Preparation Time :15 mins | Cooking Time : 15 mins | Serves :1
Recipe Category : Snack | Recipe Cuisine : Indian
Baby Corn - 10
Oil - 2 to 3 tsp
Curd - 3/4 cup
Ginger garlic paste - 1/2 tsp
Turmeric powder - 1/8 tsp
Kashmiri Red Chilli powder - 1 tsp
Coriander powder - 1/4 tsp
Garam Masala powder - 1/4 tsp
Tandoori Masala powder - 1/4 tsp
Chat Masala powder - 1/8 tsp
Jeera powder - 1/4 tsp
Pepper powder - 1/4 tsp(optional_
Ajwain - 1/8 tsp
Kasoori Methi - 1/2 tsp
Salt - to taste
Suzhiyan Sweet / Diwali Sweets
Suzhiyan or Seeyam is one of everyone's favorite Diwali Special Sweet Recipes. This authentic delicious dish tastes scrumptiously tasty with crispy outside and soft chewy inside. We used to prepare this traditional sweet during Diwali along with Idly & Vada for pooja. In this recipe, the jaggery puranam is prepared and coated with maida flour batter and deep fried in oil. The left over puranam can be used for making poli too.
Maida flour - 1 cup
Besan flour - 1/4 cup
Salt - 1/4 tsp
Chana dal (kadalai paruppu) - 1/2 cup
Jaggery powdered - 1/2 cup
Cardamom pwd - 1/4 tsp
Grated coconut - 1/2 cup
Ghee - 2 tbsp
Oil to deep fry
1.Wash and soak chana dal ( kadalai paruppu) in water for 5 mins.
2.Pressure cook until soft.
3.Drain water and keep aside.
4.Take a blender add cooked chana dal and jaggery powdered.
5.Grind to coarse paste without adding water.
6.Heat ghee in a pan.
7.Add grated coconut and saute for 2 mins.
8.Add jaggery mixture and toss well in low medium flame until the mixture thickens.
9.Add cardamom pwd and give a good stir.
10.Turn off flame and allow to cool.
11.Add maida flour and besan flour to mixing bowl.
12. Add salt and mix.
13.Add water little by little and mix to smooth paste.
14.The consistency of the batter should be not too thick or watery. It should be flowing consistency.
15.Heat oil in frypan.
16.Now make small balls out of the jaggery mixture.
17.Take a ball and dip it in the batter.
18.Drop it in the hot oil and keep the flame in low medium.
19.Repeat the same for all the jaggery balls.
20.Take care not to overcrowd the oil.
21.Fry the suzhiyan in batches.
22.once the suzhiyan turns golden brown and crispy, drain from oil in kitchen tissue.
23.Authentic delicious Suzhiyans are ready with crispy outside and chewy sweetness inside.
24.Enjoy warm and celebrate the festive moments.
How to make Mysore Pak for Diwali
You can use any cup for measurement for this recipe.
Bengal gram flour/kadalai mavu/ besan -1 cup
Sugar - 2 cups
Ghee - 1 3/4 - 2 cups
A tray greased with ghee
Sieve besan and dry roast it until slightly hot to touch. Spread it on a paper and let it cool.
Keep all the things ready including the greased tray.
Melt ghee and keep it over a bowl of water in low flame as the ghee should be hot while adding.(see picture)
In a pan/kadai take sugar, add just enough water to cover the sugar.Let the sugar dissolve.Then boil sugar syrup until it reaches the one string consistency stage.
What is one string consistency? - Take a little sugar syrup, cool it and stretch the syrup between the thumb and index finger, if it forms a thin string, it is the correct stage.
When the sugar syrup reaches one string consistency, add the besan little at a time stirring continuously. Keep the flame in medium.Once it thickens slightly, add ghee, a little at a time and stir continuously without stopping.
It will start bubbling and when the besan mixture starts to leave the sides of the pan, remove from flame and pour it into a greased tray or plate.
Allow it to cool. After it cools a little, cut into desired shapes. Then remove the pieces gently after it is cooled completely.
