Microwave Cornflour Halwa / Bombay Karachi Halwa | Diwali Recipes

 Cornflour halwa also known as Bombay Karachi halwa. Its a very easy sweet made in jiffy.I prepared this sweet in microwave just less than 15 mins.

Make sure the microwave is in high power. The ratio of the Cornflour : Sugar :Water Should be 1: 3: 4

Dont reduce the amount of sugar else you ended up withe sticky halwa and also you wont get glossy texture.

Preparation Time : 5 mins
Cooking Time : < 15 mins
Makes :9 pieces

Ingredients :

Cornflour - 1/2 cup
Sugar - 1+1/2 cups
Water -2 cups
Cardamom Powder -1/4 tsp
Kesari /Food Colour -2 pinches
Ghee -1 tsp
Ghee roasted cashews -10 ,broken into pieces

Method :

*Take the microwave bowl mix the cornflour,water,sugar and kesari colour without any lumps.

 *Microwave in high power for 6 mins.Every 2 mins mix it

 *Then add the cardamom powder,roasted cashews,ghee .Mix well.Then again cook it for 6 mins.

 *Stirring it in between every 2 mins.

 *Poured it in greased tray.Once it cooled completely ,Slice and Serve it.

*We can keep it for 2 days at room temperature .

Coconut Milk Murukku Using Homemade Murukku Flour / Thengapaal Murukku | Diwali Recipes

 Coconut Milk Murukku is delicious and tasty one.I used homemade murukku flour  and storebought coconut milk for this recipe .

Preparation Time : 10 mins
Cooking time : 20 mins
Makes : 15

Ingredients:

Homemade Murukku Flour -2 cups
Thick Coconut Milk -1 cup
Salt -1 tsp
Hing -1/4 tsp
Butter - 2 tbsp (Softened)
Sesame seeds -1/2 tsp
Ajwain seeds - 1/4 tsp
Oil -For Fry

Method

*Take  a bowl add the all ingredients except oil.Mix well and add required water to make soft and pliable dough.

 *Take a small portion of dough and place it in murukku maker.i  used thenkuzhal press.

 *Press it in a circular motion in a greased plate and gently drop into a hot oil.

*Cook it on both sides until it turns very light golden colour.

*Once it cooked,remove from the oil and place it in a kitchen paper to remove the excess oil.

*Cooled down completely and stored it in a airtight container.

MY NOTES

*Since we use coconut milk,it stays good for a week.

*Thengai paal murukku should be pale white colour and not brown.

Sugar Nokkal / Sakkarai Nokkal/Sugar Coated Sev | Diwali Recipes

Sugar Nokkal is nothinga but sugar coated sev.Usually its stuffed "Paruppu Thengai "which is must in south indian weddings.

For this recipe 2 string syrup consistency is perfect.

Ingredients :

Besan / Kadalai Maavu - 1 cup
Rice flour / Arisi Maavu -1/8 cup
Cooking Soda -a pinch
Butter -2 tsp (At room temperature)
Salt -a pinch
Oil - For fry
Sugar - 1 1/2 cup
Water -1/4 cup
Milk - 1/8 cup

Method

*In a bowl mix the Besan,Rice flour,Salt ,Butter and Cooking soda.Mix well and reuired water to make a soft and pliable dough.

*Heat oil in a kadai,Take a sev press OR Murukku maker with Thenkuzhal achu,fill the dough and press in hot oil in large circles.Dont make it overcrowd.

*Fry in medium flame,cook   until  it turns golden brown .

*In a broad vessel add the sugar and water.Once it starts to boil and milk .Boil it a min.

*Strained it to remove the impurities.Then again boil the syrup ,If you swipe the syrup check between ur thumb and forefingers there will be 2 string will be form  OR in a small bowl of water,pour the syrup ,it will not dissolve and you can move and gather it.

*Switch off the flame,add the sev and mix well until syrup coated well in sev.

*Cool down completely before you stored it in air tight container.

MY NOTES

*Dont miss the Syrup consistency  else you wont get the sugar coated sev.

*Adding milk in syrup is you will get pure white colour.

*Dont add more cooking soda else it will be crumble while frying.

Coconut Milk Burfi / Thenga Paal Burfi | Diwali Recipes

Coconut Milk Burfi --- Its a Simple and tasty burfi which can be prepared for any festival.Traditionally burfi was made of milk and sugar.But in this recipe i used coconut milk.

Adapted the recipe from Mrs.Meenakshi Ammal "SAMAITHU PAAR " Cookbook.She named it as COCONUT MILK CAKE but i changed the name as burfi .

Now let us move to the recipe...

Ingredients

Besan / Kadalai Maavu /Gram Flour - 1/2 Cup
Wheat Flour/ Atta /Godhumai Maavu -1/2 Cup
Grated Coconut - 1/4 cup
Sugar -2 Cups
Ghee -1/2 cup +2 tbsp
Saffron - few strands
Edible camphor - A mustard size
Cardamom Powder -1/4 tsp
Thick Coconut Milk(1 st Coconut Milk) -1/2 cup
Thin Coconut Milk(2 nd Coconut Milk) - 1/4 cup
Very thin Coconut Milk (3rd Coconut Milk ) - 1/8 cup

Method

*In a Pan dry roast the grated coconut in low flame until it turns golden brown.Keep it aside.

