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.

Ingredients:

(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

Method:

• 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.

Notes:

• 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.

Ingredients:

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

Method:

• 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.

Pudina Rice / Mint Rice

This time I am back with a rice recipe. This is one of my favorite rice dishes and I dedicate this dish to my Late friend. Latha Akka. Whenever I prepare this dish, her memories just flash back. We miss you Latha Akka! Latha Akka would have been one of the finest bloggers in the food/ cooking category, if she would have been with us by now. She was such an amazing person by heart and art. This recipe was passed on from her to my Mom and from my Mom to me. And here are all what you need to prepare this yummy rice dish!!

Ingredients:

2 cups of Basmati Rice
1 cup of Mint leaves /Pudina
1" stick of cinnamon
2-3 Bay leaves
4 cloves
4 Whole Green Cardamom
1-2 Star Anise
1 floret Mace/ Jawetri
7-8 Cashews
7-8 Pistachios
3-4 Green Chillies
1/2 cup of Grated/ Shredded coconut
2 tbsp of butter
Salt to taste

Method:

For the Mint Chutney:

• In a shallow frying pan, melt about 1/4 tbsp of butter. To this add the green chillies and mint leaves.Roast the ingredients well on low flame until the mint leaves wilt well.

• In another pan roast the shredded/ grated coconut until it turns into a light brown color. 

• Once done, remove from the pan and after the mixture has cooled, blend it will in a blender and grind it to a coarse paste.

For the Rice:

• Soak 2 cups of rice for about 30 minutes.

• Melt the remaining butter in the pan. To this, add all the dry spices: cinnamon, bay leaves, cloves, cardamom (seeds with the skin slit), star anise, mace, pistachios and the cashews.

• Roast for about a minute or two on medium heat. 

• Then add the ground paste and salt and cook for a few minutes. 

• To this mixture, add the soaked rice and cook until done. (For pressure cooker let 2 whistles. Rice will be done quickly as it was soaked for 30 minutes).

• Serve hot with Raita.

Spicy Potato Curry

Potatoes are a hot favorite in every household. There are many ways potatoes can be cooked and consumed. I make it very frequently and it is my favorite veggie..This spicy potato curry is my mom's recipe and it tastes yumm.. This spicy potato curry can be served with rice, roti's, dosas or with puri's. It is a very simple recipe and super easy to make.

Ingredients:

Large russet potatoes - 2
Oil - 1 tbsp
Mustard Seeds - 1 tsp
Urad Dal - 1 tsp
Chana dal - 1 tsp
Turmeric Powder - A pinch
Red Chili powder - 1/2 tsp
Salt - To taste
Asafoetida - A pinch
Cilantro - To garnish - A few
Curry leaves - About 4-5

Method:

• Peel and cut the potatoes into cubes and boil them in water for about 10-12 minutes. Drain the water and set it aside.

• In a pan, heat oil and add the mustard seeds, urad dal and chana dal.

• Add potatoes once the mustard seeds starts spluttering and add the salt, asafoetida, turmeric powder and red chili powder. 

• Mix them all well and allow to cook them for 5-7 minutes.

• Garnish with curry leaves and cilantro.

• Spicy potato curry is ready to be served. 

• Enjoy the curry with a dish of your choice.

Notes:

• You can add asafoetida in the oil itself after adding the mustard seeds.
• You can add curry leaves in the oil or you can add it while garnishing.
• You can boil whole potatoes and then later peel them off and cut them into cubes.
• A dash of lime juice while garnishing will enhance the taste of the curry and will give it a very tangy taste.