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Showing posts with label navratri recipe. Show all posts
Showing posts with label navratri recipe. Show all posts

Friday, October 7, 2016

Makhana Malai Matar ( Navratri special No-onion No-garlic recipe)

Sattvik food has it's own health benefits. It detoxifies the body and improves one's stamina. At times, it is often referred to as the yogic diet as it is the preferred diet of ascetics who can endure long periods of meditation without food and water. To enable the body to adjust to such extreme conditions, it needs to be brought to a state of balance by following pure eating habits. Because the emphasis is more on the seasonal produce, ghee, nuts, whole grains and dairy products, consuming a Sattvik diet ensures that less amount of preservatives make their way into the body.

While it is tough to make the switch for people who are used to non-vegetarian food on a regular basis, one must try and adopt a Sattvik diet on certain days of the month. It is best when done on a periodic basis and also in moderation. The 'Kartika' and 'Margasira' months in the Odia calendar offers have earmarked days when one has to stick to a Sattvik diet. On these days, the usual dishes prepared in most Odia homes are Dalma (dal with vegetables), sagaw bhaja (stir fried green leafy vegetable), khatta ( sweet tangy chutney) and a few stir fried vegetables like raw banana, yam, radish or drumsticks . No onion or garlic is used in any of these preparations.

However, it sometimes happen that guests do come over on such days. And it becomes necessary to cook some universally accepted dishes for them. Especially for those folks who prefer North Indian food. This 'Makhana Malai Matar' is one such light gravy based dish that goes well with puris or rotis.

Read on for the recipe -

















Preparation Time- 20 mins

Ingredients -


  • 1 cup Makhana / puffed Fox-nuts
  • 1/3 cup green peas
  • 1/4 cup Malai or cream
  • 1 tsp Kasuri methi
  • 2 pinch garam masala (optional)
  • 2 pinch turmeric
  • 2 tsp ghee ( use oil if you prefer )
  • salt to taste


For the gravy -


  • 1/2 inch finely chopped ginger
  • 3 tsp chopped coriander stems
  • 2 dry red chilis (less spicy)
  • 1 green cardamom
  • 1 inch cinnamon
  • 2-3 cloves
  • 1 medium sized tomato
  • 7 cashews ( soaked for 1-2 hours )
  • 1 tsp oil
  • a pinch of salt

Preparation - Heat 1 tsp of ghee in a pan. Add the Makhana and roast to a golden. Remove and keep aside.

Add 1 tsp oil to a wok. Add the whole spices and chilis. Wait for 20 seconds. Once fragrant, throw in the ginger and chopped coriander stem. Fry for 2-3 mins or till the raw smell of ginger goes off.

Finally add the tomato and sprinkle the salt over it. Cover for 2 mins to soften a bit. Once the tomatoes are mushy, add the cashews and fry for 1 minute. Remove from flame and keep aside.

Transfer to a blender jar once it has cooled down. Add 1/5 cup of warm water and blend into a smooth paste.

Cooking - Heat the remaining ghee in the wok. Throw in the green peas. Fry then for 2-3 mins.

Then add the masala paste and cook till the oil separates. 

Add 1 cup of warm water, turmeric, garam masala and Kasuri methi. Adjust the salt. Bring to a slow boil.

Let it simmer for a while before adding the malai or cream. 

Add the roasted Makhana just before switching off the flame.

Serve hot with rotis or puris. Goes well even with jeera rice.
































For more recipes without onion and garlic check here -







Tuesday, October 4, 2016

Panjiri ( Navratri Collab with Delish Potpourrie and A Dollop Of That )

I have always wondered about the way in which the Hindu festivals are linked to the change of seasons . They are not merely symbolic as most people assume. Rather, the rituals or the prasadam involved in these celebrations mark a much needed shift in our eating habits to accommodate for the change in weather conditions.

The fasting observed during Navratri is actually one such period of cleansing as prescribed by Ayurveda. Apart from eliminating toxins from the system, it helps to activate 'Agni' or the digestive fire which needs to be maintained at it's peak during the cold months. It allows the body to prepare for the onslaught of energy rich foods that are normally consumed during winter. No wonder the sales of ghee and dry fruits shoot up around this time of the year.

'Panjiri' is one such high-energy food that is normally consumed in the Northern parts of India and Pakistan. Made with whole wheat flour roasted in copious amounts of 'desi' ghee and sweetened with 'bura' or natural cane sugar, it is delicious and quite filling too. While a few dry fruits are a mandatory addition to any Panjiri recipe, a friend's mother-in-law makes one that consists almost entirely of dry fruits and especially 'phool makhana'.

