Navratri Recipes: A Celebration of Fasting and Feasting
Navratri is a significant Hindu festival dedicated to the worship of the goddess Durga. During these nine nights, devotees observe fasts and indulge in various Navratri recipes that are specially prepared to adhere to fasting guidelines. Let’s explore some delicious Navratri food recipes that can enhance your celebration and make fasting a delightful experience.
Popular Navratri Recipes
Sabudana Khichdi
Sabudana Khichdi is a staple during Navratri. Made with tapioca pearls, peanuts, and potatoes, this dish is a favorite among those observing the fast. It falls under the Navratri vrat recipes category and is known for being light yet filling. This dish is also considered a healthy indian recipe, making it a nutritious option for fasting days.
Kuttu Ki Puri
Kuttu Ki Puri is a deep-fried bread made from buckwheat flour. This puri is often paired with aloo sabzi and is a must-have in the Navratri fast recipes category. It’s a delicious and satisfying meal that adheres to fasting rules. It is also part of the Indian bread recipes category, providing a unique variation to regular puris.
Singhare Ka Halwa
Singhare Ka Halwa is a sweet dish made from water chestnut flour. This dessert is a popular choice among Navratri fasting recipes and is perfect for those with a sweet tooth. It’s a delicious way to end a meal and fits well within the Indian dessert recipes category.
Samak Rice Pulao
Samak Rice Pulao is a pulao made with barnyard millet, which is allowed during fasts. This dish is a great alternative to regular rice and is a part of the Navratri food recipes. It’s often cooked with vegetables and mild spices, making it a versatile and satisfying dish that can also be categorized under indian vegetarian recipes.
Aloo Tamatar Curry
Aloo Tamatar Curry is a simple yet flavorful curry made with potatoes and tomatoes. It is commonly served with kuttu ki puri or samak rice. This curry is a staple in the Navratri vrat recipes and is loved for its tangy taste. It also falls under the Indian curry recipes category, showcasing the versatility of Indian cuisine.
Snacks for Navratri
Rajgira Chikki
Rajgira Chikki is a crispy snack made with amaranth seeds and jaggery. It is a perfect Navratri snack recipe that provides energy and satisfies sweet cravings. This snack is a part of the healthy snack recipes category, offering a nutritious option during fasting.
Vrat Ke Pakore
Vrat Ke Pakore are fritters made with fasting flours like buckwheat or water chestnut flour, and vegetables like potatoes or spinach. These pakoras are a delightful Navratri fast recipe that can be enjoyed as a snack or a side dish. They also fit into the Indian snack recipes category.
Special Navratri Desserts
Makhane Ki Kheer
Makhane Ki Kheer is a creamy dessert made from fox nuts (makhana) and milk, flavored with cardamom and saffron. This dessert is a highlight of the Navratri fasting recipes and is perfect for those looking for a sweet treat. It also belongs to the Indian dessert recipes category, adding a unique twist to traditional kheer.
Lauki Halwa
Lauki Halwa is a delicious dessert made with bottle gourd, milk, and sugar. This sweet dish is a favorite among Navratri food recipes and provides a healthy option for dessert. It fits well within the vegetarian dessert recipes category, offering a nutritious end to a meal.
Elevating Your Navratri Feast
To make your Navratri feast even more delightful, consider incorporating dishes from various categories that complement these Navratri recipes. Including Indian snacks like samosas and pakoras made from allowed ingredients can offer a delightful mix of flavors and textures.
For a sweet conclusion, explore Indian desserts such as rasgulla and kheer, made with ingredients permitted during fasts. Offering healthy options like fruit chaat and roasted nuts can provide lighter choices for your guests.
Planning a large gathering? The popular party recipe category is packed with dishes that will impress your guests and make your celebration unforgettable. Adding North Indian recipes like paneer tikka or makhana curry can bring an authentic touch to your meal.
Frequently Asked Questions (FAQs)
Q: What are some popular Navratri recipes?
A: Some popular Navratri recipes include Sabudana Khichdi, Kuttu Ki Puri, Singhare Ka Halwa, Samak Rice Pulao, and Aloo Tamatar Curry.
Q: How can I make traditional Navratri food at home?
A: To make traditional Navratri food recipes at home, try recipes like Sabudana Khichdi, Kuttu Ki Puri, and Singhare Ka Halwa. These recipes are simple to prepare and adhere to fasting guidelines.
Q: What are some Navratri special food ideas for a party?
A: Some Navratri special food ideas include Sabudana Khichdi, Kuttu Ki Puri, Singhare Ka Halwa, and Samak Rice Pulao. These dishes are flavorful and perfect for celebrations and gatherings.
Q: Can I prepare Navratri food in advance?
A: Yes, many Navratri food recipes can be prepared in advance and stored. Sweets like Singhare Ka Halwa and dishes like Samak Rice Pulao can be made ahead of time, while dishes like Sabudana Khichdi and Aloo Tamatar Curry can be prepared and refrigerated.
Q: What are some healthy options for Navratri food?
A: Some healthy options for Navratri fasting recipes include fruit chaat, roasted nuts, and steamed dishes like Sabudana Khichdi.
Conclusion
Navratri recipes are a celebration of rich flavors and traditional preparations. Whether you’re looking for Navratri fast recipes for Navratri vrat recipes, these dishes will bring joy and satisfaction to your table. So, gather your ingredients, try out these recipes, and create unforgettable meals with your loved ones. Don’t forget to explore related categories for more delightful recipes from Manjula’s Kitchen!
