Purva's Daawat

Diwali Dhamaka ~ Announcement

noreply@blogger.com (Purva Desai) — Tue, 13 Oct 2009 06:31:00 +0000

After the enthusiastic participation for Janmashtami and Ganesh Chaturthi celebration, Festive Food Event is not satisfied. Its graving to enjoy more and More......Yeh Dil Maange More.....

FF continues to enjoy the festivities, and this time it promises a big Dhamaka and what's the Dhamaka........You guessed it Right its Announcement of celebration of much awaited festival 'Diwali Dhamaka'.

Diwali is the festival of lights, joy, and happiness. It brings in serenity, happiness in one's life. In this 6 days affair, which starts from and continues till Bhai Dhuj and Dev Diwali we come across many goodness of this festival.

Diwali welcomes new things in our life, and we go ahead with last year's sadness and old things in life.

To know in detail Diwali concept, one can have a glance here...... and one can check out last year's series of participations here.....

Guideliness for Diwali Dhamaka

* Diwali is celebrated in different ways, all across India and now even Globally, So prepare any dishes which you revives the essence of Diwali, it can be any savoury snacks, Sweet dish, Sabji's, rice dish or parathas. Diwali is not only restricted to food, one can sent in entries of decorative diyas, colourful Rangoli, Lanterns, any decorative items or fireworks pictures.

* Last Date for sending your entries is 5th November 2009

* Old entries are accepted as long as you didn't sent the same entry last year. In last event we have experienced people not reposting the old post, simply linking it to the event annoucement, but seeing the enthusiasm of participants we had accepted those entries. Its a humble request to repost old post, by linking it to event annoucement.

* Bloggers please add a link back to this event announcement. We would be glad if you can include Diwali colourful Logo. There are no restrictions on the number of entries.

* Send in your entries at Indian.festivefood@gmail.com with below mentioned information with subject
FF: Diwali Dhamaka

* Name:

* Dish Name:

* Blog’s Name:

* Blog URL:

* Post URL:

*Picture: Please attach the picture(s)

* Non Bloggers no need to get upset, email your recipe along with the picture. We will post it on your name and include it in the round up.

So what are you waiting for.....Come join this Dhamaka...........

Janmashtami & Ganesh Chaturthi Round Up

noreply@blogger.com (Purva Desai) — Fri, 02 Oct 2009 07:00:00 +0000

Festive Food announced not only one but two festivals. Festive Food event celebrated Janmashtami & Ganesh Chaturthi Event. together.

First of all my sincere apologises to my fellow blogger friends for delayed round up, my professional commitments were not allowing me to devote necessary time to my passion that's cooking and showcasing the same through blogging. But the long wait is over and here's the much awaited round up for the event. I am sure after seeing the lovely, divine and authentic dishes round up, I will see a mouth wtaering and tongue licking smile on every one's face.

Even this time there was an overwhelming response for the event. I was delighted seeing the lovely decoration and dishes prepared by enthusiatic bloggers. So let's not wait and start the lovely treat for our eyes. Let's first see the lovely decoration and pooja decor done

EC of Simple Indian Food has shared with us the lovely picture of Lord Ganesha which she had captured while she had visited Belur - Halebid, a historical place in Karnataka close to Hassan.

Nithya of Fourth Sense Samayal has showcased her lovely Krishna Janmashtami celebration and Ganesh Chaturthi celebration.

Priya's Feast had presented lovely feast to Lord Krishna Shama celebrated Ganesh Chaturthi with lots of Vigor and Zeal. Here Comes Lata Raja's with Different Flavors and Tastes and her divine Temple.

Priya Raj of Ensamaiyal had welcome Lord Krishna by making Krishna's Feet and had made cute Umbrella to protec Lord Ganesha.

Here are glimpses of Ganesh Celebrations at Gita's Kitchen.
Pavithra's Kitchen showcases lovely decoration during festivities.

Srivalli had made this cute Ganesh Idol.

Anu's Yummy Recipes showcases step by step lesson to make Ganesh Idol.

Priyanka of Asankhana gives lovely glimpses of Krishna Janmashtami

After sthapna of the Lords and pooja, Let's shree Ganesh with Daawat from my kitchen, with the Naivedya's offered to GOD.

Since Bal Gopal loves Milk and Milk products, I always stick with Dairy sweets for Janmashtami, This time I tried pleasing my Nandgopala with rich and creamy Basundi.

For Ganesh Chaturthi, Naivedya was Suji ka Halwa / Rawa Sheera and How can one forget Ganeshji's Ladoos, so I offered Churma Na Ladoo.

Aparna of Aps Kitchen was all geared up, and had prepared yummilicious treat to please the Lord. Her kitchen was filled with lovely prasadam like Kele Phodi, Duddhe Phodi, Daali Toy & Vermicelli Kheer.

Inside Suma's Cuisine one can find Banana Halwa, Banana Chips, Kheer, Sugar Cashew Nuts, Sweet Maida Puris and Pazham Poris.

Here comes Priya's Easy N Tasty Recipes of Chickpeas Sundal, Wheat Flour Kozhukattai, Coconut N Jaggery Balls, Semolina Oats Kheer, Mixed Beans Sundal & Onion Medhu Vadai, Modak, Boorelu, Panchakhadya & Nugul-Untallu. What a healthy and Nutritrious way to celebrate Festivals.

Viki of Viki's Kitchen, eagerly participated in the event with her lovely dish called Aval Vellam. she also came up with healthy looking Sesame Ladoos and Mothagam

Prasu of Prasu's Kitchen has shared with us lovely recipe of Badusha and Kajukatli for Krishna Jayanti and For Ganesh Chaturthi she comes up with delicious dishes like Chitti Chegodilu, Aloo Bonda, Oats Pohe, Marmara Pakodi, Asparagus,Healthy Cutlet and Raw Banana. Sireesha of Mom's Recipes had prepared Aval Payasam for Shree Krishna Janmashtami.

Vijitha, who's a Foodie, let's see what's cooking in her hat for the festivities........and its Aval Payasam.
Divya's Cook Book, gives us lovely recipe of Modak for Lord Ganesha.

Nithya of Fourth Sense Samayal had prepared delicious Sweet Aval for Bal Gopal and traditional Modak and Kollukattai for Lambodar

Priya's Feast had authentic Kozhukattai for Ganesh Chaturthi.

Oriya Foodie had prepared special Chana dal on Janmashtami
Sowmya continues her Creative Saga, and comes up with her version of Kozhakattai.
My Dear Friend Sukanya of Sukanya's Musing, invites Ekdant, with hot and puffed up Puris.

Shama celebrated Ganesh Chaturthi with lots of Vigor and Zeal, she had pleased the Vighnaharta with lots of Naivedya.

Here Comes Lata Raja's Different Flavors and Tastes, one can see the long spread and tasty Naivedya offered to Lambodar and specially Panchagajaaya and also Janmaashtami Special Aval Payasam.

Visit Sailaja's Kitchen to grab varieties of Kolukattai, like Uppu Kolukattai, Poornam Kolukattai & Sweet Kolukattai

Priya Raj of Ensamaiyal had prepared scrumpious prasadam for Makhan Chor and Gajanana like Thattai, Seedai, Somaas

Jyoti's Panchpakvan for the Festival was Puran Poli and Modak.

Uma's Essence of Andhra has unique Modak to offer, and its Arati Kudumulu

Sushma Mallya cooks Authentic Food Delights like Modak, Sheera and Madgane( a sweet made with jaggery) for the Festivities.

Sadhana & Muskaan, true to the name of their blog A2Z Vegetarian Cooking offers yummilicious and grand feast to the GOD, which has almost all the dishes from A 2 Z. Be prepared for their extensive list - Urad Gram Filled Rice Dumplings(Ulundu Kozhukkatai), Vegan Cracked Wheat Pudding(Godhumai Pradaman), Sweet Sesame Seed Balls(Ellu Urundai), Sweet Mixed Nut shells , Uppu Seedai(Fried Crispy rice balls), Churma Ladoo, Whole Wheat Sweet Appam, Ulundu Vadai(Urad Dal Vada) and last but not the least Ricotta Cheese Peda

Jyothivalaboju had prepared talikala payasam for Ganesh Chaturthi.
Shobhana's Rasoi also had Ganesha's Favourite Naivedyam.

Priti's mouth watering IndianKhana offers Almond Pistachio Milk and

Shobha of Anubhavati - Taste from My Kitchen had prepared Uppu Kopzhukattai, Vella Kopzhukattai, and Vella Cheedai

If you want Taste of Mysore try Lakshmi's Karida kadubu/Karjikayi.

One can find authentic Modak in Parita's World

After waiting Hour long moments, we have Sonia's delicious Gujhiya.

Sheba's Art Food and Travel Chronicles also includes Modak.

Renu's Kitchen have sweet and rich Seviyan.

Indu Comes up with unique dish called Puli Avil and Sweet Modak

Gita's Kitchen gives glazy Walnut Halwa

Vidhya gives recipes of varieties of Kozhakattai, on the eve of Ganesh Chaturthi like Vella Kozhakattai, Uppu Kozhakattai and Ulundhu Kozhakattai. Kanchan had prepared delicious Gajar Ka Halwa.

Pavithra's Dishes from her Kitchen includes Karjikai/Kozhukattai and Udhu untallu, and Sundal.

