FestivalRecipesOfNorthIndia

FestivalRecipesOfNorthIndia

Many Festivals are celebrated in India, being a vast and diverse country, it’s festivals are also varied, Recipes of North India include many mouth-watering sweets and meals.

Special dishes are prepared and also offered to the respective God(s), The dates of these festivals are not fixed like Foreign festivals such as Christmas.

I have tried to list here some of the Famous Festivals of India and their Important Dishes,

Most of the Hindu festivals are determined based on position of the Sun and the Moon.

Seasons also play an important role here,

Let us look at the List of Food festivals in North India and check out some major Festivals and their dishes that are popular in India.

Most  festivals are celebrated while keeping a fast on the day of the festival.

Hence in Hinduism A Festival or Tyohar is time for celebrations, deity worship and austerity.

Let’s start from January and list main Festivals of India during the year.

But before starting, i would like to feature here The Great God Ganesha!

In India before the start of any task or ceremony, prayers are offered to lord ganesha.

He  is the first deity to be invoked by all devotees.

This is the reason why you often hear pundits or priests chanting ‘Om gam ganpataya namah (ऊँ गम गणपतये) before the start of any auspicious task!

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image source here

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This vector art is done by a very dear friend you can check it out here

January

Vasant Panchami: This day is dedicated to Saraswati, the Goddess of knowledge, music, arts, science and technology.

Vasant Panchami is also known as Saraswati Panchami.

People worship Goddess Saraswati to get enlightened with knowledge and to remove lethargy and ignorance from their lives.

Pujas are arranged in Schools and colleges to seek blessing of the Goddess.

Goddess Saraswati:

saraswatiimage source

Vasant Panchami, also sometimes called  Basant Panchami, is celebrated by people in various ways, Vasant marks the arrival of spring.

The people of the Punjab wear yellow clothing and eat yellow rice to match the yellow mustard (sarson) flower fields, or enjoy by flying kites!

Delicacies Enjoyed On Vasant Panchmi

  • Turmeric Lemon Rice
  • Sweet Saffron Rice
  • Khandvi
  • Gatte ki sabji

Recipes

Turmeric Lemon Rice 

lemon turmeric rice

image source here

Ingredients
    •  2 cups cooked rice
    • 1 tsp ghee
    • 1 tsp mustard seeds
    • 8 to 10 fresh curry leaves
    • 2-3 tbsp toasted cashews 
    • 1/2  turmeric
    • 2 broken red chilies
      • lemon juice
    • corriander 

Method

    1. Cook the rice, fluff and keep aside.
    2. Heat oil in a pan , add mustard seeds and let them start to pop.
    3. Add curry leaves and wait for a few seconds. Add turmeric and red pepper flakes and mix in. Reduce heat to medium low.  add roasted nuts.
    4. Add a sprinkle  of water to reduce the temperature of the pan. then add the lemon juice.
    5. Add in the rice and mix in well. Add salt. Cook for 2 mins. Cover and take off heat. Let it sit for 2 mins before serving. decorate with chopped corriander.

Sweet Saffron Rice

meethe-chawal

image source here

Ingredients

  • 1  cup  long grain rice.
  • 2 tablespoons ghee
  • 1 3/4 cup water
  • 3/4 cup milk
  • 1/2 cup sugar
  • Kesar – saffron threads
  • 2 clove
  • 1/2 inch dalchini
  • 2 elaichi crushed
  • 1/2 cup  sliced or crushed pistachios and almonds and raisins

Method

  1. Roast the almonds, pistachios and raisins in a pan
  2. Put the rice, water, cinnamom stick, and salt in a sauce pan over medium high heat.
  3. When the rice comes to boil, reduce the heat to low and cover.
  4. Let the rice cook  until the water has evaporated.
  5. While  rice is cooking, in a separate pan combine milk, ghee, sugar, saffron, cloves and cardamom and bring to boil , stir until the sugar has dissolved.
  6. Add the nuts mixture and sugar syrup over the rice. Fold gently into the rice with a spoon gently to avoid mashing the rice.
  7. Put the cover back over the rice and turn the heat on to very low. Let the rice simmer for 3 to 4 minutes. Turn the heat off and leave it covered for another few minutes before serving.

Khandvi

khandvi-recipe

image source here

Ingredients

  1. 2 cup Besan
  2. 1 inch ginger
  3. 2 pinch salt
  4. 1/2 tsp Haldi powder
  5. 1 pinch hing
  6. 3 1/2 cup chach or curd
  7. 2 green chilli
  8. 3 tablespoon Refined oil
  9. 1 lemon juice
  10. 1 teaspoon mustard seeds
  11. 1/4 cup grated coconut
  12.  corriander

Method

In a  bowl, sieve besan. Remove the seeds of green chillies and prepare ginger and green chilli paste.

