What is the recipe for a traditional dish made during Diwali in your state? - what is dycocycline
Diwali is the time for all sorts of delicacies. What is the traditional dish of Diwali in your country? Share the recipe for them. Diwali Dhoom to the answers. Spread the sweetness of Diwali.
Wednesday, December 9, 2009
What Is Dycocycline What Is The Recipe For A Traditional Dish Made During Diwali In Your State?
14 comments:
Hello,
I'm in my previous TamilNadu.In Rava Ladoo is a sweet, which is mandatory for all Diwali.
Here's the recipe ...
INGREDIENTS
2 cups semolina (RAWA)
-1 / 2 cup powdered sugar
1 cup butter
-1 C. EL broken cashews
1 tablespoon raisins, roasted
-1 C. Tea powder cardamom, roasted
METHOD
> Heat 1 tablespoon of tea. Butter in a frying pan and dry roast RAWA (food) until they are golden brown.
> RAWA Grind the roasted and powdered sugar in a blender to a fine powder.
> Heat the butter and add more powdered RAWA, cashew nuts, raisins and cardamom powder. Mix well.
> While still hot, make the lemon mixture into small balls.
> Cool Ladoo of RAWA and store in an airtight container.
Diwali
Food plays an important role in the celebration of Diwali. Desserts are the most popular dishes for Diwali. The ladies distribute special Diwali sweets from which they take this opportunity with their friends and neighbors. Snacks - sweet and salty - are also prepared and consumed in large quantities in addition, various vegetables and vegetable dishes are also the days before all persons popular.Although purchased as home cooking. We have many recipes Diwali Diwali snacks and sweets. The preparations for the reception are easy to cook. Se --
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Dried Fruit Kheer Recipe
DRIED Diwali Kheer is a popular dessert.
Ingredients
Coup * 1 cup cooked rice
Cream Biscuits * 8.10 [vanilla or cardamom unique flavor]
Dried * 1 / 2 cup
* 1 cup fresh milk
* Cream 1 / 2 cup [optional]
Vanilla extract * 2, 3 drops. [If served cold]
Method
* Mix leftover rice, bread and milk.
* Boil for ten minutes or until the mixture is slightly thick. Mash the rice and biscuits with a pestle, so that cookies are well mixed.
* Cream and nuts. Mix well and cook for 2 minutes.
* To give Kheer in a bowl and gasoline.
* Keep cool the freezer or serve too hot.
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Recipe for Kaju Barfi
The Diwali sweet dish is really tasty.
Ingredients
* 3 cups powdered cashews
* 2 cups sugar
* 0.5-cup water
* Slide
Method
* Make a sugar syrup consistency, almost 2-thread.
* Then dissolve the powder of cashew in the solution and a thick solution.
* Then he lay down on the plate and put some silver foil.
* Then cut into pieces Barfi.
Serve this sweet and enjoy the night of Diwali.
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Recipe Cashew Masala
With cashew nuts and add some large cashew is ready for usetheir hosts.
Ingredients
* 500 grams All the major cashew nuts
* Salt to taste
* 1 / 2 tsp Tea. Chili powder
* 3-4 pinches of garam masala
* 2 pinches of powdered citric acid
* 3 c. Soup. Ghee
Method
* Heat ghee in a deep pan.
* Add some cashews at a time.
* Fry light brown on low heat.
* Drain, keep aside in a colander.
* Repeat for the remaining cashews.
* Sprinkle remaining ingredients over them.
* Mix by hand until well blended masalas with cashew nuts.
* Let cool completely at room temperature before storing in airtight containers
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I live in Gujarat, and now made many traditional dishes at the time of Diwali. We Shrikhande. It is a little bitter kind of sweet-tasting recipe. can be implemented in different variants of this obligation.
Shrikhande recipe on it:
Ingredients
1 / 2 kg. Quark
300 gr sugar
1 / 2 tsp. Cardamom powder
a few saffron threads
1 / 2 c. Soup. Monitor and almonds
Method:
Curd in a muslin of the night's tie. (6-7 hours).
Keep giving a bowl of sugar and mix.
Set aside for 25-30 minutes to keep order to dissolve sugar.
Rub saffron in 1 tablespoon of soup. Milk until well broken and dissolved. Keep aside.
Beat well until the sugar is fully dissolved into curd.
Very large holes through a sieve, pressing with hand or spatula.
Mix the cardamom powder and dissolved saffron and half nuts.
