APPYAYAN : BEST OF 2009 and New Year Wish to all Bloggers

Wishing all my visitors, friends, readers, followers and fellow bloggers a happy, healthy, peaceful & prosperous new year ahead!!!

Another year has passed...What a remarkable year it was! As we tear the wrappers off 2010 calendars, it's time to look back at the year it was and it's time to appreciate what we have and what it gave us and it's time to celebrate with our loved ones. A major global economic disaster, H1N1 epidemic...those are the remarkable memories of 2009. The good news is the World survived. Sure, lots of people have lost their jobs in this hard ecocnomic time, numerous people lost their dear ones in H1N1, my heart cries for them. We spent some fearful months because of H1N1. But there were also some good things happened. India bagged more than 8 Oscars this year, one statue to Music director A.R. Rahman for the Movie "Slumdog Millionaire". World somehow got halfway out of economic crisis. Indian born US based Venkatraman Ramkrishnan was awarded The Nobel Prize for Chemistry. Those are some with an Indian perspective.
In my blogging world, I survived another year.....another busy eventful year...I've posted 95 recipes in this year, just 5 posts sort to hit the century. Even though, I've tried to post more, but right now, my toddlers take more of my time. I ought to spend more time with them than blogging. But I'm so addicted to this, I can't ignore the appreciation I got from my fellow bloggers and even the visitors left some cheerful remarks, which I really appreciate. Fellow bloggers also showered me with lots of awards. Also made new friends in the blogging world. Appyayan celebrated 1 year anniversary in the beginning of this year and 100 th post,too. Also, I've participated on lots of events on blogosphere and hosted 2 events on Appyayan, one of my own, Spotlight : Fish (roundup here) and another event, Sunday Snacks: Festive snacks of Diwali (roundup here), gust hosted by me. Both the events were a great success..thanks to fellow foodies and bloggers. I'll announce the next theme of Spotlight soon.
The best thing happened to me as my blog has selected as one of the Top 7 Bengali blogs, surveyed by Sudeshna of Cook Like A Bong..Thanks again, Sudeshna. My hard work has paid off, finally.....

These are some of my most popular recipes of this year:

Category : Sweets/Dessert

Stewed Pumpkin in Coconut cream

Malpoa

category : Indian Bread

Radhaballavi/Dal Puri ---A bengali delicacy (lentil filled spicy phulka/puri)

Beetroot Chapathi

Category : Non-veg

Dimer Jhol (Bengali Egg curry)

Chatpata Chicken

Category : Vegetarian recipe 

In this category, I've posted the most.

Okra in Roasted sesame and poppy seed sauce

Narkel Sorshe Patol(Pointed gourd with Mustard & Coconut)

Stuffed Bell Peppers in Sesame Peanut Sauce

& many more ....................

Category : Appetizer/Snack 

Masala Peanuts

Beguni or Brinjal Fritters

Pyaji(Bengali Onion Pakora) 

Category: Breakfast dishes

Scrambled Paneer Sandwich

Bread Utthapam

I have also created Appyayan's Recipe Index this year..pl. visit to see more recipes..I've categorized it for easier search.
Last few months, I couldn't do bloghopping much because of all the engagement with my family, but I met many wonderful new bloggers, who are very creative cook. My fellow bloggers have been by my side throughout the year, who supported me always with their warm comments..Thank you all and let us always be together. Perhaps, I won't be able to wish you all seperately, so Hereby I'm wishing wholehearttedly, Everyone of you.......

Sharing my memories with Srivalli in her "Best of 2009" event.

MW Honey Lemon Pistachio Cookies

Hi friends, hope you all had a wonderful time during Christmas, spend nice and valuable time with family and friends, baked lots of goodies. I also spent wonderful time with family. As you saw. I havn't posted any baked goodies so far, the reason, I don't own a baking oven here in Singapore. But I love to bake. The day before christmas,  my daughter suddenly asked me, "Mom, can you bake some cookies for me like you baked before?" "But we don't have any oven, dear, how I'll bake cookies?", I replied. Then she was quite disappointed with my answer. I felt very bad, so I thought to bake something in Microwave, which I totally resist to do. I don't know, I think I have some kind of phobia of cooking or baking anything in MW. But that day I just forced myself and thought to surprise her with some homemade cookies.
So I chose one recipe from my baking book and planned to give it a try in MW and crossed finger for good results, as I was making cookies in MW for first time, had no idea how the outcome will be. For my surprise the result was quite good, not as good as oven baked cookies, but if you don't have any oven I'll recommend to bake in MW. It was a good crunchy cookies, didn't get the golden colour like oven-baked ones but that's ok...and it took only 5 minutes. And the best part was my daughter liked it and she was so happy. I was relieved to see happiness in her eye again.