Apart from the various dry fruits, one can also add spices like saffron(for a lovely aroma), ajwain (for digestion), soonth (for heat) and even fennel/cardamom. Desiccated coconut and edible gum (or 'Gond' ) is usually put into this recipe.

A few spoonfuls with warm milk is enough to keep one going through the winters. But since there is quite a bit of roasted wheat flour in this recipe, it transforms magically into an 'Atta ka halwa' with some hot water. Nice and easy. And also my preferred way of having the 'Panjiri'.

Read on for my version of 'Panjiri' -

[ Plus check out the two bonus recipes at the bottom of this post which are a part of the Navratri Collaboration !! ]

















Preparation Time - 1 hour

Ingredients -


  • 2 cups whole wheat flour 
  • 1/2 cup ghee or clarified butter
  • 1/2 cup bura or unrefined sugar
  • 1 tsp soonth powder (dry ginger powder)
  • 2-3 pinch saffron strands
To be roasted and powdered separately
  • 1 cup Phool Makhana or puffed fox nuts
  • 12 almonds
  • 12 cashews
  • 12 pitachios (optional)
  • 2 tbsp poppy seeds
  • 2 tbsp char magaz ( melon seeds)
  • a handful of raisins
  • 7-8 dry dates
  • 3 tbsp edible gum


Preparation - Heat the ghee in a thick bottomed pan.

One by one, add all the ingredients mentioned under 'to be roasted and powdered separately' . Each one needs to be roasted separately as the required time varies.

The phool makhana should be roasted to a light brown. The edible gum should be puffed up adequately.

Once each ingredient is roasted, separate the dates. Transfer the rest to a mixer jar and grind into a fine powder. Chop up the dates into small pieces and add to the powdered dry fruits mixture while discarding the seeds.

Add the whole wheat flour to the same pan and roast it till it turns darker by a few shades. The smell will also change by this time. Finally add the 'bura', soonth powder and saffron strands to the roasted flour. Roast for another minute or two before adding the powdered dry fruits and chopped dates.

Remove from the flame. Let it cool down completely before storing in an airtight jar.
































Do not forget to check out these amazing Navratri recipes by my blogger friends -


















Parinaaz's droolworthy Carrot Milkshake !!

and























Saswati's lip-smacking Chenna Bara Tarkari !!


For still more Navratri recipes, do check out HERE :) !

Thursday, April 14, 2016

Sabudana Chiwda ( Navratri Special )

The navaratri celebrations ( or fasting ) are drawing to a close. And I have been gloriously lazy this time around and almost skipped doing a special series for the folks who have been fasting. So, this is a last ditch effort to redeem myself with a yummy snack that is going to be in vogue even when the days of fasting are long over.

With 'Sabudana' trending all over the cyberspace in so many different avatars, I was almost tempted to embark on yet another foodventureous voyage. But changed my mind at the last moment and decided to do this simple 'farsan' or mixture. With the schools closed, a continuous supply of snacks is the order of the day . And hence the reason behind picking this recipe.

Read on for the recipe -



















Ingredients -
  • 1 cup Sago/sabudana ( big pearls )
  • 1/3 cup peanuts
  • 1/5 cup raisins
  • 1/5 cup cashews
  • 1/5 cup thin coconut slices
  • 1 tsp pepper powder ( as per taste )
  • 1/2 tsp black salt (or pink salt)
  • Canola Oil for deep frying


Cooking - - Heat sufficient oil in a wok. Take the sabudana pearls ( 2 tsp each time ) in a  metal strainer and dip into the hot oil. Keeping the flame on medium to high, fry each batch till all the pearls are puffed up. Do stir it up in between to ensure even cooking.

Remove and drain the pearls on paper towels. (Pop a few into your mouth to check if done. If they are still hard, fry for a longer duration)

Once all the pearls are done, fry the peanuts in the same way. Drain them on paper towels.

Finally do the cashews and raisins. ( This step has to be real quick else the cashews will brown too much and the raisins will get bitter )

Frying the coconut slices comes the last. Fry them till brown. ( I prefer to do this separately as it changes the smell of the frying medium )

Put all the fried ingredients in one big mixing bowl. Sprinkle black pepper powder and black salt over it. Toss to get everything coated evenly.

Allow the mixture to cool down before you pack it into an airtight container. Lasts almost a week ( that is if you are kind enough to leave it alone )



Thursday, April 7, 2016

Oats Kothimbir Vadi ( And a Happy Gudi Padwa/Ugadi to All )

Kothimbir Chi Vadi. This healthy steamed snack from Maharashtra is a wonderful 4 pm friend. Yep, that's when the hunger pangs begin to strike when you are particular about your meal times.  And if you have had a wonderfully light lunch, this is exactly when you are tempted to binge on those super oily samosas/bhajjis/ pakoras . End result ? Not only you end up undoing all the good work, you are also saddled with those tiny guilt pangs that keep bothering you for the rest of the day.

