Makhane ki kheer

Makhana an ingredient which has no taste of itself but when added with namkeen it tastes great or if u make some desert out of it. The is especially made during Navratras. but it can be made as otherwise also as it is very light unlike the rice kheer.

Makhana Kheer

Ingredients:

1kg Milk

2 Cup Makhanas (Coarsely grinded)

1tsp Cardamom Powder

1/2 cup Mixed Nuts (Almonds + Chironji + Raisins + Cashews)

1/2 tin Milkmaid or 1/2 cup Sugar

 

Procedure:

• Coarsely grind the makhanas. Keep it aside.
• Now heat a pan , boil milk in it.
• Lower the flame after one boil.
• Let it simmer on low flame. 
• Add in cardamom powder.
• Simmer for 15 minutes.
• Now add in the mixed nuts.
• Follow it with makhanas.
• Mix well.
• Let it cook for another 10 minutes.
• Remove from flame.
• Serve chilled.

Kuttu ki Puri ( Navratri Vrat Special)

For Navratri Fast we have the special Flour (Aata) available in the market which is the Kuttu, Singhada and many others.

Kuttu ki Puri

Ingredients:

250gms Kattu ka Aata
1tbsp Oil
1 Boiled Potato
1tsp Aijwain
Sendha Salt to Taste
2 Green chilies
Water to knead


Procedure:

• Take a vessel, put in the dry flour in it.
• add in green chilies + aijwain + oil + salt in it.
• take some water and knead it into a soft dough.
• divide the dough into small balls.
• roll each ball into disc shape.
• heat oil to fry the puris.

Navratri Thali

I have learnt to celebrate Navratri since my childhood days. My father used to follow each every rituals relating to it. though I am a punjabi but still we have this long 9 day rituals that takes place in my house. We makes special vrat thalis for this occasion. I  hope you all will enjoy making and going through the recipe.

Navratri Thali

Ingredients:
For Aaloo Tamatar ki sabji:

5 medium sized potatoes (Boiled)
4 medium-sized tomatoes (Finely Chopped)
2 green chilies
1tsp Ginger Paste
Sendha namak to taste
1tsp Turmeric powder
1tsp Red chilly powder
1tsp Cumin powder
1tbsp Coriander powder
Fresh Coriander
2tbsp oil or Ghee


For the Lauki Ka Raita:
250gms Yogurt
1/2 cup Lauki (Grated and Boiled)
Sendha Salt (Vrat)
1tsp Cumin Powder
1tsp Red Chilly Powder
1tsp Black Pepper Powder
1 cup Water
 (in total)


For the Kadu ki Sabji:
500gms Pumpkin (Kadu)
1tbsp Mustard Seeds (Rai)
2 Whole Red Chilies
7-8 Curry leaves
2 Green Chilies
1tsp Ginger Paste
2tbsp Desi Ghee
Sendha Salt to taste
1tbsp Cumin Powder
1tbsp Coriander Powder
1tsp Garam Masala powder
1tsp Sugar
1tsp Mango Powder (amchur)
Fresh Coriander


For the Kheer:
1kg Milk
100gms Swaang ke chawal
50gms Sabudana
1cup Sugar
1/2tsp Cardamom Powder
1/2cup Mixed Nuts(Almonds+ Pistachios+ Cashews+ Raisins)

For the Puri:
250gms Kattu ka Aata
1tbsp Oil
1 Boiled Potato
1tsp Aijwain
Sendha Salt to Taste
2 Green chilies
Water to knead

Procedure:
For the Aaloo tamatar ki sabji:

• Heat ghee in kadahi, add in cumin seeds, when it stops cluttering add in chopped tomatoes.
• Add in green chillies and ginger.
• Mix well. Saute till the tomatoes starts to leave oil.
• Add in salt + cumin powder + coriander powder + turmeric powder + red chilly powder.  Mix well.
• Cook until the tomatoes are cooked well.
• Now add in the cubed potatoes. 
• Add in 3 cups of water and the chopped coriander.
• Let this cook on low flame.
• Remove from flame.
• Serve with poori.

For the Lauki Ka Raita:

• Peel the Lauki.
• Grate it.
• Now take a pan, add in grated lauki and 1/2 cup water in it.
• Let it boil.
• After 8 minutes remove lauki from water and keep it aside to cool down.
• After 10 minutes when lauki is cooled down take a bowl.
• Add in yogurt + sendha salt + cumin powder + red chilly powder + black pepper powder.
• Whisk all this well.
• Add little water if you think that the consistency is too thick.
• Add in the boiled grated lauki.
• Mix it.
• Serve chilled.