For those who are novice or amateur in MW cooking like me, I'm posting the recipe for them to give it a try and to come out of fear of MW cooking.......................


Ingredients : (recipe will make 20-24 cookies)
Honey : 1/3 cup
Fine Sugar : 1/2 cup
Butter/margarine : 1/4 cup (room temperature)
Water : 2 tblsp.
APF/all purpose flour : 2and 1/2 cup
Egg : 1 (beaten)Baking powder : 1 tsp.
Pistachio/almonds : 1/2 cup (chopped)
Lemon peel : 1/4 cup
Lemon extract: 1 tsp.

Method :

• In a medium sized saucepan, combine honey, sugar, butter/margarine and water. Stirring constantly, cook over low heat until butter melts and sugar dissolves. Cool to room temperature. 
• In a large bowl, blend flour, baking powder, pistachios and lemon peel. 
• Stir beaten egg and lemon extract into cool honey mixture. Stir honey mixture into four mixture little by little and mix. Knead to make a soft pilable dough, not too hard. Cover with a plastic wrap and refrigerate the dough for 1 hour.

• Take out and divide the dough into 5-6 big balls. Take each ball and spread out to 1/4 inch thickness. Cut into your desired shapes with cookie cutter.

• Take a microwave safe container/plate, grease it a little or place them on a waxed paper on MW glass tray.
• Microwave on medium high for 4 minutes. (My MW power is 1250 watt-time depends on the power level of your MW)
• The cookies should be just firm when done. It will be crunchy when cooled down. 

I made star shaped cookies with half of the dough and the other half I rolled into a log shape. Then cut into 1/4 inch round shaped cookies with a sharp knife.

Caution :

• Do not cut the cookies too thin. It will be burnt very fast.
• Do not bake more than 5 minutes. 
• Check every minute. You can't relax while baking in MW unlike oven. Stand infront of it and check thru the glass door.
  

So, give this a try..you won't regret............Happy holidays, everyone..................
Cookies are off to Mahimaa's Contribute your recipe : Cakes & cookies   event

Kumror Choka/chakka - A Pumkin Delight from Bengali cuisine

Kumror choka or chakka, is an absolutely delightful dish made from pumpkin, belongs to bengali cuisine. The method of cooking this dish differs slightly from home to home. Every home has their own touch on it. But the main ingredients are always the same...pumpkin, potato and kala chana or black chick peas. Some people also add parwal/patol/pointed guard, too. But that is optional. The spices also play an important role, here. The taste differs there. Today, I'll share my mom's recipe of Kumror Chakka, as we call it. Her spicing system is the secret touch in this dish. I think my mom makes this dish the best. It goes very well with roti, luchi(phulka) or paratha and even taste very good with rice. Try it out, who havn't tried it yet..it's absolutely yummy................

Ingredients :

Pumpkin(kumro) : 1/2
Potato : 2(medium)
Chola/kala chana/Black chickpeas : 1/2 cup (soak overnight or 4 hours in hot water)
Panch phoron : 2 tsp.(1 tsp. for tempering+1 tsp.dry roasting)(5 spices- fenugreek, mustard, white cumin, black cumin & fennel/aniseed(mouri) seed - mix each in equal quantity and store for future use)
Bay leaves : 1
Green chilli : 1 (slitted)
Turmeric Powder : 2 tsp.
Chilli powder : 1 tsp.
Cumin powder : 1 tsp.
Ghee(clarified butter) : 1 tblsp.
Bengali Garam masala : 1 tsp.(grounded powder mix of 1" cinnamon stick, 2-3 cardamoms, 3 cloves)
Raw peanuts : 1 tblsp.
Oil : 2 tblsp.
Salt to taste
Sugar : 1 tblsp.
Fresh coriander leaves(optional)

