DEEPAVALI DELICACIES

[NOV]

Thanks Niro. All praises to my mum.

Is the festival really a quiet affair? Not in KL though.

[nirosha sen]

Friends - Let's try to update our Diwali recipes, now that the big day is just round the corner.

This year I intend to try out Nov's recipe for Moonthri Kothu!! It reminds me so much of my mum's delicacy. I haven't eaten it since she died!

[sunflower]

Hi ,

Deepavali is just around the corner. If anyone has any new sweets or snacks or main course ideas. I will be having a potluck at my place. any help is appreciated.
Sunflower

[NOV]

Thanks Niro, for bringing this thread alive again.
Wishing you luck with your mundhiri kothu!

Last night I was at deepavali sandhai in KL Sentral. Boy! What a cheer!!! Deepavali shopping coupled with glorious deepavali sweets and delicacies. And to top it all, concerts every night till Oct 30th!

[solona]

Hi everybody,

Souyan oroundai

100 gm paasi parruppu
shredded coconut
vellam or brown sugar
elaichi
ghee


Maida
salt


Cook paasi parruppu well and mash is to a paste add coconut, vellam and heat the mixture until it forms an thick paste and add 1 tablespoon of ghee and elaichi.

Make a thick liquid like bhaji mix paste with maida and salt. Make balls of the paasi parruppu stuffing caot with maida pastry and deep fry in hot oil.

Nei oroundai

Paasi parruppu 200 gms
Sugar 2 cups
Ghee 2 cups
elaichi powder

Grind sugar and parruppu (dry grinding) into fine powder mix them well add elaichi powder. Melt ghee (should not be boiling) and pour aver the powder, mix it and make balls when the ghee is still hot and let it cool.

Boli

Make pastry like you do for poori or chapathi anf keep aside.

Stuffing

Paasi parruppu 1 cup roasted
coconut 2 cups
vellam 1 cup
Ghee 1 cup
Elaichi

Fry the above ingredients for 2 minutes.

Make round chapathis place 1 spoon of stuffing at the centre pleat bring one end to the other stick them by pressing with your fingers or a fork into semi circle patties and deep fry them

[orange2005]

HI,
This year for Diwali i want to try making Badusha.Does anyone have a recipe for this.Please help.

Thanks

[solona]

Badusha :

Maida : 1 cup
Soda : 1 pinch
Ghee or dalda : 50 gm
Sugar 1 cup
Water : 1/2 cup
Rose essance : some drops
Shredded coconut mixed with orange colour


Mix maida with soda ghee and a bit of water into a soft dough with your finger tips (it is important to have it soft) and make round balls, flatten the balls and make a press the centre with one finger. fry the patties the both sides in medium oil until they are light brown (badusha colour) take your time the fire should not be high, it would take atleast 15 min to fry the both sides, take out and put on an absorbing paper to take away excess oil.
At the same time make you sugar syrup with te sugar and water to kambi pagu consistancy. dip the badushas in the sugar syrup for 2 minutes and the arrange them in a platter. Put the colored, shredded coconut on the badusha hole.

Solona

[nirosha sen]

Thanks Niro, for bringing this thread alive again.
Wishing you luck with your mundhiri kothu!

Last night I was at deepavali sandhai in KL Sentral. Boy! What a cheer!!! Deepavali shopping coupled with glorious deepavali sweets and delicacies. And to top it all, concerts every night till Oct 30th!

Dear Nov,

Today I tried and did a superb small container of moonthiri kothu!!

Was afraid I might blow it though, and of course I had a helper too. But she told me, never to ask for help again next year, Pa!! Too much work and nervous energy at work as we were not sure when to add the green gram flour!! But boy, there was so much of stirring as we carefully added the flour and watched it harden.

Well, in nostalgic poignancy, I ate my first few sithu oorandai, and remembered my mum and a much younger me, helping her to knead those small balls, in the wee hours of the night!! And yes, I shed a few tears, as I had not tasted them since 1977 - the year Mother died!

So, like the Kasaundy stirring story-teller in Salman Rushdie's Midnight's Children, I thank you from the bottom of my heart, for the sweet memories of long gone Deepavalis, from the dustry recess of my own dabba of past rememberance!!

[sri2005]

i tried the murukku recpie which is in the diwali thread.
It was not cripsy.
COuld anyone please let me know..how to fry the murukku.
1) Should the oil be too hot like for making puri,
2)ow long should I keep the murukku in the oil.
3)SHould I pour lots of oil in the pan so that the murukku immerses..
Please somebody let me know..I am planning ot make it for diwali.

thanks

[a.ratchasi]

Coconut Candy

Ingredients (A)

115ml evaporated milk(4oz tin)
2 tbsp condensed milk
325g granulated sugar
.
.
.

NOV, thanks to you, my first attempt in coconut candy making was a success.

I made it two days before Diwali and all that remained on the eve was only a quarter of what I had initially.

Thanks for the recipe once again!

Oh, I hope you don't mind me sharing the recipe with others.