Tuesday, 13 October 2009

Diwali Dhamaka ~ Announcement

After the enthusiastic participation for Janmashtami and Ganesh Chaturthi celebration, Festive Food Event is not satisfied. Its graving to enjoy more and More......Yeh Dil Maange More.....

FF continues to enjoy the festivities, and this time it promises a big Dhamaka and what's the Dhamaka........You guessed it Right its Announcement of celebration of much awaited festival 'Diwali Dhamaka'.

Diwali is the festival of lights, joy, and happiness. It brings in serenity, happiness in one's life. In this 6 days affair, which starts from and continues till Bhai Dhuj and Dev Diwali we come across many goodness of this festival.

Diwali welcomes new things in our life, and we go ahead with last year's sadness and old things in life.

To know in detail Diwali concept, one can have a glance here......
and one can check out last year's series of participations here.....

Guideliness for Diwali Dhamaka

* Diwali is celebrated in different ways, all across India and now even Globally, So prepare any dishes which you revives the essence of Diwali, it can be any savoury snacks, Sweet dish, Sabji's, rice dish or parathas. Diwali is not only restricted to food, one can sent in entries of decorative diyas, colourful Rangoli, Lanterns, any decorative items or fireworks pictures.

* Last Date for sending your entries is 5th November 2009

* Old entries are accepted as long as you didn't sent the same entry last year. In last event we have experienced people not reposting the old post, simply linking it to the event annoucement, but seeing the enthusiasm of participants we had accepted those entries. Its a humble request to repost old post, by linking it to event annoucement.

* Bloggers please add a link back to this event announcement. We would be glad if you can include Diwali colourful Logo. There are no restrictions on the number of entries.

* Send in your entries at Indian.festivefood@gmail.com with below mentioned information with subject
FF: Diwali Dhamaka

* Name:

* Dish Name:

* Blog’s Name:

* Blog URL:

* Post URL:

*Picture: Please attach the picture(s)

* Non Bloggers no need to get upset, email your recipe along with the picture. We will post it on your name and include it in the round up.

So what are you waiting for.....Come join this Dhamaka...........


Friday, 2 October 2009

Janmashtami & Ganesh Chaturthi Round Up

Festive Food announced not only one but two festivals. Festive Food event celebrated Janmashtami & Ganesh Chaturthi Event. together.

First of all my sincere apologises to my fellow blogger friends for delayed round up, my professional commitments were not allowing me to devote necessary time to my passion that's cooking and showcasing the same through blogging. But the long wait is over and here's the much awaited round up for the event. I am sure after seeing the lovely, divine and authentic dishes round up, I will see a mouth wtaering and tongue licking smile on every one's face.

Even this time there was an overwhelming response for the event. I was delighted seeing the lovely decoration and dishes prepared by enthusiatic bloggers. So let's not wait and start the lovely treat for our eyes. Let's first see the lovely decoration and pooja decor done

EC of Simple Indian Food has shared with us the lovely picture of Lord Ganesha which she had captured while she had visited Belur - Halebid, a historical place in Karnataka close to Hassan.

Nithya of Fourth Sense Samayal has showcased her lovely Krishna Janmashtami celebration and Ganesh Chaturthi celebration.

Priya's Feast had presented lovely feast to Lord Krishna Shama celebrated Ganesh Chaturthi with lots of Vigor and Zeal. Here Comes Lata Raja's with Different Flavors and Tastes and her divine Temple.

Priya Raj of Ensamaiyal had welcome Lord Krishna by making Krishna's Feet and had made cute Umbrella to protec Lord Ganesha

Here are glimpses of
Ganesh Celebrations at Gita's Kitchen.
Pavithra's Kitchen showcases lovely decoration during festivities.

Srivalli had made this cute Ganesh Idol.

Anu's Yummy Recipes showcases step by step lesson to make Ganesh Idol.

Priyanka of Asankhana gives lovely glimpses of Krishna Janmashtami

After sthapna of the Lords and pooja, Let's shree Ganesh with Daawat from my kitchen, with the Naivedya's offered to GOD.

