Diwali Treats..by Soumya Somashekar

Presenting, a whole lot of treats from Soumya Somashekar. And all of them cooked with a new born by her side!!..Gosh, the love for food!!!



I make chakali flour in advance & sometime i ask my mother to make it in India & send me.
The ratio is 2:1 Rice:Udad dal. My mother soaks them seperately & dries them in shade for 2
to 3 days. Then she roast them & give for grinding in the Mill. It gives a great aroma. I store it in Freezer for a year sometimes & whenever needed take some flour out & make yummy chakalies. You guys can use the rice flour & Udad dal flour you get in the Indial Grocery Store. I have tried it too which comes out really good, But as you know mom-made things tastes yummmmy.

The other ingds are
Salt to taste,
Butter for Mohan,
Til(Sesame seeds),
Oil for frying.

Mix salt & hing in a little water.
Mix flour & til together in a bowl then heat butter in kadai & pour it on the chakali flour.
Let it cool & mix the Hing & salt water & make a batter of chappati consistancy.
Now put the batter in the chakali mould & squeeze to make a round shape chakalies on a plastic sheet.
Deep fry in hot oil. Keep the oil on a medium flame. Turn the on the other side & let it cook. Remove on to dry paper towel,
cool it & store in a air tight container.
This chakali is just salted but if anyone wants can add little Red chilli powder & DhaniaJeera powder. It tastes really good.



Besan- 2 cups
Rice flour- 1/4 cup

Add other spices according to your taste
Red chilli powder,
DhaniaJeera powder,
Salt little Ome pudi.
Oil for frying & for Mohan.

Mix all ingds other than oil in a bowl add little by little water & make a batter of chapati’s consistency.
Now put the batter in the mold with Tape/ ribbon pakoda disc & squeez directly in the hot oil. Keep the gas on medium flame… Fry on both sides & drain on a tissue
paper.Cool & store in a airtight container.



Besan- 1 cup
Sugar- 2 cups
Ghee – 3 cups
Some cardmom powder

Instead of using 3 cups of Ghee u can use 2 cups of ghee & 1 cup of cooking oil (not olive oil).
Take sugar in a thick bottom Kadai add little water very little just to wet the sugar. On another stove keep a vessel with ghee to heat it it should be hot enough but don’t burn it.
Now simultaneously keep stirring the sugar syrup it should be thick. Now the sugar syrup will start frothing and start to come off from the sides of the kadai. Slowly pour the ghee into the kadai, while stirring continuously. Add some more ghee & immediately add the besan & stirr
continously, u should do it really fast otherwise the besan will form lumps. Again slowly pour the ghee into the kadai, while stirring continuously.Add more & more ghee till the mixture starts leaving the ghee out, & no more ghee is left in the other vessel. Once it will no more absorb
the ghee, within few minutes, the entire mixture will harden a bit and become thick. Take it off the stove and pour it onto a flat greased plate/vessel (u have to pour it in such a way that the
mixture willfall in the Plate in a layered form the way it was in the kadai)and let it cool for about 15-20 minutes. While it is still hot, draw the lines with a sharp life to make small rectangular shape(b’cas it will be layered in three colours from bottom to top & looks
good if its in rectangular shape). After it is cool, you can take out the pieces and store them in an air-tight container.


Karanji…By Sharmila P

Presenting, Sharmila, whose entry karanji comes complete with step-by-step pictures!!!


Hi folks,

I stumbled upon this great blogging world since a friend of mine, SaffronHut, started her blog. Since then I have been hooked. I read the blogs whenever I can find the time, in between work and kids and other things. I don’t have a blog, well at least not a food blog. I do have a blog for posting pictures and write-ups to my family. Also, with all the Diwali things and usual humdrum of life, I just read about this jihva. Since Vee is doing a post-Diwali round up I thought I’d send my entry even though it is a little late.

For Diwali, traditionally in Mumbai, India we make karangis (which we call Shingdi), nankatai, chivda, chakli and mathlele besan laadoo which is made from powdered dalia. Our (Maharashtrian Pathare Prabhu) karangi’s are a little different from the traditional Marathi Karangi’s. There are 2 kinds of fillings – 1 is made of coconut and sugar, and the other is made of dudhi halwa. And not just that but the karangis are not fried in oil but baked. My mom makes really yummy ones the traditional way where the cover is made out of wheat dough. She makes the dough into large chapati like flat rounds, then applies a thin layer of ghee to it, then another layer of a wheat chapati followed by some more ghee and a 3rd layer. That gives it the crisp flakiness when the karangis are baked in the oven.

Over the years, I have made karangis and nankatai every year for Diwali, though I have changed the recipe to suit our fast paced lives here in the US. So instead of making the cover the way my mom does, I use Pillsbury pie crust. Also, with coconut being notorious for cholesterol, I only make the dudhi halva filling.

Recipe makes 30

1 packet Pillsbury pie crush dough

Dudhi halva

2 medium sized dudhi (opo squash). After grating should be about 3.5 cups or so.

1/2 stick of butter

1.5 cups of sugar.