By incorporating these dishes into your Navratri celebrations, you’ll be able to enjoy a wide variety of delicious and traditional foods. Whether you’re looking for sweets, snacks, or main courses, there’s a Navratri food recipe to suit every taste. Happy cooking and happy Navratri!
Moong Dal Ladoos are traditional Indian festive snacky sweets. Ladoos as a dessert are made with different roasted flours or lentils, ghee and sugar. You will find ladooes for every celebration.
In a heavy bottom frying pan, roast moong dal over medium low heat. Keep stir-frying till its light brown in color and becomes aromatic. Make sure cook on low heat otherwise dal will not be toasted inside. This will take about 8 minutes. Remove from heat and transfer into a plate and let it cool to the room temperature.
Once the dal comes to room temperature, grind it to a fine powder.
In a bowl mix roasted dal powder, sugar, cardamom powder and crushed almonds. All the ingredients should be mix well. Keep aside.
Melt the ghee, ghee should be warm, pour the warm ghee over dal mixture and mix it well. Take 2 tablespoons of mix in your palm and make them into balls. If the laddu is not holding shape, add more about 1 tablespoon of melted warm ghee and mix well. Make laddus with rest of the mixture.
Store in an airtight container. The laddus will stay good for about two weeks.
Wash and peel potato and grate it with a thick grater.
Soaked the grated potatoes in cold water. Take the muslin cloth and squeeze it well.
Now spread it on a kitchen towel and pat dry with another towel.
Heat oil in a pan over high heat.
Add the grated potatoes in the frying pan enough to cover the surface. Fry on high heat for 2 minutes.
Then lower the heat to medium and fry till they become golden and crisp.
Take them out over paper towel. Note: Take 3 to 4 sheets of paper towel, making sure they will observe the extra oil keeping them dry and crispy. Repeat the process and fry potatoes in batches.
In small frying pan over low heat dry roast the almonds, remove it in a bowl.
In a same frying pan take 2 tablespoons of oil and fry peanuts on low heat till they become golden and crisp, this will take about 2 minutes and take them out over paper towel.
Fry cashews in same oil on low heat till golden and take them out over paper towel.
In a bowl mix lacha, peanuts and cashews and sprinkle the spices and mix well.
Let the chiwda cool down completely then serve or store.
Cabbage Pakoras or Crispy Cabbage Fritters are a great any time snack. They especially taste delicious when they are served with Chutney and hot cup of tea. They are also easy and quick to make. Surprise your guests and treat them with these mouthwatering crispy cabbage pakoras.
Combine all the dry ingredients, to cabbage besan, rice flour, cumin seeds, coriander, red pepper, salt, asafetida, cilantro, and green chili in a bowl. Mix it well. Add water as needed, mixture consistency should be of sticky soft dough.
Heat at least one inch of oil in a frying pan over medium high heat. To test, put one drop of batter in the oil. The batter should float and not change color instantly.
Place about one tablespoon of mix holding with your fingers into the oil. Do not overlap the pakoras.
Fry the pakoras in small batches; after you turn the pakoras one time press the pakoras lightly.
This will take five to six minutes per batch. Fry the pakoras, turning occasionally, until both sides are golden brown.
Repeat this process for the remaining batches.
The crispy, delicious Cabbage Pakoras are now ready to serve.
Notes
Tips If the oil is too hot the pakoras will not be crisp; if the oil is not hot enough, the pakoras will be greasy.
Cabbage Pakora Recipe: A Delicious Twist to Your Snack Time
Cabbage pakora, also known as cabbage fritters, are a delightful snack that perfectly blends the crispiness of fritters with the goodness of cabbage. This popular Indian snack is made by coating shredded cabbage with a spiced chickpea flour batter and deep frying until golden brown and crispy. It’s a great way to incorporate vegetables into your diet while indulging in a savory treat. In this article, we’ll explore how to make cabbage pakora and delve into tips, variations, and the many benefits of adding this dish to your culinary repertoire.
Step-by-Step Guide on How to Make Cabbage Pakora
Preparing the Cabbage Mixture
To start, take the finely shredded cabbage in a large mixing bowl. Sprinkle some salt over it and let it sit for about 10 minutes. This helps to draw out excess moisture from the cabbage, ensuring that the pakoras turn out crispy. After 10 minutes, squeeze out the excess water from the cabbage using your hands and transfer it to a clean bowl.
Making the Batter for Cabbage Pakora
In another mixing bowl, combine the chickpea flour, rice flour (if using), carom seeds, cumin seeds, red chili powder, turmeric powder, and chaat masala (if using). Mix all the dry ingredients well. Gradually add water to the mixture, whisking continuously, until you achieve a smooth batter with a thick consistency. The batter should be thick enough to coat the cabbage evenly.
Coating the Cabbage with Batter
Now, add the squeezed cabbage to the batter mixture. Using your hands or a spoon, mix everything together until the cabbage is well coated with the batter. Ensure that each strand of cabbage is coated evenly for uniform frying.
Frying the Cabbage Pakora
Heat oil in a deep frying pan or kadhai over medium heat. Once the oil is hot, carefully drop spoonfuls of the cabbage batter into the hot oil. Fry the pakoras in batches, making sure not to overcrowd the pan. Fry until they turn golden brown and crispy, flipping occasionally for even cooking.
