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.

Sweet Saffron Rice

Happy Ganesh Chaturthi!

Sweet saffron rice can be prepared as an offering to Lord Ganesh. It needs few ingredients, usually available in your pantry. Enjoy this simple yet flavorful recipe to start the festivities.

Ingredients:

• Basmati Rice - 1 cup
• Ghee (clarified butter) - 2 tbsp
• Sugar - 1/2 cup
• Saffron - 12 strands
• Cloves - 4
• Cinnamon stick - 1
• Black pepper corn - 4
• Cardamom Powder - 1 tsp
• Raisins - 1/4 cup
• Almonds - 1/4 cup (or any nuts of your choice)

Method:

1. Wash and soak rice in water for an hour.
2. Soak saffron strands in 2 tbsp milk in a bowl. Keep aside for 10 minutes.
3. In a pan, heat ghee on medium low flame. Add cloves, cinnamon, cardamom powder, black pepper corns. Sauté for 2 minutes.
4. Add raisins and almonds to it. Sauté for 2 more minutes. Keep aside.
5. In a large vessel, boil rice in 3 cups of water till almost done. Add 1 tbsp ghee to prevent rice from sticking together. Drain off the excess water and spread the rice to cool down.
6. Add the above spice mix to the cooked rice. Also add sugar and dissolved saffron. Mix gently.
7. Cover it and cook on low flame for 10 minutes. Saffron rice is ready to be served.

Garnish:
Garnish sweet saffron rice with sliced almonds and saffron strands. Enjoy as dessert after a meal.

Namak pare: Holi Special

Namak Pare (Savory snacks)
These snacks are mostly prepared during festivals. But being such an easy recipe it can be enjoyed any time. Namak pare brings back lots of childhood memories. In our house hold, we enjoyed them year round. Thanks mom for such a wonderful snack!

Ingredients for Namak pare:

• All purpose flour (Maida) – 1.5 cups
• Semolina (Sooji) - 1/2 cup
• Carom seeds (Ajwain) - 1 tsp
• Yogurt  - 1/4 cup
• Butter/ Oil  - 2 tbsp
• Salt as per taste
• Cooking oil for frying
• Water to knead dough – 1/4 cup

Method:

1. In a large bowl, add all purpose flour and semolina.
2. Now add carom seeds, yogurt, 2 tbsp butter or oil and salt.
3. Knead it into a little stiff dough using very little water. Keep aside for 15 minutes.
4. Now divide the dough in 6 parts. Roll each part into a ball and keep aside.
5. With the help of rolling pin roll each ball into 10 inch diameter circles.
6. Cut these circles into thin strips and cut them again into 2-3 inch length.
7. Deep fry these pieces till light golden in medium hot oil.
8. Drain them on kitchen towel and let them cool completely.
9. Store these snacks in air tight containers for longer shelf life.

Enjoy Namak Pare with a cup of tea or your favorite drink anytime of the day.

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.

Zafrani Mango Lassi

Ingredients:
For 2 servings approx.

• Original or fat free yogurt - 1 cup
• Milk - 1/2 cup
• Fresh ripe mango or mango pulp - 1 cup
• Sugar or Splenda - 2 tsp
• Saffron - 5 strings
• Cardamon powder - 1 pinch

Method:
Combine  mango cubes or mango pulp, yogurt, milk, sugar/splenda, saffron and cardamom powder into a blender. Blend it for 2-3 minutes. Pour in tall glasses, garnish with cardamom powder and saffron.
Serve chilled.

Rava Laddoo [Semolina dessert]

Ingredients: [For Approx.30 laddoos]
Fine Rava/Sooji – 2 cups
Butter/ Ghee – 1/2 cup
Shredded Dry Coconut – 1.5 cups
Sugar – 1.5 cups
Evaporated Milk – 1 can
Cardamom Powder – 1 tsp
Saffron – 1 pinch
Golden raisins – ¼ cup
Cashew/Almond– ½ cup

Method:

• In a pan, heat 2 tbsp butter/ghee. Lightly roast raisins, almonds and cashews. Drain on kitchen towel. Coarsely chop nuts and keep aside.
• In the same pan, add the remaining butter/ghee on medium heat. Add rava/sooji and fry until you get the nice roasted rava aroma.
• Add shredded coconut and sugar and mix well on low heat for a minute.
• Now add raisins, nuts, cardamom powder and Saffron. Mix well.
• Add evaporated milk and turn off the stove. Keep mixing for few minutes until the evaporated milk is well incorporated.
• Pour the mixture in a bowl or thali. Let it cool till its managable. Do not cool completely.
• Take small amount of the mixture in your palm and make lemon size balls.

