Deepavali Sweets Recipes 2009 | Boorelu Recipe

Deepavali (Diwali) 2009 is fast approaching. We plan to feature some exciting Deepavali recipes from around the world in this blog. So that you may try these Deepavali recipes for your family and friends.

Today, we feature a popular Indian sweet dish recipe that would be great for a Deepavali dessert dish. It is called the Boorelu. This sweet dish is very popular during Deepavali in Bengal.

Boorelu is one of the most popular sweets prepared in the homes of Andhras, symbolic of joy and festivity. Boorelu completely embodies the idea of a traditional Andhra sweet to the hilt.

Deepavali Sweet Recipes
Boorelu


Ingredients

1/2 cup cup black gram dal/urad dal/minappappu
1 cup rice
1 cup bengal gram/channa dal/sengapappu
1 cup sugar or 1 cup grated jaggery (adjust according to your choice)
1/4 cup fresh grated coconut (optional)
3/4 tsp cardamom powder
salt to taste
oil for deep frying

Method

1) Drain water from the black gram dal and rice and grind to fine paste adding very little water. It should be like a thick dosa batter. Add a pinch of salt and mix well. Leave aside covered.

2) Cook bengal gram with just enough water to cover the dal. The dal should be just cooked and hold shape. Drain any left over water from the dal after its cooked. Add jaggery or sugar to the dal and use a masher to mash them together till it blends well.

3) Take a heavy-bottomed vessel and add the ground dal paste and cook till it appears like a thick paste, stirring continuously as the dal tends to stick to the vessel. Turn off heat and cool.

4) Add grated coconut, cardamom powder and mix well. Shape small bite sized balls like shown in the picture above.

5) Heat enough oil in a wide heavy bottomed vessel for deep frying the balls. Dip each ball in the batter and let it coat evenly and place in the oil and deep fry till golden brown and crunchy. You can deep fry a batch of four to five balls depending on the size of the vessel.

6) Serve warm. Store in an air tight container as they last for at least two days.


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Boorelu

Deepavali Sweets Recipes 2009 | Sandesh Recipe

Deepavali (Diwali) 2009 is fast approaching. We plan to feature some exciting Deepavali recipes from around the world in this blog. So that you may try these Deepavali recipes for your family and friends.

Today, we feature a popular Indian sweet dish recipe that would be great for a Deepavali dessert dish. It is called the Sandesh. This sweet dish is very popular during Deepavali in Bengal.

Sandesh is a typical Bengali Sweet but well liked as a diwali sweet outside Bengal too.

Deepavali Sweet Recipes
Sandesh Recipe



Ingredients

Samolina (Sooji, Rava) 2 cups
Sugar 1 cup
Ghee 2 tbs
Small Cardamom powder 1/2tbs
Grated Coconut 1

Method

1) Heat ghee in the pan. Add semolina and fry it till it turns light brown. Keep aside.

2) Make 1 string sugar syrup and add cardamom powder.

3) Put the pan on fire again and add coconut and sugar syrup.

4) Mix all the ingredients and stir it till it starts forming lumps.

5) Cool it a little then put it in the molds and make different shapes.

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Sandesh

Deepavali Sweets Recipes 2009 | Semiya Payasam

Deepavali (Diwali) 2009 is fast approaching. We plan to feature some exciting Deepavali recipes from around the world in this blog. So that you may try these Deepavali recipes for your family and friends.

Today, we feature a popular Indian sweet dish recipe that would be great for a Deepavali dessert dish. It is called the Semiya Payasam. This sweet dish is very popular during Deepavali in South India.

Deepavali in India is a perfect time of indulging in great fun, joy and laughter and also the ideal time for the Diwali recipes to take a center-stage. Deepavali is known to be a festival of sweets as the sweets form an integral part of any Deepavali food, no matter in what part of the country. Thus the majority of the Deepavali recipes revolve around Deepavali sweets and the best part about them are that these are very easy to prepare.

The Deepavali feasts should be seen as the best opportunities for impressing your friends and family members with your culinary skills. In fact the Deepavali sweets can be the best way of conveying your Deepavali greetings to your loved ones also.

Deepavali Sweet Recipes
Semiya Payasam
From South India




Ingredients

1/2 lt whole milk (I used skimmed)
1 cup roasted semiya/vermicelli
2-3 tbsps sago/sabhudana/saggu biyyam (optional)
1/2 - 3/4 cup sugar (adjust)
1 tsp cardamom pwd
10-12 cashewnuts
1 tbsp raisin
1 tbsp ghee

Method

1) Heat a pan, add a tbsp of ghee and toast the cashewnuts and raisins till golden brown. Remove from pan, keep aside.

2) In the same pan, add the vermicelli (if its not roasted vermicelli) and roast it for approx 4 mts till a nice aroma emanates the kitchen and it turns a light brown shade. Remove from pan and keep aside.

3) Take a cooking vessel, add the sago and three cups of water and cook for 5 mts, then add the roasted vermicelli and let it cook completely. Add sugar and milk and let it slowly simmer for another 7-8 mts, stirring it once in a while.

