Festival Recipes

Makhana dry fruit Gur kheer is very useful in the festival season and we all want to indulge in something that’s not only sweet and but also delicious without having any guilt. Here’s an amazing recipe, that is healthy, and also full of nutrients, protein-rich, and above all, is sweet too, for all your sweet tooth cravings.

Makhana dry fruits kheer is an easy-to-make recipe that is loved by children and adults. Makhana or lotus seeds or fox nuts are rich in antioxidants, helps in stabilizing blood sugar levels. Furthermore, it may support in weight loss and it is even good for heart health. You can even munch on these by just roasting them and storing in a jar. They are really healthy and low in calories.

We’ll be making this recipe without sugar so that it can be good for diabetics too, but you can add sugar as per your requirement.

Preparation time: 5 minutes

Cooking time: 25 minutes

Total time: 30 minutes

Serving: 2 bowls

Ingredients to make Makhana dry fruit Gur kheer:

Makhana: 1 cup (cut into half)

Cashews: ¼ cup

Dates: ¼ cup, chopped

Almonds (for garnishing): 10 pieces

Milk: ½ L (2 glasses)

Elaichi powder: ¼ tsp

Ghee: 1 tsp

Have you ever tried makhana bhel? Make sure to try it once!

Method of preparation:

1Firstly, Heat a saucepan on medium flame, and grease it with 1 tsp of ghee. When the saucepan is heated, add makhana and cashew-nuts to it. Then, Lightly roast them and when roasted, put them aside to cool down in a plate.

2 Moreover, Save half of the roasted makhanas and blend the other half of them.

3 Now, heat ½ l of milk in a saucepan or kadhai on medium flame. Boil the milk and add blended makhanas to it.

4 Furthermore, Stir the mixture for 5 minutes so that its consistency changes to thick.

5 Immediately, Add roasted makhanas, cashew nuts, and raisins to the milk.

6 Then, Cook the kheer at low flame for about 20 minutes. Milk and dates will add their sweetness to the kheer, and there is no need to add extra sugar to it.

7 Finally, Serve the makhana kheer hot and garnish it with finely chopped almonds.

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This Singhara Vegetable Chaat is very delicious. Singhara is also known as water chestnut is a low-calorie, fat-free fruit that is rich in antioxidants and is really healthy and nutritious. Here is one simple recipe that you can prepare in hardly 5 minutes to satiate your hunger guilt-free. You can munch on this chaat recipe during your fasts and can avoid oily and fried food.

You can, for instance use raw or boiled singhara, as per choice. In this recipe, we’ll be using raw singhara.

Preparation time: 5 minutes

Serving: 1 bowl

Ingredients to make Singhara Vegetable Chaat:

To make singhara vegetable chaat you need:

Singhara (water chestnut): 5-6 pieces

Cucumber: ½ cup, finely chopped

Tomato: ½ cup, finely chopped

Pomegranate: ¼ cup

Coriander-mint chutney: 1 tsp

Sendha namak (rock salt): as needed

Lemon: to taste or optional

Also know how to make oats chila under 5 mins for healthy breakfast options. Oats chila recipe

Method of preparation:

1 Firstly, Peel the singhara, and cut them into pieces, and add into a bowl.

2Then, to the bowl, add finely chopped cucumber, tomato, and pomegranate. To this mixture immediately, add mint-coriander chutney, rock salt, and lemon to taste.

3 Lastly, Mix the mixture well and your Singhara vegetable chaat is ready. You can add more vegetables of your choice, and can also boil the singhara.

For boiling the singhara:

• You can boil the singharas in a pan, or in a pressure cooker. Which-ever option you prefer, just make sure to not boil singharas too much, because if they boil too much, they turn pulpy.
• To boil the singharas, firstly, place them into a pan and fill the pan with water till the singharas are covered.
• then, Boil on high flame for about 8-10 minutes and to check if singharas are boil properly, pass a knife through them. If it passes, they are perfectly boiled.
• Once the singharas are boil, remove from heat and strain them carefully.
• Let them cool and then peel them off.

Happy Navratri to All!!

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A crisp and healthy Navratri Special Kuttu ka Dosa style recipe. No more boring vrat ka khaana filled with oil, this potato-filled dosa, the batter of which is made of buckwheat flour and colocasia is a great option for those who want to avoid eating Kuttu in deep-fried pooris or pakoris. A quick and easy recipe that does not compromise on the taste.

How to make Chinese Dosa?

