Indian Vegetarian Recipes

Jeera Chaas Recipe | Cumin Buttermilk | Navratri Vrat Recipes

Vivek Kumar 0 Indian Festival Recipes, navratri special recipe, Vegetarian Tuesday, October 20, 2015

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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfx6k-Qa0UTHMso_utkj3GpggZxaF8PWpdQ7M7V4rXU3cuEY9xEbdhFkOsDTyWQQamFGnwgsqcE8yb9aqJsv6kZh0MYeiKoXFzqyjHm97PXu_g3xsA6GB6PvvHR93tqeL8rUwwLSzBy774/s1600/inhilady-2014-11-29-ce62da50c7b75d4da117079add587899.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfx6k-Qa0UTHMso_utkj3GpggZxaF8PWpdQ7M7V4rXU3cuEY9xEbdhFkOsDTyWQQamFGnwgsqcE8yb9aqJsv6kZh0MYeiKoXFzqyjHm97PXu_g3xsA6GB6PvvHR93tqeL8rUwwLSzBy774/s400/inhilady-2014-11-29-ce62da50c7b75d4da117079add587899.jpg" width="400" /></a></div>
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Jeera Chaas or Cumin Flavoured Buttermilk is easy and quick beverage during (vrat/upwas/navratri) and completes the meal aka vrat (navratri) ka khana or even normal any meal, buttermilk is must during summer but since we are battling haze here so I am making cumin buttermilk almost every day to serve with lunch and we like cumin flavored butter milk very much and it's very easy to prepar. </div>
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Even if you are not fasting during Navratri as I said buttermilk is always wonderful since it's healthy and cooling we can have it any time we prefer. Chaas, also pronounced 'Chaach' is popular drink across India known with various names and comes in various forms and method. </div>
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<h3 style="text-align: left;">
Ingredients:</h3>
<div style="text-align: justify;">
</div>
<ul style="text-align: left;">
<li>1/2 Cup - Fresh Yogurt/Dahi</li>
<li>2 Cups - Water</li>
<li>1 tsp - Cumin Powder</li>
<li>1/2 tbsp - Chopped Coriander Leaves</li>
<li>To Taste - Sendha Namak/Rock Salt</li>
</ul>
<h3 style="text-align: left;">
Method:</h3>
<div style="text-align: justify;">
</div>
<ul style="text-align: left;">
<li>In a wide bowl whisk curd/yogurt well, add water and use a wooden whisk (madhani) to whisk again for 2 mins</li>
<li>Finely chop coriander leaves and add with butter milk, add fresh cumin powder and sendha namak (during non-fasting days you can add table salt), mix well to combine everything.</li>
<li>Add few ice cubes if needed or chill before serving. Mix well again and pour in serving glasses.</li>
</ul>
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Easy, yum and refreshing Cumin flavored buttermilk is ready.</div>
</div>

Jeera Chaas Recipe | Cumin Buttermilk | Navratri Vrat Recipes

Jeera Chaas or Cumin Flavoured Buttermilk is easy and quick beverage during (vrat/upwas/navratri) and completes the meal aka vrat (navra...

Navaratri Special: Konda Kadalai Sundal | Black Chickpeas Sundal Recipe | Easy Sundal Recipes

Vivek Kumar 0 Indian Festival Recipes, navratri special recipe, Vegetarian Tuesday, October 20, 2015

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Konda Kadalai Sundal, Black Chickpeas Sundal is this healthy, easy sundal recipe perfect for Navratri Naivedyam and snack. Sundal is made with multiple legumes but chickpeas is one of most famous beans used in Sundal and it's very easy too. I made this sundal during Ganesha Chaturthi and couldn't post it that time so now during Navratri I am sharing this super easy sundal recipe which is perfect as snack too.</div>
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In this festive season I really trying my best to post whatever I can. I thought of making many sundal variety to share but that didn't happen so here sharing something easy and quick. If you want healthy snack to munch on then sundals are great option always. </div>
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Sundals are popular during Navratri when the festival is celebrated for 10 and 9 days respectively in South India so to offer Naivedyam everyday Sundal becomes very handy and also it's healthy. If you do not observe fast or offer only vrat food then try Sundal and you will like it too. </div>
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<h3 style="text-align: left;">
Ingredients:</h3>
<div style="text-align: justify;">
</div>
<ul style="text-align: left;">
<li>1 Cup - Kondakadalai/Black Chickpeas</li>
<li>1/2 tsp - Salt</li>
<li>2 tbsp - Fresh Grated Coconut</li>
<li>For Tempering</li>
<li>1 tsp - Oil</li>
<li>A Pinch - Hing/Asafoetida</li>
<li>1/2 tsp - Mustard Seeds/Split Skinned Black Gram</li>
<li>1 tsp - Urad Dal</li>
<li>2 - Broken Dry Red Chili</li>
<li>A Sprig - Curry Leaves</li>
</ul>
<h2 id="subHeadingPrintBox">
Method:</h2>
<div>
<ol id="instructionNumbers" style="text-align: left;">
<li>Wash
 and soak black chickpeas for 4 hours or over night.  Pressure cook with
 water just covering the chickpeas, salt for 3 whistles, allow cooker to
 release pressure.</li>
<li>In a kadai or pan heat oil add all the items listed under 'For 
Tempering' in order and allow mustard to splutter, urad dal to become 
golden brown.</li>
<li>Add cooked chickpeas (without water), mix and cook for 2-3 mins, now add coconut stir well, cook for a minute and off flame. </li>
</ol>
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Serve for Naivedyam during <a href="http://hotspicesofindia.blogspot.in/search/label/Indian%20Festival%20Recipes" target="_blank">festivals</a> and enjoy the healthy snack.<br />
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</div>
<b><u>Notes</u></b><br />
<ul style="text-align: left;">
<li>You can also add green chili instead of dry red chili.</li>
<li>You can add 1/2 tbsp lemon juice for extra zing</li>
</ul>
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Navaratri Special: Konda Kadalai Sundal | Black Chickpeas Sundal Recipe | Easy Sundal Recipes

Konda Kadalai Sundal, Black Chickpeas Sundal is this healthy, easy sundal recipe perfect for Navratri Naivedyam and snack. Sundal is mad...

Coconut (Nariya) Burfi | Thengai Burfi Recipe | Easy Diwali Sweets Recipe

Vivek Kumar 0 Diwali Recipes, Indian Festival Recipes, indian recepies, Sweets Tuesday, October 20, 2015

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<i><b>Coconut Burfi, Nariyal Burfi or Thengai burfi</b></i> is one delicious and easy sweet perfect for any occasion or festival. This coconut burfi is very easy to prepare in less time and it taste just delicious.   Festival season in full swing now with Karwa Chauth, Diwali around this coconut burfi can be very handy recipe. Made with minimal ingredients it's a treat, just not for festival we can prepare this for kids snacks box or to satisfy some sweet craving.</div>
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I normally make more of coconut ladoo which is another easy, no-cook recipe made with only 2 ingredients desiccated coconut and condensed milk, just melt in mouth ladoo and this coconut (nariyal) burfi my mom used to make for every Diwali other festivals, birthday etc.  I made this after long time for a change from my usual coconut ladoo. You can try this easy burfi for Karwa Chauth or Diwali.</div>
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Made with fresh grated coconut and sugar this burfi is so easy and delicious. DH whom normally doesn't comment on anything was prasing this burfi on 1st bite itself and ask for more helping which is kind huge from someone doesn't compliment easily.  </div>
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<h3 style="text-align: left;">
Ingredients:</h3>
<ul>
<li>    2 Cups - Fresh Grated Coconut</li>
<li>    2 Cups - Sugar</li>
<li>    1/2 tsp - Fresly Crushed Cardamom</li>
<li>    1/2 tbsp - Chopped Cashewnuts</li>
<li>    1 tsp - Ghee</li>
</ul>
<h2 id="subHeadingPrintBox">
Method:</h2>
<ol id="instructionNumbers" style="text-align: left;">
<li>Heat ghee in a pan or wok and fry cashewnuts until golden brown, keep aside.  Grease a plate or tray and keep aside.</li>
<img alt="Coconut-Nariyal-Burfi-diwali-Recipe" src="http://farm4.staticflickr.com/3781/10328892874_8d0d7d9777_o.jpg" title="Coconut-Nariyal-Burfi-diwali-Recipe" />
<li>In the same wok add grated coconut, sugar and mix well and cook in <b>slow to medium flame</b>.</li>
<img alt="Coconut-Nariyal-Burfi-diwali-Recipe" src="http://farm6.staticflickr.com/5530/10328906255_821cd9f75b_o.jpg" title="Coconut-Nariyal-Burfi-diwali-Recipe" />
<li>Keeping stiring the mixture until sugar melts and you can see water released from coconut. </li>
<li>Do constant stir until coconut mixture starts to come together and 
leave side of pan.  Press coconut with your spatula to check if any 
water remains, if you see water then keep cooking and stirring.</li>
<img alt="Coconut-Nariyal-Burfi-diwali-Recipe" src="http://farm6.staticflickr.com/5497/10328906295_5acd1017ed_o.jpg" title="Coconut-Nariyal-Burfi-diwali-Recipe" />
<li>Add caradamom/elachi powder, cashewnuts and mix well, you can see 
coconut mixture will start to change color now from pure white it will 
be light cream, off flame.</li>
<img alt="Coconut-Nariyal-Burfi-diwali-Recipe" src="http://farm8.staticflickr.com/7299/10328906095_3e5372a5c3_o.jpg" title="Coconut-Nariyal-Burfi-diwali-Recipe" />
<li>Immediately pour mixture to greased plate and level it with 
spatula/knife or butter paper,  aluminium foil. (I did it with spatula 
as I like the rustic look)</li>
<li> Let the mixture cool a bit for 2-3 minutes and cut in desire shape 
when it's stil warm, allow to cool completely and gently with a knief 
remove the pieces, invert and allow to dry.</li>
<img alt="Coconut-Nariyal-Burfi-diwali-Recipe" src="http://farm3.staticflickr.com/2877/10328906115_edc3c0e173_o.jpg" title="Coconut-Nariyal-Burfi-diwali-Recipe" /></ol>
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Store in air tight container. <br />
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<b><i><u>Notes</u></i></b><br />
<ul style="text-align: left;">
<li>Cooking time may vary due to coconut 
quality and how much moisture coconut has, so once you see there's no 
water and mixture starts to come together you can off flame.</li>
<li>For pure white burfi, don't add coconut brown skin and grate coconut avoiding it.</li>
<li>You should cook from start to end in slow to medium flame or medium flame.  If you keep in high flame coconut will change color.</li>
<li>Cut in pieces when mixture is still warm if you allow to it cool then we can't make pieces, you have to break in pieces :)</li>
<li>To have smooth finish level mixture with butter paper,  aluminium foil.  I like this kind of rustic look so I didn't do that.</li>
<li>You can add  fried gram dal (pottu kadalai) instead of cashewnuts.</li>
<li>For Vegan version, dry roast cashewnut pieces and grease tray with oil.</li>
<li>This coconut burfi stays good for almost a week on room temperture.</li>
</ul>
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Coconut (Nariya) Burfi | Thengai Burfi Recipe | Easy Diwali Sweets Recipe

Coconut Burfi, Nariyal Burfi or Thengai burfi is one delicious and easy sweet perfect for any occasion or festival. This coconut burfi is...

