Snacks:
Diwali Lunch Menu
131 Diwali Recipes - Diwali Sweets Recipes - Diwali Snacks Recipes 2013
Verusenaga Pappu Janthikalu Recipe ~ Peanut Murukku Recipe ~ Diwali Snacks Recipes
If you are looking for more Murukku Recipes then do check Gathia, Butter Murukku, Plain Sev, Kara Sev, Aloo Bhujia, Potato Murukku, Rice Flour janthikalu and Spinach Sev.
And here's a full list of Diwali Snacks Recipes
Palli Murukulu / Groundnut Murukku Recipe
Hari Chandana P Indian Snack
Prep Time: 10 mins | Cook time: 20 mins | Serves: 4 - 5
Ingredients:
- 1 cup Rice Flour
- ½ cup Peanuts / Groundnuts
- ¼ cup Roasted Bengal Gram
- 1 teaspoon White Cumin Seeds
- 2 teaspoon Red Chilli Powder
- ¼ teaspoon Hing
- Salt to taste
- Oil for deep frying
Method:
- Heat a heavy bottomed pan on a medium flame, slowly roast the peanuts to golden brown color.
- Let them cool and rub the skins off.
- Grind the roasted peanuts into powder then add a little water and grind into a smooth paste. Keep it aside.
- Grind the roasted gram into a fine powder and set aside.
- In a mixing bowl. combine the rice flour, salt, red chilli powder, hing, powdered roasted gram and peanut paste. Mix well.
- Add water little by little and knead it into a soft and pliable dough.
- Heat oil in a pan for deep frying.
- Take a small portion of the dough and place it in the murukku press.
- Now slowly press the murukku press over the hot oil.
- Deep fry them until golden brown color, turn over to fry both sided evenly.
- Drain them on paper towels and let them cool completely.
- Break into pieces and store in an airtight container.
- Serve as a teatime snack.
You might also love to check these recipes:
Microwave Palkova Recipe - 10 Min Palakova Recipe - Easy Diwali Sweets
If you are looking for more Diwali sweet recipes then do check Microwave Besan Laddu, Baked Namakpare, Chocolate Burfi, Rasgulla, Khoya Besan Laddu, 7 cup burfi, Shahi tukra, Boondi Laddu, Vermicelli Burfi and Badusha.
And here's a entire list of Diwali Sweets and Snacks Recipes
Easy 10 Minutes Microwave Palkova Recipe
Hari Chandana PIndianDessert
Prep Time: 2 mins | Cook time: 8 mins | Serves: 2
Ingredients:
- 1 Can (400gms) Sweetened Condensed Milk
- 3 tablespoon Fresh Curd
- 1 teaspoon Ghee
- Nuts for garnish
Method:
- Take a big and deep microwave safe bowl and grease with ghee.
- Pour the condensed milk into the greased bowl.
- Add the fresh yogurt and combine well.
- Keep it in microwave high (mine is 800W) for 7 - 8 minutes, stirring after every minute.
- Take it out when you get above consistency. (see the image)
- Don't worry about the consistency it will thicken some more as it cools.
- Cooking times will vary with power of your microwave.
- Garnish the palakova with nuts and serve.
You might also love to check these recipes:
7 Cup Sweet / 7 Cup Burfi Recipe - Deepavali Special Sweets Recipes
If you are looking for Diwali special sweets recipes then do check Chocolate Khoya Burfi, Rajgira Burfi, Bread Rasmalai, Kaju Burfi, Rasgulla, Custard Powder Halwa, Dates Peanut Ladoo, Besan Ka Halwa and Vermicelli Ladoo.
And here's a complete list of Diwali Sweets and Savouries Recipes
Seven Cups Burfi / 7 Cup Cake Recipe
Hari Chandana PIndianSweets
Prep Time: 10 mins | Cook time: 25 mins | Makes: 30 pieces
Ingredients:
- 1 cup Besan / Chickpea Flour
- 1 cup Milk
- 1 cup Grated fresh coconut
- 2.5 cups Sugar
- 1.5 cups Ghee (melted)
- ½ teaspoon Cardamom Powder
- Almonds for garnish
Method:
- Roast the sliced almonds in a teaspoon of ghee until light golden color. Keep them aside
- In the same pan, roast the chickpea flour on a low medium flame until a nice aroma comes and the color slightly changes, taking care not to burn it. Keep it aside.
