Tuesday, November 9, 2010

Photographs of Diwali Decoration

Here are some of my Diwali Decoration Photographs :

- Amrutha Langs

Sent on my BlackBerry® from Vodafone


CORNFLAKES CHIWDA (spicy cornflakes)

You will need:
250 gms cornflakes (plain)
1 cup peanuts
1 cup coconut slices (dry coconut)
1/2 cup kishmish
1/2 cup cashews
4-5 green chillies (cut into pieces)
1 tbsp garam masala
A small pinch of hing & turmeric powder
1 tsp raai (mustard seeds)
3 tbsp sugar
3 tbsp oil
10 curry leaves
Salt to taste


In a big kadhai, take some oil (if you are using non-stick use 1 tbsp oil) and heat it, now go on adding all the ingredients one after the other in the following order :

Raai, chillies, hing, turmeric powder & curry leaves - let it settle, then add - coconut slices (small slices) let them turn golden, then peanuts - salt, sugar, garam masala.

Give it a nice stir, now add - cashews and kishmish.

Finally add the cornflakes give it a nice stir over high flame (taking care nothing at the bottom is burning)

Let it cool a bit, store in an air-tight container.

-Amrutha Langs


Instead of the regular diwali karanji, these are 2 variations in Karanji.. One with dates and the other dipped in sugar syrup. Try these..


You will need:
2 tbsp ghee
2 tbsp sugar
2 tbsp milk ( or more if needed)
2 cups maida
1/2 cup powdered sugar
1/2 cup dates (de-seeded, and chopped into very small pieces)
1/4 cup cashew powder

Mix ghee, sugar and add maida to it, now adding milk form a dough out of it.

Meanwhile, mix dates, cashew powder and sugar for the filling.

Now roll out small puris out of the (above mentioned) dough and add the dates filling into it.

Fold it into a karanji, seal the edges properly and deep fry them in ghee over medium flame.

Khajuri Karanji is ready !!

Pakatil Karanji

You will need:
11/2 cup maida
3/4 cup rawa
4 tbsp ghee (melted and hot)
A pinch of salt
2 tbsp milk
1 cup gulkand
1 cup dessicated coconut
3-4 tbsp cashews (finely chopped)
2 tbsp castor sugar
3 cups sugar and water for syrup


Knead a dough mixing maida, rawa, ghee, salt and milk. After 2 hours put this mixture in a food processor.

Meanwhile, mix gulkand, dessicated coconut, cashews, castor sugar and keep it ready for filling.

Now, roll out small puris out of the dough (above mentioned). Fill it with the coconut-gulkand filling and fold it into karanji. Seal the edges properly, and deep fry in ghee over medium flame.

Meanwhile, make sugar syrup of 2 strings consistency add a pinch of saffron and cardomom powder to it.

Dip the fried karanjis into this syrup and let it soak for about 10-15 mins, take them out and serve!

You can garnish them with rose petals!

(In the photograph you can see some of my creations: khajuri karanji and khawa-chocolates)

Happy Eating
Amrutha Langs


SHANKARPALE (sweet diamond biscuits)

You will need:
1 cup ghee
1 cup sugar
1 cup milk
1 cup maida (according to the milk proportion)
A small pinch of salt and baking powder


Boil milk and dissolve sugar in it.
In a big thali (plate) mix ghee with salt and baking powder and pour milk & sugar mixture in it.

Now go on adding maida, as much as the milk; ghee mixture can absorb. Till a soft but tough dough is formed.

Now roll out chapatis (rounds) out of it.
And then cut into diamonds.

Fry these diamonds in ghee on medium flame.

Shankarpale are ready!!!

ANARASE ( sweet crispy rounds)

Now-a-days, no one makes the dough for anarase at home, as it is a tedious process. For making the dough for anarase, you need to wash and dry the rice (grains) for 3 days then, grind it fine and sift the flour until fine flour is gained. Then you need to take grated jaggery, in the same proportion as the flour, then add some dahi (yogurt - fresh and creamy) to it. And kneed a dough adding 2 tbsp ghee. Then keep this dough aside for 4 days and then the dough is ready for making anarase...

Uff! Tedious isn't it!! Hmmm..

Instead get a ready anarse dough from a good shop and then follow the following process...

You will need:
Ready anarse mix (dough)
Ghee for frying


Roll out small puris out of the dough and spread and press some khaskhas over it.

Meanwhile heat ghee for frying in a kadhai.

Now deep fry the anarase on medium flame, but do not turn over the anarase .. The side with khaskhas should always be up and never be turned over.

Anarase are ready to be served!

(In the photographs you can see my creations : Shankarpale, Anarase, Mysore Pak)

Amrutha Langs