Coconut Khoya Gulkand Ladoo (Laddu) Recipe | Diwali Sweets Recipes

Vivek Kumar 0 Diwali Recipes, Indian Festival Recipes, Sweets Tuesday, October 20, 2015

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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2O6zmqRUgRzv6WXZzbkp2Nhde6NwOlC5wxvpNE1axVJyI5mhU8anp9vRDMXa7xpb9I8vS0uDxw729YcO9RUikL2FGatzW6OblqoG_fDJl2jpEdkNd60kZFnCjyrlYg_Nc0psN-f1HiJGP/s1600/DiwaliSweetsCoconutKhoyaGulkandLadoo2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2O6zmqRUgRzv6WXZzbkp2Nhde6NwOlC5wxvpNE1axVJyI5mhU8anp9vRDMXa7xpb9I8vS0uDxw729YcO9RUikL2FGatzW6OblqoG_fDJl2jpEdkNd60kZFnCjyrlYg_Nc0psN-f1HiJGP/s320/DiwaliSweetsCoconutKhoyaGulkandLadoo2.png" width="268" /></a></div>
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Coconut Khoya Gulkand Ladoo or Coconut Mawa Gulkand laddu is easy laddoo recipe made with minimal ingredients desiccated coconut (nariyal ka burada), khoya or mawa and stuffed with gulkand. Coconut ladoo is one of family favorite cause it's just so delicious and easy to prepare and this time from usual coconut condense milk ladoo I tried this new ladoo with khoya and stuffed it with gulkand.</div>
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Gulkand adds wonderful taste to this ladoo and comes as great surprise.   Coconut and khoya comes together wonderfully and taste yum with gulkand it's just delicious plus it's very easy. If you are bored of normal ladoo then you should try this you will love it.
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<h2 id="subHeadingPrintBox">
Ingredients:</h2>
<ul id="instructionBullet">
<li><span itemprop="ingredients">2 Cups - Desiccated Coconut</span></li>
<li><span itemprop="ingredients">3/4 Cup - Unsweeten <b>Khoya/Mawa</b></span></li>
<li><span itemprop="ingredients">3/4 Cup - Sugar</span></li>
<li><span itemprop="ingredients">4 - Green Cardamom/Elachi</span></li>
<li><span itemprop="ingredients">2 tbsp - Gulkand </span></li>
<li><span itemprop="ingredients">2 tbsp - Warm Milk </span></li>
<li><span itemprop="ingredients">A Pinch - Saffron (optional)  </span></li>
<li><span itemprop="ingredients">2 tbsp - Chopped Pista (optional)</span></li>
</ul>
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Method:</h2>
<div>
<ol id="instructionNumbers" style="text-align: left;">
<li>Soak saffron in warm milk for 5 to 10 mins and meanwhile finely chop pista, keep aside.  </li>
<li>Grind sugar and cardamom in to powder. </li>
<li>In a wok or kadai add khoya/mawa and cook in slow flame for 2-3 
minutes or until it's melts, loosen up, off flame.  Add saffron milk, 
sugar powder to khoya and mix well, allow to cool. (Keep flame only in 
slow/low or khoya will get burnt).  </li>
<li>Add desiccated coconut with khoya mixture  and combine well to form smooth dough.</li>
<li>Divide into equal 10 to 12 portions, take one piece and roll in to ball/laddu, flatten it like cutlet or tikki. </li>
<li>Fill 1 to 2 tsp of gulkand in center and carefully bring edges together and form in to ball or laddoo again.  </li>
<li>Do this carefully so gulkand doesn't leaks from sides and from sides
 if gulkand then gently press it.  If you get gulkand small dots in 
ladoo it's same it does make it look good.  Repeat same for rest of 
ladoo and garnish it with chopped pista or roll in descciated coconut. </li>
</ol>
Garnish with remaining dry fruits and fruits and serve.    </div>
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<b>Notes</b><br />
<ul style="text-align: left;">
<li>If using sweet khoya then reduce sugar or don't use sugar atall.</li>
<li>If you don't have gulkand, fill ladoo with finely chopped nuts of choice or chocolate rice etc.</li>
<li>If you can't bind ladoo add little more desiccated coconut and mix well.</li>
</ul>
</div>

Coconut Khoya Gulkand Ladoo (Laddu) Recipe | Diwali Sweets Recipes

Coconut Khoya Gulkand Ladoo or Coconut Mawa Gulkand laddu is easy laddoo recipe made with minimal ingredients desiccated coconut (nariya...

Dry Fruits Burfi | Burfi Recipe | Diwali Sweet Recipes

Vivek Kumar 0 Diwali Recipes, Indian Festival Recipes, Sweets Tuesday, October 20, 2015

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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3xyWrtuQ1RAkC8F8_SPs10VSjzftTCnbnNWOfVPubsNFFRMn6Piy4rAWbkxS77fLyfLSCvoEFBm6IaYoZTFzTziIt_wBVbi1Qq5suW0UyemgQGrx8-_jynYpbtQ_lO7gTcs0qxXoq7On0/s1600/Malai-dry-fruit-Barfi.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Dry Fruits Burfi " border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3xyWrtuQ1RAkC8F8_SPs10VSjzftTCnbnNWOfVPubsNFFRMn6Piy4rAWbkxS77fLyfLSCvoEFBm6IaYoZTFzTziIt_wBVbi1Qq5suW0UyemgQGrx8-_jynYpbtQ_lO7gTcs0qxXoq7On0/s400/Malai-dry-fruit-Barfi.jpg" title="Dry Fruits Burfi " width="400" /></a></div>
Dry Fruits Burfi is easy <a href="http://hotspicesofindia.blogspot.in/search/label/Diwali%20Recipes" target="_blank">diwali/deepavali sweet recipe</a> which is sugar-free, fat-free and healthy burfi (sweet) and works great as snack too. Loaded with cashew nuts, almonds raisins, pistachio, walnut, dried figs and dates goodness this easy burfi is good option during Diwali or any festival among all the other deep fried and sweet dishes. This easy and healthy burfi is for kids snack box too or to satisfy those sweet cravings. </div>
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I always prepare dry fruits burfi, ladoo or roll during festive season among all other traditional diwali sweets and snacks which are loaded mostly with ghee, sugar and deep fried; this easy burfi comes as great relief and option. People with sweet tooth can munch on these yummy and healthy dry fruit burfi without any worry.  When my brother saw this burfi I didn't believed this is home made, he was like it looks so elegant and taste fab :)</div>
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You can add any dry fruits of your choice like other than whatever I have mentioned and if you don't have figs then just use dates it still taste very good. You can also add desiccated coconut, poppy seeds in this burfi recipe too.  Like I mentioned in Dates Sesame Ladoo post, I have used organic dates kept in room temperature, if you keep dates, anjeer (dried figs) in fridge then keep them outside a night before outside.<br />
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I have used gulkand in this burfi which add amazing flavor to this burfi but if you don't have gulkand with you then you can skip that but if you can get gulkand then do try that, it's does add wonderful taste to burfi. You can also make this burfi in to ladoo and if you don't have sliver warq then you can garnish with desiccated coconut, poppy seeds too.<br />
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This burfi is also good option for sharing with friends, family, guests they will love this guilt-free sweet, just pack it in a box and tie some nice lace and add 2 diya or candle along and your simple yet beautiful gift is ready to share. Try this easy dry fruit burfi and enjoy this diwali to fullest. </div>
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<div data-currentservings="12" data-originalservings="12" id="zoneIngredients" style="float: left;">
<h2 id="subHeadingPrintBox">
Ingredients:</h2>
<ul id="instructionBullet">
<li><span itemprop="ingredients">1 1/2 Cups - Anjeer/Dried Figs </span></li>
<li><span itemprop="ingredients">1 Cup - Khajoor/Dates</span></li>
<li><span itemprop="ingredients">1/3 Cup - Almonds/Badam</span></li>
<li><span itemprop="ingredients">1/3 Cup - Cashew nuts/Kaju</span></li>
<li><span itemprop="ingredients">1/3 Cup - Walnut/Akharot</span></li>
<li><span itemprop="ingredients">1/3 Cup - P</span>istachio/Pista</li>
<li><span itemprop="ingredients">1/3 Cup - Raisins/Kismiss</span></li>
<li><span itemprop="ingredients">1 tbsp - Gulkand (optional)</span></li>
<li><span itemprop="ingredients">1/2 tsp - Cardamom Powder/Elachi</span></li>
<li><span itemprop="ingredients">1/4 tsp - Nutmeg Powder/Jayaphala </span></li>
<li><span itemprop="ingredients">1 tbsp - Ghee or Oil</span></li>
<li><span itemprop="ingredients">1 - Sliver Varq/Warq (optional)</span></li>
</ul>
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Method:</h2>
<div>
<ol id="instructionNumbers" style="text-align: left;">
<li>Soak anjeer/dried figs in warm water for 15 minutes, strain water and pat dry well.</li>
<img alt="Dry-Fruits-Burfi-Burfi-Recipe-Diwali-Sweet" src="http://farm3.staticflickr.com/2846/10507696934_b7787709a9_o.jpg" title="Dry-Fruits-Burfi-Burfi-Recipe-Diwali-Sweet" />
<li> Meanwhile finely chop almonds, cashewnuts, raisins, walnut, pista 
and dates.  You can also pulse in food processor or mixer but don't make
 it powder, we need nuts in pieces. </li>
<img alt="Dry-Fruits-Burfi-Burfi-Recipe-Diwali-Sweet" src="http://farm6.staticflickr.com/5543/10507673925_d0bc4804cb_o.jpg" title="Dry-Fruits-Burfi-Burfi-Recipe-Diwali-Sweet" />
<li>Grind anjeer/figs to smooth paste, don't add water. </li>
<img alt="Dry-Fruits-Burfi-Burfi-Recipe-Diwali-Sweet" src="http://farm3.staticflickr.com/2891/10507673775_1488940679_o.jpg" title="Dry-Fruits-Burfi-Burfi-Recipe-Diwali-Sweet" />
<li>Heat oil or ghee and add anjeer paste mix well and saute for a minute.  Now add chopped dates and mix well, cook for 2 minutes.</li>
<img alt="Dry-Fruits-Burfi-Burfi-Recipe-Diwali-Sweet" src="http://farm3.staticflickr.com/2863/10507876113_ddcb875109_o.jpg" title="Dry-Fruits-Burfi-Burfi-Recipe-Diwali-Sweet" />
<li>Add Chopped dry fruits and mix everything well, you will need another spoon or spatula to combine everything. </li>
<img alt="Dry-Fruits-Burfi-Burfi-Recipe-Diwali-Sweet" src="http://farm8.staticflickr.com/7397/10507697474_34156289db_o.jpg" title="Dry-Fruits-Burfi-Burfi-Recipe-Diwali-Sweet" />
<li>Add cardamom powder, nutmeg powder, gulkand and mix everything well, cook for a minute and off flame. </li>
<img alt="Dry-Fruits-Burfi-Burfi-Recipe-Diwali-Sweet" src="http://farm4.staticflickr.com/3822/10507673585_1f2f4bab6c_o.jpg" title="Dry-Fruits-Burfi-Burfi-Recipe-Diwali-Sweet" />
<li>Line a plate or tray with greased butter paper and pour burfi 
mixture, level well with spatula and later with butter paper, allow 
mixture to cook completely. </li>
<img alt="Dry-Fruits-Burfi-Burfi-Recipe-Diwali-Sweet" src="http://farm4.staticflickr.com/3794/10507672006_e095c92cda_o.jpg" title="Dry-Fruits-Burfi-Burfi-Recipe-Diwali-Sweet" />
<li>Add sliver varq if using and keep burfi in fridge for 20 to 30 minutes, cut in desire shape with greased knief. </li>
<img alt="Dry-Fruits-Burfi-Burfi-Recipe-Diwali-Sweet" src="http://farm6.staticflickr.com/5514/10507673295_748f065432_o.jpg" title="Dry-Fruits-Burfi-Burfi-Recipe-Diwali-Sweet" /></ol>
Store in air tight containers, this burfi stays fresh in room temperature for almost 2 weeks.</div>
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<b><i><u>Variations</u></i></b><br />
<ul style="text-align: left;">
<li>You can use any dry fruits of your choice.</li>
<li>You can also add 1/3 Cup of desiccated coconut and 1/3 Cup poppy seeds.</li>
<li>If you don't have sliver warq then garnish burfi with desiccated coconut or poppy seeds.</li>
<li>If you store dry fruits, dates, anjeer (figs) in fridge, keep them 
outside over night for fasting process while making this burfi.</li>
<li>Don't make all dry fruits in to powder but keep it coarse or in small pieces.</li>
<li>If you don't have gulkand then you can skip that.</li>
<li>You can make this burfi in to ladoo too.</li>
<li>If this burfi is not sweet enough you can add little sugar.</li>
</ul>
</div>

Dry Fruits Burfi | Burfi Recipe | Diwali Sweet Recipes

Dry Fruits Burfi is easy diwali/deepavali sweet recipe which is sugar-free, fat-free and healthy burfi (sweet) and works great as sna...