- Combine the sugar and milk in a heavy bottomed pan. Heat until the sugar dissolves.
- Slowly add the roasted chickpea flour, coconut and cardamom powder and combine well.
- Then add the melted ghee and mix very well to avoid any lumps.
- Stir continuously on a low medium flame.
- When the mixture start leaving the sides of the pan with a porous texture, turn off the flame.
- Immediately pour the mixture on a greased tray and level it with a spatula.
- Sprinkle the roasted almonds on top and press gently.
- When it is still warm, cut into pieces.
- Let them cool completely and store in an airtight container.
You might also like to check these recipes:
Baked Namak Paare Recipe - Easy Diwali Snacks Recipes
If you are looking for more Deepavali Snacks then do check Namak Paare, Karam Kajalu, Gathiya, Plain Sev, Aloo Sev, Khara Sev and Farsi Puri.
And here's a full list of Deepavali Snacks Recipes
Baked Namakpaare / Baked Nimki Recipe
Hari Chandana PIndianSnack
Prep Time: 5 mins | Cook time: 15 mins | Makes: 3 - 4 cups
Ingredients:
- 1 Cup All Purpose Flour / Maida
- 4 tablespoon Ghee
- ½ teaspoon Carom Seeds / Ajwain
- ½ teaspoon Baking Powder
- Salt to taste
Method:
- Combine the flour, salt, carom seeds and baking powder in a mixing bowl.
- Add the ghee and mix well.
- Make a soft dough by adding the water little by little. Cover it with a lid and keep it aside for 15 minutes.
- Preheat the oven to 180 degree C.
- Divide the dough into 6 balls. Roll the each dough ball into a circle. Don't roll the dough too thin or too thick.
- Using a sharp knife, cut the rolled dough into pieces. Prick the pieces with a fork.
- Place the pieces on a greased baking tray and bake at 180 degrees C for 15 minutes or until golden brown.
- Let them cool completely and store in an airtight container.
- Serve as a snack with a hot cup of Adrak Chai or coffee.
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Chocolate Khoya Burfi Recipe - Step by Step Recipe - Easy Diwali Sweets Recipes
If you are looking for more Diwali Sweets then do check Khoya Besan Laddu, Tambittu, Suji Kakara Pitha, Bread Rasmalai, Pal Rava Kesari and Pumpkin Halwa.
And here's is full list of 101 Diwali Special Recipes
Khova / Mawa Chocolate Burfi Recipe
Hari Chandana P Indian Sweets
Prep Time: 2 mins | Cook time: 10 mins | Makes: 6-8 pieces
Ingredients:
- 1 cup Unsweetened Khoya / Mawa (I used homemade khoya)
- ¼ cup Sugar
- 1 tablespoon Cocoa Powder
- 3 tablespoon Milk
- Almonds and Pistachios for garnish
Method:
- Take the crumbled khoya in a pan and heat for minute.
- Then add the sugar and 2 tablespoons of milk and mix well. Let the sugar dissolves completely.
- Stir continuously until the mixture thickens.
- Take half of this mixture and spread on a greased plate.
- Immediately add the cocoa powder and a tablespoon of milk to the remaining khoya mixture. Mix very well and turn off the flame.
- Spread the chocolate mixture on top of the plain khoya layer.
- Garnish with nuts and press them lightly.
- Let it cool completely and cut into desired shapes.
- Serve & enjoy!
You might also love to check these recipes:
Microwave Besan Ladoo Recipe - Indian Microwave Sweet Recipes - Easy Diwali Sweets
If you are looking for more Deepavali Sweets then do check Khoya Besan Ladoo, Churmundo, Kakara Pitha, Rajgira Burfi, Rava Condensed milk laddu, Rasgulla and Kaju Katli.
And here's a full list of Diwali Sweets Recipes
Microwave Besan Laddu Recipe
Hari Chandana PIndianSweet
Prep Time: 1 min | Cook time: 5-6 mins | Makes: 10 Laddoos
Ingredients:
- 1 cup Besan / Chickpea Flour
- ¾ cup Powdered Sugar
- 6 tablespoon Ghee (melted)
- ¼ teaspoon Cardamom Powder
- Almonds for garnish
Method:
- In a microwave safe bowl, add the besan and ghee and combine very well.
- Microwave on high (mine is 800 W) for 3 minutes, stirring after every 1 minute.
