Diwali Special Cooking Recips

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DiWaLi SpECiAL ReCipES

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http://www.lazydesis.com/cooking-recipes/247394-diwali-special-recipes.html 11/4/2010
MGMS
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SOHAN PAPDI
Ingredients:
1 1/4 cup Gram Glour,1 1/4 cup Maida,250 gms Ghee
2 1/2 cups Sugar,1 1/2 cup Water,2 tbsp Milk
1/2 tsp Cardamom seeds crushed coarsely
4" squares cut from a thin polythene sheet
Preparation:
. Sift both flours together. . Heat ghee in a heavy saucepan. Add flour mixture and roast on low till light
golden. Keep aside to cool a little, stirring occasionally. . Prepare syrup simultaneously. Make syrup out
of sugar, water and milk. Bring syrup to 2 1/2 thread consistency. . Pour at once into the flour mixture.
Beat well with a large fork till the mixture forms threadlike flakes. . Pour onto a greased surface or thali
and roll to 1" thickness lightly. Sprinkle the elaichi and gently press down with palm.. Cool, cut into 1"
squares, wrap individually into square pieces of thin plastic sheet. Store in an airtight container.
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KARANGI
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Ingredients:
For Filling:
1 cup grated Dry Coconut,1 cup Powdered

Sugar
1 pinch Nutmeg Powder,1 pinch dry Ginger

Powder
4 Elaichi,2 tsp Maida,2 tsp Poppy Seeds
2 tbsp Mixed Dry fruit pieces
For Dough:
1 cup maida,1 tsp Ghee,Salt to taste,Warm milk

to prepare dough
Preparation:
1. Roast Dry coconut.
2. Roast maida in ghee.
3. Roast poppy seeds. 4. Mix all the above ingredients & grind them.
For Dough:
Mix all the dough ingredients & prepare dough (a little hard).
For Karanji:
. Make small oval shaped puris from dough.Fill the prepared stuffing
inside. Apply some water or milk so that it will seal properly (don't
apply too much of water as it will not seal properly). Deep fry it till it
becomes brownish colour. Serve it hot or cold.Karanjis can be stored
for weeks.
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MUSHROOMS IN
ONION GRAVY
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Ingredients:
200 gm Mushrooms ,3 Onions ,2 Tomatoes,

finely chopped or pureed
3 Green chillies, finely chopped ,Coriander

leaves
Salt as per taste ,Red chili powder as per taste
A pinch of garam masala powder
A pinch of cardamom powder ,Oil
Preparation:
Slice mushrooms, boil them and keep aside. Make a paste of the
onions. Heat oil in a wok and add the onion paste; cook till the paste
turns golden brown. Add the tomatoes, green chilies, salt and red chilli
powder. Cook the tomatoes till the gravy leaves the sides of the wok.
Add water if required. Add the mushrooms and cook for a while.
Season with garam masala powder, cardamom powder and coriander
leaves.
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BESAN KI
BARFI
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Ingredients:
Besan 1 kg
Sugar 1 kg
Water 1/2 liter
Ghee 1 kg
For garnishing: Pistas, Almonds
Preparation:
Fry besan in ghee on low flame for about 30 mins till it becomes pink
and ghee separates. Mix sugar and water into a syrup.Add this syrup to
the besan and mix well. Pour this mixture into a greased tray.When it
cools cut into cubes and garnish with pistas and almonds.
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SESAME SEED(TIL)
KHOYA LADOO
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Posts Ingredients:
2 cups khoya ,1&1/2 cups of coarsely powdered

roasted sesame seeds (til)
Powdered sugar to taste ,Kesar, chopped

almonds and pistas for decoration
Preparation:
Roast the khoya on low flame till it is very light golden yellow color.
Let is cool for few minutes. Then add coarsely powdered roasted
sesame seeds and mix it. Add powdered sugar when the above mixture
is luke warm. Mix well and shape into small balls. If the mixture is too
hot then the sugar will melt so care has to be taken that mixture should
not be hot.
Arrange in a plate and decorate with kesar, chopped almonds and
pistas.
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MALPUA
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1 cup sugar,1-1/2 cups wheat flour,4 tbsp
yogurt or curd,10-15 whole peppercorns
Milk,Water
Preparation:
Make a batter of all of these dry ingredients and the dahi, using 1/2
milk and 1/2 water till it is thick and of pouring consistency, similar to
pancake or dosa batter. And whip till smooth. Add the 10 peppercorns.
Keep aside and allow it to rise for about two hours.
Heat oil on a medium flame. Drop large ladlefuls into the oil to form
circles of 6-8 inches. Typically the dough will sink and line the bottom
of the karhai and rise up in the shape of a disc. Fry till golden. Drain
and pat off the oil. Serve with cream or garnished with pista. Serves
five.
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RABDI
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1 cup: Pumpkin Pulp,2 litre: Whole milk
4 no: Green pistachios, unsalted,4 no: Almonds
1 tsp: Chopped fragrant red rose petals
1/4 tsp: Saffron strands,1/4 tsp: Cardamom

powder
3/4 cup: Sugar
Preparation:
Crush almonds and pasta coarsely or cut into thin slivers. Boil milk in a
clean heavy pan.
Simmer for ten minutes after it starts boiling. Stir occasionally while
boiling.Add sugar. Stir till dissolves.Take the pan off fire. Add saffron,
cardamom, almonds and pistas. Cool to room temperature. Add
sitaphal pulp. Chill for 3-4 hours till very cold. Put in individual serving
bowls sprinkle a few chopped rose petals to garnish. Serve chilled.
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BADAM(ALMOND)
KHATLI
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Ingredients:
250 gm: Almonds (soaked overnight),200 gm:

Sugar powdered
Few tbsp: Milk,Silver foil (optional)
Preparation:
Drain and change water from almonds. Peel almonds. Keep aside.
Wash once more to remove any traces of brownishness. Grind to a fine
paste using as little milk as possible. In a heavy large skillet mix paste
and sugar. Cook, stirring constantly, using a large handled spoon or
spatula.Take care of splattering in initial stages.Also, do not stop
stirring because the mixture burnt and stuck to bottom of skillet will
spoil the taste.When a soft lump is form, which leaves sides of skillet
easily, take off fire.Grease a clean work surface and a rolling pin with
melted ghee. Put lump on it. Roll quickly while still warm to 1/5"
thickness.Apply silver foil and press lightly with foil paper.Mark out
long diamond shapes with a sharp knife. When almost cool remove
carefully with a sharp edged wide spatula. Cool completely before
storing in layers between sheets of butter paper.
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KESAR BHAT
Ingredients:
Join Date: Oct 2008
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1/2 cup ghee,5 pods cardamom
Preparation:
Wash and cook rice in four cups water. Add ghee and sugar and
continue cooking on low flame. Stir continuously. powder cardamom
and add to the rice.. Keep cooking till the rice mixture leaves the sides
of the vessel. Grind kesar and add to rice. Finally add raisins and
chopped cashew nuts and mix well.
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CABBAGE N CARROT
BHUJIYA
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Ingredients:
4 tablespoons oil,1 tablespoon whole black

mustard seeds
1 dried red chilli ,1 cabbage, finely sliced
350 grams carrots, coarsely grated
1 green chilli, cut into thin strips and seeds

removed
1/2 teaspoon sugar,4 tablespoons chopped,

fresh coriander
1 tablespoon fresh lemon juice
Preparation:
Heat oil in a frying pan, saute mustard seeds and dried red chilli for 1
minute. Add cabbage, carrots and green chilli. Reduce heat to low, stir-
fry the vegetables for about 30 seconds. Add sugar and coriander, stir
fry for another 5 minutes or until vegetables are tender. Add lemon
juice. Remove red chilli before serving.
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DiWaLi SpECiAL ReCipES - Lazydesis Page 1 of 13

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1 1/4 cup Gram Glour,1 1/4 cup Maida,250 gms Ghee

2 1/2 cups Sugar,1 1/2 cup Water,2 tbsp Milk

1/2 tsp Cardamom seeds crushed coarsely

4" squares cut from a thin polythene sheet

Diwali special- pinki Cooking and Recipes 2 10-14-2009 03:51 PM

Special Indian sweet recipes Bot E Books 0 03-21-2009 01:00 PM

Recipes - Diwali Specials EuroTourer Cooking and Recipes 9 10-25-2008 05:52 AM

MGMS Today, 10:06 AM #2

Join Date: Oct 2008

1 cup grated Dry Coconut,1 cup Powdered

1 pinch Nutmeg Powder,1 pinch dry Ginger

4 Elaichi,2 tsp Maida,2 tsp Poppy Seeds

2 tbsp Mixed Dry fruit pieces

1 cup maida,1 tsp Ghee,Salt to taste,Warm milk

MGMS Today, 10:07 AM #3

Join Date: Oct 2008

200 gm Mushrooms ,3 Onions ,2 Tomatoes,

3 Green chillies, finely chopped ,Coriander

Salt as per taste ,Red chili powder as per taste

A pinch of garam masala powder

A pinch of cardamom powder ,Oil

MGMS Today, 10:07 AM #4

Join Date: Oct 2008

Water 1/2 liter

For garnishing: Pistas, Almonds

Join Date: Oct 2008

2 cups khoya ,1&1/2 cups of coarsely powdered

Powdered sugar to taste ,Kesar, chopped

MGMS Today, 10:09 AM #6

Join Date: Oct 2008

MGMS Today, 10:10 AM #7

Join Date: Oct 2008

4 no: Green pistachios, unsalted,4 no: Almonds

1 tsp: Chopped fragrant red rose petals

1/4 tsp: Saffron strands,1/4 tsp: Cardamom

3/4 cup: Sugar

MGMS Today, 10:11 AM #8

Join Date: Oct 2008

250 gm: Almonds (soaked overnight),200 gm:

Few tbsp: Milk,Silver foil (optional)

MGMS Today, 10:11 AM #9

1/2 cup ghee,5 pods cardamom

MGMS Today, 10:12 AM #10

Join Date: Oct 2008

4 tablespoons oil,1 tablespoon whole black

1 dried red chilli ,1 cabbage, finely sliced

350 grams carrots, coarsely grated

1 green chilli, cut into thin strips and seeds

1/2 teaspoon sugar,4 tablespoons chopped,

1 tablespoon fresh lemon juice

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diwali , recipes , special

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