NavratriFood – Page 2 – The Secret Ingredient

Dessert

Swang Ke Chawal Ki Phirni | Barnyard Millet Saffron Milk Pudding

By anshu March 26, 2015

My fasts are on and I barely want to cook specially for myself. I guess the joy of cooking comes when you have a company. My husband knows my habit and he often volunteers to eat whatever I cook for myself during Navratras. So I have a company and I wanted to make this phirni with Swang Ke Chawal. Barnyard Millet Saffron Milk Pudding will be a more better of knowing this.

Swang ke chawal is not rice but belongs to millet family. It is know by various names like, Samvat, Sama, Vari, Varai, Samwa, Jhangora, Samo, Morio, Mario, Moraiaya, Bhagar & Kuthirai Vaali. This cereal is gluten free and is usually cultivated on marginal lands where rice doesn’t grow. Making this phirni is super simple all you need is little patience . I have experimented so much with barnyard millet that I call myself a pro 😉 . I have made with this Swang ke chawal ki khichdi and Swang ke chawal ka halwa .

Directions:

1. Soak the millets in water for at least an hour or so.

2. Drain the water and wash the millets till you get clear water.

3. Add Milk in the wok or Heavy bottom Pan. Bring it to a boil and keep simmering it on low till reduced to half. Keep stirring in between.

4. Once the milk is reduced to half add the soaked Millets into the milk.

5. Add Sugar and combine.

6. Heat little milk and saffron strands in it and let it rest for some time.

7. Mix this saffron milk to the millets in the pan.

8. Add crushed cardamom to the milk.

10. Chop some Cahews or any nuts of your choice and add to the simmering milk.

11. Keep simmering till the milk reaches thick consistency. It should take 3-4 minutes,

12. After the phirni has cooled down a bit, transfer to serving bowls and refrigerate for 2-3 hours before serving. I like to garnish it with some fresh rose petals, saffron strands, crushed pistachio and love.

Other recipes for fasting you can try are: Healthy Kachalu Aloo Chat, Tangy Mint Potatoes, Khajoor Til Ke Laddoo, Vrat Wale Dahi-Paneer Kebabs, Swang Ke Chawal Ka Halwa, Swang Ke Chawal Ki Phirni, Tapioca Coconut Milk Pudding with Strawberry Preserve, Paneer Ki Kheer, Sabudana Kheer, Kaddu Ka Halwa, Sabudana Khichdi .

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Dessert

Swang Ke Chawal Ka Halwa | Barnyard Millet Aromatic Pudding

By anshu March 23, 2015

Barnyard Millets or Swang Ke Chawal are mostly used during the fasting period when cereals and other grains are abstained. Swang ke chawal is not rice but belongs to millet family. It is know by various names like, Samvat, Sama, Vari, Varai, Samwa, Jhangora, Samo, Morio, Mario, Moraiaya, Bhagar & Kuthirai Vaali. This cereal is gluten free and is usually cultivated on marginal lands where rice doesn’t grow.

I shared my mother’s recipe of Swang Ke Chawal ki Khichdi sometime back, which was well appreciated by all my readers. So I decided to share Halwa recipe with Swang ke Chawal. It is very easy to make, simply proportions have to be correct just like the Sooji Halwa. The texture of this halwa is a little grainy but that is the beauty of it 🙂

Directions:

1.In a wok add ghee also known as clarified butter and add Swang ke Chawal. Keep roasting Swang ke Chawal in ghee by continuously stirring it till it turns slight golden brown. Keep an eye and do not let the Swang ke Chawal burn.

2. In a separate vessel take water which should be four times the sugar. Add two opened pods of cardamoms and sugar. Give it two to three boils till the sugar is dissolved in water. We do not intend to make a thick sugary syrup, just some sugar dissolved water. Keep it aside.

