CFK - Festive Foods Roundup

CFK - Festive foods round up is here and I apologize for this delayed post. I was away & busy and could not do it sooner. I greatly appreciate Sharmi for giving me the opportunity to host this CFK event and thank each and everyone who took the pains to prepare dishes and send me their mouth watering entries that have turned this event into an yummylicious one. I had great fun hosting it. :)
Our wonderful motherland, India happens to be a peace-loving nation with different religions and cultures. It would be not wrong therefore if I mention that we live literally in a festive mood / mode most of the time and don't look forward specifically to one time frame and call it 'a joyful holiday season'. This event is one more proof of our love towards festivals and great food associated with it.
I have divided the entries into sweet and savory categories and have arranged the entries in an alphabetical order. Hopefully, there are plenty of ideas for the next festival / holiday on your calender.

Sweets / Mithai:

Almond Rock by Brinda

Apple Halwa by Kurinji

Badusha by Sreevalli

Beetroot Halwa by Akila

Besan Burfis by Sharmi

Besan Chakki by Harini - Jaya

Blackberry Pudding by Umm Mymoonah 

Boondi Ladoo by Kavita

 

 Carrot Halwa by Akila

Coconut Laddu by me

Coconut Laddu by Kurinji

Coconut Milk Pudding by Shobana

Coconut Rava Kheer by Akila

Coconut - Sago Kheer by Suneetha

Coconut Sooji Burfi by Smitha

Cracked Wheat - Coconut Kheer by me

Dates Halwa by Priya

Dry Dates Burfi by Harini - Jaya

Easy Mishti Doi by Aparna Mallya

Eggless Banana Muffins by Smitha

Fresh Dates Laddu by Harini - Jaya

Ghatti Paramana by Swapna

Kaayi Holige by me

Kajjikayalu by Harini - Jaya

Kajjikayalu by me

Kaaju Kathli by Gayathri Kumar

Kalakand by Indrani

Kesari Pooran Poli by Sharmi

Microwave ABC Halwa by me

Microwave Doodh Peda by Deepa

Microwave Cornmeal Laddu by Priya

Microwave Kaju / Cashew Peda by Indrani

Microwave Mango - Coconut Laddus by Priya

Milk Halwa by Kurinji

Moongdal Kheer by Preeti

Moongdal Laddu by Harini - Jaya

Pala Poli by Harini - Jaya

Paneer Jalebi by Sharmi

Paneer Laddu by Nidhya

Pista Shahi Rabri by Satyasree

Poppy Seeds Almond Basundi by Sangeetha

Quinoa Kheer by Harini - Jaya



Rasgulla by Srimathi

Rawa Kesari by Indrani

Rich Badam Halwa by Satyasree

Sakkarai Pongal by Sangeetha

Semiya Kesari by Gayathri Kumar

Sesame - Coconut Laddu by Sharmi

Sooji ka Halwa by Aqua

Steamed Rava Elaichi Cake by Shobana

Sweet Pongal by Akila

Thekua by notyet100

Vermicelli Kheer by Chitra Hegde

Vermicelli Payasam by Sreevalli

Verusenagapappu Undalu by me

White Pumpkin Halwa by Sharmi

Savory Foods:

Aloo Sakarkandi Chat by Apu

Cabbage Pakodas by me

Cabbage - Semiya Cutlets by Harini - Jaya

Chekkalu by Sharmi

Fara by notyet100

Fried Lentil Dumplings in Yogurt Sauce by Akheela

Kappa Matar Patice by Preeti

Kodbale by me

Majjige Kodubale by Shruthi Hebbur

Masala Vadai by Akila

Murukku by Sreevalli

Nippattu by me

 Paalakayalu by CurrynKadai

Pesara Vada by Sharmi

Potato Cheese Balls by Sharmi

Quick & Easy Chaklis by me

Sundal by Sangeetha

PJ's Sabudaana Vada

 Sabudana Vada by Kavitha

Spicy Poories by Sanjeeta

Vada by Sangeetha

If I have left out any of your entries, please let me know so that I could update them immediately.

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Payasam Neivedyam ~ Badam Payasam / Almond Kheer

To sum up, badam payasam or kheer is an enticing dessert to guests, a nutritious one for kids, a delectable one for the sweet toothed and a simple one to prepare. I happen to prepare kheers frequently for neivedyam and this week, it was badam payasam. A sure treat for bhagwan :)) and our taste buds.