Oil the back side of a stainless steel thali with a little oil, to prevent the khandvi mixture from sticking.

Mix the besan with ginger-green chilli paste, salt, turmeric powder, lemon juice and chach, taking care that no lumps are formed.

In a thick bottomed pan, cook this mixture and keep stirring continuously, till it becomes a smooth thick batter.

It takes a few minutes to get this ready.

Quickly spread portions of the mixture over the oiled inverted thali as thinly as possible while the batter is still very hot.

When cool, cut into strips roll them tightly and taking care that you don’t break them.

Heat two tablespoons of oil and add a pinch of hing and mustard seeds.

When they splutter, pour over the pieces.

Garnish with grated fresh coconut and finely chopped green coriander leaves!

Gatte ki sabji

gatta-WEB

image source here

Ingredients

For Gatte 

  1. 1 Cup Besan
  2. 1/4 tsp Hing
  3. 1/2 tsp Haldi
  4. 1/2 tsp  Chilli Powder
  5.  Salt or as per taste
  6. 1 Tbsp Ghee / Cooking Oil

For the Gravy

  • 1 Cup Curd
  • 3-4 Cloves of Garlic
  • 1 inch piece of Ginger
  • 2 Green Chilies
  • 1 Tsp Rai
  • 1 Tsp  Jeera
  • 1 pinch of Hing
  • 1/2 Tsp Haldi
  • 1/2 Tsp Red Chili Powder
  • 1/2 Tsp Dhania Powder
  • 1/4 Tsp Garam Masala
  • 1 Teaspoon Salt
  •  Cooking Oil

Method 

Take Besan in a  bowl. Add other ingredients i.e. Turmeric Powder, Red Chili Powder, a pinch of Heeng and 1 Teaspoon salt. Mix all these ingredients while still in dry form.Make a small well in the middle of the flour. Add 1.5 Tablespoons of cooking oil to the mixture.Mix and rub the flour between your hands to make it fully mixed with oil .Make a dough by adding 1/4 cup water.apply oil in palms and make dough into small cylindrical shapes,take a pan boil water in it and place the dough cylinders in it , let boil till the dough pieces start to float over water.Transfer the cooked rolls to a plate. Allow few minutes to let these rolls cool.cut into 1 inch pieces and fry till crisp .

Now we  make curry for Gatte. Heat 1 Tbsp cooking oil in a pan and add 1 Teaspoon Rai. Allow Rai To Crackle. Next add 1 Teaspoon Jeera and a pinch of Heeng.Now add ginger garlic paste and Green Chillies. Add  Red Chili Powder,  Coriander Powder (Dhania Powder), 1/4 Teaspoon Garam Masala, 1/2 Teaspoon Turmeric Powder and 1 Teaspoon Salt .Cook the spices on low flame for a few seconds. Add 1/2 cup of water to bring down the temperature so that the Masala does not burn.Beat curd seperately add 1 tsp of aata /maida to it ( so that it wont curdle ) and add it to gravy.Add gatte and garnish with kasoori methi and garam masala !

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February

Maha shivratri –

Shivaratri is great festival of union of Shiva and Shakti. Celebrating this festival , devotees observe day and night fast and perform ritual worship of Shiva to please the deity.Devotees of lord Shiva spend the night in the temple singing hymns and devotional songs in his praise . It is only on the following morning that they break their fast by partaking prasad offered to the deity.

shiva-parvati

source of image

Delicacies enjoyed on Shivratri

  • Lauki Halwa
  • Thandai
  • Aloo Tikki
  • Saboodana kheer

Lauki Halwa

image source here

Ingredients
    1. Lauki – 1 kg
    1. Sugar – 1.5 cup
    1. Mawa – 250 grams
    1. Milk – 1 cup
    1. Ghee – ¼ cup
    1. Cashew nuts – 10
    1. Almonds – 10
  1. Green Cardamom –4
Method
    1. Rinse the bottle gourd , dry it. Remove the stalk and peel the gourd.
    1. Grate it and keep aside.
    1. Chop the almonds and cashews . peel the green cardamom and make powder.
    1. Heat a non stick pan to make the halwa and place the grated lauki to it.
    1. Add 1 cup milk to pan and mix thoroughly. Stir the mixture really well.
    1. Now cover  and simmer lauki   until it the gets tender and milk mixes well into it .
    1. leave the pan uncovered and increase the flame to maximum. Keep stirring after every 1 to 2 minutes to prevent it from burning.
    1. When the milk evaporates, add 1.5 cups of sugar to the pan .
    1. The halwa gets watery after adding sugar. So, let the halwa cook till the water evaporates completely.
    1. Do keep stirring the halwa after every 1 to 2 minutes else it will turn brown at the base.
  1. Meanwhile, let us roast the mawa , heat a pan and add crumbled mawa to it.Roast till it change color and ghee leaves edges . Transfer the mawa to another bowl to prevent it form turning brown
  2. Now add ¼ cup ghee to the halwa and mix well, add roasted mawa, followed by chopped dry fruits. Mix everything really well. Also add green cardamom powder to it.
  3. Halwa is now ready .

