Carrot Kheer

carrot kheer

My family enjoy carrot kheer immensely. It's not just tasty but also healthy. I borrowed this recipe from the 'Hare Krishnas' and made few changes while making it.
Recipe of carrot kheer/ gajar ki kheer
3 medium carrots (gajar)
1 liter milk (full fat)
4 tbsp sugar
1 tbsp each almonds and cashew nuts
How to make carrot kheer
1. Peel and chop carrots finely.
2. Place carrots, almond and cashews in a pressure cooker and add 2 tbsp water. Cook to 1 whistle. Open the lid when pressure drops down naturally.
3. Churn the contents of pressure cooker in a blender to a paste.
4. Boil the milk. Add carrot paste to milk and cook on a medium-low heat for 10 minutes.
5. Add sugar and cook till sugar dissolves. Take out carrot kheer in a bowl and serve warm or chilled.

Sama ke Chawal ki Vegetable khichdi

sama ke chawal ki khichdi

Earlier I blogged about sama ke chawal ki khichdi which had only samak rice but this recipe also contains healthy vegetables which can be eaten during fasts. Addition of vegetables add to the taste as well as nutritive value of this tasty vrat ki khichdi. Remember we don't eat beans and peas (matar) in any form during Ekadashi, Janmashtami and Navratra fasts.

Recipe of sama ke chawal ki vegetable khichdi

1/2 cup sama ke chawal (samo rice/shyamak chawal/samak chawal/vrat ke chawal)

1 tbsp desi ghee (clarified butter)

Sendha salt (rock salt) - to taste

2 green chilies- chopped

Vegetables like potato, carrot, spinach, tomato, cauliflower and capsicum- chopped

 2& 1/2 cups of water

How to make sama ke chawal ki vegetable khichdi

1. Wash and soak sama ke chawal. In the meantime you can chop the vegetables. Drain the water from the rice.

2. Heat ghee in a pressure cooker and add green chilies. Sauté for a minute and then add all the vegetables, salt and sama ke chawal along with 2 and 1/2 cups of water. (Idea is to add 5 times water as sama ke chawal).

3. Cook to 2 whistles. Open the lid of the cooker when pressure drops down naturally. Your sama ke chawal ki khichdi is ready.

Kuttu ki Tikki (Buckwheat Flour Patties)

kuttu ki tikki

Kuttu ki tikki is a tasty dish which can be eaten during fasts as it is a 'falahari' food. I prepare them on Ekadashi fasts and offer them to Lord Krishna and have them as a prasad.

Recipe of kuttu ki tikki

1 cup kuttu atta (buckwheat flour)

3 medium sized potatoes (boiled, peeled and mashed)

2 green chillies- chopped finely

Sendha salt (rock salt)- to taste

Ghee (clarified butter)- to shallow fry

How to make kuttu ki tikki

1. Mix potatoes, green chillies and sendha salt to kuttu atta in a bowl.

2. Knead the atta using potatoes, no need to add water.

3. Pinch a lemon sized ball (peda) out of the dough and pat between your greased palms to make a tikki (patty).

4. Heat a non-stick tava (griddle) and smear ghee on it. Place this tikki on the tava and place rest of the tikkis from rest of the dough.

5. Roast kuttu tikki from both sides applying ghee. Place as many tikki on the tava as can be easily placed and prepare in batches.

6. Roast tikki till it turns reddish brown. Serve hot kuttu ki tikki with aloo ki sabzi or curd or both.

How to roast peanuts

roasted peanuts

This is a simple recipe of how to roast your peanuts at home. Roasted, salted peanuts serve as a great snack or anytime munchie. They are much healthier than ready-made namkeens. If you use sendha salt, then you can also have them as a snack during Ekadashi or Navratra fast.
Recipe of salted, roasted peanuts
1 cup raw peanuts (kachhi moongphali) with red skin
1 tbsp oil
Salt to taste
How to roast peanuts
1. Heat oil in a kadhai (wok) and turn the heat to medium-low.
2. Add peanuts and salt and mix them well. Roast them stirring constantly.
3. After some time, there will be crackling sound from the peanuts and they will begin to slightly split.
4. Keep roasting for some time till red skin of peanuts look well roasted with dark red color and slightly black marks. Take care not to burn them.
5. Turn off the heat and take peanuts out of kadhai. Let them cool before sampling your roasted peanuts as they will turn crisp after cooling down.

