Mom's Recipies

 Coconut Burfi / Kobbari Mithai / Nariyal Ki Barfi” is one of the Indian sweets recipes that can very easily be made for any festival or any occassions ... We have grown up eating it. .It requires  just  few ingredients ..It’s so easy ,quick to make and tasty to eat.It can be eaten for fasting also.

Preparation: 15 mts 
Cooking Time: 40 mts
Recipe Type - Sweets / Desserts  /Fasting
Makes approx 18-20 squares

Ingredients:

2 cups - Grated coconut

2 cups - Sugar (Adjust according to taste)

1 cup - Water

1 tbsp - ghee, melted

1/2 tsp - cardamom powder






Method :-

1) First grate the coconut and keep it aside.



2) Grease the plate with ghee and keep it aside.
3) Take a heavy bottomed vessel, add water and sugar and on medium low flame allow the sugar to dissolve and come to a boil.


4) Now add cardamom powder and grated coconut and keep stirring continuously until combined well.Let it continue to cook till one string consistency.  Test the syrup by using your thumb and index finger and touch the sugar syrup and as your stretch the syrup, it should form at least 1 threads.
 It will take approximately about 18-20 minutes. Keep on stirring continuously.


5) After couple of mins you will see bubbles formation.


6) Now add the ghee and keep stirring continuously.
7)At one stage the mixture will thicken and start to move without sticking to the side. This is the right consistency.Turn off the stove.
8) Transfer the mixture immediately to the greased plate or greased pan. Gently press on top to even it out with a spatula .


9)Wait for 2 mins to let it slightly cool down. Cut the burfi into desired shapes using a greased knife.
10) Cool completely before storing in an airtight container and enjoy.




Tips:-

1) One string consistency  - If you take a little bit of the sugar syrup between 2 of your fingers thumb finger and index finger,  you should get one continuous string formed between your fingers.

2) Cut the burfi when it is still slightly warm. Once it cools down completely, you will not be able to cut it into pieces.

3)  Garnish with chopped nuts, saffron.

 
Dahi Wale Aloo is Vrat or fasting main course recipe. Dahi wale is easy to make and tasty to eat. It is a simple curry made from potatoes and yogurt.

If not making for fast, then you can spice it up more and serve with rice, phulkas,chapatis,jeera rice etc.

Preparation Time - 20 mins
Cooking Time - 8 mins
Course -Main / Vrat Ka Khana /Fasting
Cuisine- Indian
Serves - 4-5

Ingredients :-
Fresh curds /dahi / yogurt - 1 cup (whisked)
Potatoes / Aloo – 6 boiled (250 grams)
Green chillies– 2 to 3 (finely minced or paste)
Cumin seeds / Jeera – ½ tsp
Coriander powder – ½ tsp
Red chilly powder – ¼ tsp or less
Sendha Namak / Rock Salt – 1 tsp or to taste
Green coriander – 2 to 3 tbsp (finely chopped)
water - 1 cup ( add more if required)
oil /ghee - 2 tbsps
Turmeric -1/4 tsp (Don't add if making for fast /vrat)

Method:-

1) First wash and  Pressure cook the potatoes.


2) Then peel the boiled potatoes. Crumble the potato with your hands. You can also chop if you want.
3)  Now heat 2 tbsp oil in and pan and add cumin seeds to it.



4)  When the cumin seeds splutter add chopped green chilies or chilies paste to it. Saute for a minute .


5) Add the crumbled potatoes to it. Saute well.
6) Add coriander powder, turmeric powder ,Red chilly powder to it.
7) Stir well and keep stirring until the potatoes are coated well with the spices. Keep mixing for up to 1 to 2 minutes.

8) Now add 1.5 cups of water to the aloo mixture.


9)  Cover the pan and let it simmer for few minutes.


10) After you see gentle boil in the gravy, slow the flame and add whisked curd to it and stirring constantly.
11) When the gravy boils again, add rock salt or Sendha Namak and let it cook for 3 to 4 more minutes till gravy becomes thick. Switch off the stove.


