diwali recipes, easy diwali recipes, diwali sweets diwali snacks 2013

easy diwali recipes – diwali sweets recipes diwali snacks recipes

(collection of easy diwali recipes – easy diwali sweets recipes, easy diwali snacks recipes and diwali main course recipes)

wishing happy diwali to all friends and readers. this year diwali festival is on 3rd nov, 2013… not many days are left.

i hope the preparation for diwali festival will be going on and many of you must be making sweets and snacks at home. this is a collection of easy diwali recipes for your reference and i hope it will be useful for you.

easy diwali sweets recipes

• gulab jamun - easy method to make gulab jamuns at home.
• coconut ladoo - just a three ingredient recipe and one which does not take a lot of time to make.
• sandesh - a very popular cottage cheese sweet fudge from bengal.
• nankhatai - popular sweet cum snack recipe. indian shortbread cookies or biscuits.
• milk pedas or doodh pedas - these pedas takes about only 3 minutes to cook in the microwave oven.
• dry fruits ladoo - an easy and quick recipe for making healthy and delicious ladoos.
• maladu or maa ladoo - quick ladoos made from roasted chana dal. ideal for diwali festival.
• rava kesari – sweet south indian dessert made with semolina, ghee, dry fruits and saffron.
• gajar halwa – classic indian dessert made from carrots during festive or celebrative occasions.
• punjabi puda/poora - punjabi sweet recipes made with ingredients.
• rice kheer - popular north indian dessert made with basmati rice, milk, nuts and saffron.
• seviyan kheer - vermicelli kheer is often served during festival or any occasion of celebration.
• phirni recipe - a classic creamy sweet pudding made with powdered rice, milk, almonds, saffron and cardamom.

looking for more diwali sweets recipes then check this list of 40 diwali sweets recipes.

easy diwali snacks recipes

• namak paare - often made during diwali festival in north india
• sweet shankarpali - slightly flaky, melt in the mouth crisp fried flour cookies made during diwali festival in maharashtra.
• punjabi mathri - fried and baked mathri step by step recipe.
• rava dhokla - steamed, soft and fluffy cakes made from semolina. popular gujarati snack.
• khaman dhokla -  a steamed, spiced, savory gram flour cake ready in 20 minutes.
• khatta dhokla - light, healthy and easy to make gujarati snack.
• moong dal dhokla - healthy and nutritious dhokla recipe. popular gujarati snack.
• quick paneer tikka - there is no time used up for marination. ideal quick diwali snack recipe.
• hara bhara kabab
• rava dosa
• aloo pakora
• onion pakora
• plain bread pakora
• papdi chaat

looking for more diwali snacks recipes then check this list of 75 diwali snacks recipes.

easy diwali special recipes

• dal makhani – one pot easy method to make punjabi dal makhni
• punjabi rajma – one pot easy method to make punjabi rajma masala.
• dal tadka - restaurant style recipe
• dal fry – restaurant style recipe
• palak paneer - soft paneer cubes cooked in a smooth spinach curry.
• bhindi masala – easy step by step okra recipe
• easy bhatura recipe - you just need to keep the dough to leaven for about 2 hours and then begun with the frying.
• quick bhatura recipe - aloo bhatura recipe made without yeast.
• easy veg pulao in pressure cooker
• veg pulao in microwave oven
• jeera rice in microwave oven

via Veg Recipes of India http://feedproxy.google.com/~r/VegRecipesOfIndia/~3/HAHGeX8PQTw/

Put the internet to work for you.

via Personal Recipe 3542052

Recipe: Spiced Lentils With Egg — Recipes from The Kitchn

When I was in my 20s I decided to live alone, finally, after sharing homes and apartments with an ever-changing stream of roommates. That first year in my solo apartment was the genesis of my desire to learn how to cook well. I knew how to follow a recipe, but I realized there's so much more to becoming a cook at ease in the kitchen. I remember staring at a pile of brown and wilted vegetables in my fridge and thinking how recipes are nothing more than the gleaming tip of the iceberg, shiny and alluring, but not signaling the many demands they make on a cook: how to shop, how to plan, how to make the most of the ingredients in your fridge and pantry every single day.

There were a few recipes that got me through those early days of starting to acquire the 95% of kitchen knowledge that isn't found in recipes. No matter how empty my fridge, I always had eggs, lentils, and spices, and maybe you do too. If so, this is the simplest weeknight meal — homey and comforting.

I ate this many, many times in my solo apartment days (most memorably, I had a dish slowly over-baking in the oven while on the phone with my now-husband, who had finally called to ask me out).

It's a simple and forgiving dish, made with lentils cooked with shallot, garlic, and toasty Indian spices. I like to use a mix of red lentils and yellow split peas. The red lentils cook quickly into a mash of comfort food, but the split peas stay a little more toothsome, adding a nice balance of texture to the dish.

The best thing, though, is that you can make the lentil mix ahead and refrigerate or even freeze it. Then it's ready and waiting for you to plop an egg on top and bake until it's a little crisp on top, with warm soft lentils beneath, and a gooey egg for you drag your fork through.

It's a dish for one, two, or more. I've skipped the spices, and the cilantro, at times, substituting more garlic or a handful of fresh rosemary or parsley. You could add sun-dried tomatoes or a splash of coconut milk. Think of it as your own vessel for using up what's in your own pantry and stretching your wings as a cook.

As long as you have lentils and eggs, it will fill you up and make you feel right at home in your kitchen, as it did for me.

Spiced Lentils With Egg

Serves 4

1 cup red lentils
1 cup yellow split peas
1 tablespoon olive oil
2 large shallots or 4 small shallots, minced (about 1/2 cup)
2 cloves garlic, minced
2 teaspoons garam masala
4 cups low-sodium chicken or vegetable broth
Salt and freshly ground pepper
1 cup finely chopped cilantro leaves, from one small bunch
4 large eggs

Rinse the lentils thoroughly under running water. Drain and set aside.

Heat the olive oil in a medium saucepan over medium heat and add the shallots and garlic. Cook, stirring, for 3 to 4 minutes, or until the garlic and shallots are golden and fragrant. Add the lentils and stir in the garam masala. Stir the pot thoroughly to make sure the garam masala and shallots are full distributed in the lentils.

Add the broth (or 4 cups of water) and turn the heat to high. Bring to a boil, then reduce to a simmer and cover the pan. Cook for 30 to 35 minutes or until the yellow lentils are just tender. (The red lentils are smaller and will cook faster; the yellow lentils will stay distinct and al dente while the red lentils will cook down into a pleasantly rustic mush.) Season with salt and pepper to taste and stir in the cilantro.

At this point the lentils can be covered and refrigerated for up to 5 days or frozen in portions for up to 3 months (thaw in the fridge overnight before using).

To serve: Heat the oven to 350ºF. Lightly grease individual ramekins or small ovenproof baking dishes. Mound about 1 cup lentils in each then make a deep hollow in the center and crack in an egg. Sprinkle salt and pepper over the egg.

Bake for 18 to 25 minutes, or until white is set and yolk is cooked to your liking. Serve immediately with a green salad.

(Images: Faith Durand)

via Recipe | The Kitchn http://feeds.thekitchn.com/~r/thekitchn/recipes/~3/zbTK7UvdzuM/recipe-spiced-lentils-baked-egg-14389

Put the internet to work for you.

via Personal Recipe 3564745