Srivalli had made Churma Ladoo and Boorelu for Ganesh Chaturthi.

Anu's Yummy Recipes presents yummy recipes of Kozhukattai and Urad Dal Vada.
Dip's Kitchen gives us scrumpious Punjabi Samosa and Besan Ladoos.

Vani had also prepared authentic Sweet Kozhukattai.

Priya's Vegeterian recipes gives Sweet and Creamy Payasam / Kheer.

Jayshree's Ruchi (fondness) towards art had inspired her to make this cute Ganpati Card, she also gives details about Ganesh Chaturthi in depth in her article about the festival. She had made Thengai Thirattupal, Aval Vilayichathu

Sandhya brings Poornam Kozhakattai for Ganesha

Here's Shama's plaintain leaf with loads of Naivedya for Ganesha

And here comes Shanthi's Panchamirtham a yummy dish for the GOD

I hope you all have enjoyed this Festive treat and had celebrated the festivals by forgetting everyday’s stress and tensions, that’s what festivals are for and real motive of Festive Food Event. But this is not the end of the treat, Here comes, much announcement of much awaited Diwali Dhamaka Event. Let's celebrate the event with lots of Dhamaka.

Dhokla Poha ~ Wagharela Dhokla

noreply@blogger.com (Purva Desai) — Mon, 21 Sep 2009 16:58:00 +0000

From past few days I am badly tied up, both on personal as well as professional front. I am not able to give time to my blogging world. With the onset of long weekend I was so excited, I was desparately waiting for this much needed break. I and my husband decided to relax on this weekend and not involve in much of an activity. For the first time, I was also bored to enter the kitchen and cook. I had leftover of Khatta Dhoklas, which I had prepared last night, instead of throwing them, and my lazy bones were soo tired of making some new breakfast I decided to utilize this leftover Dhoklas. In Gujarati family usually dhoklas are consumed next day by adding a waghar to it and make them more delicious. One can also call them Dhokla Poha or in Gujarati lingo Wagharela Dhokla. If one enjoys Dhokla, then you will relish Wagharela Dhokla. We enjoyed our weekend morning with wagherela dhokla, and solving sudoku and sipping hot masala chai.

Ingredients:
1/2 Bowl of Khatta Dhokla
1 Chopped Onions
3 - 4 Curry Leaves
Pinch of Hing (Asafoedita)
1 Teaspoon of Rai (Mustard Seeds)
2 Teaspoon of Coriander Powder
1 Teaspoon of Cumin seed Powder
1 Teaspoon of Turmeric Powder
1 Teaspoon of Red Chilly powder
Chopped Coriander for garnishing
Salt to taste
Oil

Method:
1. Take leftover khatta dhoklas, and cut them in to small pieces wit your hand or knife. Keep the small pieces of dhoklas aside.
2. Heat oil in a pan, add pinch of hing and mustard seeds. Once the seeds starts spluttering add curry leaves and chopped onions.
3. Saute onions till they turn golden brown, add coriander powder, cumin seed powder, turmeric powder, red chilly powder, salt to taste and mix well with the onions.
4. Once the masalas are cooked add, dhokla pieces and mix well with the masalas and onions.
5. Allow the masalas to cook with the dhoklas for few seconds. Once cooked properly, garnish it with chopped coriander.

My Dear Friend Suma and Ammu have tagged me, one can check the tag details here...... and Jyoti has shared with me bundle of awards like yum blog award, 360 degree award and Giant Bear Hug Award. Thank you gals for these bundle of joy.

AddThis Social Bookmarking Buttongreat free widgetsWidgetbox

Cream of Mushroom Soup

noreply@blogger.com (Purva Desai) — Fri, 11 Sep 2009 10:20:00 +0000

Mumbai weather goes from one extreme to another. After prolonged dry spells, monsoon has once again onset with its kind showers across India. Heavy chowers have changed the hot, sultry and humid climate to pleasant atmosphere. With the down pour of rains, nothing soothes me than a bowl of warm soup.

Mushrooms are available in abundance during rains. Wild mushrooms just pops out out all over the places. On one such rainy night, I just decided to sip Cream of Mushroom Soup. This creamy, thick and delicious soup is a meal in itself. The addition of mild herbs makes it more delectable.

Ingredients:

500gms Button Mushrooms
1 Whole Garlic
1 Finely Chopped Onion
1 Cup of Vegetable Stock or Water
1/4 Cup of Milk
2 Tablespoons of Butter
3 Tablespoons of Cream
1 Tablespoon of Maida (All Purpose Flour)
1 Tej Patta (Bay Leaf)
1 Teaspoon of Pepper powder
1 Teaspoon of Oregano (Optional)
1 Tablespoon of Chopped Parsely
Juice of 1/4 Lime
Salt as per taste

Method:

1. Remove the stems of the mushrooms and wash them very thoroughly. Cut the mushrooms in quarter or slice them.

2. Finely chop the Garlic and Onions. Heat a sauce pan and melt the butter. Add tej patta, finely chopped garlic and onions. Saute them till onions becomes light.

3. Add sliced mushrooms, along with a pinch of salt. Mix it well and cover it with lid. Since mushrooms cooks faster, remove the lid after a mintue. Mushrooms will be soft and they will realise their natural water.

4. Sprinkle a tablespoon of maida over it and mix it well. Add vegetable stock or water and allow it to boil.

5. After one boil add milk, cream, pepper powder, oregano and salt as per taste. Allow the soup to simmer on a low flame for 2 mintues. The Consistency of the soup should be thick. One can have the closer look of the texture and consitency of the soup.

6. Once the soup is ready sprinkle chopped parsely and add lime juice to it. Garnish it with a dash of cream before serving.

This post goes for Siressha's Soup N Juice Event

Below Mentioned Entries also goes for the same Soup N Juice Event

* Beet Root Soup

* Cabbage & Mushroom Cream Soup

* Slushy Strawberry Banana Smoothie

* Tiranga Juice

* Virgin Pina colada

Priya Raj, Jyoti, Sandhya and Muskaan have shared with me Yum Blog Award and Honest Scrap Award. Thank you gals for your kind words and thinking about me...

You can read more about these awards here.....

AddThis Social Bookmarking Buttongreat free widgetsWidgetbox

Chowli Churry ~ Black Eyed Beans Curry

noreply@blogger.com (Purva Desai) — Mon, 07 Sep 2009 07:32:00 +0000

Chowli Curry is 'R''s favourite curry, he can have this any time of the day. Chowli curry can be prepared in a jiffy and it taste simply delicious as I add varieties of masalas, to make it more chat pata and yummy.

Chowli or Black Eyed Beans are low in fat, high in proteins and rich in fibre. After having this curry, you bound to fill full due to rich fibre contents in chowli. In addition a diet high in fibre can reduce your risk of developing diabetes and help lower blood cholestrol levels, which can reduce the risk of heart diseases.

Ingredients:
1 Cup of Chowli (Black Eyed Beans)
2 Medium Sized Onions
2 Medium Sized Tomatoes
6 - 7 Garlic cloves
1 Small Ginger Piece
4 - 5 Curry Leaves
1 Teaspoon Cumin seeds
1 Teaspoon Coriander powder
1 Teaspoon Cumin powder
1 Teaspoon Red Chilli Powder
1/2 Teaspoon Turmeric powder
Pinch of Hing (Asafoedita)
1 Teaspoon Garam Masala Powder
1 Teaspoon Pav Bhaji Masala
1 Teaspoon Chana Masala Powder
1 Tablespoon Chopped Coriander
Juice of 1/2 Lime
Salt to taste
Oil
Water

Method:
1. Soak chowli ~ Black Eyed Beans for 6-7 hours or overnight. Once soaked, clean them in running water and drain them.

2. Take onions, ginger and garlic cloves in a bowl, and grind it to a smooth paste in a food processor.

3. Heat oil in a pressure cooker, add a pinch of hing and cumin seeds. Once the seeds starts spluttering add curry leaves and onion, ginger and garlic paste. Saute till onions turns light golden brown in colour.

4. In the same food processor container, grind the tomatoes in to a smooth paste. Add this tomato paste in the onion mixture and saute it.

5. Add pinch of salt, coriander powder, red chilli powder, cumin powder, hing and a pinch of salt and mix it well and saute the onion and tomato mixture.

6. Take a small bowl, add garam masala powder, pav bhaji masala and chana masala powder. Add two tablespoon of water in these masala and mix well to make a smooth paste. Add this paste in the pressure cooker and mix well with the onion and tomato paste. Allow the mixture to simmer for few minutes on a low flame. Mixing masalas with the water allows the masala to cook well and it gives a real different taste to the curry.

7. Once the masalas are cooked, add drained black eyed beans, water and salt to taste and mix well. Close the lid of the cooker and allow it cook.

8. Cook till 6 - 8 whistles, switch off the gas and allow the cooker to cool down. Once cool open the lid and add chopped coriander and lime juice to the curry. Allow the curry to simmer for 2 minutes.

9. Serve hot with rotis or parathas or even with rice.

This post is my entry for my Dear Friend Viki's Side Dish For Chapati

This post heads to MLLA- 15 hosted by Sia at Monsoon sp ice and is the Brain child of Susan of The Well Seasoned Cook

Mythreyi Dilip has showered upon me Honest Scrap Award,

Thank you for thinking about me and sharing it with me. One can read 10 Honest Things About Me Here.......