That is why it is very much important to ensure that snacking remains healthy. And this super healthy version of the 'Kothimbir Vadi' is my tribute to the 'World Health Day'. Substituting most of the gram flour with oats is just one way of adding more of oats  to one's diet without compromising on that very important aspect - taste ! Oats contain a specific dietary fiber called beta-glucan which helps to lower bad cholesterol levels.

This recipe is a 'no onion no garlic recipe' which is apt for people who usually avoid these ingredients during fasting. One can also serve it during the ongoing navratri festival.

Read on for the recipe -



















Preparation Time - 30 mins

Ingredients -


  • 2 cups finely chopped coriander leaves
  • 4 tbsp powdered oats
  • 1 tbsp besan
  • 1 tbsp rice flour ( optional during navratri )
  • 2 tsp yogurt
  • 1 tsp lemon juice
  • 1 tsp chili powder ( adjust as per taste )
  • 1 tsp canola oil
  • 1 tsp sugar
  • 1 tsp grated ginger
  • a pinch of baking powder
  • salt to taste
  • 1/5 tsp turmeric


For seasoning -


  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1 tsp sesame seeds
  • 1 sprig curry leaves
  • a pinch of asafoetida
  • 1 tsp canola oil


Preparation - Take all the ingredients into a mixing bowl. Knead into a firm and smooth dough. Keep aside for 15 mins.

Cooking - Roll the dough into cylindrical shapes.

Boil water in a steamer. Once it gets to steaming, steam the dough at medium high for 15 mins.

Remove and keep aside till it cools down. Cut into small bite sized circles.

Heat the remaining oil in a wok. Add the mustard and cumin seeds, followed by the asafoetida, curry leaves and sesame seeds.

Add the vadis and toss gently to ensure that each and every bite is coated with the aromatic seasoning.


















Serve hot with some tea.




Wednesday, October 14, 2015

Broccoli Butter Masala ( Navratri Special )

When it comes to 'sattvik' or 'niramish' fare, i.e., cooking without using any onion or garlic, many of us have a mental blockade. "Will it taste good ?" or even "there can be no substitute for fish/chicken/or any other meat of your choice", are some of the common nags that I have come across. But over a period of time I have explored the sattvik fare from various regions of India and most of it has turned out to be delicious. For example, let us take the Monday/Thursday meals cooked in most households in Odisha. Rice, dal with veggies, minimal spices and a ghee tadka, a sweet-sour chutney kind of thing, stir fried veggies and greens (either stir fried or cooked with moong dal). Simple and, nourishing yet delicious enough to qualify for an everyday meal. People who prefer rotis over rice can opt for a simple 'vrat ke alu' or 'kachey kele ki subzi' with rotis or parathas made with Rajgire ka atta.

Having tackled the first question, let us move on to the second one. But what is one supposed to serve if guests drop in ? Well, there are 'no onion no garlic' versions of most curries like the Navratan korma, matar paneer and butter masala (and it is also available on my blog) along with delicious sattvik 'no onion no garlic' biryanis that one can choose from.

The 'Broccoli Butter Masala' is just an addition to this list and the fruit of my efforts to marry Indian cooking with exotic ingredients. Read on for the recipe -


















Preparation Time - 25 mins

Ingredients -


  • 2 cups broccoli florets
  • 2 medium sized tomatoes
  • 10 cashews
  • 15 raisins
  • 1 cup milk
  • 2 tsp fresh cream
  • 1/2 tsp coriander powder
  • 1/2 tsp kashmiri chilli powder
  • a pinch of garam masala
  • 2 pinch turmeric
  • 1 tsp butter
  • 2 tsp oil
  • salt to taste
  • 1 tsp kasuri methi
  • few whole spices ( 1 green cardamom, 2-3 cloves, 1" cinnamon, 1 bay leaf, 6-7 peppercorns )


Preparation - Boil sufficient water in a saucepan.Once it gets to a bubbling boil, add the broccoli florets and let it cook for a minute or two.

Remove and immediately dunk in cold water. Drain the water after 5 mins. This helps bring out the gorgeous green hue of the broccoli.

Soak the cashew and raisins in 1/2 cup warm water for 20 mins. Grind into a smooth paste.

Puree the tomatoes.

Make a paste out of the coriander powder, garam masala, red chili power and turmeric along with a little (2-3 tsp) water.