Navaratri Special Almond Halwa or Badam ka Halwa

Vivek Kumar 0 Indian Festival Recipes, navratri special recipe Tuesday, October 20, 2015

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I have to admit that as a kid I never relished almond halwa or badam ka halwa , somehow the thought of eating an almond made me feel uneasy. But now almonds are a part of my daily routine. From eating soaked almonds in the morning to drinking almond milk – it’s my favorite. But just like me my kids too hate almonds therefore every morning I add 2 teaspoon of powdered almonds to their milk along with their cocoa mix and later strain it. This way they drink a healthy and nutritious milk without a huge fuss. Coming on to the recipe its a simple and sinfully delicious sweet made with badam/almonds, mawa and sugar.</div>
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<i><b>RECIPE DETAIL</b></i> – Begin by soaking the almonds first. Best would be to soak them overnight but if you are short on time, soak them in warm water for 2-3 hours and that will work just fine. Almond skin is great for health but for this recipe I have removed the skin off the almonds and discarded it. Removing skin is optional, feel free to keep them on and grind almonds to a fine and smooth paste. <br />
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From here on the recipe is all about sauteing and cooking the almond paste. Cook until all the moisture dries up – add mawa, sugar and saffron mixed with milk. Saffron will add an aromatic flavor and rich golden color to this halwa. Sugar and saffron- milk mix will make the halwa watery and runny, no worries. Keep stirring to prevent it from sticking to the bottom of the pan, soon the mixture will become thick – smooth and silky badam halwa is ready. Garnish with nuts and enjoy!!</div>
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<div class="wpurp-rows-row" style="height: auto !important;">
<span class="wpurp-recipe-description" itemprop="description" style="color: rgba(0,0,0,1) !important; font-size: 16px !important; line-height: 1.4em !important; margin-bottom: 20px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">Simple and sinfully delicious sweet made with badam/almonds, mawa and sugar.</span>    </div>
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<i><b><span class="wpurp-title" style="color: rgba(8,8,8,1) !important; font-size: 1.4em !important; font-weight: bold !important; line-height: 1.2em !important; margin-bottom: 10px !important; margin-top: 20px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">INGREDIENTS</span></b></i>    </div>
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<li class="wpurp-recipe-ingredient" itemprop="ingredients" style="line-height: 1.6em !important; list-style: square !important;"><span class="recipe-ingredient-quantity-unit" style="display: inline-block !important; min-width: 110px !important;"><span class="wpurp-recipe-ingredient-quantity recipe-ingredient-quantity" data-fraction="" data-normalized="1" data-original="1">1</span> <span class="wpurp-recipe-ingredient-unit recipe-ingredient-unit" data-original="cup" style="color: #666666 !important; font-size: 0.9em !important;">cup</span></span> <span class="wpurp-recipe-ingredient-name recipe-ingredient-name">Badam/ Almonds</span></li>
<li class="wpurp-recipe-ingredient" itemprop="ingredients" style="line-height: 1.6em !important; list-style: square !important;"><span class="recipe-ingredient-quantity-unit" style="display: inline-block !important; min-width: 110px !important;"><span class="wpurp-recipe-ingredient-quantity recipe-ingredient-quantity" data-fraction="1" data-normalized="0.75" data-original="3/4">3/4</span> <span class="wpurp-recipe-ingredient-unit recipe-ingredient-unit" data-original="cup" style="color: #666666 !important; font-size: 0.9em !important;">cup</span></span> <span class="wpurp-recipe-ingredient-name recipe-ingredient-name">Granulated Sugar</span></li>
<li class="wpurp-recipe-ingredient" itemprop="ingredients" style="line-height: 1.6em !important; list-style: square !important;"><span class="recipe-ingredient-quantity-unit" style="display: inline-block !important; min-width: 110px !important;"><span class="wpurp-recipe-ingredient-quantity recipe-ingredient-quantity" data-fraction="1" data-normalized="0.25" data-original="1/4">1/4</span> <span class="wpurp-recipe-ingredient-unit recipe-ingredient-unit" data-original="cup" style="color: #666666 !important; font-size: 0.9em !important;">cup</span></span> <span class="wpurp-recipe-ingredient-name recipe-ingredient-name">Mawa</span></li>
<li class="wpurp-recipe-ingredient" itemprop="ingredients" style="line-height: 1.6em !important; list-style: square !important;"><span class="recipe-ingredient-quantity-unit" style="display: inline-block !important; min-width: 110px !important;"><span class="wpurp-recipe-ingredient-quantity recipe-ingredient-quantity" data-fraction="" data-normalized="2.5" data-original="2.5">2.5</span> <span class="wpurp-recipe-ingredient-unit recipe-ingredient-unit" data-original="tablespoon" style="color: #666666 !important; font-size: 0.9em !important;">tablespoon</span></span> <span class="wpurp-recipe-ingredient-name recipe-ingredient-name">Ghee</span></li>
<li class="wpurp-recipe-ingredient" itemprop="ingredients" style="line-height: 1.6em !important; list-style: square !important;"><span class="recipe-ingredient-quantity-unit" style="display: inline-block !important; min-width: 110px !important;"><span class="wpurp-recipe-ingredient-quantity recipe-ingredient-quantity" data-fraction="" data-normalized="1" data-original="1">1</span> <span class="wpurp-recipe-ingredient-unit recipe-ingredient-unit" data-original="teaspoon" style="color: #666666 !important; font-size: 0.9em !important;">teaspoon</span></span> <span class="wpurp-recipe-ingredient-name recipe-ingredient-name">Cardamom Powder</span></li>
<li class="wpurp-recipe-ingredient" itemprop="ingredients" style="line-height: 1.6em !important; list-style: square !important;"><span class="recipe-ingredient-quantity-unit" style="display: inline-block !important; min-width: 110px !important;"><span class="wpurp-recipe-ingredient-quantity recipe-ingredient-quantity" data-fraction="1" data-normalized="0.25" data-original="1/4">1/4</span> <span class="wpurp-recipe-ingredient-unit recipe-ingredient-unit" data-original="cup" style="color: #666666 !important; font-size: 0.9em !important;">cup</span></span> <span class="wpurp-recipe-ingredient-name recipe-ingredient-name">Milk to grind Almonds</span></li>
<li class="wpurp-recipe-ingredient" itemprop="ingredients" style="line-height: 1.6em !important; list-style: square !important;"><span class="recipe-ingredient-quantity-unit" style="display: inline-block !important; min-width: 110px !important;"><span class="wpurp-recipe-ingredient-quantity recipe-ingredient-quantity" data-fraction="" data-normalized="3" data-original="3">3</span> <span class="wpurp-recipe-ingredient-unit recipe-ingredient-unit" data-original="tablespoon" style="color: #666666 !important; font-size: 0.9em !important;">tablespoon</span></span> <span class="wpurp-recipe-ingredient-name recipe-ingredient-name">Milk</span></li>
<li class="wpurp-recipe-ingredient" itemprop="ingredients" style="line-height: 1.6em !important; list-style: square !important;"><span class="recipe-ingredient-quantity-unit" style="display: inline-block !important; min-width: 110px !important;"><span class="wpurp-recipe-ingredient-quantity recipe-ingredient-quantity" data-fraction="" data-normalized="0" data-original="Few">Few</span> <span class="wpurp-recipe-ingredient-unit recipe-ingredient-unit" data-original="strands of" style="color: #666666 !important; font-size: 0.9em !important;">strands of</span></span> <span class="wpurp-recipe-ingredient-name recipe-ingredient-name">Saffron</span></li>
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<tr class="alt"><td style="border-color: rgba(201,197,197,1) !important; border-style: dashed !important; border-width: 0px !important; font-weight: bold !important; text-align: inherit !important; vertical-align: top !important; width: 30% !important;"></td><td style="border-color: rgba(201,197,197,1) !important; border-style: dashed !important; border-width: 0px !important; font-weight: bold !important; text-align: inherit !important; vertical-align: top !important; width: auto !important;"><br /></td></tr>
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<div class="wpurp-rows" style="position: static !important; text-align: inherit !important; vertical-align: inherit !important;">
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<span class="wpurp-title" style="color: rgba(10,10,10,1) !important; font-size: 1.4em !important; font-weight: bold !important; line-height: 1.2em !important; margin-bottom: 10px !important; margin-top: 20px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">METHOD</span>    </div>
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<div class="wpurp-rows" style="position: static !important; text-align: inherit !important; vertical-align: inherit !important;">
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<ol class="wpurp-recipe-instructions" style="color: rgba(15,15,15,1) !important; font-size: 16px !important; margin: 0 23px 5px 23px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">
<li class="wpurp-recipe-instruction" style="border-bottom: 1px dashed #999 !important; list-style: decimal !important; margin-bottom: 10px !important; padding-bottom: 15px !important; padding-top: 5px !important;"><span itemprop="recipeInstructions" style="vertical-align: top !important;">Soak almonds for 3-4 hours or overnight.</span></li>
<li class="wpurp-recipe-instruction" style="border-bottom: 1px dashed #999 !important; list-style: decimal !important; margin-bottom: 10px !important; padding-bottom: 15px !important; padding-top: 5px !important;"><span itemprop="recipeInstructions" style="vertical-align: top !important;">Drain water from the almonds, pat them dry and remove their skin.</span></li>
<li class="wpurp-recipe-instruction" style="border-bottom: 1px dashed #999 !important; list-style: decimal !important; margin-bottom: 10px !important; padding-bottom: 15px !important; padding-top: 5px !important;"><span itemprop="recipeInstructions" style="vertical-align: top !important;">Almonds all ready. </span><a href="http://www.ruchiskitchen.com/wp-content/uploads/2015/10/badam-halwa-3.jpg" rel="lightbox" style="color: #9bbd35 !important; color: rgba(40,40,237,1) !important;" title="Almonds all ready. "></a></li>
<li class="wpurp-recipe-instruction" style="border-bottom: 1px dashed #999 !important; list-style: decimal !important; margin-bottom: 10px !important; padding-bottom: 15px !important; padding-top: 5px !important;"><span itemprop="recipeInstructions" style="vertical-align: top !important;">Combine 1/4 cup of milk along with almonds in a mixer. </span><a href="http://www.ruchiskitchen.com/wp-content/uploads/2015/10/badam-halwa-4.jpg" rel="lightbox" style="color: #9bbd35 !important; color: rgba(40,40,237,1) !important;" title="Combine 1/4 cup of milk along with almonds in a mixer. "></a></li>
<li class="wpurp-recipe-instruction" style="border-bottom: 1px dashed #999 !important; list-style: decimal !important; margin-bottom: 10px !important; padding-bottom: 15px !important; padding-top: 5px !important;"><span itemprop="recipeInstructions" style="vertical-align: top !important;">Grind them to a fine paste.</span><a href="http://www.ruchiskitchen.com/wp-content/uploads/2015/10/badam-halwa-6.jpg" rel="lightbox" style="color: #9bbd35 !important; color: rgba(40,40,237,1) !important;" title="Grind them to a fine paste."></a></li>
<li class="wpurp-recipe-instruction" style="border-bottom: 1px dashed #999 !important; list-style: decimal !important; margin-bottom: 10px !important; padding-bottom: 15px !important; padding-top: 5px !important;"><span itemprop="recipeInstructions" style="vertical-align: top !important;">Check almond paste by taking some in your finger - it should be very fine and not grainy.</span><a href="http://www.ruchiskitchen.com/wp-content/uploads/2015/10/badam-halwa-8.jpg" rel="lightbox" style="color: #9bbd35 !important; color: rgba(40,40,237,1) !important;" title="Check almond paste by taking some in your finger - it should be very fine and not grainy."></a></li>
<li class="wpurp-recipe-instruction" style="border-bottom: 1px dashed #999 !important; list-style: decimal !important; margin-bottom: 10px !important; padding-bottom: 15px !important; padding-top: 5px !important;"><span itemprop="recipeInstructions" style="vertical-align: top !important;">Meanwhile soak saffron in 3 tablespoon of warm milk.</span><a href="http://www.ruchiskitchen.com/wp-content/uploads/2015/02/Thandai-saffron-milk.jpg" rel="lightbox" style="color: #9bbd35 !important; color: rgba(40,40,237,1) !important;" title="Meanwhile soak saffron in 3 tablespoon of warm milk."></a></li>
<li class="wpurp-recipe-instruction" style="border-bottom: 1px dashed #999 !important; list-style: decimal !important; margin-bottom: 10px !important; padding-bottom: 15px !important; padding-top: 5px !important;"><span itemprop="recipeInstructions" style="vertical-align: top !important;">Assemble rest of the ingredients.</span><a href="http://www.ruchiskitchen.com/wp-content/uploads/2015/10/badam-halwa-5.jpg" rel="lightbox" style="color: #9bbd35 !important; color: rgba(40,40,237,1) !important;" title="Assemble rest of the ingredients."></a></li>
<li class="wpurp-recipe-instruction" style="border-bottom: 1px dashed #999 !important; list-style: decimal !important; margin-bottom: 10px !important; padding-bottom: 15px !important; padding-top: 5px !important;"><span itemprop="recipeInstructions" style="vertical-align: top !important;">Heat ghee in a kadai or pan.</span><a href="http://www.ruchiskitchen.com/wp-content/uploads/2015/10/badam-halwa-9.jpg" rel="lightbox" style="color: #9bbd35 !important; color: rgba(40,40,237,1) !important;" title="Heat ghee in a kadai or pan."></a></li>
<li class="wpurp-recipe-instruction" style="border-bottom: 1px dashed #999 !important; list-style: decimal !important; margin-bottom: 10px !important; padding-bottom: 15px !important; padding-top: 5px !important;"><span itemprop="recipeInstructions" style="vertical-align: top !important;">Add almond paste and cook on a medium low flame stirring continuously.</span><a href="http://www.ruchiskitchen.com/wp-content/uploads/2015/10/badam-halwa-10.jpg" rel="lightbox" style="color: #9bbd35 !important; color: rgba(40,40,237,1) !important;" title="Add almond paste and cook on a medium low flame stirring continuously."></a></li>
<li class="wpurp-recipe-instruction" style="border-bottom: 1px dashed #999 !important; list-style: decimal !important; margin-bottom: 10px !important; padding-bottom: 15px !important; padding-top: 5px !important;"><span itemprop="recipeInstructions" style="vertical-align: top !important;">After 10 minutes almond paste will become thick.</span><a href="http://www.ruchiskitchen.com/wp-content/uploads/2015/10/badam-halwa-11.jpg" rel="lightbox" style="color: #9bbd35 !important; color: rgba(40,40,237,1) !important;" title="After 10 minutes almond paste will become thick."></a></li>
<li class="wpurp-recipe-instruction" style="border-bottom: 1px dashed #999 !important; list-style: decimal !important; margin-bottom: 10px !important; padding-bottom: 15px !important; padding-top: 5px !important;"><span itemprop="recipeInstructions" style="vertical-align: top !important;">Add mawa...</span><a href="http://www.ruchiskitchen.com/wp-content/uploads/2015/10/badam-halwa-13.jpg" rel="lightbox" style="color: #9bbd35 !important; color: rgba(40,40,237,1) !important;" title="Add mawa..."></a></li>
<li class="wpurp-recipe-instruction" style="border-bottom: 1px dashed #999 !important; list-style: decimal !important; margin-bottom: 10px !important; padding-bottom: 15px !important; padding-top: 5px !important;"><span itemprop="recipeInstructions" style="vertical-align: top !important;">Add cardamom powder...</span><a href="http://www.ruchiskitchen.com/wp-content/uploads/2015/10/badam-halwa-14.jpg" rel="lightbox" style="color: #9bbd35 !important; color: rgba(40,40,237,1) !important;" title="Add cardamom powder..."></a></li>
<li class="wpurp-recipe-instruction" style="border-bottom: 1px dashed #999 !important; list-style: decimal !important; margin-bottom: 10px !important; padding-bottom: 15px !important; padding-top: 5px !important;"><span itemprop="recipeInstructions" style="vertical-align: top !important;">Add sugar..</span><a href="http://www.ruchiskitchen.com/wp-content/uploads/2015/10/badam-halwa-15.jpg" rel="lightbox" style="color: #9bbd35 !important; color: rgba(40,40,237,1) !important;" title="Add sugar.."></a></li>
<li class="wpurp-recipe-instruction" style="border-bottom: 1px dashed #999 !important; list-style: decimal !important; margin-bottom: 10px !important; padding-bottom: 15px !important; padding-top: 5px !important;"><span itemprop="recipeInstructions" style="vertical-align: top !important;">Add saffron infused milk..</span><a href="http://www.ruchiskitchen.com/wp-content/uploads/2015/10/badam-halwa-16.jpg" rel="lightbox" style="color: #9bbd35 !important; color: rgba(40,40,237,1) !important;" title="Add saffron infused milk.."></a></li>
<li class="wpurp-recipe-instruction" style="border-bottom: 1px dashed #999 !important; list-style: decimal !important; margin-bottom: 10px !important; padding-bottom: 15px !important; padding-top: 5px !important;"><span itemprop="recipeInstructions" style="vertical-align: top !important;">And mix until well blended. Cook for another 10 minutes on low flame until halwa becomes thick.</span><a href="http://www.ruchiskitchen.com/wp-content/uploads/2015/10/badam-halwa-18.jpg" rel="lightbox" style="color: #9bbd35 !important; color: rgba(40,40,237,1) !important;" title="And mix until well blended. Cook for another 10 minutes on low flame until halwa becomes thick."></a></li>
<li class="wpurp-recipe-instruction" style="border-bottom: 1px dashed #999 !important; border-bottom: none !important; list-style: decimal !important; margin-bottom: 10px !important; padding-bottom: 15px !important; padding-top: 5px !important;"><span itemprop="recipeInstructions" style="vertical-align: top !important;">Garnish with nuts and enjoy!!</span><a href="http://www.ruchiskitchen.com/wp-content/uploads/2015/10/badam-halwa-recipe-3.jpg" rel="lightbox" style="color: #9bbd35 !important; color: rgba(40,40,237,1) !important;" title="Garnish with nuts and enjoy!!"></a></li>
</ol>
</div>
</div>
</div>
</div>

