Sabudana vrat pinni

 Sabudana vrat pinni 

These delicious pinni can be stored for 10-12 days in fridge in airtight jar. 

Ingredients : 

Sabudana : 1 cup

Coconut powder : 3/4 cup

Sugar : 1/2 cup or to taste

Angoori petha : 1 cup grated

Elaichi powder : 1 tsp

Unsalted butter : 5-6 tbsp

Nuts : 3 tbsp (mixed) chopped

Milk : 5-6 tbsp for mixing and binding pinni 

Method : 

1. Dry roast sabudana on slow flame till light golden. It will take few minutes. Switch off the flame. Cool it. Grind it in a mixer to a fine powder. Keep aside.

2. Now in the same kadai dry roast coconut powder for 4-5 minutes. Switch off the flame. Add powdered sabudana and elaichi powder. Mix well. 

3. Now add sugar and mix. 

4. Heat butter in pan. Slow the flame add nuts to it and fry till golden. Switch off the flame. Add this mixture in sabudana coconut mix. Mix well. 

5. Add grated petha in this mixture. Mix well.

6. Now add milk 1 tbsp at a time and start binding it with hands. 

7. Make small pinni. Keep it in air tight jar in fridge. 

8. Sabudana pinni are ready to serve. 

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Dhaniya panjiri

 Dhaniya panjiri 

Dhaniya panjiri is a traditional prasad which is specially prepared on Janamashtami. It is served after breaking fast. This is healthy, nutritious, very simple and easy recipe made with just few ingredients. 

Recipe notes -

1. I have used homemade dhaniya powder.

2. Instead of sugar... chini boora or powdered sugar can be used.

3. Instead of khopra, dessicated coconut powder can be used. 

Ingredients - 

1 cup dhaniya powder/ coriander powder

3 tbsp butter

1/2 cup sugar

1 tsp cardamom powder

1/2 cup dry coconut/ khopra grated

2 tbsp almonds chopped

2 tbsp pistachio chopped 

Method - 

1. Add butter in the wok. Heat it. Add dhaniya powder and fry on slow flame. 

2. Fry until dhaniya powder becomes aromatic. Switch off the flame. Cool it a little. 

3. Add chini boora, grated coconut, cardamom powder, almonds and pistachio. 

4. Mix everything well. 

5. Dhaniya panjiri is ready. 

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Apple nuts salad in yogurt

 Apple nuts salad in yogurt 

 Apple nuts salad in yogurt dressing is a humble and healthy fasting dish, which is prepared during fasting. This simple and delicious dish is very versatile that anyone can prepare it using their own combination of fruits and nuts. This Janamashtmi special dish is very quick, easy and tastes yum. In my home this is one of the very special tastiest treats which is loved by everyone. 

Recipe notes -

1. I have used fresh thick curd to make hung curd. Instead yogurt can be used.

2. Grind desi mishri (dhaage wali) in grinder to make powder.

3. Instead of mishri powder... powdered sugar can be used.

4. Along with apples... more fruits can be used.

5. I have added golden apple.

6. Add nuts according to your choice.

7. Instead of grated khopra (dry coconut)... dessicated coconut powder can be used. BUT, grated khopra tastes better.

8. Along with grated dry coconut, fresh coconut can also be added. Just slice it thinly before adding. 

Ingredients - 

3-4 tbsp hung curd

2 tbsp mishri powder

1 apple chopped

1 tbsp cashews chopped

1 tbsp almonds chopped

1 tbsp khopra/ dry coconut grated

1 tbsp pistachio chopped

For garnish -

Few chopped pistachio, almonds, cashews and grated dry coconut. 

Few dry rose petals 

Method - 

1. In a bowl add chopped apples, hung curd, almonds, cashews, grated coconut, mishri powder and pistachio. 

2. Combine everything very well. 

3. Add it in serving plate and garnish with chopped pistachio, almonds, cashews, grated dry coconut and dry rose petals. 

4. Serve immediately. 

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Manchurian pasta

 Manchurian pasta 

Indo chinese recipes are very popular in India. There is a huge variety of indo chinese recipes and manchurian is one of them.  Manchurian pasta is a unique fusion dish which is prepared by boiled pasta combined with manchurian sauce. It is a perfect alternative to regular pasta and veg manchurian. It can be served as a starter or an appetiser.  