Since Bal Gopal loves Milk and Milk products, I always stick with Dairy sweets for Janmashtami, This time I tried pleasing my Nandgopala with rich and creamy Basundi.

For Ganesh Chaturthi, Naivedya was Suji ka Halwa / Rawa Sheera and How can one forget Ganeshji's Ladoos, so I offered Churma Na Ladoo.

Aparna of Aps Kitchen was all geared up, and had prepared yummilicious treat to please the Lord. Her kitchen was filled with lovely prasadam like Kele Phodi, Duddhe Phodi, Daali Toy & Vermicelli Kheer.

Inside Suma's Cuisine
one can find Banana Halwa, Banana Chips, Kheer, Sugar Cashew Nuts, Sweet Maida Puris and Pazham Poris.

Here comes Priya's Easy N Tasty Recipes of Chickpeas Sundal, Wheat Flour Kozhukattai, Coconut N Jaggery Balls, Semolina Oats Kheer, Mixed Beans Sundal & Onion Medhu Vadai, Modak, Boorelu, Panchakhadya & Nugul-Untallu. What a healthy and Nutritrious way to celebrate Festivals

Viki of Viki's Kitchen, eagerly participated in the event with her lovely dish called Aval Vellam. she also came up with healthy looking Sesame Ladoos and Mothagam

Prasu of
Prasu's Kitchen has shared with us lovely recipe of Badusha and Kajukatli for Krishna Jayanti and For Ganesh Chaturthi she comes up with delicious dishes like Chitti Chegodilu, Aloo Bonda, Oats Pohe, Marmara Pakodi, Asparagus,Healthy Cutlet and Raw Banana. Sireesha of Mom's Recipes had prepared Aval Payasam for Shree Krishna Janmashtami.

Vijitha, who's a Foodie, let's see what's cooking in her hat for the festivities........and its Aval Payasam.
Divya's Cook Book, gives us lovely recipe of Modak for Lord Ganesha.

Nithya of Fourth Sense Samayal had prepared delicious Sweet Aval for Bal Gopal and traditional Modak and Kollukattai for Lambodar

Priya's Feast had authentic Kozhukattai for Ganesh Chaturthi.

Oriya Foodie had prepared special Chana dal on Janmashtami
Sowmya continues her Creative Saga, and comes up with her version of Kozhakattai.
My Dear Friend Sukanya of Sukanya's Musing, invites Ekdant, with hot and puffed up Puris.

Shama celebrated Ganesh Chaturthi with lots of Vigor and Zeal, she had pleased the Vighnaharta with lots of Naivedya.

Here Comes Lata Raja's Different Flavors and Tastes, one can see the long spread and tasty Naivedya offered to Lambodar and specially Panchagajaaya
and also Janmaashtami Special Aval Payasam.

Visit Sailaja's Kitchen to grab varieties of Kolukattai, like Uppu Kolukattai, Poornam Kolukattai & Sweet Kolukattai

Priya Raj of Ensamaiyal had prepared scrumpious prasadam for Makhan Chor and Gajanana like Thattai, Seedai, Somaas

Jyoti's Panchpakvan for the Festival was Puran Poli and Modak.

Uma's Essence of Andhra has unique Modak to offer, and its Arati Kudumulu

Sushma Mallya cooks Authentic Food Delights like Modak, Sheera and Madgane( a sweet made with jaggery) for the Festivities.

Sadhana & Muskaan, true to the name of their blog A2Z Vegetarian Cooking offers yummilicious and grand feast to the GOD, which has almost all the dishes from A 2 Z. Be prepared for their extensive list - Urad Gram Filled Rice Dumplings(Ulundu Kozhukkatai), Vegan Cracked Wheat Pudding(Godhumai Pradaman), Sweet Sesame Seed Balls(Ellu Urundai), Sweet Mixed Nut shells, Uppu Seedai(Fried Crispy rice balls), Churma Ladoo, Whole Wheat Sweet Appam, Ulundu Vadai(Urad Dal Vada) and last but not the least Ricotta Cheese Peda

Jyothivalaboju had prepared talikala payasam for Ganesh Chaturthi.
Shobhana's Rasoi also had Ganesha's Favourite Naivedyam.

