Rangoli Ladoos

Rangoli Ladoos

Diwali has always been a special festival growing up in my family… in fact for most Indian families.  It’s the Festival of Lights, where we celebrate faith and hope and wish that everyone has a bright future, happiness and prosperity in their lives. Everywhere you look, Diwali takes over with lights and colors.  Rangoli designs… Continue reading →

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This weekend, Indian communities around the world celebrate Diwali - the 'Festival of Lights'. Let's bring back some mouthwatering Diwali treats.

Bataat Fov / Kande Pohe /Tempered Beaten Rice

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In Goa(India), we celebrate Diwali by preparing different types of Poha( Beaten rice) recipes like dudatle fov ( Beaten rice in milk just like kheer), Takatle fov( Beaten rice in butter milk), Batata fov ( Tempered beaten rice and potatoes) , Rosatle fov( Beaten Rice with Coconut Milk) and many more. Today I am going to show you how to prepare Bataat Fov / Kande Pohe /Tempered Beaten Rice. In this recipe, poha or red beaten rice is first washed and soaked for 5 minutes. Then it is tempered with some spices and served hot.

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Dahi vada recipe aka dahi bhalla recipe is a classic Indian snack recipe which is crazily popular all over India. It is pillowy soft, tender & fluffy in texture with tangy, sweet and slightly spicy in taste and overloaded with refreshing flavours. In fact, in north Indian, any festival or celebration like holi, Diwali or Raksha Bandhan is celebrated with this divine as snack. In this preparation, homemade fried lentils dumplings or fritters are topped with dollop of creamy whipped yogurt, chutneys for chaat and big pinches of few specific spices. The combination of all these ingredients also make it a perfectly balanced chaat recipe Indian. This salivating preparation is mostly relished as evening snack or appetizer and even as a side with meal.

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India is magical around October…and it’s not just for the beautiful fall-like weather across much of the country. September through November is also considered the ‘holiday season in India’, filled with interesting festivals like Navratri, Dussehra and Durga Puja, all leading up to Diwali, the pan-Indian colorful and sparkling ‘Festival of Lights’ (this year Diwali... Read More »

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Kalakand is a traditional dish originated from Akwar, Rajasthan, India. It is prepared out of Indian Cottage cheese called paneer and solidified sweetened milk. It has a nice grainy texture because of paneer. Normally it is prepared during different festivals like Holi,Diwali,Navratri. Traditionally to prepare kalakand is a long process. A pan is kept on a flame , with milk in it. After milk boils, it is continuously stirred till it gets thikened . And then sugar and dry fruits are mixed and it is thickened again. Then it is poured on a plate and then cut into pieces. This takes hours. But I am going to cut short all this process and am going to show you how to prepare mango kalakand quickly and easily with no compromise on the flavor and taste. Here , I have used sweetened condensed milk instead of plain milk, which fastens the process. So , let's start with quick and easy mango kalakand .

Mysore Pak / Gram Flour Cake

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Mysore Pak was first prepared for the King of Mysore(City of Karnataka, India) and was called as 'Mysore Paka'. Paka in Kannada means a sweet concoction. It was made using gram flour(besan)ghee and sugar. Now this sweet is prepare everywhere in India during festival like Diwali, Ganesh Chaturthi, Navratri. It is said to be one of the toughest Indian Sweet recipe but here I am going to show you how easy it to prepare. Plus the time required is very less for this . You can refer to my video recipe, side by side for it.

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