Tag: diwali ladoo
Besan Ladoo / Besancha ladu / Besan laddoo / Sweet Gram Flour Balls
If there’s ever been a dessert that springs to mind when I hear someone say ‘melt-in-mouth’, then it’s besan laddoo. For me it’s rather evocative. The thought of it stirs emotions of holding the besan (gram flour) dough and moulding it, using the heat of your palms, until a neat round ball of ‘laddoo’ or […]
About me
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Hi, I’m Rieethaa, a food photographer and recipe developer but most of all I just love cooking simple flavourful food that wakes up the sleepiest tastebuds, and I want to share some with you here. So come in and help me chop some onions, will you?
Nutritionist geeks will tell you how high in protein, fibre, vitamins and minerals amaranth is. But don’t let that put you off as they forget to mention it also tastes fantastic. It’s easy to over-indulge, especially at this time of year. So I’m often looking for something to get me started on the healthy eating track first thing in the morning.
I don’t like to compromise on flavour though. We can all eat a healthy meal now and again but to make it a habit food it must satisfy your taste buds as well as nourish your body.
This amaranth upma really does let me have my cake and eat it too. It’s the perfect breakfast to get your day off to a healthy start. I just stir fry onions, chana dal, curry leaves and tomatoes, stir in the amaranth seeds, top up with water and cook gently for 20 minutes. It’s much the same recipe as the more traditional semolina upma but with a tad less water. Some days this is exactly what I crave, pure honest grub
Ingredients:
245g (1 cup) amaranth seeds
2 tbsp cold-pressed rapeseed oil
1 tsp mustard seeds
4 dried red chillies (chopped)
7-8 curry leaves
1 onion (chopped)
1 tbsp chana dal
1 tbsp urad dal
1 large tomato(chopped)
700ml (3 cups) hot water
Salt to taste
Method:
1. In a hot pan over a medium flame, crackle the mustard seeds and curry leaves in the hot oil. Then throw in the chopped dried chillies.
2. Tip in the chopped onion, chana dal and urad dal. Fry for a minute with the lid on. Then add the tomatoes.
3. Wash the amaranth under a running tap and drain. Add to the cooking pan and stir for a couple of minutes.
4. Pour the hot water from the kettle into the pan and mix everything well. Season it with salt and cook covered for about 20 minutes over a low to medium flame until all the water has been absorbed. Serve hot.
#amaranth #upma #zanzaneetkitchen #superfoods #rajgirarecipes #southindianfood #breakfastaroundindia #indianbreakfast #ukfoodblogger #ukfoodies #britishindian #veganglutenfreerecipes #veganrecipeshare #veganinspiration #ukvegans #celiacfood #glutenfreebreakfast #britainsbesthomecooks_ #indiandiaspora #savourybreakfast #veganbreakfastideas #indiansinuk #superfoodideas
1 day ago
If you’re throwing a Christmas party this year then these pav bhaji pinwheels or swirls have the potential to provide warm succour to your guests amidst all the festive sweetness.
A vegetarian party snack that’s packed with the flavours of one of India’s favourite street foods - the iconic ‘pav bhaji’; but without the mucky fingers covered in sauce and butter. These mini swirls are flaky, deliciously savoury and full of tang. Enjoy them fresh with some tamarind chutney or ketchup. They come highly recommended with a glass of sherry or mulled wine this Crimbo!
Full recipe is here:
https://zanzaneetkitchen.com/pav-bhaji-pinwheels/
#zanzaneet #christmassnacks #christmasparty #pavbhaji #pinwheels #recipeshare #vegetarianrecipes
#britainsbesthomecooks_ #pavbhajirecipe #ukfoodies #foodbloggeruk #britishindian #ukmaharashtrians #punekar #mumbaipavbhaji #pavbhajilove #christmas2023 #christmastime #vegetarianfood #christmasmagic #favouritetimeofyear #xmasparty #vegetarianuk #festiveseason #christmassy #holidaysarecoming #vegetarianrecipes
#ontheblog #ukfoodblogger #recipecreator
2 days ago
There are certain things that I only make for certain festivals, Christmas being no exception and I’m starting to think about catering for guests. When it comes to festive party food I find a lot of the local favourites a bit heavy, too meaty and dare I say it a little boring. There’s no place for anything bland on my party platters so a couple of years back I decided to give the humble vol au vent a bit of a makeover. The recipe has stuck with me since.