For Kadu ki Sabji:

• Clean and wash the pumpkin.
• Now chop it into thin slices.
• Heat ghee in a pan, add in mustard seeds + curry leaves + whole red chilies.
• Then add in chopped Green Chilies + Ginger paste.
• When it stops to clutter, add in sliced pumpkin into the kadahi.
• Mix well.
• Now add in sendha namak.
• Let the pumpkin cook on low flame.
• It will take around 20-25 minutes to cook the pumpkin well.
• Keep stirring from time to time.
• After 25 minutes add in Cumin powder + Coriander powder + Garam Masala powder + Sugar + Red chilly powder + Amchur.
• Mix all this well.
• Let it cook on low flame again for 10-15 minutes.
• If required add little water.
• Put fresh coriander.
• Serve hot.

For the Kheer:

• Soak Sabudana and Swang ke chaawal in water for 3-4 hours before making the kheer.
• Boil milk in  a pan. and lower the flame.
• Add in cardamom powder. Let it simmer on low flame for 10 minutes.
• Then add in the soaked rice and soaked sabudana.
• This rice will take time so be patient and keep stirring the kheer for 25-30 minutes.
• If it gets too thickened then add in more milk.
• After it is cooked add in mixed nuts and sugar.
• Mix it well.
• Let it be on low flame for another 10 minutes.
• Remove from flame. 
• Serve chilled.

For the Puris:

• Take a vessel, put in the dry flour in it.
• add in green chilies + aijwain + oil + salt in it.
• take some water and knead it into a soft dough.
• divide the dough into small balls.
• roll each ball into disc shape.
• heat oil to fry the puris.

Assembling of the Thali:

• Take a steel thali, place four steel bowl on it\
• Pour in aaloo tamatar ki sabji in onw katori, kadu ki sabji in another one. 
• Raita in one and kheer in the remaining one.
• Serve the Thali hot with Katu ke Aate ki puris.

Kadu ki Sabzi (Pumpkin) (Navratri Special)

Pumpkin (Kadu) is a vegetable which is not liked by one and all. But when it is cooked properly it makes a great dish. In Lucknow, you have places like Madhurima Sweets and Netram who serves Poori ki thali which serve kadu ki sabji also along with the kachoris. It tastes great,.

I am making this sabji on the occasion of Navratri as I like eating it wid the katu ke aate ki puris.
As I have made for the vrat, so I have not added any onions and garlic. For making it on regular days, before cooking the pumpkin 

Ingredients:

500gms Pumpkin (Kadu)
1tbsp Mustard Seeds (Rai)

Kadu ki Sabzi

2 Whole Red Chilies
7-8 Curry leaves
2 Green Chilies
1tsp Ginger Paste
2tbsp Desi Ghee
Sendha Salt to taste
1tbsp Cumin Powder
1tbsp Coriander Powder
1tsp Garam Masala powder
1tsp Sugar
1tsp Mango Powder (amchur)
Fresh Coriander

Procedure:

• Clean and wash the pumpkin.
• Now chop it into thin slices.
• Heat ghee in a pan, add in mustard seeds + curry leaves + whole red chilies.
• Then add in chopped Green Chilies + Ginger paste.
• When it stops to clutter, add in sliced pumpkin into the kadahi.
• Mix well.
• Now add in sendha namak.
• Let the pumpkin cook on low flame.
• It will take around 20-25 minutes to cook the pumpkin well.
• Keep stirring from time to time.
• After 25 minutes add in Cumin powder + Coriander powder + Garam Masala powder + Sugar + Red chilly powder + Amchur.
• Mix all this well.
• Let it cook on low flame again for 10-15 minutes.
• If required add little water.
• Put fresh coriander.
• Serve hot.

Note:

• As I have made for the vrat, so I have not added any onions and garlic. 
• For making it on regular days just add in julienned onions and garlic paste.
• You can also make it in the pressure cooker if u have less time.

Kheer (Navratri)

Festivals without any sweets makes it really incomplete.  So I am posting a Kheer which is meant to eat in Vrat.

Kheer (Navratri)

Ingredients:
1kg Milk
100gms Swaang ke chawal
50gms Sabudana
1cup Sugar
1/2tsp Cardamom Powder
1/2cup Mixed Nuts(Almonds+ Pistachios+ Cashews+ Raisins)


Procedure:

• Soak Sabudana and Swang ke chaawal in water for 3-4 hours before making the kheer.
• Boil milk in  a pan. and lower the flame.
• Add in cardamom powder. Let it simmer on low flame for 10 minutes.
• Then add in the soaked rice and soaked sabudana.
• This rice will take time so be patient and keep stirring the kheer for 25-30 minutes.
• If it gets too thickened then add in more milk.
• After it is cooked add in mixed nuts and sugar.
• Mix it well.
• Let it be on low flame for another 10 minutes.
• Remove from flame. 
• Serve chilled.

