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Durga Ashtami/ Navmi Special: Indian Thali

Thali means platter. This platter is special because it has all the dishes served on festivals. This particular is for Navmi (last day of Navratra). This food is offered to Goddess and then to nine little girls. The compulsory dishes for the offering are Halwa (Pudding), Puri (Fried Indian flat bread) and Kala chana (Black gram). Rest of the menu is optional.

I have already posted the recipes for Halwa(Pudding), Kala Chana, Khaman Dhokla and Shahi Kheer.

Link for Aata Halwa or Pudding recipe:
http://shvetasrecipes.blogspot.com/2011/04/aate-ka-halwa-or-kada-prashad-wheat.html

Link for Kala Chana recipe:
http://shvetahora.wordpress.com/2009/02/12/protein-packed-punjabi-kala-chana-black-chickpeas/

Note: But for this special festival navratri menu, avoid using onions and garlic in the food.

Link for Khaman-Dhokla recipe:
http://shvetasrecipes.blogspot.com/2010/03/khaman-dhokla-gujrati-speciality.html

Link for Shahi Kheer recipe:
http://shvetahora.wordpress.com/2009/02/06/shahi-kheer-rice-pudding-indian-style/

Shakarpara: A sweet treat

Shakarpara means sugar treats. These are small diamond shaped sweets usually made during Diwali or other festivals. These sweets can be stored in air tight containers for 3-4 weeks.

Ingredients:
Approx. 12 servings

• Wheat flour - 1 cup
• All purpose flour (Maida) - 1/2 cup
• Ghee or butter  - 1/2 cup
• Sugar - 1 cup
• Milk  - 1/4 cup
• Cooking oil for frying

Method:

1. In a large bowl, combine wheat flour, all purpose flour and ghee. Mix well.
2. Ina sauce pan, combine milk sugar and 1/2 cup water. Bring it to a boil till the sugar dissolves completely. Take it off the heat and let it cool.
3. Now add sugar syrup little by little to the flour mixture and knead it into stiff dough.
4. Let the dough rest for 5 minutes.
5. Heat the oil in a pan for frying on medium heat.
6. Divide the dough into 4 equal parts. Take each part and roll the dough into 1/4 inch thick sheet.
7. Cut the sheet into small diamond shapes with the help of knife or the pizza cutter.
8. Carefully fry these diamonds in the medium hot oil till it becomes golden on both sides.
9. Drain them on the kitchen towel and cool them completely.
10. Once these diamond shaped shakarparas are completely cool, you can store them in air tight containers for 3-4 weeks.

Enjoy these sweet treats with a cup of coffee or masala tea.

Aate ka halwa or Kada prashad (Wheat pudding)

Aate ka halwa is the main offering for ashtami or navmi feast during Navratri. It is also called as kada prashad and is mainly served in all Gurdwaras.

Ingredients:
Approx. 4 servings

• Wheat flour (aata) – 1 cup
• Sugar – 1 cup
• Desi ghee (clarified butter) – 1 cup
• Water – 1 cup
• Almonds – 1/4 cup sliced
• Almonds – 1 tbsp sliced for garnish

Method:

1. In a pan, at medium-high heat add ghee. Now add wheat flour to it. Mix well. Keep the heat medium low.
2. Now in another pan, dissolve 1 cup sugar in 1 cup water on low heat. Stir it till all the sugar is dissolved. Turn the heat off.
3. Keep stirring the wheat flour with ghee on medium low heat, till it turns golden brown and produces good aroma. Keep an eye on it otherwise it burns quickly.
4. Now add already made sugar syrup carefully to the pan and keep stirring. It all becomes thick and starts leaving the sides. All happens very quickly.
5. Add sliced almonds to the halwa and it is ready.

Garnish it with 1 tbsp sliced almonds and serve warm.

Navratri Special: Sabudana Kheer (Tapioca pudding)

Sabudana Kheer
Sabudana kheer is a very simple and flavorful dessert. It is mostly prepared for fasting menu, but is can be enjoyed anytime of the year.

Ingredients:
For Approx. 6 servings

• Sabudana (Sago pearls or tapioca pearls) – 1/2 cup
• Milk (whole) – 4 cups
• Sugar or sugar substitute – 1/2 cup
• Saffron (kesar or zafran) – 12 strands
• Cardamom powder (elaichi) – 1/4 tsp
• Almonds – 12 sliced

Method:

1. Soak sabudana with just enough water to cover it. Soak it for 4-6 hours or overnight. Now sabudana becomes light and fluffy.
2. In heavy bottom pan, add milk. Bring it to boil once and let it simmer on low heat for 20 minutes. Add saffron strands and stir occasionally.
3. Add soaked sabudana to the milk and stir gently. Let it cook for further 6-8 minutes till sabudana becomes translucent.
4. Now add half of the sliced almonds and sugar to it. Simmer for 5 more minutes.
5. Kheer is ready to be served.
6. Sabudana kheer becomes thick when cools.