Cooking - Heat the oil and butter in a wok. Add the masala paste and fry for 2 mins.

Add the tomato puree and fry till oil starts to separate.

Add the cashew and raisins paste and cook for 3 mins.

Finally add the milk and 1/4 cup water along with the blanched broccoli florets. Sprinkle Kasuri methi on top.

Bring to a boil on low heat and let it simmer for a while till the broccoli turns soft and the gravy coats the florets evenly.

Add the cream. give it a mix and remove from flame.

Serve hot with puris or a simple pulao.










Tuesday, October 13, 2015

Wishing all my Readers a very Happy and Auspicious Navratri !!

May the Mother Goddess shower You with all Her Blessings !!


















Nine glorious days of festivities. Of prayers. And ofcourse family gatherings. Most of us await eagerly for this time of the year.

Here is a quick list of some of the delicious dishes and offerings one can prepare during these 'no onion no garlic days' -




For more recipes click here .


Thursday, February 5, 2015

Horse gram Sundal

Sundal is a popular roadside snack from South India (mainly Tamil Nadu). Boiled pulses stir fried with simple spices and garnished with fresh coconut, lemon juice and cilantro, it is high in fiber and low in calories.

And quite interestingly there are lots of variations even for such a simple recipe. Some prefer to make it with the sprouted lentils while others prefer to add grated carrots/beetroot/cucumber to it. The regular version has lots of onions (and sometimes even garlic) going into it while the one made on festive days especially 'Ganesh Chaturthi' or 'Vinayaka Chaturthi' is sans these condiments.

Click here for more horse gram recipes !!

Read on for the recipe -



















Preparation Time - 20 mins

Ingredients -
  • 1 cup horse gram /kolotho/kollu
  • 1 large onion (chopped into medium sized pieces)
  • 1/2 tsp mustard seeds
  • 1/4 tsp cumin seeds
  • 1 tsp urad dal
  • 1 sprig curry leaves
  • 2-3 dry red chili
  • a pinch of asafoetida
  • a pinch of turmeric
  • 2 tsp oil
  • salt to taste
  • freshly grated coconut/ finely chopped cilantro for garnishing

Preparation - Wash and soak the horse gram overnight.

Cook it with 2/3 cup water, a pinch of turmeric and salt to taste in a pressure cooker. Allow for 4-5 whistles. Remove from flame and keep aside till steam escapes.

Open the lid and strain the boiled lentils. Do not throw the water as it can be used for making rasam.

Cooking - Heat oil in a wok. Add the broken red chilis, urad dal, mustard seeds and cumin seeds. Once the urad dal starts turning a little brown, add asafoetida, curry leaves and onion. Fry till onion turns translucent.

Add the boiled lentils and stir fry for 2-3 mins. Adjust the salt if required.

Remove from the wok and garnish with fresh coconut/cilantro. Serve as a healthy afternoon snack .



















Note - Add a little lemon juice and finely chopped green chili to add extra zing.  Avoid the onions when making it for Navratri or on any other fasting occasion !!

Thursday, October 2, 2014

Roasted Pumpkin Raita (Kaddu ka raita)

A simple raita served during the Navratri days, this one may sound a bit weird but tastes just awesome. While one can also boil or steam the pumpkin before mashing it into the yogurt with spices, I wanted to give it as twist by roasting it to get the caramelized effect and release its natural sweetness.

Read on for the recipe -




















Preparation Time - 10-15 mins (depending on the size of pumpkin pieces)

Ingredients -

5-6 slices of pumpkin/kaddu ( 5mm to 7 mm thick )
1 cup yogurt
1/2 tsp roasted cumin-chili powder
salt to taste
2 pinch sugar
cilantro for garnishing

Preparation - Beat the yogurt lightly. Add a little water and season with salt and roasted cumin chili powder.

Cooking - Roast the pumpkin slices with some sugar sprinkled over them. Use an oven or do it on a non-stick pan which has been greased lightly. Once brown /black spots start to appear on the pumpkin slices, remove from heat and keep aside till cool.

Mash the pumpkin and add to the seasoned yogurt. Mix well.

Serve chilled.



Tuesday, September 30, 2014

Spicy Sweet Potatoes (Chatpati Shakarkandi)

An easy and spicy curry made with sweet potatoes, this one goes well with Kuttu (buckwheat) parathas/puris or Rajgira ( Amaranthus ) parathas/puris. Spiced generously with chili and peppers, and dry mango powder providing the necessary tang, this one is a sure winner.

