Video: Maida Chakkuli/ Chakli/ Murukku | Deepavali/ Diwali Special

Maida Chakkuli/ Chakli/ Murukku is a popular South Indian snack. In this recipe, a dough is made using roasted urad dal flour, plain flour with few add ins. It is then placed in a chakli press to form Chaklis. It is then deep fried to get addictive, crispy chaklis. This recipe is from my mother. She has made these for years and I have fond memories of helping her. I hope you enjoy making them for your families. It is a little involved process but worth the effort. Please leave me a comment if you have any questions.

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Ingredients:

Maida/ Plain flour - 4 cups Urad dal - 2/3 cup Butter - 2 tsp Cumin seeds - 2 tsp Sesame seeds - 2 tsp Salt - 2 1/2 tsp (or to taste) Oil - For deep frying Written recipe - http://www.lakshmicanteen.com/2012/07... email - lakshmicanteen.koppa@gmail.com

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Video: Corn Chivda/Chooda (Makai Ka Chivda)| Deepavali/Diwali Recipes

Corn Chiva/Chooda/Chevda is a popular Indian tea time snack. I have used corn poha to make this snack. Corn poha is uncooked corn flakes. Making this mixture is really simple. Corn poha is deep fried followed by peanuts, raisins and cashews. It is then mixed with few spices, sugar and salt. Corn chivda can be stored in an airtight container for 1-2 weeks. Hope you get a chance to make this delicious chivda. Please leave me a comment if you have any questions.

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Ingredients:

Corn Poha - 2 cups Peanuts - 1/2 cup Raisins - 1/3 cup Cashew pieces - 1/4 cup Fennel seeds (Saunf) - 2 tsp Curry leaves - 1 sprig Powdered Sugar/ Fine sugar - 2-3 tsp Oil - For deep frying For Sprinkling: Red chilli powder - 1/2 tsp Turmeric powder - 1/4 tsp Salt - 3/4 tsp Written recipe - http://www.lakshmicanteen.com/2014/05... email: lakshmicanteen.koppa@gmail.com

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Video: 5 Cup Burfi/Barfi | Rava Burfi| Deepavali/ Diwali Recipes

5 Cup Burfi is a simple sweet made using just 4 ingredients- Rava, milk, ghee and sugar. The flavor of the ghee stands out in this burfi. So make sure you use the best ghee. I have been making this recipe since I was a teenager. I got this recipe from my grandmother's sister. The recipe is very simple. Dump all the ingredients in a heavy bottomed pan and cook it. Please don't walk away while making this burfi. Keep a close eye at the end stage. Once the ghee starts to separate, immediately transfer to a greased dish. Hope you enjoy making this sweet for the upcoming festival. Please leave me a comment if you have any questions.

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Ingredients:

Rava - 1 cup Sugar - 2 cups Milk - 1 cup Ghee - 1 cup Note - In the video, I halved the recipe. Written recipe - http://www.lakshmicanteen.com/2011/10... email:lakshmicanteen.koppa@gmail.com

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Video: Cauliflower Pizza ('Anthony's Coal Fired Pizza' Inspired)| No Sauce, Thin Crust Pizza

This recipe was inspired by a pizza we ate a few years back at a popular restaurant named Anthony's coal fired pizza. That was the first time we had a no sauce pizza with a cauliflower topping. We were skeptical but it did taste amazing.

I have been making it for years now with a thin crust and this has become our favorite pizza. The cauliflower florets are roasted along with garlic and spices. It is then spread on a thin layer of pizza dough. Followed by shredded mozzarella cheese, romano cheese and panko bread crumbs. Finally it is baked in a very hot oven to get a cheesy delicious cauliflower pizza.Do give this recipe a try and let me know how it turned out for you. Please leave me a comment if you have any questions.

Video recipe is here. Please subscribe to my channel for regular updates.

Ingredients:

For the pizza dough: Plain flour (or bread flour) - 3/4 cup + 2 Tbsp Salt - 1/2 tsp Sugar - 1/4 tsp Olive Oil - 1/2 Tbsp Luke warm water - 80ml Active Dry yeast - 1/2 tsp For toppings:

Cauliflower (medium sized) - 1 Garlic pods(big sized) - 6-7 Olive Oil - 2-3 Tbsp Red chilli flakes - 1/2 tsp Salt & Pepper - To taste Panko bread crumbs - 1/3 cup Mozzarella cheese (shredded) - 3/4 cup Romano (Parmesan) Cheese - 1/3 cup Written recipe - http://www.lakshmicanteen.com/2014/06... email: lakshmicanteen.koppa@gmail.com

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