Tag Archives: madraasi deepavali recipe

Nov13

Diwali / Deepavali – 2015

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Diwali / Deepavali – 2015
Diwali / Deepavali – 2015

Deepavali celebration at our home, clicks during pooja. Let me list out the dishes and click on the name of the food for recipe link:

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Nov3

Deepavali / Diwali sweets and savories

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Diwali / Deepavali is one of the most important festivals of India, which is commonly celebrated by most of the Indians. Diwali or Deepavali means festival of lights, Diwali signifies the victory of light over darkness. Diwali falls between mid-October and mid-November.

Diwali is celebrated in different ways all over India. In TamilNadu, Diwali is known as Deepavali – means lamp lights, it signifies the death of Narakasura at the hands of Lord Krishna. Narakasura a demon, tortured people and then Lord Krishna defeated him. Then people celebrate the Narakasura’s defeat by taking oil bath, wearing clothes, preparing variety of sweets, wearing new dress, bursting crackers and then visiting temples. They also exchange sweets with neighbors and friends.

Diwali Sweets and Snacks

Diwali Sweets and Snacks

Usually I am fond of Deepavali right from the childhood as my name “DEEPA” relates with the Festival, moreover we get three to four new dress, the first one is a traditional dress may be a silk saree or silk pavadai (long skirt) for women and silk dhoti for men, the second one is a compulsory party wear and then the others may be of what is new in store or what is hot in trend. My mom and grand ma prepares sweets and savories for almost a week time. On the deepavali night we start bursting crackers, with care and safe. Not miss this but nowadays this had become the most essential – Television Programs with lots of live shows, recently released movies and so on. Also there will at least 4 to 5 new movies of top stars getting released and we use go for the movies on the next day.

As a food blogger now, let me share few of the Diwali sweets and savories with you and also stay tuned for few more upcoming recipes…

Badhusha
Milk Poli / Paal Poli
Jeera Poli
Beetroot Halwa / Beet Halwa
Bottlegourd / Surakkai / Lauki Halwa
Pumpkin Halwa
Basundi
Rasgulla
Kalakand
Besan Laddu
Rava Laddu/Semolina Laddu/Sooji Laddu
Paneer Laddu
Sweet Diamond cuts with wheat flour
Sushiyam/Suyyam
Oats Dryfruit Burfi (Sugar Free)
Badam (Almond) Halwa
Mung Bean Laddu / Paasipayaru Laddu
Mysore Pak
Rasmalai
Banana Halwa
Kaju Katli
Carrot Halwa
Maida Cake / Maida Biscuits
Corn Flour Halwa / Bombay Halwa / Karachi Halwa
Rava Paniyaram
Kalakand
Karupatti Mittai / PalmJaggery Candy
Thaen Mittai / Honey Candy
Dates Halwa
Sweet Somas recipe / somas recipe / Karanji Recipe

 

Savories

Thattai
Ribbon pakkoda / Nada Thenkuzhal
Butter Murukku / Butter Chakli
Rava Murukku / Semolina Chakli
Savory Diamond cuts with Maida
Ulunda vadai / Fritters
Paruppu vadai / Masala Vadai / Lentil Fritters
Omapodi
Thattai
Aval Mixture / Flattened rice Mixture

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Oct5

Susiyam Recipe / Suyyam recipe / How to make susiyam – Sweet Recipes (Diwali recipe)

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Susiyam/Suyyam is one of the traditional sweet prepared during festivals in South Indian. It is the most common sweets among Thoothukudi and Tirunelveli people, also known as susiyam among them. This is done as an offering to god on festivals like Diwali and Saraswathi puja.

Chana dal is very often used in cooking all over India. It is good for diabetics, since it has low glycemic index. It is a protein rich supplement for the people who are vegetarians and would not consume animal protein. Also a most important practical means of eradicating protein malnutrition among kids and nursing mothers.

CLICK HERE for Diwali / Deepavali recipes.

This is done by boiled channa dal, grated coconut with jaggery and coated with maida. Jaggery can also be substituted with brown sugar. Let us move on to the recipe of Suyyam / Sushiyam…

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Susiyam / Suyyam

Ingredients:

  • Bengal gram / Channa dal / Kadala paruppu – ½ cup
  • Jaggery – ½ cup
  • Grated coconut – ¼ cup
  • Cardamom powder – 1 tsp
  • Maida/All purpose flour – ½ cup
  • Rice flour – 2 tbsp
  • Turmeric powder – a pinch
  • Salt to taste
  • Oil for frying

Making of Susiyam –

Preparation:

  • Wash the channa dal and pressure cook with water for 2-3 whistles. The dal should be boiled but not mashed.
  • Strain the water and put the dal in a mixer, grind it to fine paste.
  • Transfer it a bowl and put the mashed jaggery, stir it well with the hands.
  • Put the grated coconut and cardamom powder, stir well and make them into small balls.
  • Now take the maida, riceflour, salt, turmeric powder in a bowl and make them to a paste with water. The batter should be semi-thick, because it should coat the balls.
  • Heat oil in a kadai.
  • Put the ball on the batter and roll it gently, to get it coated.
  • Put the coated ball in oil and fry gently in all sides. Remove the crispy sushiyam from the oil and place in paper towel to remove the excess oil.

Serve hot. It can be stored for a day in room temperature.