Read on for the recipe -







Preparation Time - 15 mins

Ingredients -

  • 2 sweet potatoes (or 2 cups boiled, peeled & cubed )
  • 1-2 green chili
  • 1/2 tsp cumin seeds
  • 2 pinch asafoetida
  • 1/3 tsp chili powder
  • 2 pinch pepper powder
  • 1/2 tsp amchur/dry mango powder
  • black salt/rock salt/sendha namak
  • 1 tsp oil
  • 1 tsp ghee/clarified butter

Preparation - Cut the sweet potato into 3 inch long pieces. Put in a pressure cooker with 1 cup water and cook for 2-3 whistles. Keep aside till steam escapes.

Peel them and cut into smaller discs.

Cooking - Heat the oil and ghee in a wok.

Add the green chili and cumin seeds. Once the spluttering stops, add the sweet potato and fry for 1-2 mins.

Add all the spice powders and salt. Sprinkle a bit of water. Fry them till the spices form a layer around the potato pieces.

Serve hot with Kuttu/Rajgire paratha/puris.


Sabudana Vada

Sabudana being loaded with carbohydrates (starch) is an ideal choice for fasting days. Most of the recipes are easy, quick and tasty. One such example is the Sabudana Vada, crispy and lightly spiced fritters of sago, potato and peanuts.

Quite happy with my first attempt. The vadas turned out crisp on the outside and soft inside without absorbing too much oil. Read on for the recipe -







Preparation Time - 15-20 mins

Ingredients -

  • 1/2 cup sabudana
  • 1 cup mashed potato
  • 1 tsp cornflour
  • 3-4 tbsp roasted and lightly crushed peanuts
  • 1/2 tsp cumin seeds
  • 1 tsp grated ginger
  • 1/2 tsp finely chopped green chilis
  • 1/2 tsp red chili powder
  • 1 tsp finely chopped coriander leaves
  • 1/2-1 tsp lemon juice
  • salt to taste
  • oil for deep frying


Preparation - Soak the sabudana overnight (or lesser time for smaller pearls). Strain to remove all excess water (this is important)

Take the sabudana in a mixing bowl. Add all other ingredients except for the oil. Mix into a dough.

Grease your palms with a little oil. Pinch small portions of the dough, roll into balls and flatten them. Make sure they are not very thick as the center will not be cooked properly.

Cooking - Heat sufficient oil in a wok. Add the flattened dics 2-3 at a time. Fry on both sides till light brown. Make sure that the flame is kept medium high so that the vadas do not absorb excess oil.

Remove from the wok and place on a paper towel to absorb the excess oil. Repeat for the remaining dough.

Serve hot with a chutney.




















Note - It is important to test the soaking time of the sabudana before making the vadas. The tiny varieties need only half an hour to become soft and mushy. 

Monday, September 29, 2014

Plantain Chips

Another chips recipe for Navratri !! This time is it with green bananas. Very useful when entertaining guests/friends over those nine days of fasting.





















Preparation Time - 10 mins

Ingredients -


  • 1  green banana
  • 2 pinch turmeric
  • red chilli powder
  • salt as per taste
  • oil for deep frying (rice bran/sunflower/olive)

Preparation - Peel the banana and dip them in ice cold water to which salt and turmeric have been added. (this prevents discoloration)

Cooking - Heat oil in wok. Directly slice the bananas into the hot oil, a few at a time. Fry on both sides till crisp.

Remove from wok and place on a paper towel to absorb excess oil Sprinkle the salt and pepper on the hot chips and toss to coat them. Serve immediately or store in an air-tight container once cooled.

Sweet Potato Chips

Another easy Navratri recipe with sweet potatoes (Shakarkandi) !! Comes handy when entertaining guests/friends over those nine days of fasting.





















Preparation Time - 10 mins

Ingredients -


  • 1 Sweet potato 
  • freshly crushed pepper or pepper powder
  • rock salt as per taste
  • oil for deep frying (rice bran/sunflower/olive)

Preparation - Peel the sweet potato and make thin slices (thinner the better). 

Cooking - Heat oil in wok. Add the sweet potato slices a few at a time. Fry on both sides till crisp.

Remove from wok and place on a paper towel to absorb excess oil Sprinkle the rock salt and pepper on the hot chips and toss to coat them. Serve immediately or store in an air-tight container once cooled.



Note - One can also use table salt instead of rock salt.

Friday, September 26, 2014

Kacche kele ki subzi (Navratri special)

This is one of my the favorite Navratri recipes. Got it from Tarla Dalal's cookbook and have loved it ever since. Frugal and tasty without much effort. And green banana being one of its kind is a low calorie source of carbohydrates and is rich in dietary fiber. They make one feel full as well as help the body burn fats.