3. In the meanwhile chop almonds and cashews. If you wish to use any other dry fruits you can always go ahead.

4. Add the dry fruits to the Wok to get roasted all with swang ke chawal. If you like you can roast it separately and then add to the wok.

5. Now as your swang ke chawal are roasted add the light sugar syrup. Continue to stir so that no lumps are formed. Do not worry if you see the mixture has turned watery.

6. Keep stirring on high flame till it becomes dense and swang ke chawal has absorbed entire syrup. Keep stirring till you see halwa has left the sides and centered itself.

Serve hot.

You can try our other halwas like Sooji Ka Halwa, Kaddu Ka Halwa, Gajar Ka Halwa, Seb Daliye ka Halwa.

Other recipes for fasting you can try are: Healthy Kachalu Aloo Chat, Tangy Mint Potatoes, Khajoor Til Ke Laddoo, Vrat Wale Dahi-Paneer Kebabs, Swang Ke Chawal Ki Phirni, Tapioca Coconut Milk Pudding with Strawberry Preserve, Paneer Ki Kheer, Sabudana Kheer, Kaddu Ka Halwa, Sabudana Khichdi .

[whohit]SwangKChawalHalwa[/whohit]

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Chutney

Phalahari Dhaniya Chutney | Coriander Chutney without Onion Garlic

By anshu March 22, 2015

Navratri or Navratras are very special to me. I feel so rejoiced during the entire fasting period. I love to fast, cook and feast. Thanks to my mother for introducing new food every time so every time we have something new to try.

You can eat Sabudana Tikkis, Sabudana Khichdi, Sama k chawal ki Khichdi or simple Aloo Jeera. But everything you eat is accompanied with plain simple curd or in the form of Raita and a chutney to enhance the deliciousness of food.

Here is one such phalahari chutney which uses minimal ingredients and uses no onion garlic but primarily coriander. My mother has been making this as long as I remember. She also makes another pharahari chutney of Spinach Coriander but thats only if your fasting rules allow eating Spinach.

Directions:

1. Separate the coriander leaves from the thick stem. You can spare the tiny soft stems.

2. Wash the coriander thoroughly under running water.

3. Put the washed coriander leaves in a grinder along with green chilies. I am using one because my husband has a sour throat these days.

4. Add to it sendha namak or rock salt and. little sugar

5. Also add to it roasted cumin powder and chat masala if its allowed as per your fasting rules.

6. Squeeze juice of a lemon.

7. Grind them to form a smooth paste. Check for salt Serve with your favourite food.

You can try other Chutneys and Salsa like Mint Chutney, Coconut Chutney, Chimichurri, Phalahari Spinach Coriander Chutney.

You can try other Navratri Food Like Sama Ke Chawal Ki Khichdi, Kaddu ka Halwa, Rasgulla, Khajoor & Til Laddoo.

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Dessert

Khajoor Til Ke Laddoo | Quick Sugarless Dates & Sesame Balls

By anshu February 25, 2015

This post is specially for diet conscious people or people who are watching their weight. These dates ball are quick and easy to do with minimal ingredients. When you want to snack on to something guilt free or quench your mid night cravings this is a perfect treat. Store them in air tight jar and these go a long way. They look small but they are very filling, so ensure you make small sized balls.

When I made them last time I never got an opportunity to store them for they were gone by the evening. Yes me and my husband had 6 each ;). A little dieting never hurts anyone 😛

Directions:

1. Remove the seeds from the dates.

2. Dry roast the almonds and walnuts or pecans in a pan in batches. You can use any nut of your choice. Ensure you keep tossing them for you don’t want to burn them. Coarsely grind them in a grinder leaving a few chunky pieces to give texture to the balls.

3. In the same pan add the sesame seeds and toss them to get a slight colour and crunch on them. Roast them on a low medium flame.

