Thursday, December 22, 2011

Whole wheat oats spinach bread

Baking this bread is just one of my endeavors to bake a healthy loaf with less sugar & more healthy ingredients . I am just trying to eliminate any refined flours from my bakes. Since this was my first attempt I tried mixing wheat flour with all purpose flour  & adding the Spinach & cumin really gives it an Indian flavor.......though the spinach just seems to have vanished / which probably means that we could add a lot more of it. Soooo until next time let's relish what we have here.


Ingredients:
2 1/4th tsp active dry yeast
1 tablespoon sugar ( I used agave)
1 cup water
2 cups whole wheat flour ( Atta)
1 cup all purpose flour ( Maida)
1 cup oats ( I used Quaker old fashioned)
1 tsp salt
1/2 tsp cumin seeds
3 tablespoons extra virgin olive oil
1 cup packed chopped spinach
2 tablespoons Flax meal( ground flax seeds) . As per the info on the Flax meal box 1 Tablespoon of Flax meal mixed with 3 tablespoons of water =1 egg
1 tablespoon milk ( for brushing the top of the bread loaf)

Preparation:

Activate the yeast by mixing with 1/2 cup lukewarm water & sugar. Let it sit for about 10 minutes till the yeast froths up.
MIx the ground Flax seed with 6 tablespoons of water & let it sit for 10 minutes as well.
Meanwhile mix the flour, oats , salt & cumin seeds together .
 Once the yeast mixture is ready add the oil, flax meal mix , chopped spinach &  start adding the flour & mix well. ( I used the stand mixer).
 Incorporate all of the flour, oil & spinach & knead  it into a soft dough using water as required.
If using the stand mixer let the dough knead well for about 8-10 minutes , if doing by hand then transfer the dough to a work surface, sprinkle flour  & knead for about 10 minutes. The dough should be soft but manageable.
Grease a big bowl with oil & as the dough is ready transfer to the oiled bowl & cover with clean kitchen towel. Let the dough sit for about 1 to 1.5 hours or until it has doubled in size.
Once the dough has doubled , punch it down & knead for another 2-3 minutes. I generally oil my hands to avoid the dough sticking to my hands.
Roll out the dough into a thick rectangular sheet about 8 inches by  10-12 inches long ( with your hands or by using a rolling pin) Now roll the dough into a cylinder & pinch the edges to seal it tightly. Transfer the dough to a 9/ 5 inch loaf pan, brush the top of the loaf with some milk & sprinkle with some oats or any seeds of your choice. Let the dough rest for another 1/2 hour for the second rise.
Bake  in a 350 F  preheated oven for about 1 hour. The bottom of the loaf  pan should sound hollow when you tap it . Let the bread cool in the pan for about 1/2 an hour , now transfer to a cooling rack & let it cool completely for 2-3 hours. Enjoy the delicious bread  with condiments of your choice.


Enjoy...................

Tuesday, December 6, 2011

Pickled Pearl Onions

Pickling food in vinegar is a great way to  make sure there is  a little something  that can add a strong & divine flavor to everyday simple meals. Good pickled onions are crispy, crunchy & full of flavor & make for an ideal accompaniment with any kind of Indian meal or sandwiches. A breeze to make, they can last for a long time in the refrigerator & are a personal favorite.
You will need:
Pearl Onions : 250 grams or 1 bag
White vinegar: 1 cup
Salt: 1 tsp
Coriander seeds: A pinch
1-2  whole red chilli


Preparation:
Peel the onions & wipe them clean with a clean & dry kitchen towel.
Transfer to a clean sterilized bottle & add vinegar, salt , coriander seeds & red Chili. Shake well & let the bottle sit on the counter for 1-2 days. Shake the bottle once or twice a day so the onions absorb all the flavors. 2 Days later the onions are ready to eat. Refrigerate  the pickle once it's ready & it will stay good for 3-4 weeks.
If you like them sweet you can add 1-2 tsp of sugar to this pickle. I did not as I like it hot & tangy.



Note:

I had peeled each onion &  did not rinse them in water as I did not want  any water to seep into the onions. Dry onions soaked in vinegar only- last a longer time ( personal opinion)

If you are using the onions for any other purpose there are some simple & easier ways to peel these onions:
1. Throw the onions in a pot of boiling water, switch off the heat, cover the pot with a lid & let the onions sit in the boiled water for 1-2 minutes. Now rinse the onions out of the hot water & immediately transfer them to a bowl of ice cold water to stop the onions from cooking. Rinse out of cold water, cut each onion head ( the root end)  & pinch the peel off  between your fingers from the other end.
2. If you are not in a rush to use the onions , soak them in water with some salt for 5-6 hours. Now cut the heads off & pinch  the peel off the other side.