Draining and Serving
Once the pakoras are evenly golden brown and crispy, use a slotted spoon to remove them from the oil and transfer them to a plate lined with paper towels to drain off excess oil. Sprinkle some chaat masala over the hot pakoras for an extra burst of flavor. Serve the cabbage pakoras hot with your favorite chutney or dipping sauce. Enjoy this crunchy and delicious snack with tea or as an appetizer for any occasion!
Tips for Making Perfect Cabbage Pakora
Ensure that the cabbage is finely shredded for uniform cooking and texture.
Squeezing out excess moisture from the cabbage is crucial to prevent the pakoras from turning soggy.
Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
Adding rice flour to the batter enhances the crispiness of the pakoras.
Fry the pakoras in batches to maintain the temperature of the oil and ensure even cooking.
Variations of Cabbage Pakora
Cheesy Cabbage Pakora: Add grated cheese to the cabbage batter for a gooey and indulgent twist.
Vegetable Medley Pakora: Mix shredded carrots, and spinach along with cabbage for a colorful and nutritious pakora platter.
Spicy Cabbage Pakora: Increase the amount of red chili powder or add chopped green chilies for an extra kick of heat.
Herb-infused Pakora: Mix chopped fresh herbs like cilantro, mint, or parsley into the batter for a refreshing flavor.
Benefits of Including Cabbage Pakora in Your Diet
Cabbage is rich in vitamins K and C, making it great for boosting immunity and promoting healthy skin.
Chickpea flour used in the batter adds protein and fiber to the snack, keeping you full and satisfied for longer.
The spices used in the batter, such as cumin seeds and turmeric, have anti-inflammatory and digestive properties.
Deep frying the pakoras in oil provides energy and helps in maintaining body temperature during colder seasons.
FAQs (Frequently Asked Questions) about Cabbage Pakora
Can I make cabbage pakoda ahead of time?
Yes, you can prepare the cabbage batter ahead of time and fry the pakoras just before serving to ensure maximum crispiness.
Can I bake cabbage pakora instead of frying?
While traditionally pakoras are deep-fried for a crispy texture, you can try baking them in the oven for a healthier
alternative. However, the texture may differ slightly.
What can I serve with cabbage pakora?
Cabbage pakoras pair well with various chutneys such as mint chutney, tamarind chutney, or tomato ketchup. They also taste delicious with a hot cup of masala chai.
How long do cabbage pakoras stay fresh?
Cabbage pakoras are best enjoyed fresh and crispy. However, you can store leftovers in an airtight container in the refrigerator for up to 2-3 days and reheat them in the oven or microwave before serving.
Explore More Recipes on Manjula’s Kitchen. For more appetizer recipes like cabbage pakora, check out the following links:
Gatte Ki Sabji is a traditional dish from Rajasthan. These steamed gram-flour dumplings are cooked in a spicy gravy. This mouth-watering dish will complement any meal. Enjoy Gatte Ki sabji with roti or plain rice. The recipe is also vegan and gluten free.
1/8tspasafetidahing, asafetida is gluten free spice, but asafetida powder contains some wheat flour, gluten free asafetida, is available on amazon.
For Gravy
3Tbspoil
1/8tspasafetidahing
1tspfennel seedssaunf
2bay leavestejpat
2dry red chilies
½tspred chili powder
1/2tspturmerichaldi
1tablespooncoriander powderdhania
1tspsalt
1TbspKasuri Methi
1tspmango powderamchoor
1/2tspgaram masala
Instructions
Mix all the ingredients for gatte together and make a stiff dough, using water as needed. You will need about 1/3 cup of water. Knead the dough well, let it rest for 10 minutes. Divide the dough into 8 parts and roll them in calendar about half inch thick.
Bring about 4 cups of water to boil in a pan on medium high heat. Gently drop the Gatte logs in boiling water. After it comes to boil, cover the pan and reduce the heat to medium low, and cook them cover for about 12-15 minutes’ gate should be floating on the top and will have bubbles all around.
Take them out from water and save the water, this will be used for making gravy. let them cool for few minutes and cut them in about half inch-thick slices.
Heat the oil in heavy bottom pan over medium heat, add fennel seeds, asafetida, red chilies stir and add Gattes, stir-fry for about 4-5 minutes until they are light golden brown.
Add bay leaves, chili powder, turmeric, coriander powder, and salt, stir-fry for about 2 minutes.
Add the water we saved, and Kasuri Methi boil for about 10 minutes over low medium heat, covered. This is the time add more water to adjust the thickness of the gravy. As Gatte Ki Sabji will cool off it gravy will become thick.
Turn off the heat and add mango powder, and garam masala, Gatte Ki Sabji is ready to serve.
Authentic Rajasthani Gatte Ki Sabji: A Savory Besan Gatte ki Sabji
Gatte ki sabji is a traditional Rajasthani dish popularly enjoyed during festivals like Karwa Chauth and Navaratri. It’s a gluten-free and vegan delicacy that features dumplings made from chickpea flour (besan) cooked in a flavorful vegetable curry or gravy. Along with the lentil-based dumplings, the curry typically includes a variety of vegetables, enhancing its nutritional value and taste.
Embark on a gastronomic odyssey through the vibrant flavors of Rajasthan as we delve into the intricate world of Besan Gatte Ki Sabji. This iconic dish, steeped in tradition and brimming with aromatic spices, offers a tantalizing glimpse into the culinary heritage of the region. Join us as we unravel the secrets behind crafting this delectable delicacy, offering tips, benefits, suggestions, and answers to frequently asked questions along the way.