Ingredients for Navratri Special Kuttu ka Dosa:

For Potato Filling :

3 potatoes, boiled

Ghee (for frying)

to taste salt (use sendha namak if fasting)

1/2 tsp red chilli powder

1/2 tsp ginger, chopped

For the Dosa :

5 tbsp buckwheat flour kuttu)

2 tbsp arbi (colocasia), boiled

to taste salt

1/2 tsp ajwain (carom seeds)

1/2 tsp red chilli powder

1 tsp ginger, chopped

1 tsp green chillies, chopped

ghee (clarified butter)

1/2 tsp green chillies, chopped

Ajwain

Methods for Navratri Special Kuttu ka Dosa:

Potato filling :

Heat ghee in a pan, crush the potatoes into it and mix in the rest of the ingredients.

Toss the potato mixture around for a few minutes till it becomes light brown in colour.

Take it out and keep it aside.

Prepare Dosa :

In a bowl, mash the arbi and mix it with flour and salt.

Add some water and mix well.

Add the ajwain, red chilli powder, ginger and green chillies and mix again.

Keep adding water and stirring in one direction till the batter turns into a smooth flowing consistency.

Heat a flat pan, dab a bit of ghee on it, pour a ladle of the batter and spread it.

Cook for a few minutes and spread more ghee around the edges to make it crisp.

Now flip it over and cook the other side.

Now put some filling on top and fold the dosa over it.

Serve hot with mint and coconut chutney.

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Sabudana Tikki Chaat is an extremely easy recipe that you can have during your fasts or you can even make it any day. It is not only very easy to prepare but also full of taste. Fasting doesn’t mean that you don’t have options to eat, this recipe will satiate your hunger during your vrat and will is a wholesome nutritious meal.

This recipe has many variations, so you can add or replace ingredients as per your choice. Let’s dig right into how to make this yummy vrat special sabudana tikki chaat.

Preparation time: 15 minutes

Cooking time: 15 minutes

Total time: 30 minutes

Portions: 2

Ingredients to make Sabudana tikki chaat:

To make Sabudana tikki chaat, you need:

Sabudana (Sago): ¼ cup

Potato: 1 big potato (boiled and mashed)

Curd: 1 cup

Pomegranate: ¼ cup

Jeera powder: ½ tsp

Red chili powder: ¼ tsp

Sendha namak: as needed

Mango powder (amchoor): ½ tsp

Oil: for frying (Can use air fryer if available)

Have you ever tried Singhara chaat at home? Well, make sure to try it once!

Method of preparation:

1 Firstly, In a bowl, soak the sabudana overnight and drain it the next day.

2 then, Boil the potato and mash it. Secondly, Take a bowl, and add sabudana and mashed potato to it.

3 then, To this mixture, add sendha namak, red chili powder, and mango powder. immediately, Mix the mixture to make a fine dough.

4 Furthermore, Make equal size tikkis from the mixture and set them aside.

5 Then, Heat a pan (or if air fryer is available, can use that to reduce the usage of oil) on medium flame. Add oil to it and let it heat. When the pan is heated, immediately add the tikki carefully and let it fry till it is golden brown.

(Repeat the same procedure to make more such tikkis)

6 Now, the hot and crispy tikkis are ready, place them on a plate. Lastly, Pour curd and sprinkle pomegranate, jeera powder on the tikkis and if you like, you can also add chutneys, for instance, red and green chutney to the chaat.

Your Sabudana tikki chaat is ready!

Happy Navratri to all!! Jai mata di!!

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Navratri Special Healthy Arbi kofta is the perfect tea-time snack for you. Known as one of the oldest vegetables of the Indian sub-continent, arbi can be used to make crispy toothsome fries, sabjis, or curries, or as we have tried with it here, a delicious kofta recipe for the Navratri season, with a hung-curd minty fresh Dahi or curd dip, balancing and increasing the flavors of arbis significantly.

Arbi is a long-lost food which has a lot to offer you. Arbi is a very delicious food that can be transformed into various mouth-watering preparations. So, if you are interested in exploring a great dish from the old times then you need to focus on this perfect dish, Arbi kofta.

How to make Chicken Kofta Curry at home?

