Category: Indian Festive Food

TIL CHIKKI

Til Chikki also called Til Gajak or Tilgul. Til Chikki is favorable during winter because of its health benefits. Til Chikki is most popular during festivals like Makar Sankranti and Uttarayan in Gujarat and Maharashtra. This crunchy brittle, Til Chikki is made of jaggery and sesame seeds. You can have it whenever you crave for something sweet.

INSTRUCTIONS;

  • 1 ½ cup Sesame Seeds (Til)
  • 1 cup Grated Jaggery
  • ¼ cup Broken Cashew
  • ¼ cup chopped Pistachios
  • ¼ cup Rose Petals (optional)
  • 1 tbsp Ghee
  • 1 tbsp Water

INSTRUCTIONS;

  1. Roast the sesame seeds in a kadhai/pan on low flame for 2-3 mins. Remove it from the kadhai onto a plate and keep aside.
  2. Take a big steel plate or baking sheet, grease it with a few drops and keep aside.
  3. Now in the same kadhai, add grated jaggery, ghee and water. Stir it on medium flame till staring bobbling, then cook the jaggery for 1-2 mins, keep stirring.
  4. Add roasted sesame seeds, cashew, pistachios and rose petals, mix it very well.
  5. Switch off the flame and pour the mixture into the greased plate. Spread it immediately using a bowl when the mixture is still warm, so it will easy to spread.
  6. Let it cool down for 5 mins, then make a mark/cut it using a knife or pizza cutter and keep aside.
  7. Once it cools down completely, remove the pieces using the knife and store it into an airtight container.

NOTES:

  • If its problem to remove pieces, just hit it for 2-3 seconds on over the gas top and then remove it.
  • You can skip any nuts and rose petals. 

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CHORAFALI /INDIAN DIWALI SNACK

Gujarati Dry SnacksJar SnacksEvening Tea SnacksDiwali SnacksIndian PartyHigh Tea PartyKadai Veg

Chorafali – A light Fluffy Savory Snack which is prepared during festive occasion of Diwali in most  parts of Gujarat and its one of those irresistible and most tempting dishes of all time.

Traditionally this Indian Diwali snack is made with chola dal flour. But since chola dal flour isn’t very easily available at most grocery stores, we have shown its modified version using besan and urad dal flour. You can make urad dal flour at home or buy it readily.

Not so much sweet, little bit sour, and with an amazing masala, we look forward to have it all year long.

After kneading the dough of choraphali, you need to beat the dough very well using a mortar-pestle (Khalbhatta) so that the dough smoothens out before rolling and deep-frying. Knead it very well for at least 2 minutes continuously with enough force. Even though the process is *1000 times exhausting, the results are totally worth it.

INGREDIENTS:

  • For Chorafali
  • 1 cup besan (bengal gram flour)
  • 1/4 cup urad dal (split black lentil) flour
  • 3/4 tsp salt
  • oil for greasing and deep-frying
  • To Be Mixed Together For The Spice Powder For Chorafali
  • 1 tsp chilli powder
  • 1/2 tsp black salt (sanchal)
  • 1 tsp dried mango powder (amchur)
  • 1/2 tsp salt

INSTRUCTIONS:

  1. For chorafali
  2. To make chorafali, combine besan, urad dal flour,  and salt in a deep bowl and mix well.
  3. Knead into a very stiff dough using enough water (not more than ¼ cup).
  4. Place the dough in a big mortar and beat it with the pestle for at least 2 minutes. You need to apply little extra pressure while beating so that the dough smoothens well.
  5. Also while doing so, you need to flip the dough after every beat so that dough smoothens uniformly.
  6. Divide the dough of chorafali into 2 equal portions.
  7. Flatten one portion of the dough in between your palms. Keep the other portion covered with a dish or damp muslin cloth so that it doesn’t dry up.
  8. Place the flattened portion on a greased rolling board and roll into a 250 mm.  circle without using flour.
  9. Make long cut along with 4 edges using a sharp knife so as to form a rectangle. Cut into long strips  using the sharp knife.
  10. Heat the oil for deep-frying and a few chorafali strips in it a few at a time. Note that you can heat the oil on a high to medium flame, but deep-fry only at a slow flame.Deep fry on a slow flame till this indian diwali snack turns light brown in colour from both the sides.
  11. Place them in a deep bowl, sprinkle the spice powder on top of fried chorafali strips and toss gently.
  12. Cool chorafali completely and serve or store in an air-tight container.

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CORNFLAKES CHIVDA

Cornflakes Chivda or Makai Poha Chivda or Makai No Chevdo, this dish is simple. It is prepared from yellow cornflakes. It is a quick Indian snack to be enjoyed at any time, perfect with tea or just munching.

Cornflakes Chivda mixture is very light and crunchy snack. It is very simple recipe made with minimal ingredients, which is easily available in your kitchen pantry. It is very easy Chivda compare to other savory snacks that made on Diwali time.

Here I have used the Variety of dried yellow colored cornflakes. These are deep fried to make the chivda. They are also known as Corn poha or makai poha. you get them easily in the  grocery shops.

These are not the ready to eat cereal cornflakes. you can make this chivda, with the ready to eat cornflakes too. In this case you just need to lightly roast the cornflakes in a bit of oil. The dry fruits can also be roasted with some oil or without oil.