Priti's mouth watering IndianKhana offers Almond Pistachio Milk and

Shobha of Anubhavati - Taste from My Kitchen had prepared Uppu Kopzhukattai, Vella Kopzhukattai, and Vella Cheedai

If you want Taste of Mysore try Lakshmi's Karida kadubu/Karjikayi

One can find authentic Modak in Parita's World

After waiting Hour long moments, we have Sonia's delicious Gujhiya.

Sheba's Art Food and Travel Chronicles also includes Modak.

Renu's Kitchen have sweet and rich Seviyan.

Indu Comes up with unique dish called Puli Avil
and Sweet Modak

Gita's Kitchen gives glazy Walnut Halwa

Vidhya gives recipes of varieties of Kozhakattai, on the eve of Ganesh Chaturthi like Vella Kozhakattai, Uppu Kozhakattai and Ulundhu Kozhakattai. Kanchan had prepared delicious Gajar Ka Halwa.

Pavithra's Dishes from her Kitchen includes Karjikai/Kozhukattai and Udhu untallu, and Sundal.

Srivalli had made Churma Ladoo and Boorelu for Ganesh Chaturthi.

Anu's Yummy Recipes presents yummy recipes of Kozhukattai and Urad Dal Vada.
Dip's Kitchen gives us scrumpious Punjabi Samosa and Besan Ladoos.

Vani had also prepared authentic Sweet Kozhukattai.

Priya's Vegeterian recipes gives Sweet and Creamy Payasam / Kheer.

Jayshree's Ruchi (fondness) towards art had inspired her to make this cute Ganpati Card, she also gives details about Ganesh Chaturthi in depth in her article about the festival. She had made Thengai Thirattupal, Aval Vilayichathu

Sandhya brings Poornam Kozhakattai for Ganesha

Here's Shama's plaintain leaf with loads of Naivedya for Ganesha

And here comes Shanthi's Panchamirtham a yummy dish for the GOD

I hope you all have enjoyed this Festive treat and had celebrated the festivals by forgetting everyday’s stress and tensions, that’s what festivals are for and real motive of Festive Food Event. But this is not the end of the treat, Here comes, much announcement of much awaited Diwali Dhamaka Event. Let's celebrate the event with lots of Dhamaka.


Monday, 21 September 2009

Dhokla Poha ~ Wagharela Dhokla

Wagharela dhokla

From past few days I am badly tied up, both on personal as well as professional front. I am not able to give time to my blogging world. With the onset of long weekend I was so excited, I was desparately waiting for this much needed break. I and my husband decided to relax on this weekend and not involve in much of an activity. For the first time, I was also bored to enter the kitchen and cook. I had leftover of Khatta Dhoklas, which I had prepared last night, instead of throwing them, and my lazy bones were soo tired of making some new breakfast I decided to utilize this leftover Dhoklas. In Gujarati family usually dhoklas are consumed next day by adding a waghar to it and make them more delicious. One can also call them Dhokla Poha or in Gujarati lingo Wagharela Dhokla. If one enjoys Dhokla, then you will relish Wagharela Dhokla. We enjoyed our weekend morning with wagherela dhokla, and solving sudoku and sipping hot masala chai.

1/2 Bowl of Khatta Dhokla
1 Chopped Onions
3 - 4 Curry Leaves
Pinch of Hing (Asafoedita)
1 Teaspoon of Rai (Mustard Seeds)
2 Teaspoon of Coriander Powder
1 Teaspoon of Cumin seed Powder
1 Teaspoon of Turmeric Powder
1 Teaspoon of Red Chilly powder
Chopped Coriander for garnishing
Salt to taste

1. Take leftover khatta dhoklas, and cut them in to small pieces wit your hand or knife. Keep the small pieces of dhoklas aside.
2. Heat oil in a pan, add pinch of hing and mustard seeds. Once the seeds starts spluttering add curry leaves and chopped onions.
3. Saute onions till they turn golden brown, add coriander powder, cumin seed powder, turmeric powder, red chilly powder, salt to taste and mix well with the onions.
4. Once the masalas are cooked add, dhokla pieces and mix well with the masalas and onions.
5. Allow the masalas to cook with the dhoklas for few seconds. Once cooked properly, garnish it with chopped coriander.

dhokla poha

My Dear Friend Suma and Ammu have tagged me, one can check the tag details here...... and Jyoti has shared with me bundle of awards like yum blog award, 360 degree award and Giant Bear Hug Award. Thank you gals for these bundle of joy.