Method :

• Cut pumkin in big cube like pieces and potatoes in medium sized cubelike pieces. The pumpkin pieces should be bigger than potatoes, as pumpkin cooks faster than potatoes.
• Soak chickpeas overnight if possible, otherwise soak in hot water for 4 hours. 
• Dry roast 1 tsp. panch phoron on hot tawa until seeds start to splutter and turn light brown, you'll get the aroma,too. Remove from heat and immediately grind in coffee grinder and keep in an airtight container for future use.
• Fry raw peanuts and grind coarsely into little pieces.
• Heat oil in a pan, temper with bay leaf and panch phoron, when seeds start turning light brown, add pumpkin and potato pieces. Add salt, slitted green chillies and fry for 2-3 minutes. Add all powdered spices and kala chana or chick peas now. Mix well adding 2-3 tblsp. water into it.
  
• When spices blend well, add 1 cup or enough water to cook the veggies. When water dries up and the veggies are cooked, check the seasoning and add sugar now. Mix well, the taste will be a blend of sweet and spicy. Add ghee and garam masala. Mix well, stir for 1 minute and remove from heat.
• Lastly add roasted panch phoron powder and fried peanuts. (this is the secret spice in my mom's recipe...oops, secret is out, mom)
• Garnish with fresh coriander leaves, if available. 
  

The aroma of roasted panch phoron powder makes this dish so different and chick peas add the crunch, here......Serve hot with rice or rotis............try it out
 

Sending this veg. and legumes delight to MLLA : 18 to Srivalli of Cooking 4 All Seasons, event is a brainchild of Susan of The Well-seasoned Cook

Bhindi Posto(Okra w/poppy seed) & Jhinge-aloo Posto(Ridge gourd-potato w/poppy seed)

Posto, or poppy seed or khas khas, is the star ingredient of today's post.

Points to be noted : Even though opium and poppy seeds are correlated, poppy seeds do not contain any narcotic properties and hence one can benefit from poppy seeds nutrition without the effects of opium. 
The poppy seeds contained 45 to 50% of unsaturated essential fatty acids, which make it a good source of nutrition and health food. Poppy seed have many medicinal properties too. They are considered to have high cooling properties, their usage is believed to relive digestive disorders, and is a great cleanser for the system too.The poppy seed contains extensive quantities of calcium and phosphorus. So, it is very good food for lactating and pregnant mothers. Poppy seed paste also helps to cure Insomni, joint pain, skin blemishes, dry skin problems etc. Poppy seed oil which is rich in linoleic acid (an important omega-6 fatty acid), health and protecting the heart against cardiovascular diseases and heart attacks. The oil is also rich in oleic acid, which is believed to help prevent breast cancer. So, add poppy seed in your diet if you're not doing, to have this above mentioned health benefits.
I just love this spice like most of the Bengalis do. Bengali's love for this spice is something undescribable. I think, so far people from all over the World know about Aloo Posto, The famous Bengali vegetarian dish. There are many variants to this basic dish. Just replacing the vegetable like potato & Bhindi(okra) or potato & ridge gourd(jhinge) or potato & drumstick(sajne data), or sometimes single vegetable like bhindi(okra) or Parwal/patol(pointed gourd) with poppy seed paste makes a divine dish with hot rice. Even, non-veg dishes like, Murgi posto(chicken with poppy seed) or Prawn posto or Rui posto(carp cooked with poppy seed) are also made in bengali cuisine. Roughly grounded poppy seeds are also served raw, mixed with chopped green chilli, onion and mustard oil, known as Kancha posto bata is another preperation, which tastes great with hot rice. Another preperation, is Posto'r bara, grounded poppy seeds made into round patties and shallow fried, taste just divine.
I've posted my one of the favorite poppy seed dish, Sajne data O Aloo posto(drumstick & potato with poppy seed paste) already. Today, I'll post 2 more varieties.., on request from one of my blog followers..
Another advantages of these dishes, is very easy to cook, and need very few ingredients.