Sabudana Vada

sabudana vada

Here is a simple recipe of sabudana vada with no frills attached and with minimum of ingredients. If you follow the recipe completely, you can make delicious sabudana vada. BTW sabudana vada is a Maharashtrian  food which is mainly eaten in fast. You can make these vadas for Ekadashi or Navratra fasts. I have used sendha salt in this recipe as I made them for Ekadashi fast, you can use common salt if you are not making them in fast.
Recipe of sabudana vada
3/4 cup sabudana (sago)
5 medium sized potatoes
3 green chillies- finely chopped
Sendha salt to taste
Oil to deep fry
1. Wash sabudana under running water. Soak in 'just enough' water in which sabudana is immersed and no
more. Soak for at least 1 & 1/2 hour.
2. Boil, peel, cool and mash potatoes. Add soaked sabudana, salt and green chillies and mix well to form a dough.
3. Pinch a ball from the dough and flatten it between your palms to form a patty or tikki shape called vada. Similarly make rest of the vada from the dough.
4. Heat oil in a kadhai (heavy bottomed vessel) and when the oil is completely hot, add the vada to it. Deep fry till the vadas are reddish brown from both sides. Also fry in batches. Serve hot sabudana vada.
Note: Sabudana vada is fried on high heat. If the oil is not hot enough, your vadas will break in the oil.

Makhane ki Kheer (Lotus Seeds Pudding)

This recipe of makhane ki kheer comes from my mom's kitchen. She makes it on the occasion of Janmashtami. This is a very delicious kheer, tastier than rice kheer. Makhane ki kheer can be made in fasts like 'Ekadashi' , Navratri'  and 'Janmashtami' as it is a falahari food.

Recipe of makhane ki kheer

1 liter full fat milk

1 cup makhane (lotus seeds)

2 tsp ghee (clarified butter)

2-3 pods elaichi (green cardamom) - crushed

Few chopped nuts like cashew nuts, almonds, pistachios and raisins

3 tbsp sugar

1. Heat ghee in a kadhai or a pan and add makhane. Roast makhane on a medium-low heat, stirring constantly. Roast till makhane turn a little pinkish. Turn off the heat and take makhane out of kadhai.

2. Put them in the jar of food processor or a mixie and crush them to small pieces by spinning the jar to 2-3 rounds. Remember makhane should not turn to powder.

3. Put the milk in a kadhai (heavy bottomed vessel) and let it come to boil.

4. Add makhane and turn the heat to low. Cook, stirring occasionally. Milk gets thickened and looks pinkish.

5. Add sugar, elaichi and chopped nuts. Cook for 5 more minutes till sugar dissolves. Turn off the heat and take out makhane ki kheer in a bowl. Serve hot or refrigerate and serve cold.

Roasted Makhana (Fox nuts)

roasted makhana

Here I have given the recipe of roasted phool makhana as eaten during fasts. I have just seasoned makhane with sendha salt but if you want to eat roasted and salted makhana as any other snack (without fast), you can add ordinary salt and other spices like red chilli powder and chaat masala. Roasted savory makana is a good snacking option as it is rich in Calcium and other nutrients and taste absolutely great, crispy and crunchy.
Recipe of roasted makhana
2 cups makhana (fox nuts/lotus seeds/phool makhana)
Sendha salt to taste
2 tsp ghee (clarified butter)
1. Heat ghee in a pan or a kadhai. On a medium heat, add makhane.
2. Add salt and mix well.
3. Roast makhana on a medium heat, stirring constantly otherwise they will burn.
4. Roast till makhana turn pinkish. Turn off the heat and take makhane out of kadhai. Serve salted and roasted phool makhana.