Crafting the Perfect Gatte:
The journey begins with the meticulous preparation of the gatte, the cornerstone of this flavorful dish. Start by mixing besan (gram flour) with a carefully curated selection of spices, such as cumin, coriander, and ajwain, to infuse the dough with a burst of flavor. Gradually add water to form a stiff dough, ensuring it is kneaded well to achieve the desired consistency. Allow the dough to rest for at least 10 minutes to allow the flavors to meld before dividing it into equal portions and rolling them into cylindrical logs.
Infusing Flavor into the Gravy:
As the gatte take shape, it’s time to prepare the fragrant gravy that will elevate them to culinary perfection. Bring a pot of water to a gentle boil and gently drop the gatte logs into the simmering water. Allow them to cook until they float to the surface, indicating that they are ready to be incorporated into the savory gravy. Remember to reserve the cooking water, as it will serve as the base for the flavorful gravy, infused with the essence of besan.
The Aromatic Symphony of Spices:
In a heavy-bottomed pan, heat oil over medium heat and add a medley of aromatic spices, including fennel seeds, asafetida, and dried red chilies. Allow the spices to release their fragrant oils, infusing the kitchen with an irresistible aroma. Add the cooked gatte to the pan and stir-fry them until they acquire a golden-brown hue, enhancing their nutty flavor and crisp texture.
Fine-Tuning the Consistency and Flavor Profile:
To achieve the perfect balance of flavors, it’s essential to pay attention to the consistency of the gravy. Add bay leaves, chili powder, turmeric, and coriander powder to the pan, allowing them to bloom in the oil before incorporating the reserved cooking water. Adjust the thickness of the gravy by adding more water as needed, ensuring it coats the gatte evenly and imparts a luscious mouthfeel.
Tips for Success:
Use freshly ground spices for maximum flavor impact.
Don’t rush the cooking process; allow the gatte to cook until they float to the surface for optimal texture.
Adjust the spice levels according to your preference, adding more or less chili powder as desired.
For an extra layer of richness, substitute some of the water with milk or cream when making the gravy.
Benefits of Besan Gatte Ki Sabji:
Rich in protein: Gram flour is a good source of plant-based protein, making this dish a nutritious option for vegetarians and vegans.
High in fiber: Besan gatte are packed with dietary fiber, which promotes digestive health and keeps you feeling full and satisfied.
Versatile and customizable: This dish can be adapted to suit individual tastes and dietary preferences, allowing for endless variations and creative twists.
Budget-friendly: Made with simple, pantry staples, Besan Gatte Ki Sabji is an affordable yet satisfying meal option for families on a budget.
Suggestions for Serving:
Garnish with freshly chopped cilantro and a squeeze of lemon juice for a burst of freshness.
Serve hot with steamed rice or fluffy roti for a wholesome and satisfying meal.
Pair with tangy pickle, creamy raita, or crunchy papad for a well-rounded dining experience.
Frequently Asked Questions (FAQs):
Q: Can I make Besan Gatte Ki Sabji in advance?
A: Yes, you can prepare the gatte and gravy ahead of time and assemble them just before serving. Simply store the cooked gatte and gravy separately in airtight containers in the refrigerator for up to 2-3 days.
Q: Can I freeze Besan Gatte Ki Sabji?
A: While you can freeze the cooked gatte, the texture may change slightly upon reheating. It’s best to freeze the gatte and gravy separately and thaw them in the refrigerator overnight before reheating and assembling.
Q: Can I substitute besan with any other flour?
A: While besan lends a distinct flavor and texture to this dish, you can experiment with other flours such as chickpea flour or wheat flour for a different twist. Keep in mind that the flavor and consistency may vary.
Conclusion:
Besan Gatte Ki Sabji encapsulates the essence of Rajasthan’s rich culinary heritage, offering a tantalizing blend of flavors and aromas that delight the senses. With a bit of patience, creativity, and a dash of spice, you can recreate this iconic dish in your own kitchen, savoring the warmth and vibrancy of Rajasthani cuisine with every mouthful. So, gather your ingredients, unleash your inner chef, and embark on a culinary journey that celebrates the timeless allure of Besan Gatte Ki Sabji.
Apple Coconut Barfi is a delicious treat. This fudge-like barfi super easy to make. It's also vegan and gluten-free. The fruity taste makes for a great sweet snack without the guilt!
1cupfreshly grated coconutI am using frozen coconut
1 1/2cupsugar
1/2cupchopped walnuts
1/4tspcrushed cardamom
1Tbspsliced pistachiosfor garnishing
Instructions
In a non-stick frying pan add coconut, apple, and sugar, cook over medium heat, until mixture start coming together and apples should be very tender. This should take about 7-10 minutes.
Add cardamom powder and walnut, mix it well cook stirring continually until mix should becomes consistency of soft dough, this should take about 2-3 minutes, turn of the heat.
Pour the mixture into greased plate while Burfi mixture is still hot spread it evenly about 3/4-inch-thick in a square shape. Press the mixture with spatula to make it firm. Sprinkle the pistachios and lightly press.
While Burfi is still warm cut them in about one inch square.
Allow the Burfi to cool for about two hours to dry and hold its shape. Now you can remove the burfi from the plate.
Notes
Burfi can be stored for 2 weeks in air tight container.