Rupali has obliged me with Yummy Blog Award and Passionate Chef Award, I am really grateful and thankful to her for this token of love.

AddThis Social Bookmarking Buttongreat free widgetsWidgetbox

Churma Na Ladoo ~ Wheat Flour Ladoos

noreply@blogger.com (Purva Desai) — Mon, 31 Aug 2009 11:10:00 +0000

Ganesh Chaturthi is incomplete without Lord's Favourite Ladoos. Last year I made authentic Modak for Vighnaharta, this year I decided to serve him with our traditional Gujarati Ladoos called Churma Na Ladoo. Gujaratis and brahmin community in particular are very fond of these Ladoos. They made from wheat flour and ghee and it gets its sweetness from jaggery. Guajarati Brahmin's feast is incomplete without Churma Na Ladoo.

Ingredients:
2 Cups of Coarse Wheat Flour
1/2 Cup of Rawa (Semolina)
1/2 Cup of Milk
1/2 Cup of Water
2 Cups of Ghee
1 Cup of Ghee / Oil for Frying
2 Cups of Shredded Jaggery
2 Tablespoons of Elaichi Powder
1 Tablespoon of Jaiphal Powder (Nutmeg Powder)
1/2 Cup of Khus Khus (Poppy Seeds) / Sesame Seeds

Method:
1. Take course wheat flour, and add rawa to it. If you don't have course wheat flour, increase the amount of rawa to 11/2 cup. Add water, milk and knead a very though dough.

2. Make small balls or muthias out of this dough. Heat ghee or oil and deep fry these wheat balls till they turn brown in colour. This is the easy and best way to cook the wheat flour instead of traditional and time consuming method of making bhakris out of these small balls and then roasting them.

3. Once the wheat balls are fried, allow them to cool, later grind them coarsely in a food processor. The consistency should be of a coarse powder. Add elaichi and jaiphal powder in the grinded wheat.

4. Heat ghee in a pan, add shredded jaggery and allow jaggery to melt in the ghee, spread this mixture in the grinded wheat powder. Mix well with ghee, jaggery and wheat mixture with the help of a stapulla. Don't mix it with your hands as it will burn them as the ghee and jaggery mixture is very hot.

5. Once properly mixed, apply small amount of ghee on ur palms, take the ghee, jaggery and wheat mixture and make small round balls or ladoos by pressing it in between your palms. Make the ladoos when the mixture is still hot. Roll the ladoos in khus khus or sesame seeds.

6. Allow them to cool and place them in the air tight container. They can be stored for almost 10 days.

This is my entry for my very own Janmashtami & Ganesh Chaturthi Event.

This post also goes for Sanghi's IFL - Milk Event and Sara's Sweet and Savoury Event

My Dear Friends Sanghi, Priya Raj and Lone Acorn have tagged me, you can know more about me through this tag here..... thank you girls for thinking about me and tagging me.

AddThis Social Bookmarking Buttongreat free widgetsWidgetbox

Suji Ka Halwa ~ Rava Sheera

noreply@blogger.com (Purva Desai) — Mon, 24 Aug 2009 09:24:00 +0000

Wishing Happy Ganesh Chaturthi

Lord Ganesha is the God of prosperity and wisdom. Ganesh Chaturthi is celebrated with great pomp and devotion in Mumbai. There are Ganesh Pandals in every nook and corner and lanes of Mumbai. Pandals are decorated and there are many festive programmes organised for the Lord. Ganesh Idols are bought one day earlier at night. Every body is out to welcome the beloved God by Chanting ''Ganpati Bappa Morya''.

This 10 days Sarvajanik festival is celebrated all over Maharashtra with great zeal and enthusiasm. People also get Ganesh Idols in their homes and in their Societies or apartments. Even our apartment has got Ganesh Idol for 5 days. There are lots of exciting programmes lined up to celebrate the festivals. Will include my readers with this celebration by showcasing the pictures of the festival in my next post.

This time I prepared Suji Ka Halwa or Sheera as one of the Naivedya for Vinayaka. Suji Ka Halwa, is popularly known as Sheera in Western India. It is a sweet semolina pudding Sheera is always prepared as Prasad or Naivedyam for Satyanarayan Pooja. This is by far the simplest and easy dessert one can prepare for any occasion. All the ingredients required to prepared this rich and aromatic dessert is easily available in our house. I love the aroma, when suji (semolina) is getting roasted in ghee and the best part about Sheera is you can even store it for one day and re heat it the other day and enjoy it.

Ingredients:

1 Cup Suji (Rava, Semolina)
4 Tablespoons of Ghee
1 Cup of Sugar
1 Tablespoon of Malai / Cream (Optional)
2 Cups of Whole Milk
1 Tablespoon of Elaichi (Cardamom) Powder
1 Tablespoon of Kish Mish (Raisins)
1 Tablespoon of Chopped Nuts (Cashew nuts, Almonds, Pista)
Few Saffron Strands

Method:
1. Heat ghee in a deep pan, add chopped cashews and roast them, once roasted remove them and keep them aside.
2. Add rava or suji or semolina in the melted ghee. Roast the suji for 5 to 10 minutes on a low flame.
3. While roasting the suji, add sugar, cardamom powder, raisins, roasted cashews and other chopped nuts. Meanwhile, boil the whole milk and add kesar to it.
4. Roast the suji till it turns light golden in colour and one can smell the aroma of the roasted suji.
5. Once the suji is roasted add boiled milk and cream to roasted suji, on a low flame keep on stirring the suji and milk. See to it no lumps are formed while mixing suji and milk.
6. Keep on stirring the mixture till you get a thick halwa like consistency. Garnish it with chopped nuts and serve it hot.
The whole post is for my very own Janmashtami & Ganesh Chaturthi Event.

This post also goes for Sanghi's IFL - Milk Event

Sireesha, Priya Raj and My Dear Friend Sukanya has shared with me Scrumptious Blog Award -a blog award given to sites who: Inspire you Encourage You May give Fabulous information A great read Has Scrumptious recipes Any other reasons you can think of that make them Scrumptious!

Thank you girls! for considering me worthy for this award, I promise will come up with more exciting recipes.

Sukanya has also shared with me Kreative blog award, One lovely Blog Award and award

AddThis Social Bookmarking Buttongreat free widgetsWidgetbox

Basundi ~ Awards

noreply@blogger.com (Purva Desai) — Tue, 18 Aug 2009 10:36:00 +0000

I usually make milk based dessert for Janmashtami as Milk was loved by my Bal Gopal. Last year I made Kheer
for Nandlala and made recently made Kalakand on Rakshabandhan, so decided to try my hands on Basundi this time.

Inspite of Swine flu scare in Mumbai, people were out on the streets with or without mask to watch the Dahi Handi Procession, it did not hamper the festive spirits of people and like always there were lots of Dahi handis all over Mumbai.

Basundi is a rich dessert loved by all in my family. Basundi is a thick, creamy dessert made by burning milk on a low heat and reducing milk to half. It is served chilled and garnished with lots of dry fruits. It is prepared usually during festive seasons in Gujarati households.

The best part about this dessert is one can prepare Basundi, one day in advance, and it becomes more rich and creamier as you chill it more.

Ingredients:
2 Litres of Full Fat Milk
1 Bowl of Sugar
1 Tablespoon of Elaichi Powder (Cardamom)
1/2 Tablespoon of Nutmeg Powder
3 Tablespoon of blenched nuts (Charodi, Almonds and Pistachio)
A pinch of Saffron

Method:
1. Take a deep pan (preferrably Non-stick), add 2 litres of full fat milk and bring it to boil.
2. Allow it to boil on a very low flame, keep on stirring it occassionally.
3. s the milk keeps on burning it will start coating on the sides of the vessel. With the help of a spatula keep on stirring the milk and remove the milk coating from the sides.
4. When the milk reduces to half, add sugar, elaichi powder, pinch of saffron and half blenched nuts.
5. Milk will turn light pink in colour and will be very thick in its consistency. Remove it from the heat and allow it to cool.
6. Once cool down, refrigerate it for few hours. One can see the layers of thick cream on top once the basundi is chilled.
Garnish it with nuts and saffron, serve it chilled.

This whole post is for my very own Janmashtami and Ganesh Chaturthi Event

This post also goes for Sanghi's IFL - Milk Event

Lovely Sangi has showered me with this cute gift ''A Fabulous Blog Award'', Thank you dear, will always cherish your lovely gift

Pinky has also shared with me Kreative Blog award, I love your Blog award and One Lovely Blog Award, Thanks a ton for considering me worthy for this award.

if (WIDGETBOX) WIDGETBOX.renderWidget('3d0ac52e-0ca6-4bd5-a7b6-f0432b161721');Get the <a href="http://www.widgetbox.com/widget/addthis-bookmark">AddThis Social Bookmarking Button</a> widget and many other <a href="http://www.widgetbox.com/">great free widgets</a> at <a href="http://www.widgetbox.com">Widgetbox</a>!

Announcing ~ Janmashtami and Ganesh Chaturthi

noreply@blogger.com (Purva Desai) — Thu, 13 Aug 2009 14:10:00 +0000

Priti and Purva, (Myself) both are enthusiastic and fun loving people. We both came up with sharing the joy of our festivals with Festive Food Event - 'FF'.

Last year FF celebrated all the festivals in this blogosphere with fellow blogger friends.

