|
Karwa Chauth is a festival celebrated by all married Hindu women, especially in North India. They observe a fast for the long life of their husbands and ensure the longevity of their spouses with the Gods.
This Hindu festival is celebrated by all Indians with great enthusiasm. Karva Chauth is observed on the fourth day of of the month of Ashwin, which is also called Kartika. There are various traditions and rituals associated with the celebration of Karva Chauth. Women exchange sweets prepared by them with other married women.
People observe fasts all days long, then worship the 'karva' or an earthern pot. Then they wait for the moon to rise and prayers are offered to the moon. The fasting women first observe the moon through a sieve and then break their fast. The first sip of water and the first bite of food are offered by the husband. Later on a sumptuous dinner is served as a part of the celebration. The recipes listed here can be relished once the fast is over.
DUM ALOO 
|
Ingredients
Potato |
250 gm |
Garam masala |
1/2 tbsp |
Tomato |
100 gm |
Jeera or cumin seeds |
1/4 tbsp |
Dhaniya powder |
1 1/2 tbsp |
Hing |
1 pinch |
Red chilly powder and turmeric powder |
1/2 tbsp |
Oil |
2 tbsp |
Salt |
1 tbsp |
Corainder leaves for flavour |
|
|
|
|
Method
-
Peel the potatoes and cut them into small cubes.
- Grate the tomato and keep aside. Heat oil in a pressure cooker.
- Add jeera and hing together. Add the grated tomatoes and cook till done.
- Add potatoes and fry for 2 minutes.
- Add dhaniya, red chilly, haldi, salt and garam masala.
- Add two glassfuls of water. Cover it with lid. After one whistle, simmer the gas for 5-7 minutes.
- Transfer it to a bowl. Sprinkle some coriander leaves.
- Serve hot with puris or chapatis.
|
POORI BHAJI
Ingredients
| Ingredients for Puri |
|
Wheat flour |
2 cup |
Curd |
2 tbsp |
Water to knead dough |
|
Salt to taste |
|
Oil to deep fry |
|
Ingredients for Bhaji |
|
Potatoes boiled peeled and sliced |
2 |
Chopped onion |
1 |
Chopped green chillies |
2 |
Ginger finely chopped |
1/2 tbsp |
Crushed garlic |
1/2 tbsp |
Turmeric powder |
3-4 pinches |
Lemon juice |
1 tbsp |
Oil |
1 tbsp |
Corainder finely chopped |
1 tbsp |
Cumin and mustard seeds |
1/2 tbsp |
|
|
Method
For Pooris :
- Mix curd in the flour and add salt. Knead soft pliable dough with water. Keep aside for 15 minutes.
- Divide dough into 10-12 parts, shape into balls.
- Roll each into 4 rounds with the help of some oil or dough. Heat oil in a deep pan, fry on both sides till light brown.
- Drain the oil on a kitchen paper.
- Serve hot with bhaji.
For Bhaji :
- Heat oil in a pan, add the seeds and allow it to splutter.
- Add the ginger, garlic, chilli and onion and stir it till the onion is tender.
- Add potatoes, salt, turmeric and lemon juice. Stir well and cook for a minute or two.
- Transfer to bowl, garnish with chopped coriander leaves.
- Serve hot with pooris and pickles.
|
BROKEN WHEAT KHEER
Ingredients
Broken wheat |
1 cup |
Water |
2 1/2 cup |
Jaggery |
1 cup |
Cornflour |
2 tbsp |
Cardamoms powder |
2 tbsp |
Coconut milk from freshly grated coconut |
1 cup |
Chopped almonds |
|
|
|
Method
- Prepare broken wheat in dry grinder.
- Then cook it in pressure cooker, with water, till very soft. It normally takes about 8 minutes.
- Add jaggery to nearly boiling cooked wheat and let simmer for a minute more, uncovered, stirring all the time to avoid burning.
- Remove from heat.
- Mix coconut milk with cornflour and add to porridge on the low flame. Allow it to almost boil.
- Add cardamom powder, and sprinkle the chopped almonds.
- Serve hot or cold. It will prove to be a very tasty sweetdish.
|
ALOO TIKKI
Ingredients
Potatoes |
6 |
Green chilli paste |
1/4 tbsp |
Garam masala |
1/4 tbsp |
Salt as per taste |
|
Bread crumbs |
1/2 cup |
Turmeric powder |
1/4 tbsp |
Ginger paste |
1/4 tbsp |
Egg beaten |
1 |
Oil for frying |
|
|
|
Method
- Microwave potaoes for 7 mins. Peel and smash the potatoes.
- Mix in potatoes rest of the ingredients except oil and egg and make small patties.
- Heat oil in a frying pan and roll it in beaten egg.
- Deep fry till golden brown and serve hot.
|
|
©
www.indianmirror.com
