Tag: recipe for diwali

Shakarpara | Khurma

I can’t imagine a Diwali without any Khurma (as we call it up North) or Shakarpara (little chunks of pastry dough flash fried and turned crisp, then cooled and dunked into a thick sugar syrup…to make these melt in the mouth sweet bites!)….I am sure your are salivating as you read the description 😜😁 each of these little bite sized yummies are super crisp and taste out of the world….pop one into your mouth and your in food heaven! 

Shakarpara recipe Khurma recipe Diwali recipes Polkapuffs recipe Shreya tiwari photography

Don’t they look so pretty…every single one of them looks like a gold nugget to me 😍!! Lol! The flavour is amazing too….it’s very hard to resist them. I remember eating them by the bowls as a kid when my Mom used to make these during Diwali or even during summer vacations as a quick snack. They’d disappear within days…hardly leaving any to be gifted to friends and family.

Shakarpara recipe Khurma recipe Diwali recipes Polkapuffs recipe Shreya tiwari photography

As these beauties are dry in texture and stay fresh for almost a week in an airtight container, they make for an ideal gifting idea. Pack them in pretty jars…add a personalised message or not…cover with a delicate doily or an overturned cupcake liner….tie a little festive raksha around them and they are ready! I suggest you add them to your Diwali Goodie Bag list for your loved ones😊

Shakarpara recipe Khurma recipe Diwali recipes Polkapuffs recipe Shreya tiwari photography

This was also a part of my Karwa Chauth Sargi….although made by me! I guess my hubby had more of them than I 😂

Anyways…I will share some tips and tricks here with you how to make perfect, crispy and delicious Shakarpara/ Khurma.

Yield: approximately 3 cups

Equipment: a rolling board, rolling pin, a knife, measuring cups/ spoons, 2 heavy bottomed wok, a slotted spatula, kitchen tissues, mixing bowl.

Ingredients:

2 cups Maida (APF)

2 tsp Bombay Rawa  (semolina)

a pinch of salt

a pinch of baking soda

5 tbsp ghee (clarified butter)

Water as needed

oil to fry

For the syrup:

1 cup granulated sugar

1/4 cup water

Method:

In a mixing bowl, seive maida (APF). Add salt, rawa, baking soda and ghee. Rub these together until the texture of the flour resembles to that of bread crumbs. This step is crucial as it ensures the crispness of the shakarpara. I rub these ingredients together for almost 20-25 mins.

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Next, take very little water to knead a stiff dough. Cover the dough with a napkin and let it rest for 15 mins.

Shakarpara recipe Khurma recipe Diwali recipes Polkapuffs recipe Shreya tiwari photography

Divide the dough into 4 equal parts and roll them on a board to a thickeness of 6mm or so. Using a knife cut into small diamond shape pieces. Set them on a plate.

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Shakarpara recipe Khurma recipe Diwali recipes Polkapuffs recipe Shreya tiwari photography

Heat oil in a wok, once it’s hot, lower  the flame to minimum and fry the pieces until golden. Keep moving the pieces around in the oil so that they get a golden colour and cook evenly. Cooking on low flame ensures that they are crisp.

Shakarpara recipe Khurma recipe Diwali recipes Polkapuffs recipe Shreya tiwari photography

Fry the entire batch and keep it on kitchen tissues to absorb any extra oil. Let them cool down completely. They will crisp up as they cool down.

Syrup:

In a wok, take water and sugar. Heat these on medium flame while stirring continuously. The sugar will start melting and also will become very thick. Keep stirring and once the sugar starts settling like a white powder around the wok, add the fried pieces of Maida (APF).

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Mix everything together quickly to coat the fried pieces with the sugar. Be quick as the sugar will dry and set within 5 mins.

Let them cool completely before storing in airtight boxes.

Shakarpara recipe Khurma recipe Diwali recipes Polkapuffs recipe Shreya tiwari photography

Hope you try them soon. Also, check out Khasti Mathri recipe here. 

Love

Shreya💖

 

Chawal ke Namak Paare

Diwali is just around the corner….and I am sure everyone’s planning what to make for our families and friends, to gift and to enjoy! Delicious, obviously everything must be delicious…and I think they ought to be healthy too….I mean as far as possible😄

So today, I am sharing a glutenfree recipe of our very famous North Indian ‘namak paare‘ (savory crisps). I don’t really think there is anyone out there who’d not like the taste and the texture of some ‘namak paare’…😋

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These ‘Chawal ke namak paare’ are very crisp and light, I was almost surprised with the flavours. To be honest, these are the result of small blunder in my kitchen from this weekend 😂..yeah!! I had to make something else with APF (Maida) and I accidentally measured out the rice flour and only when I’d started kneading the dough did I realise my mistake…well..it was quick thinking from there and I just made these crisp treats in the next half an hour! My Mom loved them…and I know so did my hubby. These taste just yum with some hot ginger tea or even as a munchy while you watch your favourite show on the television….😉

Although, these are fried…rice flour on its own absorbs very little to almost no oil and stays crisp for at least 3-4 days. I am hooked!