12) Sabzi is ready now garnish with chopped green coriander . Mix well.
13) Transfer dahi aloo to a serving bowl.

Serving Suggestions :- If making this Dahi wale Aloo for vrat or fasting it can be served with Singhare Ki Puri , Rajgira Puri , Kuttu Ki Puri , Rajgira ka Paratha , Kuttu Ka Paratha.

If Serving on regular days then it can be served with Chapatis ,Phulkas ,Parathas ,Rice, Jeera Rice , Puri

Tips:-

 1) When the gravy starts simmering, add curd to it in small parts and keep stirring continuously so that the curd don't curdle.
  2) Keep the curd outside for half an hour prior before bringing it in use. This brings the curd to normal temperature if placed in refrigerator. Then whisk the curd well and use.
3) If you are making this curry for regular use not for vrat then you can spice up this curry with hing,turmeric powder,ginger etc.

Fasting Rules may Vary from one family to another.So check before trying any Fasting Recipe from the Website.
  

Fasting Aloo Tikki is a potato-based dish has all the spices that are allowed during fasts. A very common fasting dish.This dish is very popular among all age group people.

 Ingredients:

5 potatoes (boiled and mashed)
1 tbsp sago /sabudana flour
1/2 tsp red chili powder
1/4 tsp cumin seeds
1 tsp green chilies paste
1 tsp lemon juice
Oil as requird
Rock Salt / Sendah Namak to taste
coriander leaves to garnish (optional)

Method:

1. Combine all the ingredients in a bowl and mix well.

2. Divide the mixture into 10 equal portions or balls  & shape each portion into a round,
    flat tikki.

3. Heat a non-stick pan, cook each tikki using a little oil, till both sides become  golden brown in colour.

4. Drain on an absorbent paper or tissue paper.

5. Fasting aloo tikki is ready to serve.

6. Serve it hot with any Chutney .

This year Sharadiya navaratri begins on 13th october, 2015 and ends on 21th october, 2015. Navaratri literally means nine nights and during this period, Goddess Durga or Shakti or Devi are worshiped in 9 different forms, known as Navdurga through out india.The tenth day is celebrated as Vijayadashami when idols of Goddess Durga are immersed into the water body.

Navratri fasts occur twice a year. First one  ‘Chaitra Navratri‘ celebration is when summer is starting (march-april) and second ‘Sharadiya Navratri’ when winter is starting (oct-nov).Shardiya Navratri is the most popular and significant Navratri of all Navratris. That’s why Shardiya Navratri is also known as Maha Navratri.

In North and Western india, many people keep fast during navratri. Observing fasts during this is considered highly sacred, as it is a popular belief that the pleased deities grant the wishes of their devotees.Navratri fast also ensures the devotee a long prosperous married life.

Navratri fasting rules varies little from community to community. The same fasting rules applies for fasts during the ekadashi, janmashtami and mahashivratri fasts also.

Some people only have milk, fruits and fruit juices for the entire length of fasting.For devotees who observe partial Navratri vrat, the ritual involves breaking fast after evening puja. The devotees are resticted from consuming meat, fish, eggs, alcohol, onions, garlic, dishes made with common salt or any kind of spices.  Apart from tea, coffee and milk, sago ,bhagar and potato cooked with rock salt are extremely popular dishes among devotees observing partial fast. Milk products and dry fruits can also be consumed.


Food allowed for navratri vrat or fasting:


1) Sabudana / Sago /Sagubbiyam - you can make Sabudana Khichidi ,Sabudana Vada,Sabudana Kheer ,Sabudana Ladoos ,Sabudana Thalipeeth

2) Vrat ke chawal / Bhagar / barnyard millet /Samak Rice – you can make pulao, kheer, dalia, idli, dosa, upma .

3) Amaranth / Rajgira flour - you can make Rajgira pooris, Rajgira paratha ,Rajgira Ladoos ,Vrat ka Halwa , thalipeeth.