As Promised Festive Food is back this year with same zeal and enthusiasm to celebrate not only one but two festivals ~ Janmashtami & Ganesh Chaturthi.

The main reason to celebrate both these festivals together is that they fall almost during the same time and one important fact we all forget is --- We all know Maharishi Ved Vyas as the author of our great Epic Mahabharat, where Lord Krishna gives preaching of Bhagwad Gita to Arjun but Ved Vyas request Lord Ganesh to aid him writing in the text of the great Epic.

Kindly check the last year enthusiastic participation in the FF celebration here......

With the Rakhshabandhan event on verge of completion, its not the completion of the festivities. The festivities are on going. One can click here.....on our last year's Event Annoucement to know the importance, rituals and many more details of Janmashtami and Ganesh Chaturthi.

The one simple aim of FF Events is to enjoy the auspicious festivals with enthusiasm and vigor. Share your rituals, customs and happiness with the fellow bloggers and other readers through this lovely medium of blogging.

Simple Guidelines to celebrate Krishna Janmashtami and Ganesh Chaturthi

* The Basic aim of Festive Food Event is to enjoy the festival. So no need to go out of the way to prepare any dish especially for the event. Send in the Naivedya or any dish (Sweets, Savoury Snacks, Sabjis, Curries, Rice dish....List goes on) prepared for the festivities.

* One can even send entries with details about the festival, Pictures of the festival celebrated in your vicinity, Cards, Rangoli designs, Pandal Decoration, any Incident related to these festival.

* Last Date for sending your entries is 5th September 2009

* Old entries are accepted as long as you didn't sent the same entry last year.

* Kindly Link back to this page your old and new entries with the Krishna & Ganpati logo.

* Send in your entries to Indian.festivefood@gmail.com with the subject line ''FF'' along with below mentioned information:-

Name

Blog's Name

Blog's URL

Dish Name

Dish URL

Picture of the Dish

Note ~ Entries will not be included in the round up in the absence of an email.

So Friends what are you waiting for, rush in with your entries by preparing delicious delicacies and Naivedyam to celebrate the birth of Balgopal and Ganesh

AddThis Social Bookmarking Buttongreat free widgetsWidgetbox

Kalakand ~ Awards

noreply@blogger.com (Purva Desai) — Tue, 11 Aug 2009 11:03:00 +0000

With The Onset of Sharavan, starts the Festive season of all Hindus and my grey cells starts working overtime thinking on what to prepare this time for the family and friends on the occassion of the auspicious festivals. This time it was my first Rakshabandhan after my marriage in India, as we left for UK immediately after my marriage.

We had planned a big get-together for my Hubby's sister and his cousin sisters as it was Rakhi and house warming party clubed together. The whole menu was decided except for the sweets. I was not able to decide which sweet to prepare for them as well as my brother.

Have you ever heard that a disaster in your life brings lots of praises and appreciation. I am a perfect example, that a disaster was a blessing in disguise for me and it got me lots of praises. One day left for Rakhi and I had still not zeroed upon the sweet, I was boiling the milk and it got spoiled. I was so upset as it was almost 10 at night and all the shops had closed and there was no milk at my place for the next day morning tea. But I litted my Dimag ki Batti and decided to make Kalakand for the Rakhshabandhan. I sieved the spoiled milk in a clean muslin cloth and removed the excess water and collected the Chenna and referigerated the Chenna for my next day preparation.
The Kalakand was appreciated by all and was over in one go. My Hubby's cousin were all ears for the recipe of the same. And I was all happy with my collars up with those appreciations.

Let me share the exact recipe in detail for this rich milk based delicious sweet ''Kalakand''. But let me caution my readers that this sweet is simple and easy but demands lots of patience.

Ingredients:
4 Litres of Milk
1 Cup of Sugar
Juice of 1 Lemon
1 Tablespoon of Elaichi (Cardamom) Powder
1/2 Cup of Chopped Pistachio and Almonds
Patience (A must Ingredient )

Method:
1. Take 2 Litres of Milk and allow it to boil. When its boiled with the gas on add lemon juice to it and allow the curd like small balls to separate from the milk. Keep boiling till all the milk turns in to curd like balls and one can see water separated from the milk.
2. The curd like balls are called Chenna (Fresh Paneer). Sieve the Chenna with clean muslin cloth and remove the excess water. Press the Muslin Cloth and remove the excess water if any. In my case I have used previous day chenna of spoiled milk which was 1Litre Milk and I bought other 3 Litres of Milk, Out of which I used 1 litre of milk to prepare the more chenna and other 2 litres of Milk for khoya preparation. Since I had to cater many people the quantity of milk used for Kalakand is more. One can used 2 litres of Milk - 1 litre for Chenna and remaining 1 Litre for Khoya.
3. Take a deep pan (preferrably Non-stick). Add remaining 2 litres of Milk and bring it to boil. When it reduces to half the quantity add the sieved Chenna, Sugar and Elaichi powder.
4. Now comes the most important ingredient - Patience in to picture. Keep on burning and stirring the milk on a low flame and Chenna continously. As the milk keeps on burning it will start coating on the sides of the vessel. With the help of a spatula keep on stirring the milk and remove the milk coating from the sides. The whole process may take 45 to 60 minutes or at times even more.
5. Keep on stirring the milk and chenna, till the milk is reduced to a thick lump. Milk is burnt completely and converted to Khoya and is mixed with Chenna, sugar and elaichi powder to become ''Kalakand''. Grease a plate with Ghee (White Butter) and spread the Kalakand mixture on it.

6. Allow the mixture to cool and spread chopped nuts on it and one can refrigerate the mixture. Once the Mixture is set, cut in to desired shapes. Your Kalakand is ready and even you be ready to receive the praises.

This is my entry for My dear Friend Priti's FF - Rakshabandhan Event a joint venture started my us to enjoy the festivities of the season.

This entry also goes for Sanghi's FIL - Milk Event

Dear Chakle Re....(Sorry I am not aware about her Name - Kindly share it withe me next time) and Malini Has shared with me I love your Blog Award, Kreative Blog Award and One Lovely Blog Award. Thank you gals for sharing this bundle of Joy with me, I am really honoured.

AddThis Social Bookmarking Buttongreat free widgetsWidgetbox

Puri Bhajji ~ Alu Puri

noreply@blogger.com (Purva Desai) — Thu, 23 Jul 2009 11:04:00 +0000

Dear Reader and my fellow blogger friends, I was away from the Blogosphere circuit as I was busy settling things in my new house. But I am back with my favourite breakfast dish Puri Bhajji.

Puri Bhaji is the most popular Breakfast at our place. Puri Bhaji is popularly known as Alu Puri in Northern parts of India. Its being served as heavy brunch at my place over the weekend. Puris are puffed wheat flat breads, they are served with delicious potatoe vegetable popularly known as Bhajji in Maharashtra. I simply love the aroma of curry leaves in this sabji. This simple yet tasty meal is ideal for a lazy weekend brunch.

Ingredients
For Puris
2 Bowls Wheat flour
2 Teaspoon Oil for Kneading
1 Cup of Luke warm water
1 Teaspoon of salt
Oil for Frying

For Alu Bhajji
5-6 Potatoes
2 Medium sized Onions
5-6 Curry Leaves
1 Tablespoon Garlic Paste
1 Tablespoon Ginger Paste
1 Tablespoon finely chopped Green Chillies
2 Teaspoon Mustard seeds
2 Teaspoon Urad Dal
1 Teaspoon Turmeric Powder
2 Teaspoon Coriander and Cumin seed powder
1 Tablespoon of Lemon Juice
1 Cup of Chopped Coriander
Salt as per taste

Method
For Puri
1. Take wheat flour and sprinkle salt and little oil and mix it well.
2. Add water and knead the dough. Keep it aside for few minutes.
3. Roll small round puris.
4. Heat oil and fry the puris.

For Alu Bhajji
1. Pressure cook the potatoes and remove the skin and keep it aside to cool. Mash the potatoes
2. Heat the oil, add a pinch of asafoedita and then add urad dal and mustard seeds. Once the seeds starts spluttering add curry leaves, ginger and garlic paste.
3. Add chopped onions and saute for few minutes till they light golden brown.
4. Add turmeric powder, coriander and cumin powder.
5. Add mash potatoe
s and salt as per taste and mix well.
6. Cook for few minutes and spread lemon juice and garnish it with coriander leaves.
Enjoy yummy hot puris with alu bhajji

Here is my entry fot my Dear Friend EC's WYF - Breakfast Event

AddThis Social Bookmarking Buttongreat free widgetsWidgetbox

Patra ~ Alu Wadi ~ Taro Leaves Pinwheels

noreply@blogger.com (Purva Desai) — Wed, 24 Jun 2009 05:45:00 +0000

One can see few similarities in Gujarati and Maharashtrian cuisine, due to the geographical similarities in these two states. Infact they were one state before India got Independence. On 1st May 1960, these two states of Maharashtra and Gujarat were formed on linguistic lines. Few dishes are prepared in Maharashtrian as well as Gujarati Cuisine but have different names, like Puran Poli is a Maharashtrian sweet dish, which is known as Gali Rotli in Gujarti Cuisine. Famous Gujarati Khandvi is known as Suralichi Vadi. One such dish which is prepared in both the cuisines is Patra ~ Alu Wadi.