4. Add the pitted dates in a coffee grinder or normal grinder and make a sticky paste.

5. In a pan add little butter or ghee or if you are vegan add coconut oil or any neutral oil.

6. Add the dates and cook them in ghee for about 2-3 minutes. The dates will absorb all the butter.

7. Now add the ground chunky nuts and mix them to combine evenly using a spatula. Soon everything will be well combines in one thick paste.

8. Let the mixture cool down a bit. Take a spoon full of it in your palm and make a smooth ball with it.

9. Place all the balls in a plate and one by one roll them in roasted sesame seeds.

10. Store them in an air tight jar and enjoy them whenever you feel like snacking!

[whohit]DatesLaddoo[/whohit]

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Dinner

Arbi Masala Curry | Colocasia Spiced Curry | Taro Spicy Curry

By anshu September 30, 2014

Arbi or Arvi is a close kin of potato, widely available in Indian Vegetable Market during summers. Its known as Colocasia, Taro and even Eddo in English. It is much more starchy than potato and cooked in various ways. I typically like Sookhi Arbi Fried and Arbi Ajwaini, the way my mom makes it. Last three years I was deprived of eating this vegetable, which happens to be one of my favourites, because in Mexico it wasn’t available. So this summer we made this at least once every single week.

This is for the first time I was trying my hand on Arbi Masala Curry. I never had Arbi ever in a curry or gravy before, so I was a little skeptical. But to my surprise it came out delicious. I would love to make this again.

Directions:
1. Thoroughly wash arbi with water. I am using a different variety of arbi found on hills during this time. Therefore, it is longer and slender in size.

2. Put arbi in a pressure pan and add water. Close the lid and let it cook for 5-6 whistles or 8-10 minutes or till arbi is cooked. Don’t let the arbi get mushy.

3. Once the arbi has cooled, gently remove its skin and cut it into half lengthwise. Keep aside.

4. In a blender add tomatoes , ginger and green chilies to make a fine puree.

5. In a wok pour oil and add Cumin seeds and Carom seeds.

6. After tossing them for a minute add tomato puree to the wok.

7. Add salt, red chili powder and turmeric and combine.

8. Let the curry thicken and reduce till you see oil separating the masala. It should take 6-9 minutes on high flame.

9. Add water and bring it to a boil.

10. Add boiled arbi slices and let it simmer for a couple of minutes till right consistency is reached.

11. Sprinkle some Garam Masala and Fresh chopped Coriander.

Serve hot with Chapati or Swang ke Chawal.

You can even try other recipes for Vrat Makhaney ki Kheer, Swang ke Chawal ki Khichdi, Gajar ka Halwa Rasgulla, Anaar Aloo ka Raita, Sabudana Khichdi, Sabudana Tikki and Kachalu Aloo ki Chaat.

ArbiMasalaCurry_Featured2
[whohit]ArbiMasalaCurry[/whohit]

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Appetiser

Sabudana Tikki | Sago Vada | Tapioca Croquette

By anshu September 29, 2014

Sabudana Tikki or Croquettes are simple to make and taste simply delicious. They make a perfect Party entree. You can serve them with Pudina Chutney. The mixture can be made well in advance and cooked just before serving. Since they are without Garlic Onion, they can be enjoyed even during Navratas and other fasts.

The fusion of various ingredients gives it a addictive flavour and crispy texture. Its even popular among kids. All you have to do is control the spice and chilies. I make it for my kiddo as an evening snack and tea time snack for us.

Directions:

1. Soak Sabudana in water for 2-3 hours . The water should be enough to cover the sabudana. If you add more water they will become mushy. Also boil and peel potatoes.

2. Put the potatoes in a bowl and mash them using a potato masher or simply with your clean hands.

3. Add pre soaked sabudana to potatoes. Drain water before adding to potatoes, if any.

4. Add red chili powder.

5. Add chopped coriander leaves, chopped green chilies and finely grated ginger.

6. Add salt or sendha namak and amchur.

7. Combine them together using your fingers.

8. Pour Oil in a pan and let it heat on a medium low flame. I plan to use little oil to fry them so Iam using a flat bottom pan. I f you wish to deep dry them you can pour oil in a wok byall means. Also you can use Paniyaram or Appe Maker Pan for oil free sabudana vada.

