How to make Chamcham mithai from milk and mawa for Diwali at home

During the Diwali festival, in addition to sweets, various savory snacks are traditionally prepared. If you prefer to cook something new at home instead of buying ready-made snacks, you can make savory Hari. This snack is distinguished by its crispy texture and layering, which sets it apart from ordinary mathri. Thanks to the aroma of cumin seeds and ghee, it is perfect to enjoy with tea.

It is important to note that these are not traditional baked Hari biscuits, but rather layered savory mathri. Unlike Hari biscuits, which are usually baked in the oven from layers of flour and oil or butter, this recipe uses dough layers formed similarly to mathri. The prepared Hari can be stored in an airtight container for several days during Diwali.

To begin, you need to knead the dough. In a large bowl, mix flour, cumin seeds, and salt. Then add ghee or vegetable oil and rub the flour with your hands. After that, gradually add water to form a firm dough. Cover the dough and let it rest for 10–15 minutes.

Prepare the paste needed for creating the layers: mix ghee and flour or cornstarch to obtain a smooth paste. This paste will be applied between the different layers of mathri. Take four equal portions of dough and roll each into a thin sheet, like a flatbread. Apply the ghee and flour paste to the first sheet, then place the second sheet on top and apply the paste again. Repeat this process, stacking all the sheets to create layers. Carefully roll out the resulting layered sheet and roll it up. Then, cut it into small square or long strips using a knife.

Heat oil in a deep pan, ensuring it is not too hot. Drop the mathri pieces and fry over low or medium heat. Turn them occasionally so they cook evenly inside. When they turn golden brown and become crispy, remove them. If you prefer to bake, preheat your oven to 200 degrees Celsius. Place the mathri pieces on a baking sheet lined with parchment paper and bake for about 20–25 minutes.

After the savory Hari has completely cooled, transfer it to an airtight container to maintain its crispiness. During Diwali, it can be served to guests with hot tea or coffee. You can also enjoy the taste by adding green chutney. This is a simple and delicious savory snack that can be made at home.

Although you may have tried various types of cheela, have you tried methi and spinach cheela? If not, we will tell you a simple recipe that allows you to quickly prepare a tasty and healthy cheela for breakfast at home.

Breakfast is considered the most important meal of the day. Therefore, it is very pleasant when breakfast is both delicious and healthy. Methi and spinach cheela is exactly such a dish, made from chickpea flour (besan), green leafy vegetables, and spices. Methi and spinach not only improve the taste of the food but also enrich the diet with necessary nutrients.

Preparing this dish at home is simple, and it can be served for breakfast to everyone, from children to adults. Let's learn how to make methi and spinach cheela and what ingredients you will need for it.

To begin making methi and spinach cheela, thoroughly wash the methi and spinach leaves. After removing excess moisture, chop both greens finely. Then take a large bowl and add besan to it, mixing it with the chopped methi and spinach leaves.

Next, add turmeric, coriander powder, garam masala, red chili powder, and ajwain (ajika) to this mixture. You also need to add finely chopped onion, tomatoes, garlic, ginger, green chili, and fresh green onion. Add salt to taste and mix all components thoroughly.

Now gradually add a little water to make the batter. It is important to monitor the consistency: it should not be too thick or too thin. Mix well so that there are no lumps in the besan.

To cook the cheela, heat a pan and grease it with a little oil. Using a large spoon, pour the batter onto the pan and spread it into a round shape. Cook over medium heat. Add a little oil around the edges. When the cheela turns golden and is well cooked on the bottom, flip it. Fry it on the other side as well.

Repeat the process with the remaining batter. Serve the hot methi and spinach cheela with green chutney, yogurt, or tomato sauce.

The 'Sabores do Campo' program, broadcast by Jornal do Campo, presented a typical recipe from Goian cuisine: the gueiroba pie, also known as guariroba. This dish is prepared by Ms. Isolina, a resident of a farm located in Silvânia, Southeast Goiás.

This recipe holds historical value for the family and is usually served at social gatherings. Ms. Isolina reported that she learned to make the pie from a friend named Edson Diniz, known by the nickname Chicão, who passed away several years ago.

The gueiroba used in the preparation is grown directly on the farm. After harvesting, cutting, and peeling the ingredient, Ms. Isolina follows the recipe using a wood-fired stove. The final product is a pie topped with mozzarella and tomato slices, sufficient for about twenty servings.

Ingredients

The following items are needed for the preparation: 500g of gueiroba, 5 cloves of garlic, 1 large chopped onion, 3 sweet peppers, 3 tablespoons of milk butter, 1 tablespoon of yeast, 1 tablespoon of sweet paprika, 1 tablespoon of chimichurri, 1 tablespoon of lemon pepper, 1 tablespoon of saffron, 1.5kg of tomatoes, 150g of fresh herbs, 200g of mozzarella, 3 tablespoons of wheat flour, 100ml of oil, basil to taste, salt to taste, and 4 eggs.

Preparation Method

First, in a pot, the oil, chopped garlic, onion, and sweet peppers must be combined. Salt is added, and then the chimichurri, lemon pepper, saffron, and sweet paprika are mixed, stirring well to integrate the seasonings.

Subsequently, the tomatoes, basil, and fresh herbs are added. It is cooked, stirring occasionally, until the tomatoes soften and the sauce thickens. When the sauce reaches the desired consistency, it must be removed from the heat and allowed to cool, at which point the basil stems are removed.

In a separate bowl, the four eggs are cracked and lightly beaten. Wheat flour is added and mixed; immediately after, the grated cheese and milk butter are added. The egg mixture is then incorporated into the already cooled tomato sauce, along with the gueiroba, mixing everything until the components are well homogeneous.

The prepared dough is transferred to a baking dish and covered with mozzarella. To finish, some tomato slices are distributed over the topping. Cooking should take place in a preheated oven at 180°C for about 30 minutes. Although the original recipe uses a wood-fired oven, the preparation is also viable in an electric oven. When finished, the pie is removed from the oven and served, yielding approximately 20 servings.