Patra ~ Alu Wadi is a popular Gujarati and Maharashtrian snack. Taro or Colocasia leaves are rolled and filled with besan tangy and spicy paste. It resembles a green and gold pinwheel when sliced. Patra is also known as "pathrode," and the leaves are also called "alu" or even "elephant ears." The art of rolling the patra is important so that it binds the paste with the leaves while they are being steamed.

Ingredients:
8 - 10 Patra Leaves /Alu Leaves/ Taro Leaves Half Bowl of Besan (Bengal Gram Flour) 2 Tablespoon Garlic Paste
2 Teaspoon Red Chilli Powder
1 Tablespoon Tamarind Pulp
1/2 Teaspoon Turmeric Powder
1 Teaspoon Coriander Powder
11/2 Tablespoon of Jaggery
Salt as per taste
Oil
1 Teaspoon Mustard seeds
1 Teaspoon Fenugreek seeds
2 Teaspoon Sesame seeds
Grated Coconut and Coriander leaves for Garnishing

Method:
1. Wash all the Taro leaves carefully and then wipe it with clean cloth.

2. In a small bowl dissolve Jaggery and Tamarind pulp and leave it for 30 minutes.
3. Now make thick besan paste in a bowl, by placing besan, garlic paste, red chilly powder, coriander powder, turmeric powder, Salt to taste, tamarind and jaggery pulp. Add oil to this paste and if required very less water to make a thick paste.
4. On a clean surface, place a big taro leaf and with the help of your fingers spread the besan paste on the front side of the leaf.
5. Now a place another smaller leaf on the bigger leaf and apply the besan paste on it.
6. Now fold both the sides of layered leaves and keep applying the besan paste on every fold. Now roll the leaves tightly and keep on applying the paste on every fold and make a log.

7. In a similar way apply the paste to the rest of the Taro leaves.
8. Steam the Taro leaves log for 20 - 30 minutes.
9. Once they are steamed, allow them to cool and then cut the logs vertically. Once they are cut the will give a pin wheel look filled with spicy and tangy besan paste.

10. Few people prefer eating steamed Patra / Alu Wadi by dipping it in oil. And few deep fry them. But I prefer it by tempering them.
11. For tempering, heat oil in a deep vessel. Once the oil is hot add Mustard seeds and fenugreek seeds. Once they start spluttering add Sesame seeds.
12. Place the steamed Patra / Alu Wadi in this tempering and mix it well. Allow it to cook in this tempering for 1 Minute.
13. Garnish the Patras / Alu Wadi with grated Coconut and chopped Coriander leaves and serve it with either hot tea or serve it as a side dish in your main course

This is my entry for Priyanka's Shaadi Ki Thali Event, as Patras are prepared as one of the savoury snack during Gujarati weddings

AddThis Social Bookmarking Buttongreat free widgetsWidgetbox

Open Rawa Sandwich

noreply@blogger.com (Purva Desai) — Wed, 27 May 2009 18:29:00 +0000

An open sandwich, also known as an open face sandwich, consists of one single slice of bread with one or more food items on top of it. Open sandwich is generally eaten as part of breakfast and/or supper, a slice of fresh bread or a toast, with different spreads, butter, cold cuts such as ham, bacon, salami, or sausages and vegetables. The term sandwich is occasionally used (informally) in reference to open-faced sandwiches. Strictly speaking, an open-faced "sandwich" is not technically or in any true sense a sandwich, as it consists of a single slice of bread instead of two, and has toppings instead of a filling.

My mother used to prepare this delicious Indian version of Open Sandwich. The base of this open sandwich is rawa. Yes! even I gave that same annoying look when my Mother served me this sandwich for the first time in my teens. Had that first bite with lots of hesitation, how will an open sandwich taste with a Rawa as its base. But to my surprise it tasted mind blowing and I was not able to trace that its made out of semolina. Ever since this has been my favourite Sunday brunch. This dish was invited in my in- laws family with lots of apprehensions the first time I served them, but the result was the same - Super Hit!

Ingredients

11/2 Cup Rawa (Semolina)

1 Cup Curd

1 Large Finely Chopped Onion

1 Large Finely Chopped Capsicum

1 Large Finely Chopped Tomato

1Tablespoon Finely Chopped Green Chillies

1 Cup of grated Cheese
Butter
Salt to taste

Method:

1. In a large bowl, place the rawa along with all the vegetables and mix it properly.

2. Now add the curd, the amount of the curd should be such that it makes spreadable thick batter. Don’t add water in the matter to make it wet, instead increase the amount of curd. While adding the curd keep in mind that the vegetables used in the batter also oozes out natural water.

3. Add salt to taste and chopped green chillies in the batter and mix it well.

4. When you are ready to serve the sandwich, spread butter on all the breads. Spread the rawa and vegetable batter on the bread. Sprinkle grated cheese on top.

5. Heat the tawa / griddle, apply butter and place two to three (depending on the size of the tawa) breads.

6. Toast the base of the bread, then change the side and toast the spread batter side of the bread. The curd will bind the batter and the bread, so the batter won’t fall from the bread.

7. Toast the bread till it turns light golden brown. Serve hot along with ketchup and choice of chutney.

Aam Panna ~ Kayree Panha

noreply@blogger.com (Purva Desai) — Wed, 20 May 2009 06:31:00 +0000

With the Onset of Summers starts the season of King of Fruits - Aam ~ Mangoes. The sweltering heat of summers consumes lot of your energy and make you go dehydrated. Heat stroke and heat exhaustion are the most serious health illnesses caused by hot environments, and a real danger to people who work outside in the summer.
One such power booster drink comes to the rescue to prevent heat stroke ~ Aam Panna. Aam panna for North Indians and Kayree Panha for Maharashtrians, this drink is a must in our house during summers. It is prepared using raw mangoes, sugar and an assortment of spices. This drink is a wonderful source of vitamin C and prevents the loss of excessive sodium chloride and iron from the body during summer due to sweating. It also prevents summer diarrhoea, colds, piles, morning sickness, indigestion and constipation. The spices used in this drink like Rock salt is cooling, anti-acidic, anti- bilious, anti-phlegmatic, and digestive. It has natural minerals, which are absent in commercial table salt.Cumin helps to prevent flatulence.
With Aam Panna to my rescue in Summers I can happily sing this famous number of Beatles ~ ''Here comes the sun, here comes the sun, and I say it's all right"

Ingredients:
2 Raw Mangoes
1 Bowl Sugar
1 Teaspoon Grounded Pepper
2 Teaspoon Roasted Cumin Powder
2 Kesar / Saffron Strands
Rock Salt to taste
Water
Crushed Ice
1 Tablespoon Chopped Mint Leaves

Method:
1. Peel the skin from the raw mangoes and pressure cook it.
2. Once the mangoes are properly pressure cooked, remove the pulp of the cooked mangoes.
3. Add sugar to the pulp and blend them together with the help of the blender.
4. Now heat on a low flame the raw mango pulp and the sugar mixture and add rock salt, kesar and roasted cumin seed powder to the pulp. Allow the pulp to heat for 2 minutes and remove it from the gas.

5. Allow it to cool. Before serving mix the pulp crushed ice and pour chilled water. Garnish it with chopped mint leaves.
One can even store the mango pulp in a bottle for 4 days and serve with chilled water as and when required.

Here is my entry for Priti's Summer Treat Event

My new friend Lena has shared with me I love your Blog award. Lena! Thanks for considering me for this award.

AddThis Social Bookmarking Buttongreat free widgetsWidgetbox

Hariyali Masala Dal

noreply@blogger.com (Purva Desai) — Tue, 12 May 2009 10:38:00 +0000

Since My hubby is less fond of veggies and have more inclination towards pulses, I prepare different dals using combination of different pulses. One such recipe I came across in a newspaper was Hariyali Masala Dal and I had jotted down in my treasure book (which is my recipe book).This dal is protein packed and includes many pulses and is prepared by adding unique coriander based paste.

Ingredients
1/4th Cup Masoor Dal
1/4th Cup Tuvar Dal
1/4th Cup Moong Dal
1/4th Cup Urad Dal
1 Cup Finely Chopped Onions
1 Cup Finely Chopped Tomatoes
Salt as per taste
Oil

For Paste
7 -8 Garlic Cloves
3 Teaspoon whole Coriander seeds
1 Teaspoon Cumin seeds
1/2 Teaspoon Turmeric powder
1/2 Cup of Chopped Coriander leaves
2 Dry whole red chilles
1 Small Ginger
1/2 Cinnamon Stick
2 Cloves

Method:
1. Soak all the dals for 2-3 Hours. Once soaked drain them and then pressure cook the dals and keep it aside.
2. Dry roast Coriander seeds, Cumin seeds, red chillies, cinnamon stick and cloves. Once roasted along with
coriander leaves, ginger and garlic grind all the dry masalas in to a fine paste.

3. Heat oil in a pan, add chopped onions and saute for till they turn light golden brown. Add paste and chopped tomatoes and saute till oil starts leaving the sides of the vessel.
4. Now add cooked dals and salt as per taste and mix it properly with the onion and paste mixture. If required add water and cook properly.
5. Serve it with rice or roti.

