With Diwali round the corner, here are a few crackling recipes for children and adults.
NUT-FILLED BOMBADVERTISEMENT
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8-10 soft seedless dates
1 tbsp raisins
6-7 cashew nuts
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4-5 walnut kernels
2 figs and dried apricots, chopped
5-6 almonds
Half a cup shredded coconut
1/4 tbsp flax seeds
A pinch of cardamom powder
Ghee for cooking
Method
Coarsely grind the cashew nuts, walnuts and almonds. Keep them aside. Grind the dates till they are smooth and remove from the blender. Heat ghee in a heavy-bottomed pan and roast coconut lightly. Remove from flame. Add all the ingredients. Grease your hands and shape the mixture into ladoos.
VADI SPIRALS (CHAKRI)Ingredients
6 colocasia leaves
1 cup gram flour
1/2 tsp chilli powder
1/4 tsp turmeric powder
1/4 tsp garam masala powder
5-6 cloves of garlic, minced
1 green chilli, finely chopped
Salt to taste
Method
Wash and clean colocasia leaves. Mix gram flour and other ingredients. Add required quantity of water to make a thick paste. Place leaves upside down and flatten the veins by pressing with rolling pin. Place largest leaf on a flat surface. Apply some mixture evenly on it. Place another leaf on this leaf and apply mixture. Roll these leaves from the base towards the tip. Repeat this procedure for remaining leaves. Steam these rolls in a steamer for around 15-20 minutes or till done. Remove rolls from steamer and allow them to cool. Cut these into small round pieces. Temper mustard seeds and cumin seeds and pour them over the pieces. Serve hot. You can also shallow fry them or deep fry them till they become golden brown.
KHANDVI ROCKETIngredients
1/2 cup gram flour
1 cup buttermilk
A few drops of lemon juice
1/2 tsp ginger-garlic and green chilli paste
1/4 tsp turmeric powder
Salt to taste
For Tempering
1/2 tsp mustard seeds
A few curry leaves
2-3 slit green chillies
Oil
Method
Take gram flour, butter milk, turmeric powder, salt and lemon juice in a large bowl. Prepare a smooth batter using a hand blender. Grease a large, flat plate and set aside.
Pour batter in a heavy-bottomed pan and cook on a low flame stirring continuously to avoid forming lumps. Cook until mixture becomes thick and does not taste raw. It will take approximately 10 minutes. Transfer a large spoonful of batter over previously greased plate.
Spread the batter in a thin layer with the help of flat spoon or spatula. Let it cool for 2 to 3 minutes.
Once cooled, make straight cuts with the help of a knife and make 2-inch wide strips. Carefully form each strip into a roll. Transfer to a serving dish. Heat oil in a small pan and sauté tempering ingredients. Pour it over khandvi arranged in a serving plate.