The festival of lights Diwali is almost here! This time guess who is all set to celebrate this festival with traditional Indian delicacies? It is none other that small screen’s most lovable couple Ram Kapoor and Sakshi Tanwar. The Bade Achhe Lagte Hain stars have come together for the festive special episode on the show Tyohaar Ki Thaali. Sakshi makes her mom’s super hit Makhane Ki Barfi, Aloo Mutter ki Sabzi and Ajwain Puri. We share with you the recipes of these festive dishes that Sakshi loves to gorge on. Here’s how you too can make Sakshi Tanwar’s favorite dishes on Diwali 2017.
Makhane ki barfi
Makhana 100 grams
Raw peanuts 100 grams
Kishmish 1/3 cup
Sukha naariyal 1 cup
Sugar 1 cup
Water 1 cup
Silver leaf 1
Almonds and pistachios for garnish
To make makhane ki barfi, first dry roast the makhana keep it aside to cool. Then dry roast peanuts and then keep it aside.
Also, cool the peanuts and then remove the husk. Once both the ingredients come to room temperature, toss them into mixer and coarsely grind it.
Then take a pan and make some sugar syrup; a little bit more than 1 thread consistency. Meanwhile make elaichi powder in mortar pestle.
In another kadahi add the ground makhana, peanut powder, kishmish, sukha naariyal, elaichi powder and dry roast on slow flame. After cooking it for a while add the the sugar syrup and give it a good mix.
Take a plate, grease it with ghee and place the makhana barfi mix into it and spread it while it’s still warm. Cool it, garnish with silver leaf and slivered almonds and pistachios.
Ajwain Ki Puri
1 teaspoon Carom seeds (Ajwain)
Salt to taste
Making ajwain puri is simple. All you have to do is mixing all the ingredients; wheat flour, ajwain and salt with enough water in a bowl.
After adding sufficient water, knead well in order to get a consistency of a stiff dough .At the end add 2 tablespoons of oil to bind. Make equal small balls and roll them on to a board using a rolling pin .The thickness of the dough must not be too thin.
Heat the cooking oil in a kadhai with enough oil to fry the puris. After 5 to 10 minutes gently and carefully slide the puris into the oil. Once it comes on top, with your ladle press the puri down so that it helps in puffing up. Cook on both the side till you get a golden brown colour.
Aloo matar ki sabzi
Potatoes boiled and cut into medium blocks
1 cup peas or matar – fresh or frozen
Water as required
½ teaspoon cumin seeds (jeera)
hing 1 teaspoon
¼ teaspoon turmeric powder (haldi)
¼ to ½ teaspoon red chili powder (lal mirch powder)
2 to 2 1/2 tablespoosn oil or ghee
A few coriander leaves for garnishing
Salt as required
3 medium sized ripe red tomatoes
1 medium to large onion
1 to 2 green chilies
½ inch ginger
2 to 3 garlic
10 to 12 whole cashews
The first step to make aloo matar ki sabzi is to prepare the masala paste . To make the paste, in a grinder or blender add chopped onions, chopped tomatoes,ginger, garlic, green chilies and chopped cashews. Grind all the ingredients to make a smooth paste. Keep the ground paste aside.
Then boil some water in the pan and add the matar. Cook it till it softens slightly and drain and keep it in a bowl. Then take another pan and heat oil or ghee. To this add 1/2 teaspoon of cumin seeds and saute the cumin till they splutter, add hing followed by the ground masala paste. Saute for 10-12 minutes or more on a low to medium flame till the oil separates from the paste.
Then add all the dry spice powders – turmeric powder, red chili powder and stir well. Add the matar and potatoes. Add water and salt as required and cook for sometime. Garnish with coriander leaves.