If I say about my Son's craze for peanuts, then it is a long story. While he was a kid he always had terrible digestion problem that I scrutinize strictly on what he eats. But he secretly sneaks & somehow gobbles up(literally he gobbles up) peanuts that I would know it only when he falls sick.
There was one old man who used to sell Roasted Peanuts, every evening it was a routine that he strolls around the street to sell Peanuts with the undoubted sound of his ladle striking on to the hard iron wok, making a TING, TING, TING noise typical for a Peanut Vendor in our locality. The moment my son hears the sound, he becomes restless and i.e every day. At times, I buy those roasted peanuts packed in small paper cones for him but not daily.
He was not even 2 years then, but he found easier methods to buy peanuts. He used to hang around with our street security, neighbour's driver and our company workers who come home to meet my FIL & my husband to collect their daily wages. Knowing his love for peanuts, all would treat him with a pack of roasted peanuts one after the other every day. But the main trick was that he used to fill his small pockets with petty coins which he collects from his grandfather and cater those coins to the men who buy him peanuts. Not really worried about the value but thinking that he has to pay money to buy something.
He was worried whether I would find him eating these peanuts that he used to literally gobble them up. Gradually he overcame with the digestion problems, but never with his love for NUTS. I usually make a batch of roasted peanuts whenever he visits home from his University or buy Masala Peanuts, Salted Cashews etc., I sometimes even pack him a box of Puliyodharai loaded with Peanuts along with an extra box of Roasted Peanuts while he goes back. He loves to snack on Nuts.
But never ever the idea of making this Masala Peanuts occurred to me. I had always thought that it was a difficult task. I remember my Mom making these Masala Peanuts when I was a kid. Convincing myself to try the recipe I bought a pack of Peeled Peanuts. But I felt as always that difficult looking recipes are always the simplest ones. This recipe for Masala Peanuts was an easy one and also less time-consuming. Masala Peanuts is one tasty, crispy & spicy snack which can be incorporated within minutes.
Cuisine - Indian Recipe - Snack Spice Level - Low
Difficulty - Medium
Yields - 250 Gms Author - SM
Preparation Time - 5 Minutes
Cooking Time - 10 - 15 Minutes
HOW TO MAKE MASALA PEANUTS
MASALA PEANUTS
INGREDIENTS :
Peanuts - 1 Cup
Bengal Gram Dhal Flour/Besan - 1/4 Cup
Rice Flour - 11/2 Tbspn
Red Chilli Powder - 1 Tspn
Soda-bi-Carbonate - a Pinch
Asafoetida - 1/4 Tspn
Salt - To Taste
Sugar - 2 Tspn(Optional)
Hot Oil - 1 Tbspn
Water - as Required
METHOD :
Add Bengal Gram Dhal Powder, Rice Flour, Red Chilli Powder, Soda-bi-carbonate, Salt, Asafoetida Powder and Sugar to the Peanuts and toss it up well.
Heat Oil in a Deep Wok on a high flame, allow the oil to fume up, lower the flame to medium-high.
Carefully pour in a Tablespoon of Hot Oil to the Peanut- Masala Mix and gently mix it with a spoon.
Sprinkle a little bit of water at a time and gently mix until the Peanuts are well coated with the Masala Mix.
Once the Peanuts are ready, drop them carefully into the Hot oil.
Deep fry the Masala Peanuts on a medium flame until they turn into golden brown in colour and Crispy.
Remove the Masala Peanuts from Oil with a slotted spoon and allow them to drain on a paper towel.
Once cooled, transfer the Masala Peanuts into an airtight container.
Stays good at room temperature up to two weeks.
NOTES :
Use Roasted Peanuts for the recipe.
I have not added any food colouring to the Masala Peanuts.
If you want a vibrant red colour, can add Kashmiri Chilli Powder or a few drops of Red food colouring.
Adding a pinch of Soda-bi-Carbonate and hot oil to the Masala Peanuts while mixing them yields crispy Masala Peanuts.
And also helps to retain the crispiness for a long time.
Adding Sugar is purely optional.
Adjust the amount of spices to suit your spice level.
Can add few cloves of crushed Garlic to masala mix to add flavour to the Masala Peanuts.
Can also fry few sprigs of fried Curry Leaves along with Masala Peanuts.
Store the Masala Peanuts in an airtight container.
ENNAI KATHIRIKKAI KUZHAMBU / SPICY EGGPLANT CURRY
As the name suggests - Ennai Kathrikkai, Oily Eggplants, this is an awesome curry prepared with meaty Eggplants in a spicy & tangy gravy. This is so tasty that it makes a lunch so special. Have it with white rice or serve it along with Biriyanis, this curry suits both. There are many variations of this Spicy Curry and it changes along with regions Chettinad Style or Andhra Style or Arkot Style.
