Sabudana Khichadi - sweet and spicy sago with potato (vrat ka khana)

Ingredients:

1 cup sabudana (sago)

2 tbsp peanuts

3 chopped green chilies

1 chopped potato

2 tbsp oil

5-6 curry leaves

1 tsp cumin seeds

Pinch of turmeric powder

1 tsp red chili powder

1 tsp lemon juice

1 tsp sugar

Salt to taste

Coriander leaves

Method:

Wash sabudana two to three times and then soak in one-cup water for five hours.Sabudana grains should be separate and moist. Roast peanuts, peel off the skin and then grind coarsely.  Heat oil in a pan, add curry leaves, cumin seeds, turmeric powder and chopped green chilies. When cumin seeds crackle add the chopped potato. Cook till the potatoes are done. Add sabudana, ground peanuts and sugar, sauté for four to five minutes, stirring well. Sprinkle a little water, add salt and lime juice. Mix well. Remove from heat. Sprinkle chopped coriander leaves. Serve hot.

Mandvi paak (shing paak) - Peanut bar

Wishing you a Happy Rakshabandhan to all brother and sister.Brothers n sisters relation is the best in the world. Enjoy your day with this sweet.

Ingredients:

1 cup peanuts

¾ cup sugar

1 tsp cardamom powder

1 tbsp ghee

¼ cup water

Method:

Blend the peanuts in blender like a fine powder. Dissolve the sugar with ¼ cup of water and bring it to a boil while stirring continuously.  Boil the syrup again until it is of 1 string consistency. Add peanut powder, ghee and cardamom powder . Remove from the fire while stirring continuously. Spread the mixture on a thali (flat metal plate) and allow to cool. Cut into desired shape.

Sending this recipe to :  

Birthday special event  ,Raksha Bandhan'event , 

Celebrating Friendship Day, 

ONLY’ Food For Pregnancy ,  Foodabulous Fest Event page and my  and      Sowmya's page ,"Walking through the memory lane" event  and Avika's page, my guest hosting event and Cooking with Love at Sara's 

Singoda ni kheer – Water chestnut flour payasam – fasting food, Shravan maas special recipe

Ingredients:

2 tbsp singoda flour (Water chestnut flour)

1 ½ cup milk

2 tbsp sugar

Pinch of nutmeg powder

Almond slices for garnishing

Method:

Boil milk in a heavy bottomed pan, add singoda flour (Water chestnut flour) and sugar mix it well, taking care that no lump remains, cook on low flame. Add nutmeg powder. While stirring continuously for 10 minutes or until the milk is slightly thickened. Garnish with almond slices, serve chilled.


Sending this recipe : Birthday special event ,Raksha Bandhan'event , 
Celebrating Friendship Day, 

ONLY’ Food For Pregnancy ,  Foodabulous Fest Event page and my  and      Sowmya's page ,"Walking through the memory lane" event  and Avika's page, my guest hosting event and Cooking with Love at Sara's 

Moriya Ni Khichdi – (jungle Rice) Samo khichadi - Fasting recipe, Jain recipe

Today is a first day of Shravan month. Shravan month is dedicated to Lord Shiva and considered to be a holiest month in the Hindu calendar due to the many festivals that are celebrated during this time like Krishna Janmashtami, Raksha Bandhan, Nag Panchami etc. Many devotees take strict fasting for god shiva for whole month of shravan. Whereas some devotee plan to take fasting in every monday of this month. So my today post is fasting recipe to welcome this holy month.

Ingredients:

1 cup samo

2 tsp cumin seeds

½ tbsp green chili paste (or black pepper powder)

2 tsp ginger paste (optional)

2 cup water

Salt to taste

1 tbsp oil or ghee

For garnishing

Fry peanuts                                                                                               

Chopped coriander (optional)

Method:

Clean and wash samo, soaked in water for ½ hours. Heat the ghee in a non stick pan, add cumin seeds when seeds crackle add chili paste, ginger paste and sauté for second. Add samo, water and salt mix it well, cover and cook for 10 minutes on law flame. Remove from the heat and keep aside for 5 minutes. Garnish with fry peanuts and serve with butter milks, homemade wafers and green chili.

Sending this recipe :  

Birthday special event , Fast!Fresh!Simple ,Raksha Bandhan'event , 

Celebrating Friendship Day, 

ONLY’ Food For Pregnancy ,  Foodabulous Fest Event page and my  and      Sowmya's page ,"Walking through the memory lane" event  and Avika's page, my guest hosting event and Cooking with Love at Sara's 

Dudhi Halwa - Milk-Gourd dessert with less ghee

Ingredients

4 cups grated dudhi (Bottle gourd)

1 cup sugar

2 tbsp ghee

3 cup milk

½ tsp cardamom powder (elachi powder)

½ cup dry fruit (chopped almonds, cashew nut and raisin)

Method

Heat the ghee in a pan. Add grated dudhi (Bottle gourd) and sauté for 5 minutes add milk and cook on a law flame for 15 minutes or till milk will be evaporated by dudhi, stir occasionally. Add sugar and cardamom powder and mix it well.  Cook till all the moisture has dried. Add dry fruit and mix well garnish with dry fruit. Serve hot or cool...