Read on for the recipe -







Preparation Time - 10-15 mins

Ingredients -


  • 2 green bananas
  • 1/2 tsp cumin seeds
  • 1-2 green chili
  • a sprig curry leaves
  • 2 pinch asafoetida
  • 4 tbsp curd
  • 2 pinch turmeric
  • 1 tsp oil
  • 1/2 tsp ghee
  • salt to taste

Preparation - Peel and cube the bananas. Put them into salted cold water immediately.

Beat the curd with a little water to break any lumps.

Cooking - Boil water in a saucepan and add a little salt and turmeric to it. Add the banana pieces and cook till done but not mushy. Strain the water and keep aside.

Heat the oil and ghee in a wok. Add the broken green chili and cumin seeds followed by the asafoetida and curry leaves.

Add the banana pieces and fry for 2 mins.

Add the beaten curd along with salt and mix everything. Cook till the curd dries and forms a layer around the banana pieces. Remove from flame.

Serve with white rice or rotis.


Thursday, September 25, 2014

Pulihora/Tamarind Rice (Navratri Special)

Pulihora is one of the offerings (Neivaidyams) made to the goddess in South Indian during Navratri. A simple recipe without any fussy ingredients, it is quick to make and quite tasty. While one does get some packaged Pulihora mixes in the supermarkets, it can be easily made at home without one.

Read for the easy recipe -





















Preparation Time - 15 mins.

Ingredients - 

1/3 cup raw rice
4-5 cashews
a fistful of peanuts
2-3 tbsp gram/chana dal
1/2 tsp mustard seeds
2 red chilis
a sprig of curry leaves
1 tbsp tamarind paste (adjust as per taste)
1 tsp jaggery (powdered)
salt to taste
3 tsp oil

Cooking - Cook the rice in a pressure cooker or an open pan till it is soft. Keep aside.

Heat the oil in a wok. Add the mustard seeds followed by the chana dal and peanuts. Allow to brown a little. At last, add the cashews and curry leaves. Fry for 15 seconds.

Add the tamarind paste with a little water, jaggery and salt. Cook for 3-4 mins.

Add the rice and mix thouroughly.

Serve hot.




















Watch out this space for more Navratri recipes (both from North & South India) ......

Tuesday, September 23, 2014

Shakarkandi Chaat (Navratri Special)

Shakarkandi Chaat is a famous Delhi street food that it very common during the winters. While I have never seen it in any of the cities that I have lived in, I came to know about it from a neighbor of mine. We happened to be discussing pregnancy cravings and she mentioned that she had lost all her appetite during those nine months. "Lucky you", all the ladies chipped in. A very natural reaction (and laced with some envy too) for all those who had experienced such cravings and were still in the process of losing all those pounds gained as a result of gorging on sweets and other high calorie stuff. Coming back to my neighbour, as she continued to share her stories about how people around her would try and get her to eat, one particular recipe caught my attention. The description of a yummy sweet potato and fruit chaat prepared by her grandmother-in-law almost reduced my mouth into a pool of saliva. This was something I had to try at least once.

I made a small change in her recipe by omitting the fruit. And it turned out to be just yummylicious. Read on for this simple 'phalahari' chaat which is very apt for the Navratri -






Preparation Time - 10 mins

Ingredients -

2 cups boiled/baked, peeled & cubed sweet potato
1/4 tsp roasted cumin powder
1/4 tsp chili powder
1 tsp lemon juice
rock salt as desired

Preparation - Take all the ingredients in a mixing bowl. Toss well.

Serve immediately.


Note - One can also add sliced bananas, pomegranate, nylon sev, amchur/chaat masala, coriander leaves, green chilis, etc to spice it up further.


Thursday, September 18, 2014

Lauki ka Halwa ( Doodhi ka Halwa )

As a kid I used to wonder aloud about the the perceptible change in the atmosphere during the Puja (Dusshera) season. The slight nip in the air was accompanied with a divine fragrance as if someone had made it a daily ritual of emptying a lot may bottles of perfume all around us during the evenings. Even the nights grew more and more silent. My grandmother who was adept at spinning tales would explain that it was the harbinger of the arrival of Maa and other gods. And she would further support her theory with the argument that the gods and goddesses who were adorned with the heavenly blossoms were the ones responsible for the aura. For years I believed her before reasoning got the better of me and I could attribute the aura to a combination of factors like the cooling of the atmosphere, the steadily dropping humidity levels and the blossoming of a variety of winter blooms. Even the cacophony of the insects which peaked during the monsoons, was slowing fading away as the approaching winter forced most of them into hibernation.