Blank served in a glass, garnish with remaining nut crush.
Refrigerator for 1-2 hours before serving.
Take your time: 20 minutes (without Initialize and stroke)
Yield: 6-7 servings
ShelFLIFE: 3-4 days refrigerated
Variants do: To fruit flavors, Shrikhande, for example. Mango, add the pulp to the stage Date of cardamom and saffron.
Mysore Pak.
In our state, and in most regions of southern India, is a day of hot and humid place to make Mysore Pak in the mouth of each. Mysore Pak is a colorful dish in itself and is more colorful, if you are in your mouth and eat a big gulp.
Now the recipe:
1 part of Bengal gram
2 tablespoons sugar
Ghee Part 1
1 / 2 cup water
Mix the flour with a little ghee, then heat the sugar in the water.
Little by little flour, stirring constantly to avoid lumps.
When well mixed pour slowly, totally hot butter, stirring constantly.
Cook until the mixture begins to foam and separates the ghee.
Spread on a greased baking sheet. Once firm, cut into squares Mysore pak
Mysore Pak.
In our state, and in most regions of southern India, is a day of hot and humid place to make Mysore Pak in the mouth of each. Mysore Pak is a colorful dish in itself and is more colorful, if you are in your mouth and eat a big gulp.
Now the recipe:
1 part of Bengal gram
2 tablespoons sugar
Ghee Part 1
1 / 2 cup water
Mix the flour with a little ghee, then heat the sugar in the water.
Little by little flour, stirring constantly to avoid lumps.
When well mixed pour slowly, totally hot butter, stirring constantly.
Cook until the mixture begins to foam and separates the ghee.
Spread on a greased baking sheet. Once firm, cut into squares Mysore pak
I come from the state of Assam. In my state, is the traditional dish prepared during Diwali especially a clown (which is generated by the combination of rice, milk and honey).
Then put the meatballs coconut round and called as laddo.Its Narikala molas made by mixing grated coconut with molasses and then round balls of the latter.
Thus, the traditional foods to eat during Diwali.
There are no specific measures to my state of Bihar on Diwali prepape. But prepare my mother's house (page small, soft balls) for each year of the coconut. We serve the Lord Ganesha with traditional Boondi Ladoo.
It is prepared by grinding the coconut, white inside with a plate mill. After mixing the powder of coconut is available on the market. After the appropriate amount of sugar in the mixture is added. Cook the butter mixture for several minutes. Then we make small balls and let it dry.
This recipe is known as "pungi" with "Hello Dam
Ingredients:
Moong dal (coated): 250 g Shoke overnight in water and soil.
Black pepper: In the taste
Sal: In the taste
The breadfruit tree leaves.
Fold the left, membrane Jack fruit. Put the moong lentils ground within the cone. Cover the top with another sheet. Put into boiling water. Hold for 20 minutes to properly cooked. Take it and remove the leaves.
Allo Maman
Potato: 250 gr
They cook together. Remove the skin. Pour oil into a pan. Add spices and seasonings, as desired, then the potatoes. Sauté for a while, only with water and keep this ad min on low heat for 10th
Serve hot pungi "With" Dam Allo '
This recipe is known as "pungi" with "Hello Dam
Ingredients:
Moong dal (coated): 250 g Shoke overnight in water and soil.
Black pepper: In the taste
Sal: In the taste
The breadfruit tree leaves.
Fold the left, membrane Jack fruit. Put the moong lentils ground within the cone. Cover the top with another sheet. Put into boiling water. Hold for 20 minutes to properly cooked. Take it and remove the leaves.
Allo Maman
Potato: 250 gr
They cook together. Remove the skin. Pour oil into a pan. Add spices and seasonings, as desired, then the potatoes. Sauté for a while, only with water and keep this ad min on low heat for 10th
Serve hot pungi "With" Dam Allo '
Diwali is the time when everyone in the family tried to buy the best food available and a gift for your loved ones .. But eventually, many changes have come .. The people in the past used to make candy in your own No gift, but the trend has not changed, despite the candy still on the list rule. Today, the list includes chocolate, Namkeen, assembled parts, jewelry, cosmetics, clothing, accessories, watches, no, many other products for the household ..