\\1//Okra or Bhindi Posto(Okra with poppy seed)

Ingredients :

Okra : few
Poppy seed : 3-4 tblsp.
Green chilli : 1-2
Turmeric powder : 1 tsp.
Salt to taste
Oil : 1-2 tblsp.

Method :

• Wash okras first, pat dry. Cut off each okra head and tail a bit, then cut half the bigger ones and if small, do not cut. 
• Grind poppy seed in a dry or coffee grinder with  the chillies. Adding chillies is optional. If you can tolerate, then add them, otherwise omit and just add a pinch of chilli powder. But green chilli blends very well with poppy seeds. I only use green chilli while cooking with poppy seeds.
• Heat oil in a pan, throw the okras. Fry for 2-3 minutes adding a pinch of salt and turmeric. Mix 2 tblsp. water with poppy seed paste and add the paste to okras. Mix well and stir until water dries up. then add 1/2 cup or just enough water to cook okras. 
• Cook covered until okras are done and water dries up completely. Check the seasoning and You are done.

You have a great tasting side dish which tastes divine(especially for the okra/bhindi lovers) with hot rice..................

\\2// Jhinge Aloo Posto (Potato & Ridge gourd in poppy seed paste)

(The light green veggie you see, are the ridge gourds)

Ingredients :

Potato : 1 or 2(medium)
Ridge gourd : 2
Poppy seed : 3-4 tblsp.
Green chilli : 1-2
Turmeric powder : 1 tsp.
Black cumin seed/Kalonji/kala jeera : 1 tsp.
Salt to taste
Oil : 1-2 tblsp.

Method :

• Cut potatoes in small cube like pieces. Cut ridge gourds also the same way.
• Grind poppy seed in a dry or coffee grinder with the chillies. Adding chillies is optional. If you can tolerate, then add them, otherwise omit and just add a pinch of chilli powder.
• Heat oil in a pan, temper with black  cumin seed and add the potatoes. Add salt and turmeric powder. Stir fry for 2-3 minutes. Mix 2 tblsp. water with poppy seed paste, then add the poppy seed paste. Mix well stirring, until water dries up.
• Add 1 cup water just to cook the potatoes. We will add ridge gourd at the end as it gets cooked very fast in minutes. Cover and let it cook. When potatoes are almost done and water almost dried up, add ridge gourd pieces. Cover again and wait till water dries up. Check the seasoning and stir to coat potatoes and ridge gourd with poppy seed paste.
  

 Serve this with hot rice and dal and enjoy......................

My other recipes reposting here, Poppy seed as a Key ingredient :

• Palong-saag Bhaja posto diye (Spinach & green veg. fry w/poppy seed) 
• Sajne data O Aloo Posto (Drumstick N potato in poppy seed paste)
• Pyaj-Aloo posto (Potato & Onion in poppy seed paste) 

 Sending all 5 recipes to RV, who is hosting Think Spice: Think Poppy seed ,

event masterminded by Sunita of Sunita's World

Bhindi Do Pyaza (Stir fried okras with onions)

Bhindi, Okra or Ladies Finger(Bhendi/dharosh in Bengali) is my most favorite veggie. I just love them anyway it is made(not raw, btw), even just boiled, is my most favorite way of eating LF. Though, I think, this is my first posted recipe on Bhindi in this blog. In Bengal, we make them with poppy seeds i.e., dharosh posto(I'll post the recipe soon), or with mustard seed i.e. Sorshe dharosh, sometimes with other veggies in Mixed vegetable. This very recipe I'm posting today is belongs to North Indian cuisine. It goes very well with any Indian flatbread (roti, luchi/phulka, or Paratha) or even with rice. It is very common in all Indian restaurant menus. As the name suggests, this dish is made with double the amount of onions(do-pyaza, where do means double or two and pyaza is onion/pyaz) than any regular curry. Crisp stir fried okra is tossed with liberal amount of sauted onions and with a touch of yogurt at the last to give it a distinguishable tangy taste. As much as I love this veggie, my husband is just the opposite. But this dish can turn a non-lover to a fan of it like my husband. Try this with a bhindi non-lover and see. Ok, let's move to the recipe now....

