Deepavali 5 Desi Delicious Recipes
Desi And Homemade and Tasty Deepavali recipe: Desi Food Recipies And Recipies: Healthy and tasty festive food recipe: Happy Diwali recipes 
Food Festival
Deepavali is the festival of light. It is The day of transformation from ignorance towards light. People try to cross the corridor of darkness to the corridor of wisdom. Hinduism is always recommended for knowledge and wisdom.
Recipe
The Indian tradition, Deepavali and Deepavali is known as the festival prosperity . The end of Harvest season is reflected in the preparation of a variety of recipes in different regions. Every Indian state has a unique combination of delicacies. Home-made organic food recipes of the eastern region including Jammu Kasmir. The Hindu festival is recommended for sacred food recipe on the festival days. You can get sacred food only in home.Celebrate Diwali and Diwali!
Hindus celebrate the day from the heart. Various ritual follows the day.
Kasrod Achar: Jammu Kasmir: Dogri Recipe
Kesrod is a fern found in Jammu Mansr Lake but is available in all parts of India. The Pickles are famous for being made solely in the Dogri Style.
* 3 tbsp Mustard oil.
* Salt to taste.
* 1 tsp Red Chili Powder.
* 2 tbsp Mustard seed powder
Method:
Thoroughly clean the fiddlehead ferns with water. There should be no sand and cut the ferns into 1 piece
Boil water in a pan and add the cut pieces of fern into the boiled water .
Switch Off the heat and let them stay immersed in water for 5/6 minutes, till they become somewhat tender.
It is time to drain out all water and dried in a clean cloth. Excess water would be dried up.
Next, heat mustard oil until it smokes. Let it cool and mix with salt, chilli powder, and mustard.
Throw these boiled shoots along with mustard paste in a mason jar or any other glass jar and shake well.
Keep them in the sun for 2/3 days and your yummy dogri-style pickle is ready for consumption.
Channar Payes ( Channa Kheer):
Bengali Recipe:
Payes
Channer Payes is a delicate festival food recipe . It is made up of condensed milk, nuts and raisins. A mouth-watering delight to all dairy lovers, the Channar Payas is a very to make-it
Ingredients :
*1/2=litre milk
* 1 litre condensed milk
* 2 tablespoon sugar
*1 cup water
* Tablespoon nuts
* 2 tablespoon raisins.
Method :
Make their syrup of the sugar and water.
*Put the Channa ( cottage Cheses ) in a bowl and add the hot syrup into it, blending it thoroughly.
* Boil milk in deep-bottomed Pan.
* Add the condensed milk. Simmer for 1-2 minutes. Cool just warm.
* Add the milk mixture into the Channa, a spoon at a time
* Mix Vigorously to form a homogeneous mixture till all the milk is used up.
Poor into a bowl. Mix in the nuts and raisins.
* Served Chilled Channer Payes is a tasty one. And it is sacred on fit for Deepavali.
Arisha Pitha: Pitha
Cuisine: Orissa Recipe
Ingredients :
Delicious
Three ingredients are necessary for this. So much information on the Ratio of Ingredients.
* 2 cups rice
* 2 cups Jaggery ( Sugar does not give the true flavour of Arisha ).
* 1 Cup Water
* Oil /Ghee to fry ( approx 2 cups )
Method :
* Wash and soak the rice for 3/4 hours. Dry the rice on cloth or Paper to remove adhered moisture.
* Grind the rice in a grinder. The power should not fine
* Crash Jaggery lump into small chunks and major two cups. 
*Take a thick bottom kadai and water 1 cup and the Jaggery, slowly heat to make a solution.
Start adding rice flour to the mix slowly and stir continuously.
* Start boiling the solution to foam. Feel the stickiness without burning your finger.
* Continuous stirring as the mix thickens. This is a tricky step. I did not know when to stop. It remains quiet as it is very hot.
*Last time when the dough was formed it became a hard mass after cooling and could not do anything further. So in the end, I started taking out small portions and cooling the fast portion it is to see the remaining dough fit for shaping.
*The dough would stop sticking switch off the burner and allow to kill .
*Make round shapes like puri about 7 to 8 mm thick and 3 to 4 inches in diameter.
* You may sprinkle rasi to give a nice aroma, which goes well with Jaggaeryb. 8 Shaped Arisha is ready for frying.
Heat Ghee or oil in a Kadai, thick bottom. Fry Pitha under very low heat. It will turn dark brown because of the jaggery.
Koldi Bhaaji / Dry Banana flower Sabji
Cousine: Assamese Recipe
Ingredients
* 1 cup Banana Flower
* 1 Big Potato
* 2 long Green Chilli
* 2 garlic chopped.
* 1 onion Chopped.
* 1 tsp Panch Phoran
* Salt to taste
*Turmeric a pinch
* 2 tsp top oil
Method :
* keep the banana blossoms and keep it ready.
* Peel and cut the potato into cubes.
* Heat a non-stick Pan with 2 tsp tap Oil.
* Add Pancha Foor and when it sputtures add finely chopped chilli, onion and garlic.
* Next add the banana flower and the potato and mix well.
* Now add Salt, Turmeric and m Cover and put the flame on low. Let it cook. Simmer for 10 minutes .ix well.
* Serve hot Kholasapuri Pitha .
Pancha Phooran Tarkari
Cousine: Tripuri Recipe
Ingredients :
Vegitables
* 1 cup Pumpkin.
* 1 Big Potatoes
* 2 big Brinjal
* 2 Dry red chillies.
* medium green Chillies
* 3 small bay leaves.
2 tsp panch Phooran
* 2 tbsp Oil
* turmeric powder pinch 1 cup Milk
* Salt to taste.