Friday, 11 September 2009

Cream of Mushroom Soup

cream of mushroom soup

Mumbai weather goes from one extreme to another. After prolonged dry spells, monsoon has once again onset with its kind showers across India. Heavy chowers have changed the hot, sultry and humid climate to pleasant atmosphere. With the down pour of rains, nothing soothes me than a bowl of warm soup.

Mushrooms are available in abundance during rains. Wild mushrooms just pops out out all over the places. On one such rainy night, I just decided to sip Cream of Mushroom Soup. This creamy, thick and delicious soup is a meal in itself. The addition of mild herbs makes it more delectable.


500gms Button Mushrooms
1 Whole Garlic
1 Finely Chopped Onion
1 Cup of Vegetable Stock or Water
1/4 Cup of Milk
2 Tablespoons of Butter
3 Tablespoons of Cream
1 Tablespoon of Maida (All Purpose Flour)
1 Tej Patta (Bay Leaf)
1 Teaspoon of Pepper powder
1 Teaspoon of Oregano (Optional)
1 Tablespoon of Chopped Parsely
Juice of 1/4 Lime
Salt as per taste


1. Remove the stems of the mushrooms and wash them very thoroughly. Cut the mushrooms in quarter or slice them.

2. Finely chop the Garlic and Onions. Heat a sauce pan and melt the butter. Add tej patta, finely chopped garlic and onions. Saute them till onions becomes light.

3. Add sliced mushrooms, along with a pinch of salt. Mix it well and cover it with lid. Since mushrooms cooks faster, remove the lid after a mintue. Mushrooms will be soft and they will realise their natural water.

4. Sprinkle a tablespoon of maida over it and mix it well. Add vegetable stock or water and allow it to boil.

5. After one boil add milk, cream, pepper powder, oregano and salt as per taste. Allow the soup to simmer on a low flame for 2 mintues. The Consistency of the soup should be thick. One can have the closer look of the texture and consitency of the soup.

mushroom soup

6. Once the soup is ready sprinkle chopped parsely and add lime juice to it. Garnish it with a dash of cream before serving.

cream soup

This post goes for Siressha's Soup N Juice Event

Below Mentioned Entries also goes for the same Soup N Juice Event

* Beet Root Soup

* Cabbage & Mushroom Cream Soup

* Slushy Strawberry Banana Smoothie

* Tiranga Juice

* Virgin Pina colada

Priya Raj, Jyoti, Sandhya and Muskaan have shared with me Yum Blog Award and Honest Scrap Award. Thank you gals for your kind words and thinking about me...

You can read more about these awards here.....


Monday, 7 September 2009

Chowli Churry ~ Black Eyed Beans Curry

chowli curry

Chowli Curry is 'R''s favourite curry, he can have this any time of the day. Chowli curry can be prepared in a jiffy and it taste simply delicious as I add varieties of masalas, to make it more chat pata and yummy.

Chowli or Black Eyed Beans are low in fat, high in proteins and rich in fibre. After having this curry, you bound to fill full due to rich fibre contents in chowli. In addition a diet high in fibre can reduce your risk of developing diabetes and help lower blood cholestrol levels, which can reduce the risk of heart diseases.

1 Cup of Chowli (Black Eyed Beans)
2 Medium Sized Onions
2 Medium Sized Tomatoes
6 - 7 Garlic cloves
1 Small Ginger Piece
4 - 5 Curry Leaves
1 Teaspoon Cumin seeds
1 Teaspoon Coriander powder
1 Teaspoon Cumin powder
1 Teaspoon Red Chilli Powder
1/2 Teaspoon Turmeric powder
Pinch of Hing (Asafoedita)
1 Teaspoon Garam Masala Powder
1 Teaspoon Pav Bhaji Masala
1 Teaspoon Chana Masala Powder
1 Tablespoon Chopped Coriander
Juice of 1/2 Lime
Salt to taste


1. Soak chowli ~ Black Eyed Beans for 6-7 hours or overnight. Once soaked, clean them in running water and drain them.

2. Take onions, ginger and garlic cloves in a bowl, and grind it to a smooth paste in a food processor.

3. Heat oil in a pressure cooker, add a pinch of hing and cumin seeds. Once the seeds starts spluttering add curry leaves and onion, ginger and garlic paste. Saute till onions turns light golden brown in colour.