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Thandai

source of image here

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Aloo Tikki

image source here

Ingredients 

  1. 1 cup boiled and crushed peas
  2. 2 tbsp chat masala
  3. 3 tbsp corn flour
  4. 2 tsp salt

Method 

To make this easy Aloo Tikki, take a  bowl and add potatoes, peas, coriander leaves, chaat masala, chilli powder, corn flour, salt in in. Mix well all these ingredients. Once done, divide the mixture into 12 equal portions and shape each portion into a round tikki.Now, to attain a crispy texture, coat the prepared tikkis with breadcrumbs on all sides by rolling it in the breadcrumbs filled plate. Meanwhile, heat oil in a pan over medium flame and shallow fry the tikkis, till both sides are golden brown in colour. The tikkis are ready , place them on tissue for few seconds to soak excess oil  and serve

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Saboodana kheer

image source here

Ingredients 

  1. 1 cup sabudana
  2. 1  cup sugar
  3. 1 litre milk
  4. 4 ilaichi
  5. few saffron strands

Method 

  1. .Soak the sabudana in water (10 minutes)
  2. In a pan boil milk with the sugar and cardamoms and add the sabudana
  3. Boil until the sabudana gets cooked and swells
  4. Soak saffron  in a 4 tbsp of hot milk
  5. Add all of it to the boiling milk.
  6. Your dessert is ready to serve

March

Holi-

Holi is a religious festival celebrated by Hindus all over the world. It  is considered as second biggest festival on Hindu calendar after Diwali. Holi is also known as festival of Colors also sometimes called as the “festival of love” as on this day people get together forgetting all resentments towards each other. The main deities worshipped are Radha and Krishna .

radha-krishna-holi-wallpaper-1024x768

Source of image is here

Delicacies Enjoyed in Holi

1.Gujiya

2.Malpua

3. Thandai

4. kachori

Gujiya

Image source here

Ingredients 

  1. 4 cup all purpose flour
  2. 2-3 cardamom powdered
  3. 1/2 cup sooji
  4. 1 cup sugar
  5. Almonds 1/4 cup finely chopped .
  6. ghee -1 cup
  7. water 1/2 cup

Method 

  1. In a bowl add flour and water to make a soft dough( add some ghee while making dough)
  2. To make the dough soft, knead well by sprinkling some water. keep it aside for sometime. In the meantime,  roast  khoya and semolina till it turns golden and keep it aside to cool.
  3. Add sugar, ilaichi and  almonds to the cooled khoya mixture and mix well. We can add other nuts here as per taste . take some  ghee or refined oil and spread it well on your palms.
  4. Make small round balls from the dough ,make a cup-like-space in the balls and add stuffing here .
  5. Close it from other side and seal it by pressing with hands , the gujiyas should look like this

6.seal its sides and fry it till golden ,our delicious gujiyas are ready

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Malpua

Image souce here

Ingredients 

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Method

  1. Heat ghee in a pan and make small pancakes from batter

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Kachori

Image source here

Ingredients 

Kachori

  1. 1 cup  maida
  2. 1/4 tsp salt
  3. 2 tbsp oil
  4.  chilled water

Filling

  1. 1/4 cup dhuli moong dal
  2. 1 tsp saunf coarse grinded
  3. 1 tsp coriander seeds coarsely grind
  4. 1 tsp red chilly flakes
  5. 1/2 tsp ginger powder
  6. 1/2 tsp amchoor
  7. Pinch of hing
  8. 1/2 tsp salt
  9. 1 tablespoon oil
  10. 2 tablespoons water
  11. Oil for frying

To Make Dough

  1. Mix the flour, salt and oil add the water slowly and mix all
  2. Do not knead the dough it should be a soft mix
  3. cover and let it rest for 10 minutes

To make filling

  1. Grind coarsely  moong dal .Roast in a fry pan with little oil till color changes, turn off heat.
  2. Add all the spices mix well. Let the mixture cool off.add some warm water and mix – cover with damp cloth

To make the Kachoris

  1. Knead the dough  for a minutes. Divide the dough in 10 equal parts.
  2. Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker then edges.Make into a cup and put filling in center pull edges together and make 10 balls like this
  3. Using the base of your palm, slowly flatten them into about three inches in diameter.
  4. Fry in hot oil , they will puff up, fry till golden

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There are many festivals in India but during hot summer months hardly any major festival is celebrated , lets see month of August next .