Let’s make them…they’re fast, easy and absolutely mess free!! So barely any cleaning up after you are done👌🏼

Yield: serves 2-3

Equipment: measurging cups/ spoons, a large wok, a slotted ladle, a chakli press/ kitchen press, some kitchen tissues.

Ingredients:

1 cup rice flour (Chawal ka atta)

salt to taste

a pinch of baking soda (soda bicarb)

1/2 tsp black pepper powder

5 tbsp ghee

water as needed

oil to fry

Method:

Seive rice flour in a large mixing bowl, add salt black pepper, soda bicarb and ghee.

Keep rubbing these together until the flour resembles a bread crumb like texture and it holds it’s shape when held in a fist (I do it for about 20 mins to get a crisp texture later).

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Then using little water make a hard dough. Cover the dough and let it rest for 15 mins.

Next, fill the dough in the kitchen and use the plate shown in the second picture above to make the shapes of the namak paare (as the dough is glutenfree, I wasn’t comfortable rolling it and cutting it into small diamonds, you can do so if you are able to manage to roll the dough).

Heat sufficient oil in a wok, once it’s hot, turn the flame to low. Now drop the pressed pieces of dough into the oil and fry on both sides. Remember to fry on low flame so that they cook evenly and turn crisp.

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This is what it looks like after frying ⬆️

Once done, remove from the oil and place on kitchen tissue to absorb excess oil. Let them cool off completely before storing them in airtight containers.

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If you are looking for more ideas for savory treats this Diwali, click here for crispy Rawa Chakli recipe, click here for Masala Sev recipe, click here for Khasti Mathri recipe.

Love,

Shreya💝

Mathura ke Pede

The famous Mathura ke Pede recreated in my kitchen! They are much easier to make than it looks😁 Just a little bit of elbow grease and you’re almost there…almost!! 😜

I say almost, because I was tired and then stopped the ‘bhunoing‘ process (sautéing the ingredients) as my arm hurt so bad after stirring the Khova/ Mawa (milk solids) for almost 30 mins! Yes ….that doesn’t sound like much but you got to do it to know how much I wanted to throw the spatula and run out of the kitchen!! 😂😂 Who ever said I was known for my patience!?! Haven’t you seen my recipes….I usually share ridiculously easy ones!

Mathura ke Pede recipe PolkaPuffs recipe Easy rakesh a band ham recipes Diwali sweets recipes PolkaPuffs

As always, my hubby wanted something sweet but Indian! I said ok…let me make some Khoya Pedas, and he said no! Something else…I ventured….instant Doodh Pedas!!? LOL! He was like…”lady, something different…Pedas will do but a different variety!!”  😳🤔🤔🤔🤔 then I thought of Mathura Ke Pede…sounds exotic and makes it look a whole lot different from any other Peda that I usually make at home!

The hubby doesn’t need to know that it’s basically the same thing, just the cooking process differs! 🤗😜😜 And obviously, the flavour is more intense and really delicious! A little patience in ensuring how well the Khoya cooks out is very important…my Mom was worried that I’d either burn the Khoya or under cook it and ruin her recipe…..but I managed to get the colour almost right!!! Yay!

Yield: 10-12 medium sized Pedas

Equipment: a heavy bottomed wok, measuring cups/ spoons, a couple of plates, a spatula.

Ingredients:

200 gms Khoya (I used store bought)

1 cup castor sugar + extra to coat the Pedas (adjust the sugar as per your taste)

1/4 tsp cardamom pwd (optional)

milk & ghee as needed

Method:

Take grated Khoya in the wok and cook on low flame. Keep stirring it continuously until the khoya begins to melt.

Mathura ke Pede recipe PolkaPuffs recipe Easy rakesh a band ham recipes Diwali sweets recipes PolkaPuffs

Add 1 teaspoon of ghee at this stage and some milk, about 2 teaspoons. Keep stirring continuously so that the Khoya gets an even colour and doesn’t burn at the bottom.

Mathura ke Pede recipe PolkaPuffs recipe Easy rakesh a band ham recipes Diwali sweets recipes PolkaPuffs

It took me almost 25-30 mins to reach this stage (pic below). I added another two teaspoons of milk because the Khoya looked dry. Add milk as per the texture. Always cook on low flame else the Khoya will colour unevenly.