I start with ready-made vol-au-vent cases because who has time to roll pastry at Christmas time? I stuff them with a filling inspired by Indian chutneys topped with some stir-fried savoy cabbage and cranberries .
The filling can be prepared ahead of time, just leaving you to assemble them on the day. So there’s no need to panic when the doorbell rings and you realise your guests have turned up early. In fact, latecomers may be out of luck because I find that one minute there’s a plate full of vol-au-vents ready to scoff, the next minute they’re all gone.
I’ve just pushed the recipe on my blog:
https://zanzaneetkitchen.com/coconut-and-savoy-cabbage-vol-au-vents/
#volauvent #vegetariansnacks #fusionfood #frenchinspired #xmasparty #partyfood #christmasfood #itsbeginingtolookalotlikechristmas #britainsbesthomecooks_ #christmas2023 #vegetarianrecipes #ukfoodblogger #britishindian #ukfoodie #ontheblogtoday #volauventfillings #seasonalsaturdays #coconutchutney #savoycabbage #indofrench #zanzaneetkitchen #partyinspiration #christmaspartyideas
3 days ago
The nip in the air on this chilly November morning makes me crave something wholesome, warm and comforting. On a frosty day like today khichdi comes to the rescue but being a millet lover, it has to be this ‘bajrichi khichdi’ बाजरीची खिचडी made using whole pearl millet. It is wholesome, nutritious and rich in protein and calcium. I love to include lentils and veggies in my khichdi and definitely prefer it runny!
Here’s the recipe
1 tbsp ghee
2 tbsp rapeseed oil (locally grown preferably)
1 tsp asafoetida
1 tsp mustard seeds
1 tsp cumin seeds
6-7 curry leaves
3 green chillies, slit lengthways
1 large onion, finely chopped
½ inch ginger, crushed to a paste
6 cloves of garlic, crushed to a paste
½ tsp turmeric powder
2 tbsp Kashmiri red chilli powder
3 tomatoes, chopped
300g pearl millet, washed and soaked)
200g split mung dal, soaked
1¼ tsp garam masala
1 tbsp pav bhaji masala
2 small potatoes, diced
2 large carrots, washed and chopped into batons
150g frozen peas
60g whole peanuts
1.5 to 2 litre water
25g chopped coriander
Salt to taste
Method:
1. Heat the oil and ghee together in a pressure cooker and make a ‘tadka’ of the mustard, cumin, asafoetida and curry leaves.
2. Fry the onion along with the crushed ginger garlic until golden brown.
3. Add the turmeric, chilli powder, pav bhaji masala. Tip in the chopped tomatoes, peanuts and the veggies - potatoes and carrot and stir for a minute.
4. Stir in the soaked pearl millet along with the split mung lentil for a minute. Add the garam masala.
5. Add the water followed by the frozen peas and salt.
6. Pressure cook for 4-5 whistles over a medium flame.
7. (Optional). Make a final tadka of ghee, split garlic and red chilli powder and pour over the khichdi before serving. Garnish with chopped coriander.
#pearlmillet #khichdi #ukmaharashtrians #britainsbesthomecooks_ #britishindian #zanzaneetkitchen #bajrichikhichdi #bajri #milletrecipes #khichdilover #milletsecond #ukfoodblogger #marathirecipe #maharashtrafood #indiansinuk #britishindianblogger #winterstaple #millets #khichri #beingmarathi #winterwarmers #foodieuk
3 weeks ago
These are some of the highlights of my Diwali. With every passing year Aarya gets more and more hands-on with the celebrations and increasingly excited during the lead up. Here we are preparing a little decoration to adorn our table using the very last of this year’s marigolds, rose petals and dahlias from our garden. Such a simple idea and yet so much fun! As the garden flowers wilt it’s heart-warming to see them go out in a blaze of glory and lend some summer colour to the Diwali decor.