August

Teej –

Festival of  Teej symbolizes reunion of Lord Shiva and Goddess Parvati. On this day women worship Goddess Parvati for a happy married life. During Hariyali Teej  wear new clothes preferably green Sari and bangles, Enjoy swings  while singing Teej songs.

Lord-Shiva-Mata-Parvati-Wallpapers-Teej

source of image here

Delicacies of Teej 

  1. Ghevar
  2. Jalebi
  3. Moong dal Samosa
  4. Hari Mirch ke Pakode

Ghevar

Image source here 

Ingredients

  1. pinch of food color
  2. 1 cup sugar

For Toppings

Method

  1. Prepare the sugar syrup of one string consistency. Then, take a large bowl and add  ghee in it. Take one ice cube at a time and rub the ghee . Take more ice cubes as needed, whisk till the ghee becomes very white in colour.
  2. Add milk, flour and one cup water. Mix  to make a smooth batter. Dissolve colour in some water and add to the batter. Add more water as required. The consistency of the batter should be fairly thin in texture.
  3. Take an aluminium  cylindrical container. Make sure that its height is at least 12″ and diameter is of 5-6″. Fill half of the container with ghee. Heat it and once the ghee is hot enough, then take a 50 ml, glassful of the batter. Pour in centre of ghee, slowly in one continuous thread like stream. Allow the foam to settle.
  4. Pour one more glassful in hole formed in centre. When the foam settles again, loosen the Ghevar with an iron skewer inserted in hole. Lift carefully, at a slant and place on wire mesh to drain. Keep hot syrup in a wide flat bottomed container to fit in the Ghevar. Then, dip the Ghevar in it and remove it to drain out the excess syrup. Then, keep aside on a mesh, this will take out the extra syrup.
  5. Alternatively, pour some syrup evenly all over, keeping Ghevar in a mesh placed over a container. Let it cool and settle down,  Splash a few drops of saffron milk, sprinkle some chopped dry fruits and a few pinches of cardamom powder.also you can top it with mashed fresh barfi .

Rakhi

Rakhi  is a festival that strengthens the bond between brother and sister. A sister ties a Rakhi (colorful thread ) around her brother’s wrist and he in return takes responsibility of her protection.on this day , Varun the god of water/seas is worshipped .

VARUN DEV- THE LORD OF SEAS

image source is here

Delicacies of Rakhi festival

  1. Gajar Halwa
  2. Besan Burfi
  3. Samosas
  4. Hara Bhara Kebab

Gajar Halwa 

Image source here

Ingredients 

  1. 2 cups  grated carrot
  2. 2 tbsp Ghee
  3. 1/4 cup milk
  4. 1/2 cup sugar
  5. 1/2 cup Khoya grated
  6. 1 tbsp each kishmish, badam chopped
  7. 1/2 Elaichi Powder

Method

  1. Heat the ghee in a pressure cooker, add the carrots and roast for 4 to 5 minutes, stir continuously
  2. Add milk , mix and pressure cook 5 minutes
  3. Let steam escape , open cooker , put contents in a non stick pan , add sugar then Khoya , keep stirring
  4. Add Elaichi powder and dry fruits .

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Besan Barfi

source of image here

Ingredients 

  1. Butter – 100gm( unsalted)
  2. Besan- 2 cup
  3. sugar – 1 ¼ cup
  4. water – ¼ cup
  5. cardamom powder – ¼ tsp
  6. Badam chopped  – 1 tbsp

Instructions

  1. Melt butter into a pan and add Besan make it light brown .
  2. Add sugar and water and cook few minutes thenturn off the heat
  3. Spread mixture on a greased tray sprinkle with powdered Ilaichi and nuts
  4. Cut into diamond shapes after cooling .

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Samosa

Image source here

Ingredients 

1 cup maida
¼ tsp salt
½ tsp ajwain
2 tbsp oil, plus extra to grease

For the filling

1/2 kg potato boiled
1 tbsp finely grated ginger
1 small green chilli, finely chopped
1 tbsp  oil
½ onion, finely chopped
40g peas
salt
Juice of ½ lemon
coriander, finely chopped
Refined oil , to deep fry

Method 

To make the samosa dough, put the flour in a  bowl and add the salt and ajwain,  Add the oil and rub in with your fingers, then gradually knead  a stiff and smooth dough, then lightly oil, cover and set aside to rest.

Mash the boiled potato , Mash the ginger and chilli together into a paste.Heat oil and add onion and carrot cook , then add potatoes and ginger paste , add lemon juice , salt , chilli powder  and corriander .

Divide the dough into small balls size of lemon or larger if you want , Roll the ball out on a lightly greased surface to a circle  and cut in half. Pick up one half, wet the round edge with water and form into a cone shape, overlapping the wet edge and pressing together to seal.

Now fill the cone Wet the top edge, pinch to close and fold over any remaining flap .