4) Add the cardamom pwd and toasted cashews and raisins. Serve warm or refrigerate until chilled. It tastes good both warm and chilled.


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Semiya Payasam

Deepavali Lehenga Fashion Styles 2009

Deepavali is fast approaching and many women are busy shopping for beautiful clothes to wear during the festivities. If you have yet to buy your Deeepvali outfit yet, do not despair.

Here are some great Deepavali Diwali Lehenga fashions that you can consider for your Deepavali day.

Go shop NOW! Only one week left for your Deepavali shopping.

Happy Deepavali to all of our readers :)

Deepavali Lehenga Fashion Styles

Deepavali Fashion Styles 2009

Festivity is in the air and shoppers are busy shopping till the last hour. Choices are aplenty for those who want to put their haute foot forward this Deepavali. It’s time to indulge in gorgeous lehengas, fabulous sherwanis and the works. So what does the fashometer predict for this festive season?

Brocade’s back

Brocade has made a come back with brocade suits available in contrasting colours, with prices start from Rs. 3,000. Antique, copper and kundan work (available in single and multi colours) for the ghagra is the order of the day. Sari gets a netted look this season. Opt for plain net sari with a brocade or an embroidered petticoat and a blouse. And the look is definitely gorgeous. News is that the Anarkali suits are back in fashion, renamed as ‘Saawariya’ this year. Choose mixed materials, crushed silk, chiffon, georgette, raw silk and chiffon with zardozi and kundan work for the ensemble.“These dresses are a unique ensemble of traditional and modern outfits. A wide range of fabrics are used. Sometimes, designers use all these fabrics in a single dress for a wider appeal. Sequins, Swarovski and stone detailing make them even more alluring,” says Kavita of Mebaz. The trendiest and hottest never-before designs in churidars can also be spotted at Neeru’s outlet. The store has a plenty of variety but the meticulous embellishments on net is perhaps the ultimate display of flawless craftsmanship.Talk silhouettes and the fish cut (mermaid) lehengas are the best option to look slim. Today these look stunning with the newer surface detailing — more of sequins and stones replacing the embroideries wherever possible. Interested in going western? Check the new offering from Tarun Tahiliani and Sanjay Malhotra.



Kurtas for men

Now when women are out to charm the world with elegant and gorgeous traditional wear can men be left far behind? Sherwani, glamorised by Ranbir Kapoor in ‘Bachna Ae Haseeno’, is the look for the festival season. Lengths of the sherwani go long this time around. As for detailing, “Sherwanis with zardozi, kundan and embroidery works are the most sought after. Complete handiwork on the attire with no machine involved makes it even more attractive. The fabric used varies from raw silk to brocade. Richly embellished kurtas are also very much in demand these days,” adds a Sales Executive of a famous mall.This season is also for the three-piece Jodhpuri suits if you think Sherwani is tad formal. Here the conventional form of western formal wear gives way to graceful, subdued embroidery on the silhouettes of the coat lending it an ethnic touch.

Shell out for the season

Special occasions require special preparations and surely you will not mind shelling a few extra bucks for the sake of your looks. On an average, the price of the attires range from Rs. 5, 000 to Rs. 50, 000. It’s time to dress up in the festive hues.

Season’s checklist

FOR THE WOMEN:

* Ghagras with antique, copper and kundan work.
* Net sari with a brocade or an embroidered blouse.
* ‘Anarkali’ suits in various materials with zardozi and kundan work.
* Fish cut lehengas for a slimmer look.

FOR THE MEN:

* Long sherwanis with zardozi, kundan and embroidery works.
* Embellished kurtas.
* Three-piece Jodhpuri suits for the informal look.

Author: Sana Syed

Deepavali Recipes 2009 | Kheer

Deepavali (Diwali) 2009 is fast approaching. We plan to feature some exciting Deepavali recipes from around the world in this blog. So that you may try these Deepavali recipes for your family and friends.

Today, we feature a popular Indian sweet dish recipe that would be great for a Deepavali dessert dish. It is called the Kheer. This sweet rice pudding dish is very popular during Deepavali in India.

This Deepavali recipe is a must try for you!

Deepavali Sweet Recipes
Kheer


Ingredients

1/4th cup Long grain Rice (washed and drained)
4-5 cups Milk
2-3 cardamom seeds (crushed)
2 tbsp. almonds (blanched silvered)
A pinch of saffron threads, soaked in a little hot milk
1 tbsp skinned pistachio nuts (chopped)
1 tbsp raisins (optional)
2-3tbsp. sugar or as desired

Method

1) Put the rice, milk and cardamom in a pan, bring to boil and simmer gently until the rice is soft and the grains are starting to break up.

2) Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes.

3) Add the sugar and stir until completely dissolved.

4) Remove from heat and serve either warm or chilled.


