Wednesday, October 26, 2011

Oma Podi / Sphagetti Sev

Diwali brings with itself a lot of joy and brings families together. There is an atmosphere of happy celebrations in every household. Gifts and sweets are exchanged. When I was young, I would help my Grandmother and  Mother in making sweets and savories for Diwali. Oma podi is a savory that is made for Diwali. It is a very easy snack and can be made in very limited time.


(This makes 4-5 omapodi's)
Gram Flour / Besan - 2 cups
Rice Flour - About 1 tbsp
Salt - To taste
Red Chilli powder - 1/2 tsp (Optional)
Asafoetida / Hing - To taste - a few pinches
Ajwain - 1 Tsp
Jeera - 1 Tsp
Water - To make the dough
Oil - To deep fry the sev


  • Sift the gram flour to remove any lumps in it.

  • Combine all the other ingredients and mix well.

  • Add water little by little and make it into a stiff dough.

  • Use the Sev maker/ Sev press and select the cutter with many holes in it.

  • Fill the dough in the sev press and close it.

  • Heat a kadai or a wok and add oil in it. 
  • Press down and rotate the sev press or press down the sev press (depending on the model of the sev press you have) in a circular motion. 

  • Make 2 at a time and fry it till the sizzling of the oil stops. Drain it on a paper towel and set it aside. 

  • Once cooled, store it in an airtight container and it will stay good for a week to 10 days.


  • You can double the quantity to make more of the dough.
  • Make sure that the oil is hot before you drop in the sev's.
  • You car crush and eat the sev with other snacks such as bhel puri or sev puri.

Instant Microwave Doodh Peda

Wishing everyone a very Happy and a Bright Diwali.. Due to lack of time to prepare elaborate sweets, I tried making this instant Doodh Peda that was taught to me by a friend. The recipe is very simple and requires just 3 ingredients. All the ingredients are available easily at any supermarket. Surprise your relatives and guests by serving them this instant and traditional delicacy.


Milk Powder - 21/2 cups
Condensed milk - 1 14oz can (sweetened)
Unsalted butter - 1 stick


  • Sift the milk powder and set it aside.

  • Melt one stick of butter in a microwave safe glass bowl.

  • Once the butter has melted, add the milk powder and condensed milk and mix well.

  • Microwave it for 4 minutes. After every minute remove the bowl and mix the contents well.

  • After 4 minutes, the mixture would have thickened and now let the mixture cool for 10 minutes.

  • Take a spoon or a mini ice-cream scoop. Scoop out a small portion of the mixture and roll it out into a ball and flatten it.
  • You can stick an almond, cashew, pistachios or any dry fruit you like in the center of the Peda.

  • Enjoy your Diwali delicacy.
Happy Diwali to all.

  • You can shape the Pedas in any form you like.
  • Else you can pour the mixture on a greased tray and cut it in diamonds or squares.
  • You can also remove the entire mixture and flatten it out about 1/2 an inch thich and cut it using a cookie cutter for getting the desired shapes.
  • You can use edible silver foils, cake decoration materials to decorate the Pedas. You can get creative and decorate it the way you like.
  • Every microwave has a different power setting. Some may meed 3 minutes and other many need 5 minutes. Ensure that you remove the mixture every minute and mix it well so that it does not burn the milk solids.

Tuesday, October 25, 2011

Happy Deepavali!!

Wishing each one of you a very happy and prosperous deepavali. May this year brings you lots and lots of happiness in life and fulfill all your dreams.

As the candlelight flame,
Ur life may always be happiness' claim;
As the mountain high,
U move without sigh;
like the white linen flair,
Purity is always an affair;
As sunshine creates morning glory,
fragrance fills years as flory;
with the immaculate eternal smile,
attached to u mile after mile;
All darkness is far away,
As light is on its way;
Wish all of u a very happy Diwali.

I have a few sweet and savory recipes for Diwali. Very quick and easy to make. Watch this space in the next 2 days for simple and yummy snacks for Diwali..

Courtesy: Sapan

Tuesday, October 18, 2011

Happy Navaratri to All !!

                                                                                          Pic Courtesy: Google Images

Navaratri means "Nine Nights". Navaratri is a very auspicious occasion where we invoke the blessings of Goddess Durga. We worship Her nine different forms for the nine days. It is celebrated with sanctity and utmost devotion in various parts of the country. The festival symbolizes the victory of Good over Evil.

The ninth day of Navaratri is celebrated by invoking the blessings of Goddess Saraswathi. This day is also called as Aayudha Pooja in the South. "Ayudha" means "Weapons" in the literal sense. On this day, we

The tenth day marks the day of Victory and is known as Vijaya Dashami. In the Southern part of India, Navaratri is celebrated by doll displays. Each family gets very creative in arranging and decorating dolls based on various themes. They invite young girls, give them new clothes and gifts. They also invite married women and invite them for "Haldi-Kumkum" or "Vethalaipaaku". In the Northern part of India, Navaratri is celebrated by worshiping Goddess Durga and the married women fast for nine consecutive days.

In South India, every family prepares Sundal's which is a lentil delicacy. They provide the sundal in small cups for all the visitors (especially the enthusiastic kids) who come home to see the doll display.

I have a few Sundal varieties in this post. The procedure for making the Sundal is almost the same for every lentil. Variations can be made depending upon one's taste and preferences. However, the cooking time may vary for some lentils.

Lentils that can be used for preparing Sundal:

  • Green gram dal / Whole Green Moong Dal

  • Whole Bengal Gram / Kala Chana

  • Lobhia / Black eyed peas

  • Whole Peanuts

  • Chick peas / Garbanzo beans
  • Chana Dal (yellow split)
  • Horsegram
  • Green peas
  • Field bean / Val
  • Red Kidney Beans / Rajma , and many more...

Here I have included the method of preparation for Kala Chana. Other Sundals have the same preparation method although the cooking time for the lentils may vary.


  • Soak the lentil that needs to be prepared for about 4-5 hours.Once they have soaked and doubled in volume, pressure cook the lentils for 1 whistle along with some salt. Once cooked, strain them in a colander and set it aside.
  • In a pan/wok, heat oil. Add mustard seeds. Allow the mustard sees to splutter. Then add urad dal and chana dal. Add a pinch of hing, curry leaves and green chillies.

  • Then add the cooked lentils and cover and cook for 10-12 minutes. 

  • Season with coriander leaves.
  • Sundal is ready to serve. Enjoy!!
  • Some lentils such and lobhia and chana dal need not be soaked for 4-5 hours. 
  • Chana dal can be soaked for 30 minutes and cooked on open flame. Pressure cooking will over cook it.
  • Lobhia needs to be soaked for just an hour and cooked.
  • If you like to add grated coconut, add it 2 minutes before turning of the heat.
P.S: I know this post is coming really late. Due to academic commitments I have not been able to update my space regularly. Hope all my readers understand my position. Thank you very much for your kind understanding. Since I did not have a good camera, I could not take very good pictures and could not cover all the Sundal varieties. Will update this post as and when I prepare the sundals asap.