Deep fry each well sealed cone in medium heat

Samosas are ready!

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Hara Bhara Kebab

source of image here

Ingredients 

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September

Ganesh Chaturthi 

This Festival is celebrated as birth anniversary of Lord Ganesh. On this day ,Lord Ganesh is worshipped as the god of wisdom, prosperity and good fortune,of new beginnings and the remover of obstacles

ganesh_1706177_835x547-m

source of image here

Delicacies of Ganesh Chaturthi 

Modak

Medhu Vada

Shrikhand

Coconut Rice

Modak

image source here 

Ingredients 

Method 

1.Take a pan and add coconut in it. Dry roast the coconut and keep it aside. Now take another pan and add 1 cup water in it. Bring it to a boil. Then add jaggery and let it  dissolve. When the jaggery mixture starts to thicken, add the roasted coconut.

2.Mix well ,Then add cardamom powder and mix , turn off the flame, remove and keep the mixture aside. Now to prepare the dough, add rice flour in a bowl and add 1 cup of hot water in it. Add sesame oil and salt.

3. Stir the mixture well . The dough should not be too tight. Now, take a portion of the dough and with the help of a rolling pin, shape them into small cups. Add a spoonful of the coconut-jaggery filling and close the edges of the dough using your hands. Cover and then steam the modaks until done. Once done, transfer these little delights in a serving plate.

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Medhu Vada

Image source here

Ingredients 

    1. 1 cups of urad dal 
    1. ¼ cup of channa dal 
    1. 2 tsp of rice flour
    1. 2 green chillies
    1. 3 tbsp of dry chopped coconut
    1. few curry leaves
    1. 1 tbsp coriander leaves chopped
    1. 1 inch ginger finely chopped)
    1. pinch of hing
    1. salt to taste
  1. oil to fry

Method 

    1. Wash and soak dal in about 3 cups of water for 6 hrs
    1. Drain all the water , grind urad dal and channa dal together to smooth paste using very little water.
    1. The batter should be thick. the right consistency is very important  to get the vada shape.
    1. Add coriander, green chilli, ginger and chopped dry coconut to the batter. mix it very well.
    1. Add 2-3 tsp of rice flour. rice flour is added to make it crispy.
    1. Add pinch of hing ,heat the oil in a frying pan in medium flame. wet your palms and take a lemon size batter, make hole in the center and slide it into the hot oil.
    1. The vada should float on top of oil.
  1. Fry on both sides till it becomes golden brown in colour.

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Shrikhand

Image source here

Ingredients 

  1. Saffron 10-15 strands
  2. Yogurt 1 kg
  3. Sugar  1/3 cup
  4. Warm milk 2 tablespoons
  5. Nutmeg powder a pinch
  6. Green cardamom powder 1/4 teaspoon
  7. Almonds slivers  1/4 cup
  8. stachios sliced 1/4 cup
    
    
    Method
    Step 1 Tie the yogurt in a piece of muslin and hang it overnight over a bowl,
     in a cool place  to drain.
    Step 2 Add the sugar  to the yoghurt and mix well.
    Step 3 soak saffron in milk for 15 minutes and add to mixture 
    Step 4 Add Nutmeg and Ilaichi powder Mix well and chill
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Coconut Rice

Image source here

Ingredients 

  1.    Cooked rice -2 cups heaped
  2. Fresh grated coconut -1 cup

For the seasoning 

   Oil -1 tbsp
   Mustard seeds –1 tsp
   Cumin seeds –1/2 tsp (optional)
   Channa dal/Bengal Gram/kadalai paruppu – 1/2 tbsp
   Urad dal – 2 tsp
   Red chillies – 2
   Green chillies -1 slit
   Curry leaves – few
   Ginger (finely chopped or slivered ) – 1 inch piece
   Asafoetida/Hing – a pinch
   Cashew nuts -8-10
   Salt as needed

Method 

1.Heat oil in a kadai, add mustard seeds, cumin seeds  when it splutters, add channa dal, urad dal and red chillies.

2. When dal is roasted, add green chillies, ginger juliennes, asafoetida, curry leaves and fried golden cashew nuts.

3. Add grated coconut and sauté for a few minutes. It is not necessary to fry the grated coconut until it turn brown. Add salt needed and mix well and switch off the heat.

4. Add cooked rice to the prepared coconut mix.

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October

Navratri 

This  is a nine days festival dedicated to Goddess Durga. Navratri is a Sanskrit word which literally means nine nights. During these nine nights and ten days, Goddess Durga is worshipped in 9 different forms, devotees observe fasts and eat special food made for Navrati days  , known as Navdurga. On the tenth day  idols of Goddess Durga are immersed into the water body.