Another new development in this her 8th Diwali (no, she’s not 8 yet) is that she has developed a taste for some of my spicier seasonal snacks. I am so proud that she finally gets to crunch one of my chaklis. After all that hard work decorating the house it’s the least we both deserve!
Every Diwali unfolds its own treasured memories and I cherish the art of capturing these moments. I believe that revisiting these snapshots will continue to bring a smile to my face in years to come. With Aarya by my side, I make each second count, making every Diwali a chapter of joyful reminiscences.
Happy diwali everyone✨🪔✨🪔✨🪔✨🪔
#diwali2023 #happydiwali #diwalifaral #makingmemoriestogether #makingitcount #mydaughterismyworld #maharashtrianfood #diwalivibes✨ #diwalisnacks #memarathi #maharashtra_ig #maharashtra_igers #marathimulgi #ukfoodblogger #ukindians #ukmaharashtrians #britainsbesthomecooks_ #britishindian #diwalicelebrations💥 #sparklingdiwali #beingmarathi #zanzaneetkitchen #maratha #diwalidecoration #culturaleducation #indianfestivewear #ukkids #dressingup #maharashtrianoutfit #traditionalindianwear
@maharashtratourismofficial @marathiduniyaa @being_marathi_official @maharashtra_foods_sanskruti @ndtv_food @punetimesonline @timesofindia
@maharashtra_ig @maharashtra_desha @incredible_maharashtrian @sakaltimes @exploringthemaharashtra
3 weeks ago
Featuring the Diwali ‘faral’ aka a Maharashtrian festive snack selection, I prepared this year for my family. Pudinyacha chivda पुदिन्याचा चिवडा, Chakli चकली, pudachi karanji पुडाची करंजी, damtyache ladu दामट्याचे लाडू ani lasanachi shev कुरकुरीत लसूण शेव are all stocked up for when the munchies strike. Recipes for all of these are on my blog except the karanji which I am planning to share really soon.
Now that the preparations are done and Diwali is finally here, it’s time to take a breath, spend quality time with family and friends and enjoy the fruits of my labour. The snacks I have prepared are finally ready to be put to good use. And those sneaky fingers nibbling away at my stash over the past week don’t have to hold back any longer. Everyone has their favourite, sweet or savoury, there’s something for everyone.
The days are getting shorter where I live and daylight is now at a premium, so we are looking forward to illuminating our home and lighting some fireworks tonight. We all need a bit of sparkle at this time of year. I hope that Diwali brings light to your life too.
All the recipes are on my blog, accessed by tapping the link in my bio:
https://zanzaneetkitchen.com/
Happy diwali everyone✨🪔✨🪔✨🪔✨🪔
#diwali2023 #happydiwali #diwalifaral #maharashtrianfood #diwalivibes✨ #diwalisnacks #veganrecipeshare #vegetarianrecipes #veganfriendly #chivda #damtyacheladu #chakli #karanji #shev #sev #faral #memarathi #maharashtra_ig #maharashtra_igers #marathimulgi #ukfoodblogger #ukindians #ukmaharashtrians #britainsbesthomecooks_ #britishindian #diwalicelebrations💥 #sparklingdiwali #beingmarathi #pohyanchachivda #zanzaneetkitchen
@maharashtratourismofficial @marathiduniyaa @being_marathi_official @maharashtra_foods_sanskruti @ndtv_food @punetimesonline @timesofindia
@maharashtra_ig @maharashtra_desha @incredible_maharashtrian @sakaltimes @exploringthemaharashtra
3 weeks ago
Of all the festive favourites I roll out at Diwali time spiral shaped chakli is the most impressive looking. If the humble chakli happened to be a sweet rather than savoury pastry I don’t think it would look out of place in a smart French patisserie alongside the madeleines and macarons.
But there’s a science behind the appearance - its rough texture exposes the maximum surface area to the hot oil when you fry it and that’s what makes it so insanely crunchy. That and the perfectly spiced roasted chana dal dough make the chakli the most moreish of snacks in my seasonal stash. There won’t be any left for Christmas that’s for sure.
If you want to have a go at making instant chakli yourselves I’d highly recommend it, even if it’s just an annual ritual. You’ll need a chakli maker to extrude the textured strands of dough. But with one in hand and a modicum of practice you’ll soon be winding out perfect chaklis that will wow your Diwali party guests. Just don’t serve them all at once!
