Diwali Cookathon - Coconut Almond Barfi

My late aunt (koummi maushi) would make awesome cocunut laddoos with milkmaid and coconut. This recipe is based on her recipe. Quick, easy and super yummy!

Coconut Almond Barfi

Ingredients

1 14 oz can of condensed milk (Nestle)
4 cups shredded sweet coconut (baker's coconut not fresh)
1 tbsp crushed cardamon
1/4 cup unsalted butter
1/2 cup almond paste (soak almonds 5-6 hrs and puree in the blender)
1 tbsp raisins.

Heat the butter in a sauce pan and mix in all the ingredients. Heat over low heat for 30 mins. Pour the mix in a greased pan and let in cool. Refrigerate for 2-3 hours before serving.

Diwali Cookathon - Khari puri (crispy crunchy fried strips)

Khari puri is easy to make and a Diwali "must make" at our home. My toddler likes them shaped as strips otherwise I'd make them round as puris. Khari puris can be stored for a few days in an airtight container.

Khari Puri

Ingredients

2 cups all purpose flour
1 tsp baking powder
1/4 cup oil or butter
2 tsp black pepper powder
1 tbsp cumin powder
1 tbsp chilli powder
Salt
Warm water

Mix together the flour, baking powder, pepper, cumin powder, chilli powder and salt. Heat the oil/butter in a small sauce pan. Add the heated oil/butter to the flour and mix well (use a fork or a spoon, remember the oil is hot!). Add warm water and make a stiff ball of dough. Cover and let it rest for few hours. Roll out the dough (about 1/8" of an inch) and cut them in strips. Deep fry in oil over low to medium heat.

Diwali Cookathon - Puffed Rice Chivda

This is slightly(and I repeat, slightly :)) healthier version of the chivda we make back home.

Puffed Rice Chivda

Ingredients

4 cups puffed rice
1/2 cup cornflakes
1/2 cup roasted unsalted peanuts
1 tbsp raisin
1 tbsp sugar
1 tsp red chilli powder
1 tsp cumin/jeera seeds
1 tsp mustard seed.
1 tsp turmeric powder
pinch of asoefitida/hing powder
2 tbsp oil

Start of by dry roasting the puffed rice and cornflakes in a medium sauce pan over low heat. Roast the puffed rice and cornflakes for about 10-15 mins. Mix in the peanuts, sugar, red chilli powder and salt. Heat the oil and add the raisin. Fry them for a minute or two and add them to the puffed rice mix. In the same oil add the cumin and mustard seeds. When the seeds sputter, add the turmeric and asoefitida powder. Add the seasoning to the puffed rice and mix well. Store in an air tight container.

Diwali Cookathon - Besan Ladoos

I have started my diwali cookathon by making my favorite besan ladoos. Diwali preparation is never complete without ladoos (besan/rawa/coconut). My pammi maushi in Pune, makes the best ever besan ladoos (and I have to mention that my mom makes the best rawa ladoos). This is my slightly heathier version(!). These ladoos will stay fresh for a week or so in the refrigerator. Nuke them for 5-10 sec in the microwave before serving.

Besan Ladoos

Ingredients

1/2 cup unsalted butter or ghee
2 cup besan
1 tsp crushed cardamon
1/2 cup powdered sugar
1/3 cup brown sugar
pinch of safron
1 tbsp raisin soaked in 1/4 cup hot water

Over low heat, fry the besan for 15-20 mins till the color changes slightly. Melt butter in a sauce pan. Add the besan, little at a time, making sure there are no besan balls. Add the sugars, saffron and cardamon and continue heating over low heat for 10 mins. The mix at this stage should be dry. Add the raisins and water. Stir till the mix forms a ball and does not stick to the sides of the pan. Add tsps of water till you get this consistency. Roll into balls while the mix is still hot.

Swontons (Samosa Wontons)

These mini swontons make great appetizers. Swontons are easy to make and super yummy. I have used Nasoya's wonton wraps to make these swontons.

Swantons

Ingredients

2 medium potatoes, boiled and diced
1 tbsp oil
1 tsp cumin seeds
1 tsp turmeric
1 tsp hing/asoefitida
1 tsp red chilli powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp crushed red pepper
1/2 cup peas
Salt
1 packet Nasoya Wonton Wraps
3 tbsp cream cheese (I like Philadelphia's onion and chives cream cheese)


Heat the oil and add cumin seeds. When the cumin seeds turn brown add the hing, crushed red peppers and turmeric. After a minute or so, add the peas, potatoes and rest of the spices.
Cook for 5 to 10 minutes. Let the potatoes cool before making the swontons.

To make the swantons

1. Take a wonton wrap and place 1 tbsp potato filling and 1 tsp cream cheese in the center.

2. Seal the edges with water.

3. Fry the swontons in oil.