Durga ma 9 forms

source of image here

Delicacies of Navratri days

Sabudana khichri

Makhana kheer

Banana kebabs

Coconut Laddu

Sabudana khichri

image source here

Ingredients

  • 1 Cup Sabudana
  • 2 Medium  Potatoes, boiled
  • 2 Tomatoes
  • 1/4 Cup Peanuts
  • 1-2 Green Chillies
  • 1 Teaspoon Black Mustard Seeds
  • 1 Teaspoon Cumin Seeds
  • 1/2 Teaspoon Red Chilli Powder
  • 1/2 Teaspoon Black Pepper Powder
  • 1 Teaspoon Salt or Rock Salt
  • 2 Tablespoons Clarified Butter

Method

  1. Wash the Sabudana 4-5 times till the water runs clear, then drain the water.
  2. Add Salt and Pepper to the Sabudana and mix gently
  3. Heat oil in a pan and add Black Mustard Seeds . When the Mustard Seeds start to splutter, add Cumin Seeds (Jeera) to the pan.
  4. Add peanuts to the oil and roast them for a couple of minutes on medium flame.
  5. When the peanuts are roasted add finely chopped green chillies to the pan.
  6. Add Turmeric Powder & Red Chilli Powder to the pan and cook for a few seconds.
  7. Add chopped tomatoes to the pan and cook for a few minutes till they start to leave oil.
  8. Then add boiled and coarsely mashed potatoes to the pan.
  9. Add the sabudana pearls to the mixture and gently mix with a fork. Take care not to mash the sabudana.
  10. Cover the pan with a lid and let the sabudana khichdi cook for 3-5 minutes. The sabudana will start to become translucent as they cook.
  11. Decorate with dhaniya chopped .

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Makhana kheer

Image source here

Ingredients 

  1. Makhana  1 cup
  2. Milk 1/2 litre
  3. Pure ghee 2 tablespoons
  4. Khoya 3 tablespoons
  5. Ilaichi powder 1/4 teaspoon
  6. Almonds chopped 1 tablespoon
  7. Pistachios chopped 1 tablespoon
Method
1.Heat ghee and pour the milk into it and  let it come to a boil. 
2. Add the makhane to the a pan and sauté lightly.
3 Take it off the heat. Add khoya and powdered sugar to the milk 
and let it boil on low heat. Add the makhane and mix lightly. 
Add green cardamom powder, almonds and pistachios.
4. Serve !
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Banana kebabs

Image source here

Ingredients
  1. 6 green bananas
  2. 1/2 kg. Potatoes
  3. 1  large onion, peeled and finely chopped.
  4. 1 inch piece ginger , peeled and grated
  5. 2 cloves garlic, peeled and shredded
  6. 2 green chillies, finely shredded
  7. A handful of coriander leaves
  8. 2 tsp. coriander powder or dhania
  9. Red chilli powder to taste
  10. Bread crumbs, made from 2-3 slices of bread
  11. 1 -2 tbsp. besan. Both are binding agents
  12. Salt to taste
  13. Oil for shallow frying
 Method 
  1. Boil bananas and potatoes  in a pressure cooker for  7 minutes
  2. Place onion, ginger, garlic, green chillies, coriander leaves in a food processor and chop finely.
  3. Cool and peel bananas and potatoes.
  4. Place bananas and potatoes in a bowl along with onion, ginger, garlic, chilli mix, all the spices, besan/flour and salt. Mash by hand .
  5. Mix in bread crumbs.
  6. Make into small kebabs, shapes can be round or any shape you like .
  7. Heat a couple of tablespoons of oil in a frying pan and fry them on medium heat till crisp.

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Coconut Laddu

Image source here

Ingredients 

    1. Grated Coconut – 1 1/3 Cups
    1. Milk – 3/4 Cup
    1. Sugar – 1/3 Cup
    1. Ghee – 2 tsp
  1. Cardamom powder – 1/8 tsp

Method

1.In a  large pan  saute the coconut until  warm to touch but do not let it change color . This basically removes excess moisture from the coconut.

2. Now add the milk and sugar and mix well. Stir and continue to cook until the mixture becomes dry.

3.Add the ghee and give a quick mix. Add the cardamom powder and mix well. Cook until the mixture turns slightly sticky starts to bind with itself.

4.Let it cool down until it is cold enough to touch. Grease your palm with more ghee and roll out the coconut mixture into balls. Roll the coconut ladoos into some more desiccated coconut. Leave it to cool


Dussehra

Dussehra is celebrated as victory of Lord Rama over Demon Ravana. Ravana was killed by Lord Rama on this day as revenge against kidnapping of  Goddess Sita by the former. Also Goddess Durga killed demon Mahishasura after a long spell of cruelty and oppression by Mahishasura. Lord Rama is worshipped on this day .

