Bhindi Ka Salan

Ingredients:
 

*500 gms bhindi
*3 medium sized onions (sliced)
*1 tomato (pureed)
*2-3 dry red chillies(broken in half)
*1/4 tsp black peppercorns
*1 tsp ginger garlic paste
*1/4 tsp mustard seeds
*1 tsp tamraind pulp
*1 tsp red chilly powder
**salt to taste
*cooking oil

How to make bhindi ka salan:
*Wash and dry the bhindis.Cut in two halves nad stir fry in little oil. Keep them aside.
*Heat oil in a pan with a thick bottom.Add sliced onions and ginger garlic paste.Fry till golden brown.
*Add the pureed tomato and mix well.Cook it till the masala is brown. Remove it and let it cool.Then grind it by adding little water to make a paste and keep aside.
*Now heat oil in a wok or kadai and add mustard seeds and peppercorns.Let them splutter.Then add dry red chillies.Now add the onion tomato paste and tamarind pulp and mix well.
*Add adequate amount of water to form a gravy and let it cook on low flame. Then add stir fried bhindi and cook till the bhindis are done.
 

Bhindi Curry

Ingredients:
 

*1 kg Bhindi(okra)
*1 large sized onion (chopped)
*2 medium sized tomatoes (chopped)
*1 tblsp ginger garlic paste
*1 tsp cumin seeds
*1 tsp red chilly powder
*2 tsp coriander powder
*1 tsp garam masala
*1/4 tsp turmeric powder
*salt to taste
*oil
How to make bhindi curry:
*Wash and dry bhindi.Cut them in two halves
*Heat oil in a wok or kadai.Add cumin seeds to it and let it splutter.
*Add chopped onions and ginger garlic paste.Fry till they are golden brown.
*Now add chopped tomatoes,turmeric powder,red chilly powder, coriander powder and mix well.Let it cook till the oil separates.
*Add little water and let it simmer.
*Now add the cut bhindi,alt and garam masala and cook till bhindi is done.

Bhindi Do Pyaaza

Ingredients:
 

*500 gms bhindi (Wash and dry and cut in 1inch pieces)
*300 gms onions (sliced thinly)
*2 tblsp ginger garlic paste
*1 tsp cumin seeds
*1/2 tsp turmeric powder
*Pinch of asafoetida or hing
*2 tsp coriander powder
*1 tsp amchur powder
*1/2 tsp garam masala
*salt to taste
*Oil
How to make bhindi do pyaaza:
*Heat oil in a wok or kadai.Add cumin seeds and hing.Let it splutter.
*Add ginger garlic paste and onions and fry till golden brown.
*Add bhindi and all the other powder spices.Mix well.
*Stir fry for 15 minutes or till the bhindi is cooked.
*Serve bhindi onion stir fry hot with chapatis.

Bhindi Fry

Ingredients:
 

*500 gms bhindi (washed and slit in between)
*2 onions (sliced)
*1/4 tsp turmeric powder
*1 tsp amchur powder
*1 tsp coriander powder
*1 tsp garam masala
*salt to taste
*cooking oil

How to make bhindi fry:
*Take the slit bhindis and stuff turmeric powder,amchur powder,coriander powder garam masala and salt in it and keep aside.
*Heat oil in a pan.Add sliced onions and fry till golden brown.
*Now add the stuffed bhindi and fry till they are done and become crispy.
*Serve hot with chapatis

Bhindi Masala

Ingredients:
 

*2 pounds bhindi
*2 onions (chopped)
*1 tblsp ginger garlic paste
*1 tblsp coriander powder
*1 tsp cumin seeds
*1 tsp red chilly powder
*1 tsp garam masala powder
*1 tsp amchur powder
*1/4 tsp turmeric powder
*salt to taste
*oil

How to make bhindi masala:
*Wash and cut bhindi in halves.
*Heat oil in a wok or kadai.Add cumin seeds and let it splutter.
*Add chopped onions and ginger garlic paste.Fry till golden brown.
*Now add cut bhindi with rest off the spices and stir well.
*Cook it on medium flame and keep stirring it ocassionaly so it does not stick at bottom.
*Keep feying till bhindis are cooked.
*Serve bhindi masala hot with chapatis.

COLA SHAKE

Ingredients:
 
200 ml any chilled Cola
1 scoop Vanilla Ice-cream
50 ml sweetened Milk (Doodh)
2 Ice-cubes

How to make cola shake:
In a tall thin glass add a scoop of ice-cream.
Pour the sweetened milk over it and add ice-cubes.
Now very carefully pour the cola in the glass.
See it doesn't flow out.
Serve with a spoon.