Navaratri Special Almond Halwa or Badam ka Halwa

I have to admit that as a kid I never relished almond halwa or badam ka halwa , somehow the thought of eating an almond made me f...

Navratri recipe: How to make Kashmiri Mirch Aloo

Vivek Kumar 0 Indian Festival Recipes, navratri special recipe Monday, October 19, 2015

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<div style="text-align: justify;">
There’s
 so much you can do with potato, especially to make Vrat Ka Khana. This 
spicy recipe will keep your taste buds engaged while you keep those 
fasts.</div>
<br />
<b>Kashmiri Mirch Aloo</b><br />
Serves 3-4<br />
Ingredients<br />
4 medium potatoes – cut into ¼ “ thick slices<br />
4 cups water, 1 tsp salt, 1 tbsp lemon juice<br />
½ tsp coarsely crushed pepper<br />
1½ tsp degi mirch<br />
2 tsp fennel seeds (saunf) – crushed<br />
1 tsp salt<br />
1 tbsp lemon juice<br />
2+2 tbsp ghee or butter<br />
1 tbsp juliennes of ginger<br />
some flat pieces of fresh coconut – optional<br />
½ tsp green cardamom (elaichi) powder<br />
coriander sprigs or chopped coriander leaves<br />
<b>Method</b><br />
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<br />
<div style="text-align: justify;">
* Boil sliced potatoes for 5 minutes in 4 cups of water with 1 tsp salt, 1 tsp degi mirch & 1 tbsp lemon juice added to it.</div>
<div style="text-align: justify;">
* Cool the sliced potatoes and saute on a big tawa or flat pan with 2 tbsp of butter/ghee till golden.</div>
<div style="text-align: justify;">
* Heat 2 tbsp ghee, add crushed pepper, ginger juliennes, cook till 
ginger turns a little crisp. Add fennel seeds (coarsely crushed), ½ tsp 
degi mirch and cook only for ½ minute.</div>
<div style="text-align: justify;">
* Add 4 tbsp water and when the water comes to a boil add potatoes. 
(The water will help to uniformly coat the spices on the potatoes). Add 
salt to taste. Cook for about a minute till dry.</div>
<div style="text-align: justify;">
* Sprinkle coconut, ½ tsp green cardamom powder & few coriander sprigs & serve.</div>
</div>

Navratri recipe: How to make Kashmiri Mirch Aloo

There’s so much you can do with potato, especially to make Vrat Ka Khana. This spicy recipe will keep your taste buds engaged while yo...

Navratri Vrat Recipes: Sabudana Khichdi

Vivek Kumar 0 Indian Festival Recipes, navratri special recipe, Vegetarian Monday, October 19, 2015

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<div style="text-align: justify;">
<i><b>A light dish made with sago or sabudana, spiced lightly. Usually eaten most during the festival of Navaratri.</b></i></div>
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<i><b>Ingredients</b></i><br />
<ul style="text-align: left;">
<li>1 cup sabudana (sago)</li>
<li>1/2 cup peanuts, shelled, roasted, coarsely pounded</li>
<li>2 Tbsp ghee</li>
<li>1 tsp zeera (cumin seeds)</li>
<li>3-4 sabut lal Mirch (whole dried red pepper)</li>
<li>1 sprig kadhi patta (curry leaves)</li>
<li>2 tsp or to taste sendha Namak (white rock salt)</li>
<li>1 tsp chilli powder</li>
<li>1 Tbsp hara dhania (coriander leaves)</li>
<li>1 tsp green chillies, chopped</li>
<li>1 Tbsp lemon juice</li>
</ul>
<h4 style="text-align: left;">
Method</h4>
<ul style="text-align: left;">
<li>Wash Saboodana till water clears. Soak in water to about 3 cm/ 1 1/2" above it, for about an hour.</li>
<li>Drain in a colander, then spread over a thick cloth for about 1hour. It is important for the water to drain out very well, as other wise when cooked, the saboodana will stick together in lumps.</li>
<li>Mix saboodana, peanuts, salt, and chilli powder very well, so that it is coated well with this mixture.</li>
<li>Heat the ghee and add zeera, lal mirch and kadhi patta. When mirch darkens a bit, add saboodana mixture and turn around over low heat till cooked through. Takes a couple of minutes.</li>
<li>Take it off the heat, add the lemon juice and mix well.</li>
<li>Serve garnished with the hara dhania and the green chillies.  </li>
</ul>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
</div>
</div>

Navratri Vrat Recipes: Sabudana Khichdi

A light dish made with sago or sabudana, spiced lightly. Usually eaten most during the festival of Navaratri. Ingredients 1 c...