4. In the same food processor container, grind the tomatoes in to a smooth paste. Add this tomato paste in the onion mixture and saute it.

5. Add pinch of salt, coriander powder, red chilli powder, cumin powder, hing and a pinch of salt and mix it well and saute the onion and tomato mixture.

6. Take a small bowl, add garam masala powder, pav bhaji masala and chana masala powder. Add two tablespoon of water in these masala and mix well to make a smooth paste. Add this paste in the pressure cooker and mix well with the onion and tomato paste. Allow the mixture to simmer for few minutes on a low flame. Mixing masalas with the water allows the masala to cook well and it gives a real different taste to the curry.

7. Once the masalas are cooked, add drained black eyed beans, water and salt to taste and mix well. Close the lid of the cooker and allow it cook.

8. Cook till 6 - 8 whistles, switch off the gas and allow the cooker to cool down. Once cool open the lid and add chopped coriander and lime juice to the curry. Allow the curry to simmer for 2 minutes.

9. Serve hot with rotis or parathas or even with rice.

This post is my entry for my Dear Friend Viki's
Side Dish For Chapati

This post heads to
MLLA- 15 hosted by Sia at Monsoon spice and is the Brain child of Susan of The Well Seasoned Cook

Mythreyi Dilip has showered upon me Honest Scrap Award,

Thank you for thinking about me and sharing it with me. One can read 10 Honest Things About Me Here.......

Rupali has obliged me with Yummy Blog Award and Passionate Chef Award, I am really grateful and thankful to her for this token of love.


Monday, 31 August 2009

Churma Na Ladoo ~ Wheat Flour Ladoos

churma na ladoo

Ganesh Chaturthi is incomplete without Lord's Favourite Ladoos. Last year I made authentic Modak for Vighnaharta, this year I decided to serve him with our traditional Gujarati Ladoos called Churma Na Ladoo. Gujaratis and brahmin community in particular are very fond of these Ladoos. They made from wheat flour and ghee and it gets its sweetness from jaggery. Guajarati Brahmin's feast is incomplete without Churma Na Ladoo.

2 Cups of Coarse Wheat Flour
1/2 Cup of Rawa (Semolina)
1/2 Cup of Milk
1/2 Cup of Water
2 Cups of Ghee
1 Cup of Ghee / Oil for Frying
2 Cups of Shredded Jaggery
2 Tablespoons of Elaichi Powder
1 Tablespoon of Jaiphal Powder (Nutmeg Powder)
1/2 Cup of Khus Khus (Poppy Seeds) / Sesame Seeds

1. Take course wheat flour, and add rawa to it. If you don't have course wheat flour, increase the amount of rawa to 11/2 cup. Add water, milk and knead a very though dough.

2. Make small balls or muthias out of this dough. Heat ghee or oil and deep fry these wheat balls till they turn brown in colour. This is the easy and best way to cook the wheat flour instead of traditional and time consuming method of making bhakris out of these small balls and then roasting them.

3. Once the wheat balls are fried, allow them to cool, later grind them coarsely in a food processor. The consistency should be of a coarse powder. Add elaichi and jaiphal powder in the grinded wheat.

4. Heat ghee in a pan, add shredded jaggery and allow jaggery to melt in the ghee, spread this mixture in the grinded wheat powder. Mix well with ghee, jaggery and wheat mixture with the help of a stapulla. Don't mix it with your hands as it will burn them as the ghee and jaggery mixture is very hot.

5. Once properly mixed, apply small amount of ghee on ur palms, take the ghee, jaggery and wheat mixture and make small round balls or ladoos by pressing it in between your palms. Make the ladoos when the mixture is still hot. Roll the ladoos in khus khus or sesame seeds.

