DIWALI LEHYAM

We make lots of sweets and savories during Diwali.   But the most important dish is the Diwali Lehyam.   My mother in law is very particular about this.  After wearing new clothes, she will give us a small lemon sized ball of lehyam.   It is made with ginger, coriander seeds, cumin seeds, ajwain, cardamom jaggery, pepper corns ghee etc.   It is good for digestion hence it is  there always in our fridge.

She used to make this during monsoon season  and store in fridge as we get fresh tender ginger.  It is good if you have any digestive problem, gas, stomach ache etc.

So enjoy lot of sweets and savouries and enjoy the lehyam too.  If you have not made this, you can try this with little quantity.

Latha Srinivasan of Akshus kitchen had asked for the ingredients after seeing the video on You Tube.  I am sharing this recipe for her too.

diwali lehyam 1   diwali lehyam 2  watch youtube

CROSTINI WITH CHERRY TOMATOES & MOZZARELLA, BAKED GARLIC TOAST l Cakes/bakes

Crostini means " little toasts" in Italian are an appetizer consisting of small slices of grilled or toasted bread and toppings.  The toppings included a variety of different cheeses, meats, vegetables or may be presented simply with a brush of olive oil and herbs or a sauce.  Crostini are typically made using French or Italian baguettes and are often served with wine. What I made is minced garlic mixed with butter applied in baguettes and baked.

5 CUP BURFI

5 Cup burfi is the speciality of my Mother in law. She is very fond of cooking and makes lots of items within no time.  This burfi was made by her once and I took the same to office and shared with my colleague Mrs. Vaidehi Kothari.  Now after a long period may be around 8-10 years, she remembered this recipe and asked me to post the same in the blog or send it to her for preparing the same for this Diwali.   Actually speaking, i had totally forgotten about this recipe.

Somehow I found my old book and also checked with my aunty how to make this and made it today.  Tell you it is a very delicious dish can be made within no time.

5 cup burfi is made with milk, besan, ghee, coconut, sugar and a very simple and easy sweet dish.   If you wish you can garnish with chopped dry fruits too.  You need not worry while preparing this item like the Mysore Pak.

Vaidehi, this one for you.   Thanks for reminding me of this recipe.

 Wish You all a Very happy diwali.

KARANJI, KARCHIKAI, KAJJIKAYALU

I have recently posted the recipe of Shakar para or Shankar pali it is called for Diwali.  This is another recipe which is made during diwali by Maharashtrians, Kannadigas and Andhrites.  Karanji  in Marathi, Karchikai in Kannada & Kajjikayalu in Andhra, is a dish made with Maida in half circle shape  with some filling inside.  The filling can be made in two ways.  I made  this during 90s and afterwards have not bothered to make it as you need minimum 3 people to make it if you are making in  large quantities.

Since I wanted to post the same in the blog for Diwali, I made an attempt to make it and it was real success.

watch the You tube to get an idea  8P2mF4-Ocrc
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SHAKAR PARA, SHANKAR PALI,

When  all bloggers and websites will be busy posting the ribbon pakoda, mysore pak, thenkuzhal, boondi, mixture etc. etc.  I am posting a different item here.

Shakar para or Shankar pali is a Maharashtrian dish specially made for Diwali.   It is a semi sweet fried dish can be served as snack too along with a cup of tea or coffee.    It is made out of Maida, Powdered Sugar and ghee.

Though I am too late to post the recipe for this festival, you need not worry as it can be prepared very easily.

RAVA PAK, RAVA CAKE

Varieties of sweets and savories are made during any festival, specially for Diwali.  A really different kind of  sweet dish for this year's Diwali is here for you.  It is very simple and easy to make.  Rava cake, rava pak you can name it anything is made with rava, milk, sugar and ghee.  Is bored of making the usual mysore pak, this sweet is an alternate one for you.  

SUVA BHAJIA, DILL LEAVES BHAJIA, BHAJIYA , SHEPU CHE BHAJIA

Dill is relaxant, fortifying (strength giving), diuretic (increases urination helping removal of toxic substances from the body), carminative (helps removal of gases), anti spasmodic (prevents cramps), anti flatulent, stimulates lactation (galactagogue) and endocrinal secretions, enhances libido due to presence of Arginine and last but not the least, it ensures bone and dental health being a good source of calcium. Dill is also very rich in minerals, vitamin C and flavonoids.  It is known as Suva, and Shepu in Marathi. 

Suva  or Dill  is a leafy vegetable which is very good for health.  It has got the medicinal properties as mentioned above.    Suva Bhajiya  is made  along with moongdal, onion and little bit spice to satisfy your taste bud.  I have  already posted shepuche vade, dill leaves dosa.  

Suva bhajia

SUVA BHAJIA KADHI, DILL LEAVES BHAJIA KADHI, KADHI, SHEPU BHAJIA KADHI

Suva bhajia kadhi is made with suva bhajia and  butter milk.  It is very tasty with pulao, plain rice.  I like any kind of kadhi with pulao and plain rice.  Since suva bhaji is not consumed by my family members, I tried the bhajia and everyone liked it.   You may also see the posts of dill leaf dosa, shepuche vade on  my blog.

Suva bhajiya kadhi

KAJU KATLI, CASHEW BARFI

Whenever you make an item for the first time, must start with small quantity.  I tried making kaju katli with very less quantity of cashews and ended up in a mess.  I had to call my friend who is  an expert in all the work who taught me how to make kaju katli.  Kaju katli or kaju barfi is a very simple and easy to make sweet dish if you have the patience and willingness to learn anything and everything.

Kaju Katli is made out of kaju, sugar and little bit of cardamom powder and is very yummy.  when you can make it at home, why to run to the shop for buying it.  try with this small quantity and win the heart of everyone at home.




Let us see the recipe now:

RAVA LADOO

Rava Ladoo or semolina ladoo or suji ladoo you can call it.  I never made this in my life time till today as somehow i did not bother to try it out.  Today, one of my cousin is coming to invite us for his only Son's wedding, I thought of trying my hand out.  Otherwise also, for this Diwali, I had planned to make the same.  So why not make a trial today.  To tell you, it was really nice and came out well even though it was my first attempt.

Rava ladoo is made with fine semolina, you can use the upma rava also( but must grind to a fine powder after roasting)  with sugar, ghee.  Since I am making it for the first time, i tried with only 1 cup of semolina and the end product was awesome.