*Same pan add 1 tbsp ghee roast the besan and  until the raw smell goes away.Keep it aside.

*Then follow the same procedure for atta too.

*Grease a tray with little ghee and keep it ready.

*Now add the sugar and 2 nd&3 rd coconut milk in a pan.

*Boil it until 1 string consistency,thats when you touch the syrup in between your thumb and forfinger a string will be form .

*Now add the saffron,roasted besan,atta and coconut.mix well.

*Then add thin coconut milk,stir well continuosly.Add rest of the ghee in between when you mix .

*At one stage,the mixture starts to frothy here and there,then immediately switch off the flame.

*Add the crushed camphor and cardamom powder,mix well for a min.

*Immediately pour it to the greased pan.Let the mixture will be thin.

*But when it cools down it will be thick.Once it warm slice it into desired shape.

MY NOTES

*Dont misss the syrup consistency else the burfi is hard.

*We will keep it for 4 or 5 days at room temperature .

Achu Murukku (Eggless & No Maida ) | Rose Cookies / Achappam | Diwali Recipes

Achu Murukku is popular snack in Kerala.Amma learnt this recipe from her malayali friend. Its my most fav snack from my childhood.

I remember well that amma prepared it without maida and no egg.Its a lenghty process but worth to try.

First time i prepared it with storebought rice flour and maida, its utter flop for me,also i didnt like the taste too.Amma always prepare in homemade wet rice flour.So i too follow her recipe.

To make the perfect murukku is consistency of the batter is very important.

Now let us know how to prepare it.Dont forget to check NOTE section.

Preparation Time : 1 hr for soaking + 30 mins
Cooking Time : 5 mins
Makes : 15

Ingredients :
Raw Rice - 1 cup
Powdered Sugar -1/4 cup
Cardamom Powder -1/4 tsp
Black Sesame seeds - 1/2 tsp
Salt - a pinch
Thin Coconut Milk -1/4 cup
Water - 1/2 cup + 1/8 cup
Oil -To fry

Method

*First soak the rice for 30 mins.Then drain the water completely and dry it in clean cloth.

*When you touch the rice it wont stick to your hand.Then in a mixie grind to a fine powder.

 *Sieve it.Its a mandatory step.we want fine flour only.

 * Take the bowl add the wet rice flour (no need to roast the rice flour) and all the ingredients except oil.

 *The batter should be medium consistency neithor too thick or too thin.

 *Meanwhile heat oil in a kadai and dip the mould in hot oil till use.

 *Once the mould is hot,dip into the batter in a half way,and immediately keep the mould in hot oil.

 *Keep the flame in low and shake the mould to relese the murukku.

*Place the mould in hot oil until you use.Flip the murukku and cook it a min.Dont cook it more mins,it will cook fastly.

 *Remove the murukku and place it in a tissue paper to remove the excess oil.

*If you touch it will be soft  but it will be crispy and hard as its cool down.

*Once it cool down completely store it in airtight container.

MY NOTES

*Always use homemade wet rice flour to make this murukku.Use thin coconut milk only.

*No need to roast the rice flour.Wet flour only needed ,so the murukku will be crispy and taste.

*Its a mild sweet taste,if you want add more sugar but the murukku will be darken in colour.

*Dont dip the mould fully in batter else its difficult to remove the murukku from the mould.

*If you are using the new mould ,wash well the mould,wipe it and dip the mould in oil for a week.Then only we can make the murukku so easily.

*Mine is aluminium mould,soak it for a week before make it.Thxs to my SIL who bought it from india.

*The batter consistency is very important,if the batter is thick murukku will be hard.If its thin it wont be coat in the mould.

*If the mould is not hot then the batter wont coat the mould.So heat the mould every time before you dipping in batter also mix well the batter every time before you dip the mould.

Butter Murukku | Diwali Snacks

 Love this murukku for its soft & melt in mouth.First i tried with my own ratio it becomes brown colour,later i realized about flour ratio.after many trials i got that white colour.

Ingredients

Rice flour - 1 cup
Roasted gram dal flour / Pottukadalai maavu - 2 tbspn
Gram flour / Kadalai Maavu / Besan - 2 tbspn
Melted butter - 1 tbspn
Jeera / Cumin seeds - 1/2 tspn
Hing / Asafoetida - 1/4 tspn
Salt - 1/2 tspn
Oil -to deep fry

Method

*In a wide bowl Mix the given ingredients except oil.

 *Then slowly add the water to make smooth dough.

*Here i used single star plate to make the murukku.

 *Heat oil in a kadai  and squeeze the murukku in press.

*Stir in between and cook it on both sides.

*Cook until the bubbles sound ceases.

*Drain it in a paper towel & completely cool down before store it in a airtight container.

MY NOTES

*Dont overcrowd the murukku, otherwise they wont cook.

*Here i used homemade flour,if using storebought one  dry roast it for 5 mins cool it &further continue the procedure.

*For roasted gram dal pdr, first grind the roasted gram in mixie & sieve it

*Dough will be slightly tight becoz we want the murukku in small and broken  trips.

*Always use 1 cup flour = 1/2 tspn salt.dont add more than mentioned it.