Navratri recipe: How to make Samo Rice Pooris

Vivek Kumar 0 Indian Festival Recipes, navratri special recipe, Tips amp; Advice, Vegetarian Sunday, October 18, 2015

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Samo rice is one of the foods that can be consumed in Navratri fasts. A 
variety of delicacies can be rustled up with this rice like Samo kheer, 
pulao chakli and poori. The grains of this rice are smaller in 
comparison to the regular rice. Today we are making delicious Samo rice 
pooris. While it is quite easy to make them, there are a few things to 
keep in mind. Remember to finely ground the rice. Use a non stick wok 
for sauteing the rice paste as it will not stick to the pan. While 
rolling out the poori, make sure to keep it slightly thick for the 
perfect taste.</div>
<br />
<b>Ingredients</b><br />
Samo rice – 3/4 cup (125 grams)<br />
Sendha Salt – 1/3 tsp<br />
Black pepper – 1/4 tsp (freshly grounded)<br />
Oil – 1 tsp<br />
Oil – for frying<br />
Samo Rice Poori for Vrat<br />
For 10 to 12 pooris<br />
Time – 35 minutes<br />
<br />
Wash the samo rice and soak them in water for 2 hours. Drain out the excess water and grind the rice finely, without adding water. If needed, add 1 to 2 tsp water to grind.<br /><br />Place a pan over flame and add the rice paste into it. Stir constantly for 1 to 2 minutes on medium flame and roast well. Cook the dough until it gets thick in consistency.<br /><br />Take out the flour in a bowl and allow it to cool down slightly. Now add 1 tsp oil, sendha salt, black pepper and knead the dough until smooth and soft. Dough for making pooris is now ready.<br /><br />Make small lumps from the dough and cover them, so that they don’t dry up. Heat enough oil in a wok for frying the pooris. Meanwhile, take one lump, grease your hands with some oil and roll giving it a round shape. Place the dough ball over a polythene sheet and roll out very gently in round shape. Now lift this poori and place it in the oil for frying.<br /><br />Fry the pooris on high flame. Press the poori with a ladle so that it puffs up. Fry until poori turns golden brown in color and take out the fried ones in a plate. Similarly, make pooris from rest of the lumps as well. Samo rice poori for fast is ready. Serve piping hot samo rice poori with aloo sabzi, coconut chutney prepared especially for fasts and raita or curd and relish eating. </div>

Navratri recipe: How to make Samo Rice Pooris

Samo rice is one of the foods that can be consumed in Navratri fasts. A variety of delicacies can be rustled up with this rice like Sam...

14 Gujju Recipes You've Got To Try Making This Navratri

Vivek Kumar 0 Indian Festival Recipes, navratri special recipe Sunday, October 18, 2015