4) Buckweat / Kuttu flour - you can make Kuttu ki poori ,Dosa, paratha, pakoras, poori, halwa.

5) Singhare ka atta / water chestnut flour – you can make Singhare ki poori, paratha, pakoras, halwa .

6) Arrowroot flour or Paniphal flour – used as a thickener and binding agent


Spices & Herbs allowed for navratri fasting

1. Cumin or Cumin powder / jeera or jeera powder - you can add them to your curry or dishes .
2. Rock salt or Sendha Namak is generally used as a substitute for common salt in the recipes.
3. Coconut can also be used.
4. Peanuts / Groundnuts are used
5. green cardamom /chhoti illaichi, cloves /laung, black peppercorns /saboot kali mirch, cinnamon /dalchini  and nutmeg /jaiphal
6. Green chillies or hari mirch
7. Lemons.
8. Ajwain or carom seeds
9. Red chili powder – some folks include and some don’t
10.Ginger – both fresh as well as dry, including dry ginger powder
11.Sugar, honey, gur or jaggery
12. melon seeds (magaz) can be used
13. Amchur powder /Dry mango powder


Fruits and Vegetables allowed for fasting

 All Fruits are allowed. Vegetables like Dudhi/Laudki/bottolegourd , Aloo /potato, Kaddu/kumhara/pumpkin . Arbi/Kocchai /arum /colocasia, Suran/Jimikanda/Yam, Shakarkhand /sweet potato, Kheera /Cucumber , Kaccha Kela /plantain / raw banana.

Milk Products & Dry Fruits

 Milk, Curd, Paneer, Butter, Ghee, Khoya, Condensed milk, all milk prodcuts and dry fruits are allowed. Almonds,cashews, kismiss ,Fox nuts /Lotus seeds /Makhana etc can be used.


Keep yourself hydrated by drinking a lot of water. Also drink lot of fluids like milk ,coconut water ,sugar cane juice, lemon water ,butter milk , lassi ,green tea and fresh juices. These help you cleanse your toxins.




Foods to be avoided for navratri fast or vrat:

Foods generating lot of heat are generally avoided during navratri fast.

1. onion and garlic are strictly avoided.
2. no lentils (dals) and legumes.
3. common salt / Table salt  is not used and instead rock salt or sendha namak also called as upvaas ka namak is used.
4. Turmeric (haldi), asafoetida (hing), mustard (sarson or rai), fenugreek seeds (methi dana), garam masala and dhania powder (coriander powder) are not allowed.
5. Alcohol and non-vegetarian food is strictly avoided during this fast.

Flours and grains not allowed for navratri fasting:

1. rice
2. rice flour
3. wheat flour or atta
4. maida (all purpose flour)
5. sooji (rava or semolina)
6. besan (chickpea flour or gram flour)
7. Wheat rava

Disclaimer - I have tried to include everything to best of my knowledge, consulting with family and friends.But as  rules differs in each household and each community so in your home if something is avoided or included do follow that and treat this as a general guidelines.

vrat wale aloo or vrat ke aloo are made during Navratri fasting / vrat or during any fastings. This recipe is no onion-garlic recipe. This  potato curry is simple ,tasty and delicious.

This sabzi can be made and serve with pooris or chappatis also any time. There are many variations of vrat ke aloo.

Here I am sharing the way I make this vrat wale aloo sabzi at home.


Ingredients :-

 4 medium potatoes/aloos
 2 green chilies, chopped or paste ( adjust according to taste)
1/2 tsp carom seeds/ajwain
1/2 tsp cumin seeds
2 cups water
2 tbsps oil
2 tsps groundnut powder
Rock salt or sendha namak as required

Method:-


 1)  First Boil the potatoes.
  2)  Peel and chop the potatoes and  keep them aside.



  3)  Heat oil in a pan.
  4)  Add the carom seeds and cumin seeds and crackle them first.
  5)  Now add the green chilies OR Greenchillies paste and saute for half a minute.


  6)  Add the chopped potatoes and stir.