Ram

source of image here

Delicacies of Dussehra 

Jalebi

Besan Laddoo

Kachori

Paneer Pakoda

Jalebi

Image Source here

Ingredients 

    1. 1 cup  maida
    1. 1 tablespoon  besan
    1. 1/4 teaspoon cardamom powder
    1. 1/4 teaspoon baking powder
    1. pinch of baking soda
    1. 3 tablespoons yogurt
    1. orange food color, optional
    1. water, as needed – around 1/2 cup 
  1. oil or ghee, to fry jalebi

Syrup

    1. 1 cup sugar
    1. 1/2 cup water
    1. 1/4 teaspoon cardamom powder
    1. few saffron strands
  1. 1/2 teaspoon lemon juice

Method

    1. Mix together maida, besan, baking powder and baking soda.
    1. Add yogurt, cardamom powder and mix
    1. Add food color and water to form a flowing consistency batter.
    1. Cover the batter and let the batter sit for 24 hours to ferment
    1. whisk the batter a little. You may need to add little water  if batter looks too thick at this point.
  1. Meanwhile add sugar to a pan. Add water and mix with sugar and let it all come to a boil.
  2. Once it comes to a boil, add cardamom powder, saffron strand and lemon juice.Let it simmer till syrup becomes sticky and form a one string consistency.
  3. Keep the syrup warm while you make the jalebis.
  4. Transfer jalebi batter into a squeeze bottle.
  5. Squeeze batter in hot oil, making spiral motion from inside to outside.
  6. Fry till crisp from both sides. Remove from oil and immediately dip in warm sugar syrup, few seconds on each side is good enough.
  7. Remove to a serving plate

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Besan Laddoo

Image source here

Ingredients 

4 cups besan
1 cup ghee
2 cups powdered sugar
1/4 cup coarsely powdered almonds (badam)
1/2 tsp cardamom (elaichi) powder

Method 

1.Heat the ghee in a deep non-stick pan, add the besan, mix well and cook on a medium flame for 13 minutes, while stirring continuously.

2.Transfer the mixture into a plate and keep aside  till the mixture cools down completely.

3.Add the sugar, coarsely powdered almonds , cardamom powder and mix well while rubbing the mixture in between your palms till it gets a crumbly texture.

4.Take  small portions  of the mixture and shape it into a round laddoos.

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Kachori

Image source here

Ingredients 

    • ¼ cup moong dal
    • ½-¾ tsp chilli powder
    • ¼ tsp turmeric powder
    • ½ teaspoon coriander powder
    • ¾ tsp fennel seeds crushed
    • ¼ teaspoon cumin powder
    • ½ tsp dry mango powder
    • ¼ tsp garam masala
    • a pinch of hing
    • 1 tsp sugar
    • salt to taste
  • 4-5 tsp water or as required
for dough:
    • 1 cup maida
    • 1 tsp  sooji
    • 3 tbsp oil
    • salt to taste
    • pinch of soda optional
    • water to knead to dough
  • oil for deep frying

Method 

stuffing

    1. Dry roast moong dal and powder it
    1. Add chilli powder, turmeric powder, coriander powder, cumin powder, crushed fennel seeds, dry mango powder, also add garam masala, hing, sugar and salt to taste and mix well.
  1. add water and mix well.

Kachori

    1. Mix 1 cup of maida, rava and oil and salt to taste.
    1. crumble the flour well with oil.
    1. in addition, add water little by little and knead to form a dough and cover for 15 mins with wet cloth
    1. now pinch a small lemon sized ball and flatten it, scoop 1 tsp of prepared moong dal stuffing.
    1. get the edges together and form a bundle, gently press the edges and flatten.
  1. deep fry kachoris.

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Paneer Pakoda

Image source here

Ingredients 

  • Paneer 250 grams
  • Besan to deep fry
  • Boondi 1 cup
  • Garlic 8-10 cloves
  • Oil 1 teaspoon
  • Red chilli powder 1 tablespoon
  • Salt to taste
  • besan 1 cup
  • Ginger paste 1 tablespoon
  • Garlic paste 1 teaspoon
  • Red chilli powder 1 teaspoon
  • Turmeric powder 1/2 teaspoon
  • Soda bicarbonate a pinch
  • Salt to taste
    
    Method
    Step 1 Cut paneer into two inch by half inch by half inch squares. 
    Slit each square into half leaving one edge intact for filling.
    Step 2 Crush the boondi with your hand and set aside. 
    To make garlic chutney, peel and roast garlic in one teaspoon of oil.
    Mix with red chilli powder and salt and grind to a smooth paste
    
    step 4.Mix gram flour with this paste, red chilli powder, turmeric powder, 
    soda bicarbonate and salt.
    
    step 5.Add sufficient water and whisk well to make a batter of a coating 
    consistency.
    step 6.Stuff garlic chutney into the slit of each paneer square .
    step 7.Dip each cottage cheese square in the batter, 
    roll in the crushed boondi and deep fry on medium heat till crisp 
    and golden brown.
    
