Kakdiche thatilpith

Ingredients:

1 cup Soaked Sago (How to soak sago ---> How to soak Sago )

2 Cucumber - medium size, grated

3 chilies, finely chopped

1 tsp cumin

4 tbsp peanuts, coarsely ground

Salt to taste

4-5 tbsp oil

Procedure:

Mix together all the ingredients well, add water only if u fill its too dry. ( only 1-2 tbsp)

Heat pan / tava apply oil and take handful of mixture and put it on pan and pat it directly on pan to make round shape.

Close with lid and cook for 2-3 min on medium flame. 

Open the lid and turn the Thalipith to fry on other side as well, now don't put the lid.

When done Serve with yogurt.

How to soak Sago

Ingredients:

1 cup Sago

cold water

Procedure:

Take sago in a pot and wash it twice, remove all the water.

Now add water just few millimeter above the Sago, (picture1)

Let it soak overnight.

Morning (Picture 2)

Its not sticky, and nicely soaked, ready to make Shabudanyachi Khichdi , Shabudanyachi Thalipith, and many more ...

Shabudanyache Thalipith

Ingredients:

1 cup Soaked Sago (How to soak sago ---> How to soak Sago )

2 Potatoes, grated

3 chilies, finely chopped

1 tsp cumin

4 tbsp peanuts, coarsely ground

Salt to taste

4-5 tbsp oil

Procedure:

Mix together all the ingredients well, add water only if u fill its too dry. ( only 1-2 tbsp)

Heat pan / tava apply oil and take handful of mixture and put it on pan and pat it directly on pan to make round shape.

Close with lid and cook for 2-3 min on medium flame. 

Open the lid and turn the Thalipith to fry on other side as well, now don't put the lid.

When done Serve with yogurt.

Suran vegetable

Ingredients:

• 2 cup Suran (Yam) chop medium sized cube
• 2 green chili slit
• 1 tsp cumin
• 1/2 cup fresh grated coconut 
• 1 tsp oil
• salt to taste

Procedure:

1. Heat oil in a pan and add cumin then add chilies and fry for a min.
2. Now add yam and salt, fry well and close with a lid and let it cook for 5-6 min. 
3. Keep a eye on it so that it won't burn. Don't stir too much but you can give a toss so that the yam  pieces won't get scrambled.
4. Just before turning the heat off add coconut and toss again.

Note: You can use onions in oil if you are not fasting. Tastes better when cooked in coconut oil.

Photo from internet -http://www.google.com.au/imgres?imgurl=http://www.sailusfood.com/wp-content/uploads/2008/09/kanda_yam.jpg&imgrefurl=http://www.sailusfood.com/2008/09/16/kanda-vadalu-yam-vada-suran-kebabs/&usg=__EWPS52d8_OhlI7qdCngT3VHSb2k=&h=450&w=352&sz=148&hl=en&start=0&sig2=tgOlkC6qGp_F4hJr9RVCxA&zoom=1&tbnid=pGW0V4UkQnrWbM:&tbnh=174&tbnw=131&ei=Bi-1TIKOL4KmvgOTm-2ACg&prev=/images%3Fq%3Dsuran%2Bvegetable%26um%3D1%26hl%3Den%26sa%3DX%26biw%3D1111%26bih%3D650%26tbs%3Disch:1&um=1&itbs=1&iact=rc&dur=237&oei=Bi-1TIKOL4KmvgOTm-2ACg&esq=1&page=1&ndsp=13&ved=1t:429,r:0,s:0&tx=51&ty=64

Raw banana Vegetable

Ingredients:

• 3 raw bananas , remove skin and chop medium sized cube
• 2 green chili slit
• 1 tsp cumin
• 1/2 cup fresh grated coconut 
• 1 tsp oil
• salt to taste

Procedure:

1. Heat oil in a pan and add cumin then add chilies and fry for a min.
2. Now add bananas and salt, fry well and close with a lid and let it cook for 5-6 min. 
3. Keep a eye on it so that it won't burn. Don't stir too much but you can give a toss so that the banana pieces won't get scrambled.
4. Just before turning the heat off add coconut and toss again.

Note: You can use onions in oil if you are not fasting. Tastes better when cooked in coconut oil.