  7)  Add water, rock salt or sendha namak  and simmer .
  8)  Add Groundnut powder and simmer for a minute till the gravy thickens a bit..
  9)  Vrat wale aloo is ready to serve.  



 10) These vrat wale aloo goes well with Kuttu ki puris or rotis or singhare ka atta puris or parathas or Rajgira puris or parathas.
 
 If you are looking for more fasting recipes then do check Sabudana Khichdi, Jeera Aloo, Sabudana Vada, Sukhi Arbi, Sabudana Thalipeeth ,Coconut Chutney for fasting , Peanut Chutney ,Sabudana Ladoos , Vrat ke Chawal  and so on ...
 

Arbi bhaji or Sukhi Arbi is  upwas /fasting recipe. .Arbi can be used as a replacement for potatoes .You can have it with rajgira poori or singhare atta poor or kuttu poori or parathas.It is very easy to make  and tastes great just by itself or as side item.  This arbi also can be served as starter or snack also.

Ingredients :-


    12 -15 - Arbi/Colocasia/Arum/Seppankizhangu /Chamagadda
    1 1/2 tbsp - Oil
    1/2 tsp - Cumin Seeds
    1/2 tsp - Carom Seeds/Ajwain
    1 tsp - Red Chili Powder
    1 tsp - coriander Seeds Powder
    1/2 tsp - Amchur powder /Dry mango powder
    To Taste - Sendha Namak / Rock Salt
    Water to cook




 Method :-

1.Wash the Arbi (Colocasia)/Arum  in running water properly and ensure their is no mud around it.Pressure cook arbi till two whistles.

2.Drain arbi .Once cool enough to handle peel of the skin. Slice arbi into halves.

3. Heat oil in a pan or kadai, add cumin seeds, carom seeds(ajwain) and allow to splutter. Add arbi pieces and saute in medium flame until golden brown .Turn to other side and cook for 2-5 mins till golden brown.

4. Keep the low flame . Add the red chili powder , coriander powder and sendha namak. Ensure that the spice powders do not burn. Mix them well.

5. Toss the arbi uniformly with the spice mixture.

6. Add amchur/dry mango powder. Mix well and cover it for 2 - 3 minutes. Now the Dry Arbi  or Sukhi Arbi for vrat is ready. -

7. Serve hot, with Kuttu Paratha or Kuttu Puri or Rajgira puri or Rajgira paratha or just plain as a snack.

Sama is also known as Sama Ke Chawal,Moraiyo, Mordhan, Vari, Varai, Samak, Samvat, Vrat ke chawal ,Bhagar, Phalahari  and in English known as Barnyard millet.
             Vrat Ke Chawal is one of the most popular fasting food.It provides the nourishment and energy that rice does.It is very easy to digest. It is almost the same as rice intaste and rich source of minerals and Vitamins.
             Vrat ke chawal or moraiyo khichadi  /Bhagar is usually made on Navratri fastings or Maha Shivaratri fasting or  any other Hindu fasting. It is Quick, easy and filling khichadi.

Vrat Ke Chawal / Bhagar /Samvat Rice

 
Ingredients :-

    Vrat ke chawal / Bhagar /Sama ke chawal /Barnyard millet-1 cup
    Ghee or oil - 2 tbsp
    Cumin seeds - 1 tsp
    Peanuts - 4 tbsps (Optional)
    Green chilies - 2 (chopped finely)
    Potato - 1 medium  (chopped finely)
    Rock salt or sendha namak - to taste (use bit more than normal salt)
    Water - 2 cups
    Lemon juice - 1 tbsps
   
Method:-


1)  Wash and soak Vrat ke chawal / barnyard millet for 10 minutes and then discard the soaking water.
2)  Heat the oil or ghee in a pan  or cooker on medium heat. Once hot add cumin seeds and let them splutter. Then add and saute peanuts for 2 minutes..


3) Now add the chopped potatoes and some rock salt or sendha namak for them and sauté them.  Let them cook for 5 minutes.
4)  Then add green chilies and saute for a minute.