This is my entry for Divya's Bookmarked Recipes Event

AddThis Social Bookmarking Buttongreat free widgetsWidgetbox

Vermicelli Sev Upma

noreply@blogger.com (Purva Desai) — Mon, 27 Apr 2009 12:45:00 +0000

Breakfast is a meal most often eaten in the morning. The word derives from breaking the fast after one has not eaten since the night before. It is widely accepted that breakfast is the most important meal in the day. I am always in search for healthy and easy to make, yet delicious breakfast recipes. One such dish I frequently prepared for breakfast is Vermicelli Sev Upma. This colourful dish is easy to prepare and is loved by all in my family.

Ingredients:
200gms of Vermicelli sev
1 Teaspoon of Mustard seeds
1 Teaspoon of Urad dal
1 Tablespoon of Cashew nuts
1 Tablespoon finely chopped Green Chillies
1 Finely chopped Onions
1 Finely chopped capsicum
1 Finely chopped Carrots
Salt to taste Grated Coconut and Chopped Coriander for garnishing
Oil
Water

Method:
1. Fry Vermicelli in oil, till they turn golden brown and set them aside.
2. Heat oil in the same pan and add mustard seeds, cashew nuts and urad dal. Once the seeds starts spluttering and dal starts changing its colour add curry leaves and chopped green chillies.
3. Add chopped onions and saute till they turn light. Add chopped capsicum, carrots and boiled peas and along with salt and allow it to cook for few minutes.
4. Add 11/2 cups of water and fried vermicelli and cook for few minutes or till all the water evaporate and the sev is cooked.
5. Garnish with grated coconut and chopped coriander before serving

AddThis Social Bookmarking Buttongreat free widgetsWidgetbox

Crunchy Corn Curry

noreply@blogger.com (Purva Desai) — Tue, 21 Apr 2009 13:52:00 +0000

Crunchy Corn Curry is a delicious treat for all corn lovers, (which also includes me ;). We generally use corns in salads or as one of the ingredients in curries or sabjis, but this curry is prepared keeping only corn as the main and the base ingredient. My mother used to prepare this curry for her corn crazy daughter (that’s me). I was lucky that even my MIL is equally corn crazy and we both relish this curry whenever I prepare it for our meals. I call this curry as crunchy corn curry, as the corns are coarsely grind and it is garnished with sev to give more crunchiness to the curry.

Ingredients

500gms American Corn Kernels

4-6 Curry Leaves

2 Tablespoons Garlic paste

1 Tablespoon Coriander and Cumin powder

1 Teaspoon Turmeric powder

1 Teaspoon Mustard seeds

Pinch of Asafoedita

1 Teaspoon Green Chilly paste

1 Cup of Milk

1 Bowl of Sev

1/2 Cup of Chopped Coriander Leaves

Salt to taste

Oil

Method:

Grind American corns coarsely without adding water in a food processor. Don’t make it a smooth paste; it should be coarse so that the curry is crunchy.
Heat oil in a pan, add asafoetida and mustard seeds. Once seeds start crackling add curry leaves and garlic paste and saute in the oil for few seconds.
Now add the coarsely grind corns in the garlic mixture. Add coriander and cumin powder, turmeric powder and green chilly paste and mix it properly.
Add milk and salt as per paste and mix it with the corn mixture. Now allow the mixture to cook on a low flame.
Once the curry is cooked, remove it from the flames and garnish it with coriander leaves.
Just before serving spread sev over the curry and serve it with rotis or parathas.

AddThis Social Bookmarking Buttongreat free widgetsWidgetbox

Dahi Wada ~ Dahi Bhalle

noreply@blogger.com (Purva Desai) — Wed, 15 Apr 2009 11:10:00 +0000

As the summer makes an entry, we tend to lose our appetite as well. We cannot think of regular spicy foods. Summer is the time to add some cooling foods in your diet. We keep on craving for something to drink. To deal with such kind of mood and situation Dahi Wadas or Dahi Bhalle comes to my rescue.

''Dahi'' Means Yogurt and ''Wada'' is a fried lentil cake in Hindi. This dish is apt for summers. It can be treated as a cooling side dish. This is one sweet, tangy and spicy chat for all during summers. One can even store these wadas for 2 days in the refrigerator and serve it with chilled yogurt when you please.

Ingredients:
For Wadas
2 Cup Urad Dal
11/2 Tablespoon Ginger paste
11/2 Tablespoon Green Chilly paste
A pinch of Soda bi Carbonate
Salt to taste
Oil for frying
Water

2 Cups of Yogurt
1 Cup of Green Chutney
1 Cup of Tamarind and Date Chutney
1 Tablespoon of Roasted Jeera Powder (Cumin Seed powder)
1 Tablespoon of Red Chilly powder
1/2 Cup of Sugar
1/2 Cup of Milk
1/2 Cup of Chopped Coriander
1 Tablespoon of Black pepper powder
Salt as per taste

Method:
1. Soak the Urad dal overnight or for 5-6 hours in water. In a food processor, add the soaked urad dal and grind it in to a paste, which is light and airy.
2. Add ginger, green chilly paste, pinch of soda bi carbonate and salt in the urad dal paste and mix it properly.
3. Heat oil in a deep pan, spoon the urad dal batter and fry the wadas. Now place all the fluffy wadas in water for 10 - 15 minutes.
4. Once the wadas are soft, press the wadas very gently between your two palms and squeeze out excess water from the wadas. All the oil used for frying the wadas will ooze out along with the water. While doing this take care not to break those wadas. Refrigerate these wadas till we prepare the yogurt mixture.
5. Take a bow, place the yogurt in the bowl and beat it briskly. Add 1/2 cup of milk in the yogurt and beat it again. Milk will help the yogurt mixture to become smooth and it will also avoid yogurt from spoiling or getting tangy due to scorching heat of summer. Add sugar, salt and black pepper powder in the yogurt and mix it well. Allow the yogurt to cool for few hours.
6. Just 30 minutes before serving the dish, in a wide bowl, place few wadas. Now pour the yogurt mixture over the wadas. Garnish it with Green Chutney, Tamarind and Date Chutney, chopped coriander leaves. Sprinkle on top roasted jeera powder and red chilly powder.
7. Serve Dahi wadas chilled.

AddThis Social Bookmarking Buttongreat free widgetsWidgetbox

Horse Gram and Moong Dal Vadi Sabji

noreply@blogger.com (Purva Desai) — Thu, 09 Apr 2009 11:15:00 +0000

Horse gram is one of the lesser known beans. Even I was not aware about this pulse which is high in Iron and rich in Protein until I saw this dish on one of the cookery show. It is also known as Gahat, Kulath or Kulthi, in India and is grown here to be used as food and fodder. Horse gram is also good for dissolving kidney stone. Add chillies as per your taste palates.

Ingredients
250gms Kulthi (Horse Gram)
100gms Moong Dal Vadi
1 Chopped Onion
2 Tomatoes
1 Tej Patta (Cinnamon Leaf)
1 Whole Red Chilly
1 Teaspoon Cumin seeds
1 Tablespoon Ginger Garlic paste
1 Teaspoon Green Chilly Paste
1 Teaspoon Turmeric Powder
1 Teaspoon Coriander Powder
Pinch of Hing (Asafoedita)
1 Teaspoon Garam masala powder
Chopped Coriander to garnish
Salt to taste
Oil
Water

Method:
1. Wash horse gram and soak it overnight or for 6-8 hours. Pressure cook the horse gram for 8 -9 whistles as they require prolonged cooking to obtain product of acceptable nature.

2. Fry the moong dal vadis and keep them aside. Heat oil and add tej patta, hing and cumin seeds. Once the seeds starts spluttering add whole red chilly and ginger garlic paste.
3. Add onions and saute them till they are translucent, then add chopped tomatoes and saute till oil starts leaving the sides of the vessel.
4. In a small bowl, place all the dry masalas ~ Turmeric powder, coriander powder and garam masala and add water to make a thick paste. Add this paste in the onion and tomato mixture and allow masalas to cook properly. Addition of water in masalas avoid burning of masalas while they are being cooked.
5. Add fried moong dal vadis and boiled horse gram with little water and allow them to cook on a low flame for few minutes. 6. Once they are cooked garnish it with chopped coriander and serve it with hot rotis.

AddThis Social Bookmarking Buttongreat free widgetsWidgetbox

Shahi Rabdi ~ 100th Post

noreply@blogger.com (Purva Desai) — Mon, 06 Apr 2009 10:51:00 +0000

Hurray! I have finally reached my 100th post. Its a benchmark that deserves a celebration. Thank you to all my readers and my blogger friends for taking interest in my blog, for your encouraging comments, Emails and feedback.

Shahi Rabdi is a rich dessert prepared from full fat milk and is flavoured with saffron strands and dry fruits. Rabdi can be prepared from minimum ingredients available in your house, but the most essential quality required to prepare this dish is patience. I have come across many shortcut recipes and have tried them as well but nothing taste better than authentic and traditional method of preparing it.Rabdi is one such dish which can be relished alone as well in combination with other desserts like Malpua with Rabdi, Shahi Tukda with Rabdi, Gajar Ka Halwa with Rabdi and so on....