This mysore pak was very soft, tasty and melted in our mouth. How about preparing this easy mysore pak recipe for your near and dear ones this Diwali.
besan cheela recipe, how to make besan chilla | veg omelette
besan cheela recipe with step by step photos – besan cheela is a savory pancake made with gram flour, spices & herbs. grated veggies can also be added to make the recipe more nutritious.
i make besan cheela often, but some how never managed to add the recipe. usually i make the recipe shared here, but at times i also add grated cabbage and carrot. a basic cheela recipe would be with just the spices sans any onions or tomatoes. there are a number of variations that can be done to a basic cheela recipe. you can also have a look at this tomato omelette recipe which is similar. apart from veggies, you can even add greens like amaranth, fenugreek (methi) and spinach (palak).
we do prefer tomatoes in all our recipes and they taste too good in a cheela, so i add them. but skip if you do not like. if using tomatoes, do make sure you chop them finely. you can even grate the tomato and add.
besan cheela is one of the quick breakfast or brunch or evening snack one can make. you just need to mix everything and prepare the cheela. these besan cheelas also make for a healthy tiffin box snack.
besan cheela - spiced savory gram flour pancakes. easy breakfast or snack idea.
recipe type: breakfast
cuisine: north indian, punjabi
serves: 6 cheelas
ingredients (measuring cup used, 1 cup = 250 ml)
1 cup besan/gram flour
1 small onion, finely chopped or ¼ cup finely chopped onion
1 small tomato, finely chopped or ¼ cup finely chopped tomatoes
¼ cup chopped coriander leaves/dhania patta
1 small green chili, finely chopped or ½ to ⅔ teaspoon finely chopped green chilies
½ inch ginger, finely chopped or ½ teaspoon finely chopped ginger
½ tsp carom seeds/ajwain or cumin seeds/jeera
2 to 3 pinches of turmeric powder/haldi
¼ tsp red chili powder/lal mirch powder
½ to ⅔ cup water or add as required
salt as per taste
oil as required
how to make the recipe:
1. take 1 cup besan in a mixing bowl.
2. add all the ingredients except water and oil.
3. now first add ½ cup water.
4. with a wired whisk begin to mix everything. if the batter looks thick, then add 1 to 3 tbsp more water. i overall added ⅔ cup water. depending on the quality and texture of besan, addition of water will be more or less.
5. mix to a smooth flowing consistency in the batter. break lumps if any while mixing batter.
6. heat a tawa or a flat pan on a low flame. you can use an iron tawa or a non stick pan. if using iron griddle or tawa, then spread a bit of oil on the tawa.
7. let the pan become medium hot. then take a ladle full of the batter and pour on the pan.
8. gently with the back of the ladle, begin to spread the batter.
9. spread lightly and gently so that the cheela does not break.
10. on a low flame cook the cheela till the top begins to look cooked.
11. then drizzle ½ to 1 tsp oil on the cheela at the edges and all around.
12. continue to cook till the base gets light golden.
13. flip and now cook the other side.
14. cook this side till you see golden spots on the chilla.
15. fold and serve hot or warm. besan chillas are best had hot. but if you are not able to serve them hot, then place them in a casserole. they remain warm and can be served later.
16. serve besan cheelas plain or with any chutney of your choice.
for small kids, skip the green chilies and red chili powder.
recipe can be doubled or tripled.
Mango Mastani is a popular drink / dessert in Pune.Mango Mastani is nothing but thick mango milkshake served with a scoop of icecream garnished with nuts and dry fruits but still its rich and yummy.This mastani can be made with a different fruits but as its mango season tried with it.
Mango Mantani is very easy to make but do not underestimate its taste, it is rich and yummy perfect for this summer.If you are a mango lover then this dessert is just for you.I like mangoes once in a while but not too crazy to eat it daily but my mother can live with mangoes yes she loves it so much.I made this today morning and gave it to her,she was first blown away by the tempting look of it then when she had one spoon her face expression said it all... :)
Preparation Time :10 mins | Processing Time : 10 mins | Serves :1
Recipe Category : Dessert | Recipe Cuisine : Indian
Mangoes - 2 small
Milk - 1 cup
Sugar - 2 tbsp
Vanilla Icecream - 1 scoop
Cashews - 3 whole chopped
Pistachios - 4 chopped
Tutti Frutti - 1 tsp
Chopped Mango Pieces - 2 tsp
Cherries - 2 to 3