Kuttu ka Cheela (Buckwheat Flour Pancake)

kuttu ka cheela

Kuttu cheela or kuttu ke atte ka cheela is one of my favorite fasting food option. I make it when I am fasting on Ekadashi. This cheela or pancake is very delicious and an almost instant food with no preparation needed.
Recipe of kuttu ka cheela
1 cup kuttu ka atta (buckwheat flour)
2-3 green chillies- chopped
Sendha salt (vrat salt) - to taste
Oil- to shallow fry kuttu chilla
How to make kuttu ka cheela
1. Take kuttu ka atta in a bowl and slowly add water, mixing with other hand so as to prepare lump free batter. Batter consistency should be like dosa batter or any other pancake batter. Beat the batter.
2. Mix in green chillies and sendha salt to the batter.
3. Heat a non-stick tava and smear some oil for the first cheela. Gently rub it with a spatula so as to season the tava before making cheela.
4. Lower the heat and pour a ladle full of kuttu batter at the center of the tava. Spread it in outward circular motion just as you would for any other cheela or dosa. Remember cheela will be cooked on medium heat.
5. After 1-2 minuter, drizzle some oil over kuttu chilla.
6. When the lower side has browned, turn over the cheela and cook from other side as well.
7. Remove the cheela from the tava and similarly make rest of the cheelas. You can have your kuttu chilla with curd or yogurt.

kuttu cheela

Sama ke Chawal ki Khichdi

sama ke chawal ki khichdi

Sama ke chawal ki khichdi is made during fasts like Ekadashi and Navratra. It's very easy to make and tastes delicious. If you want to stay away from fried food during fasts, then this khichdi (shyamak chawal ki khichdi) is an ideal option.
1 cup sama ke chawal (shyamak chawal/samo rice/samak chawal)
4-5 green chillies- chopped
Sendha salt (rock salt) - to taste
2 medium potato- cubed
1 tbsp ghee (clarified butter)
How to make sama ke chawal ki khichdi
1. Wash sama ke chawal and soak for 1/2 an hour. Drain.
2. Heat ghee in a pressure cooker and saute green chillies.
3. Add rest of the ingredients and 5 cups of water. (Idea is to add 4-5 times water as the quantity of sama ke chawal).
4. Close the lid of the cooker and pressure cook to 1-2 whistles.
5. Let the pressure drop down before opening the lid of the cooker. Enjoy your sama ke chawal ki khichdi!

Shyamak Chawal ki Kheer Recipe (Samo Rice Pudding)

shyamak chawal ki kheer

In fasts like Ekadashi or Navratri, shyamak chawal ki kheer or vrat ke chawal ki kheer is quite popular.  It's light and easy to digest but quite filling. Shyamak chawal is known by many names in India, like samak chawal, sama ke chawal and swang chawal.

Recipe of shyamak (samak) chawal ki kheer

1 liter milk (preferably full fat)

1/2 cup shyamak chawal (samak chawal/sama ke chawal/samo rice)

4-5 tbsp sugar

1/2 tsp cardamom powder

Chopped nuts like almonds and raisins

1. Wash shyamak chawal and soak for 1/2 an hour. Drain.

2. Boil milk and add sama ke chawal.

3. Simmer on a low heat, stirring occasionally, till kheer reaches desired consistency.

4. Add sugar, cardamom powder and nuts. Cook for 2-3 minutes more.

5. Cool kheer and chill in refrigerator. Enjoy shyamak chawal kheer.

Note- You can enjoy shyamak chawal kheer both warm and cold.

This kheer cooks much faster than rice kheer.

Kuttu Aur Aloo Ka Paratha

kuttu aloo ka paratha

Kuttu aur aloo ka paratha can be eaten in fasts of Ekadashi and Navratras. Kuttu paratha along with aloo ki sabzi are part of Navratra thali.

Recipe of kuttu aur aloo ka paratha

1 cup kuttu atta (buckwheat flour) and singhadi atta mixed in equal proportions

4-5 medium potatoes (boiled, peeled and mashed)

2-3 green chillies- chopped finely

Salt to taste

Oil to shallow fry

1. Mix all the above ingredients except oil in a bowl and knead into pliable dough. There is no need to add water, use potatoes to knead.

2. Take a small ball (peda) out of the dough and roll into a 4-5 inch diameter disk dusting in dry flour to prevent from sticking or alternatively you can make the paratha by patting the peda between your palms.

3. Heat a tava (griddle) and place this paratha on it. Roast from both sides applying oil. Similarly make other paratha from rest of the dough. Serve hot kuttu aur aloo ka paratha.

kuttu aloo paratha

Kuttu Poori (Buckwheat Flour Fried Flatbread)

kuttu poori

I made kuttu poori during 'Navratras' but somehow forgot to post it on the blog. You can also make kuttu poori with kuttu atta only. Singhadi atta is optional. Singhadi atta binds well and also rich in Calcium. Also my mom says kuttu atta is hot on body so mixing singhadi atta leads to cooling down effect.