I cannot forget our neighbour sending us a big batch of Mutton Biriyani, Chicken Gravy, Boiled Eggs, Curd Raitha, Ennai Kathirikai Kuzhambu, Pumpkin Halwa and Firni during Eid. Though I am a big fan of Biriyanis - I love the dish whatsoever, but I always fall head over heel for Eggplant recipes. I am an ardent fan of Eggplants and this Gravy tops my favourite list.
A small variety of Eggplants/Brinjals is used for this curry. Small Brinjals are slit into four with its top intact and then it's stuffed with masala powder. The gravy is cooked with extra oil to underpin its name, 'Ennai Kathirikkai Kuzhambu'. The taste of this gravy is a bit tangy with a tinge of sweetness from jaggery. Tamarind and jaggery are always complimentary to each other. It totally enhances the tastes and flavours to give a perfect balance. It's spicy, tangy and all the more tasty with those meaty Eggplants.
Some regions in South India serve this Tangy Ennai Kathirikkai Kuzhambu as a side dish for Biriyani. Especially Muslim feasts include this gravy as an accompaniment along with a variety of rich Non-Vegetarian dishes. But a slight variation matters in all styles, as some add peanuts or sesame seeds for the richness in gravy, some recipes call for ground coconut and poppy seeds paste. Some Curries have a mild tinge of whole spices, like Bay leaves, Clove, Cardamom and Cinnamon etc.,
Cuisine : South Indian
Course : Side Dish
Spicy Level : Medium
Difficulty : Medium
Serves : 4
Author : SM
Preparation Time - 10 - 15 Minutes
Cooking Time - 20 - 30 Minutes
HOW TO COOK ENNAI KATHIRIKKAI KUZHAMBU / SPICY EGGPLANT CURRY
INGREDIENTS :
Small Brinjals/Egg Plant - 7- 8 Nos.
Shallots - 6 Nos.
Garlic - 2 Cloves
Tamarind - 1 Lime Size
Jaggery - 1 Small Piece
Salt - To Taste
Oil - 2 Tbspn
Slit Brinjals into four with its top part intact and soak them in mild salt water until they are stuffed with masala powder.
Soak Tamarind in warm water for 5 minutes and extract the tamarind juice and leave it aside.
Masala for Stuffing :
Dry roast the ingredients mentioned under "Masala for stuffing', one at a time until aromatic.
Cool the ingredients and dry grind them into a fine powder.
Remove Brinjals from Salt water and stuff them with Masala Powder and leave it aside.
To Saute & Grind :
Heat Oil in a pan, reduce the flame and add Poppy seeds into it.
Saute Shallots until they turn translucent.
Add Tomatoes to the above and cook them until they turn soft.
Add Turmeric Powder, Red Chilli Powder, Coriander Powder and fry for a while in a very low flame until the raw flavour goes.
Add grated Coconut into it and fry for 4-5 minutes.
Remove from fire and allow it to cool.
Grind this mix into a paste.
For Gravy :
Heat Oil in a pan, splutter Mustard Seeds, Bengal Gram Dhal, Fenugreek Seeds, Dry Chilli Powder, Asafoetida and Curry Leaves.
Add Finely chopped Shallots and Garlic to the above and saute them until onions turn translucent.
Add Stuffed Brinjals and fry them in low flame until the skin of the Eggplants softens.
Pour in the ground Paste and leave it on low flame for about 6-8 minutes until the raw flavour goes and oil separates from the gravy.
Reduce the flame to low and cook this gravy until Eggplants are well cooked.
Pour in the Tamarind extract along with salt and boil it for few minutes.
Finally, add the Jaggery and mix well.
Leave it in low flame for few minutes until the gravy thickens.
NOTES:
Can use any variety of Eggplants for this curry. If you cannot get the small variety, can cut Eggplants into small pieces and prepare this dish.
Soaking the Brinjals in Salt water is to avoid them getting oxidised.
Adjust the spice level and the amount of tamarind to suit your taste preference.
Can substitute Mustard and Black Gram Dhal with few whole spices like Bay Leaves, 2 pieces of Cloves, a Cardamom, a very small piece of Cinnamon for seasoning.
Goes well with White Rice, Biriyanis & Pulaos.
Can be served as a side dish for Dosa, Idli and Chapatis too.
Diwali, the Festival of Lights
Diwali Recipes: 85+ Sweets, Snacks and Desserts for Deepavali
Light up this festive season with 80+ Diwali recipes, a homemade collection of Indian sweets, savouries and desserts. What’s a festival without food, and when it comes to Diwali, nothing tops a platter of Mysore Pak, Boondi Ladoo, Gulab Jamun, crispy murukku and South Indian mixture, finished with creamy kheer and kulfi. Whether you are planning a traditional Deepavali bakshanam menu or need easy last minute Diwali snacks and sweets, these classic recipes and festive stories from my kitchen will bring the glow of the festival home.