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Kheer

Deepavali Recipes 2009 | Gajar ka Halwa

Deepavali (Diwali) 2009 is fast approaching. We plan to feature some exciting Deepavali recipes from around the world in this blog. So that you may try these Deepavali recipes for your family and friends.

Today, we feature a popular Indian sweet dish recipe that would be great for a Deepavali dessert dish. It is called the Gajar ka Halwa. This sweet dish is very popular during Deepavali in India.

This Deepavali recipe is a must try for you!

Deepavali Sweet Recipes
Gajar ka Halwa



Ingredients

450 grams Sugar or equivalent sweetner
1 teaspoon Cardamom seeds
3/4 cup Water
3 tablespoons Ghee
2 tablespoons Raisins
2 tablespoons Almonds
2 tablespoons Pistachios
1 kg Carrots
1 litre Milk
1 teaspoon Cardamom seeds
3/4 cup Water
3 tablespoons Ghee
2 tablespoons Raisins
2 tablespoons Almonds
2 tablespoons Pistachios
450 grams Sugar

Method

1) Wash and grate the carrots into fine shreds.

2) Soak the raisins in water for 30 minutes. Blanch and shred the nuts.

3) Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.

4) Add the milk. Cook on a low flame for 1 hour stirring occasionally. Make sure that the bottom doesn't stick to the pan.

5) Add sugar/sweetner, mix well and cook till it dissolves fully and all the milk is absorbed.

6) Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins.

7) Mix well. Remove from heat and arrange in a serving dish.

8) Garnish with almonds and pistachios. Serve cold, hot or at room temperature.

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Gajar ka Halwa

Deepavali Recipes 2009 | Ras Malai

Deepavali (Diwali) 2009 is fast approaching. We plan to feature some exciting Deepavali recipes from around the world in this blog. So that you may try these Deepavali recipes for your family and friends.

Today, we feature a popular Indian sweet dish recipe that would be great for a Deepavali dessert dish. It is called the Ras Malai. This sweet dish is very popular during Deepavali in India.

This Deepavali recipe is a must try for you!

Deepavali Sweet Recipes
Ras Malai


Ingredients

1 small packet of ricotta cheese (fat free)
1-1/2 gallon milk (2% milk)
Sugar to taste
Cardamom, kesar, badam, kaju (powder all this)

Method

1) Beat ricotta cheese in a bowl till smooth. (Sometimes there are lots on lumps in the cheese)

2) Add sugar to taste. Remember that there will be sugar in the milk too, so be careful.

3) Beat again and than spread the cheese mixture on a pie dish and bake for about 30-35 min at 300-350 F or till the knife inserted comes out clean.

4) Let it cool and than cut into diamond shaped pieces.

5) While the malai (cheese) is baking, put milk to boil. Keep stirring it, You don't want the "malai" to form on the top.

6) Mix sugar and powder of all the dry-fruits to the milk.

7) Cool the milk and than add the malai pieces.

8) Serve cold.

Try this Deepavali Recipe Today!
Ras Malai

Deepavali Greetings

What is Deepavali?

Deepavali will soon be celebrated around the world by Hindus, Sikhs and Jains. In Singapore and Malaysia, Deepavali will be celebrated on October 17, 2009. Deepavali is known as Diwali in North India, and is referred to as the festival of lights in English. This festival usually falls around late October and November. One important practice that the Hindus follow during the festival is to light oil lamps in their homes on Deepavali morning. By lighting the oil lamps, the Hindus are thanking the gods for the happiness, knowledge, peace and wealth that they have received. The Hindus consider Deepavali as one of the most important festivals to celebrate.

There is an interesting legend behind this festival. The story goes that Narakasura, a demon, ruled the kingdom of Pradyoshapuram. Under his rule, the villagers suffered a lot of hardship as the demon tortured the people and kidnapped the women to be imprisoned in his palace. Seeing his wickedness, Lord Khrishna set out to destroy the demon and the day Narakasura died was celebrated as Deepavali, the triumph of good over evil!

As per Hindu calendar, the five day festival of Diwali is centered on the new moon day that ends the month of Ashwin and begins the month of Kartika, beginning on the 13th day of the dark half of Ashwin (Ashwin 28th) and ending on the 2nd day of the bright half of Kartika (Kartika 2nd). The main day of celebration varies regionally

In Hinduism, across many parts of India and Nepal, it is the homecoming of Rama after a 14-year exile in the forest and his victory over Ravana. In the legend, the people of Ayodhya (the capital of his kingdom) welcomed Rama by lighting rows (avali) of lamps (dĭpa), thus its name: dīpāwali. Over time, this word transformed into Diwali in Hindi and Dipawali in Nepali, but still retained its original form in South and East Indian Languages. In Tamil it is called as Deepavali and the same is used in Malaysia and Singapore. Tamils never say as Diwali as it means Firebucket.

In India and Nepal, Deepavali is now considered to be a national festival, and the aesthetic aspect of the festival is enjoyed by most Indians and Nepalese regardless of faith. Kerala is the only state in India where Deepavali is not a big celeberation.

Source: Wikipedia

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