Ingredients:
1 Litre Full Fat Milk
1/2 Cup of Sugar / Condensed Milk
2 Tablespoon of Elaichi powder / Cardamom powder
2 Tablespoon of Chopped Almonds
2 Tablespoon of Chopped Pistachio
1 Tablespoon of Rose water
1 Silver Sheet / Silver Varakh (Optional)
1 Tablespoon of Ghee

Method:
1. Coat the non stick pan with ghee, and allow to heat the ghee. Add milk to the pan, and keep stirring the milk continuously.
2. Boil the milk by stirring it and reduce to half of its original volume. Add sugar / condensed milk, elaichi powder.
3. Its is important to stir the milk and avoid the milk sticking to the bottom of the pan. Scrape the sides of the pan as well since all the rich malai / cream is gets coated on the side of the pan.
4. Cook till the milk becomes thick, creamy and reduces to 1/4th of its original volume.
5. Add almonds, drops of rose water and few saffron strands and allow it to cool. Place it in the refrigerator. Once chilled it will become more thick.
6. Before serving garnish it with chopped pistachios, saffron strands and silver sheet if using.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Sweet Sukanya has showered me with Adorable Blog award, Amazing Blog Award, Triple Blog Award, Friends Award, One Lovely Blog Award and Great Buddy Award.

Thank you Sukanya, you made my day

AddThis Social Bookmarking Buttongreat free widgetsWidgetbox

Holi Hai ~ Round Up

noreply@blogger.com (Purva Desai) — Fri, 27 Mar 2009 05:30:00 +0000

Holi is not only festival of colours, but also of merry making and forgetting all your troubles and rivalry. This time Daawat (Invitation) was not only from my end, but from all my friends. Let's indulge in authentic and traditional recipes prepared for the colourful festival. Thank you all for such lovely and enthusiastic participation as always.

Let's start the Daawat from my place. This was my first Holi after marriage in India. I had wonderful time playing holi, dancing and treating my family with delicious food. My Daawat includes cool, refreshing Fruit Salad, Spicy and yummy Lilva Kachori and rich and unique Mixed Dal Kofta Curry

Kamala of Kamala's Corner celebrated the colourful festival of Holi by preparing Sweet Samosa and Curd Vadai

Viki of Viki's Kitchen shares her sweet train journey experience by preparing sweet parathas known as Paruppu Boli for the festive occasion.

Shama of Easy 2 Cook Recipes had prepared this unique Kadhi Basanti for the colourful Basant Ritu / Basant Pachmi (Spring season). She also comes up with traditional Puran Poli

Preeti of Khaugiri comes up with authentic Maharashtrain Curry, Katachi Amti, prepared during the festive season of Holi. This curry is like a leftover miracle of Puran poli. So next time when you plan to make Puran Poli you are actually planning to prepare two dishes.

Sanika of Spicy & Tangy.....Sweet & Yummy !!!! also showcases whole lot of authentic Maharashtrian dishes which includes, Katachi Amti, Karanji and Puran Poli for the Holi. The Platter is full of Spicy, Tangy,, Sweet and Yummy dishes just like the name of her Blog.

My dear friend Priti of Indian Khana celebrates her first Holi after her marriage by cooking Vada, Dahi Vada, Palak Paneer with Parathas for the entire family.

Ankita of A Veggie's Cookbook also treats us with Katachi Amti and Puran Poli.
My sweet Friend Padma Rekha of Rekha's Kitchen celebrates Holi with this unique Meetha Chawal for her Bal Gopal.

Priyanka of Asankhana, celebrates all festival in true spirit, She Conveys Holi ki Mubarakbat by preparing delicious North Indian pakwaans like Mathri, Nimki, Thekua, Gujhia,Lal Mirch Achar,Thandai, Kathal curry,Malpua, Urad Kachodi,Dahi wada and Salad for the vasant panchami.

Jaishree of Ruchi celebrates Holi by preparing this Culinary specialty which is prepared by generations in her family called Sweet Rice Puttu.

Trupti of Recipe Center celebrates this fun filled and carefree festival by making Thanda thanda cool cool - Thandai.

Divz of Yumworld treats us with yummy dishes prepared for Holi. She enjoys the festive spirits to the fullest, but she truly enjoys treating her blogger friends by posting delicious Gujia, Dahi vada, Poori, and Kaala Chana before she goes to play her dry holi.

Sukanya of Sukanya's Musings shares some fond memories with these dishes, she prepares delicious Puffed Rice Uppuma (Pori Upuma), this dish has unique name called Sushila in Maharashtra. She had also Sweet Banana Fritters with lovely colourful Rainbow for this colourful festival.And the list of other exotic dishes prepared by her our Katachi Amti and Puran Pori.

Poornima Nair of Tasty treats, treats us with tasty Elaichi Shrikhand and rich Puran Pori.
Gopi Shah presents Healthy N Tasty Ghughra / Gujjia with a twist. To know the twist check out her blog.

Aquadaze had Served with Love, rich and delicious Kheer/ Payasam

EC of SimpleIndianFood, has authentic Malpua served for Holi.

Asha of Foodie's Hope, has cooked Dil Se unique Dill Dabeli Masala Paratha

Khane Ke Shaukeen, Sonal contributes lovely Dahi Wada and mouth watering Bhargav Kachori.

Bhawna, From Her Palate, serves us with rich Gujia and Crunchy Chivda.

Queen of her Kitchen, Supriya prepares this colourful Puran Poli for the festival.

Swapna of Cooking with Swapna had prepared this crunchy and tasty Thattai for the event.

Smitha of Saffron Appron comes up with simple, yet colourful and tasty Vegetable Pulao for the event.
Uma of Essence of Andhra presents this pretty and pink colourful Coconut ladoos, for the colourful festival.

Malini shares with us from her Khazana of her Khana, Misti Singhara (Sweet Samosa), which happens to be her favourite dish.

Ekta Gupta of My Recipes Flavours, had prepared rich and delicious Gujiya.

Priya shares Easy N Tasty recipes of Rava ladoos to celebrate the festive occasion.

Lakshmi of Kitchen Chronicles comes up with these gorgeous Kesari and Boondi Ladoo

Ashima of Tummy Times presents rich Rabdi for the festival

Once again thank you friends for your wonderful participation and delicious entries. I hope I have covered all the entries. If I have missed any entries, kindly intimate me about the same by leaving a comment in this post.

Mixed Dal Kofta Curry

noreply@blogger.com (Purva Desai) — Mon, 23 Mar 2009 09:31:00 +0000

Mumbai has been described not as an indigenous Indian city, but as a cosmopolitan city. This benefits we Mumbaikar in knowing many languages of India. My stay in Mumbai this time has helped me to watch various regional cookery shows which are quite popular in Indian Telly these days.
In the afternoon I and my mother in law are glued to Television watching different cookery shows featured on various regional channels. One such channel is Zee Marathi and the show is ''Aamhi Saare Khavayye''. Mixed Dal Kofta Curry was featured in this TV series and next day was Holi, so I tried this easy, yet delicious dish which is perfect for such festive occasions. I had made few variations in the original dish to suit the taste palates of my family members.

Ingredients:
For Koftas
4 Tablespoons of Urad Dal (Split Black Gram)
1/4 Cup of Toor Dal / Arhar Dal / Tuvar Dal (Split Yellow Pigeon Peas)
1/4 Cup of Chana Dal (Split Bengal Gram)
1/4 Cup of Moong Dal
1/2 Cup of Chopped Coriander Leaves
2 Tablespoons of Chopped Mint Leaves
2 Teaspoon of Saunf (Ani seeds)
1 Tablespoon of Garam Masala powder
Salt to taste
Oil

For Gravy
2 Large Onions
1 Large Tomato
1 Tablespoon of Ginger Garlic Paste
1 Teaspoon of Green chilly paste
1/2 Cup of Dal Kofta Batter (see above ingredients for Kofta)
4 -5 Curry Leaves
1 Teaspoon of Cumin seeds
1 Teaspoon of Mustard seeds
1 Badiyan (Star Aniseed)
1 Teaspoon Turmeric powder
2 Teaspoon Coriander and Cumin seed powder
1 Teaspoon Red Chilly powder
1 Tablespoon of Garam masala powder
1/2 Cup of Cream
Water
Salt to taste
Oil

Method:

1. Soak all the dals overnight, or for 6 - 8 Hours. When they are soft, coarsely grind them in the food processor.
2. Add Chopped Coriander Leaves, Chopped Mint Leaves, salt, saunf and garam masala powder in the dal batter.
3. Heat oil for frying the dal koftas, add warm oil in the dal batter and make small balls from the dal batter. If the batter is not thick, try using deep round spatula or big spoon to drop the balls in the oil for frying. Keep 1/2 cup of the kofta batter aside to add in the gravy.
4. Deep fry all the koftas and place them on the tissue paper. After few minutes, place all the koftas in cold water.

5. For gravy grind onions and tomatoes in a smooth paste. Heat oil, add badiyan, cumin seeds and mustard seeds.
6. When seeds starts spluttering add curry leaves and onion paste. Saute for few minutes. Add tomato paste, turmeric powder, coriander and cumin seeds powder, red chilly powder and saute till oil leaves the side of the vessel.
7. Add dal kofta batter which was kept aside and saute for few minutes. Since its a dal mixture the gravy will become thick, so add 1/2 cup of water and garam masala and mix it in the gravy. 8. Add dal koftas in the gravy and cook for few minutes. Once the curry is cooked add cream and chopped coriander leaves in the end.