Sending this recipe : 

Birthday special event , Fast!Fresh!Simple ,Raksha Bandhan'event , 

ONLY’ Food For Pregnancy ,  "Walking through the memory lane" event  and Avika's page, my guest hosting event and Cooking with Love at Sara's 

Suran Bataka ni Khichadi – Yam and Potato Stir fry – fasting recipe – vrat ka khana

Ingredients:

2 cup grated potato

2 cup grated yam (suran)

                                                  1 cup grated bottle gourd                                                    

1 tsp cumin seeds

2-3 curry leaves

2 tsp green chili paste

2 tsp lemon juice

2 tsp sugar

1 tsp black pepper powder

                                   2 tbsp oil                                        

Salt to taste

Method:

Combine peeled and grated potato, yum and bottle gourd in a bowl, add 1 tbsp salt and mix it well. Squeeze out excess water from the potato and yum mixer with your hands. Heat the oil in a pan add cumin seeds when the seed popup add curry leaves, green chili paste, potato mixer and mix it well, cover and cook on law flame for 10 minute stir occasionally. Add lemon juice, sugar, black pepper powder and salt, mix it well and cook for another 5 minutes or become tender. Garnish with coriander. Serve hot with masala curd.

Sending this recipe to : Vegan Thursday,  Motions and Emotions and Sara's Event Annoucement page , 

Know Your Cooking fats,  Manju's page and Gayathri's CookSpot,  Made with Love Mondays, Monsoon Temptations,  Fast!Fresh!Simple 

Potato Wafers – Home made potato wafers recipe

Homemade potato wafers are usually prepared in month of April and May in India during summer. This is a sun dried potato wafers recipe, but one can prepare it using drier to dry potato wafers if good sun light it not available. It required one time efforts and one can preserve it for 2 years. It requires less than five minutes to serving. Just deep fry in oil and serve it.  

Ingredients:

Bunch of potatoes

Salt to taste

Water

Method:

 Peel the potatoes and wash it well. Make slices out of potato with the potato slicer. If you want similar potato slice type shown in the picture use design potato slicer instead of plain potato slicer. 

design potato slicer

plain potato slicer

step 1

step 2

To get designed potato slice, slice the potato once horizontal (step 1 in a picture) and once vertical re(step 2 in a picture) and repeat the sequence and put them all in enough water.

Wash the potato slices 2-3 times in changes of water. Heat a large pot of water on high flame when it is boiling adds salt and potato slices in boiling water. The water temperature will be down and will stop boiling. Keep the heat on high and when the water comes to a boil again, cook for 2 minutes or till potato slices become transparent.

Drain the water out of the potato slices. Lay out each slice of the potato separately without overlapping each other on plastic sheet (or thin cloth). Dry them in sunshine for at least 8-10 hours. When they are dried and not sticky, keep them in a dry place. Dry them again in sun the next day.

After they are dried, they should be thin so peel out carefully from the plastic sheet. Store them in an     air tight container and they will store for many years.

At the time of serving, heat the oil in a frying pan, when it is shimmering hot add hand full dried potato slices in the oil and fry for few second or till change the color like a picture. Make sure they do not become brown.  Drain on paper towels and serve it as snacks with tea or your choice of drink. You can sprinkle red chili powder if you want… 

 

Sending this recipe: My Bowl of Snack , WTML Event- June Month at  Shruti'sRasoi from Gayathri's CookSpot, Jagruti's page and Nabanita's page,Nupur's Event,Manasi's Page ,  Kids Special ’13, Birthday special event 

Potato yam (suran) Rosti

Potato yam (suran) Rosti

Ingredients

4 medium par-boiled potatoes

250gm par-boiled Yam(suran)

1tbs green chili paste

1tbs black pepper powder

1tbs lemon juice

1tbs sugar

2 tbsp oil

salt taste

Method

 Peel the par-boiled potatoes, Grate the potatoes, remove the skin of par-boiled  surana and grate into a mixing bowl. Then add 1tbs green chili paste, 1tbs lemon juice , 1tbs sugar,1tbs black pepper powder and salt to taste mix it well.  Heat the oil  in a large frying pan (preferably non-stick).  Spread the mixture in the pan, and cook on a slow flame for 10 minutes. Turn the cake upside down in one piece. Cook until crisp and brown on the underside. Serve hot with curd.