Garnish and serving suggestions:
Garnish sabudana kheer with remaining sliced almonds and few strands of saffron. Enjoy this wonderful dessert chilled or warm.

Navratri Special:Falahari Sabudana Khichadi

Ingredients:
For Sabudana Khichadi [4 servings]

• Sabudana (Tapioca or Sago pearls) – 1.5 cups
• Potato – 1
• Roasted peanuts – 1/2 cup
• Green chili – 1 Finely chopped
• Cilantro – ¼ cup
• Lime juice – 2 tbsp
• Sugar – 1.5 tbsp
• Cumin – 1 tsp
• Turmeric – 1 tsp
• Red chili powder – ½ tsp
• Cooking oil - 1 tbsp
• Salt to taste

Method:

1.  Soak sabudana in just enough water to cover it. Let it stand overnight. In the morning, the sabudana looks nice and fluffy.
2. Boil, peel and cut potato in small cubes. Finely chop green chilies and cilantro and keep aside.
3. Coarsely grind roasted peanuts and keep aside.
4. In a bowl mix, Sabudana with roasted and crushed peanuts.
5. Heat 1 tbsp cooking oil in a shallow pan. Add cumin seeds; let it crackle for 1 minute. Add asafoetida powder and turmeric powder. Add chopped green chilies to it.
6. Add the sabudana mixture to the pan. Now add boiled potato cubes to it. Mix well. Keep the heat medium and stir occasionally. Add red chili powder, salt, sugar and lime juice to it. Cook for few more seconds. Do not add water to the khichadi at any point. It will make it lumpy.
7. Sabudana khichadi is ready to be served.

Garnish:
Garnish sabudana khichadi with freshly chopped cilantro and some fresh lime juice.

Note: Always try making sabudana kichadi in shallow pan. It prevents khichadi from sticking or getting lumpy.

Thandai: Maha Shivaratri Special

Prep time: 20 minutes
Cooking time: Nil
Approx. 6 servings

Ingredients:
Cold milk (whole milk) – 3 cups
Sugar – 1.5 cup
poppy seeds (khuskhus) – 1 tbsp
Almonds – 12
Saffron (kesar) – 10-12 strands
Aniseed (saunf) – 1 tbsp
Melon seeds (char magaz)  - 1 tbsp
Peppercorns (kali mirch whole) – 8
Cardamom powder (elaichi) – 1 tsp
Rose water - 1 tsp
Water – 3 cups

  

Method:

• Soak almonds, melon seeds, aniseed, poppy seeds and peppercorns in half of the water for couple of hours.
• Finely grind all the soaked ingredients, using little water.
• Tie this paste in a muslin cloth and extract the juices as much as possible.
• The extract is then mixed with milk, remaining water, sugar, saffron, cardamom powder and rose water.
• Mix well few times.
• Serve chilled.

Enjoy this soothing chilled drink on Maha Shivratri, Holi or any summer evening.

Navratri Special: Singhara paratha with Aloo subzi [Potato curry]

Singhara Paratha with Aloo subzi [Potato curry] 

During fasting, one can only eat certain things. Singhara flour is one of those. Here I'm sharing with you my mom's recipe for making parathas from singhara flour [singhara atta] and simple aloo subzi.

Ingredients:

For making Singhara parathas:

Singhara flour - 1 cup
Potatoes -1 cup [boiled, peeled and mashed]
Green chilies- 1 finely chopped
Cooking oil for shallow frying

Salt as per taste

For making Aloo subzi [potato curry]:

Potatoes - 2 medium (boiled and peeled)
Tomatoes - 1 small (chopped)
Green chilies - 1 (finely chopped)
Red chili powder - 1 tsp
Cumin seeds - 1 tsp
Fresh cilantro - 2 tbsp chopped
Cooking oil - 1tbsp
salt as per taste

Method:

For making singhara paratha:

• In a large bowl, add singhara flour, boiled and mashed potatoes, green chilies, salt. Mix well. Add little water as needed to knead it into a smooth dough. Keep aside for 5 minutes.
• Divide the dough into 6 even parts. Make balls of each part nad very carefully roll them flat into parathas. If it is difficult to roll, try using parchment paper. Place the dough ball  between two sheets of parchment paper and gently roll. Later peel the parchment paper from both sides and shallow fry it on the griddle or frying pan using very little oil on both sides.
• Fry parathas till they trun golden brown on both sides. Parathas are ready to serve.

For making Aloo subzi:

• In a pan, heat 1 tbsp of oil. Add cumin seeds and green chilies to it.
• Saute for 2 minutes. Add chopped tomatoes and cook it for 5 minutes till tomatoes get little soft.
• Add red chili powder. Mix well. Now add 1 cup water to it. Bring it to a boil.
• Add boiled, peeled and chopped potatoes and salt. Also add 1/2 tsp sugar to neutralize the sour taste from tomatoes [optional].
• Cook for 5 more minutes and garnish with fresh chopped cilantro.