Ingredients :

Onions : 2(big-chopped lengthwise)
Okra/bhindi : each cut in half
Ginger paste : 1/2 tsp.
Cumin seeds : 1/2 tsp.
Turmeric powder : 1 tsp.
Chilli powder : 1-2 tsp.
Green chillies : 2 (slitted)
Salt to taste
Oil : 2 tblsp.Yoghurt/curd : 2 tblsp.(beaten)

Method :

• To avoid the sliminess of okra, first wash them, dry and then cut in desired length. For this recipe, cutin bigger pieces, may be in half.
• Heat oil in a pan, temper with cumin seeds. When it turns light brown and splutters, add onions. Fry for 2-3 minutes in medium flame. Add ginger paste and green chillies. Add turmeric and chilli powder. 
• Mix well and then add okra pieces. Stir fry in medium flame until they softens. This takes not more than 5 minutes. Lower the flame and add beaten yoghurt. Mix well with okras. Check the seasonings. If you think it is too tangy, add 1 tsp. sugar and adjust.
  
• Stir fry till yoghurt dries up. Serve hot and enjoy with rice or rotis ..............................
  

Full Meal idea : Koraishuti'r Kachori(green peas kachori) & Dum Aloo

This post is dedicated to another full meal idea from me...This time it's Koraishuti'r Kachori or green peas kachori, a bengali delicacy, deep fried bread stuffed with green peas and Dum Aloo, a North Indian Style Spicy potato curry. Both goes very well together, complementing each other.

Karaishuti'r/matarshuti'r Kachuri (Green Peas Kachori)

It is another famous and bengali's beloved delicacy (just like Radhaballavi/Dal puri), generally made at the beginning of winter with the fresh green peas. But nowadays, with the blessings of Giant Supermarkets, you can get frozen green peas throughout the year. It is a small deep fried bread made with white flour(maida) and stuffed with spice mixed mashed up green peas. It just melts in your mouth. Bengali style chana dal with coconut(cholar dal narkel diye) also goes very well with peas kachori.

 (Sorry,couldn't take better pictures, guests were waiting, may be next time) 

Ingredients :

All purpose Flour(maida) : 2 cups
Ghee/oil : 2 tblsp.
Salt to taste
For green peas filling :-
Green peas(fresh or frozen) : 1 cup
Ginger :1" (Grate and squeeze out the juice)
Cumin seed : 1tsp.
Dry red chilli : 1
Fennel/Aniseed/Saunf : 2 tblsp.(grind into powder)
Red chilli powder : 2 tsp. (as per taste)
Sugar : 1 tsp.
Oil for frying

Method :

• Prep: Dry roast cumin seed and dry red chilli until brown. Remove and grind immediately and store into a container to preserve the flavour .you can store for further use.
• Take flour in a big bowl, add ghee/oil and 1/2 tsp. salt, mix well with the flour, then add enough water to make a tight dough. Keep aside.
• Now make the filling . If using fresh peas, boil them for few minutes. Then grind into a paste with very little water. Heat 1 tblsp. oil in a pan, add the peas paste and dry some more stirring continuously. when all the water evaporates, add roasted masala powder, chilli powder and grounded fennel seed powder. Add sugar and salt. when mixed well together, remove from heat and let it cool a bit.
• To make kachoris: From flour dough make small balls. With a rolling pan, widen each ball a bit, put 1 tblsp. filling in the center, and seal it again carefully from all sides. Make a round ball again. Stuff other flour balls with filling same way like this.(for a step-by-step instruction picture, click here).
• Now take one stuffed ball and flatten the ball 3-4 inch wide pressing very gently. Take care not to break the outer cover. The filling should not come out of it. 
• Heat enough oil in a pan for deep frying. carefully drop one rolled out bread into oil through the side of the pan. Press one side of the bread with a spatula, once that side is puffed up, flip to the other side and fry until lightly browned. Take out from oil. Drain the excess oil on a paper towel.
• Kachori is ready to serve. Always make just before serve, it doesn't taste the same when cold. Fry other kachoris same way.
  

Dum aloo(baby potatoes in thick gravy)

Check out my other recipe of Dum aloo in Bengali style, here.

