Special Recipes For Indian Festivals

SPECIAL RECIPES FOR INDIAN FESTIVALS Janmasthami Kheer Janmashtami festival is dedicated to Lord Sri Krishna to commemorate his birth ceremony. Apart from various rituals and customs, on the birthday of Lord Krishna, all his devotees prepare various kinds of sweets and dairy products to welcome him. One of the most commonly prepared dairy products on this day is the kheer. Ingredients:  5 cups Milk  1/2 cup Long-grained rice  2 tbsp Almond powder  1 tsp Cardamom powder  A pinch of Saffron  1 tin Condensed milk  Sugar to taste Method:  Cook rice in a pressure pan with enough water, till soft. Drain and mash.  Heat milk to a thick and creamy consistency.  Add condensed milk, mashed rice, sugar, almond powder, cardamom powder and saffron.  Cook till creamy.  Serve hot with puries.

Singhare Ki Puri Ingredients:  1 cup Singhare Flour (Kuttu)  1 tbsp Oil  2 tsp Oregano (Ajwain) Seeds  1/4 cup Coriander Leaves  1/4 cup Chopped Spinach  1/4 cup Potatoes, boiled and mashed  2 Green Chilies, chopped  1 tbsp Red Chili Powder  Salt to taste  Water, for kneading  Oil, for deep frying Method:     

Mix all the mentioned ingredients thoroughly (except oil) in Singhara flour. Since Singhara flour is not like the normal wheat flour, you need not add too much of water while kneading it. After kneading the flour well, take small portion of the flour and make it into a small kneaded ball, in your palm. Then, shape the kneaded ball it into a puri. Heat oil in a frying pan and fry poori, until it becomes dark brown in color. Repeat the above step with the rest of the flour mixture.

Recipe taken from : http://festivals.iloveindia.com/janmashtmi/singhare-puri.html

Ganesh Chaturthi Special Recipes Ganesh Chaturthi, the birth anniversary of Lord Ganesha, is celebrated with great pomp and show in India. There are a variety of sweets made on this occasion, with the most popular one being Modak. The worshippers visit Ganesh temples on this day, to perform Puja and offer many other sweets and milk to idols of Lord Ganeshji. Modak (Sweet dumplings) Ingredients:    

1 cup grated coconut 1 cup grated jaggery a pinch of nutmeg a pinch of saffron

For the shell:   

1 cup of water 2 tsp ghee 1 cup of rice flour

Method: For the filling    

Heat a pan, add the grated coconut and jaggery. Stir for about five minutes. Add the nutmeg and saffron, mix well. Cook for another five minutes and keep aside.

For the modak:       

In a deep dish, boil water with ghee. Add the salt and flour. Mix well. Cover the dish and cook till its half done. Spread some ghee on the base of a steel bowl and while the dough is still hot, knead it well. Now take a little dough, roll it into a ball, flatten it well, shape the edges into a flower pattern. Put a spoonful of the filling onto the dough and seal it. Put the dumplings in a muslin cloth and steam them for 10- 15 minutes. Serve.

Dilli Aloo Kachalu Chaat Ingredients:            

Potatoes, 1 inch pieces - 2 large Sweet potato, 1 inch pieces - 1 large Lemon juice 2 teaspoons Salt to taste Ginger, cut into thin strips 1 inch piece Oil to shallow fry Sweet date and tamarind chutney 1 tablespoons Chaat masala 1 teaspoon Red chilli powder 1/2 teaspoon Roasted cumin powder 2 teaspoons Green chillies, chopped 2 Fresh coriander leaves 3 tablespoons

Method  In a small bowl, add one teaspoon lemon juice and a pinch of salt to the ginger strips and keep in the refrigerator till use.  Heat sufficient oil on a thick tawa till medium hot. Place the potato pieces and shallow-fry till crisp and golden. Drain and place on an absorbent paper.  In the same oil add sweet potato pieces and shallow-fry till crisp and golden.  Drain and place on an absorbent paper.Transfer the potatoes and sweet potatoes into a big bowl.  Add salt, sweet date and tamarind chutney, chaat masala, red chilli powder, cumin powder, green chilies, coriander leaves and the remaining lemon juice and mix well. To serve transfer the mixture into a serving bowl, garnish with ginger strips and serve immediately.

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