Indian Vegetarian Recipes

South Indian Sambar Recipes

<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2HV4hYlRB0eCR-85Uzd5oSb-x1D8kehyY0drroGHkuBLhQxPvsa7RPXz3_CFgI_ZD14h_CrQj72c1UnUAhUSJ29YMGDx4p_dfBAJD2uZ4xMhUiCiJVF1ANAOkGcWIb4irfbQxhc8gWzte/s1600/maxresdefault.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="South Indian Sambar" border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2HV4hYlRB0eCR-85Uzd5oSb-x1D8kehyY0drroGHkuBLhQxPvsa7RPXz3_CFgI_ZD14h_CrQj72c1UnUAhUSJ29YMGDx4p_dfBAJD2uZ4xMhUiCiJVF1ANAOkGcWIb4irfbQxhc8gWzte/s640/maxresdefault.jpg" title="South Indian Sambar" width="640" /></a></div>
<div style="text-align: justify;">
Sambar is a popular dish from South Indian cuisine. It is made of tur dal (arhar dal), masoor dal(red dal) and vegetables. Sambar is one of the daily main courses items from South Indian meals and breakfast like idli, dosha, uthapam, plain rice, vada, upma, and just any south Indian snack. Sambar can be made with a variety of vegetables like brinjal or egg-plant, drumstick, pumpkin, radish, ladyfinger, onion etc.</div>
<div style="text-align: justify;">
<br /></div>
<strong>Preparation Time: 15 mins</strong><br />
<strong> Cooking Time: 20 mins</strong><br />
<strong> Makes 6 servings</strong><br />

<strong>Ingredients:</strong><br />

<ul>
<li>Bottle gourd – 1/2 cup</li>
<li>Carrot – 1/2 cup</li>
<li>Drumsticks – 2 no</li>
<li>Eggplant- 1/2 cup</li>
<li>Ladyfinger- 1/2 cup</li>
<li>Kundru (dondakaya) – 1/2 cup (length wise two piece cut)</li>
<li><span class="st"><em>Drumstick</em></span> – 1/2 cup (finger sized cut  )</li>
<li>Onion – 3 no. (without chopped)</li>
<li>Small onion – 5, sliced finely</li>
<li>Toor dal – ¾ – 1 cup</li>
<li>pink lentils or masoor dal – 1 cup</li>
<li>Water – 2 to3 cups</li>
<li>Garlic – 4 nos</li>
<li>Turmeric powder – ¼ tsp</li>
<li>Tomato – 2, sliced</li>
<li>Tamarind -adjust the qty as per your taste</li>
<li>Sambar Masala powder – 1.5 – 2 tbsp</li>
<li>Asafoetida (kayam) – ½ tsp</li>
<li>Red chilly – 2</li>
<li>Bay leaf – 2</li>
<li>Red chilly powder – 1/2 tbsp</li>
<li>Coriander powder – 1 tbsp</li>
<li>Cumin seeds – 1/2 tbsp</li>
<li>Fenugreek seeds – 1tbsp</li>
<li>Mustard – ¼ tsp</li>
<li>Curry leaves – 15 to 20</li>
<li>Salt as per taste</li>
<li>Oil</li>
</ul>
<strong>Method :</strong><br />

<ul>
<li>First boil the toor dal and masoor dal in a pressure cooker until soft and mashed .</li>
<li>Heat oil in a pan and add dry red chillies, mustard seeds and Bay leaf .</li>
<li>When the mustard seeds crackle, add cumin seeds, fenugreek seeds, 
turmeric, red chilli powder Coriander powder, hing, garlic pieces and 
sauté.</li>
<li>Add drumsticks, eggplant, bottle gourd, carrot,Ladyfinger,curry leaves, onions and mix well.</li>
<li>Add tomatoes, tamarind juice, sambar powder, salt and mix well</li>
<li>add water and mix well</li>
<li>Cover the pan with the lid and cook till the vegetables are boil.</li>
<li>Add boiled and mashed dal, samber powder and place the lid and cook for another 20 mins on slow flame.</li>
<li>Now switch off the flame and serve with hot rice, Dosa , Idli etc . </li>
</ul>
<strong>Note :</strong><br />

<ul>
<li>You can add any vegetables you like most but make sure it should support the flavor of the dish</li>
</ul>
<br />
<ul>
<li> </li>
</ul>
</div>

South Indian Sambar Recipes

Sambar is a popular dish from South Indian cuisine. It is made of tur dal (arhar dal), masoor dal(red dal) and vegetables. Sambar is one...