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Primarily vegetarian, Gujarati cuisine consists of a lot of spices 
and masalas which give it a unique flavour. The dishes vary from sweet 
to spicy to sour, and the cuisine has a balanced blend of all flavours. 
Navratri is a good time to take a break from your usual cooking and try 
out some Gujarati tadka in your kitchen. However, I'll warn you that you
 need lots of time and patience as these dishes will test your culinary 
skills.</div>
<br />
<div style="text-align: justify;">
P.S - These recipes are not for people who are fasting for Navratri.<br />
<br />
<h3>
1. Handvo</h3>
<img alt="handvo" id="ed-img" src="http://media.indiatimes.in/media/content/2015/Oct/handvo_1444831225.jpg" title="handvo" /><br />
<span class="source_link">Image Credit: foodgawker</span><br />
<br />
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<b>Ingredients:</b> 2 cups Hando flour or coarsely grind 1 
cup rice and 1 cup mix of all daals such as tuvar daal, urad daal, chana
 daal, masoor daal, moong daal, 1/4 cup yogurt (dahi), 1 cup zucchini or
 dudhi (bottle gourd), 4 tbsp oil, 1 tsp sanchal (papad kharo) or 1/2 
tsp soda-bi-card, 1 tsp ENO(fruit salt), 1 tsp each-ginger and green 
chili paste, 1/4 tsp cumin powder, 1/4 tsp coriander powder, 1/4 tsp 
turmeric powder, 2-3 tbsp sesame seeds, 1 tbsp sugar, salt to taste<br />
<br />
<div class="MsoNormal">
<b>For tempering:</b> 2 tbsp oil, 1 tbsp mustard seeds (rai), A pinch of hing (Asafoeitida), curry patta</div>
<div class="MsoNormal">
<b>Method: </b> Take Handvo flour and mix
 in a big bowl (if using rice and daal then wash and soak the rice and 
dals together for 4 to 5 hours. Drain and keep aside. Grind to a paste).
 Add all ingredients except vegetable, ENO and tempering ingredients and
 mix everything to make batter. Allow to ferment overnight or at least 
for 6-8 hrs. Next day or after fermentation is complete, add grated 
zucchini or any vegetable that you like. Also at this time, add ENO and 
mix very well. Preheat oven to 400F if baking. Pour the prepared batter 
into baking tray. To prepare tadka, heat oil in a wok or small pan, and 
when oil is done add mustard seeds. When mustard seeds are spluttered 
completely, turn off the stove and put the wok on side and let the tadka
 get little cool. When cool, add asafoetida and curry patta. Pour tadka 
onto batter. Bake for about 45-60 mins (If cooking on tava, then heat 
oil in the big pan. Add mustard seeds. When mustard seeds are spluttered
 completely, add asafoetida and curry patta , and then spread batter 
evenly only 1″ thick and cook till both sides are brown. Cover the tava 
with lid to cook nice and even) When done serve hot or even cold is 
fine.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Recipe courtesy:</b> bhavnaskitchen.com</div>
<h3>
2. Khandvi</h3>
<img alt="khandvi" id="ed-img" src="http://media.indiatimes.in/media/content/2015/Oct/rsz_1khand2_1444831294.jpg" title="khandvi" /><br />
<br />
<span class="source_link">Image Credit: Pinterest</span><br />
<br />
<b> Ingredients:</b> <span style="font-weight: normal;">1 
cup gram flour, 1 cup sour yogurt, 2 cups water, 1 teaspoon green chilli
 paste, 1/4 teaspoon asafoetida, 1/4 teaspoon turmeric powder, salt to 
taste. </span><br />
<br />
<b>Method:</b> Combine the yogurt, water and gram flour in a
 large bowl; whisk until smooth and no lumps remain. Whisk in the green 
chiili and ginger paste, asafoetida, turmeric powder and salt. Transfer 
the mixture into a non stick pan and heat on low to medium heat, 
stirring constantly to prevent lump formation. Continue stirring on low 
heat, till the mixture thickens for 15 minutes. The mixture will begin 
to attain a shine. Keep the mixture covered, so it remains hot while you
 proceed to the steps below, as it will not spread when it cools down. 
Spread the hot mixture on the prepared surface as thinly as possible, 
with a flat spatula. When you have finished spreading the batter, allow 
it to cool a little and settle down about three minutes and not less. 
Repeat this process and continue to spread the entire mixture, before it
 cools down.<br />
<br />
<span style="font-weight: normal;"> </span><br />
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</div>
<div class="MsoNormal">
After about 10 minutes have passed begin rolling 
the mixture into a log starting from the top. Once the rolls have been 
made, cut the rolls into one inch size logs. Place the cut rolls on a 
serving platter.</div>
<div class="MsoNormal">
<b>Recipe courtesy:</b> archanaskitchen</div>
<h3>
3. Fafda</h3>
<img alt="fafda" id="ed-img" src="http://media.indiatimes.in/media/content/2015/Oct/fafdaa_1444884073.jpg" title="fafda" /><br />
<span class="source_link">Image Credit: blog.travelyaari.com</span><br />
<br />
<div class="MsoNormal">
<b>Ingredients:</b> 2 cups Besan, 1/4 tsp Baking Soda, 1/4 tsp Ajwain, 1/4 tsp Turmeric Powder, 1 tbsp Oil, 1/2 tsp Salt</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Method:</b> Mix the besan, soda, 
ajwain, haldi, oil (1 tbsp) and salt together in a bowl. Add water to it
 and knead into soft dough. Take a portion of the dough and place it on a
 greased surface. With base of your palm, flatten the dough and then, 
cut out 2" strips from it. Fry these strips over medium heat until 
crisp. Let them cool. Fafda is ready to eat. Serve with spicy chutney.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Recipe courtesy</b><b>:</b> indobase</div>
<h3>
4. Dhokla</h3>
<img alt="dhokla" id="ed-img" src="http://media.indiatimes.in/media/content/2015/Oct/dhoklo_1444885385.jpg" title="dhokla" /><br />
<span class="source_link">Image Credit: vegrecipesofindia.com</span><br />
<br />
<b>Ingredients: </b>1 cup besan (Bengal gram flour), 1 1/2 
tbsp semolina (rava), 3 1/2 tsp sugar, 1 tsp ginger- green chilli paste,
 1/2 tsp citric acid (nimbu ka phool) or 1 tsp lemon juice, salt to 
taste, 1 1/2 tsp fruit salt, 1/4 tsp oil for greasing<br />
<br />
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<b>Other Ingredients:</b> 1 tsp oil, 1/2 
tsp mustard seeds ( rai / sarson), 1/2 tsp sesame seeds (til), 2 green 
chillies chopped, a pinch of asafoetida (hing), 2 to 3 curry leaves 
(kadi patta)</div>
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<br /></div>
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<b>Method:</b>  Take gram flour in a 
bowl. Add yogurt and approximately one cup of warm water and mix. Avoid 
lumps. Add salt and mix again. Leave it aside to ferment for three to 
four hours. When gram flour mixture has fermented, add turmeric powder 
and green chilli-ginger paste. Mix Heat the steamer. Grease a thali. In a
 small bowl take lemon juice, soda bicarbonate, one teaspoon of oil and 
mix. Add it to the batter and whisk briskly. Pour batter into the 
greased thali and place it in the steamer. Cover with the lid and steam 
for ten minutes. When a little cool, cut into squares and keep in a 
serving bowl/plate. Heat remaining oil in a small pan. Add mustard 
seeds. When the seeds begin to crackle, remove and pour over the 
dhoklas. Serve, garnished with chopped coriander leaves and scraped 
coconut.</div>
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<b>Recipe courtesy:</b> sanjeevkapoor.com</div>
<h3>
5. Gol Papdi</h3>
<img alt="Golpapdi" id="ed-img" src="http://media.indiatimes.in/media/content/2015/Oct/golpapdi_1444886194.jpg" title="Golpapdi" /><br />
<span class="source_link">Image Credit: Pinterest</span><br />
<br />
<b>Ingredients:</b> 1 cup whole wheat flour (gehun ka 
atta), 1 tsp poppy seeds (khus-khus), 5 tbsp ghee, 3/4 cup grated 
jaggery (gur), 1/4 tsp cardamom (elaichi) powder, 1 tsp desiccated 
coconut (optional).<br />
<br />
<b>Method:</b> Sprinkle the poppy seeds on a 150 mm. (6") 
diameter greased thali and keep aside. Melt the ghee in a non-stick 
kadhai, add the wheat flour and sauté on a slow flame for approx. 15 to 
17 minutes or till it turns golden brown in colour, stirring 
continuously. Remove from the flame and add the jaggery, cardamom powder
 and coconut. Mix well. When the jaggery melts and the mixture is still 
warm, pour it into the greased thali (with poppy seeds) and spread it 
evenly with the help of the base of a small bowl (katori) or a flat 
spoon. Cut into diamond shapes while still warm and garnish with almond 
slivers. Remove the pieces and store in an air-tight container.<br />
<br />
<b>Recipe courtesy:</b> tarladalal.com<br />
<h3>
6. Sev Khamani</h3>
<img alt="sev khamani" id="ed-img" src="http://media.indiatimes.in/media/content/2015/Oct/sevkhamani_1444886372.jpg" title="sev khamani" /><br />
<span class="source_link">Image Credit: allindiarecipe.com</span><br />
<br />
<b>Ingredients:</b> 250 gm chana dal, 250 gm Sev<br />
<br />
<b>For Seasoning:</b> 2 tsp oil, ½ tsp mustard seeds, 2 tsp
 ginger–chili paste, 1 tsp lemon juice, ½ tbsp coriander seeds, salt to 
taste, 2 tbsp pomegranate, 1 tbsp coriander leaves, water according to 
requirement<br />
<br />
<b>Method:</b> Soak chana dal for 5-6 hours, and drain 
water from it. Grind coarsely. Now take in a steel tied container and 
cook for 2-3 whistles in cooker. Now heat oil in a pan at slow flame. 
Add mustard seeds in it. When it is spluttering, add ginger chili paste,
 salt, sugar and lemon juice in it. Stir well for 10-15 minutes and cook
 till oil is separated.Take out the mixture and garnish it with sev and 
pomegranate.<br />
<h3>
7. Biranj</h3>
<img alt="Biranj" id="ed-img" src="http://media.indiatimes.in/media/content/2015/Oct/biranj_1444886467.jpg" title="Biranj" /><br />
<span class="source_link">Image Credit: jainrasoi.com</span><br />
<br />
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<b>Ingredients:</b> 1-cup rice, 3 tsp ghee, cinnamon, cloves, nutmeg, sugar to taste</div>
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<br /></div>
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<b>Method:</b> Wash rice thoroughly. Soak
 it for 30 minutes. Drain and keep aside. In a pan, melt ghee on a low 
flame. Add cinnamon and cloves. As they crackle, add rice. Gently stir 
for 5 minutes. Add water. Cook. To par boiled rice, add sugar, saffron 
paste, cardamom and nutmeg powders. Simmer and stir till the sugar 
dissolves. Cover. Cook for 13-15 minutes till the rice is tender.Garnish
 and serve hot.</div>
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<br /></div>
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<b>Recipe courtesy:</b> jainrasoi.com</div>
<h3>
8. Navratri Special Khichdi</h3>
<img alt="sabudana khichdi" id="ed-img" src="http://media.indiatimes.in/media/content/2015/Oct/sabudana-khichdi-recipe-6_1444886627.jpg" title="sabudana khichdi" /><br />
<span class="source_link">Image Credit: spiceupthecurry.com</span><br />
<br />
<b>Ingredients:</b> 100 gms sago (sabudana), 100 gms boiled
 and deep fried potato cubes, 50 gms roasted and crushed peanuts, 4 
chopped green chillies, 15-20 curry leaves (kadi patta), 1 tbsp chopped 
coriander (dhania), 1 tsp lemon juice, 1/2 tsp cumin seeds (jeera), salt
 to taste, 1 tbsp ghee, 1 tbsp pomegranate (anar), 1 tbsp chopped mixed 
fruits, 1 tsp sugar<br />
<br />
<b>Method:</b> Soak sabudana in water for 3 minutes, drain 
out water and keep sabunana with little water for 2 hours and keep 
aside. Heat the ghee in a kadhai, add the cumin seeds, green chillies, 
curry leaves and saute for few seconds. When the seeds crackle, add the 
soaked sabudana, groundnuts, fried potatoes, salt, lemon juice and sugar
 and mix well. Transfer in a serving bowl and serve hot garnished with 
fruits and coriander.<br />
<br />
<b>Recipe courtesy:</b> tarladalal.com<br />
<h3>
9. Kala Chana Sundal</h3>
<img alt="Kala chana sundal" id="ed-img" src="http://media.indiatimes.in/media/content/2015/Oct/1_1444887317.jpg" title="Kala chana sundal" /><br />
<span class="source_link">Image Credit: yummytummyaarthi.com</span><br />
<br />
<b>Ingredients: </b> Kala chana (chickpea), mustard seeds, urad dal, red chillies, asafoetida, and grated coconut, curry leaves, salt.<br />
<br />
<b>Method:</b> Soak the kala chana in water overnight.Next 
morning, put the chana in a pressure cooker and give two whistles. Drain
 the water and keep the chanas aside. Take oil in a pan and heat it. Add
 mustard seeds and urad dal. Add curry leaves, red chillies and 
asafoetida.<br />
<br />
Add black chana and salt. Stir and sauté for 4-5 minutes. Garnish with grated coconut and serve.<br />
<h3>
10. Muthias</h3>
<img alt="muthias" id="ed-img" src="http://media.indiatimes.in/media/content/2015/Oct/muthias_1444887638.jpg" title="muthias" /><br />
<span class="source_link">Image Credit: spiceupthecurry.com</span><br />
<br />
<b>Ingredients</b>: 3 cups finely chopped spinach (palak), 1
 1/2 cups finely chopped fenugreek (methi), salt to taste, 2 tsp 
ginger-green chilli paste, 2 tbsp whole wheat flour (gehun ka atta), 4 
tbsp besan (bengal gram flour), 1 tbsp semolina (rava), 1/2 tsp cumin 
seeds (jeera), 2 pinches of soda bi-carb, 1/2 tsp sugar, 2 1/4 tsp oil, 1
 tsp mustard seeds ( rai/sarson), 1 tsp sesame seeds (til), 1/4 tsp 
asafoetida (hing)<br />
<br />
<b>Method:</b> Combine the spinach, fenugreek leaves and a 
little salt in a plate, mix well and keep aside for about 5 minutes. 
Squeeze out all the liquid and place the spinach and fenugreek leaves in
 a bowl. Add the ginger-green chilli paste, whole wheat flour, besan, 
semolina, cumin seeds, soda bi-carb, sugar, salt and 1 tsp oil and knead
 into a very soft dough. Apply ¼ tsp of oil on your hands and divide the
 dough into 4 equal portions. Shape each portion into a cylindrical roll
 approx. 150 mm. (6") length and 25 mm. (1") in diameter. Arrange the 
rolls on a greased sieve and steam in a steamer for 10 to 12 minutes. 
Remove, cool slightly and cut into 12 mm. (½") slices and keep aside.<br />
<br />
For the tempering, heat the remaining 1 tsp of oil in a deep pan and 
add the mustard seeds and sesame seeds. When the seeds crackle, add the 
asafoetida and sauté for 15 seconds. Add the sliced muthias, toss gently
 on a slow flame for 2 to 3 minutes till they are lightly browned. Serve
 hot with green chutney.<br />
<br />
<b>Recipe courtesy:</b> tarladalal.com<br />
<h3>
11. Undhiyu</h3>
<img alt="undhiyu" id="ed-img" src="http://media.indiatimes.in/media/content/2015/Oct/undhiyu_1444888246.jpg" title="undhiyu" /><br />
<span class="source_link">Image Credit: tadkainlife.com</span><br />
<br />
<b>Ingredients:</b> 100 gms surti surati beans (fresh vaal)
 , stringed , whole 100 gms chopped raw bananas, unpeeled, 100 gms yam 
(suran) cubes , peeled, 100 gms brinjal (baingan / eggplant) , slit, 4 
to 5 green chillies , crushed, 1 tsp grated ginger (adrak), 1/2 tsp 
crushed garlic (lehsun), 1 tbsp finely chopped coriander (dhania) 
leaves, 1 tsp whole wheat flour (gehun ka atta), 4 tbsp oil, 1/4 tsp 
asafoetida (hing), 1/2 tsp turmeric powder (haldi), 1 tsp carom seeds 
(ajwain), salt to taste, 1/2 tbsp sugar, lemon juice to taste.<br />
<br />
<b>For Methi Ghatta:</b> 100 gms finely chopped fenugreek 
(methi) leaves, 1/2 cup besan (bengal gram flour), 1 tsp chilli powder, 1
 tbsp grated coconut, salt to taste, 1 tbsp oil<br />
<br />
<b>Method:</b> (for the ghatta) Mix all ingredients, make 
stiff dough. Form into small oval, dumplings. Heat the 4 tbsp. Oil, fry 
ghattas for 2 minutes. Remove from oil. Keep aside. Use a heavy large 
sauce pan.<br />
<br />
Then, form a paste of chilli, ginger, garlic, coriander, Rub the 
chunky veggies with oil and masala paste. Marinate for 30 minutes. Heat 
oil used for frying ghattas to proceed. Add all the chunky vegetables, 
stir well. Cover and cook for 4-5 minutes. Add papdi, turmeric, flour, 
ajwain and salt. Cover and cook on low till the yam is almost done. Add 
coriander, lemon, and sprinkle some water if required. Add sugar, stir. 
Serve hot, either as is, or with parathas.<br />
<br />
<b>Recipe courtesy:</b> tarladalal.com<br />
<h3>
12. Farsi Puri</h3>
<img alt="farsi puri" id="ed-img" src="http://media.indiatimes.in/media/content/2015/Oct/farsi%20poori_1444889290.jpg" title="farsi puri" /><br />
<span class="source_link">Image Credit: myfamilysfavorite.blogspot.com</span><br />
<br />
<b>Ingredients:</b> 1 1/2 cups rice flour (chawal ka atta),
 1/2 tsp crushed black pepper (kalimirch), 1 tbsp vanaspati, salt to 
taste, water for atta, oil<br />
<br />
<b>Method: </b>Take a deep wide bowl, combine all the 
ingredients using enough of water to make a smooth dough. Divide the 
dough in to 20 equal balls. Roll out the dough into thin small round, 
using little flour for rolling. Heat the oil in kadhai and deep-fry the 
puris. Place all the puris on the absorbent paper to remove excess oil. 
Cool it and store in air-tight container.<br />
<br />
<b>Recipe courtesy: </b>tarladalal.com<br />
<h3>
13. Sev Tameta</h3>
<img alt="sev tameta" id="ed-img" src="http://media.indiatimes.in/media/content/2015/Oct/sevtameta_1444889590.jpg" title="sev tameta" /><br />
<span class="source_link">Image Credit: vegrecipesofindia.com</span><br />
<br />
<b>Ingredients:</b> 1 1/2 cups sev , readily available, 2 
1/4 cups tomatoes , cut into cubes, 2 tbsp oil, 1/2 tsp cumin seeds 
(jeera), 1/2 tsp asafoetida (hing), 1/2 tsp chopped ginger (adrak), 1/2 
tsp turmeric powder (haldi), 1 1/2 tsp coriander-cumin seeds 
(dhania-jeera) powder, 1 tsp chilli powder, 1 tsp sugar, salt to taste.<br />
<br />
<b>Method:</b> Heat the oil in a non-stic kadhai and add 
the cumin seeds, asafoetida and ginger. When the seeds crackle, add the 
tomatoes, turmeric powder, coriander-cumin seeds powder, chilli powder, 
sugar and salt, mix well and simmer for 8 to 10 minutes or till the 
tomatoes are soft, while stirring occasionally. Remove from the flame, 
add the sev and mix well. Serve immediately with rotlis.<br />
<br />
<b>Recipe courtesy:</b> tarladalal.com<br />
<h3>
14. Bateta Nu Shaak</h3>
<img alt="bateta nu shaak" id="ed-img" src="http://media.indiatimes.in/media/content/2015/Oct/batata-nu-rasawalu-shaak-gujarati-potato-curry2_1444889978.jpg" title="bateta nu shaak" /><br />
<span class="source_link">Image Credit: spiceupthecurry.com</span><br />
<br />
<b>Ingredients:</b> 2 cups boiled peeled potato cubes, 4 
tbsp oil, 1 tsp mustard seeds ( rai / sarson), 4 tsp sesame seeds (til),
 a few curry leaves (kadi patta), a pinch of asafoetida (hing), salt to 
taste, 1/2 tsp turmeric powder (haldi), 4 tsp ginger-green chilli paste,
 1 tbsp lemon juice, 1/4 cup finely chopped coriander (dhania).<br />
<br />
<b>Method:</b> Heat the oil in a non-stick kadhai and add 
the mustard seeds, sesame seeds, curry leaves and asafoetida. When the 
seeds crackle, add the potatoes, salt, turmeric powder and ginger-green 
chilli past, mix well and cook on a medium flame for 2 to 3 minutes, 
while stirring once in between. Add the lemon juice and coriander, mix 
well and cook on a medium flame for another minute. Serve hot.<br />
<br />
<b>Recipe courtesy:</b> tarladalal.com</div>
</div>

