MILAGU THATTAI/PEPPER THATTAI/DIWALI SNACKS

Tommorow is Diwali and iam afraid all of you must be busy preparing sweets and savouries.I tried my level best to include many Diwali recipes this year in my blog and iam happy that I could do it.This Pepper or Milagu Thattai is a slight variaton from the original thattai recipe I have in my blog.It is easy and great to munch upon snack,which comes in handy for those who are doing last minute preparations.All the ingredients for this are readily and easily available in all homes,so there should not be any difficulty in making these super quick snack item.See down below the recipe for Milagu /Pepper Thattai.

SUMMARY
Course:Snacks
Cuisine:South Indian
Yields:15
Preparation Time:10 minutes
Cooking time:10 minutes
Total time:20 minutes

INGREDIENTS

Rice Flour	1 cup
Urad Dal Flour	2 tsp
Black Pepper	2 tsp
White Sesame	1/2 tsp
Butter	2 tsp
Asafoetida	1/4 tsp
Deskinned Groundnuts	2 tsp
Curry Leaves	a sprig
Salt	to taste
Oil	1 tsp for dough+to deep fry

HOW TO MAKE

• Take pepper and coarsely ground it in a mixer.

• In a wide bowl add rice flour,urad dal flour,salt,butter,deskinned groundnuts,asafoetida,white sesame,curry leaves and salt.Add a teaspoon of hot oil and water and make a soft dough.

• Make small balls out of the dough and flatten it as shown.

• Prick each thattais to  prevent it from puffing.Drop them one by one in a pan of hot oil.

• Fry till golden brown and take them out on a tissue.

• Enjoy crispy hot thattais.

Notes

• You can grind curry leaves alongwith pepper if you don’t want it in pieces in thattai.
• The prickig ensures that the thattai won’t puff and be crisp.
• Adding jeera alongwith pepper while grindig also enhances tha flavour.
• Always add a spoon of hot oil to the dough for crispy thattais.

Read How to Cook

THIRATIPAL/PALGOVA/DIWALI SWEETS

Thiratipal or Palgova is a traditional sweet prepared in most homes during diwali.It is a very easy to make dessert,though it is time consuming.With all the ingredients easily available at home,you can make this sweet with considerable ease.As Diwali gets near I remember my mom preparing this delicacy in my childhood days.The milk in Delhi were I grew up would be very tasty and the thiratipal made with that would be divine.How ever sweets she might prepare,mom would ever forget preparing this.As I was thinking what next to post for Diwali,thiratipal came to my mind and iam preseting to you all the easy and tasty sweet you can all enjoy this festive season..

INGREDIENTS

Full Cream Milk	1 litre
Sugar	1/4 cup
Cardamom Powder	1/4 tsp
Ghee	2 tsp

 

HOW TO MAKE

• In a heavy bottomed non sick pan add milk and boil.

• As it starts to boil the fat in it will get deposited on the edges of the pan.Scrape it continuosly as and when it gets formed.When it bcomes a solid mass add sugar and cardamon powder.

• As the mixture leaves the sides of the pan add ghee and mix well.

• Traditional homemade Thiratipal/Palgova is ready.

#thiratipal#palgova#sweet#diwali sweet#dessert#milksweet#

Notes

• Use fresh and full cream milk for best results.
• Adding cardamom powder is optional,if you want the milky taste you can avoid it too.

Read How to Cook

AVAL PAYASAM/POHA KHEER/JANMASHTAMI RECIPES/NAVARATHRI RECIPES

Aval or poha or rice flakes as you might call,these are wonder flakes which are light on the stomach and easy to digest.Among the many dishes I make with aval, this payasam is an easy and tasty addition to your list of kheer or payasam recipes for the festive season.This is prepared on the occasion of Janmashtmi,but can can be made on any festive occasion to grace it.Simple,yet classy this dish tastes great when combined with milk and jaggery.Needless to say it requires just 10 minutes to make,so get set and give it a try..