My foolproof recipe for instant chakli with tips and tricks is on the blog:
https://zanzaneetkitchen.com/instant-chakli-recipe/
#zanzaneet #chakli #vegansnacks #veganuk #maharashtrian #veganofig #ukindians #ontheblog #ukfoodblogger #veganrecipes #faral #diwalispecial #veganrecipeshare #ontheblog #britainsbesthomecooks_ #diwalifaral #chakri #diwalisnacks #diwalispecial #britishindian #ukfoodies #glutenfreesnacks #maharashtrianfood #diwali2023 #glutenfreerecipes #ukmaharashtrians #indiandiaspora #maharashtra_igers #beingmarathi #marathisanskruti
@maharashtratourismofficial @marathiduniyaa @being_marathi_official @maharashtra_foods_sanskruti @ndtv_food @punetimesonline
@maharashtra_ig @maharashtra_desha @exploringthemaharashtra
4 weeks ago
25 cloves of garlic? Really? Yes that’s what it takes to make a batch of lehsuni sev, an essential Diwali treat and if you like a punch of garlic in your snacks like I do, then there’s nothing more garlicky than this ‘lehsuni sev’. It’s dead easy to make lehsuni sev at home, but you do need a sev maker to extrude the fine strands of batter into the hot oil. After a few seconds in the fryer the runny batter solidifies into a tangle of crunchy noodles. Drain, cool, crush and store in a airtight jar for a month’s supply for Diwali.
Full recipe is on my blog and clickable link in my bio:
https://zanzaneetkitchen.com/lehsuni-sev-garlic-sev/
#sev #lehsunisev #lasoonisev #garlicky #friednoodles #deepfriednoodles #garlickyvermicelli #tikhatshev #diwalifaral #faral #happydiwali🎉 #diwali2023 #britishindiandiwali #britishindian #diwalisnacks #ukfoodblogger #foodbloggeruk #indianfoodblogger #memarathi #marathiinspiration #marathiinuk #ukmaharashtrians #vegansnack #glutenfreesnacks #britainsbesthomecooks_ #veganrecipeshare #britishfoodblogger #marathiinspiration #memarathi #zanzaneet @maharashtratourismofficial @maharashtra_foods_sanskruti @maharashtra_ig @marathiduniyaa @punetimes
4 weeks ago
Lehsuni sev is a must for my Diwali celebrations so it’s about this time I dust off my sev maker and start getting the ingredients together. The most notable of those ingredients is an obscene amount of garlic. Come to think of it, this recipe would have come in handy last week for Halloween to ward off any blood thirsty vampires.
If you’re not a vampire though you are in for a treat should you choose to try this recipe. This may just be the most lip smackingly savoury snack in my repertoire. Please don’t be put off by the garlic levels, as its pungency is tempered by the frying process and spice blend. Just give it a try, it’ll be love at first crunch.
Of course you can buy mass produced sev but it’s really not so hard to make your own and it’s so much better. I don’t make it every week but for a special occasion I cannot resist. I’ll post a recipe here soon. In the meantime you can find it on my blog. Just don’t make them too early, otherwise there’ll be none left for Diwali!
https://zanzaneetkitchen.com/lehsuni-sev-garlic-sev/
#zanzaneet #sev #lasunisev #garlicky #vegansnacks #recipeshare #faral #diwali2023 #veganuk #veganrecipes #veganofig #glutenfreefood #glutenfreerecipes #glutenfreeveganfood #vegano #recipecreator #veganonabudget #britainsbesthomecooks_ #diwalisnacks #diwalispecial #recipeblog #ukfoodies #glutenfreesnacks #ontheblog #foodhumor #foodbloggeruk #diwalipreparations #vermicelli #festivalsofindia #festiveseason
@maharashtratourismofficial @marathiduniyaa @being_marathi_official @maharashtra_foods_sanskruti @ndtv_food @punetimesonline @timesofindia
@maharashtra_ig @maharashtra_desha @incredible_maharashtrian @sakaltimes @exploringthemaharashtra
1 month ago
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