1 small container of non-fat ricotta cheese.

1 tsp cardamom powder

Skin the dudhis and de-seed them. Grate them in a food processor. Put a little ghee in the bottom of a pressure pan or thick bottomed pan and let it melt. Add the grated dudhis. Toss it around in the ghee. Close the pressure pan and let it cook. (No whistle). Once the dudhi looks like it is cooked, keep the pan open and let the water dry up on high heat. Then add the sugar and some cardamom powder. If you used unsalter butter, add a 1/2 tsp of salt. Mix well and let the sugar melt and get syrupy. Meanwhile put the ricotta cheese in a microwavable bowl. Spread it out so that it is in a thin layer. Microwave on high for 4-5 min. It starts to get a little crumbly. Break the crumbs up and mix it up and repeat till the mixture is dry but not brown. Add that (as the mawa) to the squash mixture and mix well. Once all the water from the sugar syrup gets evaporated, you will have your dudhi halva ready to go. It needs to be a little more on the sweet side to balance off the salty pie crust dough.

I usually make this the night before and then make the Karangi’s in the morning.

To make the karangi’s, unroll the Pillsbury pie crust and re-roll it much tighter than it was.


Now cut the roll into 2cm pieces. 1 roll makes about 15.


Take each piece and place it such that the rolled side is still on the sides. Press it a little bit and roll it out into a small oval puri shaped flat.


Put a spoonful of the halva on 1 side near the center.


Fold over the other end to make a D shaped karangi.


Flute the ends of the karangi to seal them or trim with a pie cutter.


Make all 15 and then bake them in a pre-heated over 375 F middle rack till they are slightly brown (takes about 20-25 minutes per batch).

Penuri..By Anupama Anantharaman

If you have gone through the Diwali round up , you have seen an entry by Anupama Anantharaman, who has been grouped as an Individual participant. She sent in the recipe for penuri, which I am reproducing here in Anupama’s words. Penuri’s are these yummy treats that are flaky and sweet and really tedious to make. Anupama gives away her secrets for making these and they look gorgeous.

In her own words, she doesn’t have a blog yet. So, we can look forward to this amazing cook joining the blogging community sooner if not later. Here’s a glimpse , though, of the kind of food we can expect when she does decide to join in.

Over to Anupama…

Here is the recipe for this months JFI event. The dish is “sweet
penuri.” This one’s a winner. It’s heavenly aroma will fill you with
the Diwali spirit of joy and sharing.



2 cups plain flour/maida
1.5 tbsp ghee (I suggest you use pure, home-made ghee unless you are
absolutely sure that you can buy high-quality, authentic ghee from
2 tbsp rice flour
3 cups regular sugar for syrup
½ cup powdered sugar
8 cardamoms (Optional)

This recipe will make approx. 45 penuris penuris, each about 2.5
diameter in size. I think this size is perfect because a smaller size
will leave you wanting for a few extra bites and a bigger size will
make you hate yourself for breaking that resolve to watch your calories.
Who says you can’t have best of both worlds?


The secret of making crispy and flaky penuri lies in the dough and the
sugar syrup. The dough should be pliable yet stiff and the sugar syrup
should be of 1-thread consistency, no less, no more.

1. In a mixing bowl, mix 2 cups of plain flour and 1.5 table spoons
ghee thoroughly well with your palm and fingers. This will take about 3
minutes. Knead a stiff dough by adding about 3/4 cup water. You will be
tempted to add more water because it gets quite tough to knead this
into a stiff dough. Resist this temptation and you will be glad you did.
Knead the dough well for about 7-8 minutes, at the end of which, it
willfeel smooth and pliable.

2. In a sauce pan, mix 3 cups of sugar and 2 cups of water. Boil it
on medium-high heat to get 1 thread consistency. For me, this took
about 12 minutes. Remove the sauce pan from stove.

3. Pull a golf-ball size ball from the dough, roll it into a thin
puri of about 5 inch diameter. Spread ghee on top of the puri. Then
sprinkle some rice flour on the puri (about 1/8th of tea spoon). Make a
second 5 inch diameter puri and put it on top of the first puri. Spreak
ghee and sprinkle rice flour. Now make a third puri of about 4 inch
diameter and put it on top of the second puri. Spread ghee on top. Now
roll all the three puris tightly and make ½ inch divisions. You should
get about 8 of these. Take each division and keep the side with curved
lines facing you, on top. Press the piece with your palm and then roll
into a puri of about 4 inch diameter. Repeat this for all pieces. Fry
few puris at a time. Once done, dry them on a paper towel for about 3
minutes and then immerse these puris in the sugar syrup until the next
round of puris is ready. Arrange the puris on a flat plate.

4. Repeat the 3rd step for the rest of the dough.

5. Once all puris are done, sprinkle some powdered sugar on each of
the puris. If you like, you can sprinkle powdered cardamoms as well.

Instead of dipping the fried penuris in the sugar syrup, you can
sprinkle 1 tea spoon sugar on both sides of the puris and arrange them
on a platter.