Enjoy..............

Thursday, December 1, 2011

Fruit & Nut Cake -Eggless ( Inspired by Fall Colours & a Trip to Central Park , NY)


Hi Friends, Hope you all had a Happy Thanksgiving . I know I sound crazy when I ask you this almost a week late but it was just a very busy & fun filled Thanksgiving for me with almost 4 days of get-togethers. Belated but  I would really really like to thank you all today for being with me & supporting me the last 5 months ( That's when i started blogging) . Blogosphere has been one of the most beautiful experiences of my life & let me thank you all by taking you on a virtual trip to Central Park, NY & on the way I have a Thanksgiving treat  for you that I  hope you all will  enjoy.

I have been living in NJ for the last 8 years & NY city which  is not too far is said to be one of the most happening cities in the world. But it just so happened that "G" & myself both worked in the city for a long time & commuting to & fro 1.5 hrs each way was enough to wear us out by the weekend & there was no way we would go back during the weekends to explore the city. The only excursion  trips we made to the city was with guests & what an irony- we never visited the Central Park which is said to be the most beautiful place during Fall & visitors from far & wide visit NY during this time to enjoy  the fall colours. So this year the Veteran's Day long weekend ( 11the Nov) provided us with the perfect opportunity to visit & capture some of the most beautiful fall colours . 

Central Park, NY  is spread in 843 acres & features 3 lakes . Here is one capture of the lake with a duck in it. 



This fruit & nut cake was inspired by the picture above but  let's get to the Ingredients: 

Ingredients:

2 cups all purpose flour( maida)
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon powder
1 tsp nutmeg powder
1/4 tsp cloves powder
1 stick butter ( 112 grams)
3/4 cup brown sugar
1 tsp vanilla extract
1 tablespoon orange zest
3/4 cup orange juice 
3/4 cup buttermilk ( I made buttermilk by adding 1 tablespoon of white vinegar to 3/4 cup of milk -let it sit for 5 minutes till the milk curdles) Can be substituted with 2 eggs 
3 cups of chopped mixed nuts & dried fruit ( I used dates, dry cranberries, raisins, apricots, figs, pistachios & walnuts)




Preparation:

1. Pre-heat the oven to 350 degree F , line a 9x5 " inch baking pan with parchment paper. 
2.  Sift together 1st 7 ingredients ( flour, baking powder, soda, salt, cinnamon, nutmeg , cloves)  Keep aside
3. Soak the dates in a cup of lukewarm water so they become a little soft, chop all the dry fruit & nuts & sprinkle around a tablespoon of all purpose flour over the nuts to lightly coat them. This helps in the nuts & fruit to mix well  in the batter & not settle to the bottom. 
4.  In The bowl of an electric mixer , beat the butter & brown sugar until it becomes light & fluffy ( approx: 2 mins) scrape down the bowl, add the buttermilk, vanilla & orange zest & beat again until well combined
5. With the mixer on low add the flour & the orange juice alternately to the creamed  mixture & beat only until well combined .  By hand, fold in the dates( strain out the dates from the water before folding them into the mix) & all of the nuts & dry fruits. 
6. Transfer into the greased loaf pan & bake for approx: 50-60 mins or  until a toothpick inserted comes out clean. Let the cake cool in the pan for 20-30 mins , then turn it out on a wire rack & let it cool completely.
Note: To make the orange zest grate just the yellow part of the  peel of a whole orange & the rest of the orange can be used for the juice , so one big orange is enough for this recipe.



The lake with the most beautiful colours.




Just look at the colours. 


How can our trip be complete without a walk in the city/ the most hip & happening Times Square.


Holland Tunnel- on our way back home.


Hope you enjoyed this trip with me .......Belated Thankgiving wishes to each one of my wonderful  friends. 

Monday, November 21, 2011

Raj Kachori/ Puffed Fried Indian Flat bread filled with Spicy & Tangy Condiments



Raj Kachori is a very very popular street food in India  A spicy chaat bowl full of delicious condiments has very refreshing & satisfying flavors. I feel Raj Kachori does not need much of an introduction so I will just cut it short. In the beginning it might seem a little intimidating to make them but it's not all that difficult. I had made these for Diwali & the guests really had a great time filling them with condiments according to their taste palettes. Can be served as a snack or an appetizer , makes for an awesome presentation & is thoroughly enjoyed by everyone. As for me I can have it as a complete meal anytime for lunch or dinner. 




