Sweet sweet potatoes

 

#sweetpotatoes #ratalu #shakarkand #fasting #sawan #shravan

Ingredients: 2 cups of diced sweet potatoes, 2 tsp ghee, 1 tsp cardamom powder, 5-6 saffron sticks, 4-6 tsp of sugar (depending on your sweet tooth), 1/2 cup water

Preparation Time: 10- 15 min (prepares for 2)

Recipe:

1. In a pan, heat the ghee. To this, add the diced sweet potatoes and saute till they turn golden on low- medium flame. 

2. Now add the sugar and water and mix well. Allow cooking for 4-5 minutes on low gas. 

3. Check if sweet potatoes are cooked (if easily cut/ pierced through knife, then its cooked). Else, add a little water, cover with lid and allow cooking for a couple of minutes. 

4. Add the cardamom powder and saffron leaves and cover with lid! Turn off the gas.

5. You can serve it at room temperature or hot!

Tips: It is better to use less sugar in the basic preparation for the sweetness of the sweet potatoes can vary. Also, as this potato is high on carbs, after cutting it to dices, it is advisable to keep them in water so that the pieces do not turn blackish. 

Rajgira halwa/ fasting halwa

#fast #fasting_dishes #sweets #homemade_sweets

 

Ingredients: 1 cup rajgira floor, 1 tbsp. ghee, 2 tbsp. sugar, water

 

Preparation time: 15 min  

 

Recipe:

1. Heat a pan and add ghee. After melting, add the rajgira floor/ powder and mix well with the ghee with a spatula.

 

2. Parch it at low - medium flame until golden in color. Typically, I parch until brownish in shade as in fasts extra roasted tastes awesome. This should take approx. 10 minutes max

 

3. Now add water slowly (and carefully not to overdo) little by little while mixing the parched floor continuously with one hand. Add water such that the floor absorbs water completely and gets cooked (excess water doesn't taste good).

 

4. Now add sugar and mix well. If you want less sweet, then modify the quantity accordingly. Cover with a lid and allow cooking for 3-4 min.

 

5. The halwa is ready.. serve it hot!

 

 

Nutty laddus

 #peanuts #laddus #sweets #fasting #peanutwithjaggery

 

Ingredients: 8 cups peanuts, 2-3 cups jaggery (grated), 1 tbsp. ghee

Preparation Time: 40 min (24 laddus approx.)

Recipe:

1. In a pan/ kadhai, parch the peanuts on low - medium flame until dark as shown in the picture. Do not parch on high flame as the peanuts may taste bitter later and laddus won't last for long. This should take approximately 20 min.

 

2. Remove the husks and clean the peanuts. Now, add the jaggery to it. In tranches grind the nuts and jaggery finely (or granules can do if you like so). Keep the ground mixture in another bowl and add melted ghee to this. Mix it well. Taste for sweetness. If you want more sweet, then add more jaggery.

 

3. Bind them to small laddus or round spheres easy to munch on.

 

4. Your energy packed laddus are done and ready to fill you up!

Kharik kheer/ dates kheer

 

#kheer #dateskheer #dates #sweetdishes #sweets #fasting #fillers

Ingredients: 2 cups milk, 6 tsp powder of dry dates, 2 tsp sugar

Preparation time: 15 min

Recipe:
1. Bring the milk to boil and add the dates powder to this.

2. Turn the gas on medium flame and stir it continuously till the mixture starts boiling again. This should take around 4-6 min. Stir continuously or else the milk might curdle.

3. Allow it to boil for a minute with intermittent stirring. Now add sugar to this. Stir for half a minute. The quantity gets reduced to one cup.

4. All ready to be sipped and relished!

Tips:
The dates powder can be replaced with figs. 2 figs should be fine - cut into pieces should be soaked before and washed with water to avoid the curdling of milk.



Salty Sweet potatoes

#sweetpotatoes#fastspecial#ratalurecipes#sweetpotatodishes

Ingredients: 3-4 big sweet potatoes diced, 1 carrot diced, 1 tbsp finely chopped green chilli, 1 tbsp curry leaves, 1 and half tbsp ghee, 1/4 th cup cumin seeds, salt to taste, a handful of roasted groundnuts

Preparation time: 25 min

Recipe:

1. Heat a pan and add ghee to it. Add cumin seeds. After they pop n turn golden add green chillies, curry leaves and groundnuts.