Recipe of kuttu poori

1 cup kuttu atta (buckwheat flour)

1/2 cup singhadi atta

3-4 medium sized potatoes- boiled, peeled and mashed

3 green chillies- chopped finely

Salt to taste

Oil to deep fry

1. Mix salt and green chillies to potato. In a bowl, mix kuttu and singhadi atta.

2. Mix potato mixture to kuttu and singhadi flour. Use potato to knead the flour into stiff dough. Add water only if there is a need. Let it rest for 5 minutes.

3. Take lemon sized ball from the dough and pat between your greased palms to make 3-4 inch round or poori.

4. Heat oil in a kadhai/wok. To check whether the oil is hot enough, put a small portion of dough into the oil. If it sizzles and comes to surface, your oil is ready. Turn the heat to medium. Gently place the poori in the oil.

4. Press the kuttu poori with a pauni (slotted spoon/ chhari). The poori will puff up. Turn over and fry from other side also. Drain the poori using the same slotted spoon on an absorbent paper. Similarly make rest of the kuttu puri from the dough. Serve hot with curd.

(Potato Curry) Aloo ki Sabzi 2

aloo ki sabzi

I have earlier posted a recipe of aloo ki sabzi with gravy but it used onion and garlic in the gravy. This recipe of aloo bhaji can be a part of ‘Sattvic Ahaar’ as it is devoid of onion, garlic. It can also be made as a part of fasting food or ‘Vrat ka Khana’. This sabzi tastes absolutely delicious.

Recipe of aloo ki sabzi/ bhaji

3 medium aloo (potato) - boiled, peeled

2 tomatoes- diced

1 tsp kasoori methi (dried fenugreek leaves) - crushed between palms

Sendha salt to taste

1/2 tsp turmeric powder

1 cup water

1/2 tsp red chilli powder (cayenne pepper)

1 tbsp ghee (clarified butter)
How to cook aloo ki sabzi

1. Break potatoes by your hands to get uneven pieces.

2. Heat ghee in a kadhai/ wok or a pan. 

3. Add potatoes and 1 cup water. Add salt and all the spices.

4. Add tomatoes and kasoori methi. Mix well and turn the heat to medium. Cover the lid.

5. Stir occasionally and cook till gravy thickens to desired consistency. Serve hot aloo ki sabzi.

Sabudana Thalipeeth (Sago Rotti)

sabudana thalipeeth

Sabudana thalipeeth or sago chappati is a delicious fasting food which you should not miss out on. You can also have it for a breakfast or snack item whether you are fasting or not. If you like sabudana just the way I do, you can also check out sabudana khichdi which also comes from Maharashtrian cuisine.

Recipe of sabudana thalipeeth

1 cup Sabudana (sago) - soaked

2-3 green chillies- chopped

2 medium potatoes- boiled, peeled and mashed

Salt to taste

1/2 cup dry roasted and grinded peanuts

Coriander leaves (cilantro) - chopped

Ghee (clarified butter) or oil to shallow fry

1. Mix together all the ingredients except oil or ghee.

2. Divide the dough into tennis size balls.

3. Grease a thick plastic sheet or polythene and place the ball at its center. Pat with moistened fingers to form a thick round. Make small holes in it.

3. Heat a tava (griddle) and grease it with ghee. Gently and carefully turn the thalipeeth onto the tava and peel the plastic off.

4. Put ghee in the holes. Cover the thalipeeth with a plate and turn the heat to medium. Cook it for 1-2 minutes.

5. Remove the plate and gently turn over. Cook it for another minute or two. Cook till sabudana thalipeeth is golden brown from both sides. Serve sago rotti hot.

Sabudana Kheer (Sago Pudding)

sabudana kheer

Sabudana kheer or sabudana payasam is mainly eaten in fasts including those of Ekadashi and Navratras. It takes a short time to cook after soaking and tastes absolutely divine.

Recipe of sabudana kheer (payasam)

3/4 cup sabudana (sago)

1 liter milk

1/2 cup sugar

3-4 strands saffron (optional)

A big pinch elaichi (green cardamom) powder

Nuts like almonds, raisins and cashew nuts

1. Soak sabudana for 2 hours in just enough water so that sago is submerged.

2. Soak saffron in a little milk. Soak almonds.

3. Heat milk in a pan and let it bring to boil. Add sabudana and lower heat. Cook stirring continuously as sabudana has a tendency to stick to the bottom of the pan. When the sabudana turns transparent, that means it is cooked.

