WISH YOU ALL A VERY VERY HAPPY AND PROSPEROUS DIWALI.
Finally I managed to cook some goodies for Diwali. To say the truth, this is the first time I cooked so many things for the festival. All these years, my Aayi prepared and I ate. But this time since I am so far from home, I was missing all the fun. When I came to know, my brother and sis-in-law are going to native for the Diwali, I started feeling homesick. Also I needed something to come out of all the tensions that I am going through these days. So here is what I made. All these took me 2 hrs to make(that was pretty slow). I feel very relaxed now :D. Here is what I did(not good pictures, please excuse me).
From the top, ganti(sweet), bottle gourd burfi(gardudde khadi), chivda, ghariyo(savoury). Will post all the recipes soon.
Chivda is a kind of ‘namkeen’. There are many kinds of ‘chivda’ or ‘chivra’ (see here for the Konkani version). Among Marathis and Kannadigas, the no-deep frying version is more popular. My aayi prepares this frequently and we call it “Phova upkari”. The thin variety of poha(also called as ‘paper avalakki’) is used for this. Everybody has their own versions of it, I have tasted many varieties during my college days, but I always loved my Aayi’s version as it is more flavorful. She serves this poha topped with some fresh grated coconut.
Thin poha 3 cups
Coriander powder 1 tea spn
Cumin powder 1 tea spn
Chili powder 3/4 tea spn
Oil 2 tbl spn
Turmeric a pinch
Sugar 1 tea spn
Curry leaves 1 strand
Mustard seeds 1/2 tea spn
Pea nuts 1 tbl spn
Split dalia (hurigadale/putani) 1 tbl spn
Chili powder and sugar can be increased or decreased to suit the taste.
Heat oil and add mustard seeds. When they start popping, add curry leaves. Fry on a very low flame. Add pea nuts, dalia and fry for sometime. Add chili powder, turmeric, coriander powder and cumin powder. Add the poha and mix well. Now add sugar and salt (do not add sugar and salt before). Mix well(if needed, add extra oil). Keep on a very low flame for sometime, till the poha becomes crispy. Cool to room temperature and store in an airtight container.
While serving add some fresh/frozen coconut on the top.
Preparation time : 10mins