Kala Chana Usal or Black Chickpeas Dry Subji

Many Families prepare kala chana usal for navratri pooja to break navratri fast on ashtami or navami. This usal is very easy to make and tastes awesome. This one is good for picnic, tiffin, midtime snack, finger good for toddlers.

Rajgira Flour Kadhi for Vrat or Fasting

This Kadhi recipe is quick and easy, very similar to regular besan kadhi recipe just replaced besan(chickpeas flour) with rajgira flour and omitted garlic. This kadhi goes very well as a side dish with sama pulao, khichadi, thalipeeth. Good for toddlers(or babies) too just omit or lower amount of chilies and garlic.

Aloo Jeera Recipe for Vrat or Fasting

Aloo Jeera is easy yet a delicious side dish. Specially made for vrat or fasting meal. A whole cumin seeds is the main spice ingredient. Boil some potatoes and then saute them with spices, made in 10-15 minutes. Good for toddlers(or babies) too just omit or lower amount of chilies and garlic.

Amrakhand ~ Mango Infused Yoghurt Dessert ~ Happy Gudi Padwa !!

Happy Gudi Padwa !!! Gudi Padva is the first day of Chaitra(first month) in the Marathi Hindu Calendar. As a offering I made Amrakhand. Amrakhand is simply Shrikhand blended with mango pulp. 

Shrikhand is a very popular Indian dessert made from strained yogurt, sugar and some dry fruits. This exotic Dessert is super simple to prepare and much healthier than other sugar coated Sweets.

Here I used store bought mango pulp. Fresh and ripe mangoes can also be used to make Amrakhand. For flavoring can add some cardamom powder, saffron(not used here), nutmeg powder(not used here) and dry fruits. 

Shabudana Wada With Spicy Sweet Potato Filling

Sabudana Vada or tapioca patty is a delicious snack with a great texture. It is crunchy on the outside and soft inside. Here I made wada with spicy sweet potato filling. In india, this crunchy dumpling are eaten on Indian fast or vrat days.

Kakadichi Koshimbir / Maharashtrian Cucumber Salad

Indian salads are differentiated by addition of yogurt.  They are usually called as raita, koshimbir etc as per region they belong. 

Spicy Sliced Potato wedges - Batatyache Kap/Kacharya -

Shabudana Vada - Tapioca Patty

Sabudana Vada or tapioca patty is a delicious snack with a great texture. It is crunchy on the outside and soft inside. This can yummy filling and satisfy anybody, even for gluten-free diet. In india, this crunchy dumpling are eaten on Indian fast or vrat days.

Sabudana Thalipeeth

Time: 10-12 min

Serve: 5-6 (depends on size of dough ball)

Cuisine: Fasting/Upwas

Ingredients: 
1 cup sabudana (sago) washed, drained and soaked overnight( or at least 4-5 hrs)

1/2 cup rajgira flour(Amaranth grain)

1/2 cup shingada flour(Singoda Flour)

1/4 cup roasted peanut powder

1/4 cup coriander (finely chopped)
2  green chilies (chopped/sliced)

1 tbsp ginger(minced)

2 tsp cumin seeds

salt to taste

Method:

1. Mix all ingredients together. Knead the dough, if needed just spray some water on it, but be careful and not to make it sticky.

2. Make round balls with the palm of your hand. The ball has to be the size of fist.

3. On plastic sheet, sprinkle few drops of water and oil, place the dough boll, press it in round shape by hand.

4. Heat pan on a medium high, add bit of oil, place thalipeeth and make 4-5 holes on it, apply a bit of oil in each hole. 
5. Cover pan with a lid, in 2 mins check if it has turned golden crisp, then gently turn it on the other side and fry for a minute or two.
6. Serve hot with yogurt or sweet lemon pickle.


Note:

1. You can replace or add boiled potatoes with rajgeera and shingada flour.

2. Tips for soaking sabudana, check my How to soak sabudana post. 

3. Use of ginger reduces acidity, promote digestion and it gives a crunchy taste.

Sabudana Khichadi

How to soak Sabudan(Sago)

Method:
1. In deep flat bowl/ pan add sabudana, quickly wash with water, drain completely. Now add water barely covering sabudana.
2. Then cover it with lid or wet cloth and set it aside.
3. After soaking, run your fingers through the  sabudana pearls and loosen the lumps if any. The sabudana should appear clear, translucent, swelled up and separate pearls although they should feel soft and hydrated (a small hard core is OK). 


Tip:
1. Sabudana have to soak for at least 5 hrs. Always use deep flat bowl/pan for soaking sabudana.
2. How the sabadana dishes will turn out in the end depends on how well the sabudana was soaked. If soaked in too little water or for too short of time, it tastes raw. If soaked in too much water, it becomes sticky.

3. Avoid using hot water for soaking sabudana as it turns out sticky.

4. Some sabudana absorbs less water so after wash and drain, sprinkle little water and close the lid/wet cloth. 

5. To ensure that the sabudana soaks exactly as we want. As you begin soaking, gently turn the sabudana pearls every hour so that it absorbs water evenly. Do this for the first 2-3 hours, after that keep aside cover it.

6.After 4-5 hr, if all the water has got absorbed but the pearls aren’t fully soaked yet, sprinkle little more water and keep aside for some more time. If some water remains and sabudana feels soaked well, drain the excess water using a strainer.

Varicha Bhat - Samo for fast or Indian Vrat

Serve: 4

Time: 10mins

Ingredients:

1 Cup Vari or Samo or vrat ka chawal

2 Cups water

2 cloves ( optional )

Salt to taste

Method:

1. In skillet roast vari for about 1 min on high heat. Take out to plate.

2. Add 2 cups water, cloves and salt in same skillet.

3. Let the gas be high. Bring to boil. Stir

4. Lower the gas. Add roasted vari into water. Stir for few seconds.

5. Simmer and cover. Cook for 5-10 minutes in medium-low heat.

6. In between check for any excess water is required.

7. Serve hot with Shengdanyachi Amti.

Note:

1. Vari also goes by names Bhagar, Samo, Morayo or Vrat ka chawal.