The gorgeous Kyla and shy Travis got married in Seattle in a quaint family church. The location was beautiful.
While a wedding in London sounds all glitzy and glamorous this wasn’t a typical London wedding we are talking about. A small quiet Muslim family wedding in the suburbs of London. Farah’s requirements were very specific and the end results of her wedding were gorgeous pictures of her and Rizwan at the City Hall. Loved shooting her getting ready pictures but i only wish she had smiled more. Maybe I should have directed more?
This is my personal favourite. The melt-in-your mouth mini cookies don’t last for long when I am around. It is probably the easiest to make amongst all the Diwali goodies. For a medium batch you will need the following
All purpose flour – 500 gms
Powdered Sugar – 200 gms
Ghee or Unsalted Butter – 200 gms
Milk – 250 ml
Pinch of salt
Oil for frying
Take the flour in a mixing bowl. Add the powdered sugar and a pinch of salt to it. Add in melted ghee and stir it into the dry ingredients. Now add the milk slowly to for a semi-stiff dough. Do not over-knead.
Let the dough rest for around half an hour. Now take a tennis ball size dough and roll it out into a thick roti.
Take a pizza cutter, or a Shankarpali-cutter for fancy edges. Make squares, diamonds, rectangles… aliens. 😛 Basically whatever shape you fancy. I stuck to the usual squares that my mum makes.
Heat oil for for frying. On medium flame fry till golden brown. As I have mentioned previously, I love it fried a little beyond golden for a deeper flavour.
Cool down to room temperature and store away. I saved a big bowl of ‘rejects’ to munch on with Romedy Now.
There are varieties of chakli recipes, but the one I am posting today is close to my heart as it is my Dad’s recipe. Papa’s family had a farsan business for a while before he moved on completely to office life. This recipe was the one they used at the kitchen there. I have replaced one key ingredient though – coconut oil with butter for a crunchier texture. I have enough coconut flavour in my regular food. Didn’t want to taste coconut in my chaklis too! Like in everything we Mangaloreans love, the base for this recipe is Rice flour. The one I had previously posted was what Maharashtrians call Bhajani Chaklis.
You will need the following to make around 50 chaklis
Rice flour- 4 cups
Urad dal – 1 cup
Unsalted Butter – 3/4th cup
Sesame seeds – 2 tbsp
Cumin seeds – 2 thsp
Asafoetida – 1 thsp
Salt – to taste
Oil – for deep frying
Start the prep by taking few sheets of parchment paper and cut into tiny squares to pipe the chaklis onto. You can pipe and fry in batches so don’t cut too many.
Dry roast the urad dal till a sweet aroma releases. Cool down and grind it in a coffee grinder to a fine powder. Now combine the rice and urad dal flour by sieving them together into a large mixing bowl.
Add the salt, sesame seeds, cumin seeds, asafoetida and mix well.
Now take the cold unsalted butter and rub it with the flour between your fingers to form a crumb texture.
The crumb texture formed because of cold butter ensures you have a crunchy chakli to bite into.
Now start adding water little by little and make a stiff dough. Let it rest for around ten minutes.
Assemble the chakli-maker using the star tip. Take a little dough to stuff into the chakli maker. Re-knead it before stuffing it for a smooth piping experience.
Start piping the dough into circular beauties by applying a little pressure to the handle.
Secure the end with the previous ring so that it doesn’t disintegrate while frying.
Now heat the oil on medium high. Drop in the chaklis one by one using the parchment paper for support. Fry till the golden brown.
Cool down to room temperature and store away to enjoy on Diwali day with your family and friends 🙂
Deep fry alert!
Chivda is a common tea-time snack and a Diwali platter must-have. It is only when you prepare this yourself, you realise how much oil you dunk into your system with every bowl of this yumminess. Every ingredient is deep fried. But then again Diwali is one time of the year where all the rules are broken. Or so they say.
In my family, I am the only one who is not into snacking. I love big meals. But snacks and me are not great friends. Whenever a little hungry my sister opts for farsans, but I would rather fix myself a sandwich. This homemade chivda is an exception though. I absolutely love the combination of its sweet and sour crunch. Just like Besan Laddoos our Diwali is incomplete without a huge dabba of Chivda ready to be shared with loved ones. Similar to the laddoo recipe, I have previously posted the Chivda recipe too. Back then I didn’t post the complete list of ingredients. So here is what you need to make a big batch.
Thick Poha – 2.5 cups
Roasted Chana – 1/2 cup
Raw Peanuts – 1/2 cup
Chopped Cashew – 3 tbsp
Sultanas – 3 tbsp
Fresh Curry Leaves – 2-3 sprigs
Sun-Dried Coconut Slices (Kopra) – 1/2 cup
Powdered Sugar – 1 cup
Red Chilli Powder 2 tsp
Haldi Powder – 1 tsp
Rock Salt – 2 – 3 tsp
Salt to taste
Oil to deep fry
First prep and assemble all ingredients. This means your Poha, chana, peanuts, cashew, sultanas, curry leaves and dried coconut slices should be measured and ready at arms-length to deep-fry. It’s all very quick once the cooking process starts.
Mix all the powder ingredients together in a separate bowl. Keep extra masalas, sugar, rock salt and salt handy to adjust the taste.
Once the above steps are done, heat oil for deep frying. While the oil is heating up, spread out some tissues on the kitchen counter. It can get greasy and messy. Keep a big mixing bowl and a flat spatula handy as well.
Now for the fun part. Take a large steel wire strainer/fryer. Take the poha in tiny batches and deep fry for under 10 seconds on high flame. We want to maintain its pale colour. Shake off the excess oil and put it in the large bowl. While still warm, add in a teaspoon of the masala-salt-sugar mix and gently mix it with the flat spatula. When the poha is warm it absorbs the flavours well.
Once the entire batch of Poha is fried and smothered with the masala mix, check for seasoning. Adjust the flavour to your taste. If you have done a large batch as well, its best to use fresh oil to fry the rest of the ingredients as by now the oil would have become murky. For small batches you need not change the oil
Using the same strainer fry off the peanuts, cashews and chana. Be very careful while deep frying the curry leaves as they splatter a lot. Also the sultanas as they puff up and sometimes burst open splattering hot oil as well. So be cautious.
Finally, mix it all with gentle hands. Let the chivda cool down to room temperature before storing away in an air tight containers.
My first trip to the UAE was great fun. Reminded me of The Strip at Las Vegas with all the interesting architecture. Everything was super fancy. Stayed with my sister at her service apartment in Al Murooj Rotana. The hotel’s Double Decker pub was a family favorite reminding me of our life in London. The trip also included a pre-wedding shoot for a very special couple who are getting married in Goa in December. Shruti lives in Dubai and Veo works in Abu Dhabi. We shot at the beautiful Jumeriah beach and at a stable. Here are some moments
Cooking Mangalorean food is something I really enjoy. The gassis, upukaris, kodhel etc. My mum is definitely the world’s best cook and I have learnt most of the dishes I know from her. Especially traditional food. She would make efforts to make each meal we have had as special and yummy as possible.
I have always wanted to blog her recipes and some of my variations as well. Never managed to do that though. I get bored typing ingredients. I never use measurements. So taking the pains to measure each ingredient was just not my cup of tea. So kudos for blogger friends like Niti Patel, Gayatri Rao and those hundred thousands who take the pain to post recipes.
|Moode is idli steamed in Kedige leaves.
I found this recipe on no other blog. Thanks Charisma 🙂