6. Allow them to cool and place them in the air tight container. They can be stored for almost 10 days.

This is my entry for my very own
Janmashtami & Ganesh Chaturthi Event.

This post also goes for Sanghi's IFL - Milk Event and Sara's Sweet and Savoury Event

My Dear Friends Sanghi, Priya Raj and Lone Acorn have tagged me, you can know more about me through this tag here..... thank you girls for thinking about me and tagging me.


Monday, 24 August 2009

Suji Ka Halwa ~ Rava Sheera

Suji ka halwa

Wishing Happy Ganesh Chaturthi

Lord Ganesha is the God of prosperity and wisdom. Ganesh Chaturthi is celebrated with great pomp and devotion in Mumbai. There are Ganesh Pandals in every nook and corner and lanes of Mumbai. Pandals are decorated and there are many festive programmes organised for the Lord. Ganesh Idols are bought one day earlier at night. Every body is out to welcome the beloved God by Chanting ''Ganpati Bappa Morya''.

This 10 days Sarvajanik festival is celebrated all over Maharashtra with great zeal and enthusiasm. People also get Ganesh Idols in their homes and in their Societies or apartments. Even our apartment has got Ganesh Idol for 5 days. There are lots of exciting programmes lined up to celebrate the festivals. Will include my readers with this celebration by showcasing the pictures of the festival in my next post.

This time I prepared Suji Ka Halwa or Sheera as one of the Naivedya for Vinayaka. Suji Ka Halwa, is popularly known as Sheera in Western India. It is a sweet semolina pudding Sheera is always prepared as Prasad or Naivedyam for Satyanarayan Pooja. This is by far the simplest and easy dessert one can prepare for any occasion. All the ingredients required to prepared this rich and aromatic dessert is easily available in our house. I love the aroma, when suji (semolina) is getting roasted in ghee and the best part about Sheera is you can even store it for one day and re heat it the other day and enjoy it.


1 Cup Suji (Rava, Semolina)
4 Tablespoons of Ghee
1 Cup of Sugar
1 Tablespoon of Malai / Cream (Optional)
2 Cups of Whole Milk
1 Tablespoon of Elaichi (Cardamom) Powder
1 Tablespoon of Kish Mish (Raisins)
1 Tablespoon of Chopped Nuts (Cashew nuts, Almonds, Pista)
Few Saffron Strands

1. Heat ghee in a deep pan, add chopped cashews and roast them, once roasted remove them and keep them aside.
2. Add rava or suji or semolina in the melted ghee. Roast the suji for 5 to 10 minutes on a low flame.
3. While roasting the suji, add sugar, cardamom powder, raisins, roasted cashews and other chopped nuts. Meanwhile, boil the whole milk and add kesar to it.
4. Roast the suji till it turns light golden in colour and one can smell the aroma of the roasted suji.
5. Once the suji is roasted add boiled milk and cream to roasted suji, on a low flame keep on stirring the suji and milk. See to it no lumps are formed while mixing suji and milk.
6. Keep on stirring the mixture till you get a thick halwa like consistency. Garnish it with chopped nuts and serve it hot.
The whole post is for my very own Janmashtami & Ganesh Chaturthi Event.

This post also goes for Sanghi's IFL - Milk Event

Sireesha, Priya Raj and My Dear Friend Sukanya has shared with me Scrumptious Blog Award -a blog award given to sites who: Inspire you Encourage You May give Fabulous information A great read Has Scrumptious recipes Any other reasons you can think of that make them Scrumptious!

Thank you girls! for considering me worthy for this award, I promise will come up with more exciting recipes.

Sukanya has also shared with me Kreative blog award, One lovely Blog Award and award


Tuesday, 18 August 2009

Basundi ~ Awards


I usually make milk based dessert for Janmashtami as Milk was loved by my Bal Gopal. Last year I made Kheer
for Nandlala and made recently made Kalakand on Rakshabandhan, so decided to try my hands on Basundi this time.

Inspite of Swine flu scare in Mumbai, people were out on the streets with or without mask to watch the Dahi Handi Procession, it did not hamper the festive spirits of people and like always there were lots of Dahi handis all over Mumbai.