Method :
Heat the oil in a nonstick pan. Add the Pancha poor. After a couple of minutes, add dry chillies, green chillies, and bay leaves, and saute for a few minutes.
* Add the curbed vegetable and mix well. Simmer with lid covered.
* Add turmeric and mix thoroughly. Now enough water.. now enough water and milk to cook the vegetables.
* Simmer till vegetables are tender and the water is absorbed. Add the salt finally and adjust the spice.
* Serve hot with rice or poori
Khapse: Fried Biscuits
Cuisine: Arunachal Recipe
Ingredients :
Tasty
* 2 cups All purpose flour.
* 2-3 tbsp Oil.
* 1/ 2 - 3/4 cup sugar ( as your taste) .
**1/2 cup Milk or as required.
*1 quart of sunflower oil for deep frying
Method :
*Dissolve the sugar in 1 cup warm water.
* In a wide bowl, take the flower, add oil, and slowly add the milk.
* Mix everything together and knead and add to a soft dough.
* Pinch out big balls, dust and roll out the dough to about a !/4-inch thickness. Make sure you do not use a lot of flour as it will dunk more oil.
* Cut the dough into strips then cut those strips into diagonal pieces. try to make the pieces roughly the same size, so that they can cook at the same rate. slice a slot in the middle of each piece of dough.
* Pull one corner of the piece of dough through the slot in the middle, creating a twist. Pull the two ends of your nyapsha a little to even out the shape a bit. Once you have a batch ready, heat the oil.
*Make sure the oil is hot enough. Slowly slide the khapse making sure you do not splash the oil. Fry in batches and do not crowd the oil.
* Cook the Khapse on medium, making sure it is cooked all through. Then remove with a slotted spoon on a kitchen towel.
Pukhlein: Rice Flour Jaggery Recipe
Cuisine: Meghalayan Recipe Ingredients
Ingredients :
* 1 cup Rice flour.
* 1/2 cup Jaggery.
* Water for melting Jaggery.
* Oil for deep drying
Method :
* Dissolve the Jaggery in water and strain this water.
* Cook this to a thick syrup.. Slowly add the rice flour and make a thick batter.
* Heat a Kadai with oil, make balls and pat them flat. Deep fry on both sides.
* Drain the kitchen towel.
Eating Food habits of delicacies may be a life to eat but on those days people disregard eating to live. Home recipes of delicious food are in demand. Homegrown recipes and recipes provide us pure food. Organic food habits is favourable to health and fitness.
Mattar Kachaori: Bengal Recipe
Tasty
Popular fire Brand bread with mild and sweet green peas stuffing, popular Bengali breakfast, and snack.
Ingrdiants :
For the Kachori dough:
* 2.5 cup maida or all-purpose flour.
* 2 to 2.5 tbsp ghee or oil
* Water as required
*Salt as required
For the green peas stuffing :
*1 cup fresh or frozen peas or matar
* 1 tbsp besan/gram flour
* 1-2 green chillies, chopped
* 1'2 inch ginger, chopped
* 1 tsp cumin powder
* 1 green cardamom.
* One or two pieces of garam masala powder. * a pinch of asafoetida or thing
* 1 to 1.5 tsp oil
* Sugar required.
*Salt is required
* Oil required
* Oil for deep frying
* Make stuffed peppers with pork Sauges.
Method :
* In a bowl add the flour, salt, ghee or oil.
* Mix everything to incorporate the ghee or oil through whole flour.* Add water at intervals and knead to a smooth and soft dough.
* Cover the dough with a wet napkin and keep aside for 30 -45 minutes at room temperature.
* Rinse the shelled or frozen peas
* Take them in a grinder or blender. Grind to a semi-coarse consistency without any water.
*To grind them mix some water but water should be to grind only.
* Peel the cardamom and powder the seeds in a mortar -- pestle till finely ground.
* Heat oil in a small pan.
* On low flame, add all the spice powers one by one, cumin powder, cardamom powder, gram masala powder and asafoetida.
* Then add the ground peas, sugar and salt.
* Saute for three minutes.
* Stir continuously.
* Add the besan or gram flour and statute for a further 2-3 minutes with continuous stirring.
*Take the stuffing in a bowl or plate and let it cool.
* Prepare small balls ( lemon Size ) from the stuffing and keep them aside. Keep them covered with a wet napkin.
* Take one ball and flatten it with your palm.
* Apply some oil on both sides of the flattened Balls.
* Roll them into 3 inches in diameter.
* Keep the stuffing in the centre.
* Bring all the edges of the dough and press them together.
* Apply some more oil if required and roll the stuffed kachori to a circle . 8 if the dough tears, then patch that spot with a small piece of dough and on that part gently to even it.
* Drop a small piece of dough in the oil and if it comes steadily from the bottom enough for the kachoris to the fried.
* Gently drop the Kachori in the hot oil
* Apply gentle Pressure. When one side becomes fried then turn out the other side.
* Apply soft deep pressure of fire.
* When the poories become reddish, golden, pale cremish, remove from pan.
Seve it with Chutney and other ingredients.
PottuKhali Laddo ( Maa ki Ladoo ) Recipe :
Laddos are well-known and popular among the people.
Recipe Tamalian :
Ingrdiants :
*1 cup Pottukadalai /Channa dal.
* 3/4 Cup sugar
* 1/4 cup Ghee
* 1 cardamom / Elachi
* Cashew nuts.
Method :
* Powder Pottukhali first to a fine powder.
* Next powder sugar with Elachi to a fine powder. Sieve Pottukhali to remove any inground/coarse things from it. Place powdered Pottukhalidalai sugar in a missing bowl, add the ghee to it and mix well.
* Shape to rounds and arrange plate.
* If you are not able to shape it. add 1 or 2 tbsp ghee more and shape it.
Rava Kesari Recipes :
Ingredients :
Comments