Check out this collection of traditional and delicious Shivaratri Recipes! Since many people observe fast on Mahashivratri, general recipes have been avoided in this section. In case you too have a special recipe for Shivratri do share it with us and help us enhance this site.
List of Shivratri Recipes
» Thandai
» Cashew Nut Barfi (Kaju Katli)
» Saboodana Kheer
» Potato Pumpkin Pancakes
» Shivratri Raita
» Aloo Khichdi
» Aloo Tikki
» Green Gram Fry
» Sweet Yam (Chakravelli)
» Pachi Pulusu (Raw Rasam)
» SagoSaboodana Khichdi
Thandai
Ingredients(makes 8 glasses):
1 cup: Milk
1½ cups: Sugar
1/4 cup: Dried or fresh Rose petals (gulkand variety)
1½ litres: Water
1 tbsp: Almonds
1 tbsp: Kharbooj/Tarbooj seeds skinned (commercially available)
(these are skinned dried seeds of watermelon and cantaloupes)
1 tsp: Peppercorns (whole)
½ tbsp: Khuskhus (poppy seeds)
½ tbsp: Saunf (aniseed)
½ tsp: Cardamom powder or 15 whole pods
½ tsp: Rose Water (optional)
Method:
-Soak sugar in ½ litre of the water used. Keep aside.
-Wash clean all other dry ingredients, except cardamom if using powder.
-Soak in 2 cups of remaining water. Keep aside.
-Allow each soaked item to stand for at least 2 hours.
-Grind all soaked ingredient (not sugar) to a very fine paste.
-Use a stone grinder (manual or electric) if possible.
-When the paste is very fine, mix remaining water.
-Place a strong muslin strainer over a large deep vessel. Or tie a strong muslin cloth over rim of vessel and use to strain.
-Press through muslin with back of palms, extracting the liquid into vessel.
-Add remaining water, a little at a time to extract more.
-Pour - back some of the extract and press, repress.
-Repeat this process till the residue becomes dry and husk-like.
-Add milk, sugar and rosewater to the extracted liquid.
-If using cardamom powder mix it in with the milk.
-Mix well. Chill for an hour or two before serving.
Cashew Nut Barfi (Kaju Katli)
Ingredients: (makes 20 pieces)
200 ml: Milk
250 gms: Cashew nuts
250 gms: Sugar
Silver foil for decoration (optional)
Method:
-Blend together cashews and milk very finely, in a blender.
-Put the paste in a kadhai, add sugar and cook over low flame. Stir till the sugar dissolves and then bring to a boil.
-Continue stirring over medium flame, till mixture collects together and becomes dough-like.
-Remove from flame, cool enough a hit, roll on to a greased surface with a greased rolling pin to ¼ cm/1/8" thickness.
-Cover with silver foil and cool.
-Cut into diamond shaped pieces and transfer onto a serving dish.
Tip: Those not allowed to eat fats may use singhara flour to dust pin, surface and dough while rolling.
Saboodana Kheer
Ingredients:
4 cups: Milk
1 tbsp: Sago granules
3/4 cup: Sugar
1/4 tsp: Cardamom powder
1 cup: Water
Method:
-Wash and drain sago, keep aside for 10 minutes.
-When moisture is absorbed, loosen grains.
-Heat water. Add sago, bring to a boil while stirring.
-Reduce heat, simmer for 5-6 minutes, and add a tbsp. more water if required.
-Add milk; bring back to a boil.
-Simmer for 5 minutes. Add sugar, cardamom.
-Stir occasionally, simmer till sago granule is cooked, but not mushy.
-Check by pressing it between thumb and finger. It should flatten on pressing.
-Serve hot, with nuts if desired.
Potato Pumpkin Pancakes
Ingredients (makes 8-10 pancakes):
1 no: Large potato
1 big chunk Pumpkin
1 cup: Kootu flour
1/2 cup: Singhara flour
1/4 cup: Curd
2 no: Green chilies
1" piece: Ginger
1/2 cup: Coriander finely chopped
Oil to shallow fry
Salt to taste
Method
-Run ginger and chilies in a mixer to crush finely.
-Grate potato and pumpkin into a bowl of cold salted water.
-Take flours in a deep bowl.
-Make a well in the centre. Put coriander.
-Press out water from grated veggies completely. Add in centre, with chilli-ginger.
-Add salt, mix everything into an even batter.
-Add some water if required.
-Batter must be thick enough to spread on nonstick pan.
-Keep aside for 30 minutes.
-Heat 1 tbsp. Oil. Add to batter and mix well.
-Heat nonstick tava or flat pan.
-Pour one ladle-full batter in centre.
-Spread to form a pancake, thin as possible.
-Allow cooking. Drizzle with some oil.
-Roast further till crisp.
-Serve hot with pumpkin chutney or coconut chutney.
Variations: Pancakes can be varied widely, by adding toasted rajgiri, soaked granules of sago (sabudana), grated coconut etc.