Ingredients :

baby potatoes : 20-25nos.
Onion : 2(medium-grated)
Tomatoes : 2(medium-pureed)
Ginger-garlic paste : 3tblsp.
Cumin seeds :1 and 1/2 tsp.
Poppy seeds : 1 tblsp.
Red chilli powder : 1tsp.
Turmeric powder : 2 tsp.
Cardamom : 2
Cloves : 4
Dry red chilli : 1(big)
Cinnamon : 2(1" stick)
Bay leaves : 1-2
Yoghurt/Curd : 1/2 cup(beaten)
Oil : 3-4 tblsp.
Sugar : 1 tsp.
Salt to taste
Garam masala powder : 1 tsp.(powder mixture of cardamom, cinnamon & cloves)

Method :

• On a hot tawa/pan, roast together cardamoms, cloves, cumin seeds and poppy seeds. Grind roasted ingredients into powder. Grind together onion, ginger and garlic into paste, add roasted powdered masala into it, keep aside.
• Meanwhile, boil unpeeled potataoes in a pressure cooker until tender, not overboiled. Remove and peel the potatoes. 
• In a pan, heat oil, fry potatoes adding little salt from all sides until golden brown. Remove on a paper towel.
  
• In the same pan, add 2 tblsp. oil, add whole red chillies, cinnman and bay leaves and 1/2 tsp. of cumin seeds. Stir for a few seconds, then add grated onion paste and fry till golden brown. Add roasted powder, tomato puree, salt, chilli and turmeric powder. 
• Keep stirring, stir for 3-4 minutes, then lower the flame to sim, add curd little by little, mixing well with the masala paste. Stir fry till oil seperates. Add fried potatoes and stir gently to coat the potatoes with the masala. Add sugar at this moment. 
• Add 1/2 - 2/3 cup water and in low flame let it cook. When water dries up and gravy thicken, check the seasoning. Add if needed. Remove from heat. Add Garam masala powder. Stir and serve hot. 

 Dum aloo is going to take part on RV's event, "Think Spice : Think Poppy seed", which is brainchild of Sunita of Sunita's World and Green peas Kachori is on the way to MLLA:18th Helping, nestled this month @ Srivalli's Cooking 4 All Seasons, event is masterminded by Susan of The well-seasoned Cook

Try out sometime, friends and let me know how much have you like this combo...Bon Appetit !!!!!!!!! Have a great foodilicious Weekend, everyone...........

Chola bhaja - Fried Black chickpeas/kala chana.

My last post was a tea-time snack....here I am again with another great and healthy snack, which goes great with tea or coffee and it's not deep fried, so it's one of a kind guilt free and healthy snack. It is made of black chana or chola in Bengali. Just soak for few hours and then shallow fry them in medium heat, and you have home made healthy tea-time snack. I learned it from my friend, and from that day on it has become my hubby's favorite snack. It is nutritious and also quite filling.

Ingredients :

Black chickpeas/chola/kala chana : 1 cup
Onion : 1(medium-chopped)
Green chilli : 2(chopped)
Mustard Seeds : 1 tsp.
Oil : 2 tblsp.
Chilli powder : 1-2 tsp.
Salt to taste

Method :

• Soak chickpeas overnight if possible, or for 3-4 hours in hot water. WHen soaked totally, remove and pat dry.
• Heat oil in a wide pan, temper with mustard seeds. When seeds start to crackle, add chopped green chillies and finely chopped onions. Fry until onions turn light brown, then add Black chickpeas.
• Stir and mix with onions. Turn the heat to medium. Keep stirring them continuously for another 10 minutes. The key for this snack is in the frying. 
  
• After frying for 10 minutes in medium heat, you will find chickpeas became soft and cooked from inside. 
• Enjoy this yummy snack with tea or coffee, but consume immediately. Do not store them.
  

 Fried black chick peas is going to take part on MLLA:18, guest hosted by Srivalli and the creator of this event is Susan of The well-seasoned Cook.