Indian kitchens light up their stoves even long before the festive mood begins. Every household will have its own list of preferred sweets and snacks for the festive season, along with easy additions to enhance the list of so called Diwali Bakshanam.
Then comes the menu for the day, and last but not the least, finishing off the heavy fed day with Diwali Lehyam, a homemade digestive aid.
Looking for everything festive in one place? Browse all my Diwali Recipes for sweets, snacks and menu ideas.
What Is Diwali Bakshanam? (தீபாவளி பட்சணம்)
Diwali, also called Deepavali, is the festival of lights, and food sits at the very heart of it. In Tamil homes, the sweets and savouries made for the day are known as Bakshanam or Palagaram.
A typical Diwali Bakshanam platter balances sweets such as ladoo, halwa and Mysore Pak with savouries such as murukku, mixture and sev. Many families add a milk based dessert and the traditional Diwali Lehyam to round off the feast.
My Diwali Memories
When it comes to Diwali Bakshanam and Diwali, a long forgotten painting pops up into my mind, a family preparing Diwali sweets and snacks. While ransacking through the net with various search results, I was able to find it. The painting had left a deep remark in my mind.
Diwali Bakshanam, painting by Gopulu
I have seen the women folk take meticulous measures to prepare Diwali sweets and snacks in our neighbourhood. Right from buying the ingredients, cleaning, soaking, drying, to their long walks to the nearby flour mills, not to mention the never ending queue there along with power cuts.
I have even heard discussions about which oil would be perfect for deep frying, one that doesn’t bubble up frothing out of the wok, and if it happens, adding a marble of tamarind to cut it down, and so on. Random and scary anecdotes of splattered oil while frying murukkus and seedai were never in short supply. Once my classmate Vijayalakshmi came with a puffed up and scalded hand after Diwali.
Recently, I saw an Instagram post from a home kitchen stating that they even make a Pillayar with the dough they use to make snacks, so as to ensure that what begins for a goodness should reach all with pureness. So much of mind work for simple preparation of snacks and sweets. May be a tradition that a generation to come would brush off, or may not even be aware of.
In the midst of new clothes, crackers, not to mention the Diwali bonus, I have always found the food to be a fascinating aspect of every festival. It is not that I am a hard core foodie, but the involvement and ideas every household incorporates to brighten up the festive mood always fascinate me.
Diwali day comes along with platters of sweets and savouries from the neighbourhood. Though murukku would be a default must have savoury of every household, followed by athirasam, I have always loved to have Shanthi aunty’s coconut burfi and boondi ladoo, and Lenin’s mother’s special Gothumai Halwa.
Craving Shanthi aunty’s treats? Try my Coconut Burfi and Boondi Ladoo for a taste of those neighbourhood platters.
Sharadha Shenoy aunty’s white and perfectly shaped chaklis were another delight. Jayashree aunty, who was a working woman, would put together a large spread on Diwali day, and what I remember the most having at her home are Vermicelli Payasam and Malpua.
To the latest, my local friend Santhini sends her tasty, soft and crispy murukkus prepared with instant murukku flour every Diwali.
But the real mood of a festival comes along with all these anticipations, preparations and nostalgia related to it. I have tried to add 80+ Diwali Recipes for this festive season: Sweets, Savouries and Desserts.
Tap any picture below to open the full recipe and its story.
Why You Will Love This Diwali Collection
80+ Recipes in One Place: Sweets, snacks, savouries and desserts from my own kitchen, so your whole Diwali platter is planned on a single page.
Classic and Quick: Traditional favourites like Mysore Pak and murukku sit beside instant versions for last minute cooking.
Every Region on One Platter: Tamil murukku, Bengali rasagulla, Punjabi lassi and Karachi halwa, all in one festive spread.
Easy to Browse: Pictures, short names and one tap to the full recipe, on desktop, laptop, tablet and mobile.
Collection Overview
Festival: Diwali, also known as Deepavali
Cuisine: Indian, with South Indian, North Indian and Bengali favourites
Recipes: 85+ Sweets, Snacks and Savouries, and Desserts
Author: SM @ Essence of Life - Food
Diwali Sweets: Easy Mittai & Indian Sweets Recipes
Celebrate Diwali with the taste of sweetness. A collection of simple and easy sweet recipes can be a quick addition to your Mittai or sweet platter. Most of the recipes here are less time consuming too.
Want more festive sweets? Browse my full collection of Mittai & Indian Sweets for every celebration.