Ingredients for pasta :

Pasta boiled : 500 grams

For Manchurian sauce : 

Capsicum : 1 chopped

Onion : 1 chopped

Garlic : 3 tbsp

Ginger : 1 tbsp

Coriander leaves a handful

Salt to taste

Red chilli powder to taste

Black pepper powder to taste

Mustard seeds : 2 tsp

Green chilli sauce : 1 tbsp

Soya sauce : 1 tbsp

Tomato ketchup : 5-6 tbsp or to taste

Vinegar white : 1 tbsp

Cornflour : 4 tbsp

Water as needed to make the gravy 

Method : 

1. Heat oil in a kadai. Add mustard seeds let it splutter for a minute. Add ginger garlic paste and saute for a few minutes. 

2. Add onions and fry till golden. Add capsicum and fry for few minutes. Add salt, black pepper powder and red chilli powder. Fry on high flame. 

3. Slow the flame. Add soya sauce, vinegar, tomato ketchup and green chilli sauce mix it well. Add water to it and bring it to boil. Slow the flame. 

4. Add boiled pasta and mix well. Boil it for 5 minutes. Slow the flame. 

5. Mix cornflour with water to a smooth paste. Add cornflour paste to the pasta gravy mix. Mix well and bring it to boil on high and cook till the sauce thickens. Add coriander leaves to it and mix well. 

6. Manchurian pasta is ready to serve. 

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Instant suji dosa/ Instant semolina dosa

Instant suji dosa/ Instant semolina dosa 

Instant suji dosa is quick, easy and hassle free dosa. It requires no fermentation. This dosa is prepared by grinding suji to fine powder and then mixed with rice flour, wheat flour, curd and water. 

Recipe notes -

1. Grind suji to a fine powder.

2. Add little sour curd. 

3. Add baking soda before making dosa. 

Ingredients for dosa batter - 

1 cup suji/ semolina

2 tbsp rice flour

2 tbsp wheat flour

1/2 tsp sugar

To taste salt

1 cup curd

1 cup water

1/4 tsp baking soda

Ingredients for stuffing -

6-7 boiled potatoes

1 onion chopped

To taste salt

1/2 tsp red chilli powder

1/4 tsp turmeric powder

1/2 tsp carom seeds/ ajwain

1 tsp chat masala

3 tbsp coriander leaves chopped 

Method for stuffing -

1. In a mixing bowl add potatoes, onion, salt, red chilli powder, turmeric powder, carom seeds, chat masala and coriander leaves. 

2. Mix everything well. Stuffing is ready. 

Method for dosa - 

1. Add suji in mixer jar. 

2. Grind it to a fine powder. 

3. Remove suji powder in a mixing bowl. Add rice flour, wheat flour, sugar and salt. Mix well. 

4. Add curd and mix. 

5. Add water and mix well.  

6. Mix well to a smooth lump free batter. Cover and keep aside for 10-15 minutes. 

7. After 15 minutes add baking soda and mix well.  

8. Mix well. 

9. Heat dosa tawa on slow flame till hot. Wipe it with wet cloth. Pour a ladleful of dosa batter on the tawa and spread it with back of the ladle. Drizzle oil on sides. Cook on slow flame for 1-2 minutes. 

10. Cook on medium slow flame till golden and crispy.

11. Slow the flame. Place stuffing in the centre. 

12. Fold it from sides. 

13. Turn the side and cook on medium slow flame. 

14. Cook till both sides are golden and crispy.  

15. Instant suji dosa is ready. 

16. Transfer to a serving plate. Serve hot with chutney. 

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Achari masala poori/ Achari masala puri

Achari masala poori/ Achari masala puri 

Achar and puri is a great lip smacking combination since ages. When pickle is combined with flour and than deep fried, it turns out to be a yummiest spicy achari masala puri. This delicious crisp achari puri can be served with hot chai. Achari masala puri is ideal to pack in tiffin or can be packed and carried it along while traveling. 

Ingredients -

2 cup wheat flour

2 tbsp achari masala

1 tbsp masala from mango pickle (optional)

1/4 tsp salt

3 tsp + 1 tsp + 1/2 tsp sesame oil

As needed (1 cup + 2 tbsp) water 

Method - 

1. In a bowl mix wheat flour, achari masala, masala from mango pickle, salt and 3 tsp oil.

2. Mix water little by little.

3. Knead it to a semi soft dough. Rub 1 tsp oil on it. Cover and keep aside for 15-20 minutes. 

4. After 20 minutes add 1/2 tsp oil and knead gently. 

5. Take small lemon size ball from the dough. 

6. Roll it with rolling pin like puris.

7. Heat oil in a wok for deep frying puris. Drop puri in hot oil one at a time and puff it up. 

8. Deep fry it till golden and crisp from both sides. 

9. Achari masala poori are ready. Transfer to a serving plate. 

10. Serve hot with black chana curry, raita and salad. 

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