Vegetable Fried Rice

Ingredients: [Approx. 4 servings]
Basmati rice - 1.5 cup
Onions – 1 medium [sliced]
Tomato – 1 [finely chopped]
Potatoes- 1 [cut lengthwise]
Cauliflower – 1 cup [small florets]
Red bell pepper- ½ [cup cut strips]
Green peas – ½ cup
Garlic –½ tbsp minced
Ginger-½ tbsp grated
Cooking oil – 2 tbsp

Spices:
Cinnamon whole – 1 stick
Black pepper corns – 1tsp
Cloves - 8
Cumin seeds [Jira] -1 tsp
Red chili powder - 1 tsp
Turmeric powder -1/2 tsp
Garam masala powder - ½ tsp
Salt to tastes

Method:   

• Wash basmati rice twice. Cook the rice with 3 cups of water.   
• Clean and cut all the vegetables as directed. Keep aside.   
• In a pan on medium heat, add cooking oil. Add cinnamon sticks, cloves, black pepper corns and cumin seeds. Also add sliced onions. Sauté for 2-3 minutes.   
• Now add cut potatoes, mix well and cover the pan to get potatoes cooked.   
• When potatoes are half done, add ginger-garlic and all the vegetables. Sauté on high for 3-4 minutes.   
• Add all these cooked vegetables to the cooked rice and add red chili powder, turmeric powder, garam masala and salt.   
• Mix well and slow cook the vegetable fried rice half covered for 4 more minutes.

Serving Suggestions:
Serve steamy vegetable fried rice with boondi raita [spicy yogurt] for any meal.

Diwali Special: Besan Ladoo

HAPPY DIWALI! 

Besan Ladoo
Festivities are in the air. Besan Ladoo is one of the most popular sweet in India. It needs few ingredients and is very simple to make. Enjoy these homemade ladoos this Diwali.

Ingredients:

For Besan Ladoo (20 pieces approx.)

Ladu besan (gram flour) flour – 2.5 cups
Ghee – 1.5 cup
Powdered sugar – 1.5 cup
Cardamom powder – 2 tsp
Almonds – ½ cup
Cashews – ½ cup

Method:

• Crush almonds and cashews in the food processor and keep aside.
• In a heavy bottom pan heat ghee. Now add besan and mix well.
• Keep stirring the mixture for approx. 20 minutes till the mixture turns golden and gives roasted aroma.
• Pour the mixture in a thali. Now add cardamom powder, almonds, cashews and powdered sugar. Mix evenly.
• Let it cool a bit and then start making lemon size balls (Ladoos) of the above mixture.
• Garnish with halved cashews and enjoy.

Holi Special: Namkeen Karele [Savory snack]

Namkeen Karele [Savory snack]

This attractive treat tastes as good as it looks. It is flaky, crunchy and super delicious. I bet not only kids, grown-ups get tempted to grab some of them. I have learned this recipe from my mother-in-law few years back. Since then, I try making them during festivities.

Ingredients:
For 50 pieces approx.
All purpose flour (maida) - 1.5 cups
Whole wheat flour - 1/2 cup
Vegetable oil – 3 tbsp
Cumin seeds – 1 tsp
Ajwain – 1 tsp
Salt as per taste
Water (enough to make firm dough)
Cooking oil to fry

Method:

• Combine all purpose flour, whole wheat flour, cumin seeds, ajwain seeds, vegetable oil and salt.
  
• Mix together well and add water very slowly to make dough. Knead well to make it a little firm dough (puri kind).
  
• Keep the dough aside for 10-15 minutes.
  
• Take a small ball out of this dough and roll a small puri.
  
• Cut it vertically, but take care not to cut all the way. Do not separate the cuttings.
  
• Slowly roll the slit puri and gently twist both the sides to give it a karela shape.
  
• Repeat the above process to make all the karelas.
  
• Fry them carefully in medium hot oil.

Serve them any time with tea of coffee.

Holi Special: Gulab Jamun

होली और रंग पंचमी के शुभ अवसर पर,
होली के रंग, मिठाइयों के संग।

Gulab Jamun 

Gulab Jamun is my favorite dessert since my childhood. My mom makes the yummiest gulab jamuns of all. On almost all the occasions, in India, she makes them from scratch.But here in US, since I don’t get mava as we get in India, so with my mom’s suggestion, I tried these Gulab Jamuns from the Chitale gulab jamun mix (from Pune). They turned out pretty good.
Chitale gulab jamun mix is now available is most of the Indian grocery stores in Bay Area.