Ingredients For Navratri Special Healthy Arbi kofta –

Kuttu atta – 3-4 tbsp

 White Til – 1 tbsp

 Green Chilli – 1 tbsp

 Ginger – 1 tbsp

Rock Salt – 1 tbsp

 Oil – 2 tbsp

 Ajwain – 1 tsp

Arbi – 250 g

(Serving : 2-3)

Method of preparation –
For The Mint Curd Dip:

  Mint Leaves – A handful

  Cucumber – ½ cup

 Rock Salt – 1 tbsp

  Pomegranates – ½ cup Curd (hung) – 1 bowl

How To Prepare Navratri Special Healthy Arbi kofta :

 Take a cooker and add 350 g of arbi to it.

Pressure cook the arbi for 3-4 whistles.

 Let it cool for 3-4 minutes.

 Peel the skin of the arbi and smash them together.

Add white til, green chilies, ginger, kuttu flour, salt, ajwain and bind it all to a soft dough.

Divide it into small portions and roll into koftas balls.

Take a pan and add oil to it.

Place the koftas and fry them for 5-7 minutes each.

Transfer them into a bowl and serve with your preferred dip.

How To Make Mint – Curd Dip

Take a bowl and cover it with a piece of cloth.

Pour curd over it and let it rest for ½-1 hour.

Strain the curd and transfer it into a bowl.

 Add mint leaves, cucumber, pomegranates, rock salt, and mix everything together.

 Serve it chilled.

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Dry Fruit Modak is a very delicious and easy recipe for Ganesh Chaturthi festival

Ingredients required :

Here are some ingredients to make dry fruit modak:

• 6 Figs

• 8 Seedless Dates

• 15-16 Almonds

• 1 tsp Walnuts

• 12-13 Peanuts

• 5-6 Pistachios

• 9-10 Cashewnuts

• o netsp Sesame Seeds

• 1 tsp Chironji

• 1 tsp Khus Khus

• one tsp Dessicated Coconut

• 1 Tbsp Ghee

• 10 Raisins, chopped

• 5 Apricots, chopped

• 1 tsp Cardamom Powder

Method:

Follow these method to make dry fruit modak:

• Soak figs for 2 hrs.

• Also soak dates for two hours.

• Take almonds, peanuts, walnuts, pistachios and cashew nuts in a grinder.

• Grind all the nuts together.

• Put the ground nuts on a pan and saute well.

• Now in another pan take sesame seeds, chironji, khus khus and desiccated coconut. Dry roast them well.

• Take soaked figs and dates in a grinder

• Grind them to form a paste.

• Now take ghee in a pan, add the figs-dates paste to it.

• Saute it well and add chopped raisins and apricots.

•  Mix thoroughly, add ground fry fruits and further Mix the dry fruits well in order to infuse them perfectly with the paste.

• Now add the coconut mixture and cardamom powder.

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Sabudana Khichdi is a high-energy food that is both tasty and healthy. Is this recipe is packed with protein and fibre to help you shed some kilos. Sabudana Khichdi (also known as sago or tapioca) is a nutrient-rich source that includes complex carbohydrates, dietary fibres, calcium, iron and protein, offering a host of health benefits.

Sabudana Khichdi or sago khichdi is famous Indian vrat/upwas. The food made during the Hindu fasting days like Ekadashi, Mahashivrati, Navratri, or Shravan Somwar. It is the combination of Sabudana, peanut, and potato gives you a high amount of energy to our body during fasting/upwas.

Sabudana khichdi is typically prepared for breakfast. As Navratri is approaching many people will be fasting for the goddess. So during these 9 days, Sabudana khichdi is one of the popular choices to select from. It tastes great, you can adjust the spiciness as per your taste.

learn How to make sprouts khichdi?

Key Ingredients for sabudana khichdi:

• Sabudana Khichdi /Sago seeds 1 cup
• Potato – 1 medium
• Handful peanuts
• Olive Oil
• Cumin Seeds, Curry leaves, Ginger, Chillies (to taste)
• Grated coconut husk

Recipe:

Start with soaking sabudana overnight. Drain them next morning and keep aside in a bowl. 

Meanwhile, boil potatoes and when warm, peel and chop them into small pieces.

Take a pan and dry roast peanuts till they turn brown. Then, grind them to make a coarse powder, and mix them with salt and sugar as per your taste. 

Now, heat oil in a pan and fry cumin seeds till they start to crackle. Add curry leaves, grated ginger, green chillies and stir fry them for a minute.

Add potatoes, peanuts, salt and sugar as well, and saute for another minute.

Next, add sabudana and keep stirring it till the time its colour turns translucent. Garnish it with grated coconut and the dish is ready.