Nariyal Ka Ladoo or Coconut Ladoo, a delicious homemade sweet also can be serve as a candy. This dessert is easy to prepare. One of the simplest recipe to make with few ingredients.
2cupsfresh grated coconutI am using frozen grated coconut, easily available in Indian grocery stores
1cupheavy cream
1/2cupmilk
1/2cupsugar
1Tbspcoconut powderfor garnishing, optional
Instructions
In a non-stick heavy bottom frying pan add all the ingredients, cream, milk, coconut and sugar, bring it to boil over medium high heat, stir occasionally. After coconut mix comes to boil reduce the heat to medium.
Lower the heat to medium and let it cook for about 5 minutes stirring occasionally, scraping the sides (otherwise sides will start browning the mix), until mixture start coming together.
Lower the heat to low medium, and stir continually this will be consistency of soft dough. This should take about 5 minutes. Turn of the heat.
Transfer mixture to the plate, let the mix sit for about 10 minutes, then divide into 12 equal parts or make the size of ladoo you prefer. Roll them between you palm and shape them in round balls.
Notes
SuggestionYou can also make this as burfi. To make burfi pour the coconut mix over flat plate and press it half inch thick in square shape. Let it sit for five to six hours and cut them in square shape. Nariyal burfi will be little soft in texture.If you like coconut you will love this delicious burfi.Enjoy! With your family and friends.
Shahi Kheer, also called Makahana Pudding is a very traditional pudding-like dessert. Makhana is puffed lotus flower seed and looks like popcorn. Shahi means rich and royal and this dish is a royal sweet snack. The textures of the nuts, and the creaminess of the milk makes this a super dessert. Adding the caramelize sugar with saffron and cardamom adds a very subtle and unique taste to the kheer.
2Tbsppistachiosblanched and sliced, approx. 2 Tbsp
1/4Tspcardamomcrushed
saffronFew strands
2teaspoonsgheeclarified butter
Instructions
Microwave the makhana for 1/2-minute. Makhana will become crisp. After microwave slice them in 2-3 pieces.
In a heavy bottom pan over low medium heat melt the ghee, add the makhana and sliced almonds and roast them for about 2 minute.
Add the milk, and rice, turn the heat to medium high, bring the milk to boil. After milk comes to boil lower the heat to medium. let it boil for about 18-20 minutes, stir the milk and scrape the sides occasionally.
Add cardamom. Saffron and half the pistachios other half we will use for garnishing.
To caramelize the sugar, in a heavy bottom sauce pan, over medium heat grease the pan generously, add sugar. Keep stirring the sugar continuously till sugar start melting and change the color to light brown. Turn off the heat as soon it comes to golden brown in color. This should take 4-6 minutes. Note: when sugar starts melting it changes the color very quickly and it can easily burn.
Add the caramelize sugar to the hot kheer and put the kheer back over the low medium heat, keep stirring the kheer making sure caramelized sugar has mixed completely. Caramelizing the sugar adds a unique taste to Kheer.
Add the caramelize sugar to the hot kheer and put the kheer back over the low medium heat, keep stirring the kheer making sure caramelized sugar has mixed completely. Caramelizing the sugar adds a unique taste to Kheer. Boil for 2-3 more minutes, Shahi Kheer should be consistency of soft pudding. Garnish with pistachios,
Serve warm.
Notes
You will also like, Kheer (Rice Pudding), Pineapple Coconut Kheer – Pina Colada Pudding, Laucki Kheer (Bottle Gourd Pudding)
Rava Kesari (Kesari Halwa) is a popular South Indian sweet dish which is a different version of Sooji ka Halwa. Rava Kesari is delicious and easy to make, usually made on festive occasions. This is a quick fix sweet for parties as it is quick & easy to make especially if you have unexpected guests.
Boil the water with sugar, and cardamom powder in a pot over medium heat. Bring the syrup to boil, mix it making sure sugar is dissolve add the food color and mix. Set aside
Melt 1 tablespoon of ghee in a frying pan on low medium heat. Add the sooji, and almonds and roast stirring continuously, sooji should be light golden brown in color and will have a light sweet aroma. This should take about 7-8 minutes.
Add the syrup slowly, as you add the syrup to sooji water will splatter. Make sure there are no lumps. Cook for 2-3 minutes, stirring continuously. Add more water if halwa becomes very thick.
Add the remaining ghee 1 tablespoon at a time and cook for 3-4 minutes stirring continuously. Rava Kesari will start leaving the sides of frying pan. Rava Kesari will have a texture of thick batter.
Garnish the Rava Kesari with sliced pistachios, serve warm or at room temperature.
Notes
Treat yourself, serve Rava Kesari for breakfast with Aloo Puri , Dal Puri
kesar peda is a classic dessert made for festive occasions. They are delicious sweet snack and made with very few ingredients, milk and sugar, flavored with cardamom and saffron. This is a easy recipe to make.
Heat the frying pan on low heat, I like to use heavy bottom nonstick pan. Add cream and milk powder. Mix it well. Mix will start getting soft consistency of thick batter as it gets warm.
Cook mixture on low medium heat stirring continuously until mixture becomes lumpy like soft dough. This should take about 12-15 minutes. Add saffron and cardamom mix it well and cook for 2-3 more minutes until it is consistency of soft dough. Turn off the heat. Now this is known as khoya.
Transfer the khoya into a bowl and let it cool off until khoya becomes lukewarm.