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| Karam Kajulu, Gathiya and Microwave Besan Ladoo |
- Reduce the power to 50% and microwave for another 2 - 3 minutes, stirring every minute.
- If you feel besan is raw microwave for one more minute.
- Remove and let it cool completely.
- Once cooled, add the cardamom powder and sugar powder.
- Combine well with your hands for a few minutes.
- Take a small portion of the mixture and roll into a round shape ball.
- If you are not able to shape it, add some warm ghee till the mixture is able to bind together.
- Store them in an airtight container.
You might also love to check these recipes:
- Gujarati Gathiya
- Butter Murukku
- Tambittu Unde
- Palak Murukku
- Aloo Bhujia Sev
- Bread Rasmalai
- Rava Ladoo
- Gulab Jamuns with Rabri
- Shahi Tukra
- Kobbari Chegodilu
Gujarati Gathiya Recipe - Bhavnagari Gathia Recipe - Diwali Snacks Recipes
If you are looking for more Snack Recipes then do check Savory diamond cuts, Roasted makhana, Palak Sev, Potato Sev, Namakpare and Chakli.
And here's a entire list of Deepavali Sweets and Snacks Recipes
Ganthiya Recipe - Traditional Gujarati Snack
Hari Chandana PIndianSnack
Prep Time: 5 mins | Cook time: 20 mins | Makes: 3 cups
Ingredients:
- 2 cups Besan / Chickpea Flour
- ½ cup oil for the dough
- 1 teaspoon Carom Seeds / Ajwain
- 1 teaspoon Crushed Black Pepper
- ¼ teaspoon Baking Soda
- Salt to taste
- Oil for deep frying
Method:
- Combine the flour, salt, baking soda, carom seeds and pepper in a mixing bowl.
- Add ½ cup of oil to the flour and mix very well.
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| Soft, light and puffy textured sev |
- Add ½ cup of water to it and gently mix.
- The dough should be sticky.
- Knead the dough for a couple of minutes and set aside.
- Heat oil in a pan for deep frying.
- Take the murukku / sev maker and fit in the big holes disc. Grease the sev make with little oil.
- Take a small portion of the dough and place it in the murukku press.
- Now slowly press the murukku press over the hot oil.
- Deep fry them on a low - medium flame until golden color, turn over to fry on both sides evenly.
- Drain them on paper towels and let them cool completely.
- Break them into pieces and store in an airtight container.
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Bhutte Ka Kees - Indore Style Grated Corn Snack
Bhutte Ka Kees Recipe - Delicious Indore Street Food made with corn, milk, coconut and spices.
What is Bhutte Ka Kees?
Bhutte Ka Kees is a delicious and healthy street food dish from Indore, India. You only need very few ingredients to make this super quick Bhutte Ka Kees. This Indian Street Food is nothing but grated or ground corn cooked with milk and spices and garnished with fresh coconut. You can grate the corn cob or grind the corn kernels to make this dish. This is a perfect savory snack for winters.
Can I use frozen corn?
Absolutely, thaw the frozen corn and grind it to a coarse paste.
Serving suggestions:
Corn kees is a filling snack. It can be served as an evening snack or breakfast with a cup of coffee or tea.
How to make it vegan?
We use milk to prepare the traditional bhutte ka kis. If you are vegan, simply replace the milk with any of your favorite plant-based milk.
Storage:
It can be stored for a day or two in the refrigerator or up to a month in the freezer.
Step by step instructions:
- Remove the corn kernels from cobs and transfer them to a blender or mixie.
- Grind them into a coarse paste and keep it aside until use. You can also grate the corn cobs with a grater instead of using a blender.
- Heat 2 tablespoons of oil in a pan. Add mustard seeds and cumin seeds and let them splutter.
- Now add the finely chopped green chillies, hing and grated ginger to it and saute for a couple of seconds.
- Now add the coarsely ground or grated corn and turmeric powder to the seasoned ingredients.
- Keep stirring for 2-3 minutes or until the color changes slightly.
- Then add ½ cup of milk and mix it together well.
- Reduce the flame to low.
- Cover the pan with a lid and let it cook on a low flame until all the milk evaporates.
- When the mixture thickens, remove the lid.
- Add required salt and mix everything well.
- Turn off the flame and add lemon juice and chopped coriander leaves. Mix well.
- Transfer it to serving bowls and garnish with grated coconut and coriander leaves.
- Serve hot with some lemon wedges.