Enjoy

Coconut Potato Curry

NAWRATRI DAY 6

Ingredients:

• 2 medium sized potatoes chopped 
• 3 tbsp fresh grated coconut
• 1 tsp chili powder
• 1 green chili
• 1 tsp cumin
• 1 tbsp oil
• 1 tsp tamarind juice or 2-3 pieces kokum
• salt to taste

Procedure:

1. Coconut, green chili, chili powder -> grind to a fine paste.
2. Add oil in a pot when heated add cumin, then the grounded paste, fry far a min and add chopped potatoes.
3. Add salt and fry for couple of mins and add water and kokum / tamarind juice.
4. Let it cook with lid closed till potatoes are done.
5. Serve with Rajgira Dosa. Enjoy

Rajgira Dosa

NAWRATRI DAY 6

I prepared this for first time and came out really very well. As usually we know the recipe for Thalipith of this flour for fasting which become hard but this is different to those as this is soft crispy and more delicious than I thought. You can skip the curry when you are adding chili in the dosa then you can have it with yogurt or lemon pickle. If not adding chili to it enjoy with the Coconut potato curry

Ingredients:

• 1 cup Rajgira flour
• 1/2 cup Shingada Flour
• 1/4 cup kuttu flour
• 2 green chili finely chopped
• 1 tsp cumin
• 1 tbsp yogurt
• 1/2 tsp baking powder
• 1/2 tsp black salt
• oil for frying
• salt to taste
• water for semi liquid consistency batter 

Procedure:

1. Add all the ingredients together and mix well and let it rest for 10 to 15 mins. 
2. Make semi liquid consistency, as of Dosa.
3. Heat the pan on medium flame and make dosa or like a pancake.
4. Fry well on both sides. Enjoy

Waricha bhat

NAWRATRI DAY 5

Ingredients:

• 1 Cup Wari Tandool (Sawank Rice)
• 2 Cups water
• 1 tsp Cumin seeds
• 1 medium sized Potato (medium size chopped)
• 1 tbsp peanuts ( roasted -> coarsely grind)
• 2 green chili slit
• salt to taste
• 1 tsp oil

Procedure:

1. Add oil to pan when heated add chili and cumin, fry for 1/2 min.
2. Now add peanuts and potatoes, fry for 1-2 min.
3. Add rice, fry again for a min.
4. Now add boiling water and salt.
5. Let it cook for 5-6 min on medium flame with lid on.
6. Serve with Buttermilk

Enjoy

Buttermilk : In a mixing jar take 3 tbsp of yogurt add salt to taste and 1 cup water and blend it . Can also add cumin powder or Curry leaves or mint.

This recipe goes to Bookmark Recipes every Tuesday

Nawratri Fasting food

Listed below is the Fasting food for nawratri ( links to the recipe )
In this post I will be posting all the "Spicy recipes for fasting"  which are easy to make.No sweet recipes and no deep fried food. :) Enjoy

1. Khichdi
2. Aloo Chatpata
3. Spicy Sweet Potato
4. Sweet Potato Tikki
5. Potato Coconut Pattice
6. Waricha bhat
7. Rajgira Dosa    &   Coconut Potato Curry 
8. Raw Banana Vegetable
9. Suran vegetable

Navratri is a very important and popular festival of India. It comes twice on a year, once around March-April and the second time, around September-October. The nine days and nights of Navratri are entirely devoted to Mother Goddess. Throughout this period, fasts, strictly vegetarian diets, japa (chanting mantras in honor of the Goddess Shakti), religious hymns, prayer, meditation and recitation of sacred texts related to Devi Maa (Mother Goddess) form the order of the day. Apart from this, there are a number of other customs and rituals as well, which are associated with the festival. Let us know more about them.

Customs & Rituals of Navratri

• The main ritual of Navratri, celebrated on September-October, consists of placing images of Goddess Durga, in homes and temples. The devotees offer fruits and flowers to the Goddess. They also sing bhajans in her honor.
• The first three days of Navratri are devoted exclusively to the worship of Goddess Durga, when her energy and power are worshipped. Each day is dedicated to a different appearance of Durga, namely Kumari, Parvati and Kali.
• There is also a custom of planting barley seeds in a small bed of mud on the first day of puja. The shoots, when grown, are given to the attendees, as a blessing from Goddess, after the puja ceremony.
• These fourth, fifth and sixth days of Navratri are dedicated to Goddess Lakshmi, the Goddess of Wealth & Prosperity. Goddess Saraswati is also prayed to, on the fifth day, which is known as Lalita Panchami.
• The seventh day is dedicated to Goddess Saraswati, while the Goddess of Art and Knowledge is worshipped on the eight day and a yagna is also performed.
• The ninth day is the final day of Navratri celebrations, which is also known as 'Mahanavami'. On this day, Kanya puja is performed, where nine young, who have not yet reached the stage of puberty, are worshipped. Each of these nine girls symbolizes one of the nine forms of Goddess Durga. The feet of the girls are washed, to welcome the goddess and show respect to her. Thereafter, the girls are offered food and a set of new clothes, as a gift from the devotees.
• The nine-day Navratra celebrations, which fall in September-October, come to an end with the immersion of the idols of Goddess Durga in water.
• Dandiya and Garba are the featured dances performed on the evenings of Navratri, mainly in Gujarat. Garba is performed before the 'aarti', as devotional performance in the honor of the Goddess, while Dandiya is performed after it, as a part of the celebrations.
• In case of September-October Navratri celebrations, the tenth day is celebrated as Dussehra. On this day, devotees perform 'Saraswati Puja', for blessings of knowledge and mental peace. On the day, the burning of the dummy of demon king Ravana also takes place.