 5) Then add soaked vrat ke chawal with 2 cups of water and little bit salt. Let the water come to a boil. Then cover the pan and lower the heat to LOW and cook for 15 minutes or  until the water evaporates.




 6)  Then add lemon juice and mix well.

7) Garnish with chopped coriander.


8) Serve with Curd or Coconut Chutney or Peanut Chutney.

Tip :-

During Fastings Table salt is not used as it is chemically processed instead rock salt or Sendha Namak is used.
Rock Salt and Sendha Namak is a pure form of salt that is not chemically processed at all and hence much healthier.It is rich in potassium and very helpful in digestion ,relieving gas and soothing heart burns.

1. Grind all the three ingredients in amixe or blender with little water till smooth.
2. Don't make the chutney too watery.
3. Heat ghee in a pan then add cumin seeds. After it splutters switch off the stove.
4. Add seasoning of cumin seeds to the coconut chutney.
5. Serve coconut chutney with vrat or fasting snacks.
6. This coconut chutney also goes well with the regular idli, dosa and medu vada also.

Tip :-
If you are not preparing this for fasting then you can use normal salt. 

Rajgira pooris are made from rajgira atta (Amaranth flour) .Rajgira atta is gluten free flour. Rajgira flour is allowed to eat during the Navratri fastings or Ekadashi vrat or any Other fasting days.
Apart from making pooris, Rajgira Flour is also used to make rotis, parathas, pakoras and even as a binding and thickening agent.

Since rajgira atta is gluten free flour so to bind it together I have added boiled potato.

These pooris are quite heavy. 3-4 pooris per person with subzi /curry  on side is enough as a filling meal.




While making Rajgira poori, you need to consider below points to make it perfect:

1)  While making dough add very little water (about 1 teaspoon) at a time and knead. If you pour all the water at once, dough will be sticky and watery. If by mistake dough becomes sticky  then add little more rajgira atta and knead. Dough should not be sticky at all..The Dough should be not too soft not too hard.

2)   Roll the poori at medium thickness , meaning not too thick not too thin. If it is thick then it will sink into the oil,which  will take more time to cook. If it is thin then it may break and will not puff at all
.
3)  Fry the pooris in a HOT Oil or Hot Melted Ghee. If oil is not hot enough, then it will absorb too much oil and will not puff well.


Ingredients :-

Rajgira  Atta / Amaranth Flour -  2 Cups
Boiled Potato / Aloo - 1 ( Large )
Rock Salt / Sendha Namak  - as required
Water - as required
Oil /Ghee - for deep frying

Method:- 


 1) Boil the potato. Let it cool completey. Peel and mash it in a mixing bowl.
 2)  Add rajgira atta and Rock Salt /Sendha Namak  and two tablespoons of ghee . Mix the whole mixture well.Dough almost come together.
 3) Then add very little water, just about to 1 tsp and begin to knead the dough.
 4) Again add ½ to 1 tsp water and knead so that there is no dryness in the dough.
 5) The dough should not be sticky. If the dough feel sticky add some Rajgira flour and again knead well.Keep aside covered for 15 minutes.
 6) Divide into equal sized balls. On a dusted work surface, make medium sized pooris, neither thin nor thick .
7) Heat sufficient ghee in a kadai and deep-fry the puris on medium heat till golden. Drain and place on an absorbent paper or paper napkins to remove excess oil.
8) Serve rajgire ke pooris hot with any vegetable curry/sabzi or paneer curry or chutney.

Serving suggestions: During the vrat, this rajgira puri can be served with any side dish like sukhi bhaji, aloo ki sabji, sweet potato sabji, dahi aloo, suran sabji, sukhi arbi ,chutney

Papaya Halwa is a simple, nutritious and yummy sweet dish .It can be made for special religious events and can be eaten for vrat / fastings also.