JEERA LASSI

Ingredients:
 
3 cup Curd (Dahi, Plain Yogurt)
2 tblsp Cream (Malai) (optional)
2 tblsp Lemon Juice (Nimbu Ka Raas) (optional)
1/3rd cup Ice-Water
To taste Salt (Namak)
6 Ice-cubes
1/2 tblsp dry-roasted Cumin Seed Powder (Jeera Powder)

How to make jeera lassi:
Place the curd, cream, lemon juice, ice water and salt in a blender.
Process for 2 minutes.
Add ice cubes and blend for another minute.
Add all but few pinches of cumin powder and process for 5 seconds.
Pour into chilled glasses, sprinkle remaining cumin, serve immediately.

BANANA LASSI

Ingredients:
 
1 cup Curd (Dahi, plain non-fat Yogurt)
1 peeled and sliced ripe Banana (Kela)
2 tblsp Sugar (Cheeni) or to taste
1/4th tsp Cardamom Powder (Elaichi Powder) (optional)
Few Ice-cubes

How to make banana lassi:
Combine all ingredients and blend until smooth in a blender.
Pour in glasses and serve chilled.

AAM PANNA

Ingredients:

*3 medium size green raw mangoes
*1 cup Sugar
*1 tblsp roasted cumin powder
*Black salt to taste
*Salt to taste
*2 cup water
*1 tblsp Mint leaves
*Ice crushed   

How to make aam panna:

*Place the mangoes along with water in a sauce-pan and bring to a boil. Simmer for 10 minutes.Then remove from fire
*Alternately you can pressure cook the mangoes with water till soft.
*Let them cool and then peel the mangoes and get the pulp with the help of a spoon. Grind mango pulp along with water to a smooth paste.
*In a pan take the pulpy mixture, add sugar and let it cook on flame till the sugar dissolves completely. Stir continously lest you burn the mixture.
*Remove from fire and add roasted cumin powder, black salt and salt.
*Let this mixture cool down properly.
*To make the drink : take a tall glass pour 1 -2 tblsp of the mango mixture and pour in chilled water till 3/4 th. Now add finely chopped mint and crushed ice.
*Garnish with mint leaves and serve immediately.

samvat rice khichdi

INGREDIENTS:
•1 cup sama ke chawal
•½ cup cubed potatoes
•1 tsp jeera
•½ tsp black pepper
•1 to 1.5 tsp ginger-green chili paste
•3 cups water
•2 tbsp ghee or peanut oil
•2 tbsp chopped coriander leaves
•rock salt/sendha namak as required
INSTRUCTIONS:
1.in a bowl, soak the sama chawal for an hour. drain and then keep aside.
2.in a thick bottomed pan heat 2 tbsp ghee or peanut oil. add 1 tsp cumin seeds.
3.fry the cumin seeds till they change color.
4.now add 1 to 1.5 tsp ginger+green chili paste and ½ tsp crushed black pepper. saute till the raw aroma of both the green chilies and ginger goes away.
5.then add ½ cup potato cubes. stir and saute for two to three minutes.
6.then add the drained sama chawal. stir and saute for a minute.
7.add 3 cups water. stir again. 3 cups water makes the khichdi mushy, which we prefer. if you want separate grains then just add 1.5 to 2 cups water.
8.season with rock salt/sendha namak and stir well.
9.cover the pan with a lid and on a low flame allow the grains to simmer and get cooked.
10.do check and stir at intervals.
11.once the grains have softened and cooked well, switch off the flame. you can add about 2 tbsp chopped coriander leaves here and mix. also if you prefer, you can add some lemon juice. since i was serving the khichdi with vrat ki kadhi which is also sour, i did not add lemon juice.
12.serve samvat rice khichdi topped with a bit of ghee and garnished with coriander leaves with vrat ki kadhi, peanut kadhi or any curry meant for fasting. you can also have this sama chawal khichdi with plain yogurt.

LEMON CHUTNEY

Ingredients:
 
*1/2 kg Lemons (Nimbu)
*250 grams Sugar (Cheeni) (2 cups heaped)
*1 teaspoon Red chili pepper (Lal Mirchi)
*2 tablespoons Salt (Namak)
*1/4 teaspoon ground big Cardamoms (Elaichi Moti)
*1/8 teaspoon ground Cloves (Lavang)

How to make lemon chutney:
*Wash the lemons and wipe with a cloth.
*Squeeze out the juice and add salt to it.
*Cut long strips of lemon skins and soak in the juice and put in a jar.
*Put the jar in the sun for 6 days and shake it every other day till the lemon skins are tender.
*Add sugar, Red chili pepper , cardamoms and cloves and mix.
*Keep it in the sun until sugar is dissolved.
*This chutney can be preserved for one year if it is kept in an airtight jar.