Few more Indian street food recipes:
- Paneer Pav Bhaji
- Masala Pav
- Delhi Aloo Chaat
- Jaipuri Mirchi Bada
- Banarasi Matar Poha
- Bombay Veg Toast Sandwich
- Shakarkandi Chat
- Onion Kachori
- Gujarati Methi Na Gota
- Sweet Lassi
Indori bhutte ka kees recipe video below:
Bhutte Ka Kees Recipe - Indori Savory Corn Snack
How to make Bhutte Ka Kees recipe with step by step photos and full video. A super quick and delicious street food recipe from Indore, India.
Servings: 2
Calories: 274kcal
Ingredients
- 2 Corn Cobs (I used sweet corn)
- ½ cup Milk
- 2 Green Chillies
- ½ teaspoon Grated Ginger
- ½ teaspoon Mustard Seeds
- ½ teaspoon Cumin Seeds
- ¼ teaspoon Turmeric Powder
- A big pinch of Hing
- 2 tablespoon Oil
- 2 tablespoon Grated Fresh Coconut
- 2 tablespoon Chopped Coriander leaves / Cilantro
- Salt to taste
- Juice of half a lemon
Instructions
- Grate or grind the corn into a coarse paste and set aside.
- Heat oil in a heavy bottomed pan. Add the mustard seeds and cumin seeds and let them splutter.
- Then add the hing, finely chopped green chillies and grated ginger and stir for a few seconds.
- Now add the grated corn and turmeric powder and mix.
- Fry until the color changes slightly.
- Now add the milk to it and combine well.
- Cover the pan with a lid and let it cook on a low flame.
- Cook until all the milk evaporates and the mixture thickens.
- Add the salt to it and mix well.
- Turn off the flame and add the lemon juice and coriander leaves. Mix well
- Garnish with grated coconut, coriander leaves and lemon wedges.
- Serve hot as a snack.
Video
Notes
Adjust the green chillies according to your taste.
Always serve hot with lemon wedges.
Nutrition
Calories: 274kcal | Carbohydrates: 24g | Protein: 5g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 6mg | Sodium: 191mg | Potassium: 341mg | Fiber: 3g | Sugar: 10g | Vitamin A: 295IU | Vitamin C: 11.6mg | Calcium: 69mg | Iron: 1mg
Khoya Besan Laddu Recipe - Easy Besan Ladoo Recipe with Mawa {Video}
Khoya Besan ladoo is a traditional and delicious Indian sweet dish made with unsweetened khoya / mawa, gram flour, sugar, cardamom and nuts. This besan ladoo recipe is so quick to make and perfect for festivals, parties or any occasion. I have used homemade khoya in this recipe. You can also use the store-bought one.
Few More Khoya Recipes on the blog:
- Khoya Coconut Jaggery Laddu
- Til Khoya Laddu
- Khoya Gulab Jamuns
- Chocolate Mawa Burfi
- Makkan Peda
- Chocolate Peda
- Apple Khoya Kheer
- Kesar Peda
Few Tips to Make the Best Besan Khoya Laddu:
- Always roast the flame over a low flame and make sure you use a heavy bottomed pan to prevent burning.
- Do not add sugar powder when the roasted besan mixture is too hot.
- Do not add sugar powder when the mixture is cooled down completely.
- If you are not able to shape the laddus, add some warm ghee to the mixture and shape.
- Use fresh cardamom pods for the best flavor.
- You can also combine the laddu mixture with ghee roasted nuts for the crunch.
How to Make Khoya Besan Ladoo Recipe Video below:
Khoya Besan Laddu Recipe
How to Make Mawa Besan Laddu Recipe with step by step photos and full video. A soft and delicious Indian laddu made with besan, khoya, cardamom and nuts.
Servings: 8 Laddus
Calories: 185kcal
Ingredients
- ½ cup Besan / Gram Flour
- ½ cup Khoya / Mawa crumbled
- ½ cup + 2 tablespoon Sugar
- 3 Cardamom Pods
- ¼ cup Ghee melted
- Raisin for garnish
Instructions
- Grind sugar and cardamom seeds into a fine powder and set aside.
- Heat the ghee in a heavy bottomed pan. Add the besan and stir.
- Keep on stirring and continue to roast for 8 -10 minutes on a low flame, till a nice aroma comes out of it.
- Turn off the flame. Add the crumbled khoya and mix well.