Above content from ( http://festivals.iloveindia.com/navratri/navratri-customs.html )

Potato Coconut Pattice

NAVRATRI DAY 4

Ingredients:

• 4 Potatoes, Boiled and grated
• 2 tbsp Rajgira flou
• 1 tsp Kottu flour (buckwheat flour)
• 1 cup fresh coconut grated
• 3 green chilies, finely chopped
• salt to taste 
• oil to shallow fry pattice

Procedure:

1. Mix together potatoes, rajgira flour, kottu flour, salt. Knead for a soft dough.
2. For stuffing mix coconut, salt and chilies together.
3. Now make small ball of dough and pat it a little on hand itself to fill the stuffing, now close it to make a flat pattice.
4. Roll the pattice in Rajgira flour and shallow fry in a pan till crispy on both sides.
5. Can have with tea or accomplished with yogurt / coconut chutney / peanut chutney....

Sweet potato tikki

NAVRATRI DAY 3

Ingredients:

• 2 Sweet potatoes grated
• 1 Potato boiled
• 2 tbsp Kuttu flour (buckwheat flour)
• 2 tbsp Rajgira flour 
• salt to taste 
• Oil for shallow frying
• 1 tsp chili powder 
• For Serving : Yogurt, Black salt, chili powder

Procedure:

1. Mix together all the ingredients.
2. Make the tikkis, roll them in rajgira flour and fry on pan till crispy on both sides.
3. Serve with Yogurt and sprinkle some black salt and chili powder on it.
4. Enjoy

Spicy Sweet potato

NAVRATRI DAY 2

Ingredients:

• 2 medium sized Sweet potatoes grated.
• 2 green chili slit
• 1 tsp cumin
• 1 tsp oil
• Salt to taste
• Roasted Cashews for serving

Procedure:

1. In a pan add oil on medium flame when heated add cumin, chili and fry for a min.
2. Now add grated sweet potato and salt and mix well.
3. Now let it cook on medium flame for 3-4 min than reduce flame to low. let it cook for about 4-5 min.
4. Cover with a lid while cooking, Serve with roasted Cashews.
5. Very healthy, simple, tasty and nice filling during fasting :) 

Aloo chatpata

NAVRATRI DAY 1

Ingredients:

• 4 Boiled potatoes (Potatoes should be hard not too soft after cooking)
• 1 tsp cumin seeds
• Chili powder to taste
• Salt to taste
• 1 tbsp oil
• 1 tsp black salt (Kala Namak)

Procedure:

1. Add oil in a pan on medium heat then add cumin seeds fry for a min.
2. Now add potatoes along with salt and chili powder.
3. Fry on a pan until slightly brown.
4. Serving: Sprinkle some black salt and can accompanied  with yogurt mixed with chili powder and black salt.

Sweet potato with nuts

Ingredients:

• 1 sweet potato medium sized, peeled and sliced
• Jaggery, half the size of sliced sweet potato
• Cardamom coarsely ground
• Ghee 2 tbsp
• Dry fruits

Procedure:

1. In a pot add ghee when melted add sliced sweet potato, fry for a min
2. Now add jiggery and give nice stir.
3. Let it cook for few min, then cardamom
4. Serve warm topped with dry fruits.

Shabudanyachi Khichdi (Spicy Sago)

Shabu - Sago and Dane - Peanuts so Shabudanyachi khichdi. As ' Margshish' (hindu Month) started we have to do fasting on every Thursday, we can eat sago and fruits, milk, sweet potato and there are few more things. We can have dinner after doing pooja.

Fasting is basically for happiness, wealth, and health.

This recipe is well known all over Maharashtra.

Shabudanyachi Khichdi

Ingredients:

1 cup sago - Soaked overnight - add water till sago are just soaked, dont add too much of water.

1/2 cup roasted peanuts - grind coarsely

2-3 green chillies or red chili powder

1 tsp cumin seeds

1 tbsp oil

salt to taste

Procedure :

1) Mix soaked sago, coarsely grinded peanuts and salt.

2) Heat oil in thick bottom pan, add cumin, chillies, fry for 1 min then add above mixture.

3) Fry for 4-5 min. You can also add fresh grated coconut on top.

4) Serve with buttermilk or yogurt, cucumber.

Buttermilk : In a mixing jar take 3 tbsp of yogurt add salt to taste and 1 cup water and blend it . Can also add cumin powder or Curry leaves or mint.