Ever since I moved out of my native, I really miss the Dusshera festivities and also the run-up to the actual event. The shopping for new clothes, watching the idols shaping up, the Pandals being put into place and drawing up the itinerary to cover the maximum number of pandals during those five days would sometimes be even more fun than the actual Pandal hopping. And ofcourse, there was the mandatory 'mela' (fair) and the au rigueur joy-rides which was on every kid's bucket list. At times, growing up is no fun.

Unlike some other parts of India, people in Odisha do not keep as nine day partial fast during Durga Puja. There is the mandatory Ashtami Vrat and some also keep the Navami Vrat but no more. Onion and garlic are prohibited on these two days and people usually prefer to consume Khichdi/ rice and dalma/ puri-alu dum etc apart from fruits. But for people who follow the 'navratri fasting' quite rigorously, it is nine days of subsisting on 'phalahar' or a plant based diet. There are a number of dishes which are religiously prepared during this period. One of them happens to be the 'lauki ka halwa' or bottlegourd halwa. Read on for the recipe -

(For more Navaratri recipes, click HERE)






















Preparation Time - 30-35 mins (less if you use a food processor to grate the lauki)

Ingredients -

500 gm lauki/bottle gourd
2 cup milk
2 tbsp sweetened condensed milk
1/2 cup milk powder
3-4 tsp sugar
2 green cardamoms (powdered)
a few strands of saffron
1 1/2 tsp ghee
7-8 cashews
12-15 raisins

Preparation - Peel the gourd and chop into big pieces. Grate coarsely leaving aside the center portion containing the seeds.

Cooking - Heat the ghee in a wok. Add the raisins and cashews. Fry for 30-40 seconds before removing from wok.

Add the grated bottle gourd to the wok. Fry on medium high till much of the water evaporates and it starts to turn light brown.

Add the milk and bring it to a boil. Cover with a lid. Allow it to cook on low flame for 6-7 minutes. The bottle gourd would be cooked by this time. If not, cover it again for 3-4 mins.

Finally add sugar, milk powder, condensed milk, cardamom powder and saffron strands. Cook till most of the water evaporates. Add the fried cashews and raisins.

Serve at room temperature or even chilled.



Monday, September 1, 2014

Milkmaid Coconut Laddoo

After the Ganapati festivities were over, I realized that I had quite a bit of leftover coconut in the fridge. But I was feeling a little bored of eating dosa/idli chutney every other day. And not being too fond of desiccated coconut, preserving it for later use was hardly an option. Then I remembered my 'bua' or father's sister making these Milkmaid laddoos during my childhood days. Those were the days of DD and there were hardly any cookery shows on the telly. She used to patiently note down the recipes from magazines or any other books if she found them interesting. And boy.....she had an amazing repertoire of recipes. I wondered what she would have done if she had the power of the internet at her disposal.

Coming back to the recipe, these laddoos are as simple as it can get. Made with just two ingredients, they are just plain addictive. Read on for the easy recipe -


















Preparation Time - 15-20 mins

Ingredients -


  • 3 cups grated coconut
  • 1 cup milkmaid (or any other condensed milk) (approx)
  • 1/2 cup grated coconut for rolling the laddoos (optional)


Cooking -  Heat a wok. Add the grated coconut and milkmaid. Keep stirring continuously till the mass begins to leave the sides of the wok. Remove and keep aside till it is bearable to touch.

Take small portions and shape into balls. Sprinkle the grated coconut on a plate or a working surface. Roll the balls lightly over the coconut. Keep in the fridge for half an hour to set.

Serve cold or at room temperature.


Note - These stay fresh up to one week when refrigerated.

Saturday, August 30, 2014

Matar Paneer (Without onion and garlic)

Sometimes fine recipes are born purely out of need. This Ganesh Chaturthi my husband wanted something different from the puri-buta dali combo that is the staple dinner on festival days. With it being a no onion - no garlic day, I was hard pressed for choice. Then I zeroed in on this 'Matar-Paneer' recipe that I had jotted down in my notebook. It is a simple one with a combination of sweet, sour and spicy flavours without being too rich.

Read on for the recipe -






Preparation Time - 20 mins

Ingredients -


  • 200 gm Paneer cubes 
  • 1 1/2 cup green peas (fresh or frozen)
  • 1 big tomato 
  • 1 inch ginger
  • 1 tsp cumin seeds
  • 1 Kashmiri chili
  • 5-6 almonds
  • 7-8 cashews
  • 10-12 raisins
  • 1 inch cinnamon
  • 2-3 cloves
  • 1 green cardamom (powdered)
  • 1 1/2 tbsp Kasuri methi
  • 1/4 tsp coriander powder
  • 1/2 tsp Kashmiri chili powder
  • a pinch garam masala
  • 1 1/2 tsp honey
  • salt to taste
  • 2 tsp butter


Preparation - Chop the tomato and transfer into a cooker. Add the raisins, cashews, almonds, cinnamon, cloves, cardamom, ginger, whole red chili and cumin seeds along with a little salt. Add 1/2 cup water. Cook for 2-3 whistles on medium flame.