- Let it cool a bit and add the powdered sugar. Mix very well.
- When the mixture is warm enough to handle, make into laddus.
- Let them cool completely and store in an airtight container for 4-5 days.
Video
Nutrition
Calories: 185kcal | Carbohydrates: 20g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 45mg | Potassium: 71mg | Fiber: 1g | Sugar: 13g | Vitamin A: 65IU | Vitamin C: 0.3mg | Calcium: 107mg | Iron: 0.5mg
Besan Mawa Ladoo Recipe with Step by Step Photos:
- Remove the cardamom seeds from the pods.
- Take sugar and cardamom seeds in a blender or mixie and grind to a fine powder.
- Keep the powdered sugar aside until use.
- Heat the measured ghee in a heavy bottomed pan. Add besan or gram flour and mix well.
- Keep on stirring and continue to roast for 8 -10 minutes on a low flame, till a nice aroma comes out of it.
- When the besan is roasted, turn off the flame.
- Immediately add the crumbled khoya to the roasted flour mixture.
- Mix until well combined. Let the mixture cool a bit.
- Add the prepared sugar powder to the besan khoya mixture and mix everything well until combined.
- Roll the mixture into round balls or Laddus when the mixture is still warm.
- Garnish with raisins, almonds or cashews.
- Store in an airtight container for 4-5 days.
Karam Kajalu Recipe - Savory Diamond Cuts - Easy Diwali Snacks Recipes
If you are looking for more Diwali snack recipes then do check Kara Sev, Banana Chips, Butter murukku, Palak Sev, Namakpare, Aloo Bhujia and Rice Flour Chakli.And here's a full list of Deepavali Snacks Recipes
Savoury Diamond Cuts / Khara Biscuit Recipe
Hari Chandana PIndianSnack
Prep Time: 15 mins | Cook time: 15 mins | Makes: 3 cups
Ingredients:
- 1 cup Wheat Flour / All purpose flour (I used wheat flour)
- 1 teaspoon Red Chilli Powder
- ½ teaspoon Cumin Seeds / Carom Seeds
- Salt to taste
- Oil
Method:
- Combine the flour, salt, red chilli powder and cumin seeds in a mixing bowl.
- Add a tablespoon of hot oil to the flour and mix well.
- Make a stiff and smooth dough by adding the water little by little.
- Knead the dough well. Cover with a lid and set aside for 15 - 30 minutes.
- Divide the dough into 7 - 8 balls. Roll the each dough ball into a circle. Using a sharp knife, cut the roti into pieces.
- Heat oil in a pan for deep frying. When it it hot, gently drop the pieces in the hot oil.
- Deep fry them on medium low flame until brown color, turn over to fry on both sides evenly .
- Drain them on paper towels and let them cool completely. Store in an airtight container
- Serve with a hot cup of ginger tea.
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Kakarakaya Pulusu Recipe - Andhra Style Bitter Gourd Stew Recipe
Kakarakaya Pulusu / Bitter Gourd Stew Recipe
Hari Chandana P Indian Side Dish
Prep Time: 5 mins | Cook time: 20 mins | Serves: 4
Ingredients:
- 2 Bitter Gourds
- 1 Large Onion, sliced
- 3 tablespoon jaggery, powdered
- 1 Green Chilli
- 2 teaspoon Rice Flour
- ½ teaspoon Mustard Seeds
- ¼ teaspoon Cumin Seeds
- ¼ teaspoon Turmeric Powder
- A pinch of Fenugreek Seeds
- Marble sized Tamarind ball
- 1 sprig Curry Leaves
- Red Chilli Powder as needed
- Salt to taste
- 1 teaspoon Oil
- A pinch of Hing
Method:
- Soak the tamarind in water for sometime. Extract the juice set aside.
- Wash, peel and slice the bitter gourd and set aside.
- Heat oil in a pan and add the mustard seeds, cumin seeds and fenugreek seeds. Let them splutter.
- Then add the curry leaves and hing and stir for a few seconds.
- Add the sliced onion and fry for a minute.
- Add the bitter gourd slices, turmeric and water. Cover with a lid and cook until the pieces are tender.
- Now add the tamarind extract, salt, jaggery, red chilli powder and water.
- Dilute the rice flour in little water and add it to the bitter gourd mixture.
- Let it boil for 8 - 10 minutes or until the pulusu thickens.
- Turn off the flame. Serve hot with rice.
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