Nankhatai with Gur Shakkar | Indian Bakery Biscuits

Today I am sharing another recipe for Nankhatai! This one is really melts in the mouth and has a distinctive flavor as I have use Gur Shakkar to sweeten it. Gur Shakkar is a great way to sweeten traditional Indian sweets. I use it in baking especially bakes that are classically Indian. Learn more about Gur Shakkar here.

Saunf wala Sooji ka Halwa | Semolina pudding with Fennel Seeds

Sooji Halwa is a classic Indian sweet! There are many versions of this sweet treat. Traditionally, Sooji Halwa is flavored with a large pinch of cardamom. Some folks like to cook it in milk, or a combination of milk and water. When saffron is added to it, its gets a light yellow color and is called Rava Kesari.

Meethi Mathri | Sweet Mathri Recipe

The day after I made my second batch of Mathris, I decided I must make some Meethi Mathris (Sweet Mathris) too this year! Deep fried dough soaked in fragrant sugar syrup. Whats not to like? These Mathris turned out to be perfectly crunchy, sweet, and delicious. We enjoyed them with steaming hot cups of tea!!

Mathri | Classic Mathri Recipe | Crispy Deep Fried Dough

Nothing says celebration in the North of India like Mathris. A staple of weddings, get-togethers, and festivals alike Mathris are a treat! In India, making Mathri was a bi-annual affair. Come Diwali or Holi, mounds of salty dough made with maida and ghee would be shaped into discs and deep fried to a crisp. For the kids, it meant enjoying hot crispy Mathris straight out of the fryer and then the cooled down flaky ones which would be stored in air sealed glass containers for days to come.

Seven Cup Cake | Seven Cup Barfi

Seven Cup Cake or Seven Cup Barfi is nothing more than a variation to the regular Basan Barfi. It is a deliciously rich melt in the mouth sweet that is perfect for any festive occasion. Seven Cup Cake was my choice of sweet last Diwali. I was craving Besan Barfi and Mysore Pak, but eventually settled upon this barfi. Apart from being incredibly easy to make, this sweet will keep very well if refrigerated for several weeks.

Namkeen Kulkul | Karam Ghavalu | Spicy Crisp Shells

Namkeen Kulkul or Karam Ghavalu is a delicious snack that comes from Western India. My first introduction to Kulkul was in its sweet form. The spicy one I came to know of many years later. I love both forms of Kulkul and this Diwali I made the spicy one for family and friends. I love to add sesame seeds in Namkeens and I chose to add a good handful in this version of Kulkul. The result was really good - the Kulkul was crunchy with the seeds adding some extra flavor and texture to this snack.

Badam Nariyal aur Rava ki Barfi | Melt in the Mouth Almond Coconut Fudge

Barfi is the one classic Indian Sweet that graces festivals, birthdays, and all joyous occasions. Its also a wonderful tea time treat and a dessert that can be enjoyed on any day. I had planned to originally prepare this Barfi for the Navratris, but ended up making Badam aur Nariyal ki Barfi | Almond and Coconut Fudge!! This morning, as I was sifting through various ingredients in my pantry, I found two packs of dry coconut - one dessicated and the other shredded. I tend to use the shredded coconut to make chutneys and the dessicated is saved for cakes and cookies.

Almond, Dates, and Oats Laddoo | Healthy Festival Sweets

Navratri is here and its time to get cooking!! I have a long list of delicious treats that I want to make and this list only gets longer each year:) Hey, what's a festival without delicious sweets and savories to tickle the taste buds. If you are looking for Fasting Recipes | Vrat ka Khana, you are at the right spot too as I have a great archive of some delicious Fasting Foods.

Badam aur Nariyal ki Barfi | Almond and Coconut Fudge

I made Almond and Coconut Fudge | Badam aur Nariyal ki Barfi for Ganesh Chaturthi this year . This is a very simple and quick recipe to prepare. Needless to say it tastes really yummy too. This barfi tastes best when you let it sit overnight. Though it might be difficult to do that once you have tasted it!!

Puran Poli | Flatbread with Cardamom Infused Sweet Lentil Filling

The first time I heard of Puran Poli was as a kid visiting a friend's home in Bombay! It was coming up to Holi and we had just popped in after an afternoon of skating. The home was replete with the aroma of ghee and cardamom and there was much bustle in the kitchen. On the dining table were large plates piled high with what looked liked parathas. But these parathas were sweetly fragrant, incredibly soft, and oozing with butter fat!!

Zeera aur Ajwain ki Mathri | Baked Mathri Recipe

With Holi just round the corner, I have been mulling over what treats to make! Holi in these parts is celebrated with a puja and sharing sweets. Holi colours are rarely available and some states like the one we live in have banned them for environmental and toxicity reasons. In the first few years we were here, I found that no Desi grocer carried these colours. However, in the last couple of years, some companies have started selling organic, environmentally friendly and non-toxic versions of the Holi colours. They may not have the brightness of the colours we grew up with but they serve the purpose!! Water colours and a wet Holi are out of the question with snow still on the ground and temperatures barely out of freezing.

Nimboo Wali Arhar Dal | Lemony Toor Dal

Toor Dal easily qualifies to be the creamiest of dals in Indian cooking. Its also very flavourful and highly versatile. Its delicious on its own but also make for a great base for amti, sambar, khichri, and bisi bele bhaat! I am particularly fond of cooking this dal with ginger and garlic, tempering it with hing, and then adding a big squeeze of lemon into it. Delicious and heavenly!!