This is my entry for Holi Hai! Event

AddThis Social Bookmarking Buttongreat free widgetsWidgetbox

Lilva Kachori ~ Pigeon Peas Stuffed Savoury

noreply@blogger.com (Purva Desai) — Wed, 18 Mar 2009 09:19:00 +0000

Winter is the best season for leafy and green vegetables. Few vegetables are only available during winters, specially in India. One such vegetable is Lilva / Tuvar / Arhar/ Pigeon Peas. Lilva / Pigeon Peas have close resemblance to Peas. Pigeon peas are both a food crop (dried peas, flour, or green vegetable peas) and a forage/cover crop. In India, split pigeon peas (toor dal) are one of the most popular pulses.

Lilva Kachori is one of the famous Gujarati farsan / savoury snack. These golden crispy kachoris are stuffed with lilva and spices. They are generally prepared during winters as seasonal availability of Lilva and green garlic. Besides lilva, I have also added few green peas as lilva alone makes the stuffing bit bitter. If green garlic is not available, one can use normal garlic as well. Lilva kachoris were also part of the feast prepared during Holi.

Ingredients:
For Stuffing

500gms. Lilva / Green Tuvar / Arhar / Pigeon Peas
100gms. Green Peas
1/2 Cup of Fresh Grated Coconut
3 Tablespoon of Finely Chopped Green Garlic / Dry Normal Garlic
1 Tablespoon of Green chilly paste
1/2 Cup Chopped Coriander leaves
1 Teaspoon of Cumin seeds
2 Teaspoon of Coriander powder
1 Teaspoon of Cumin powder
1 Teaspoon of Turmeric powder
1/2 Teaspoon of Hing (Asafoedita)
1 Teaspoon of sugar
Juice of 1 Lemon
2 Tablespoon of Kish Mish (Raisins)
2 Tablespoon of Cashew nuts
1 Tablespoon of Garam Masala
Salt to taste
Oil

For Dough
1 Cup of Wheat Flour
1 Cup of Maida (All purpose flour / self raising flour)
1 Tablespoon of Kalonji / dry Onion seeds (Optional)
Oil to knead the dough
Salt to taste

Method:
1. For kneading the dough, take wheat flour and maida, sprinkle salt and kalonji. Now add few drops of oil and mix with the flour till it has bread crumbs like consistency. Add water to the flour and knead the dough. The dough consistency should be smooth and soft. Once the dough is kneaded, spread oil on ur palms and grease and knead the dough again with your hands. Keep aside the dough till we prepare the stuffing mixture.

2. In a blender, place lilva and green peas. Grind them coarsely, without adding water. Soak the raisins in a warm water.
3. In a pan, heat the oil. Add finely chopped garlic and cumin seeds. Once seeds starts spluttering add turmeric powder, coriander powder and cumin seeds powder.
4. Once the dry masalas are cooked added coarsely grinded lilva and green peas mixture, salt, green chilly paste and sugar and mix it with the cooked masalas. Now cook the lilva mixture without adding water. Keep stirring the mixture.
5. Once the mixture is about to be cooked, add garam masala powder, grated coconut, cashew nuts, raisins and lemon juice and again stir the mixture and allow it to cook for few minutes.

6. Once the mixture is cooked completely, allow it to cool.
7. Roll out small puris from the dough and add the cooked lilva mixture. Give desired shape to the kachoris. I have given half moon shape. One can give round ball shape as well. This way roll out and stuff all the kachoris.

8. Deep fry all the kachoris and serve it with any green chutney and ketchup

This is my entry for my very own Holi Hai! Event

This entry also goes for Roma's JFI - Wheat event as well.

Fruit Salad and Awards

noreply@blogger.com (Purva Desai) — Thu, 12 Mar 2009 16:01:00 +0000

The Indian sky is changing - the March winds are coming in and winter begins to bow out. Holi is the festival that carries the country into the bright days of summer. A feeling of plenty is in the air with the crops cut, and the farmer enjoying a bountiful of harvest. 'Holi' falls on the full moon, in the month of Phalgun, which spans the end of February and the beginning of March on the Gregorian calendar. A time when spring is in the air.

Holi is a harvest celebration marking the climax of spring. Bonfires are lit, marking both the end of winter and the death of evil, and proceeds from the seasonal harvest- grains, coconuts etc- offered to the flames. The next day, dhuleti involves plenty of colour throwing, prayer, fasting and feasting. People have fun throwing coloured powder and colourful water at each other. This year I am at my hometown Mumbai celebrating the festival at the fullest. I had prepared Fruit Salad for the dessert on Holi. This simple dessert, packed with delicious fruits will be best summer cooler. One can select any seasonal fruits but avoid using citric fruits like orange, sweet lime while preparing fruit salad, but I avoid using them as they fall under Sanyoga Virudh Catogery means food combinations which are contradicting under Ayurveda. Citric juices of these fruits will tear the milk.Other delicious items prepared for Holi will follow in the other posts.

This is my Entry for the Colourful Event 'Holi Hai'

This post also goes for Magnificent Click Contest hosted by Gayathri

Ingredients:
1 Litre Milk
4 Tablespoons of Custard Powder
3/4 Cup Sugar
6 Finely Chopped Bananas
2 Big Finely Chopped Apples
5 Finely Chopped Chickoos
1 Cup of Pomegranate 1/2 Cup of Chopped Green Grapes
1/2 Cup of Chopped Black Grapes
1/2 Cup of Tutti Fruity (Optional)
1/2 Cup of Chopped Almonds (Optional)

Method:
1. Boil the milk on a very low flame. Boil it for almost 20 minutes.
2. Melt the Custard powder by adding 2 tablespoon of boiling milk.
3. Add the melted Custard in the boiling milk along with the sugar and keep stirring the boiling milk.
4. Once the custard and sugar is dissolved properly and the milk is thick i consistency, remove the milk from the gas and allow it to cool. Once the milk is cool, refrigerate the custard milk for almost 3 to 4 hours.
5. Add apple, banana, chickoos, tutti fruity and almonds in the custard milk and again chill the milk by refrigerating it.
6. Just before serving add citric fruits like grapes and serve the delicious Fruit Salad.

Its time to acknowledge long awaited awards

Trupti of Ruchira has passed this lovely Super Chef Award, Thank you for considering me worthy for this award.

Jaishree and Gita has passed me these bundle of awards, I am really lucky to have such dear friends like you.

I would like to share these bundle of joy to Smitha, Prema, Priyanka, Soma, Vicky, Lakshmi Venkatesh, Lubna, Cham, Trupti, Varsha, Priya and Chandani.

AddThis Social Bookmarking Buttongreat free widgetsWidgetbox

Event Announcement --- Holi Hai!!!

noreply@blogger.com (Purva Desai) — Tue, 03 Mar 2009 09:03:00 +0000

Last Year Festive Food celebrated all major festivals with a bang. This year was invited by celebrating Makar Sankranti. Let's welcome Spring with colourful event of Holi

Rang Barse Bheege Chunarwalli Rang Barse................Holi Hai!!!

Holi, one of the most important Hindu festivals, is a lively fiesta that is associated with India. It’s amongst the important festival of Hindus. Holi celebrates the spirit of life which is happiness and merriment. This festival is about letting go whatever has happened and enjoy life together with friends and family.

Holi is a festival that is usually celebrated right after winters. It is celebrated in the month of March-April. The dates vary every year due to the fact that the Hindu calendar is based on solar cycles. This is a colourful festival celebrated with much joy and fervour all over India. The most famous Holi is played in Vrindavan-Mathura regions of the state of Uttar Pradesh.

Holi is the festival of freedom from social norms. Colours and 'Gulal' are showered on the people dressed up in white clothes and the whole community seems to merge into one big fraternity under the guise of colours, without any distinction of caste, creed, colour or sex. Children with 'pichkaris' (big syringes to squirt coloured water) and faces smeared with colour look adorable. People exchange good wishes, sweets and gifts. Holi parties are organized in the grounds where people dance to the rhythmic beats of the drums and sing Holi songs. Light snacks and milk-based cool drink known as 'Thandai' are often served in these parties that may be intoxicated with 'bhaang'. Also known as 'Phagwah', Holi is celebrated with colours to welcome the Spring season.

In spite of being such a colourful festival, there are various aspects of Holi which makes it so significant for our lives. Though they might not be so apparent but a closer look and a little thought will reveal the significance of Holi in more ways than meets the eyes. Ranging from socio-cultural, religious to biological there is every reason why we must heartily enjoy the festival and cherish the reasons for its celebrations.

Guidelines for Celebrating Holi Hai Event

Prepare any dish traditionally prepared at your place to celebrate the festive spirit of Holi be it sweets, savoury snacks, curry, parathas etc . One can even participate by posting festive pictures, and description of Holi festival.

The last date of sending entries for Holi Hai is 23rd March 2009.

Bloggers need to add a link back to this event announcement. I would be glad if you can include the Vibrant and Colourful Holi logo. There are no restrictions on the number of entries.

Send in your entries at Indian.festivefood@gmail.com with the subject line
''Holi Hai'' along with the below mentioned information:

Name:

Dish Name:

Blog’s Name:

Blog URL:

Post URL:

Picture of the Dish:

Note ~ Entries without an email will not be included in the round up.

Non Bloggers need not get upset, email your recipe along with the picture. We will post it on your behalf and include it in the round up.

Old posts are accepted, provided they are republished by linking back this event announcement along with the logo.

So friends participate with full vigour and zest in this splash of joy and colourful festival of Holi!

AddThis Social Bookmarking Buttongreat free widgetsWidgetbox