Add the sugar into the khoya and knead it for about a minute until everything blends together and become soft dough. Note: if you mix the sugar while khoya is hot that will make khoya soft and will not able to make peda.
Divide the mix into 20 equal parts or more, less depends the size you prefer. Make them into ball rolling between your palms. Make a dent into the peda.
Garnish them with pistachios.
Finish peda consistency should be little grainy.
Notes
Notes
If peda mix is too dry add lukewarm cream as needed.
If peda mix is too soft add little almond powder, now you can call this peda kesar almond peda. Do not try to cook again thinking it will become thick, peda will become chewy.
Dal Puri (fried puffed bread), which consist of puris filled with mildly spiced moong dal. This delicacy is delicious and very festive. Dal Puri is an excellent option with any meal as it is sure to be a crowd-pleaser. Serve these incredible dal puris with spicy squash, or potato curry with yogurt gravy.
In a bowl mix the flour, salt and oil together. Add the water slowly, mixing with your fingers as you pour. Dough should be firm and smooth. I used about half cup of water. Knead the dough lightly. Cover the dough and let it sit for at least fifteen minutes.
For Filling
Wash and soak dal for at least four hours. Drain the water and blend dal, with ginger, and green chili to smooth paste. While blending dal just use enough water needed to blend. I used about 3 tablespoons of water.
After dal is blended to smooth paste add all the ingredients fennel seeds, cumin seeds, asafetida, and mango powder except oil, blend for few seconds making all the ingredients mix well.
Heat the oil in a nonstick frying pan over low medium heat, add dal paste and keep stirring until it becomes consistency of soft dough. This should take about 2 minutes.
Remove from heat and let it cool just enough that you can knead it to make a soft dough.
Making the Dal Puri
Take the dough and knead it for a minutes. Divide the dough in 18 equal parts.
Take the filling and divide into 18 parts, filling should be little smaller then dough ball. You may have some filling left over.
Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker then edges.
Mold the dough into a cup and place 1 part of filling in the center. Pull the edges of the dough to wrap the dal filling. Proceed to make all the balls.
Let the filled ball sit for three to four minutes before rolling.
Lightly Oil the rolling pin and rolling surface. Roll the balls gently into 6” circles.
You can roll two or three puris before start frying, but do not roll all the puris at once or they will begin to dry out and fail to puff.
Heat the oil in frying pan over medium heat frying pan should have about one inch of oil. To check if oil is ready put a little piece of dough in the oil. Dough should sizzle, and come up slowly.
Fry one puri at a time. Place the puri in the frying pan and press with a skimmer. The puri should puff up. Turn puri over and cook until light golden brown on both sides. Take the puri out and place them on paper towels to absorb the excess oil. Repeat the process for remaining piries.
Lauki halwa is a classic dessert that is simple and delicious! Lauki is also known as dodhi, ghia, bottle gourd, or opo squash. Lauki halwa is packed with all the nutrition of lauki and tastes absolutely divine. Just a few ingredients are needed for this dessert: lauki, milk and sugar for its a quick and easy recipe to make.
2cups lauki peeled and shredded, before shredding remove the seeds (bottle gourd, doodhi, ghia, opo squash)
2-1/2cups milk
2 tablespoons ghee, or clarified butter
1/2 cup sugar
1/2teaspoon coarsely ground cardamom seeds
2tablespoons pistachio chopped
Instructions
Squeeze the water from shredded lauki after taking out the water lauki should be 2 cups packed. Set aside.
Boil the milk on medium high heat in heavy bottom pan making sure milk does not burn. After milk comes to boil lower the heat to medium low and boil for ten minutes, until it becomes about 1-1/2 cups. Set aside.
Melt the ghee in frying pan on medium heat add lauki and sauté for 3 minutes, or until it is tender but not mushy. Add milk mix well and bring it to boil, reduce heat to low and cook until mixture becomes thick. It will take approx. 10 minutes. Stir occasionally in between to prevent sticking.
Add sugar, cardamom, and half the pistachios. Stir continuously and cook until mixture becomes of consistency of soft sticky dough, this will take approx. 3-4 minutes. Turn of the heat.
Delicious lauki halwa is ready. Transfer it to serving bowl and garnish with remaining pistachios, and serve hot or at room temperature.
This recipe is for Date and Nut Ladoo, or Candy as we call them at home. For my grand kids they are like candy and they love it. Adapted from my friend Renu’s recipe, when I tried this ladoo for the first time, I said WOW. I could not believe the main ingredient was only dates. That surprised me because I am not very fond of dates. This was the first time I have tasted date ladoos flavored with coco powder. This is a quick and easy recipe. Like me if you are using roasted nuts then there is a little or no cooking involved? This is a guilt free healthysnack (no sugar or butter added). Date ladoos are also vegan and gluten free. It's hard to eat just one!
1-1/2cups mixed nuts roasted and roughly chopped, I am using almonds, pistachios, cashews, and pecans
2tablespoons coco powder
1/2 teaspoon instant coffee
Pinch of salt
1/4 teaspoon oil to oil your palms
Instructions
Soften the chopped dates in microwave for 30 seconds.
Blend the dates in the food processor until they become to the paste, this should take about 10 seconds, add coffee, coco, and salt blend it again until all the ingredients nicely incorporated about 10 seconds. Add the nuts to the food processor and blend it for about 15 seconds. Nuts should be still chunky.
Remove from food processor, oil your palm and knead the mix into dough, and divide them into 18 equal parts and roll them into ladoos.