9. Take little mixture in your palms and shape it into a croquette or tikki. Make them thin so that they cook till inside even on frying. Remember we are not deep frying them. You can roll them into balls, if you like.

10. Put them on the pan to fry with hot oil.

11. Cook on both sides till they acquire golden brown colour.

12. Transfer them on a kitchen paper towel so that extra oil can be absorbed by paper. Remove them after a minute or else the paper might stick to the croquettes.

13. Serve them hot with Pudina Chutney or Spinach Coriander Chutney without onion garlic.

You can even try other recipes for Vrat Makhaney ki Kheer, Swang ke Chawal ki Khichdi, Gajar ka Halwa Rasgulla, Anaar Aloo ka Raita and Kachalu Aloo ki Chaat.

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Chutney

Palak Dhaniya Chutney | Spinach Coriander Salsa | Phalahari Chutney

By anshu September 27, 2014

During Navratri or any Hindu Fasting Onion Garlic is primarily abstained other than foods depending on each type of fast or one’s own personal belief. My mother makes this delicious Spinach Coriander Chutney in bulk to last a few days for Navratri. It goes great with Sabudana Khichdi, Sabudana Tikki and even with Swang ke Chawal ki Khichdi. It is so yummy that you can easily devour a bowl full of chutney with any food. You can also make this on any other day. Its full of flavour and spice.

Directions:

1. Separate Spinach and Coriander leaves from their stem and wash them thoroughly to remove all dirt. Also wash tomatoes and green chilies. I also had a red chili. I used that also.

2. Roughly chop tomatoes and put them in blender along with chilies, spinach and coriander. To it add black rock salt.

3. Also add amchur and chat masala.

4. Add few spoons of water to make blending easier.

Serve with your favourite dishes like Sabudana Khichdi, Sabudana Tikki and Swang ke Chawal ki Khichdi. Stays good to eat for 2-3 days on refrigeration.

You can also try our Pudina Chutney and Coconut Chutney.

[whohit]SpinachCorianderChutney[/whohit]

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Dessert

Sabudana Kheer | Tapioca Milk Pudding | Sago Pudding

By anshu September 26, 2014

Since I was a little girl I love Sabudana Kheer. More for its texture and less for its taste. The swollen tapioca /sago pearls makes it gooey and creamy. I personally like it cold and refrigerated for the kheer becomes thick and dense. The only time I get to eat this is during Navratras when I am fasting.

It is definitely a delicious delight. But if you have some guests coming over you can make this in a jiffy. Just that you have to soak Sabudana in water few hours in advance.

Directions:

1. Soak Sabudana Pearls in water for atleast 2 hours. Overnight is Best. Pour water only to the level of sabudana.

2. In a deep pan put ghee and roast the dry nuts until crisp. Set aside.

4. Add milk in a wok or milk boiler and bring it to a boil. Let it simmer on low flame for 10-15 minutes till it reduces to almost half.

5 . Add soaked sabudana discarding the water, if any. Keep Stirring till milk reduces and sabudana absorbs the milk.

5. Add saffron strands and crushed cardamom. You must not miss adding rose water to give it that extra deliciousness.

6. Add sugar and stir.

7. Garnish with roasted dry fruits, fresh rose petals and even dried rose petals will add glamour to the pudding. Serve Hot or refrigerate to serve cold.

Other recipes for fasting you can try are: Healthy Kachalu Aloo Chat, Tangy Mint Potatoes, Khajoor Til Ke Laddoo, Vrat Wale Dahi-Paneer Kebabs, Swang Ke Chawal Ka Halwa, Swang Ke Chawal Ki Phirni, Tapioca Coconut Milk Pudding with Strawberry Preserve, Paneer Ki Kheer, Swang ke Chawal ki Khichdi, Kaddu Ka Halwa, Sabudana Khichdi .

