. Since we had rice flour, we knew 4 cups of rice would yeiled about 5 -6cups. 5 cups of flour was almost enough.

There is no need to add butter or ghee, the murukkus come out very soft and tasty.

Make sure you cook till it browns slightly. else it might not harden once it cools down.

The murukus from pan will be soft initially. After it cools down, it will turn crunchy.

Bombay Kaja | How to make Bombay Kaja | Diwali Sweets ~ Step by Step Recipe

It's raining heavily and kids are still asleep. Boys have Diwali vacation until Friday, whereas Konda has school today. Though because of the rains, the school are closed. The rains have unusual spoiled the Deepavali fun this year. It's been raining the past three days because of the depression. Still people have managed to do the firecrackers when there was a lull in the rains.

Amma decided to make her regular Deepavali fare in both Sweets and savories, though she was upset that she couldn't make the Ribbon Pakodas and Mixture. The kajas turned out very well, though the Rava laddo was still soft. Knowing that I got to take sweets and savories for my colleagues, I told Amma that I will have to make some kajas myself. So we ended up scouring the books. I had the Samaithu Paar / Cook and See books with me, so checked them out and landed in Bombay Kaja. The recipe sounded very simple as it didn't require any resting time and just suited me fine.

Also there was no mention of butter, shortening or much ghee. The original recipe was with 7 cups of All purpose flour/ Maida. We reduced it to 1 and 3/4 cup.

So we settled to make it. For the next four days you will be reading about the Deepavali dishes that we made.

Step by Step Picture Recipe
For the Dough:

For the Pathir

 For the sugar Syrup

 

 

Rolling out the Kajas

 

 

Bombay Kaja

Ingredients Needed

Maida - 1 & 3/4 cup
Baking Soda - a pinch
Ghee (solid and firm) - 1 tbsp

For Pathir

Rice flour - 2 tbsp
Ghee - 2 tbsp

Oil for deep frying

For Syrup

Sugar - 1 & 1/4 cup
Water - just enough to cover the sugar

How to make Bombay Kaja:

For the dough:

Sieve the maida with baking soda in a wide bowl. Add the ghee and rub well. Slowly add water and knead to a stiff dough. Let it rest for a while with a wet cloth. By the time we got back to the dough, it was almost 15 - 20 mins.

For the pathir:

In a bowl, add the rice flour and ghee, beat well. When you add more ghee it becomes more flaky.

For the Sugar:

Add the sugar with just enough water to cover. Heat it till the sugar melts. If there are any impurities, remove. Then continue cooking to rolling boil. After 5 -7 mins, take a drop and check if it's reached 1 thread consistency. When you touch between thumb and index finger, you should get a single thread. Switch off the flame.

Rolling out the dough

Divide the dough into small balls. Cover the other balls with the cloth. Pinch out small balls, the size will have to be smaller than your regular pooris. Dust with flour and roll out. Roll out into small discs, spread the pathir, fold into half moon shape, again spread the pathir and make into triangle shape. Press on the sides to make sure it doesn't open up. Continue with the rest and keep it ready to be fried together.

Heat a kadai with oil. When the oil gets hot, simmer. Add the rolled out kaja and cook on both sides.

When it turns colour and cooked on both sides, drain using a spatula and put into the sugar syrup. Let it be for 5 mins, remove to another plate.

Notes:

This variety of Kaja doesn't require resting time. Make the kajas into small shape so that it's easy to make and giveaway. 

If you add little more ghee for the pathir, the kajas will be more flaky. 

If the sugar syrup gets thick, you can add little more water, bring to boil. Make sure the syrup is thick.

Andhra Special Kaja

Quick List for Deepavali Sweets and Savories!

Check the updated list for Diwali / Deepavali Sweets and Savories

This is for those of you who wanted to quickly access the Sweets and Savories for making this Deepavali. On having a closer look at the list, I realized that I don't that many savories to boot. I LOVE savories and don't like sweets. Ironically the list goes on and on with sweets. Anyway since the requests came for sweets, let me get on with the quick links to those sweets and of course the savories

Those listed here are mostly quick ones, but also those that might take some time. But then what is festival preparation if you don't toil over it, huh?

Enjoy and yes if you want something for me to make and post here, you are most welcome to ask!

Before I leave, I have created a Fan page in Facebook, thinking it will be a good space offline to have more discussion on what can be done in future. Join the bang by checking out the widget on the left sidebar!

Check out the quick and tasty Rice Flour Laddos !

And yes check out my beautiful flowers that are on its way to Flower Fest!

Deepavali Sweets

Jhangiri
Kaja ~ Andhra sweet
Panasa Thonalu
Kajjikayalu ~ Karjikayalu
Coconut Barfi
Kesari Bhath
Coconut Poli
Boorelu
Kudaalu
Sweet Poli ~ Ugadi Special
Mixed flour Athirasam
Rava Laddoo

Ariselu ~ Athirasallu
Vermicelli Kesari ~ Semiya Kesari
Sugar Diamonds
Groundnut Laddoos ~ Peanut Balls
7 Cup Burfi
Pori Urundai
Jonna Pelalu Laddu / Popcorn Laddu
Kalakand ~ Microwave Kalakand 
Gulab Jamun
Microwave Besan Ladoo
Ras Malai
Manoharam
Peanut & Fried Gram Chikki Balls


Kalkandu Sadam
Sakara Pongal with Sprouted Whole Moong Dal

Gajjar Ka Halwa ~ Carrot Halwa
Doodhi Halwa Or White Pumpkin Halwa
Godumai Halwa ~ Wheat Halwa
Kaai Kani Halwa ~ Halwa with fruits, vegetables and nuts
Maida Halwa
Moong Dal Halwa
Papaya Halwa
Potato Halwa
Ashoka Halwa ~ South Indian Moong Dal Halwa
Beetroot Halwa
Bread Halwa
Chayote Halwa ~ Chow Chow Halwa
Pear Halwa
Chocolate Halwa
Almond Milk Cake ~ Microwaved Badam Halwa
Therattipaal or Palkova in Microwave
Pineapple Halwa
Sooji ka Halwa | Microwave Suji ka Halwa
Microwave Carrot Halwa
Microwave Mixed Fruits Halwa
Microwave Chocolate Burfi 
Banana Halwa
Moong Dal Halwa

Senega Pappu Payasam
Semiya Payasam
Moong Dal Payasam ~ Pesara Pappu Payasam
Kesar di Kheer / Saffron rice Rudding
Chana Dal Payasam | Kadalai Paruppu Payasam
Seviyan ~ Sweet Vermicelli
Mango Shrikhand | Aamrakhand

Deepavali Savories

Nippattlu
Palak Bhujias ~ Spinach Sev
Plain Bhujias ~ Plain Sev
Salt Diamonds
Ribbon Pakoda
Muruku
Mixed Dal Muruku
Omapodi / Sev
South Indian Chivda / Mixture
Peanut Murukku | Groundnut Murukku
Chegodilu / Chekodi
Khasta Kachori / Moong Dal Kachori
Kara Sev