Ingredients for 2 servings:
2 & 1/2 cups whole milk
1/4 cup almonds (about 30)
1/4 cup sugar
1/8 tsp cardamom powder
1/2 tsp saffron threads soaked in a Tbsp of milk (optional)
1 Tbsp slivered almonds for garnish

Method:
* Boil the milk on low flame till it reduces to 3/4th the original quantity. Keep stirring in between to avoid the milk getting burnt and using a non-stick pan / thick-bottomed pan is recommended. To skip this step altogether, substitute half & half for milk.
* Meanwhile, place the almonds with a little water in a microwave for 2 -3 minutes. Remove from the MW and skin the almonds. Or soak the almonds in 1/2 cup of water for about 20 -30 minutes and remove the skins. Grind the almonds with little milk into a fine paste.
* Add this almond paste, sugar, cardamom powder and saffron to the thick milk and stir. Let it boil for five more minutes till the sugar dissolves and turn off the stove.
* Garnish with slivered almonds and serve chilled or warm.

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Mathri / Mathi

Recently when we went to snack at an Indian restaurant in our neighborhood, I noticed that they had a good collection of sweets and snacks in the anticipation of Diwali customers. I thought of buying a mathri packet there and somehow backed out at the last minute after going through the ingredients. Mathia flour along with maida and sooji were being used. I had no idea what the first ingredient was and so after coming home, checked online to find what it was. In the process, I found out that many of our dear friends have prepared wonderful mathris without the mathia flour. I went ahead and so made these delicious savory snacks without it.  I prepared a spicier version and they turned out crispy, flaky and (some what) melt in mouth kind. They were literally a treat for our taste buds and were a hit even with my son's friends (read non Indian) at school.
Mathris are a great teatime snack or an opt one for a festive occasion like today. They are said to be originated in the state of Rajasthan. It is a mandatory food item prepared on all auspicious occasions there. Mathris are usually served with pickles.

Ingredients: (For about 15 mathris of about 2 & 1/2 inch diameter)
1 cup All purpose flour / Maida
2 Tbsp Semolina / Rava
1.5 tsp Chili powder or adjust
3 - 4 Tbsp hot oil
1 Tbsp Cumin seeds and / or Carom seeds
Salt to taste
Oil to fry

Method:
Mix all the ingredients except the oil to fry in a bowl. Add sufficient water and make a firm dough like poori / roti dough. Now comes the workout for your upper body. Take a small portion of the dough and roll out into a thin circle of about 2 & 1/2 to 3 inch diameter. Prick with a fork randomly, to avoid the mathris puffing up while frying. You can roll out and use a cookie cutter if you prefer your mathris to be of same size. Roll out some and keep aside.
Meanwhile, heat oil in a wide and deep-bottomed frying pan. Add the rolled out dough circles to the hot oil gently. Without crowding, fry as many mathris as the pan could fit. Keep turning them around and fry on low flame till they turn golden brown and crisp throughout. Remove them with a slotted spoon and drain them on absorbent towels. Repeat the process with the remaining dough.
Store them in an airtight container.

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Happy Deepavali

We wish you all a joyous and safe Deepavali!

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Thotakoora Vadalu

             Thotakoora Vadalu ~ Urad dal - Amaranth Leaves Fritters

My last batch of amaranth leaves for the season have withstood last week's havoc caused by the gusty winds and chill. We pretty much had bad weather here in Midwest, the wind was continuously howling for about 2 & half days and 24 tornadoes were reported in 24 states on the first day. :(
This weekend, I used up those amaranth leaves to prepare these delicious thotakoora vadalu / amaranth - uraddal vadas for our lunch. Other greens like spinach / methi can be substituted for a different flavor and I promise you would enjoy them. There is nothing to complain about these fluffy, crispy vadas with the added nutrition of greens. They are perfect for breakfast / brunch or as a teatime snack. Or drop them in a bowl of piping hot rasam as I did, for the yummy & spicy rasa vadai.

Ingredients for 4 generous servings:
1 cup uraddal
1/2 cup chopped amaranth leaves / thotakoora
1 onion finely chopped
2 -3 green chillies finely chopped
Salt to taste
Oil to fry vadas

Preparation:
Wash and soak uraddal for a minimum of 2 hours. Drain the water and keep aside a handful of uraddal. Grind the remaining uraddal into a fine, thick batter adding a little quantity of water. Beat the batter for about a minute and mix in the soaked uraddal, salt, chopped amaranth leaves, chillies and the onion to the batter.

Method:
Heat oil in a kadai or a wide, deep-bottomed frying pan. When the oil is hot enough, drop small balls of the batter into the oil gently. Fill in the pan with vadas without overcrowding. On low heat, fry them till they turn golden brown, turning them around a couple of times in between. Cooking them on low flame ensures that they are perfectly cooked through. Remove them with a slotted spoon and drain them on absorbent towels. Repeat the process with the remaining batter.
Some of the accompaniments that work are chutney / sambhar / rasam / any hot sauce / ketchup.



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