Indian Festival Dates for 2009

Staying in US, it is hard to remember the dates of the festivals celebrated in India. As children or the parents don't get holidays for Indian festivals, it is challenging to keep a track of all the dates. My parents usually inform me whenever any festival is nearing. I found this helpful article posted by Pratibha of "The Indian Food Court" listing the dates of various Indian Festivals for 2009. Click here for a list of Indian holidays for 2009.

Mathri / Salted Crackers

My husband bought haldiram mathri last week from the Indian store. The mathri was very tasty and all the mathri's got over in an hour. Since last week we have been reminiscing about the mathri's, so I thought of making a container full of them to last longer than an hour. I also took some of them when I was having a potluck lunch with my friends. Everyone loved the mathri's.

Ingredients
2 cups flour (I used 1/2 cup whole wheat flour and 1 1/2 cup flour----makes around 50 matharis)
1 tablespoon methi or fenugreek powder
1 teaspoon chili powder or as desired
1 1/2 teaspoon ajwain or caraway seeds
2 teaspoon oil
salt for taste
oil for frying

Method
Mix fenugreek powder, the flours, chili powder, salt, chili powder, 2 teaspoon oil and ajwain. Mix in water to make a tight dough like the chappati dough. Break small balls of the dough with your fingers and stretch it to make thin 2-inch diameter discs. Punch some holes with a fork so that the mathri won't puff like a puri while frying. Fry it in hot oil on medium heat till golden brown and crisp. Store in an air tight container. Serve with tea as snacks.

Bread Upma / Bread Upkari

Bread upma is a different and jiffy way to serve bread for breakfast. It also makes a great tiffin recipe.

Ingredients
10 bread slices
1/2 onion
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds or jeera
1/2 teaspoon turmeric powder
4-5 curry leaves or kadipatta (optional)
4 tablespoon coriander leaves
1 teaspoon urad dal or split black gram
2 green chilies
1/4 cup curd (optional)
1 teaspoon sugar
1 tablespoon oil
salt for taste

Method

Cut the bread into 1/2 inch cubes. Heat oil in a skillet. Add the mustard seeds. When the mustard seeds splutter, add the cumin seeds, turmeric power and urad dal. Fry till the urad dal till pink. Add the kadipatta and slit green chilies. Add chopped onion and fry till the onion is pink. Add the sugar and curd and mix well. Add salt as per taste and mix well till the masala mixes with the bread. Add the bread cubes and cook covered for 5-10 minutes. Sprinkle some water to soften the bread. Garnish with coriander leaves and serve hot.

Preparation time: 30 minutes
Serves: 2-3

Some Event Roundups and Other Interesting Posts

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Wholegrain Baking – Oats Event
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Festive food
Sunday Snacks With Bread
Cooking for Guests
German Roundup
Breakfast Roundup
Sandwich Roundup
Healthy Lunch Box Roundup
British Food Roundup
English Summer Roundup
Express Your Mood Roundup
Bread Roundup
Cilantro Roundup
Lucknawi Roundup
Vegan Italian Roundup
Haryana Roundup
Awadhi Roundup
Festive Bread Final Course Roundup
Festive Bread Second Helping Roundup
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Maharashtra Roundup
Healthy Cooking Roundup
Middle Eastern Cooking Roundup
Konkani Food Roundup
Middle Eastern Cooking Roundup
Middle Eastern Cooking Roundup
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Jihva-for-ingredients-2009-2010
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Flavors of Gujarat Part 1 
Flavors of Gujarat Part 2
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Tamarind Date Chutney / Meethi Chutney

Ingredients
1 cup deseeded dates
1/4 cup deseeded tamarind
1/4 cup gur or jaggery or molasses
1/2 teaspoon chili powder
salt for taste

Method
Boil the dates, tamarind and jaggery in one cup of water for 20 minutes. Grind it with salt and chili powder into a smooth paste.

Mint Chutney

Mint Coriander chutney can be used for all chaats and appetizers like pakodas or bhaji's.

Ingredients
1 cup coriander leaves
1/4 cup mint leaves (fresh or dried)
1/2 teaspoon jeera or cumin seeds
2 green chilies
1/2 teaspoon chopped ginger
1/2 teaspoon amchur powder or dry mango powder
salt for taste

Method
Wash the coriander leaves and mint leaves. Grind all the ingredients with 1 cup of water. Serve chilled if serving with chaats or at room temperature id serving with pakodas or bhajis.