MAHA SHIVARATRI SPECIAL RECIPES

MAHA SHIVARATRI SPECIAL RECIPES 

Maha Shivaratri  which literally means the big night or the great night of Shiva. It is a Hindu festival which is devoted to lord Shiva, who is one of the trinity. It is celebrated all across the India. It is celebrated every year on the 13th night till 14th day of the Maagha or Phalguna month of the Hindu calendar. 

Celebrating the festival of Shivratri devotees observe day and night fast and perform ritual worship of Shiva Ligam to appease lord Shiva

1. DATES RAJGIRA LADOO:

http://anjaliskitchen.blogspot.com/2009/08/dates-rajgira-ladoo.html

2. SABUDANA THALIPEETH:

http://anjaliskitchen.blogspot.com/2009/07/sabudana-thalipeeth.html

3. SABUDANA VADA:

http://anjaliskitchen.blogspot.com/2009/07/sabudana-vada.html

4. GRATED SPICY SWEET POTATO (RATALYACHA KEES):

http://anjaliskitchen.blogspot.com/2009/07/spicy-grated-sweet-potato-ratalyacha.html

5. SWEET POTATO APPLE PORRIDGE:

http://anjaliskitchen.blogspot.com/2009/07/sweet-potato-apple-porridge.html

6. SABUDANA KHICHDI:

 http://anjaliskitchen.blogspot.com/2016/07/sabudana-khichdi.html 

Paneer Tikka Sandwich

PANEER TIKKA SANDWICH

Ingredients

• 1 cup finely chopped onions
• 1/2 cup finely chopped capsicum
• 1 tsp butter
• 2 teaspoons red chili powder
• 1 teaspoon garam masala powder
• 1 teaspoon haldi powder
• 1 tbsp olive oil
• ¼ tsp sugar
• Salt as needed
• 2 cups chopped paneer
• 8-10 bread slices
• 1 tbsp tomato sauce

Method:

1. Heat a pan with olive oil. Add chopped onions and fry until the onions turn pink. Now add red chili powder, garam masala powder, haldi powder, sugar. butter and salt. Mix well.
   
   
   
   
   
   
   
   
   
   
   
2. Add chopped paneer and mix. Stir and fry until the spices have mixed well with the paneer. Set aside.
3. 
4. 
5. Take a bread slice, spread butter and the fried mixture. Cover it with another bread slice.
6. 
7. Grill and serve hot with ketchup or green chutney.
8. 

Paneer Lababdar

 PANEER LABABDAR

Ingredients

• 1.5 cup chopped tomatoes puree
• 10 to 12 cashews/kaju
• ½ inch ginger chopped
• 2 garlic chopped
• ½ cup water
• 1 green cardamom
• 2 cloves
• 200 grams paneer
• ½ cup finely chopped onions
• 1 tej patta /bay leaf
• 1 or 2 green chilies, slit
• ½ tsp cumin powder
• ½ tsp coriander powder
• ½ tsp red chili powder
• ¼ tsp garam masala powder
• ¼ cup cream
• 2 tbsp butter
• ¼ tsp sugar or add as required
• 1 or 1.25 cups water
• salt as required
• 1 tbsp chopped coriander leaves

 Method

1.    Take 1.5 cups chopped tomatoes and make puree.

2.    10 to 12 cashews grind to paste

3.    Grind cardamom and cloves.

4.    Heat oil in kadai, add tej patta and sauté for a couple of seconds then add finely chopped onions. Sauté and cook till the onions become light golden or golden.

5.    Add 1 or 2 slit green chilies.

6.    Add ginger garlic paste and grind cardamom and clove.

7.    Add tomato puree and simmer this mixture on a low flame.

8.    Add cashew paste to it

9.    Add 2 tbsp butter to it.

10.Add cumin powder, coriander powder, garam masala and red chili powder.

11.Stir and sauté this masala. You will see the masala clumping and gathering around itself.

12.Then add 1 cup water. Stir very well.

13.Stir and allow the gravy to come to a simmer. Then season with salt and sugar.

14.Add paneer cubes

15.Stir and simmer the gravy for about a minute.

16.Lastly add cream.  Switch off the flame & stir very well.

17.Garnish paneer lababdar with chopped coriander leaves and serve hot with roti, naan

Paneer Pakoda

PANEER PAKODA

Ingredients:

• Paneer - 1/4 kg, wash and slice into small pieces
• Besan - 1 cup, (chickpea flour)
• Rice flour - 2 tbsps
• Corn flour - 1 tbsp
• Red chili powder - ½ tsp
• Ginger garlic paste - 1 tsp
• Ajwain - ½ tsp (carrom seeds)
• Salt to taste
• Cooking oil for deep frying

Method:

1.       Mix a cup of besan, rice flour, corn four, ginger garlic paste, red chili powder and salt and enough water to make a thick paste.

 

2.       Heat oil for deep frying in a heavy bottomed vessel.

3.       Dip each paneer piece in the prepared pakoda batter such that it is coated on all sides and place in the hot oil. Deep fry on medium flame to a golden brown shade and remove onto absorbent paper.

4.       Place on a serving plate and serve with tomato ketchup.

 

Sweet Pongal Recipe

Sweet Pongal Recipe

Sweet Pongal delicious dish prepared on the occasion of Pongal Festival.

INGREDIENTS:

• Rice - 1 cup
• Moong dal - ¼ cup
• Milk - ½ cup
• Ghee- ½ cup
• Cashew - ¼ cup
• Raisins- ¼ cup
• Cardamoms - 3 to 4
• Jaggery - 1 ½ cup

METHOD:

1.  Dry roast moong dal until it starts to change its color.
2. Add rice to the pot. Wash them.
3. Add 2 cups water, milk, ghee and cook till soft. You can cook in a cooker or pot
4. Roast cashew, raisins and cardamom in ghee to golden.
5. In a separate pan take water and add jaggery to it.
6. Heat till it forms a syrup consistency.
7. Strain it through a strainer to remove impurities.
8. Add the cooked rice & dal mixture to the jaggery syrup.
9. Stir well by adding warm ghee.
10. Add golden roasted cashew, raisins and cardamom
11. Combine by stirring gently. Serve hot 

Dry Fruit Chikki

DRY FRUIT CHIKKI

Ingredients:

• Almonds sliced ½ cup
• Pistachios sliced ½ cup
• Cashewnuts sliced ½ cup
• Ghee ½ tbsp
• Sugar ¾ cup
•  cardamom powder a pinch
• Saffron (kesar) a few strands

 

Method:

1. Roast almonds, pistachios and cashewnuts on gas or in microwave it.
2. Pour ghee into a thick-bottomed pan and add sugar, cardamom powder and saffron strands. Cook till it forms thick syrup and turns light brown in color. Remove from heat. Add roasted nuts, mix and immediately transfer onto the greased pan.
3. Make marks with knife while slightly warm. When cool, scrape with knife and cut into marked pieces.
4. Store in an air-tight container.

Revadi (Til Gajak)

TIL REVADI

INGREDIENTS:

• 1 cup Sesame Seeds
• 3/4 cup Jaggery
• 2 tbsp Ghee
• 1/2 tsp Cardamom Powder
• 1/2 cup Water

METHOD:

1. Heat a pan and roast sesame seeds on low heat.
2. Keep stirring constantly to avoid it from spluttering.
3. Prepare thick syrup of jaggery by boiling it with 1/2 cup water over low flame.
4. Take out the roasted sesame from the pan and add it to the syrup.
5. Take the mixture on hand and press it as shown below.
6. Keep it in an airtight container.