    
    
    

November

Diwali

Diwali also known as Deepavali is the biggest and the brightest of all Hindu festivals. It is the festival of lights ,Diwali is marked by four days of celebration, which literally illuminates the country with its brilliance and dazzles people with its joy.

Goddess Lakshmi is the Deity worshipped on Diwali

Mahalakshmi_Puja

source of image here

Delicacies of Diwali 

Coconut Barfi

Firni

Chakli

Dahi Bhalla

Coconut Barfi

Image source here

Ingredients 

Method 

  • Step 1

    Add grated coconut, sugar, cardamom powder and milk in a microwave-safe bowl. Microwave the mixture at 60% power for 10 mins or till the mixture is thick.

  • Step 2

    Now add grated dried khoya and microwave the mixture on 60 percent power for another 5 minutes. Keep stirring the mixture occasionally. Then add 1/2 tablespoon ghee to the mixture and mix it again.

  • Step 3

    Now, grease a thali with little ghee and spread the microwaved mixture on it. Allow the mixture to cool. Once done cut into desired shapes.

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Firni

Image source here

Ingredients 

4 tbsp long grained rice  , soaked for 1 hour and drained
5 cups full-fat milk
6 tbsp sugar
1/2 tsp cardamom  powder

Method

  1. Make rice into coarse paste without using much water.
  2. Boil the milk in a deep non-stick pan on a medium flame.
  3. Add the rice paste, mix well and cook on a slow flame till mixture thickens
  4. Add the sugar, mix well and cook on a medium flame for few minutes
  5. Switch off the flame, add the cardamom powder and mix well.
  6. chill and serve

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Chakli

Image source here

Ingredients

    • Rice – 1 cup
    • Oil – 1 tbsp
    • Black pepper – ½ tsp (coarsely ground)
    • Fennel powder – ½ tsp
    • Coriander powder – 1 tsp
    • Salt – ½ tsp or to taste
    • Cumin powder – ½ tsp
    • Asafoetida – 1 pinch
  • Oil – for frying chakli

Method 

    1. Sieve rice flour in a bowl.
  1. Heat some water to knead flour. Take 1 cup water in any vessel and place it on flame for simmering.add 1 tsp oil, black pepper powder, fennel powder, coriander powder, cumin powder, salt and asafoetida.
  2. Mix everything really well and mix rice flour water to it. Cover and keep aside for 20 minutes.
  3. take out the dough from the vessel and knead it with your hands until you get stiff and tight dough.
  4. Pinch small portion from the dough and roll it vertically.
  5. Place this dough into the chakli machine.Fix the chakli making mold and close the machine.
  6. Spread a thick polythene sheet.Press the pestle on the machine and move it in circular motion to get chaklis. Prepare 6 to 7 chaklis at a time on the sheet.
  7. Fry the chaklis until they get golden brown in color.

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Dahi Bhalla

Image source here

Ingredients

For Bhallas 

  • 1 cup black gram lentil – urad dal without skin, washed, soaked for 3 hours
  • 2 tbsp yellow moong dal, soaked for 2 hours (optional)
  • 2 piece ginger
  • 2 – 3 green chilies
  • salt to taste
  • oil for deep frying

For dahi Bhalla chaat:

  • 2 cups fresh curd, thick yogurt 
  • 1 1/2 – 2 cups water
  • 1 1/2 tbsp  powdered sugar
  • 1 tbsp  red chilli powder
  • 1 tbsp chaat masala powder
  • 1/2 cup pomegranate seeds
  • 3/4 cup green chutney
  • 3/4 cup sweet tamarind chutney
  • sev for garnish
  • fresh coriander leaves for garnish

Method

  1. Grind the urad dal, moong dal, green chilies, ginger and salt together to a fine paste. Add very little cold water while grinding. Approx 2-3 tbsp. Remove to a wide bowl. Using your hand or hand beater, beat the batter for a good 5 minutes until it is airy and light.
  2. Heat oil in a deep frying vessel,  Deep fry on medium heat for some time and then fry on high heat till golden brown.
  3. Remove these deep fried vadas into a bowl of warm water and place them in it for a minute. Remove and gently press them between palms to remove excess water
  4. Beat curd well until smooth and add the water as required, 1/4 tsp red chilli powder and 1/4 tsp cumin powder and salt to taste.
  5. Place the vadas in a serving bowl and pour the chilled curd mixture evenly all over the vadas, covering them completely.
  6. To serve – take 2-3 vadas and place them in a serving plate, pour 2 tbsps of green chutney followed by 2 tbsps of sweet imli chutney, sprinkle some chaat powder, roasted cumin powder and garnish with sev, fresh coriander leaves and pomegranate seeds.