Navratri Special: aaloo tamatar ki sabji

Navratri is here with all its joy and splendour... People fast on these auspicious days but if you have variety in ur menu then this becomes a treat, I will be posting various recipes to make the Navaratri's special and unforgettable.

Aaloo Tamatar ki sabji (Vrat)

Ingredients:
5 medium sized potatoes (Boiled)
4 medium-sized tomatoes (Finely Chopped)
2 green chilies
1tsp Ginger Paste
Sendha namak to taste
1tsp Turmeric powder
1tsp Red chilly powder
1tsp Cumin powder
1tbsp Coriander powder
Fresh Coriander
2tbsp oil or Ghee

Procedure:

• Heat ghee in kadahi, add in cumin seeds, when it stops cluttering add in chopped tomatoes.
• Add in green chillies and ginger.
• Mix well. Saute till the tomatoes starts to leave oil.
• Add in salt + cumin powder + coriander powder + turmeric powder + red chilly powder.  Mix well.
• Cook until the tomatoes are cooked well.
• Now add in the cubed potatoes. 
• Add in 3 cups of water and the chopped coriander.
• Let this cook on low flame.
• Remove from flame.
• Serve with poori.

lauki ka raita

Raita accompanied with heavy Kuttu ki puris makes it easily digestible. 


Ingredients:
250gms Yogurt
1/2 cup Lauki (Grated and Boiled)
Sendha Salt (Vrat)
1tsp Cumin Powder
1tsp Red Chilly Powder
1tsp Black Pepper Powder
1 cup Water
 (in total)

Procedure:

• Peel the Lauki.
• Grate it.
• Now take a pan, add in grated lauki and 1/2 cup water in it.
• Let it boil.
• After 8 minutes remove lauki from water and keep it aside to cool down.
• After 10 minutes when lauki is cooled down take a bowl.
• Add in yogurt + sendha salt + cumin powder + red chilly powder + black pepper powder.
• Whisk all this well.
• Add little water if you think that the consistency is too thick.
• Add in the boiled grated lauki.
• Mix it.
• Serve chilled.

Mint and Coriander chutney (Vrat ki Chutney)

A chutney accompanied with the appetizers on the fast day makes the snacks delectable.

Ingredients:
250gms Mint
200gms Coriander
2 lemons
2 Green chilies
Sendha Salt to taste

Procedure:

• Separate the leaves from the mint and coriander bunch.
• Wash them well
• Put all this in a jar, squeeze lemon.
• Add in salt.
• Grind this into a thin paste like consistency.
• If required add in water.
• Serve with tikkis.

  

Navratri Namkeen (Vrat)

This Namkeen is very simple to make.. and makes a good appetizer for the people who are fasting on this auspicious day... All you need is:

Navratri Namkeen (Vrat)

Ingredients:

200gms Makhana

200gms Groundnut

250gms Poatao wafers (unsalted)

200gms Sabudana

Sendha Salt to taste

Black Pepper Powder

Ghee or oil to Fry

Procedure:

• Heat Ghee in a Kadahi.
• Fry the chips. Strain and keep it aside.
• Then fry the groundnuts, strain and keep it aside.
• Fry the makhanas. strain and keep it aside.
• Lastly fry the sabudanas. strain and keep it aside.
• Now mix in salt and black pepper powder.
• Mix and keep it in a air-tight container.

Sabudane ki Tikki

An appetizer for a fasting person, goes well with chutney meant for Navratri.

Sabudana Tikki

Ingredients:

4 medium sized potatoes

2 green chilies

1tsp ginger paste

1cup sabudana

Sendha salt to taste

1tbsp cumin powder

1tbsp coriander powder

1tbsp red chilly powder

Fresh coriander

Oil to fry the tikkis

Procedure:

• Soak the sabudana  in water for  2 hours.
• Remove from water and squeeze well.
• Take a bowl, add in potatoes. mash well.
• Now add in sabudana + green chilies+ ginger + salt + cumin powder + coriander powder + red chilly powder.
• Mix well. Add in the fresh coriander.
• Divide this mixture into equal balls. 
• Make them into a round shape flat patty.
• Heat oil or ghee in a pan, shallow fry them from both sides.
• Serve hot with chutney.