Enjoy garma garam parathas with aloo subzi.

More falahari recipes on this blog:
Sabuhana vada

Singhada aloo vada

Sabudana Khichadi

Navratri Special: Singhada aloo vada

 

 

 

 

 

Navratri Special: Singhada aloo vada

Festivities are in the air. One of the most auspicious is Navratri. Fasting [vrat] is the part of navratri ritual. Here I’m sharing with you Singhada aloo vada. Singhada means Water chestnuts, its flour is often used in falahari or fasting recipes. This is also a kid’s friendly snack.

Ingredients:
For Singhada aloo vada (8 vadas)
Singhada (Water chestnut) flour – 1.5 cups
Potatoes – 3 medium
Roasted cumin seeds – 1 tsp
Red chili powder – 1 tsp
Green chilies – 2 (finely chopped)
Cilantro -  2 tbsp (finely chopped)
Lime/Lemon juice – 1 tbsp
Sugar – 1 tsp
Cooking oil to fry
Salt as per taste

Method:

• Boil and peel potatoes. In a bowl, add boiled potatoes, salt, red chili powder, green chilies, cilantro, lime juice and sugar. Mix well and make 8 even balls of it. Keep aside.
• In another bowl, add Singhada flour, ¼ tsp salt and ½ tsp red chili powder. Add some water, mix well and make an even batter of it.
• Heat cooking oil for frying the vadas.
• Cover the potato balls in the batter and deep fry them in medium hot oil.
• Drain it on the kitchen towel when turns golden and crispy.

Serving Suggestions:Serve hot with green chutney or ketchup with a cup of tea.

Navratri Special: Sabudana vada [Sago cutlets]

 

Festivities are in the air. One of the most auspicious is Navratri. Fasting [vrat] is the part of navratri ritual. Here I’m sharing with you Sabudana vada or Sago cutlets for fasting menu [falahar]. It is also a kid’s friendly snack.

Ingredients:
For sabudana vada (12 vadas approx.)

Sabudana [Sago]     – 1cup

Potatoes                 – 3 medium

Peanuts                  – ½ cup roasted and coarsely grounded

Red chili powder      – 1 tsp

Green chilies           – 2 finely chopped

Cumin seeds           – 1 tsp

Cooking oil to fry

Salt as per taste

Method:

• Wash sabudana lightly and soak it in water for 3-4 hours. Sabudana should absorb all the water.
• Boil and peel the potatoes. Ina bowl, add potates and mash them evenly. Now add sabudana, finely chopped green chilies, cumin seeds, peanuts, red chili powder and salt.  Mix well.
• Heat cooking oil for frying the vadas.
• Apply little oil on your palms. Take small lemon size dough between your palms and make vadas or cutlets. 
• Fry it in the medium hot oil. Repeat till all the vadas are done. It should be golden and crispy. Sabudana vadas are ready to serve.

Serving Suggestions:

Enjoy garma garam [hot] vadas with ketchup, green chutney or yoghurt.

Sabudana Khichadi with cashews (Tapioca savory snack)

 





Sabudana Khichadi with cashews (Tapioca savory snack)

Sabudana Khichadi is the most popular Indian snack during fasting. But I like it so much that I make it very often. I have added cashews with roasted peanuts for rich taste. Hope you like my version of Sabudana khichadi.

Ingredients:

For Sabudana Khichadi [4 servings]

Sabudana (Tapioca or Sago pearls) – 1.5 cups
Potato – 1
Roasted peanuts – ¼ cup
Roasted cashews -1/4 cup
Green chili – 1
Cilantro – ¼ cup
Lime juice – 2 tbsp
Sugar – 1.5 tbsp
Cumin – 1 tsp
Turmeric – 1 tsp
Red chili powder – ½ tsp
Asafoetida powder -1 pinch
Cooking oil – 1 tbsp
Salt to taste

Method:

• Soak sabudana in just enough water to cover it. Let it stand overnight. In the morning, the sabudana looks nice and fluffy.
• Peel and cut potatoes in small cubes. Finely chop green chilies and cilantro and keep aside.
• Coarsely grind roasted peanuts and cashews and keep aside.
• In a bowl mix, Sabudana with roasted and crushed nuts.
• Heat 1 tbsp cooking oil in a pan. Add cumin seeds; let it crackle for 1 minute. Add asafoetida powder and turmeric powder. Add chopped green chilies to it.
• Add the sabudana mixture to the pan. Mix well. Keep the heat medium and stir occasionally. Add red chili powder, salt, sugar and lime juice to it. Cook for few more seconds. Do not add water to the khichadi at any point. It will make it lumpy.

Garnish:
Garnish sabudana khichadi with freshly chopped cilantro and some lime juice. Enjoy hot with a cup of tea or coffee.

Note: This recipe is for regular eating, but if you want to prepare it for fast, avoid turmeric powder, Jira and fresh cilantro.