Ingredients :-

Medium semi ripe papaya 3 cups (chopped into cubes or grated)
Ghee -  2 tbsp
Sugar - 5 tbsp (adjust according to your taste)
Cardamom Powder - 1/2 tsp   (Optional)
Almond powder - 2 tbsp (Optional)
Cashew Nuts - 12 halved
Raisins - few (optional)



Method:-

• First rinse and peel the papaya.
• Cut into half and remove the seeds and pith from it.Slice the papaya and chop finely.
• In a pan add the milk and let it boils. In a Kadai or pan fry the cashews and raisins in a tbsp of ghee and keep it aside. 
• For making Almond Powder I crushed 15 almonds in a mixer.

• Add a tbsp of ghee in a same kadai or pan. Then add the papaya cubes.
• Cook on a low flame for about 15 minutes.Keep stirring in between.
• The fruit will release it juices and little bit change the color. 

• Now mash the papaya well with the back of the ladle.
• Add sugar and then stir well. Continue to cook for further 5 minutes on a low flame

• Now add the boiled milk in the papaya sugar mixture and keep stirring for about 20-25 minutes on low flame until ghee will start to separate.

• Cook for 5-6 minutes more till the whole halwa has gotten together or halwa starts to leave the sides of the pan.

• Add the cardamom powder and fried cashews and raisins to the halwa.Switch off the stove.
• Now Healthy  and Lip Smacking Papaya Halwa is ready !!!

•  Serve the Papaya Halwa warm .
• Keep it in a Fridge and You can also  serve the Papaya Halwa as a yummy cold dessert.

Note :-

• You can adjust sugar according to your taste.
• If Papaya is fully ripe You need to add very little sugar. 
• Add boiled milk only if you add cold milk it will curdle.

 Peanut curd chutney is a Fasting / Vrat chutney. It is the best accompaniment for fasting /Vrat recipes such sabudana vada,Kuttu ki puri ,Ragira puri ,Vrat ke chawal etc.It is very easy to make and is delicious to eat.

Ingredients :-

2 cups Peanuts /Groundnuts roasted
1 1/2 cups fresh Curds /Yogurt/ Dahi
5 Green Chillies chopped
1 tbsp Lemon Juice
2 tsp Cumin Seeds (jeera)
Rock Salt  or sendha namak to taste

Method :-

Heat a pan and roast peanuts in it on low flame for 5 mins.
Switch off the flame and keep it aside.
After it is lightly cooled then coarse crush the roasted peanuts in blender or mixer.
Add chopped chillies ,cumin seeds ,rock salt and blend it in a mixer.
Then add beaten curd and lemon juice and blend in a mixer till smooth without using any water.
Serve it with Sabudana Vada ,Sabudana Thalipeeth ,Kuttu Ki Puri ,Vrat ke Chawal etc.

Tips:-

Adjust spice according to your taste
Store refrigerated in an air-tight container and use when required.
Do not add any water while grinding, or the chutney might become watery.

Navaratri represents celebration of Goddess Durga.Navaratri means nine nights in Sanskrit, nava means "nine" and ratri means "nights". During these nine nights , nine forms of Devi are worshiped .The tenth day is celebrated as Vijaydashmi or Dusshera.Therefore its a ten days festival.All the states have their own way of celebrating this festival .
          The first three days of Navratri are dedicated to Goddess Durga( Godess of Power and Energy ) .  Next three days are dedicated to Goddess Lakshmi (Goddess of Wealth and Prosperity).Last three are dedicated to Goddess Saraswati (Goddess Of Knowledge).
          Without good food any celebration is incomplete. Delicious traditional delicacies are being cooked at this time. Every day we offer different prasadams to Goddess.So here is a list of the prasadams I offered goddess during the last nine days.
 Click on the name for detailed recipes..
  



1. Sabudana Kheer / Sagubiyyam Payasam
2.Chana Dal Payasam
3. Microwave Rava Ladoo
4. Pulihora / Tamarind Rice
5.Chana Dal and Sago Paysam
6. Puran Poli /Bobattlu
7. Green Peas Sundal
8. Rava Kesari
9. Chana Dal Sundal