ONION CHUTNEY

Ingredients:
 

*1 cup peeled onions
*6 -7 flakes of garlic
*2 tbs channa daal (Bengal Gram)
*5 red chilies or as per taste
*Salt As Per Taste
*1tsp mustard seeds
*curry Leaves
*little tamarind (Imli)

How to make onion chutney (pyaaz ki chutney) :

*Heat oil, fry chilies, daal, garlic and the onions, till golden brown.
*Grind with tamarind and salt.
*Splutter mustard seeds and curry leaves, in oil and pour on top.
*Serve with paratha or puri.

KESAR PULAO

Ingredients:
 

*1cup long grain (basmati) Rice
*1cup Sugar (or according to taste)
*3-4 Cardamom (green elaichi, split & crushed)
*Few strands of Saffron (kesar)
*4 cloves
*11/2tbsp Mixed Dry fruits (Pista, cashewnut, almond)chopped
*1tsp Raisins
*a Pinch of saffron (kesar)color dissolved in 2tsp warm water
*2 tbsp pure ghee
*1 tbsp mustard seeds
*silver paper (varak)
*Water for boiling rice.

How to make kesar (saffron) rice:

*Wash soak and drain rice.
*Bring water to boil and add the rice and simmer the flame.
*When rice is half done add sugar (dissolved in little water) and ghee.
*When fully done add the saffron, cardamom, cloves and half of the dry fruit.
*Stir gently and cover for 10 minutes.
*Garnish it with remaining dry fruit and silver paper.
*Serve the kesar pulao fresh and hot.

ONION RICE

Ingredients:
 

*2 cup cooked rice
*1 onion sliced
*2 tblsp oil
*1/2 tsp mustard seeds (raai)
*1 green chili chopped
*1 tsp chopped garlic
*Salt and pepper to taste
*1 tsp fresh coriander, chopped
*2 tsp juice of lime
How to make onion rice:

*Heat oil in a wok, add mustard seeds, and green chilies into it and let splutter.
*Now add the garlic and fry till it turns golden brown
*You should now put in the sliced onions and saute till they are golden in color
*Add the salt and pepper, put in the rice and mix well.
*Put of the stove and mix the lime juice well with the rice
*Garnish with freshly chopped coriander and serve hot.

COCONUT RICE

Ingredients:
 

*400 gms biryani rice
*120 gms coconut
*40 ml ghee
*25 gms black gram dhal
*25 gms broken pieces of nuts
*6 gms dry chillies
*2 gms curry leaves
*2.5 gms asafoetida powder
*20 gms (minced) coriander leaves
*Salt to taste
How to make coconut rice:

*Boil rice and keep aside.
*Fry coconut evenly to a golden colour on a slow fire.
*Heat 3 dessertspoon of ghee. Fry the cashewnuts and remove.
*Fry the broken pieces of dry chillies, black gram dhal, and curry leaves well.
*Mix rice, coconut, nuts, 1 teaspoon of ghee and salt.
*Serve hot garnished with coriander leaves.

PESARAPAPPU PAYASAM

Ingredients:
 

1. 1 tblsp ghee
2. 1 c dhuli moong dal
3. 1 c jaggery, crushed
4. 2 tsp elaichi powder

How to make pesarapappu payasam:
*First wash the moong dal and keep aside.
*In a deep, thick dish, heat ghee and roast the moong dal till you can smell a good flavor.
*Now add the jaggery and let it melt.
*Mix well and fry till the dal is done and it looks like a smooth mixture.
*Now add the elaichi powder and mix well.
*Take off the heat, garnish with grated coconut and serve hot.