4. Add sugar and cook stirring for 2-3 minutes. Cook till you get the desired consistency of the kheer. Turn off the heat.

5. Add saffron, elaichi powder, slivered almonds, raisins and broken cashew nuts. Serve sabudana kheer hot or cold as per your liking.

(Pumpkin) Kaddu Ki Sabzi

kaddu ki sabzi

Kaddu ki sabzi or sitaphal sabzi is a family favorite. The best thing is that it can also be eaten in fasts like Navratri and Ekadashi. Kaddu subzi, aloo ki sabzi and kuttu paratha or puri makes a complete Navratra thali. Oops! I forgot to mention, sabudana keer.

Recipe of kaddu ki sabzi

1/2 kilogram kaddu (pumpkin/ sitaphal) - peeled and cubed

1/2 tsp turmeric powder

2-3 green chillies- chopped

Salt to taste

1/4 tsp garam masala powder

1/2 tsp coriander powder

2 tsp sugar

1 tsp amchoor (dried mango powder)

1/2 tsp methi dana (fenugreek seeds)

A pinch of hing (asafoetida)

1 1/2 tbsp oil

1. Heat oil in a pan or a kadhai. Add methi dana and when it changes color, add hing. Add green chillies and sauté for 1 minute.

2. Add kaddu pieces. Add turmeric, coriander powders and salt. Mix well. Lower heat and cook covered till kaddu turns tender.

3. Add sugar, amchoor and garam masala powder and mix well. Cook till all the water evaporates. Serve kaddu ki sabzi hot.

Sabudana Vada (Sago Patties)

sabudana vada

Sabudana vada is mainly eaten during fasting period especially Navratri or Ekadashi fasts (vrat). They are so delicious that I sometimes make them with our evening tea. Some vrat ka khana are so tasty that everyone wants to eat them fasting or non- fasting. Sabudana vada is more popular in Maharashtra.

Recipe of sabudana vada/ sago patties

1 cup sabudana (sago/ saboodana/ tapioca)

1/2 cup peanuts- dry roasted and coarsely grinded

2 potatoes- boiled, peeled and mashed

3-4 green chillies- chopped

Salt to taste

Coriander leaves (cilantro) - chopped

Oil to shallow fry

1. Wash sabudana in a colander or a strainer. Drain. Soak sabudana in that much water in which it is 'just immersed' and no more. Let it soak for 1 1/2 to 2 hours.

2. Mix well all the above ingredients in a bowl except oil.

3. Wet your hands and take tennis ball size balls from the sabudana mixture. Flatten them to form patties.

4. Heat oil in a flat, wide pan and shallow fry these patties or wada in it till golden from both sides. Drain using a slotted spoon, on an absorbent paper. Shallow fry vadas in batches. Serve sabudana vada hot.

Sabudana khichdi (Sago pilaf)

sabudana khichdi

Sabudana khichdi is a popular Maharashtrian breakfast.Sabudana or Sago is mainly a fasting food in india and eaten in fasts like Ekadashi and Navratri. If you are buying sabudana, buy medium sized pearls for this recipe.
   
     Recipe of Sabudana khichdi

     2 cups sabudana (sago)
     1/4 cup peanuts
     1/2 tsp mustard seeds (kaali sarson)
     7-8 curry leaves
     3 chopped green chillies
     1 tablespoon ghee (clarified butter)
     1 tsp lime juice
     salt to taste

1. Wash sabudana in a colander or a strainer (big chhalni) and soak for 3-4 hours in 1/4 cup of water. Sabudana should be soaked in 'just enough' water in which it is just submerged and no more.

2. Roast the peanuts and grind them coarsely.

3. Mix ground peanuts with sabudana.

4. Heat ghee in a pan and add mustard seeds. When they crackle, add curry leaves and green chillies. After a few seconds add sabudana mixture. Add salt.

5. Cook on medium heat for about 5 minutes stirring all the time. Do not cover the pan otherwise you will get thick lumps. Each pearl of sago should be separate.

6. Add lime juice. Serve sabudana khichdi hot.

sabudana khichadi