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....

Haldiche Lonche

This post goes to

"Complete My Thali(CMT)-Pickle"

http://subhiksa.blogspot.com/search?updated-min=2010-07-01T00:00:00%2B10:00&updated-max=2010-08-01T00:00:00%2B10:00&max-results=4

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.

Vegetarian Sushi

If you like Sushi then make it home, its really easy to make and taste great.

You can also watch a video on how to make Vegetarian-sushi here.

Ingredients:

• 1 cup of sushi rice
• 1 1/4 cup of water
• 1 pinch of salt
• 1/4 cup of rice vinegar
• 1 tsp of sugar 
• 2 Ripe avocados
• 4-5 sheets of nori (dried seaweed)
• To serve with - 
• soy sauce 
• pickled Sushi ginger
• wasabi paste

Procedure:

1. Wash rice in strainer until water runs clear.
2. Cook in a pot, bring water to boil, then cover and let simmer for approximately 20 minutes or until the rice has absorbed the water and sticks together. (else cook in rice cooker)
3. Allow rice to cool for around 15-20 minutes and add rice vinegar, salt and sugar.
4. Gently fold rice until mixed well.
5. Allow the rice to cool to room temperature. (max you can cool it for an hour, easier to handle)
6. Once the rice is ready to go, you can place your Nori on a bamboo mat or aluminum foil.
7. Make sure the rough side of the Nori is facing up.
8. Before handling the rice, pour a little water and rice vinegar into a small bowl or measuring cup.
9.  Dip your fingers in this mixture and it will keep the rice from from sticking to your fingers.
10. Roll the Vegetarian Sushi
11. Place your thumbs underneath the sushi mat and fold the seaweed over.
12. Use your fingers to tuck the edge of the seaweed firmly under the ingredients.
13. Now, continue rolling until all of the seaweed is wound around the sushi.
14. Cut the Sushi Rolls
15. To cut the sushi rolls, you will need a sharp knife.
16. Wet the blade of the knife so that it does not stick to the rice in the roll.
17. Cut the sushi roll into pieces about three quarters to one inch wide.
18. Between cuts, turn the roll one quarter turn so that it will remain round and will not get squished as you are cutting. 
19. Serve the sushi with soy sauce and enjoy.

Raw Papaya Salad

Tomato Salad with Basil pesto

Avocado Dip

Indian Style Avocado Dip with Blue Cheese and North Indian Mango Pickle

Ingrdients:

• 1 medium size Avocado
• 1 tbsp yogurt
• salt to taste
• 1 tsp pickle (I used mango pickle)
• 2 tbsp blue cheese for topping

Procedure:

1. De seed avocado and get the pulp mash it with yogurt and pickle together, add salt if needed, Sprinkle some blue cheese on top.

Bharli Wangee

Ingredients:

• 500 gms Eggplant (Wangi)
• 2 tbsp oil
• 3 cloves garlic
• 1/2 cup peanuts (roasted & coarsely ground )
• 1 tsp chili powder
• 1/2 tsp cumin
• pinch of turmeric powder
• 1 medium size onion Finely chopped
• Salt to taste 
• Coriander to garnish

Procedure:

1. Eggplant  --> Wash, dry and slit in the middle as " + ", so its cut into four, but don't cut till end it should be as one whole piece.
2. In a pan add oil cumin, onions and fry well for 2-3 min then add garlic chili powder, turmeric, salt. Mix well and add ground peanuts, mix well and turn off the gas.
3. Now let the mixture cool for 2-3 min , then fill them into the eggplants.
4. Now add oil in a pan and arrange the stuffed eggplants in it. Add 1/2 cup water and remaining mixture we made earlier. (If any extra remaining)
5. Put the lid on and let it cook for 10 -15 mins.
6. Do check after 7-8 min and turns the eggplants.
7. When soft remove in a serving plate and garnish with fresh coriander.
8. Have with chapati or rice. :) Enjoy

Alternatively:

Instead of making the masala, I also use the  Peanut Chutney which is readily available in my kitchen everytime. in that case I fill the eggplant directly with Peanut Chutney and before cooking them in a pot I fry onion in oil with cumin little bit of chili powder and turmeric.)

Recipe for Peanut Chutney : Peanut Chutney

One of my favorite Dinner

Kale salad, Spaghetti, Vegetarian Sausage, Tomato and Haloumi  Cheese

Palak Paneer

Ingredients:

• 2 cups paneer (cottage cheese), cut into cubes 
• 10 cups spinach (palak) with stems
• ¾ cup onion, finely chopped 
• 4 cloves garlic grated 
• ½"  piece ginger, grated 
• 2 green chillies, finely chopped 
• 3 green chilies
• 1 tsp cumin seeds 
• 2 tbsp oil 
• salt to taste

Procedure:

1. Wash, dry a little and then cut palak finely with the stems.
2. In a thick bottom pan add chopped palak, chopped chillies and a little salt. Let palak cook for 6-7 min. DO NOT add water while cooking. Only if you fill its too dry then only you can add a little not too much.
3. When cooked and cooled for few mins, grind it to a smooth paste. Keep aside.
4. Now cut the paneer into small pieces and deep / shallow fry in oil until golden brown, (Can add paneer without frying as well)
5. Heat the oil in a pan and fry the onions till they turn translucent.
6. Add garlic, ginger and fry for a little time.
7. Add the spinach purée, paneer and salt if needed. Bring to slight boil.
8. Serve hot. ENJOY 

Note: If you fill the palak puree is to watery you can mix the wheat flour in water and mix to the puree while boiling, 2 tsp flour 1 tbs water)

Paneer mutter masala

 

In this recipe you can replace paneer and mutter (peas) with any other vegetables.

