rediff.com

NewsApp (Free)

Read news as it happens
Download NewsApp

Available on  

Rediff News  All News 
Rediff.com  » Getahead » Diwali recipes: Murmura laddoo, methi dhebra

Diwali recipes: Murmura laddoo, methi dhebra

October 30, 2018 12:20 IST

Ahead of Diwali, chef Ranveer Brar has shared these lip-smacking sweet and snack recipes.
You can share your Diwali recipes too!

Rava Laddoo

Rava Laddoo

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 10 to 15 laddoos

Ingredients

  • 2 tbsp dessicated coconut, (optional)
  • 5 tbsp ghee
  • 8-10 cashew nuts, halved
  • 1 cup rava
  • ½ cup powdered sugar
  • ½ tsp cardamom powder
  • ¼ cup water
  • 1 tbsp condensed milk

Method

  • Heat kadai. Dry roast the dessicated coconut till light brown. Keep aside.
  • In the same kadai, heat ghee and fry the cashew nuts.
  • Remove with slotted spoon and keep aside. Chop them once cooled.
  • In the remaining ghee, start roasting the rava.
  • Roast for 8-10 minutes or untill light brown in color and becomes aromatic.
  • In the kadai add powdered sugar and mix well for 4-5 minutes.
  • Add coconut, cardamom powder and cashew nuts. Mix well.
  • Pour in water, condensed milk and mix well.
  • Start making laddoos when the mixture is hot.
  • Serve.

Wheat Flakes Chivda

Wheat flakes chivda

Ingredients

  • 3 cups wheat flakes, crushed
  • 2 tsp oil
  • 1 cup dried cranberries
  • 1 cup coconut, shredded
  • 2 tsp sumac powder
  • 1 cup roasted peanuts
  • 1 cup roasted cashew nuts
  • 2 green chilies, slit lengthwise
  • 1 tsp red chili powder
  • 10 to 12 curry leaves

Method

  • Dry roast wheat flakes in a non-stick pan.
  • Stir occasionally till crisp (approx 3 to 4 minutes). Keep aside.
  • Roast coconut the same pan until turns golden brown and keep aside.
  • Heat oil in a non-stick pan.
  • Add cashew nuts, peanuts, green chillies and curry leaves. Stir well.
  • Add this mixture wheat flakes, add roasted coconut, dried cranberries, sumac, red chili powder, salt, sugar and mix well.
  • Cool and store in an air-tight container.

Murmura Laddoo

Murmura Laddoo

Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: 10 to 12 lemon size laddoos

Ingredients

  • 3 cup murmura (puffed rice)
  • 1 cup jaggery, grated
  • 4 tbsp water
  • 1 tsp cardamom powder
  • 1/3 cup almonds, chopped (optional)
  • 1/3 cup pistachio, chopped (optional)

Method

  • Dry roast the murmuras in a pan till crisp.
  • In a pan; add jaggery and water, mix till dissolved.
  • Put it on simmer and cook until it reaches to 2 string consistency.
  • Add cardamom powder into melted jaggery and mix well.
  • Now add almonds, pistachios and murmuras into it and mix well.
  • Turn off the flame. Allow it to cool for 1 minute but not more than that.
  • With the wet hands start making balls by taking handful of mixture and start pressing into ball shape.
  • Make laddoos of desired size and allow them to cool down, they will harden up.
  • Store them in air-tight containers.


Foxtail Millet Chakli

Foxtail millet chakli

Preparation time: 45 minutes
Cooking time: 35 minutes
Yield: 1 large jar

Ingredients

  • 1 cup foxtail millet (kangni)
  • ¼ cup split green gram (moong dal)
  • 1 tbsp split roasted gram (roasted chana dal)
  • ½ cup rice flour
  • 1-2 tsp red chili Powder
  • Salt to taste
  • A pinch asafoetida
  • ½ tsp carrom seeds
  • 2 tbsp warm oil
  • 2 cup warm water to knead dough
  • Oil for deep frying

Method

  • To make chakali flour, heat a kadhai on medium flame and dry the foxtail millet for 3 to 4 minutes. Remove and keep aside to cool.
  • Dry roast the moong dal for 4 to 5 minutes or till fragrant. Remove and keep aside to cool.
  • Combine foxtail millet, moong dal, roasted chana dal and grind to a fine powder.
  • Remove this flour mixture in a mixing bowl.
  • Add rice flour, red chili powder, salt, asafoetida, ajwain and mix well.
  • Add in the warm oil and mix in the dough.
  • Add warm water and knead into semi hard and smooth dough. Cover the dough with cloth and rest for 10 minutes.
  • Put a portion of dough in the chakli mould and pipe the chaklis on butter paper.
  • Cut it with scissor when desired size is achieved. Repeat with rest of dough.
  • Form in batches. If spirals are not being formed that means dough has less moisture, add some water and knead well.
  • Heat oil in a kadai. Deep fry the chaklis till golden brown. Remove and drain off excess oil.
  • Store in air tight containers.

Methi Dhebra

Methi Dhebra

Prep time: 10 minutes
Cooking time: 20 minutes
Serves: 2

Ingredients

For dough

  • 1 cup whole wheat flour
  • ½ cup cornmeal 
  • ¼ cup bajra atta
  • ¼ cup semolina
  • 1 tbsp flaxseeds, toasted
  • 1 cup fenugreek leaves
  • 1 tbsp white sesame seeds
  • ½ tsp carom seeds
  • ½ tsp turmeric
  • 1 tsp red chili powder
  • ½ tsp fennel powder
  • 1 tsp ginger garlic paste
  • 2 tbsp curd
  • 1 tbsp jaggery
  • 1 tbsp oil (for binding)
  • Salt to taste
  • Water as required
  • Oil for deep frying

Method

  • Make semi-soft dough using all the dough ingredients using sufficient water.
  • Make lemon size balls and press them on your palm with 1 cm thick size.
  • Deep fry them in hot oil until golden brown in colour. Remove onto absorbent paper.
  • Serve hot with curd.

Chef Ranveer Brar hosts the show Station Master's Tiffin on LF, an international lifestyle channel.


 Readers, you can share your best Diwali recipes on getahead@rediff.co.in (Diwali Recipes) along with your NAME, LOCATION, and details of the recipe.

Also, please send us your original photograph/s of the recipe/s. We'll carry the best ones right here on Rediff.com.

Chef Ranveer Brar