14 Gujju Recipes You've Got To Try Making This Navratri

Primarily vegetarian, Gujarati cuisine consists of a lot of spices and masalas which give it a unique flavour. The dishes vary from sweet...

Navratri Special Samak Kheer Recipe

Vivek Kumar 0 Indian Festival Recipes, indian recepies, indian recipes, navratri special recipe, Vegetarian Sunday, October 18, 2015

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<b>Navratri Special Samak Kheer Recipe for vrat days.</b> This
 kheer has special rice known as samak rice which can be consumed in 
Navratri days. Learn how to make navratri special samak chawal kheer.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Try my recipe of navratri special kheer and share your experience below in comments. 
Don’t forget to share my navratri special recipes with your friends.</div>
<h2>
Ingredients For Navratri Special Samak Kheer Recipe</h2>
<ul>
<li><b>Samo Rice (Samak Chawal)- 80 gm</b></li>
<li><b>Milk- 2 ltr</b></li>
<li><b>Sugar- 100gm</b></li>
<li><b>Almonds- 10 </b></li>
<li><b>Soaked & Peeled Almonds (chopped) – 10</b></li>
<li><b>Raisins (Kishmish)- 15gm</b></li>
<li><b>Dry Coconut- 20gm</b></li>
<li><b>Cardamom- 4pc</b></li>
<li><b>Saffron (kesar) – 7-8 threads</b></li>
</ul>
<h2>
Navratri Special Samak Kheer Recipe</h2>
<ul>
<li style="text-align: justify;">Firstly put milk in a deep pan (kadhai/ pateela) and with that put 
samak rice in it. Before adding samak rice wash it properly. With that 
only add elaichi & kesar into it.</li>
<li style="text-align: justify;">Keep it on high flame till milk gets boil. After a boil in milk, 
turn flame to medium. Stir kheer in between so that it doesn’t stick to 
surface of pan.</li>
<li style="text-align: justify;">Press rice with base of serving spoon, so that it mix well with milk
 and gives a smooth texture to kheer. After kheer starts turning thick, 
at that time add raisins, sugar, grated coconut and chopped almonds into
 it and mix them all well.</li>
<li style="text-align: justify;">Cook it for few more minutes, total cooking time would be around 1 
hour and then you can serve kheer hot or cool it in refrigerator and 
serve it cool cool. Surely try my Navratri special Kheer Recipe.</li>
</ul>
</div>

Navratri Special Samak Kheer Recipe

Navratri Special Samak Kheer Recipe for vrat days. This kheer has special rice known as samak rice which can be consumed in Navratri ...

Navratri Recipe: How to make Lapsi

Vivek Kumar 0 Indian Festival Recipes, navratri special recipe, Sweets, Vegetarian Saturday, October 17, 2015

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I think Lapsi is one of most humble of sweet dishes, very earthy, with no fancy frills. It is part of both Rajasthani and Gujarati cuisine and is also made during Navratri. Interestingly, it is a quintessential part of Bohri cuisine too. On the eve of the Islamic new year, every Bohra family eats this dessert together from a very big plate (called thaal). The tradition calls for an odd number of dishes on the thaal but the most essential item is a simple lapsi. I was quite pleasantly surprised on discovering that after marriage. The only additional ingredient is grated coconut, which I feel only improves the taste.<br />
</div>
<div style="text-align: justify;">
<b>Lapsi – Broken wheat pudding with Jaggery</b><br />
Preparation: 5 mins | Cooking 30 mins | Serves 4-5<br />
<br />
<b>Ingredients</b><br />
1 cup broken wheat (dalia)<br />
1 cup jaggery, grated<br />
4 cups water<br />
1/4th cup grated coconut<br />
2 tsp green cardamoms powder<br />
2 tbsps ghee<br />
7-8 almonds, slivered<br />
<br />
<b>Method</b><br />
* Heat ghee in a kadhai and add broken wheat. Fry on medium heat, with regular stirring, till the wheat turns golden brown.<br />
* In a separate pan, boil water with jaggery till the jaggery melts.<br />
* Slowly, add the jaggery water to the roasted broken wheat. Add it from a side as there would be a lot of sputtering.<br />
* Add half the cardamom powder and grated coconut. Mix well. Reduce 
the heat to low and cook covered till the water is all soaked up and the
 dalia is well cooked. Takes about 20-25 minutes.<br />
* Remove in a serving dish and garnish with remaining grated coconut, cardamom powder and almonds.<br />
* Serve hot.</div>
<div id="stcpDiv" style="left: -1988px; position: absolute; top: -1999px;">
<b>Lapsi – Broken wheat pudding with Jaggery</b><br />
Preparation: 5 mins | Cooking 30 mins | Serves 4-5<br />
<b>Ingredients</b><br />
1 cup broken wheat (dalia)<br />
1 cup jaggery, grated<br />
4 cups water<br />
1/4th cup grated coconut<br />
2 tsp green cardamoms powder<br />
2 tbsps ghee<br />
7-8 almonds, slivered<br />
<b>Method</b><br />
* Heat ghee in a kadhai and add broken wheat. Fry on medium heat, with regular stirring, till the wheat turns golden brown.<br />
* In a separate pan, boil water with jaggery till the jaggery melts.<br />
* Slowly, add the jaggery water to the roasted broken wheat. Add it from a side as there would be a lot of sputtering.<br />
* Add half the cardamom powder and grated coconut. Mix well. Reduce 
the heat to low and cook covered till the water is all soaked up and the
 dalia is well cooked. Takes about 20-25 minutes.<br />
* Remove in a serving dish and garnish with remaining grated coconut, cardamom powder and almonds.<br />
* Serve hot.<br />
- See more at: http://indianexpress.com/article/lifestyle/food-wine/navratri-recipe-how-to-make-lapsi/#sthash.8EZnCJaU.dpuf</div>
</div>

Navratri Recipe: How to make Lapsi

I think Lapsi is one of most humble of sweet dishes, very earthy, with no fancy frills. It is part of both Rajasthani and Gujarati cuisi...

Navaratri sundal recipes, Navratri snacks

Vivek Kumar 0 Indian Festival Recipes, navratri special recipe Saturday, October 17, 2015

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Sundal is the most easiest evening snack that you can make. It is a very common streetfood in tamil nadu often served in beaches and parks. On the other hand, it is also a festive dish made by hindus (during navarathiri). </div>
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It is made by soaking and cooking any dry beans. Then the beans is seasoned and garnished with fresh grated coconut. The commonly made sundal is channa sundal (with chik peas). The other sundal varieties are channa dal sundal, green gram sundal, green peas sundal, peanut(groundnut) sundal and kidney beans sundal. This can be had as a snack, salad  or as a sidedish with rice.</div>
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</div>
<h4 style="text-align: justify;">
Ingredients</h4>
<ul style="text-align: left;">
<li>Chick Peas (or any other beans) - 1 cup</li>
<li>Onion (sliced lengthwise) - 1/4 (optional ingredient)</li>
<li>Coconut (fresh grated) - 2 tblsp </li>
<li>Salt - to taste</li>
<li>Mustard Seeds - 1/2 tsp</li>
<li>Dry Red Chilly - 2 </li>
<li>Curry Leaves - 1 string </li>
<li>Asafetida - a pinch </li>
<li>Oil - 1 tblsp</li>
</ul>
 <strong>Method </strong><br />
1. Soak the chick peas over night, wash it and pressure cook with enough water.<br />
2. Once the pressure is released, drain the water and keep aside.<br />
(Alternatively you can use canned chikpeas and skip the above steps. Use
 one whole can at a time. Discard the water in the can and wash the 
chikpeas before using.)<br />
3. Heat the oil in a flat pan and fry the mustard seeds, asafetida, dry red chilly and curry leaves.<br />
4. (optional) Saute the onions until it turns golden brown.<br />
5. Now add the cooked peas and required salt and fry for a minute.<br />
6. Add the fresh grated coconut, toss everything together and remove from heat. <br />
<br />
<strong>Serving Suggestions</strong><br />
      - This sundal is typically served as a snack in Tamil Nadu. It is also made during many festivals.<br />
      - This can be had as a salad for people on diet.<br />
      - This also tastes good as a sidedish with rice and some curry.</div>

Navaratri sundal recipes, Navratri snacks

Sundal is the most easiest evening snack that you can make. It is a very common streetfood in tamil nadu often served in beaches and par...

Vrat Ke Pakore "Navratri Special"

Vivek Kumar 0 Indian Festival Recipes, Snack, snacks, Vegetarian Friday, October 16, 2015

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<br />
Vrat ke pakore is special recipe for fasting days during navratri. I am making pakore of potato and paneer for navratri vrat as per the spritual belives. This is one of my favriote navratri special recipes. I hope you love this and try it in these navratri days. Enjoy this festival season with my more recipes.</div>
<h2>
Ingredients For Vrat Ke Pakore Recipe</h2>
<ul>
<li><b>Buckwheat Flour (Kuttu Ka Aata)- 1 cup</b></li>
<li><b>Water Caltrop Flour (Singhade Ka Aata)- 1 cup</b></li>
<li><b>Potato- 2</b></li>
<li><b>Paneer- 150gm</b></li>
<li><b>Anardana- 1/2 tsp</b></li>
<li><b>Sendha Namak (salt)- 1 tsp</b></li>
<li><b>Coriander Leaves- 10gm</b></li>
<li><b>Red Chilli Powder- 1/2tsp</b></li>
</ul>
<h2>
Ingredients For Vrat Ke Pakode Recipe</h2>
<ul>
<li>Mix kuttu ka aata, singhade ka aata, anardana, salt, red chilli 
powder, & coriander leaves (optional as per spritual belives).</li>
<li>Now pour water in mixture and make its batter. Don’t make it too thin or thick.</li>
<li>Cut pieces of paneer and potato in any shapes you want to cut them.</li>
<li>Now heat up oil for frying pakode.</li>
<li>Sprinkle little salt and red chilli powder on paneer and potato slices</li>
<li>Dip paneer and potato pieces in pakoda batter and put in hot oil kadhai. Fry them on low flame so that it fry properly.</li>
<li>After they turn golden brown take them out and here our navratri special pakore is ready to serve.</li>
</ul>
</div>
</div>

Vrat Ke Pakore "Navratri Special"

Vrat ke pakore is special recipe for fasting days during navratri. I am making pakore of potato and paneer for navratri vrat as per th...