VERUSENAGA PODI

Ingredients:
 

*2 c peanuts
*2 tsp cumin seeds (jeera)
*1 stem curry leaves
*3 tsp red chili powder (lal mirch)
*2 whole dried red chilies (sabut lal mirch)
*3 tblsp dry cocnut powder
*10-15 cloves of garlic.
*1 tblsp oil
*Salt to taste

How to make verusenaga podi:
*First roast the peanuts in a pan without any oil.
*Once they are done, take out the skin by rubbing them together in your hands.
*Now, heat oil in a pan and put in all the rest of the ingredients except salt.
*Fry them for around 5-10 minutes and take off the heat.
*Now put this mixture and the peanuts in a grinder and make into a powder.
*Store it and serve with meals

KARAPODI

Ingredients:
 

*1 large bunch of curry leaves
*5 dry whole red chilies (sabut lal mirch)
*1 tsp coriander seeds (khara dhania)
*1 tsp cumin seeds (jeera)
*5 cloves of garlic
*1 tsp tamarind pulp
*Salt to taste.


How to make karapodi:
*Heat a pan without oil and dry roast the curry leaves in it.
*Now add rest of the ingredients except the salt and tamarind and roast well.
*Take off the heat and grind well with the tamarind.
*Add salt to your taste and store away.
  

GONGURA PICKLE

Ingredients:
 

*4 bunches of Gongura leaves, sepeareted, cleaned, and washed
*3 tsp Sesame seeds,
*3 tsp. Urad dal,
*1 tsp. Fenugreek seeds, (methi dana)
*1 tsp. Coriander seeds, (sabut dhania)
*1 tsp. Cumin seeds, (jeera dana)
*4-5 dry whole Red Chillies,
*4 Green Chillies,
*2 tbspn. Oil
*Salt to taste
For Seasoning:-
*Heat 1 tbspn. oil in a pan, when it gets hot put mustard seeds. When they splutter put 1/2 tspn. of chana dal and urad dal together and 1-2 dry red chillies. Let them become brown in colour. Then put off the stove.


How to make gongura pickle:
*Deep fry the gongura leaves and chilies.
*Grind them into a paste and keep aside.
*Now roast the all the whole seeds and whole red chilies, grind and mix it with the gongura leaves. Season with salt and a fry of mustard seeds.

PALAK RICE RECIPE

Ingredients:
 

1.1/2 bunch (cut into small pieces) palak
2.a pod garlic
3.a small piece of ginger
4.1 chopped onion
5.1 tomato
6.a few sprigs of curry leaves
7.1 mashed potato
8.1 cup basamathi rice
9.salt to taste
10.1/2 tblsp garam masala powder (optional)
*For Seasoning
1.1 tblsp mustard
2.1/2 tblsp urud and channa dal
3.1/2 tblsp green chillies and red chillies (cut into pieces)

How to make palak rice:

*First wash and cut the palak into small pieces and keep aside.
*Then cook the basmathi rice and set aside.
*Now take a wok, pour some oil and when the oil is hot, add all the seasoning ingredients and fry till done.
*Now add the onions, tomatoes and cut palak and nicely mix and close with a lid.
*Let the whole thing cook very well.
*When it is done, add garam masala powder if you want and saute for a minute.
*Take it wok from fire and add the rice and mix it well.
*Take a wok, pour some oil and put the mashed potatoes and roast it slightly and when done add the curry leaves and put into palak rice and mix well.
*Serve with raita.

bread butter pudding

INGREDIENTS:

•5-6 slices of brown
•2 cups milk
•2 eggs, whipped
•½ tsp vanilla powder
•40 gms butter
•a pinch of grated nutmeg
•4-5 cashew nuts, chopped
•8-9 tbsp demerara sugar or plain sugar
INSTRUCTIONS:
1.heat the milk and sugar in a saucepan.
2.when sugar dissolves remove from fire.
3.add the bread slices and butter to the hot milk.
4.mash the bread with a fork or wooden spoon.
5.allow to cool.
6.when the mixture is cooled, add the whipped eggs.
7.also add the chopped cashew, vanilla powder, grated nutmeg.
8.pour into individual ramekins and bake at 150 degrees C for 30-35 minutes or till a toothpick inserted comes out clean.

aloo raita

INGREDIENTS:
•1 cup curd/dahi/yogurt, 250 grams
•2 medium or 1 large potato, ⅔ to ¾ cup chopped boiled potatoes
•½ tsp roasted cumin powder/bhuna jeera powder
•¼ tsp red chili powder/lal mirch powder or as required
•¼ to ½ tsp chaat masala, add as required
•1 tbsp chopped coriander leaves/dhania patta
•½ tbsp chopped mint leave or 4 to 5 mint leaves/pudina patta, chopped
•salt as required
INSTRUCTIONS:
1.firstly boil 2 medium or 1 large potato in pressure cooker or steamer. peel and chop the potatoes.
2.in a bowl, whisk 1 cup fresh curd till smooth and keep aside.
3.add the chopped potatoes.
4.then add the dry spices - ½ tsp roasted cumin powder, ¼ tsp red chili powder, ¼ to ½ tsp chaat masala powder. also add salt as required. you can also use black salt.
5.stir very well.
6.then add 1 tbsp chopped coriander leaves and ½ tbsp chopped mint leaves.
7.stir again and serve aloo raita with a veg pulao or any flavored indian rice. if not serving immediately, then refrigerate the potato raita. garnish with coriander or mint sprigs while serving. you can also sprinkle some boondi or sev while serving the raita.