Ingredients:

• 1 onion
• small bunch of coriander
• 1 med. tomato
• salt to taste
• 1'' ginger
• 2 garlic cloves
• chili powder as per taste
• 1 tsp garam masala
• 1/4 cup peas
• 100 gm paneer cubed
• 2 tbsp oil
• 1/2 tsp turmeric powder
• 1 tsp cumin 
• 1 tsp kasoori methi (dried Fenugreek leaves - Optional)

Procedure:

Curry Paste:

Grind together onion, coriander with stems and leaves, ginger and garlic to a fine paste-

.

1. Add oil in a pan then add cumin, and finely chopped tomatoes. Fry well.
2. Now add turmeric and chili powder, little salt. Fry well.
3. Add the curry paste and fry stiring continuously for about 10-15 min until you see oil beside curry paste .
4. When done add 2-3 tbsp of water, boil it and add paneer and peas to cook.
5. Cook for 5-7 mins. Just before turning off the gas sprinkle with roasted Fenugreek Leaves
6. Serve with roti, chapati....

Roasted Eggplant (Japanese Recipe)

Ingredients:

• 1 eggplant cut into half
• 2 tsp miso paste
• 1 tsp dark soy sauce
• 2 tbsp oil for frying
• chopped coriander &
• sesame seeds for garnishing 

Procedure:

Apply miso paste and dark soy sauce to eggplant and pierce it with fork so that it goes inside the eggplant, keep it for 2-3 hours for marinating.

Now add oil in a pan and roast the  eggplant till its cooked from inside.

Garnish and serve, warm.

Nachos

Salsa

• 2 Onions finely chopped
• 1 tomato deseeded and finely chopped                                   
• 1 bunch coriander leaves finely chopped
• salt to taste
• chili powder as per taste
• 1 lemon or lime juice ( as per sour taste you like)

1.  Mix all the ingredients together just before serving.

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Beans:

• 2 cups soaked and cooked kidney beans (Rajma beans) OR 2 tins of unsweetened kidney beans
• 1tsp chili powder or Mexican style  hot taco sauce 
• few chopped jalapeño
• 2 tbsp tomato sauce
• 2 onions finely chopped
• salt to taste
• Sour cream to serve or Grated Cheese on top
• 1 Avocado sliced

1. Heat oil in a saucepan over medium heat. Add the onion and cook until soft.
2. Add undrained beans from tin and chili powder salt and some jalapeño and tomato sauce.
3. Simmer, uncovered, for 3-4 mins or until sauce thickens slightly.
4. In a oven proof serving plate arrange beans and corn chips and bake for few min in an pre heated oven.
5. Serve with Salsa and Sliced Avocado, sour cream .

Tomato Pizza

Ingredients:

Pizza Base:

• 1 cup Plain flour
• 1/2 cup water
• 1/2 tsp salt
• 1/2 tsp sugar
• 1tbsp dried yeast
• 1 tbsp olive oil

For topping:

• 2 tomatoes
• few pieces of Sun dried tomatoes
• 10-15 fresh Basil leaves
• Peri peri sauce as per taster OR dry crushed red chili
• 200 gms mozzarella buffalo cheese sliced
• tomato sauce

Procedure:

Pizza base:

1. To make the pizza dough, place the plain flour, yeast and salt in a large bowl and mix well.
2. Make a well in the centre and add all the water and olive oil to the dry ingredients.
3. The water needs to be lukewarm to activate the yeast and encourage it to grow.
4. If the water is too hot, it can kill the yeast.
5. Use a wooden spoon to stir until combined and then use your hands to bring the dough together in the bowl. It should be soft and slightly sticky.
6. Keep aside for resting for around 30 -40 mins
7. Now roll into sheets.
8. Brush round pizza trays with the olive oil to lightly grease. Sprinkle with a little flour. The flour will help give the pizza a crisp, dry base.
9. Preheat oven to 180°C for 20 mins. (timing might differs with individual oven)
10. Place the base and cook for 10 min.
11. Then remove and place on wire mesh so it doesn't becomes soggy at the base

Topping:

1. Apply tomato sauce to the base.
2. Arrange tomato slices followed by cheese and basil leaves and chopped Sun dried tomatoes.
3. Can sprinkle little salt and Pepper.
4. Now keep it in oven and bake for 20 min or till the cheese melts.
5. Cut into pieces when done.