Recipe For all Times
Sabudana vada or cutlet is a Maharashtrian snack made using sago or tapioca pearls also known as sago, Sabudana, Sabbaki or Javvarisi in other Indian languages. Sabudanvada is also served during fasting or upvas/vrat, especially during Navratri or the festival of Janmashtami. Sabudana Khichdi, Sabudana kheer, Sabudana halwa, Sabudana …
Thandai is a traditional Indian beverage drink popular in North Indian states of U.P and some parts of Rajasthan. This drink is very refreshing and a perfect summer cooler drink. I remember in my childhood my mom made this drink during Holi (festival of colors), MahaShivaratri festival. …
Malpua is a popular sweet dish which is cooked in every house during festival 0f Diwali, Holi. This is extremely popular dessert in India. Some people make it with all-purpose flour(maid) as well as mix little suji (semolina ) but some don’t use Suji. Ingredients: 2cup All-purpose plain …
Ganpati Bappa Morya! Ganesh Chaturthi is today so I will be making fried modak as everyone knows Modak is Ganesh Ji favorite food is MODAK.It’s very tasty.Some people make It with filling jaggery and dry fruits. Today I am making fried modak, filling with coconut, mawa …
The word charnamirt means nectar from the feet of God. It is made with five things and with Panchmewa. Charnamrit is a sweet drink offer after prayer. Panchamirt Prasad prepared for Janmashtami, Satyanarayana Katha, Ganesh Chaturthi Pooja any other rituals then offered to the guest. …
Mewa Paag or Dry Fruit Paag is the recipe popularly made during Krishna Janmashtami festival Please find the recipe below for it: Ingredients: 2 cups sugar ¾ pure ghee ¼ Edible gum 1 cup Grated dry coconut 1/2 cup Roasted and Coarsely crushed Lotus seed …
In KRISHNA Janmashtami Dhania burfi and Mewa pag goes as a bhog to Ladoo Gopal (Krishan Bhagwan). Some people Dhania burfi make it with sugar but my mother makes it with jaggery, Mewa pag make it with sugar.
Dhania burfi Ingredients:
1cup dry coriander powder
1cup desiccated coconut
1cuplotus seed (thin sliced roasted)
300gmjagerry(grated)
2-3 Tbsp. pure ghee
4-5green cardamom
Method:
First roast coriander powder, heat a pan add 2tbsp ghee in a pan after hot ghee add dhania powder, keep stir it till the time its change its colour, smell nicely. Roast Dhania will be ready2-3 minutes. Takeout coriander powder in a bowl.
Now roast desiccated coconut powder only one minute, then take it out in a bowl.
For a burfi add jaggery (for sugar use water but for jagerry we just sprinkle of water) switch on of gas jagerry will be start melting stir regularly5-7 minutes, as we want little thick constancy check we will take drop of the syrup in small bowl if it is ready we mix coriander powder, desiccated coconut powder, roasted makhana a (lotus seed), cardamom powder, cook it on low flame. Mix well. Turn off gas.
Take a plate, grease with ghee properly. Put that mixture in a plate, spread properly, garnish with makhana and coconut powder.
After5-6 minutes burfi can cut into pieces.
Dhania burfi is ready.
Zarda rice is very popular in India, it is a special dish in Mughlai cuisine. on special occasions like EID, people make it and serve it as the main dessert. Rakhi (Raksha Bandhan ) is on Monday, so I will be making zarda rice on this occasion for my son …