Basundi is a rich dessert loved by all in my family. Basundi is a thick, creamy dessert made by burning milk on a low heat and reducing milk to half. It is served chilled and garnished with lots of dry fruits. It is prepared usually during festive seasons in Gujarati households.

The best part about this dessert is one can prepare Basundi, one day in advance, and it becomes more rich and creamier as you chill it more.

2 Litres of Full Fat Milk
1 Bowl of Sugar
1 Tablespoon of Elaichi Powder (Cardamom)
1/2 Tablespoon of Nutmeg Powder
3 Tablespoon of blenched nuts (Charodi, Almonds and Pistachio)
A pinch of Saffron

Take a deep pan (preferrably Non-stick), add 2 litres of full fat milk and bring it to boil.
2. Allow it to boil on a very low flame, keep on stirring it occassionally.
s the milk keeps on burning it will start coating on the sides of the vessel. With the help of a spatula keep on stirring the milk and remove the milk coating from the sides.
4. When the milk reduces to half, add sugar, elaichi powder, pinch of saffron and half blenched nuts.
5. Milk will turn light pink in colour and will be very thick in its consistency. Remove it from the heat and allow it to cool.
6. Once cool down, refrigerate it for few hours. One can see the layers of thick cream on top once the basundi is chilled.
Garnish it with nuts and saffron, serve it chilled.


janmashtami naivedya

This whole post is for my very own Janmashtami and Ganesh Chaturthi Event

This post also goes for Sanghi's IFL - Milk Event

Lovely Sangi has showered me with this cute gift ''A Fabulous Blog Award'', Thank you dear, will always cherish your lovely gift

Pinky has also shared with me Kreative Blog award, I love your Blog award and One Lovely Blog Award, Thanks a ton for considering me worthy for this award.

Thursday, 13 August 2009

Announcing ~ Janmashtami and Ganesh Chaturthi

Priti and Purva, (Myself) both are enthusiastic and fun loving people. We both came up with sharing the joy of our festivals with Festive Food Event - 'FF'.

Last year FF celebrated all the festivals in this blogosphere with fellow blogger friends.

As Promised Festive Food is back this year with same zeal and enthusiasm to celebrate not only one but two festivals ~ Janmashtami & Ganesh Chaturthi.

The main reason to celebrate both these festivals together is that they fall almost during the same time and one important fact we all forget is --- We all know Maharishi Ved Vyas as the author of our great Epic Mahabharat, where Lord Krishna gives preaching of Bhagwad Gita to Arjun but Ved Vyas request Lord Ganesh to aid him writing in the text of the great Epic.

Kindly check the last year enthusiastic participation in the FF celebration here......

With the Rakhshabandhan event on verge of completion, its not the completion of the festivities. The festivities are on going. One can click here.....on our last year's Event Annoucement to know the importance, rituals and many more details of Janmashtami and Ganesh Chaturthi.

The one simple aim of FF Events is to enjoy the auspicious festivals with enthusiasm and vigor. Share your rituals, customs and happiness with the fellow bloggers and other readers through this lovely medium of blogging.

Simple Guidelines to celebrate Krishna Janmashtami and Ganesh Chaturthi

* The Basic aim of Festive Food Event is to enjoy the festival. So no need to go out of the way to prepare any dish especially for the event. Send in the Naivedya or any dish (Sweets, Savoury Snacks, Sabjis, Curries, Rice dish....List goes on) prepared for the festivities.

* One can even send entries with details about the festival, Pictures of the festival celebrated in your vicinity, Cards, Rangoli designs, Pandal Decoration, any Incident related to these festival.

* Last Date for sending your entries is 5th September 2009

* Old entries are accepted as long as you didn't sent the same entry last year.

* Kindly Link back to this page your old and new entries with the Krishna & Ganpati logo.

* Send in your entries to Indian.festivefood@gmail.com with the subject line ''FF'' along with below mentioned information:-

  • Name
  • Blog's Name
  • Blog's URL
  • Dish Name
  • Dish URL
  • Picture of the Dish

Note ~ Entries will not be included in the round up in the absence of an email.