[whohit]Sabudana-Kheer[/whohit]

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BengaliCuisine

Rasgulla | Cottage Cheese Balls in Sugary Syrup

By anshu September 22, 2014

Rasgulla is a traditional Indian sweet, popular all across the globe. They are cottage cheese balls soaked in sugary syrup. Its widely available in all sweet shops in India. You can also buy them in cans, which makes them available in Indian stores even outside India.

I am a member of a Food Group on Facebook Chef at Large . It is one of the largest food groups in India. Its members are very talented and inspire everyone to cook better and new things every day, every minute or I should say every second :P. That is where I came across this easy recipe to make rasgulla. Its Garima Sarolia Narera’s most popular recipe. I am sure all the members would have tried it at least once and I am not kidding 🙂 So I thought why shouldn’t I also give it a try. After all who minds delicious rasgullas.

Making them was easy as the recipe is very well written with tips and tricks to make mouth melting rasgullas. Here is my take on them.

Directions:

To Make Chenna:

1. Boil milk in a milk boiler. I used full fat milk, let it cool and removed all the cream. Then reboiled it.

2. When the milk comes to a boil put the flame off and put in it lemon juice to curdle the milk. You can even use distilled white Vinegar.

3. The milk mass and whey will start separating like this. If it doesn’t happen you should add more lemon juice or vinegar till it starts to curdle. Add ice cubes and let it rest for a minute.

4. Strain this in a mesh colander. You can even line it with a cheese cloth. I did not.

5. Let the entire whey pass through the colander and you will be left with a crumbly milk mass. Do not throw whey away. You can use it to make dough for rotis. It makes nutritious Rotis.

6. Put the colander under running water and with the help of your hands thoroughly rinse the milk mass. You are looking to remove the sourness and taste of lemon from the cheese.

7. Once clean you can transfer it on to a cheese cloth and tie it tightly and hang it so that all the liquid seeps out. You can even give it a squeeze before hanging it. It should take 10-15 minutes.

8. The chenna should be dry enough to knead into a ball. If it is wet it will not com together.So it should be dry and just a little moist.

9. Transfer it to a smooth surface where you can knead it with your fingers and palm ends into a smooth dough. It will take 5-8 minutes. You have to knead till the fat comes out. It will be like grease coming out.

10. This is the most crucial step. The right texture of rasgulla depends on how well you knead. It should come together like this ball.

11. Divide the dough into more or less equal sized balls. Try to make them crack free balls. I failed 😛 It should ideally make 15 balls. You can make them bigger or smaller. Word of caution:the balls will double up in size on boiling. You can line them up on a kitchen towel and cover them up till your sugar syrup gets ready. You don’t want them to dry out.

For the Sugary Syrup: We will make two types of syrup for the rasgullas. Both made with sugar but with different consistency. One Light Sugar Syrup and the other little more Sugary. The same light sugar can be made into more sugary syrup after boiling the rasgullas.

12. So for the light syrup add water, sugar and cardamom powder to a wide container. You can use a milk boiler also. I used a wok which can make room for more rasgullas in one go. Remember they double up. Cook till sugar dissolves.

13. Just as the light syrup comes to a boil add the balls to it, cover the lid and cook for 12-15 minutes. I never wanted to crowd the space so added 8 of them for the first batch.

14. The test to determine if the rasgulla balls have properlycooked is to drop one of them in a bowl or glass full of water. If it sinks to the bottom consider it ready. If they float you will have to boil them further for a couple of minutes more. Remove them from the vessel into a bowl full of plain drinking water. There should be ample water to accommodate all the rasgullas for they will loose their shape.