Shivratri Raita
Ingredients
1 cup: Fresh thick curd
1 no: Sweet potato, boiled, chopped
1 no: Potato, boiled, chopped
1 no: Cucumber, chopped
4-5 no: Waterchestnuts (singhara), boiled, peeled & chopped
1 tbsp: Coriander finely chopped
1 no: small Green Chili, finely chopped
1 tbsp: Roasted peanuts, whole
1/2 tsp: Cumin seed, powder
1/2 tsp: Cumin seeds, whole
1 tsp: Oil
Sugar to taste
Salt to taste
Method:
-Beat curd in a deep salad bowl.
-Add cumin powder, salt, sugar, chili and mix well.
-Add all prepared vegetables, peanuts and mix to blend well.
-Chill well till required.
-Before Serving:
-Heat oil in a small crucible, or tempering spoon.
-Add cumin seeds; allow spluttering.
-Pour sizzling tempering over raitha.
-Garnish with chopped coriander.
Note: To save time in chilling raitas, chilled prepared ingredients well ahead of time.
Aloo Khichdi
Ingredients:
1 cup: Samwat /Parsai ke chaawal (washed)
1 no: large Potato, diced small
1 tsp: Zeera
1 tiny piece: Cinnamon
2 no: Chhoti elaichi
2 no: Green Chilies, chopped finely
3 cups: Green coriander for garnishing
2 tbsp: Ghee/oil
2 tsp: Sendha namak (rock salt)
3 cups: Water
Method:
-Heat ghee. Add zeera, elaichi and daalchini.
-When slightly colored, add potato and rice.
-Stir-fry till they look a bit fried.
-Add chopped green chilies.
-Add salt and water. Bring to a boil.
-Lower the flame and simmer, covered, for about 15 minutes or till cooked through and the water is absorbed.
-Serve hot garnished with hara dhania.
Aloo Tikki
Ingredients: (makes - 7 to 8 tikkis)
3 no: Large Potatoes, boiled, peeled, mashed coarsely
1/2 cup: Singhare ka atta (waterchestnut flour)
1 tbsp: Fresh coriander leaves, finely chopped
5 no: Green chilies, finely chopped
1/4 tsp: Black pepper powder
1/4 tsp: Kala namak (black salt)
Oil to shallow fry
Salt to taste
Method:
-Mix all ingredients (except oil) till smooth.
-Knead into pliable dough.
-Shape into 2" round thick flat patties (grease hands if it sticks).
-Grease griddle with a little oil, heat.
-Place patties; allow cooking on low flame till golden.
-Flip and cook other side, drizzle more oil if required.
-Serve hot with green chutney or peanut curd chutney.
Tip: If you are on low cal diet, roast tikkis on nonstick tava, without using oil.
Green Gram Fry
Ingredients (one cup):
1 cup: Green gram
3 cups: Water
1 chopped: Onion
5-6 tbsp: Oil
1 tbsp: Mustard seeds
Red chilly: according to the requirement
Salt: according to taste
Method:
-Boil green gram till its properly cooked.
-After boiling, keep it aside.
-Take a pan.
-Heat it and add oil.
-When oil heats up, add mustard sees followed by onion and red chilly.
-When its properly fried add the cooked gram.
-Add salt for taste. Mix well with a little lime squeezed over it.
-Contributed by: Ramanibalu
Sweet Yam (Chakravelli)
Ingredients:
2: Sweet yam
1/4 cup: Jaggery
1/2 cup: Water
3-4: Elaichi/cardamom powder/seeds
2 tsp: Ghee
Method:
-Wash, peel and pressure cook sweet yam for 15 minutes or till it tenders. Then cut in cubes.
-Take water in a kadai/pan and put jaggery in it. Keep stirring till jaggery melts down.
-Now add yam in it and sprinkle the cardamom powder or the seeds.
-Pour ghee and mix well. Remove from fire and after naivedya, eat and distribute.
Pachi Pulusu (Raw Rasam)
Ingredients:
50 gms: Tamarind
2 small: Onion
25 gms: Sesame seeds
5: Green chillies
1/2 bunch small: Coriander
Salt: according to taste
Method:
-Soak tamarind in water for about an hour.
-Roast sesame seeds on a plain frying pan until light brown (no oil).
-Grind roasted sesame seeds into powder in a mixer (little water can be added if it doesn't get ground properly)
-Chop onion and chillies finely and mix thoroughly in a bowl with powdered sesame and set it aside.
-Extract juice from soaked tamarind. Throw away the tamarind pulp.
-Mix extracted tamarind juice with the powder you have set aside in step 4.
-Add chopped coriander.
-Add salt according to taste.
-Ready to serve with rice.
SagoSaboodana Khichdi
Ingredients:
2cup: Sago granules
1/2 cup: Groundnut roasted
6: Green chillies
1/4 cup: Oil
Coriander finely chopped
Turmeric powder
Salt to taste
Method:
-Wash and drain sago/saboodana. Keep aside for one hour.
-Grind roasted ground nuts, chillies with some salt. Donot add water and keep the powder aside. -Heat oil in a pan.
-Mix groundnut and chilly powder with drained out sago.
-Add this mixture in the heated pan.
-Cook it at low fire for half an hour. Keep stirring.
-Add chopped tomatoes and grated potatoes.
-Add coriander leaves and serve hot with curd.
Enjoy Now
Thursday, December 6, 2007
Shivaratri Recipes
Posted by SMAR at 6:48 AM
Labels: Mahashivratri
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