Keep aside for steam to escape. Once the steam escapes, peel the almonds. Drain the water ( but do not throw it ) and transfer all the contents of the pressure cooker to a blender. Buzz till you get a smooth paste.

If using frozen peas, thaw them.

Add the panner cubes to a bowl of hot water.

Cooking - Heat the butter in a wok. Add the ground tomato-masala paste along with coriander powder, chili powder and garam masala. Rub the Kasuri methi between your palms to warm it a bit before adding to the wok.

Cook for 5-6 mins before adding the paneer cubes and green peas. Add about 1 cup hot water. Bring to a boil and simmer for 5 mins.

Add the honey and remove from flame.

Serve hot with puris/phulkas.





Monday, August 4, 2014

Shakarkand ka halwa (sweet potato halwa)

Shakarkand or sweet potato is a rich source of fiber with almost twice as much fiber as compared to other potato varieties. Thus they are digested slowly and do not spike sugar levels as is the popular belief. Also they are rich in Beta-carotene, Vitamin B6, Vitamin C and Vitamin E. They are also loaded with manganese. All there nutrients make it good for the heart/arteries, regulating sugar levels and ofcourse a low-cost 'beauty food'. Yup, it is the combination of Beta-carotene, Vitamins C and E which go into the making of the beauty capsules for hair, skin and nails.

I like to have boiled sweet potato as an evening snack at times or even make it into a sweet-sour gravy. But very recently that I go to know that it can be made into a delicious halwa. This is Tarla Dalal's recipe which I have followed with some minor changes. This halwa is also consumed on fasting days especially during the ongoing Shravan month.







Preparation time - 20 mins ( including 10 mins standby )

Ingredients -


  • 1 medium sized sweet potato
  • 1/2 cup milk
  • 1 1/2 tsp ghee
  • 2-3 tsp chopped dry fruits ( almonds, pistachios, cashews, walnuts )
  • a pinch of saffron
  • 3 tsp sugar ( or to taste...I prefer less )


Preparation -  Wash and clean the sweet potato. Boil in a pressure cooker ( with 1 cup water )for 3-4 whistles . Keep aside till steam escapes. Peel and grate it.

Cooking - Heat the ghee in a wok. Add the nuts and fry for a minute. Remove and keep aside.
Add the grated sweet potato and fry till it is a little brown.

Add the milk, saffron and sugar at this stage. Mix till the milk is absorbed and it forms a creamy mixture. It should start leaving the sides of the wok once it is done. Finally add the nuts and remove from flame.

Garnish with a few strands of saffron and nuts. Serve hot or cold ( both taste good ).



Friday, May 16, 2014

Kala Chana Sundal

A very easy and tasty snack, it hardly calls for any effort. Commonly sold on the beaches and roadsides, sundals have now become the staple 4'o clock snack in my home.

For those unaware of the benefits of eating chana, a single cup of boiled chana provides you with 1/3rd of the day's protein requirements. Plus it is loaded with dietary fiber which helps lower cholesterol,  regulates blood-sugar levels and also prevents constipation. It is a good source of potassium, sodium, iron, calcium and folate. But for those who have been advised for limit their sodium intake, go easy on the salt please.

Read on for the easy recipe -





Preparation Time - 15 mins ( includes a lot of standby time )

Ingredients -

  • 1 cup kala chana
  • 2 tsp urad dal (skin removed)
  • 1-2 sprig curry leaves
  • 2-3 green chillis (slit or chopped)
  • 1/5 tsp mustard seeds
  • 2 pinches of asafoetida
  • 1 1/2 tsp oil
  • salt to taste
  • a pinch of turmeric (optional)
  • 1 tsp lemon juice
  • freshly grated coconut (optional)



Preparation - Wash and soak the channa overnight.

Cooking - Take the drained channa in a cooker with 1 1/2 cup water. Add salt to taste and turmeric. Close lid and cook for 3-4 whistle (till it is soft but not mushy).

Allow the steam to escape before opening lid.

Heat the oil in a wok. Add the mustard seeds and green chillis. Fry for 10 sec before adding the urad dal.

Once it urad dal turns light brown, add the curry leaves and asafoetida.

Add the boiled channa and fry for 2-3 minutes.

Remove from flame and serve with a dash of lemon juice and grated coconut.



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