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

<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUHcqJubJKGrLvfB037KTrJq0dct9rjLlQMLUolzGhyphenhyphenSy_hN4iEhv2_X-_l6WaxKXvNIn5VbMrwlcjrGXw1jybQPRBMHxOxQ0lRN9b0HFGFhUowZZ-c7u_1pKCJ_0lchoJntTgyVAjKsAT/s1600/poori-main.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="161" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUHcqJubJKGrLvfB037KTrJq0dct9rjLlQMLUolzGhyphenhyphenSy_hN4iEhv2_X-_l6WaxKXvNIn5VbMrwlcjrGXw1jybQPRBMHxOxQ0lRN9b0HFGFhUowZZ-c7u_1pKCJ_0lchoJntTgyVAjKsAT/s320/poori-main.jpg" width="320" /></a></div>
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

<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: justify;">
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 />
<div style="display: inline-block; float: left; margin: 15px 0px 15px 15px;">
<script async="" src="//pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script>

<br />
<ins class="adsbygoogle" data-ad-client="ca-pub-4395030472417493" data-ad-slot="8888683019" style="display: inline-block; height: 90px; width: 200px;"></ins><script>
(adsbygoogle = window.adsbygoogle || []).push({});
</script>

</div>
<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 />
<div style="display: inline-block; float: right; margin: 15px 0px 15px 15px;">
<script async="" src="//pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script>

<br />
<ins class="adsbygoogle" data-ad-client="ca-pub-4395030472417493" data-ad-slot="8888683019" style="display: inline-block; height: 90px; width: 200px;"></ins><script>
(adsbygoogle = window.adsbygoogle || []).push({});
</script>

</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 />
<div class="MsoNormal">
<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>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<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>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<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 />
<div class="MsoNormal">
<b>Ingredients:</b> 1-cup rice, 3 tsp ghee, cinnamon, cloves, nutmeg, sugar to taste</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<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>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<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

<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgvYOT0baRRWzlocYBoMRnc7WOYkp9b8Mr7jp4t_QvCrB0KBYMf21JhMrRtTwfnZW_c6e4hyphenhyphenbP4i_VIRJq0Getqmru_AeUvZQAgIrHHHYaMD4EBrYP0y2Lk07JWEdcHfNIrjYPCdJ3INH3/s1600/navratri-kheer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgvYOT0baRRWzlocYBoMRnc7WOYkp9b8Mr7jp4t_QvCrB0KBYMf21JhMrRtTwfnZW_c6e4hyphenhyphenbP4i_VIRJq0Getqmru_AeUvZQAgIrHHHYaMD4EBrYP0y2Lk07JWEdcHfNIrjYPCdJ3INH3/s640/navratri-kheer.jpg" width="640" /></a></div>
<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

<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiulKrZeMFozcwdZ5vOD06QxnnIqY7Xjx0_sj_I9Wm5RDv9BSLF7oFQ3zgTKnVpV0M5i5J_q2NWyD09Vqkdh0r0N8gHMBucdDpP_DuEsbOuzYF1lh0amxd16Y9BTPeHPs-bzgTyHbS4udHR/s1600/lapsi-main.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiulKrZeMFozcwdZ5vOD06QxnnIqY7Xjx0_sj_I9Wm5RDv9BSLF7oFQ3zgTKnVpV0M5i5J_q2NWyD09Vqkdh0r0N8gHMBucdDpP_DuEsbOuzYF1lh0amxd16Y9BTPeHPs-bzgTyHbS4udHR/s400/lapsi-main.jpg" width="400" /></a></div>
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

<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWkoGBrBTnnfN91JmTpkQa9YJ6ScpeWcjyx6cZzXRgdEK5LsEtRV9g6x7TAH4vEeNiAeTLLjUseynIr4knzVZaz_JFatRZBCpuM9477He3bCtdqfy9aB4iSdzM4zLrQRo0yKpib3abSt8R/s1600/sundal+M.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWkoGBrBTnnfN91JmTpkQa9YJ6ScpeWcjyx6cZzXRgdEK5LsEtRV9g6x7TAH4vEeNiAeTLLjUseynIr4knzVZaz_JFatRZBCpuM9477He3bCtdqfy9aB4iSdzM4zLrQRo0yKpib3abSt8R/s320/sundal+M.JPG" width="320" /></a></div>
<div style="text-align: justify;">
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>
<br />
<div style="text-align: justify;">
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>
<div style="text-align: justify;">
</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...

Followers