To make thicker Sugar Syrup

15. Add more water and more sugar to the light syrup. Boil the water till sugar dissolves and then turn the flame off. At this stage you can add saffron strands and or Rose water. I only added rose water for that wonderful aroma. Let the syrup cool down and come to room temperature. It should take 30 minutes or so.

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16. Carefully squeeze the water from the rasgullas and drop them gently in sugar syrup.

17.Refrigerate them for 3 hours before serving. I garnished them with Saffron and chopped pistachios.

If you looking for more Navratri or Vrat recipes you can checkout Sabudana Khichdi, Makhaney ki Kheer, Swang ke Chawal ki Khichdi, Gajar ka Halwa, Kaddu ka Halwa.

[whohit]Rasgulla[/whohit]

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Dessert

Kaddu ka Halwa | Pumpkin Halwa with Melon Seeds

By anshu September 20, 2014

Kaddu or Pethey ka halwa is very close to my heart because it reminds me of my Nani, my maternal grandmother. I used to spend a considerable time of my summer vacations as my Nani‘s house. Being the first grand daughter of my Grand Parents I was always given special attention. Not that my younger cousins were less loved.

Okay coming back to the topic, during those summer vacations my grandmother would wash and dry the melon seeds in the sun and my favourite activity was to separate melon seeds from their husk using tweezers (ha! that was my secret weapon 😛 ). It was a time consuming activity which kept me involved whole day and even late nights. Everyone, I mean all my uncle and aunts loved to eat melon seeds but no one wanted to make an effort, as I said separating melon seeds could be quite a cumbersome job. So, often they would stop by me and try to steal my stash of melon seeds (how mean!). I would shout and run away. It was only my Nani who consoled me and scolded my uncles and aunts for tormenting me . Now when I remember the instances it makes me laugh but at the same time sweetly remember the not so complicated childhood.

In spite of all perils, at the end of those summer vacations I had a big container full of melon seeds. I was a very proud little girl. That was my last day at my Nani’s house, for the next day we were to return to my parent’s house which was in another city. So my Nani made her delicious Pethey ka Halwa loaded with Melon seeds. It was a celebration of my achievement. Everyone got to taste the halwa along with the melon seeds they had been eyeing for days 😛 This time I did not mind rather enjoyed it relishing the sweet halwa.

Today I share my grandmother’s recipe for Pethey ka Halwa. Some people also call it Kaddu ka Halwa. I miss her and love her. May her soul rest in peace.

Directions:

1. Choose a pumpkin which is most yellow from inside because they tend to be sweeter than the green ones.

2. Remove its skin and seeds from inside. Cut them into small pieces. The smaller the better.

3. Put ghee or clarified butter in the pressure cooker.

4. Add the pumpkin pieces into the pressure pan.

5. Toss them in ghee for a good 10-12 minutes till they start sweating and releasing some of its water.

6. Add water and stir and close the lid. Let it cook for 5-6 whistles or about 10 minutes. Let it sit in it own pressure and open the lid once the steam has escaped. You are looking at a mashable consistency. If you feel the pumpkin has not cooked fully you should cook for a little time more.

7. Put the flame on and cook for 5 minutes till water starts evaporating. Add crushed cardamom pods. If you wish you can also use cardamom powder. Also add sugar.

8. Keep cooking till you find the pumpkin all mashed and ready to get creamy. The water should have almost evaporated. It will take good 10-15 minutes. Cook on medium low flame.

9. Add melon seeds. You can use Musk melon seeds or water melon seeds. Both taste great.

You can garnish with dried fruits. I chose to garnish with more melon seeds an saffron. Serve hot.

You can even try our Sooji Halwa and Gajar ka Halwa. If you looking for more Navratri or Vrat recipes you can checkout Sabudana Khichdi, Makhaney ki Kheer, Swang ke Chawal ki Khichdi, Rasgulla, Anaar Aloo ka Raita and Kachalu Aloo ki Chaat.

[whohit]KadduKaHalwa[/whohit]

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