Reposted Recipe :

Masala Peanuts

 Beguni Or Brinjal Fritters

Sending these 3 yummy tea time snacks to EC of Simple Indian Food for her event WYF : Tea Time Snack

Round-up of Sunday Snacks : Festive snacks of Navratri & Diwali

It's time for the "Sunday Snacks" Round-up for the month of Oct-Nov....the theme was Festive snacks of Navratri and Diwali.....This event is a brainchild of Hima of SnackOrama, she passed the rein to Pallavi of All Thingz Yummy for some reason and this time guest hosted by me...I want to thank Pallavi for giving me the opportunity to host this great event. I totally loved the whole experience and proudly presenting the round-up.
Through this theme, I wanted to know some Indian regional snack recipes, what we make during the festival time. Some foodies also sent me sweet recipes, which I accepted, as without making your mouth sweet, any festival is incomplete, especially Diwali.

I want to thank wholeheartedly to all the foodies who sent their entries for this event. The next edition is hosted by Manju of Mirch Masala...for the announcement of theme, checkout here.

Now let's move to the roundup..........

Snacks

From the state of Karnataka :

Supriya of Celebrating Little Things In Life sent this chivda,

which is made during Diwali.

From the state of Punjab :

Meera Of Enjoy Indian Food sent this mouth watering Tandoori Chana Jor garam, made with garbanzo beans

From the state of Tamil Nadu:

Shanthi of Shanthi Krishnakumar"s Cookbook
sent this Yummy Vada recipe, Amma Vadai




Kamala of Cook@Ease sent this nutritious Sprouted Peas Sundal, which is made during Navratri for Prasad, she further sprounted the peas to make it more nutritious..great idea, Kamala

Priya of Priya's easy & tasty recipes sent multiple entries for this event..You can expect multiple entries for any event from only this blogger
Split roasted Gram dal Murukku , which is made during Diwali

 Godhuma(wheat) & Sweet Potato Bonda 






From the state of Gujrat :

Sudeshna of Cook like a Bong sent this popular yummy wholesome gujrati snack, "Khandvi"

From the state of West Bengal : 

Sharmistha of Cook-A-Doodle-Do sent this alltime favorite Sabudana Vada



and this Yummy Fish Croquette aka Fish Chop recipe

These two snacks recipes are contribution from my side(Indrani of Appyayan)

Beguni or Brinjal fritters is very popular and beloved Bengali snack, it is available in any snack shop there and also made at home during festival time or on any homely occassion like Birthday, Marriege.

Masala Peanuts or Spice crusted crunchy peanuts, which is basically from North India, but now widely popular allover India, made during festival time like Navratri and Diwali





Renu of Renu's Kitchen sent this Low fat Baked Shakarpara, which is traditionally deep fried, but she baked it to make this snack more healthy

Now it's Sweet time

Sudha of Malaysian Delicacies sent this Famous Puran Poli or Sweet pan-fried flatbread, belongs to  the state of Maharastra

Shobana of Jounal of a Budding Cook sent this Rawa Laddoo, belongs to the state of Tamilnadu 

Priya of Priya's Easy N Tasty Recipes sent this popular Diwali sweet and yummiest laddoo of all, Boondi Laddoo, belongs to the above state



another sweet dish from Priya, Maida Halwa, belongs to the above state

next entry from Priya, a very healthy sweet dish, belongs to the above state, Microwave Butternut Squah and Barley Kesari 




Another sweet dish entry from Priya, from the state of Maharastra, Besan laddoo

Unfortunately last entry from Priya, belongs to the state of Tamilnadu,  Microwave Pumpkin & Coconut halwa, 

Bindiya of In love with Food sent this Easiest Coconut laddoo

  recipe,which is very popular during Diwali 





Last and very Gorgoeus entry of this event from  Kalva of Curry In Kadai

this most popular Diwali sweet of India, Kesar Badam Vermicelli kheer

Hopefully, I have included all of your entries and links, if I missed any of your entries/links, pl. check and send me a mail....
Check out previous Sunday Snacks Round-ups :

Sunday Snacks : bake it 

Sunday Snacks : Fix it

Sunday Snacks : Fry it

Sunday snacks : Hot & Spicy

Sunday Snacks : Grab n go

Sunday Snacks : Chaats

Sunday Snacks : Spill the beans

Sunday Snacks : Snacks with bread