The epitome of Festivity and Celebrations…yes, that’s what Diwali symbolises for me… it’s the glitter of lights… the joy of adorning myself…mingling with family n friends alike…the sound of crackers,
but above all, it’s the sheer indulgence in our traditional foods!!!
Diwali celebration for me is complete only when savoured with traditional recipes from our family heirlooms!
This year my Kansa Thali brings to you gourmet dishes such as Bedmi Puris served with sweet ‘n’ sour style Pumpkin aka Kaddu or Petha, Aloo Tamatar Ki Subzi accompanied with a Radish salad… all proudly hailing from the heritage state of Uttar Pradesh, particularly when one is visiting Agra or Mathura.
Do let me know what your Diwali thali looks like!
Wish you all a very Happy Diwali and New year!!!
| Course | Main |
| Servings | 4 – 6 persons |
| Prep time | 30 minutes (3 hours soaking time) |
| Cook time | 30 – 40 minutes |
Ingredients for Bedmi Puris( 1 cup=200 ml, 1 tbsp=15 ml) |
|
| 1 cup | Black urad dal |
| ½ tbsp. | Garam masala powder |
| 2 tbsp | Coriander seeds (coarsely crushed) |
| 2 tbsp | Saunf (aniseed), coarsely crushed |
| 1 tsp | Sonth (ginger) powder |
| 1 tbsp | Ginger finely chopped |
| 1 tbsp | Green chilies finely chopped |
| 1 tsp | Asafoetida (hing powder) |
| 2 cups | Water for soaking dal |
Ingredients for Dough( 1 cup=200 ml, 1 tbsp=15 ml) |
|
| 1½ cups | Whole wheat flour |
| 1 tbsp | Ghee |
| 1 tsp. | Salt |
| Water to knead the dough | |
| Oil for frying | |
Ingredients for Sweet ‘n’ Sour Pumpkin( 1 cup=200 ml, 1 tbsp=15 ml) |
|
| 2 cups | Green pumkin (‘kacha’) |
| 2 – 3 nos | Dried Kashmiri chili |
| 3 – 4 nos | Green cardamom |
| 2 – 3 nos | Cinnamon sticks |
| 2 nos | Tejpatta leaves |
| 1 tsp | Asafoetida (hing) powder |
| 1 tbsp | Cumin seeds |
| 3 tbsp | Dhana methi seeds |
| 1 cup | Water |
| 2 tbsp | Raisins (kishmish) |
| 3 tbsp | Oil for cooking |
| 2 tbsp | Gud (jaggery) |
| 3 – 4 tbsp | Imli paste |
| Salt to taste | |
Ingredients for the Potato in Tomato Gravy
|
|
| 4 nos med. Size | Potatoes, boiled and peeled |
| 5 nos | Tomatoes |
| 3 nos | Dried Kashmiri chilies |
| 2 nos | Black cardamom |
| 1 stick | Cinnamon |
| 2 – 3 nos | Tejpatta leaves |
| 1 tsp | Hing or Asafoetida powder |
| 1 tbsp | Cumin seeds |
| 1 tbsp | Red chili powder |
| ½ tsp | Turmeric powder |
| ½ tsp | Garam masala powder |
| 3 – 4 tbsp | Ghee (preferably cow’s) |
| 3 – 4 tbsp | Coriander leaves for garnish |
| Salt to taste | |
Instructions for Bedmi Puri |
|
| 1. | Soak the urad dal with skin for 3 – 4 hours. Drain afterwards and rinse well so as to remove the skin. |
| 2. | Drain all the excess water from the dal and grind the dal to a coarse paste. |
| 3. | Add the rest of the ingredients and mix well. (Can adjust the quantities as per taste too). |
| 4. | Shape into small round balls (around 12 – 15 you will get) (do not add salt to this mixture) |
Instructions for the Dough |
|
| 1. | Sieve the whole wheat flour well. Add the ghee and salt. Make a smooth dough with water. Cover and keep aside. |
Instructions for Making Puris |
|
| 1. | Shape the dough into (12 – 15) round balls. The size of the urad dal ball stuffing and the puri should be almost the same. |
| 2. | Fill the dough balls with the stuffing as shown in the image. |
| 3. | Roll out into small puris. Deep fry them first in hot oil for them to puff up. Then lower the flame and let the dal stuffing cook from inside as well. |
Instructions for the Sweet and Sour Pumkin |
|
| 1. | Heat the oil in a pan. Add the red chilies, cardamom, cinnamon sticks, tejpatta leaves. Sauté for a minute. |
| 2. | Add the cumin seeds, hing powder and dhana methi seeds. Let them splutter. |
| 3. | Add the chopped green pumkin and little water. Cover and let it cook. |
| 4. | After 3 – 4 minutes (the pumkin cooks soon) add the raisins and jiggery. |
| 5. | Add the salt and check the seasoning. You can adjust the sweet and sour balance as per your taste. |
| 6. | Serve warm with the puris |
Instructions for the Potato Vegetable |
|
| 1. | Boil the tomatoes in hot water. Remove skin, discard the water and blend it into a puree. |
| 2. | Heat ghee in a vessel. Add the cumin seeds, hing, black cardamom, tejpatta, Kashmiri chilies, cinnamon stick and let it splutter. |
| 3. | Add the tomato gravy, chili powder, turmeric powder and salt. Cook the gravy until the oil comes up and gravy gets cooked. Add a little water to thin it down if required. |
| 4. | Add the boiled potatoes. (I don’t use a knife to cut it. I break the potatoes with my hands itself). Let it simmer for a few minutes. |
| 5. | Once the gravy is a little thick and cooked, add chopped coriander leaves. Serve warm with the puris. |
Note:
Serve this with a raddish salad. Grate the fresh raddish add salt coriander leaves lime and
ginger to it. Serve chilled.