Ingredients: For Gulab Jamun (50 pieces)

Chitale Gulab Jamun mix- 1 pkt [400 gms]
Sugar – 6 cups
Cardamon powder [Elachi powder] – 2 tsp
Saffron strands [Kesar] – ¼ tsp
Goldan raisins [kismis] – 1/2 cup
Water – 240 ml [ 1.5 cups]
Water – 6 cups [for syrup]

Method:

• In a bowl, gradually add little by little, 1.5 cups of water to the mix. Mix well.  
• Gently knead the mixture to make it an even dough.  
• In another large vessel, take 6 cups of water and add 6 cups of sugar. Also add saffron and cardamom powder to it. Bring it to a boil. Mix it well and boil again.  
• Take the dough and divide it into small 50 parts. Take golden raisin and put one raisin in the center of each portion. Roll each portion into a smooth ball. Make all the balls and keep aside.  
• In a pan, heat cooking oil for frying the gulab jamuns. Deep fry the gulab jamuns on medium high heat. It should take approx 7-8 minutes to become golden brown. If it happens before that, oil is too hot and jamuns won’t be able to cook all the way through. If it takes more time than 7-8 minutes, the oil is not hot enough.  
• Drain all the fried gulab jamuns on a kitchen towel. Let it sit for 4-5 minutes and then add all jamuns to the sugar syrup. Let them completely soak for couple of hours.  
• Gulab jamuns are ready to eat.  

Serving Suggestions:

Enjoy Gulab jamums hot or chilled. I prefer them hot with chilled vanilla ice-cream on the side. 

Diwali Special: Walnut-Dates Roll

Walnut-Dates Roll

Continuing the tradition of posting recipes for Diwali, I am sharing the recipe for healthy and simple Walnut – Dates Roll. Hope you like it.
Walnut-dates roll is a simple and healthy recipe. Enjoy as a dessert after a meal or anytime of the day.

Nutritional facts:

Walnuts: Walnuts are a delicious way to add extra nutrition, flavor and crunch to a meal. While walnuts are harvested in December, they are available year round a great source of those all-important omega-3 fatty acids.

[Source: http://www.whfoods.com/]

Dates: California dates are loaded with the energy you need every day – to win a marathon or get you through a tough day. With only 24 calories per date (248 per 100 gram serving), dates are high in dietary fiber, carbohydrates, and contain more potassium than bananas! Yet they are virtually fat, cholesterol and sodium free!

[Source: http://www.nutsonline.com/]

Ingredients:

For Walnut–Dates Roll [Approx 20 rolls]

Walnuts [Akhrot]– 1.5 cups
Dates pitted [Pind khajoor] – 1.5 cups
Cardamom powder – 1/2 tsp
Brown sugar [golden] – 1 tbsp
Ghee [Clarified butter] – 2 tbsp
Whole milk – ¼ cup

Method:

• In the food processor, coarsely chop walnuts and dates separately.
• Heat a pan, add ghee and chopped walnuts. Sauté for 2-3 minutes on medium flame.
• Add cardamom powder, chopped dates, brown sugar and milk. Keep stirring for 5 minutes. The mixture should be evenly mixed.
• Divide the above mixture in two parts.
• Take each part and tightly roll it in a square piece of aluminum foil. Rolls should be at least 10 inches long and 2 inches in diameter.
• Put both the rolls, with the aluminum foil, in the freezer for 2 hours.
• Take out the rolls after 2 hours, take off the aluminum foil and with a clean knife, cut the roll into half inch thick discs.
• Lay the discs flat in a plate and again put it in the refrigerator of 2 hours.
• Serve chilled or at the room temp.

Serving Suggestions:

Enjoy Walnut-dates roll as a dessert after any meal.

I’m glad to announce that this recipe is included in a french site’s database, on their website

Link to the site: en.petitchef.com

Diwali Special: Mathri [Savory snack]

Happy Diwali!

Diwali [Festival of lights] is celebrated with great pomp and show throughout India and all around the world by Indians. Festive food, sweets and snacks play a huge part in the Diwali celebration. So I’ll be sharing few of my favorite recipes with you this week. Enjoy and happy cooking…

Mathri (Savory Snack)

 
 
 
 
 
 
 
 
 
 
 
 

Namkeen mathri is one of the most common north Indian snack. It is great on its own with tea/coffee and even tastes better with spicy pickle or mango chutney. It lasts for few weeks if stored properly in air tight container, so it is a great anytime snack.