Ingredients:  ( will make about 20 kachoris)
For the Kachori Dough:
I cup all purpose flour / maida
1 cup semolina/ sooji
2 tablespoon gram flour/ besan
1 tablespoon oil
1/4 tsp salt
1/4 tsp red chili powder
Oil for frying the kachori

Condiments: ( amount depends on the no. of kachori's you make)
Boiled & dices potatoes
Moong sprouts ( boiled)
Fine Sev
Yogurt
Tamarind chutney
Mint chutney
chopped cilantro for garnish
salt , red chilli powder & roasted cumin powder for garnish



To make the Kachori's :
Mix together all purpose flour, sooji , besan , oil,  salt & pepper & knead into a  firm dough . The dough should be firmer than the roti dough . Keep aside for 15-20 minutes. Knead the dough again & now it is ready to be rolled . Pinch the dough into plum size balls & roll each into a flat round circle 2-3 " in diametre.  Now comes the tricky part. Heat oil in a pan or wok & the oil should be really hot so the puris can puff up immediately. Start frying the pooris one by one, ( I did in batches of 3) as  soon as the poori puffs up , lower the heat to minimum & fry pooris on both sides until they turn golden in colour. Frying on low heat will take some time but the pooris will come out perfectly crispy.  Take out & place on kitchen paper to drain excess oil if any. The pooris are ready . 





Make a hole in the centre of each poori & fill with all the condiments , add lots of yogurt & chutney as everything needs to be oozing out of the kachori. Sprinkle with salt , pepper & cumin powder. Garnish with cilantro & fresh  pomegranate seeds or as desired.  

These Raj kachori's can be prepared 2 weeks in advance & stored in an air-tight container . 
Enjoy............................

Tuesday, November 15, 2011

Orange Cardamom Mini Bundt Cake ( Eggless)


"52 Muffins" As I walked down the isle at the store shopping for some props , crockery & cutlery for my pictures I saw this recipe book lying there with a very interesting title, intrigued as to what it had to offer since the title seemed very odd ( although it was an even number)  I picked it up with the intention of browsing through it & probably buying it as it was marked only $ 5. Flipping through the pages & the pictures & recipes I was pretty disappointed as the book had just some very basic muffin recipes , but  then there was this  one recipe  that seemed interesting : an orange cardamom muffin. I just took a quick glance at the recipe & keeping the book back walked hurriedly towards Hubby dear ( who was way ahead of me) before we loose track of each other in the store & then end up spending most of our time looking for each other as I often forget to carry my cell phone   & as you all know , the rest is History: lol




 It's already been a couple of months now & I had barely looked at the recipe  so I don't even remember the ingredients  but the "orange cardamom , orange cardamom" kept on rhyming  in my mind & I think I'm really at peace now after having tried my own version of an orange cardamom cake . So here goes  my recipe for all my wonderful friends & the cake tastes awesome as well.


Ingredients: ( will make 6 mini bundt cakes)


2 cups all purpose flour( Maida)
1/4 tsp salt
1 tsp baking powder
1 tsp baking soda
1/2 tsp cardamom powder
1 stick of unsalted butter ( 112 grams)
3/4 cup powdered  brown sugar
3/4 cup buttermilk ( I made my own buttermilk by adding 1 tablespoon of vinegar to 3/4th cup of milk / let it sit for 5 minutes & the milk will curdle)
3/4 cup fresh  orange juice
1  tablespoon orange zest
1/4 tsp pure  orange extract

Preparation :

Start by sifting together all the dry ingredients , all purpose flour, salt, baking powder, soda &cardamom powder. Keep aside
Whisk the butter & sugar together until light & fluffy , start adding the dry ingredients to the butter sugar mixture alternately with the buttermilk & orange juice till all the dry & wet ingredients are incorporated. Add the orange zest & orange extract & mix well. Transfer the dough to a well greased mini  bundt pan & bake at 325 degree  F  preheated oven for about 35-40 minutes or until a stick inserted in the centre of the cake comes out clean. Let cool in the pan for about 10 minutes . Take them out & let cool completely. Decorate with a topping of your choice.



I topped them with some chocolate ganache & crushed butterfinger .

Enjoy....................