Kheer Kadam traditional specialty is a great success .. My recipe is as follows:
Ingredients:
Khoya Pindi - 500 g
Sugar - 150 grams
Cardamom powder - 1 teaspoon of tea
Peth chopped - 2 teaspoons
Merey minced - 4-5
Pistachios - 1 to 1 1 / 2 teaspoon
Saffron - 1-2
Virk money - to decoration
Procedure:
1. Roast khoya and sugar in a saucepan, until sugar is dissolved, and becomes soft Khoya.
2. Add powdered cardamom for flavor.
3. Mix Peth, cashew nuts, pistachios and cardamom powder in a bowl.
4. Makand small balls of khoya and the cave with your fingers.
5. Now put the filling and roll into a ball.
6. Now Virk smear money on the web. Garnish with saffron and pistachios.
7. Kheer Kadam is ready to serve.
N looks good and the income of other goodies ..
Do the same ki Sabji Aloo, Poori, Halwa and Kabuli Chane every Diwali.
It is a tradition that the first food offered to God in Lakshmi Pooja
Aloo Ki Sabji:
Take the potatoes are cooking, peel the outer casing, cut into pieces, not mesh,
or if you do not want to cook remove the road and cut into pieces
have a kitchen for a little oil in it, Jeera you see the oil is ready,
the use of tomatoes and onions (best if) mixed in the blender, lest it come in different pieces), add spices (Haldi, Namka and mirch Acc. Add to taste, potatoes and water until the potatoes are drowning, you close the lid of the pot, and wait 2 or 3 pipes and wine Sabji is ready.
Kabuli Chane:
Soak water systems during the night or 3 to 4 hours before taking them, then cook the tomato puree, onion, ginger, pepper, spices to add circuits in an open vessel, shaken by certain time, then closed off gas in near the open circuit, the Afghans are ready.
Poori:
Everyone knows that.
Halwa:
Everybody knows it.
Do the same ki Sabji Aloo, Poori, Halwa and Kabuli Chane every Diwali.
It is a tradition that the first food offered to God in Lakshmi Pooja
Aloo Ki Sabji:
Take the potatoes are cooking, peel the outer casing, cut into pieces, not mesh,
or if you do not want to cook remove the road and cut into pieces
have a kitchen for a little oil in it, Jeera you see the oil is ready,
the use of tomatoes and onions (best if) mixed in the blender, lest it come in different pieces), add spices (Haldi, Namka and mirch Acc. Add to taste, potatoes and water until the potatoes are drowning, you close the lid of the pot, and wait 2 or 3 pipes and wine Sabji is ready.
Kabuli Chane:
Soak water systems during the night or 3 to 4 hours before taking them, then cook the tomato puree, onion, ginger, pepper, spices to add circuits in an open vessel, shaken by certain time, then closed off gas in near the open circuit, the Afghans are ready.
Poori:
Everyone knows that.
Halwa:
Everybody knows it.
Do the same ki Sabji Aloo, Poori, Halwa and Kabuli Chane every Diwali.
It is a tradition that the first food offered to God in Lakshmi Pooja
Aloo Ki Sabji:
Take the potatoes are cooking, peel the outer casing, cut into pieces, not mesh,
or if you do not want to cook remove the road and cut into pieces
have a kitchen for a little oil in it, Jeera you see the oil is ready,
the use of tomatoes and onions (best if) mixed in the blender, lest it come in different pieces), add spices (Haldi, Namka and mirch Acc. Add to taste, potatoes and water until the potatoes are drowning, you close the lid of the pot, and wait 2 or 3 pipes and wine Sabji is ready.
Kabuli Chane:
Soak water systems during the night or 3 to 4 hours before taking them, then cook the tomato puree, onion, ginger, pepper, spices to add circuits in an open vessel, shaken by certain time, then closed off gas in near the open circuit, the Afghans are ready.
Poori:
Everyone knows that.
Halwa:
Everybody knows it.
North - KalaKand
INGREDIENTS
1 can of condensed milk (400g)
Dairy Whitener 2 heaped tablespoons
500g paneer
Elaichi 3-4, powder
Kesar few lines
Silver Leaf
METHOD
1. Mash paneer coarsely and mix in the dairy life and milk bleach.
2. The mixture in a heavy saucepan. Cook over medium heat, stirring constantly, until mixture is thick and begins to leave sides of pan.
3. Remove from heat and put the spread on a greased baking sheet.
4. Elaichi powder and sprinkle it with silver foil or sprinkle Kesar in water and garnished with shavings soaked track.
5. Let cool and cut into squares.
TIP
Well, a little Kalakand fresh whey from it when on the tray.Most it Kalakand is absorbed by cooling to separate.
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