Ingredients:

For Namkeen Mathri [Approx. 30 pieces]

All purpose flour [Maida] – 1.5 cup
Whole wheat flour – ¾ cups
Yogurt [Dahi] – ½ cup
Vegetable oil/ Butter – ½ cup
Ajwain – 2 tsp
Whole black pepper – 2 tbsp
Water (enough to make firm dough)
Cooking oil to fry
Salt as per taste

 
 
 
 
 
 
 
 
 
 
 
 

Method:

• Combine all purpose flour, whole wheat flour, yogurt, ajwain seeds, vegetable oil and salt.
• Mix together well and add water very slowly(spoon by spoon) to make dough. Knead well to make it a firm dough .
• Keep the dough aside for 10-15 minutes.
• Divide the dough into 4 parts. Make a long rope of each part.
• Take each rope and cut small discs with the help of knife. Now with the help of rolling pin, roll each disc into 2 inch diameter mathris. Prick each mathri with with the fork so that it will not puff when fried.
• Place one whole black pepper in the center of each mathri and press down gently.
• Repeat the process with the remaining 3 parts of dough.
• Heat cooking oil for frying the mathrisi. Oil should be medium hot.
• Deep fry mathris very slowly till it is crisp and golden in color.
• Drain it on paper towel and let it cool down. Store it in an air tight container.

Note: Mathris can be made in different flavors such as using Kasuri methi (one of my favorite) [fenugreek leaves], mango pickle masala in the dough etc.

Serving Suggestions:

Enjoy mathris with the tea/coffee any time of the day.

I’m glad to announce that this recipe is included in a french site’s database, on their website

Link to the site: en.petitchef.com

Pineapple Kesari [Low fat, sugar free]

It is very hard to find healthy and tasty desserts. So I altered the original Pineapple kesari recipe to fit in healthy recipe column. But this one is not shy in taste. It is simple and easy as well. So enjoy your dessert guilt free .

Ingredients:
For Pineapple kesari [4 servings]

Rawa – 1 cup
Crushed pineapple – 1 cup
Splenda (Sugar substitute) – 1.5 cups
Ghee/Butter – ½ tbsp
Water – 2 cups
Kesar (Saffron) – ½ tsp (dissolve in water)
Cardamom powder – ½ tsp
Kismis (Golden raisins) – ¼ cup
Cashews – ¼ cup coarsely chopped

Method:

• Dissolve saffron strands or Kesar in 2 cups of water.
• In a pan, add ½ tbsp of Ghee/butter. Add rawa and dry roast it on medium low temperature, till it releases rich aroma. It will look light golden in color.
• Add crushed pineapple and splenda to the pan and mix well. Immediately add the saffron water, while stirring continuously or it will be lumpy.
• Add kismis, cashews and cardamom powder to it and mix well.
• Cook for another 2-3 minutes and pineapple kesari is done.

Serving Suggestion:
Serve warm with your favorite ice-cream as a dessert after dinner.

Chakli or Murukku (Crispy savory snacks)

Chakli is a very common Maharashtrian snack. It is also called as Murukku in Southern India. It lasts for few weeks if stored properly in air tight container, so it is a great anytime snack.

Ingredients:
For Chakli (25 pieces approx.)
Rice flour – 2.5 cups [Roasted]
Urad dal flour – ½ cups [Roasted]
Butter – 1 tbsp
Cumin seeds – 1 tsp
Asafoetida powder- 1/4 tsp
Red chili powder – 1 tsp
Sesame seeds – 1 tsp
Water-1.5 cups (to make dough)
cooking oil to fry
Salt as per taste

Method:

• Combine rice flour, urad dal flour, sesame seeds, cumin seeds, red chili powder, asafoetida powder, butter and salt.
• Mix together well and add water very slowly to make dough. Knead well to make it like roti dough.
• With the help of chakli press, make chaklies on a piece of wax paper, so it will be easier to transfer it to the oil. It takes some practice to make the shape.

•   Heat cooking oil for frying the chaklis.
•   Carefully with the help of flat spatula, transfer chaklies to the oil.
•   Deep fry the chaklies till it is crisp and golden in color.
•   Drain it on paper towel and let it cool down. Store it in a air tight container.

Serving Suggestions:
Enjoy Chakli with tea/coffee anytime.