So Friends what are you waiting for, rush in with your entries by preparing delicious delicacies and Naivedyam to celebrate the birth of Balgopal and Ganesh


Tuesday, 11 August 2009

Kalakand ~ Awards


With The Onset of Sharavan, starts the Festive season of all Hindus and my grey cells starts working overtime thinking on what to prepare this time for the family and friends on the occassion of the auspicious festivals. This time it was my first Rakshabandhan after my marriage in India, as we left for UK immediately after my marriage.

We had planned a big get-together for my Hubby's sister and his cousin sisters as it was Rakhi and house warming party clubed together. The whole menu was decided except for the sweets. I was not able to decide which sweet to prepare for them as well as my brother.

Have you ever heard that a disaster in your life brings lots of praises and appreciation. I am a perfect example, that a disaster was a blessing in disguise for me and it got me lots of praises. One day left for Rakhi and I had still not zeroed upon the sweet, I was boiling the milk and it got spoiled. I was so upset as it was almost 10 at night and all the shops had closed and there was no milk at my place for the next day morning tea. But I litted my Dimag ki Batti and decided to make Kalakand for the Rakhshabandhan. I sieved the spoiled milk in a clean muslin cloth and removed the excess water and collected the Chenna and referigerated the Chenna for my next day preparation.
The Kalakand was appreciated by all and was over in one go. My Hubby's cousin were all ears for the recipe of the same. And I was all happy with my collars up with those appreciations.

Let me share the exact recipe in detail for this rich milk based delicious sweet ''Kalakand''. But let me caution my readers that this sweet is simple and easy but demands lots of patience.

4 Litres of Milk
1 Cup of Sugar
Juice of 1 Lemon
1 Tablespoon of Elaichi (Cardamom) Powder
1/2 Cup of Chopped Pistachio and Almonds
Patience (A must Ingredient )


1. Take 2 Litres of Milk and allow it to boil. When its boiled with the gas on add lemon juice to it and allow the curd like small balls to separate from the milk. Keep boiling till all the milk turns in to curd like balls and one can see water separated from the milk.
2. The curd like balls are called Chenna (Fresh Paneer). Sieve the Chenna with clean muslin cloth and remove the excess water. Press the Muslin Cloth and remove the excess water if any. In my case I have used previous day chenna of spoiled milk which was 1Litre Milk and I bought other 3 Litres of Milk, Out of which I used 1 litre of milk to prepare the more chenna and other 2 litres of Milk for khoya preparation. Since I had to cater many people the quantity of milk used for Kalakand is more. One can used 2 litres of Milk - 1 litre for Chenna and remaining 1 Litre for Khoya.
3. Take a deep pan (preferrably Non-stick). Add remaining 2 litres of Milk and bring it to boil. When it reduces to half the quantity add the sieved Chenna, Sugar and Elaichi powder.
4. Now comes the most important ingredient - Patience in to picture. Keep on burning and stirring the milk on a low flame and Chenna continously. As the milk keeps on burning it will start coating on the sides of the vessel. With the help of a spatula keep on stirring the milk and remove the milk coating from the sides. The whole process may take 45 to 60 minutes or at times even more.
5. Keep on stirring the milk and chenna, till the milk is reduced to a thick lump. Milk is burnt completely and converted to Khoya and is mixed with Chenna, sugar and elaichi powder to become ''Kalakand''. Grease a plate with Ghee (White Butter) and spread the Kalakand mixture on it.

6. Allow the mixture to cool and spread chopped nuts on it and one can refrigerate the mixture. Once the Mixture is set, cut in to desired shapes. Your Kalakand is ready and even you be ready to receive the praises.

Kalakand pieces

This is my entry for My dear Friend Priti's FF - Rakshabandhan Event a joint venture started my us to enjoy the festivities of the season.

This entry also goes for Sanghi's FIL - Milk Event

Dear Chakle Re....(Sorry I am not aware about her Name - Kindly share it withe me next time) and Malini Has shared with me I love your Blog Award, Kreative Blog Award and One Lovely Blog Award. Thank you gals for sharing this bundle of Joy with me, I am really honoured.



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