samvat rice kheer

INGREDIENTS:
•⅓ cup barnyard millet/samvat rice
•3 cups full fat milk, 750 ml
•12 to 15 cashews, halved
•1 tbsp golden raisins
•4 to 5 tbsp sugar
•½ tsp green cardamom powder or 4 to 5 cardamoms
•7 to 9 saffron strands/kesar
INSTRUCTIONS:
1.soak ⅓ cup barnyard millet or sama ke chawal in enough water for about an hour. later drain and keep aside.
2.in a thick bottomed saucepan/pan/kadai heat milk and bring to a gentle boil on a low to medium flame. then add the sama ke chawal. stir very well.
3.cover the pan with its lid and on a low flame simmer the kheer mixture till the barnyard millet gets cooked.
4.do stir at intervals. do use a thick bottomed pan, so that the milk or the millet do not get scorched from the base.
5.these tiny grains take about 18 to 20 minutes to cook on a low flame.
6.add 4 tbsp sugar. you can add more sugar if required. stir very well till the sugar dissolves.
7.then add ½ tsp cardamom powder and 7 to 9 saffron strands. saffron strands are optional and you can skip these if you do not have them. you can also add 1 tsp of rose water instead of saffron.
8.lastly add chopped cashews and golden raisins.
9.stir and simmer for a minute. sama chawal kheer has a creamy consistency. scrape off the dried milk solids from the pan and add it to the kheer.
10.serve the vrat ke chawal ka kheer hot or warm garnished with some rose petals or saffron threads or chopped cashews. you can also serve this kheer chilled.

jeera aloo

INGREDIENTS:
•3 to 4 medium aloo
•1 or 2 green chilies, chopped
•1.5 tsp jeera
•¼ to ½ lemon juice
•½ to ⅔ tbsp peanut oil or ghee
•salt as required
INSTRUCTIONS:
1.boil 3 to 4 medium potatoes (250 grams) in a pressure cooker or steamer till they are tender and cooked completely. peel and chop them.
2.in a pan or small kadai/wok heat ½ tbsp peanut oil or ghee. since this is fasting food, i have used peanut oil.
3.when not making for fasting you can use any oil. on a low flame, add 1.5 tsp cumin seeds and allow them to splutter and change their color.
4.then add 1 or 2 green chilies, chopped. saute for a minute.
5.next add the chopped potatoes. stir very well.
6.then add salt as required. stir again.
7.add 3 tbsp chopped coriander leaves. some families don't coriander during navratri fasting. if you don't eat then skip adding coriander. check this post on navratri fasting rules.
8.stir and saute for a minute.
9.lastly switch off the flame and add ¼ to ½ tsp of lemon juice. add as per your taste. stir very well. you can also add dry mango powder (amchur) or dry pomegranate seeds powder (anardana powder) instead of lemon juice.
10.serve vrat ke jeera aloo with rajgira pooris or rajgira parathas accompanied with plain curd.

guava juice

INGREDIENTS:
•3 to 4 medium guavas
•2 cups chilled water
•3 tbsp sugar
INSTRUCTIONS:
1.rinse the guavas very well in water. then chop in small pieces and add to a large blender jar. blend in batches if the blender size is small.
2.add 1 cup water and blend the guavas to a smooth pulp. chop the guavas in small pieces so that they grind faster and the seeds are not ground. don't grind too much as then the seeds also get ground and you will get tiny grits in the juice and you get a sand like feel in the juice.
3.add the pulp to a juice strainer lined on top of a bowl. you can also line the strainer with a muslin to get rid of the seed grits if there any any.
4.using a spoon stir the pulp, so that the smooth pulp is extracted in the bowl.
5.here we have the collected pulp without the seeds.
6.now add 1 cup chilled water. stir. you can make the guava juice more thin by adding more water. you can also add some lemon juice for a tangy taste.
7.add sugar and stir again till the sugar dissolves.
8.pour the juice in glasses and serve guava juice immediately.