    4 Of my Blogger friends have shared the" Leibester award"  with me. Thanks you so much  to all my dear friends for honouring me with this wonderful award.


    Thanks To:
    Kimberly ( Badger Girl Learns to Cook)
    Ambreen ( Simply Sweet 'n Savory)
    Sobha ( Good Food)
    Nalini ( Nalini's Kitchen)

    The word 'Liebster' is a German word that essentially means 'dear' and is derived from the verb 'lieber' which means 'to love'. 

    Here are the rules for this award:

    1. Thank the giver who gave the award and link back to his / her blog.
    2. Choose 5 blogs whom you would like to give this award and let them know by leaving a comment on their blog.
    3. Copy and paste the award on your blog.
    4. Hope that your followers will spread the love to other bloggers as well.
    5. Thank all who read your blog and wish to follow you and of course - have fun!


      I would really like to share this award with all my fellow bloggers who have been encouraging me all the time by their comments & compliments but since I have to choose just 5 I would like to share it with :

      Sangee Vijay Of Spicy Treats
      Uma  Of My KItchen Experiments
      Aarthi of Yummy Tummy
       Sensible Vegetarian
      Priya Of Mharo Rajasthan

      Enjoy your award ....................

      Tuesday, November 8, 2011

      Home Style Moong Dal/ Split Green Gram / Celebrating An Award


      Yes Guys it is celebration time at Smart -Snacks. I really feel honored & on top of the world to have received an  award for my participation in Smitha"s ( Smitha's Spicy Flavours)  & Siri 's ( Cooking with Siri) " Berries " event .  Thanku so much Smitha & Siri for hosting this event & for all your time & effort that goes into bringing these events to us. Last week I received my award in the form of this most beautiful book  ever " Sukham Ayu " which has some awesome  & simple but Ayurvedic recipes. To my surprise most of the meals that I cook everyday are similar to the recipes in the book except that I do not use mustard seeds or curry leaves as tempering too often coz these are not a vital part of North Indian cuisine.
      Initially I had started this blog to document some of my cooking  & baking recipes  for myself so no matter where I was I could always go back & see as to what I baked & if it really worked. Gradually as I moved forward it dawned on me that Blogosphere  has evolved into a beautiful  community & I have come across some amazing & super talented people who always have nice & encouraging words for fellow bloggers . So now I document much for those beautiful friends( & Yes I have more than a 100 friends now) as much as for myself.



      Celebrating the award & a 101 friends I bring to you a very simple Moong dal recipe from the book which is exactly what I cook almost twice a week, along with a side veggie & fresh roti & it is just 100% pure happiness on the plate. I never really thought of documenting these simple everyday recipes but after going through this " Award Winning book"  I would really like to introduce all my friends  to  some simple everyday North Indian meals that are so comforting & satisfying & entirely different from the creamy & pasty -orange colored curries that we find at every North Indian Restaurant.I have no idea where from the restaurants evolved that kind of a cuisine as it  is far from authentic  & for the same reason I have not been to any North Indian restaurant here in the US for the last 4-5 years.


      Ingredients:

      1/2 cup Moong Dal
      1& 1/2 cups of water
      1/4 th tsp turmeric powder
      salt to taste

      For tempering the dal:

      1 tsp cumin seeds
      1/4 tsp  asafoetida powder
      3-4 chopped green chillies
      1 & 1/2 tsp Desi ghee / clarified butter
      1-2 red Chillies
      pinch of red chili powder

      Method:

      Wash Dal thoroughly & pressure cook in 1 & 1/2 cups of water to 1 pressure , also add turmeric powder & salt . Let it sit for 5 minutes & then release the steam & open the pressure cooker as we do not want the dal to become mushy ( I generally put the pressure cooker under running water to release the steam )
      Heat 1 tsp of Ghee in a pan, add cumin seeds & let them splutter , now add asafetida & green chillies . Add it to the boiled dal & mix well. Now heat the remaining 1/2 tsp ghee & add a pinch of red chili powder & the whole chillies . Top  dal with this chili ghee. Enjoy with a side of veggie , raita & fresh roti/ Indian flatbread. I have aloo gobhi / Cauliflower & potatoes , Boondi raita / yoghurt and sprout salad as an accompaniment.




      Enjoy.............


