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Happy Diwali 2020

Happy Diwali 2020 Wishes for Friends and Family, From Around the world. Stay Safe and Enjoy !

Kesar Badam katli | Badam katli | Almond flour Katli | Diwali Specials

Kesar Badam Katli is a famous Indian sweet which can be found in most of the famous sweet shops. Katli is a kind of burfi made with nuts powder and sugar syrup. The most commonly seen Katli in all sweet shops is Kaju Katli which is made from cashew nut powder.Kesar Badam Katli is something similar to Kaju Katli and is made from almond powder and as the name said it's flavored with Kesar/Saffron and cardamon.

I have added natural yellow food coloring to make it look different from kaju Katli, its totally optional. Also i have add some edible golden sheet to looks more festive, again its optional. Kesar Badam Katli tastes amazing without decorations :) I have tried many measurements / ratios of almond flour and sugar, this has worked out best for me.

I have used store bought almond flour, it is a great short cut to this recipe. If almond flour is not available its easy to make almond flour with whole almonds.

ALMOND FLOUR : Soak whole almonds for 4 hours. Remove the skin and pat it dry completely. Now in a blender grind the blanched almonds to a powder in very small batches.

Ingredients :

Almond flour - 1 cup

Sugar - 3/4 cup

Water - 1/2 cup

Ghee - 1 tablespoon

Saffron - 1 large pinch

Cardamom powder - 1/4 teaspoon

Natural Yellow food coloring

Procedure :

Measure all the ingredients keep it ready. Pound saffron to powder

In a nonstick pan add 3/4 sugar and 1/4 cup water and boil till transparent

Add 1 cup of almond flour and mix well without lumps

Once mixture starts to get thicker add pounded saffron and mix

Once the mixture starts to leave the sides do a check test. Drop some almond mixture in a small cup of cold water

Try to make a ball shape out of it. You must be able to form a soft ball

Quickly add 1 tbsp of ghee , food coloring and mix well.

Turn off the stove and add 1/4 tsp cardamon powder and mix well

Line a tray with butter paper and pour the mixture to the pan

Decorate with pistachios and edible gold leaves and allow it to cool a bit

While still warm remove katli for pan and trim the edges cut into squares

Ghost Chocolate Bark | Halloween Treats

Halloween parties are not completed without 2 things - Costumes and lots of themed treats. These scary-good treat ideas are a must at any Halloween party, whether you're hosting or heading to a friend's.

These are really cute and fun to make. My kids enjoyed making them with me and who wouldn't love a bark of chocolates.

Barks are very versatile candy which can be designed accordingly to any occasion.

Ingredients :

Semi sweet chocolate - 1

White chocolate - 1/4 cup

White Sprinkles

Pearl candy few

Procedure :

Line a tray with parchment paper.

Melt semi sweet chocolate chips in microware for few mins. Mix it until melted

Now mix vigorously until chocolate is nice and glossy

Pour the melted chocolate on lined tray and spread it to 1/4 inch thickness

Melt white chocolate in same way. Scoop a spoonful of white chocolate and use a toothpick to form ghost shape

Pipe ghost eyes and mouth with melted semi sweet chocolate

Add some white sprinkles and some white pearl candy

Let it dry for 2 hours or until its harden

Remove the wax paper and cut it into random shape (without cutting the ghost face)

Step by Step Video :

Kothamalli Sundal | Coriander Sundal | Kothimeera Guggillu | Navarathri Special

Today being the last day of Navarathri, wrapping up this beautiful festival with this Navarathi special sundal. This is a flavorful sundal recipe loaded with refreshing cilantro flavor. This same recipe can be made with any of the legume /dried beans.

Ingredients :

Kondakadalai / White Channa / Guggillu - 1/2 cup

Salt

To grind :

Coriander leaves / cilantro - hand full

Coconut - 2 tbsp

Green chili - 2

Tempering /thaalippu / popu :

Mustard seeds - 1/2 tsp

Urad dal - 1/2 tsp

Cumin seeds - 1/4 tsp

Red chili - 1

Hing - 1 pinch

Curry leaves - few

Procedure :

Wash and soak 1/2 cup Kondakadalai / Guggillu for at least 8hrs or overnight.

In a pressure cooker add white Channa, salt with enough water cook the beans until soft but not mushy ( cook for 1 whistle in pressure cooker)

In a mixer jar grind coconut, coriander leaves and green chilies

Strain the cooked Channa

Once oil is hot add 1/2 teaspoon mustard Heat a pan and add 1 teaspoon oil

Once mustard splutter add 1/2 teaspoon urad dal

Once urad dal changes color add 1/4 teaspoon cumin seed.

Next add 1 red chili, a pinch of hing and few curry leaves and fry

Once roasted add strained beans and the ground coconut mixture and toss gently all together

Do not cook after adding coconut mixture

Step by Step Video :

Karamani Sundal |Alasandalu Guggillu | Navarathri Special

Navarathri is one the biggest Hindu festivals celebrated across India.Navarathri means Nine Nights,Nava means nine and Ratri means night. It's a colorful and lively festival.

Navarathri is celebrated in different ways in different parts of India. South Indians observe this festival by displaying Golu. Golu is festival display of dolls with different themes and ideas. Golu dolls are displayed in odd number of steps (3.5.7.9,11).

When you say Golu, Sundal comes together with it. They both are best pair. During this nine days, different types if sundals are made as prasadam and distrusted to people who visits our house for Golu.

Mostly dried pulses need overnight soaking before cooking. Black eye peas is one that do not need much soaking time. Three hours of soaking is enough Karamani/Black eye beans. This tastes awesome on an auspicious day.

Ingredients :

Black eye beans / karamani / Alasandalu - 1/2 cup

Shredded coconut - 2 tbsp

Salt

Tempering /thaalippu / popu :

Mustard seeds - 1/2 tsp

Urad dal - 1/2 tsp

Cumin seeds - 1/4 tsp

Red chili - 1

Green chili - 1

Hing - 1 pinch

Curry leaves - few

Procedure :

Wash and soak 1/2 cup karamani / Alasandulu for 3 hrs

In a pressure cooker add soaked black eye beans, salt with enough water cook the beans until soft but not mushy

Strain the cooked beans

Once oil is hot add 1/2 teaspoon mustard Heat a pan and add 1 teaspoon oil. Once mustard splutter add 1/2 teaspoon urad dal Next add 1/4 teaspoon cumin seeds.