INGREDIENTS:

  • 2 cups Raw Yellow Cornflakes/Makai Poha
  • ¼ cup Peanuts
  • ¼ cup Broken Cashew Nuts
  • 2 tbsp Raisin/Manuka
  • 2-3 Green Chilies Chopped
  • 8-10 Curry Leaves
  • ½ tsp Red Chili Powder
  • ½ tsp Turmeric Powder
  • 1-2 tbsp Powdered Sugar
  • ½ tsp Rock Salt
  • ½ tsp Amchoor Powder
  • Salt to Taste

INSTRUCTIONS:

  1. In a deep pan/kadhai, add oil for deep frying and heat it.
  2. Once hot enough, add makai poha into small-small batches and deep fry it, drain it using big frying sieve spoon and spread it on a kitchen paper absorbent towel.
  3. Now, fry peanut, cashew nuts one by one till golden brown, and then place it on the kitchen papper.
  4. Fry raisin, green chili, curry leaves one by one in same way and add over the fried cornflakes.
  5. Now, mix the all fried ingredients into the mixing bowl without breaking the poha.
  6. Sprinkle all spices, sugar, salt and mix it tossing it gently till all spices mix and coat very well.
  7. Cornflake Chivda is ready. Let it be cool down, then store into the airtight container and enjoy along with cup of tea as a snack.

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NOTES:

  • You can add other snack ingredients into the Chivda like sev, roasted dalia if you want.
  • You can skip green chilies and coconut slices if you don’t like.

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SAFFRON AND APPLE RICE KHEER

Saffron and Apple Rice Kheer is a rich, creamy, and sweet dessert. You will love the flavors of cardamom and rose water that compliments this dessert perfectly. Rice kheer topped with apple sauce is a perfect and unique fusion for festive seasons.

A plain rice kheer can also be served with your favorite jam as a topping. You can also drizzle one of your favorite sauces like caramel, chocolate, or strawberry.  Yes, it is that versatile.

You can also check my other kheer recipes PAAN KHEER/ BETEL LEAVES KHEER, STRAWBERRY – KHEER, Kesari Kheer (Chawal Ki Kheer)

INGREDIENTS:

  • ¼ cup basmati rice or Jeera rice
  • 1 litre fresh milk
  • ¾ cup sugar
  • 1 tablespoon rose water
  • ¼ teaspoon cardamom powder
  • For soaking saffron
  • ¼ teaspoon saffron strands
  • ¼ cup chilled milk

FOR APPLE SAUCE :

  • 3 apples
  • ¼ cup sugar white/brown
  • ⅛ teaspoon of cinnamon powder

INSTRUCTIONS:

  1. Wash the rice until the water looks clear. This will take about 2 or 3 washes. Add fresh water and soak the rice for a minimum of 30 minutes.
  2. Soak the saffron strands in ¼ cup of chilled milk for 15 minutes.
  3. Heat 1-liter fresh milk in a saucepan on medium flame. Once the milk starts to boil gently, add only the soaked rice and discard the water.
  4. Simmer the milk with rice on low flame for about 45 to 50 minutes. Keep stirring every 5 minutes to avoid the kheer from sticking to the bottom.
  5. After 50 minutes you will see that the milk mixture is now reduced to half. The kheer will now look thick and grainy. Add sugar, soaked saffron milk, rose water, and cardamom powder. Stir gently and simmer on low flame for 5 minutes.
  6. Turn off the heat and let it cool down to room temperature.

FOR APPLE SAUCE:

  1. Peel and finely chop 3 apples. Cook the chopped apples with a half a cup of water, sugar, and a pinch of cinnamon powder.
  2. Stir well, place the lid and cook on low flame for 20 minutes occasionally stirring.
  3. Once the water is dried and apples are cooked through, add a pinch of saffron soaked in water.
  4. Try to mash the cooked apple chunks with the ladle. Turn off the heat and let it cool down to room temperature.
  5. In a single serving glass or bowl, layer the rice kheer and top it with a tablespoon of apple sauce. You can either serve it warm or chilled.

If you have tried this dish, kindly give the feedback in the comment section and send me your pics of tried dishes through email or DM on Instagram.

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BLUE VELVET CAKE MODAKS

Ganesh Chaturthi celebrations cannot be complete without Modak. Try something different this year and make our quick and easy Cake Modak Recipe.⁠

INGREDIENTS:

  • 1. Cake crumbs 1 cup
  • 2.white chocolate chips 1tbsp
  • 3.whipped cream 1tbsp
  • 4. Dark chocolate 1/2 cup
  • 5.Colourful sprinkles 1tbsp
  • 6. Modak moulds as needed

INSTRUCTIONS:

  1. Make coarse cake crumbs, just like bread crumbs texture.⁠
  2.  Mix all ingredients together except chocolate and keep aside from 10 minutes.⁠
  3. Shape them with modak moulds or hand, keep in a cool place⁠
  4.  Melt chocolate on a double boiler. Dip the modak in chocolate and cool.⁠
  5. You Can also be served as it is without chocolate.⁠
  6. decorate with some colourful sprinkles .
  7. You can use any cake in this recipe.

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NUTELLA MODAK

Easiest Nutella modak recipe for Ganesh Chaturthi! The festive season doesn’t get any better than this with the ultimate fusion version. These are quick and easy to make vs traditional steamed modak.

INGREDIENTS:

  • ⅓ cup Milk
  • ⅓ cup Sweetened condensed milk
  • 1/4 cup Chocolate chips
  • 1 ½ cups Graham cracker crumbs
  • ¼ Pistachios finely chopped

INSTRUCTIONS:

  1. Take milk, condensed milk and Nutella  in a pan on medium-low heat.
  2. Let it melt and keep stirring to make sure that it is not sticking to the pan. It should be completely melted, shiny, smooth.
    Now add graham cracker crumbs.
  3. Start mixing and halfway through add chopped pistachios.
  4. Mix and it should come together like a dough-ball.
  5. Remove it to a plate and let it cool to touch.
  6. Grease the modak mould using ghee. Keep the mould close.
  7. Stuff the small portion of it from the bottom hole.
  8. Then open the mould and gently unmould.
  9. Repeat the same for rest.
     

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