Navratri Special Jeera Aloo Recipe

Vivek Kumar 0 Indian Festival Recipes, Vegetarian Friday, October 16, 2015

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On navratri potato dishes are in demand and today I will share a basic but most popular recipe of Navratri Special Jeera aloo recipe. Try my recipe of Jeera Aloo you will surely feel a difference. Recipe of Navratri Jeera aloo recipe is a simple and quick recipe to be served in vrat days. Surely share my vrat special recipe with your friends </div>
<div style="text-align: justify;">
</div>
<h3 style="text-align: left;">
Ingredients For Navratri Special Jeera Aloo Recipe</h3>
<ul style="text-align: left;">
<li>Boiled potatoes- 1/2 kg</li>
<li>Cumin Seeds (jeera) – 1tsp</li>
<li>Cumin seed powder-1/2tsp</li>
<li>Ginger- 1inch (chopped)</li>
<li>Green Chilli- 1 (sliced)</li>
<li>Lemon- 1</li>
<li>Amchur- 1/2tsp</li>
<li>Raw Peanuts- 2tbs</li>
<li>Black Pepper Powder-1/4 tsp</li>
<li>Salt- 1 tsp</li>
<li>Refined Oil- 2tbs</li>
</ul>
<div style="text-align: justify;">
</div>
<h3 style="text-align: left;">
Steps For Navratri Special Jeera Aloo Recipe</h3>
<ul style="text-align: left;">
<li>Firstly heat up oil in a pan, and fry raw peanuts till they turn dark golden brown. After that take them out in a pan.</li>
<li>Now in that oil only fry cumin seeds (jeera) , when they start popping, put ginger in pan. Now add ginger in it and cook it on medium flame till it turn golden brown.</li>
<li>Now add all spices into it, cumin seeds powder, amchur, salt and green chilli. After that add potatoes into it and mix them all together. Now add black pepper powder to it.</li>
<li>Add 1-2 tbs of water into it and cover pan with a lid, let potato cook properly and absorb flavors of spices. Cook them for 2-3 minutes.</li>
<li>Now our potatoes are ready just add fried raw peanuts for a crunch feel and serve it.</li>
</ul>
<br />
<h3>
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Navratri Special Jeera Aloo Recipe

On navratri potato dishes are in demand and today I will share a basic but most popular recipe of Navratri Special Jeera aloo recipe. Tr...

Lavang Latika | Diwali Sweet recipes

Vivek Kumar 0 Indian Festival Recipes, Sweets Wednesday, October 14, 2015

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Lavang Latika is a popular bengali sweet, similar to our Suryakala and Chandrakala. I heard this for the first time when my co sister's mom made it and brought for us once. Generally she this sweet for Diwali. She is an expert in making this sweet and every year she brings a box full of this for her daughter, when she comes for vacation to chennai. Since we were in joint family we also eat this happily. I thought this a very complicated recipe and never asked her how she makes this. After a successful attempt of badusha during last diwali, i thought i will try this recipe of lavang latika. </div>
<br />
<div style="text-align: justify;">
To my surprise, the recipe was too simple to try. My co sister who is also an expert in making this sweet gave me the recipe and few you tube videos helped me how to fold lavang latika. </div>
<br />
<div style="text-align: justify;">
Actually there are 2 ways to fold this, i have given both the methods. To me both were easy only. This sweet was a super hit at home also i took for a friends meet too. Everyone liked it very much. I used my homemade khoya for this recipe. Check my diwali sweets collections too.</div>
<h3 style="text-align: center;">
Lavang latika</h3>
<div style="text-align: justify;">
<i><b>Preparation Time : 20 mins | Cooking Time : 1 hour  |Yields: 18</b></i><br />
<br />
<i><b>For the outer layer  </b></i><br />
Maida | All purpose flour   1 cup<br />
Sooji|Rava   2 tsp<br />
Salt   a pinch<br />
Oil | Ghee   2 tsp<br />
<br />
<i><b>For the filling</b></i><br />
Khoya    1 cup<br />
Sugar     1/4 cup <br />
Almonds or Pista or Cashew nuts  8<br />
Fresh coconut | Kopra   2 tblsp<br />
Cardamom   a pinch<br />
<br />
<i><b>For Syrup    </b></i><br />
Sugar     1/2 cup<br />
Water     1/2 cup <br />
<br />
<i><b>Other ingredients     </b></i><br />
Oil     for deep frying<br />
Cloves| Lavang   18(to seal the pockets) </div>
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<div itemscope="" itemtype="http://schema.org/Recipe">
<br />
<br />
Method:<br />
<ul style="text-align: left;">
<li>In a wide bowl add the flour, sooji and oil or ghee and salt. Mix well with your finger tips.</li>
</ul>
</div>
</div>
</div>
<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<ul style="text-align: left;">
<li>Add little water to make it a soft dough. Let the dough be soft but not loose. Also do not make it too stiff and dry. Knead it nicely for 5 minutes and keep it covered.</li>
</ul>
</div>
<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<ul style="text-align: left;">
<li>Crumble the khoya and slice the badam into fine pieces. I just coarsely pulsed it using mortar and pestle.</li>
</ul>
</div>
<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<ul style="text-align: left;">
<li>In a pan add the sugar(1/4 cup, mentioned under "for filling") add 2 tblsp of water to this and allow the sugar to dissolve in water. Keep the flame low. </li>
<li>Add the crumbled khoya to this.</li>
</ul>
</div>
<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<ul style="text-align: left;">
<li>When it starts becoming a whole mass add the coconut, cardamom powder and almonds. Instead of almonds you can add pista or cashews too. You can also add a combo of all these nuts too. </li>
</ul>
</div>
<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<ul style="text-align: left;">
<li>Cook this for 2  minutes in a low flame. This will come to a whole mass. Let the mixture has little moisture in that. Switch off the flame. </li>
<li>Keep the lavang ready.</li>
</ul>
</div>
<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<ul style="text-align: left;">
<li>Now let's start making the sugar syrup for lavang latika.</li>
<li>Dissolve the sugar in 1/4 cup of water and switch off the flame when it comes to <b>one string consistency.  </b>Cover it and keep. Before we put the fried pockets let us warm it up once.</li>
</ul>
<div>
</div>
<ul style="text-align: left;">
<li>Divide the dough into equal lemon size balls.</li>
<li>Take one small ball and dust it with plain flour.</li>
</ul>
</div>
</div>
<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<ul style="text-align: left;">
<li>Roll this into a medium thick(not so thin or not too thick) discs, like how we roll for pooris.</li>
<li>Place a tblsp of filling in the center.Do not spread it much. Also flatten it with your palm.</li>
</ul>
</div>
<img alt="lavang -latika " height="206" src="https://farm1.staticflickr.com/580/21934882410_7a8f19720a_z.jpg" title="lavang latika 9" width="640" /><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<ul style="text-align: left;">
<li>Now to fold, bring both the sides together and over lap it.</li>
</ul>
</div>
<img alt="lavang- latika " height="206" src="https://farm1.staticflickr.com/600/22133161971_dd435c8c19_z.jpg" title="lavang latika 10" width="640" /><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<ul style="text-align: left;">
<li>Now bring the other 2 sides together and over lap it. </li>
</ul>
</div>
<img alt="lavang -latika " height="206" src="https://farm6.staticflickr.com/5706/21936151769_17567f336c_z.jpg" title="lavang latika 11" width="640" /><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<ul style="text-align: left;">
<li>Put the lavang in the center so that the filling will not open while frying in oil. </li>
<li>Even you can apply little oil on the ends to hold the edges tight. Gently flatten the pockets with your palm. </li>
</ul>
</div>
<img alt="lavang -latika " height="206" src="https://farm6.staticflickr.com/5822/22123061365_e267da6f8e_z.jpg" title="lavang latika 12" width="640" /><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<ul style="text-align: left;">
<li>Keep this covered all the times. Heat oil for deep fry.</li>
<li>When the oil is hot, keep the flame low.  </li>
<li>Slowly put the lavang latikas inside the oil. Drop in batches. Do not over crowd the pan.</li>
<li>After sometime gently flip it. If needed bring the flame to medium but if you feel again the oil is heating up more, bring it back to low. Else inside will not get cooked.</li>
</ul>
</div>
<img alt="lavang -latika " height="206" src="https://farm6.staticflickr.com/5659/21934881280_a99da8187d_z.jpg" title="lavang latika 13" width="640" /><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<ul style="text-align: left;">
<li>Fry till golden brown and once done take it out from the oil and warm the sugar syrup slightly.</li>
<li>Drop the lavang latikas inside the sugar syrup.</li>
</ul>
</div>
<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<ul style="text-align: left;">
<li>Let this soak in the syrup for 2-3 minutes. Take it out from the syrup and arrange it on a plate. </li>
<li>Repeat this for the rest of the dough and filling.</li>
<li>Let me explain the other method of folding now.</li>
<li>Make a small disc (poori size) and keep the filling in the center.</li>
</ul>
</div>
<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<ul style="text-align: left;">
<li>Bring the sides together and over lap it as we did in the first method.</li>
</ul>
</div>
<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<ul style="text-align: left;">
<li>Now turn this upside down.</li>
</ul>
</div>
<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<ul style="text-align: left;">
<li>Now bring  the other edges together and over lap it. You can brush the edges with little water for better sealing.</li>
</ul>
</div>
<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<ul style="text-align: left;">
<li>Gently insert the clove in the middle.</li>
<li>Flatten it gently with your palms.</li>
</ul>
</div>
<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<div>
<ul style="text-align: left;">
<li>Deep fry this as mentioned above and put this in sugar syrup for 2-3 minutes and arrange it in a plate.</li>
<li>Check out this video of how to fold the lavang latika.</li>
</ul>
</div>
</div>
<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<ul style="text-align: left;">
<li>Whichever method you find it easier continue in that. I found both are easy and the lavang latikas came out very cute too.</li>
</ul>
</div>
  <script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
Notes:<br />
<ol style="text-align: left;">
<li>Always make the pooris medium thick and small.</li>
<li>If it is too thin the filling may come out from the oil while frying.</li>
<li>If it is too thick, it will take a lot of time to cook and also will be hard while eating.</li>
<li>This lavang latikas according to my cosister stays well for more than 2 weeks.</li>
<li>You can keep it in airtight containers and always handle with dry hands.</li>
<li>Instead of cooking the mawa in sugar syrup you can cook it in condensed milk too.</li>
<li>While eating you can take out the lavang and eat it. </li>
<li>You can add dry coconut(kopra) for the filling instead of khoya.</li>
</ol>
</div>
</div>
</div>
</div>
</div>
</div>
</div>

Lavang Latika | Diwali Sweet recipes

Lavang Latika is a popular bengali sweet, similar to our Suryakala and Chandrakala. I heard this for the first time when my co sister...

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