Moong Dal Tadka | Tempered Mung Dal

As I had mentioned in a previous post, dal is a staple in most Indian homes and ours is no exception. I am making a lot of dals these days. I love my cup of dal in the afternoon and try to mix it around with a variety of lentils and beans all cooked and tempered in many different ways. Today I am sharing a recipe for a simple mung dal that is tempered with ginger and garlic.

Pineapple Ricotta Basundi | Milk and Ricotta Pudding with Pineapple Bits

In March I announced the first ever giveaway hosted at Annarasa ~ Essence of Food. This food event and giveaway ended on the 20th of April 2013 and I will announce the winners of the giveaway in the coming weeks. I wanted to take this opportunity to thank each and every contributor and participant for taking the time to make this event a wonderful success. Over seventy unique recipes have been shared through this event by bloggers and non-bloggers alike.

Quinoa Pongal with Kale and Peas | Savoury Quinoa Porridge

If you are looking for a quick whole meal there is nothing like kichidi (kedgree) or pongal (porridge)!! Both are very similar savoury complete meals that combine and cook together lentils and rice often with a medley of vegetables and spices. When I was growing up, kichidi was a favourite meal at least once a week. Pongal is something I was introduced in my college days over shared tiffins!!

Chocolate Doodh Burfi | Chocolate Milk Fudge: Indian Festival Sweets

Chocolate Doodh Burfi is one of the most popular burfi items around festival times in Delhi. When I came across this confection the first time I was quite frankly horrified by the idea. The very thought of combining creamy milk burfi with cocoa seemed strange!! But one bite and I was hooked. This delicious sweet is seldom found in the Mithai Shops we have around here. This year I was simply craving this burfi and so I decided to just go ahead and make it. All I can say is that there were no regrets and the family just loved it!!

Kaju Pista Modak | Cashew Pistachio Modak (Sugar Free)

This morning I made Modaks for Ganesh Chaturthi. The last time I made these beauties, I had tried them with the traditional jaggery and coconut filling. This time I wanted to make something different. These modaks are sugar free, as they are made only with dried fruits and nuts, NO ADDED SUGAR!! They came out incredible well and the filling was mellow but delicious.

You may notice that some of the modaks are a deep brown. That's because that are made with a ragi flour covering! Both kinds turned out really well. I will post the Ragi Flour recipe shortly.

Ingredients:
1 cup rice flour
1 tbsp ghee
Warm water as needed

For Filling:
1/4 cup raw pistachios
1/4 cup raw cashews
1/3 cup golden raisins
1 tbsp ghee

Method:

1. Sift the rice flour into a mixing bowl.
2. Add the ghee, and rub into the flour.
3. Now pour the warm water, just a little at a time.
4. Using a wooden spoon bring together the flour and water.
5. Allow this mix to sit for 10 minutes, then using your hands, turn it into a soft but pliable dough.
6. If needed at this stage sprinkle a little extra rice flour or water on the dough to get the correct consistency.
7. Dry roast the pistachios and cashews, the grind them into a fine powder.
8. Pour the ghee into a pan, heat, then add the raisins. Fry on a low heat. The raising will puff up and become soft. Remove from the heat immediately, cool completely.
9. Give the raisins one spin in the food processor.
10. Combine them and any ghee remaining from the frying process to the nut powder.
11. To put the modaks together, divide the flour into 10 balls of equal size.
12. With a little ghee on the palms of your hands, pat one ball flat. Place a level tablespoonful of the fruit and nut mixture in the centre, then bring together the edges. Form a circle. 
13. Place this on a greased steaming tray. Repeat for remaining dough and filling.
14. Steam for 15-17 minutes. Remove and enjoy warm.

Vegan Substitute: Replace the ghee in this recipe with canola or raw sesame oil.

Like this recipe. Tried it. Leave me a comment:) 

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Chana Masala | Spicy Chickpea Curry | Garbanzo Bean Curry

Kabuli Chana is a very popular and loved food in my family. Its made almost on every festival or celebration with Puri, Paratha, or Luchi. However we never really seem to stick to a particular recipe. As I was getting this post together, I realised I already have two recipes of Chole on my blog: Tari Wale Chole | Curried Chickpeas and Rice Plate Chole | Chickpeas with Rice. The first is a recipe that TH likes to make every so often, and the latter is a reminiscence of my days at DU!

Nariyal Barfi | Coconut Burfi (Soft) | Coconut Fudge

Come Autumn, its the beginning of festival season in India. Festivals of course mean family, friends, and food!! Lots and lots of delicious food made especially to celebrate. Festival food tends to be rich in every way - full of sugar, deep fried, packed with dried fruits and nuts, and topped off with lashings of ghee (clarified butter). Everyone has their favourites and can't imagine the festival season without them.

Doodh Peda | Milk Fudge for Krishna Janmashtami

I have been wanting to make Pedas at home for a long time now. I find most Halwai Pedas to contain way too much sugar. Not that they don't taste good - lots of sugar can make for a delicious melt in the mouth Peda. But I was looking for something a little less intense. Here I have used condensed milk for that extra milkiness and sweetness. My recipe has no sugar and I found that the proportions below gave me a delicious milk fudge.