Gulab Jamun and Syrupy Sweets
Soft, golden and soaked in fragrant syrup, these are the sweets that vanish first from the platter.
Diwali Snacks and Savouries: Murukku, Mixture and More
Murukku is a default savoury in South India when it comes to Diwali, followed by South Indian mixture or chivda, and a few quick savouries like fried nuts can simply spice up the Diwali platter. I have added a few simple murukku recipes prepared with readymade murukku flour and idiyappam flour in this collection.
Planning a full snack tin? Explore my Snacks and Savouries collection for more crunchy ideas.
Murukku Recipes
From classic urad dal and coconut milk versions to tapioca, potato, garlic and spicy twists, plus a shortcut with readymade murukku mix.
Diwali Desserts: Kheer, Kulfi, Firni, Rabri and More
Though a large spread of dishes along with sweets and savouries felicitates the festival, a meal is incomplete without a dessert. Desserts serve as a delectable delight to food lovers. Complete your meal with wonderful Indian desserts.
Serve rich and creamy Rabri or Basundi, or keep it simple with lassi or ice creams. Go regional with desserts like Kesaribhath and Kulfi, or traditional with kheers and payasams. Treat your sweet tooth and indulge in the festive mood.
Start with Dry Savouries: Murukku, Mixture, Boondi and Sev keep the longest, so make them first.
Ghee Sweets Next: Ladoos, Mysore Pak and Burfi can be made two to three days ahead.
Save Milk Sweets for Last: Rasagulla, Ras Malai, Rabri and Kheer taste best fresh and chilled.
Balance the Platter: Pick one syrupy sweet, one dry sweet, one crunchy savoury and one cool dessert.
Diwali Sweets and Snacks: Storage Suggestions
Dry Savouries (Murukku, Mixture, Sev, Boondi): Cool completely, then store in an airtight container at room temperature for about 2 to 3 weeks.
Ghee Sweets (Ladoo, Mysore Pak, Burfi): Keep in an airtight container in a cool place for about a week, or refrigerate for longer storage.
Milk Sweets (Rasagulla, Ras Malai, Peda): Refrigerate in a covered container and finish within 2 to 3 days.
Halwas and Kesari: Refrigerate for 3 to 4 days and reheat gently with a spoonful of ghee or milk.
Kheer, Payasam and Rabri: Refrigerate for up to 2 days. Reheat on low heat with a splash of milk, or serve chilled.
Kulfi and Ice Cream: Keep covered in the freezer for up to 2 weeks and rest for a few minutes at room temperature before serving.
Every recipe post carries its own storage advice, so please check the individual recipe for exact timings.
FAQ
What is Diwali Bakshanam? Diwali Bakshanam, also called Palagaram (and Faral in Maharashtra), is the collection of sweets and savouries prepared at home for Diwali, such as ladoo, halwa, murukku and mixture.
How many Diwali recipes are in this collection? This pillar post gathers more than 80 recipes from my blog, covering sweets, snacks and savouries, and desserts.
Which Diwali sweets can I make ahead? Ghee based sweets like Mysore Pak, ladoo and burfi, and dry savouries like murukku, mixture and sev, can be made a few days ahead and stored airtight.
Which Diwali recipes are quick for last minute cooking? Instant Murukku with Readymade Murukku Mix, Ras Malai with Readymade Rasagullas, Aval Kesari and Rava Kesari are good picks when time is short.
What is Diwali Lehyam? Diwali Lehyam is a homemade digestive aid traditionally taken to settle the stomach after the rich festive food.
Are these Diwali recipes vegetarian? This collection is made up of Indian sweets, snacks and desserts, and most use ingredients like milk, ghee, curd and flours, so please check the ingredient list of each recipe for your dietary needs.
Recipes You Might Like for a Complete Diwali Festive Treat
Diwali is never only about the lamps. It lives in the hiss of a murukku press, the slow stir of a halwa pot and the plates that travel between neighbours, carrying sweetness from one doorstep to the next.
Cook some of the classic Indian sweets and savouries this festive season. Or if you are short of time, there are a few recipes which can be incorporated even at the last minute: instant versions of sweets, savouries and desserts.
Hungry for more celebrations? Wander through my Festival Recipes for stories and sweets that light up every season.
Enjoy the Food and Wishing You All a Happy Diwali!!!
Diwali Recipes: 85+ Sweets, Snacks and Desserts for Deepavali
From Mysore Pak and Boondi Ladoo to crisp murukku, creamy kulfi and kheer, plan your whole Deepavali platter in one place, with festive memories from my kitchen and a few last minute shortcuts.
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I Me Myself
Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole. Food in the mode of goodness increases the duration of life, purifies one's existence, and gives strength, health, happiness, and satisfaction. Above all ingredients, the most vital one in my kitchen is love.