Dates and nuts ladoos can be stored in air tight container for a month or more.
Notes
Notes: if you do not have roasted nuts dry roast them individually for about 3 minutes on medium heat and use your choice of nuts.
Aloo Chaat, which is a spicy potato snack. Aloo chaat is a popular snack found at north Indian road side vendors. This is one of the very few chaats served without any chutney. However you can always add cilantro and tamarind chutney. This recipe is inspired by the chaat I used to enjoy near my childhood home in India. I incorporated a special spice mix also known as chaat masala and would suggest trying this recipe without chutney. This mouthwatering chaat is just perfect for anyone who loves spicy food.
To make spice mix all the spice mix together really well and set aside.
Heat heavy flat frying pan on medium high heat, add the oil in to warm frying pan. Place the cubed potatoes on the frying pan and sprinkle the salt over the potatoes.
Stir fry the potatoes; turn them occasionally until all sides are golden brown. This process should take 8-10 minutes.
Turn off the heat and sprinkle ginger, cilantro, green chilies, lemon juice and about 1-1/2 tablespoons of spice mix. Mix it well, making sure all the pieces of potatoes are coated.
Taste one of the potato and add more spice mix if needed according to your taste.
Notes
Note: This spice mix known as chaat masala can also be used to spice up any food. It especially tastes good when it is sprinkled over sliced cucumber and tomato or over pakoras. You can make the chaat masala in a larger quantity and keep it ready to go whenever you need it.
Aloo Chaat is a popular Indian street foodsnack that can be prepared quickly and easily. It’s typically gluten-free and vegan, making it suitable for those with dietary restrictions. This appetizer is perfect for Navaratri or any occasion when you’re craving delicious chaat. With its blend of spices and tangy flavors, Aloo Chaat offers a delightful taste experience that’s loved by many.
Introduction to Aloo Chat Recipe
Indulge in the tantalizing flavors of aloo chat with this delightful recipe that promises to tantalize your taste buds. A quintessential street food favorite, aloo chat is loved for its spicy, tangy, and savory taste. This recipe provides a step-by-step guide on how to make aloo chat at home, allowing you to enjoy this beloved snack anytime you crave it.
Step 1: Prepare the Aloo Tikki
Begin by preparing the star ingredient of this dish – the aloo tikki. Boil potatoes until they are tender, then mash them and mix in spices such as cumin powder, coriander powder, and amchur (dry mango) powder for that authentic flavor. Shape the mixture into small patties and shallow fry them until golden brown and crispy. These flavorful aloo tikkis will serve as the base of your aloo chat, providing a satisfying crunch with every bite.
Step 2: Assemble the Ingredients
Gather all the ingredients you’ll need to assemble your aloo chat. Apart from the prepared aloo tikkis, tomatoes, green chilies, and fresh cilantro for added freshness and crunch. Additionally, prepare tamarind chutney and mint chutney to drizzle over the aloo chat, adding layers of tanginess and flavor to the dish.
Step 3: Arrange the Aloo Tikki on a Plate
Place the crispy aloo tikkis on a serving plate, ensuring they are evenly spaced apart to allow for easy topping and garnishing. The golden-brown hue of the aloo tikkis will entice your senses, promising a delightful culinary experience ahead.
Step 4: Add Toppings and Chutneys
Now comes the fun part – adding the toppings and chutneys to elevate the flavors of your aloo chat. Sprinkle tomatoes, and green chilies generously over the aloo tikkis, ensuring each bite is bursting with freshness. Drizzle tamarind chutney and mint chutney over the toppings, allowing the tangy and spicy flavors to meld together harmoniously.
Step 5: Garnish with Fresh Cilantro
To add a final flourish of freshness and color to your aloo chat, garnish it with a generous handful of freshly chopped cilantro. Not only does cilantro lend a vibrant green hue to the dish, but it also imparts a refreshing burst of flavor that perfectly complements the spiciness of the aloo tikkis and the tanginess of the chutneys.
Step 6: Serve and Enjoy
Your delicious aloo chat is now ready to be served and savored. Whether enjoyed as a snack, appetizer, or even a light meal, this flavorful dish is sure to delight your taste buds with its irresistible combination of textures and flavors. Serve it hot and fresh, garnished with a sprinkle of chaat masala for an extra burst of zestiness.
Tips for Making the Perfect Aloo Chat
Ensure the aloo tikkis are crispy on the outside and soft on the inside by frying them over medium heat until golden brown.
Customize the level of spiciness in your aloo chat by adjusting the amount of green chilies used in the recipe.
Experiment with different chutney flavors, such as sweet date chutney or to create unique variations of aloo chat.
Variations of Aloo Chat
Aloo Tikki Chat: Transform this recipe into a heartier dish by topping the aloo tikkis with a generous serving of chickpea curry, yogurt, and chutneys, creating a wholesome and satisfying meal.
Aloo Chat with Ragda: Incorporate ragda, a flavorful white pea curry, into your aloo chat for an extra dose of protein and richness.
Benefits of Aloo Chat
Nutrient-Rich: Potatoes, the main ingredient in aloo chat, are rich in vitamins, minerals, and antioxidants, making this dish not only delicious but also nutritious.
Quick and Easy: With simple ingredients and minimal preparation, aloo chat is a convenient snack or meal option for busy days.
FAQs (Frequently Asked Questions)
Q: Can I make the aloo tikkis ahead of time?