2. Add the cut sweet potatoes amd carrot to this. Toss well. Add salt and mix well. Cover with a lid and turn the flame to low.

3. Allow cooking for 5 min. Remove lid, stir thw ingredients again and see they do not stick to the pan. If so, you may add half a cup water. Cover with lid again and allow cooking till the sweet potatoes get cooked properly.

4. Serve it hot with a dash of lemon juice if you like..

Tips: this recipe is for fasting and therefore spices and  more veggies like capsicum, onion, etc. Can be added to this. But i like it naive!

Sabudana Wada/ Cutlet

#fastingdishes#sabudanadishes#sabudanaitem  

#foodforfasting#sago#sabudanawada

Ingredients: 2 cups of sago/ sabudana, 1 tbsp roasted groundnut powder, 1 tbsp cumin                seeds, 8 – 10 curry leaves, 2 green chillis chopped, 2 tsp red chilli powder, 1 lemon juice, rock salt to taste, 2 tbsp of coriander, 4 medium sized boiled and smashed potatoes (not very soft), 2 cubes of ginger, 6 cups litre groundnut oil/ ghee.

                Preparation Time: 30 min

                Recipe:

1.       Wash and soak sabudana well in advance (say 3- 4 hours before to make soft and well cooked sabudana). While soaking it, the amount of water plays a vital role. Add water only to submerge the sabudana (in winters and monsoons). For summers, keep water level of 3 mm approx above the soaked sago.

2.       Take green chilli, curry leaves, coriander and ginger in a mixer pot and make a paste.

3.       Take a big mixing vessel. Add sabudana to this, the paste prepared and smashed potatores and all other ingredients.

4.       Now, make tight balls of 2.5 cm approx. by pressing well in between the palms. Flatten the ball to a round cutlet shape by keeping it tight. It should make approx 15- 17 cutlets.

5.       Take a deep pan and add the ghee/ oil to the pan. Heat it properly till fumes appear. Now turn the gas low. Add 2 – 3 cutlets to this. Wait for 1 min and turn it over. Again allow it to cook from the other side for 1- 2min and then turn over. Repeat this till cutlets turn golden.

6.      Remove the cooked cutlets and then add the un- fried ones. Fry all at low gas but very hot oil. This will ensure that the cutlets would be crisp.

7.    Serve them hot with curd- cucumber koshimbhiri/ raita.

 

Tips: If fried on right oil temperature (high but low gas), then cutlets absorb less oil too.

 

Rajgira Paratha/ fasting puri/ thalipeeth

 

#fastingdishes#fastingroti#upvaasthalipeeth

#foodforfasting#rajgeera#paratha

Ingredients: 200g rajgira flour (readily available at grocery stores) + 50g rajgira flour extra, 2         tbsp finely chopped coriander, 1 big boiled and smashed potato, 1 and ½ tbsp roasted            groundnut powder, salt (rock) to taste, 1 tbsp red chilli powder, 2 tsp cumin seeds, 2 tbsp     ghee

 Preparation Time: 25 min (10 parathas)

    Recipe:

1.       Take a mixing bowl. Add 200g flour and all other ingredients (except the ghee and 50g flour).

2.       Mix all the ingredients well. Add water little by little while continuously mixing the ingredients with another hand. The flour should be tight so keep forming lumps to check this.

3.       Now, heat a nonstick pan (medium gas) and the ghee.

4.       Apply some ½ tbsp ghee to the tightened flour and massage properly.

5.       Take the 50g flour in a separate dish. Take a small ball of wet flour (about 3.5 cm), roll it on the dry flour in the dish and prepare a flat roti using rolling pin on the platform. Thickness of paratha should be around 2- 3 mm.

6.       Keep the roti on the pan. Turn it over after every ½ a min. After 4 turns, apply 2-3 drops of ghee at each side. Then cook for a min (by turning over in the middle) and remove it from the pan.

7.       The roti is ready to be served with curd/ dahiwala aloo/ fasting aamti/ green chutney.

Tips: You can make this roti crisp by rolling it out very thin (about 1.5mm) and cooking it at low gas. This can be stored for 8 days.

