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.

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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.

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KAJU KATLI/DIWALI SWEETS

Thinking of Kaju Katli,I remember having it in the assorted sweets box whenever diwali came and someone gifted it.It had the overpowering flavour of grounded cashewnuts and the taste so divine.The shape was of that of a diamond and would be so cutely arranged in the box and would be so very tempting.So as I was thinking of posting new sweet recipes in blog this Kaju Katli came to my mind and wasting no time I started making it and was much loved by my daughter.It was a sure a hit and I had to make a second batch again for people at home asking for once more .See down below the exotic  recipe of Kaju Katli and celebrate this Diwali to the fullest.

 

INGREDIENTS

Cashewnuts	1/2 cup
Sugar	1 cup
Water	5 tsp
Ghee	1 tsp
Milk	2 tsp

HOW TO MAKE

• Powder cashews in a blender.While doing so do not powder switching off and on,do it at one strech.

 

• Make a syrup with sugar and water and when the sugar syrup reaches one string consistency add cashew powder.

• Add milk and mix evely ensuring to cook on a low flame.

• Add ghee and when the mixture leaves the sides of the pan,switch off.Transfer into a greased plate with ghee and roll with a rolling pin.

• Cut into diamond shapes once cooled completely.

• Kaju Katli is ready to serve.

Technorati Tags: #cashewnut #kaju #diwalisweets #sweets#dessert# traditionalsweets#

 

Notes

• As cashews have got fat content very little ghee is enough.
• While blending in the mixer ensure that the cashews don’t emit oil which will make the cashews into a solidified mass.
• Add cashew powder at the correct stage.

Read How to Cook

WHEAT RAVA PAYASAM

 

Wheat rava payasam is made with the  cream of rava  which is slightly bigger than the normal size rava.It is called dhalia in hindi and normally porridge or kanji is made with it.We cab also make upma and kesari with it though and it is very good for diabetics and healthy too.Iam planning to post more recipes with this in the near future,but for the time being,I made this payasam during navarathri celebrations last week and was liked by all.Asimple and no fuss recipe this requires a little more time to cook than the normal rava.Scroll down below for the recipe of Wheat Rava Payasam..

INGREDIENTS

Wheat Rava	1/4 cup
Water	1 cup
Milk	1/4 cup
Jaggery	4 tsp
Cardamom Powder	1/4 tsp
Edible Camphor	a small bit
Ghee	1/2 tsp
Cashewnuts	a few

HOW TO MAKE

• Dry roast wheat rava in a pan with a little ghee.Add water and cook till done.

• Add milk and powdered jaggery.

• Add now edible camphor and cardamom powder.Fry cashewnut pieces in ghee and add to the payasam.

• Wheat Rava Payasam is ready for the offering.

• Roast well wheat rava before cooking it.
• Add enough water to cook as it would taste raw when not cooked properly.
• You can add sugar in place of jaggery.

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KONDAKADALAI SUNDAL/BLACK CHANNA SUNDAL

Black channa is liked by all at home and besides making chole and using them up for chaats I make this sundal regularly at home for evening snacks.These are a store house of proteins and filling to the stomach.Traditionally for SARASWATHI POOJA this sundal is made,so thought of posting it today.Since it is spicy my hubby loves it a lot.This can be made as an after school snack and you can add spices less if kids are eating.Make this flavorful sundal and offer it to GODDESS on the last day of the festive season and invoke her blessings.

 

INGREDIENTS

TO ROAST AND GRIND

Coriander Seeds	3 tsp
Channa Dal	3 tsp
Pepper	1 tsp
Jeera/Cumin	1 tsp
Red chilly	2

OTHER INGREDIENTS

Black Channa	1 cup
Coconut(grated)	3 tsp
Mustard	1/2 tsp
Urad Dal	1/2 tsp
Red chilli	1
Asafoetida	1/4 tsp
Oil	1 tsp
Curry Leaves	1 sprig
Salt	to taste

 

HOW TO MAKE

• Soak black channa in water overnight.In the morning pressure cook by adding salt and water for 3 whistles.Once cooked strain it.

• In a pan add oil,mustard,urad dal,red chilli and asafoetida.Add now cooked channa and curry leaves.

• Dry roast the ingredients given in the to roast and grind table.

• Once cooled powder coarsely.

• Add grated coconut and spice powder.Mix well.

• Black Kondakadalai Sundal or Black Channa Sundal is ready for naivedhyam.

Notes

• You can replace red chilli by green chilli by tempering.
• Spice powder enhances the taste so do add it.
• Adjust the spice level as per your taste.

Read How to Cook