A: Yes, you can prepare the aloo tikkis in advance and store them in the refrigerator. Simply reheat them in a preheated oven or on a skillet before assembling the aloo chat.
Q: Can I make this recipe vegan-friendly?
A: Absolutely! This recipe is inherently vegan, as it does not contain any animal products. Just ensure that the chutneys you use are also vegan-friendly.
Q: Can I add other toppings to my aloo chat?
A: Certainly! Get creative with your toppings by adding ingredients such as sev (crispy chickpea flour noodles), pomegranate seeds, or grated cheese for additional flavor and texture.
Rabri or rabadi is a North Indian delicacy. It is served as a dessert. Rabri is a reduced milk, cooked little differently instead of creamy rubri is lumpy. I like this dish because you can serve alone or over malpua, jalebi, gulab jamun, or waffles. There are countless combinations you can come up with.
To make rabri use wide heavy frying pan. Boil the milk over medium high heat as milk comes to boil reduce the heat to low medium.
Move the layer of foaming from boiling milk towards the rim, do the same as milk foams again. Keep doing this until milk is about 3/4 in volume. This should take about 30 minutes after milk first comes to boil. Note: it is important to keep the heat low otherwise milk on the rim will start burning.
After about 20 minutes of boiling milk add the sugar and cardamom, continue to boil, until it is 3/4 in volume. Add almonds and keep pistachios for garnishing. Turn of the heat, remove the cream from the rim and fold it into milk.
Rabri is ready, taste best when it is served chilled. But if you are serving rubric with part of other dessert use warm.
Vegetable rice cutlets are great as an appetizer or snack for any get together. These cutlets are made with rice blended with mixed vegetables. This is an easy and quick recipe to make. Vegetable rice cutlets are crisp outside and soft inside. Try it!
1cup mixed vegetables cut into very small pieces (green beans, bell pepper and carrot)
2teaspoon ginger chopped
1/2 teaspoon red chili powder, adjust to taste
1-1/2teaspoons salt
1teaspoon cumin seeds
1 tablespoon corn starch
Oil to fry
Instructions
Pat dry all the vegetables.
Put all the ingredients in food processer and mix for about half a minutes. Mix should not become like paste and you should be able to see all the vegetables.
Remove from the food processer, rice mix will be textured of chunky soft dough. Divide the mix into 16 pieces and roll them into flat patties about 1/2 inch thick.
Heat the oil in a frying pan on medium high heat. Drop the cutlets slowly into it, taking care not to overlap them.
Fry the cutlets until they are golden brown, turning occasionally. This should take about 5 to 6 minutes. Take them out over a paper towel.
For best taste serve them hot. Cutlets taste great with cilantro chutney.
Vegetable Rice Cutlet is a delectable appetizer that is not only gluten-free but also suitable for both Krishna Janmashtami and Navaratri celebrations. This snack is prepared by combining cooked rice with various finely chopped vegetables, forming a mixture that is then shaped into patties and fried until golden brown.
Being vegan-friendly, these cutlets cater to a wide range of dietary preferences.
They serve as delightful snacks or appetizers, perfect for any occasion or gathering. In this guide, we will explore the delightful world of Vegetable Rice Cutlets. These savory treats are perfect for any occasion, whether you’re hosting a party or simply craving a flavorful snack.
Packed with wholesome ingredients and bursting with flavor, these cutlets are sure to be a hit with your family and friends.
How to Make Vegetable Rice Cutlet: A Step-by-Step Guide
Prep the Vegetables: For perfect texture, ensure all vegetables are meticulously dried. Pat them dry to remove excess moisture that can affect the final consistency.
Combine Ingredients: Assemble all ingredients in a food processor. Pulse carefully to achieve a cohesive mixture with some texture. Avoid over-processing into a paste.
Shape the Cutlets: Transfer the mixture – it should be a chunky, pliable dough. Divide it into 16 equal portions. Shape each portion into a flat patty, about half an inch thick, for even cooking.
Fry to Golden Perfection: Heat oil in a frying pan over medium-high heat. Add enough oil to submerge half the patty. Gently place patties in the hot oil, ensuring they don’t touch. Fry for 5-6 minutes, turning occasionally, until golden brown.
Drain and Serve: Transfer the golden cutlets to absorbent paper towels to remove excess oil while maintaining crispness.
Variations:
You can customize Vegetable Rice Cutlets according to your preferences and dietary restrictions. Here are some variations to try:
Spicy Variation: Add chopped green chilies or a dash of chili powder to the mixture for an extra kick of heat.
Cheesy Variation: Mix in grated cheese to the filling mixture for a gooey and indulgent twist.
Vegan Variation: Replace potatoes with mashed chickpeas or sweet potatoes for a vegan-friendly option.
Gluten-Free Variation: Use gluten-free bread crumbs or crushed cornflakes for coating to make the cutlets suitable for those with gluten intolerance.
FAQs:
Can I bake the cutlets instead of frying them?
Yes, you can bake the cutlets in a preheated oven at 375°F (190°C) for 20-25 minutes or until they are golden brown and crispy.
Can I use leftover rice?
Absolutely! Vegetable rice cutlets are a great way to use leftover rice. Just make sure it’s cooked and cooled completely.
Can I freeze the cutlets for later use?
Yes, you can freeze the uncooked cutlets in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag or container for up to 3 months. Thaw them in the refrigerator before frying or baking.
How long will they stay fresh?
Store leftover cutlets in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or oven until warmed through.