      This post has been linked to Kavi's Edible Entertainment  "Healthy Cooking Challenge 

      Friday, November 4, 2011

      Besan Cookies / Nankhatai/ Gram Flour Cookies



      Hi Friends,

      Hope you all had a very very nice Diwali & a Happy Halloween. Sorry for asking this late but it was really a busy & fun filled festival season -so much so that I wasn't even able to take pictures for all that I cooked for Diwali. Hopefully I will remake all that I did & post the recipes one by one. For now I have these delicious  Besan Cookies ( Gram flour cookies ) that I baked as soon as the festivities were over coz I was really missing the baking. I have tried baking Besan Cookies or Nan Khatai ever since I came to the US, tried several variations but I think I have almost perfected it now with the recipe that follows.



      Ingredients: 

      1/2 cup Gram Flour / Besan
      1/3 rd cup All purpose flour/ Maida
      1/3 rd cup Semolina /Sooji
      1/4 tsp baking soda
      1/2 tsp cardamom powder
      pinch of salt
      1 stick unsalted butter/ 113 grams ( at room temp)
      1/2 cup  powdered sugar
       1 tablespoon chopped almonds for garnish




      Preparation:

      Start by mixing all the dry ingredients together , gram flour, all purpose flour , semolina, baking soda, salt & cardamom powder. Sift together a couple of times to make sure everything is mixed well & there are no lumps. Keep aside.
      Whip butter & sugar together i a stand mixer or using a hand mixer until it is very light & fluffy. Now add the dry mix 2 tablespoons at a time & mix just enough to make a soft dough till all the dry ingredients are incorporated in the butter sugar mix. Roll it into a ball , it will be just like a soft dough.
      Divide the dough into 25 equal parts,  roll into small balls & press them into the palms of your hands  very gently  just to flatten them very little. Now make a tic tac toe or a cross on each ball of dough with a knife & press a pinch of the chopped almonds in the centre of each ball. Place on greased baking tray & bake at 375 degree F ( pre-heated oven )  for 10-12 minutes. Keep checking to see when the cookies look perfectly golden as they can burn very fast.




      Enjoy...................

      Friday, October 21, 2011

      Cheese Stuffed Moong Daal Chilla / Yellow lentil Pancakes


      Yes it is the Festival season  & we have been having & making loads of sweets but having a savory accompaniment  along with the sweets is also a must . I like sweets but then a hot & spicy snack has always been my personal favourite. Moong dal chilla are very easy to make , healthy & light on the stomach.  The filling makes them even more delicious & also make them look very festive. Also one of my Mom's favourite , these chillas can be had as a snack or breakfast or - or whenever. Looks like I am at a loss for words so let's do the recipe:

      Ingredients:

      1 cup Moong daal ( Split yellow Moong Daal)
      Pinch of Asafoetida
      salt to taste

      For the Filling:
      1 cup of cheese ( I made fresh cheese)
      1 small onion chopped
      2-3 green chilli finely chopped
      1/4th cup peas ( I used frozen)
      1/4 tsp cumin seeds
      pinch of turmeric powder
      salt  & red chilli powder to taste
      oil for frying.

      Preparation:

      Soak Moong daal overnight or for atleast 4 hours .
      Drain all the water & grind daal with asafoetida to a fine paste with just enough water to make a batter just like Dosa batter . Add the salt.  Keep aside.

      For the filling:

      Heat 1 tsp oil in a skillet & add cumin seeds. Let them splutter & add onions & green chillies. Stir till the onions turn pink. Now add the cheese , salt , turmeric powder,  red chilli powder & peas & stir well for 2-3 minutes. The Filling is now ready.



      Heat a flat skillet or a non stick pan to make the chillas - grease it with very little oil,  spread 1 tablespoon of batter & spread it in a round just like we would for Dosa. I tablespoon of batter makes small snack size chillas . Once done from one side, turn it upside down & let it fry . Now turn again & place about a tablespoon of cheese filling in the centre & fold from both sides. The chilla is ready to be served.


      I like the chillas with a very Hot green chutney made with lots of green chillies , cilantro & lemon juice.
      They are sure to be a hit with your guests so have fun during the festival season & hope you Enjoy...........

      Monday, October 17, 2011

      Makkhan Vada For Karwa Chauth / Balushahi/ Badushaa/ Sugar Dipped Sweet Pastries




      Karva Chauth is a centuries old tradition observed annually in North India  with great pomp & fervor where all married women dress up & observe  a fast for the day , for the health , wealth,  prosperity & longevity  of their husband's &  seek the blessings of Godess Gauri for a blissful marital life. This festival comes 9 days before Diwali on Kartik Ki Chauth i.e on the fourth day of the new moon. The term" Chauth "means the fourth day &" Karwa" is an earthen pot with a spout - a symbol of peace & prosperity which is necessary for the pooja hence the name Karwa Chauth.