INGREDIENTS

Rice Flakes/Aval	1/2 cup
Milk	1/2 cup
Water	1 cup
Jaggery	1/2 cup
Cardamom Powder	1/4 tsp
Ghee	1 tsp
Cashewnuts	a few
Raisins	a few

HOW TO MAKE

• In a pan add ghee and aval.Roast it till it changes colour slightly.Add water and cook till it turns soft.

• Once cooked add cardamom powder and milk.

• Add powdered jaggery ad cook till it reaches a thick consistency.Fry cashews and raisins in ghee.

• Add the cashews and raisins to the payasam.

• Aval Payasam/Poha Kheer is ready for naivedhyam.

 

Notes

• You can add sugar in place of jaggery.
• If you want to get a creamy texture,add milkmaid.
• You can also add edible camphor for that pleasing aroma.

Read How to Cook

BUTTER MURUKKU/JANMASHTAMI RECIPES/DIWALI SNACKS

Iam fascinated by the making of kai murukku,which requires real expertise in making.But this butter murukku is an easy one to make and you can make this with the press and can be made in minutes.I made this during Krishna Janmashtami 10 days back.But somehow I couldn’t post it.You can make this in no time and have it as an evening snack or for Diwali snack also.Whatever the occasion this one will melt in your mouth and tastes crispy too.It has the nice flavour of roasted gram and gram flours and the butter does the magic.See the easy recipe of Butter Murukku down below..

INGREDIENTS

 

Rice Flour	1/2 cup
Roasted Gram Flour	1/4 cup
Gram Flour	1/4 cup
Butter	3 tsp
Cumin/Jeera	1/2 tsp
Asafoetida	1/2 tsp
Salt	to taste
Oil	to deep fry

HOW TO MAKE

• Take in a wide bowl rice flour,roasted gram flour,gram flour alongwith salt,butter,cumin and asafoetida.Make a soft and squeezable dough by adding required water.

• Take a single star shaped noozle and place dough in achhu/press.

• Heat oil in a pan and squeeze the murukku.Take out once golden brown.

• Take all murukku in an strainer to remove excess oil.

 

• Crunchy Butter Murukku is ready.Serve with your favourute cup of coffee or tea.

Notes

• Don’t add more butter than the given measurement as the murukku will tend to break in oil.
• Adding asafoetida gives flavour and it’s good for digestion too.
• If making in large batches make dough fresh each time.

Read How to Cook

VELLA SEEDAI/SWEET SEEDAI/JANMASHTAMI RECIPES

This is festive time and we celebrate many occasions during the month of august and september.KRISHNA JANMASHTAMI is celebrated with pomp and joy throughout the country and this vella seedai or sweet version of seedai is apt for offering it to GOD.Last post was salt version and this sweet seedai is prepared along with uppu seedai and offered as naivedhyam.It is slightly bigger in size compared to salt seedai and the taste is phenominal.I always remember my childhood days while rolling these out as me and my brother helped our mom.As kids these small events were always special and memories sweet.My daughter helped me this time for making these balls.Here is hoe sweet seedai is made..

INGREDIENTS

Rice Flour	1 cup
Urad Dal Flour	2 tsp
Jaggery	1/2 cup
Cardamom Powder	1/2 tsp
Water	as needed
Coconut(grated)	3 tsp
White Sesame	1/2 tsp
Butter	1tsp
Oil	to deep fry

HOW TO MAKE

• Powder jaggery and add it to a pan of water and make a syrup.Filter it to remove impurities.

• Add the syrup in a wide bowl followed by rice flour,urad dal flour,sesame seeds,cardamom powder,butter and grated coconut.Make a lump free dough.

• Make balls out of the dough.Heat oil in a pan and deep fry the balls in batches.

• Vella Seedai/Sweet Seedai is ready for offering to LORD KRISHNA.

Notes

• Don’t form any lumps while making the dough.
• Don’t make the syrup thick as that will result in hard seedais.
• Don’t make the shape too perfect,just rolling is enough,otherwise seedais tend to break.

Read How to Cook