Sabudana Khichadi/ Sago dish/ Ussal

#fastingdishes#sabudanadishes

#sabudanaitem#foodforfasting#sago#ussal

Ingredients: 3 cups of sago/ sabudana, 3 tbsp roasted groundnut powder, 1 tbsp cumin                seeds, 8 – 10 curry leaves, 2 green chillis chopped, 4 tsp red chilli powder, 1 lemon juice, 3 tsp  sugar, salt to taste, 2 tbsp of coriander

Preparation Time: 15 min

 

 

 

 Recipe:

1.       Wash and soak sabudana well in advance (say 3- 4 hours before to make soft and well cooked sabudana). While soaking it, the amount of water plays a vital role. Add water only to submerge the sabudana (in winters and monsoons). For summers, keep water level of 3 mm approx above the soaked sago.

2.       Take the soaked sago and turn it over in the vessel only to break the lumps formed.

3.       Take a big deep pan. Heat it. Add gee to it for seasoning. Now add cumin seeds. Wait till they pop. Now add green chilli and curry leaves.

4.        Now, add the groundnut powder, followed by the sago. Add red chilli powder, salt and sugar. Mix all well. Press the sago while mixing to keep it soft.

5.       If you feel it to be very dry, then sprinkle a handful of water.

6.       Keep the gas low and cover with a lid. Allow it to cook for 10 min. Keep stirring in the middle 2-3 times.

7.       Before serving, add lemon juice and garnish with ample of coriander.

Tips: You can as well add boiled potato, bottle guard and capsicum to make it healthier.

Semolina/ Bhagar/ Varai che bhaat (dry)

#fastingdishes#bhagardishes

#bhagaritem#foodforfasting

Ingredients: 1 cup semolina, 1 tbsp cumin seeds, 1 tbsp roasted groundnut powder, 1 green       chilli chopped, 4-5 curry leaves, 1 small tbsp ghee, 2 tsp red chilli powder, 2 tsp sugar, salt (rock salt) to       taste, ½ lemon juice, 1 tbsp coriander chopped

Preparation Time: 15 min

 

              Recipe:

1.       Wash the semolina and soak in water for an hour or two (soaking helps to make the dish in 10 min)

2.       Take a pan and heat it. Add gee to it for seasoning. Now add cumin seeds. Wait till they pop. Now add green chilli and curry leaves.

3.       Drain out excess of water from semolina/ bhagar and add bhagar without water to the pan. Mix it well. Add water till the bhagar is submerged (around 3 cups of water). Keep the gas at medium flame.

4.       Add groundnut powder, salt, red chilli powder. Mix well and cover with a lid.

5.       After 3-4 minutes check for the water quantity. If it has soaked up all water, then sprinkle half a cup water. Add sugar now and cover with lid again.

6.       Check after 3 min. Take some bhagar in a spoon and press it with your finger tip to check if it is cooked (like rice).

7.       If not cooked, then sprinkle some more water and keep it on low gas for 2 more min. Do not cover now.

8.       Keep stirring in middle. Cover with lid and turn off the gas.

9.       While serving add lemon juice to it and garnish it with coriander. Serve it hot!

Tips: Sprinkle water; do not add much in order to make it dry.

Fasting Soup/ Diet Soup

#fastingdishes#liquiddishes

#vegetables#foodforfasting#fastingsoup

Ingredients: ½ cup sago washed and soaked, 2 cups of carrot chopped in cubes (1 cm), 1 cup      of bottle guard chopped in cube (1 cm), ½ cup of potato chopped in cube, 1 green chilli                 chopped, 1 cup coriander chopped, 5-8 curry leaves, salt (rock salt) to taste, 1 tsp ghee, 2 tsp cumin seeds

Preparation Time: 15 min

                Recipe:

1.       Take a 1+ ltr cooker and heat it. Add ghee to it. Add cumin seeds, curry leaves and green chilli.

2.       Now add all the other vegetables including coriander. Mix well. Keep the gas low.

3.       Add sago to this and mix well again. Allow it to simmer for 2 min. Add salt to taste.

4.       Add 5 cups water to this and cover the lid. Take 3 whistles.

5.       The soup is ready. Serve it with a dash of lemon if you like!

Tips: Vegetables can be added or subtracted subjected to your consumption. Capsicum also tastes good. Sago gives it thickness and makes it very filling.