      The fast begins at daybreak around 4 am  when women get up &  feast on Sargi ( sweets & fruits , sweets mainly consisting of pheniyan, ghevar & many other sweets) In the earlier times the married girls would visit their parents for the festival season beginning as of Teej & Raksha Bandhan & their stay  at the parents house would end at the auspicious Karva Chauth when the Husband would arrive to spend the day with his wife & bring along with him ( Sargi) sweets & fruits , new clothes mainly consisting of a saree & also jewellery  sent by the girl's inlaws & the girl would begin her fast by having this Sargi at daybreak. Although it is a tough fast as it begins before daybreak & ends only after moonrise when women offer prayers & water to the moon , it is still a much awaited event for northern Indian women.



       I always remember my Mom waking us up early morning to have Sargi with her & we would all enjoy the sweets & savouries with her. And the day would be longer for  us than for her coz we would wait for the time when we would get to eat all that she made during the day. It was really amazing to see her dish out awesome sweets & savouries all day long without even drooling at them even though she had not had anything to eat all day. I think we have really run out of the energy & gusto that she had & the love & patience she prepared the dishes with. So whatever little I could manage is here in this recipe.

      Ingredients: 


      1 & 1/2 cup all purpose flour ( 150 Grams)
      1/4 cup Desi Ghee / Clarified Butter ( 50 Grams)
      2 tablespoons Yogurt ( 25 Grams)
      1/8th tsp baking soda
      1/4 tsp Cardamom powder
      water for kneading the dough
      Oil for frying the Vadas

      For the Sugar Syrup:

      1 cup Sugar ( I used Brown sugar)
      1/2 cup water
      3-4 pods Cardamom
      1/2 tsp lemon juice




      Method:

      For the dough:

      Start with sifting the flour, soda & cardamom powder together a couple of times ( This helps in equal distribution of soda in the flour & the vadas will be more flaky)

      Now add the Ghee &  Yogurt & start kneading . The flour will be crumbly but will start getting together . When the ghee & yogurt is well combined in the flour, sprinkle some water & try to bring the dough together( i used only 1/8 cup of water)  The dough should be soft but not smooth. We do not have to knead the dough for a long time to make it smooth. All we need to do is bring the dough together in a lump that will take only 1-2 minutes. You will see a lot of crackles in the dough. when the dough is done , cover & keep it aside for 20-25 minutes.
      After the waiting time is over knead the dough again for 1 minute light handedly . Divide the dough in 10-12 equal parts & roll them gently into small balls. We do not need to make perfect balls as we need the edges of the dough to be imperfect with a lot of crackes so they cook well in the oil. Once the dough is rolled into a ball make a dent in the centre with your finger .

      For Frying the vadas, heat oil in a wok ( kadhai). Now comes the tricky part, the oil should be medium hot. To test if the oil is  hot enough drop a pinch of dough into the oil , the dough should sizzle but come up very slowly , if the dough comes up immediately means the oil is too hot - in this case switch off the heat for a couple of minutes .
      If the oil is perfect , at first the vadas will just sink into the oil & the oil will sizzle a little, it will take about 2 minutes for the vadas to puff up & start to float on the oil. Do not touch or try to turn the vadas at this time , let them fry on one side for 4-5 minutes & then turn. It will take about 15 minutes for one batch of 6 vadas to fry perfectly pink.
      In the meantime make the sugar syrup on the other stove by adding 1/2 cup of water to 1 cup of sugar . Add the cardamom pods &  lemon juice ,make the sugar syrup to one thread consistency , keep aside.

      Once all the vadas are done frying , put them in sugar syrup & turn them very gently with a spatula so they soak the syrup on al sides. Let the Makkhan vadas sit in the syrup for about an hour. Garnish with Pistachios & saffron strings. The vadas are very very soft & flaky & just melt in the mouth like butter hence the name Makkhan Vada.





      In the evening women adorn new colourful sarees,  new bangles ,jewellery & makeup , henna is applied to the hands the day before , women from all over the neighbourhood gather & narrate mythological stories related to the significance of Karwa Chauth.



      The fast of Karwa Chauth truly sets the merry tone of the fun & frolic , fasting , feasting & festivities that come in good measure during Diwali - The biggest of all Festivals.


      LInking this to Anu's DiwaliDiwali-festival-of-lights-event