Mathura ke Pede recipe PolkaPuffs recipe Easy rakesh a band ham recipes Diwali sweets recipes PolkaPuffs

Turn off the flame (I didn’t cook it any further to make it a little more brown, my arms were hurting too much after stirring constantly). Add cardamom pwd and mix well. Let this mixture cool down for just 5-6 mins and add the castor sugar. And mix with your hands to incorporate the sugar.

Mathura ke Pede recipe PolkaPuffs recipe Easy rakesh a band ham recipes Diwali sweets recipes PolkaPuffs

(TIP: Don’t let the mixture cool off too much before adding the sugar as the sugar won’t melt properly. But in case the khoya has become too cold and the sugar isn’t melting properly, you can cook the khoya & sugar mixture for 3-4 mins on low flame and immediately take it out of the pan and mix well).

Once the mixture is ready, grease your palms with some ghee and make Pedas of any shape (I kept them rustic) and roll them in some castor sugar. And set them aside. These can be stored for more than a week even without refrigeration as they have been cooked so well. That’s it!

Mathura ke Pede recipe PolkaPuffs recipe Easy rakesh a band ham recipes Diwali sweets recipes PolkaPuffs

Don’t they look yum! I insist….you must make these, too easy and super delish!

Love,

Shreya💖

Slightly adapted from here.

Kurkuri Masala Puri / Paapdi

“Mummy ..ek aur kha loon?!” …means “Mom, can I have another one?!” She’d look at me sternly & go..”No, you’re going to ruin your dinner/ lunch”.. But eventually give in as I’d give the ‘puppy’ eyes! 😉 & me?! Well, I’d munch on a couple more happily 👌

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I know that this episode has happened to each of us as kids…specially when our mothers prepare something which only she can make…and we call it our favourite! I have many such ‘favourites‘ from my mom’s kitchen… Kurkuri Masala Puri or Paapdi as she fondly calls being one of the many!

Kurkuri masala puri

She’d make this often but not as often as I’d want her to make….they would make appearances a few times in a year, specially around Diwali, Holi or summer vacations 😊 and when I’d insist, she’d make them for me. And I just couldn’t stop munching until there would be none left. So crispy they’d be, who could resist!? So simple in her culinary approach even to this day…she’d make them in a breeze. And now when I make them, I spend an entire afternoon….or so did she, but I was too ignorant to pay attention. I wish I could back in time & make them along with her…that’d be so much fun!

Kurkuri masala puri

Needless to say that I’ve learnt them from her…over the telephone! LoL! Yes, she teaches me everything over a call…patiently, while I keep repeating it back to her so that I am well versed…then I try it out and send her a picture…she obviously replies back with appreciation and encouragement 😬😬 Thank heavens for WhatsApp! I share whatever I cook with her 😇 Well…enough chatting!! I could go on when it comes to me and my mom… Another thing that’s great is that my hubby likes them too…so I know that I make these…they’ll be over soon👌… Let’s start with the recipe …

️Yield: 38 puris (exactly, whenever I make. You could get a few more or less)

Equipment: a large mixing bowl, a rolling board, a rolling pin, a knife, a wok, a slotted ladle, measuring cups/ spoons, kitchen tissue, a kitchen towel.

Ingredients:

2 cups wholewheat flour

1/2 cup gram flour (besan)

2 tbsp crushed kasoori methi (dried fenugreek leaves)

1 tsp turmeric pwd

1 1/2 tsp red chilly pwd

1 tsp cumin seeds (jeera)

salt to taste

1 tbsp ghee

a pinch of hing (asafoetida, optional. I used it as we have added gram flour)

oil to fry

water for kneading as required

Method:

Take all the dry ingredients mentioned above in a mixing bowl and stir everything together. Next add the ghee and rub it with the flour using your fingertips for 3-4 mins. We don’t need to do it anymore than that. Now,  add water, little by little and make a very stiff dough. Cover it with a damp kitchen towel and set aside for 20 mins.

After 20 mins, grease your palms with some oil & divide the dough into playing marble sized balls ( I could make 38 balls). Next, using a rolling board and a rolling pin, roll these balls in circular shapes, thickness should be as thin as a roti/ chapati & the diameter of about 2 – 2 1/2″. Using a knife, prick every puri well (refer the picture below)

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Do this for all the balls and keep them on a plate. Now, heat oil for frying in a wok, once it’s hot enough, reduce the flame to medium to low, start frying these puris 2-3 at a time on low or medium flame only. If we fry it too quickly on a higher heat, it won’t be crispy and the insides will remain raw. Once each puri turns a rich golden colour, remove from the wok & drain it well on kitchen tissues. Do the same for the entire lot. Once they have cooled, you can store them up to 5-6 days in an airtight container 😊

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Enjoy these with a cup of tea or simply munch away….tastes great with some pickle or spicy chutney too 👌

Love,

Shreya ❤️

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