Diwali Recipes

Happy Diwali Wishes
From 101lifeStyle.com

Special Snacks

1.Spicy Sev:
Ingredients:
1 1/2 cups gram flour, 1/2 tsp turmeric powder, 1/2 tsp cumin powder, 1/2 tsp asafoetida, 4 peppercorns(powdered), 1 tsp salt, 2 tbsp butter, 2 tbsp oil, oil for deep frying.

Method:
Mix all the ingredients, except oil for deep frying, well.Add enough water and bind to a smooth dough.Heat oil in a kadai. Divide the gram flour dough into large enough portions to fit into the sev press and press out the sev directly into the hot oil in manageable lots.Fry till crisp and golden brown.Store in an airtight jar.

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2.Dahi Vada:

Ingredients:
For The Vadas:1 cup Udad dal (Black gram dal), 1/4 cup Mung dal (Green gram dal), Salt to taste.
For Dahi Topping:5 cups Dahi, 1 tsp Green chillies(chopped), 1/2 tsp grated Ginger, 7-8 Curry Leaves, 1/4 tsp Mustard Seeds, Pinch of Asafoetida, 4 tsp Sugar, Salt to taste.

Method:
To Prepare The Vadas:
Soak the both dals overnight. Grind it to a smooth paste. Add salt to taste. Heat oil for deep frying in a kadahi and add spoonfuls of dal batter and fry until the wadas are golden brown. Drop the hot wads in a bowl of cold water and leave for about 5 minutes. Take each wada out from water, squeeze the water out and set aside.To Prepare The Dahi:
Blend the yogurt with little water until it is smooth. Add sugar, salt, green chillies and ginger.pour overthe wadas. Make a tarka of mustard seeds, asafoetidaand curry leaves and pour over the dahi wada.Sprinle red chiili powder, roasted jeera powder and chat masala. Serve with sweet and sour tamarind chutney.

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3.Samosas:

Ingredients:
For cover:
1 cup plain flour (maida) 2 tbsp. warm oil, water to knead dough.
For filling:
2 potatoes large (boiled, peeled, mashed), 1 onion finely chopped, 2 green chillies crushed, 1/2 tsp. ginger crushed, 1/2 tsp. garlic crushed, 1 tbsp. coriander finely chopped, 1/2 lemon juice extracted, 1/2 tsp. turmeric powder, 1/2 tsp. garam masala, 1/2 tsp. coriander seeds crushed, 1 tsp. red chilli powder, salt to taste, oil to deep fry.

Method
For dough:
Make well in the flour.Add oil, salt and little water.Mix well till crumbly.Add more water little by little, kneading into soft pliable dough.Cover with moist cloth, keep aside for 15-20 minutes.Beat dough on worksurface and knead again. Re-cover.
For filling:
Heat 3 tbsp. oil, add ginger, green chilli, garlic, coriander seeds.Stir fry for a minute, add onion, saute till light brown.Add coriander, lemon, turmeric, salt, red chilli, garam masala.Stir fry for 2 minutes, add potatoes. Stir further 2 minutes.Cool. Keep aside.
To proceed:
Make a thin 5" diam. round with some dough.Cut into two halves. Run a moist finger along diameter.Join and press together to make a cone. Place a tbsp. of filling in the cone and seal third side as above.Make five to six. Put in hot oil, deep fry on low to medium till light brown.Do not fry on high, or the samosas will turn out oily and soggy.Drain on rack or kitchen paper.Serve hot with green and tamarind chutneys (refer chutneys), or tomato sauce.

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4.Hot Kachori:

Ingredients:
For cover:
1 1/2 cup plain flour 3 tbsp. oil, salt to taste, cold water to knead dough.
For filling:
1 cup yellow moong dal washed and soaked for 1/2 hour, 1 tsp. garam masala, 1 tsp. red chilli powder, 1/2 tsp. dhania (coriander) powder, 1/2 tsp. coriander seeds crushed coarsely, 1/2 tsp. fennel (saunf) seeds crushed coarsely, 1/2 tsp. cumin seeds, 1/2 tsp. mustard seeds, 1 tbsp. coriander (leaves finely chopped), salt to taste, 2-3 pinches asafoetida, 1 tbsp. oil, oil to deep fry, 1 tbsp. plain flour for patching.

Method
For cover:
Mix flour, salt and oil, knead into soft pliable dough. Keep aside for 30 minutes.
For filling:
Put plenty of water to boil. Add dal.Boil dal for 5 minutes, drain.Cool a little. Heat oil in a heavy pan.Add all seeds whole and crushed allow to splutter.Add asafoetida, mix. Add all other ingredients.Mix well. Do not smash the dal fully.But enough to make the mixture hold well.Remove from fire, cool.Divide into 15 portions. Shape into balls with greased palms.Keep aside.
To proceed:
Make a paste with water, of flour for patching.Keep aside.Take a pingpong ball sized portion of dough.Knead into round. Roll into 4" diam. round.Place one ball of filling at centre.Pick up round and wrap ball into it like a pouch.Break off excess dough carefully.Do not allow cover to tear.Press the ball with palm, making it flattish and round.Repeat for 4-5 kachories.Deep fry in hot oil, on low flame only.If the kachori get a hole anywhere, apply some paste.Return to oil and finish frying. Turn and repeat for other side.Fry till golden and crisp. Small bubbles must appear over kachori.Drain and serve hot with green and tamarind chutneys.Take care to fry on low. Hurried frying will result in soggy and oily kachories.

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