For more information click here

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Healthy tips for Ganesh Chaturthi and Teej festival:

1. Portion control is the key. It’s not always about what you eat but rather more about how much. It’s most important to keep an accurate check on the meal size.
2. Try to avoid fried foods on Ganesh Chaturthi and Teej festival and look for healthier alternatives.
3. Stay hydrated. Smoothies, juices, coconut water, or lemon water, pick your drink and ensure that you have sufficient amount of it in order to maintain the level of fluid in your body.
4. Restrict the amount of sugar and salt intake. High salt intake might cause swelling, puffiness and water retention in your body. High sugar intake puts extra burden on your liver, so make sure to keep a check on it.
5. Cut down on your caffeine intake. Too much caffeine intake slows down the digestion process.

Here are some tips to follow on the festival:

1. Watch your dairy consumption. High intake of dairy products can lead to mucus formation in liver, which makes the digestion process slower.
2. Include plant-based protein sources like lentils and green vegetables in your diet. These will give your body a much needed break from the festive eating.
3. Switch to lighter oils (olive oil) instead of heavy oils like sesame oil and vegetable oil as those put extra pressure on the liver.
4. Include more of complex carbohydrates (oats, whole wheat flour, bran, porridge) in your diet. These will help you stay you full for a longer duration and reduce the possibility of over-eating.
5. Lastly, enjoy the festivity and enjoy the day and time, just being a little bit mindful will help stay happier and guilt-free.

for more information click here

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Easy Doodh Peda recipe in 10 minutes. This is a quick and instant version of making classic doodh peda with just 5 ingredients. Soft, rich, and melt-in-mouth peda without several hours of stirring! Perfect Indian sweet for Diwali, Holi, Raksha Bandhan.

Ingredients required for make Doodh Peda at home: 

100 to 102.5 grams grated khoya or 1 cup tightly packed grated khoya (mawa or evaporated and dried milk solids)

0.25 cup sugar or 125 grams sugar, add as required

0.25 teaspoon cardamom powder

1 to 1.5 tablespoons milk

1.5 to 2 pistachios or almonds, thinly sliced

Method:

Step 1:

Grate or crumble 200 to 205 grams of khoya. Take the grated khoya in a heavy Kadai or pan. You will need 1 cup tightly packed grated khoya. You can use homemade or store brought khoya. I have used instant khoya. 

Add ½ cup sugar (125 grams) and ½ teaspoon cardamom powder.

Keep the pan on a stovetop on a low flame.

Mix the khoya with the sugar very well. 

Next, add 2 to 3 tablespoons milk. mix well.

You will see the sugar melting and the mixture getting a liquid consistency.

Continuously keep on stirring and simmer the peda mixture. You have to stir non-stop so that the mixture does not get browned from the bottom.

Stir often and the mixture will start bubbling.

Continue to stir and cook till the mixture thickens and leaves the sides of the pan.

Step 2:

Then immediately pour the entire peda mixture in a steel plate or a tray. When you pour the mixture it will still be in a molten state but thickened. Do not over cook as then the pedas will become chewy.

Let it become warm at room temperature.

Now take small portions from the lukewarm peda mixture and roll them in small to medium balls.

Place a few slivered pistachios or almonds on top of each peda ball.

With a peda maker, press each ball to give a distinct design on top of it. If you do not have a peda maker, then just roll the mixture in balls and then flatten them. Press a few almonds or pistachios on top.

Make a design on all doodh peda with the peda maker. In case the doodh peda fall flat and do not hold shape, then they are slightly undercooked. Gather all the mixture together and heat again in the pan for 2 to 3 minutes or till the mixture leaves sides of the pan.

Now you can store the milk peda for a few hours at room temperature and then serve later. Leftovers can be refrigerated. This doodh peda recipe yields 12 medium sized pedas.

For more information click here

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Lauki ka halwa is one of the popular desserts, especially in North India. In India, we make lauki ka halwa with many vegetables and fruits like carrots, beetroots, ash gourd, apple, pineapple, banana, etc. Bottle gourd is known as ‘Lauki’ in Hindi and ‘Dudhi’ in Marathi. Making lauki halwa takes a bit more of time as it has more moisture content and it takes time to get rid of the raw smell.

how to make Low Carb/Low Fat Gajar ka halwa

Ingredients required for Lauki ka halwa:

• 2 tablespoons ghee (clarified butter)
• 1 cup tightly packed grated lauki or 300 grams lauki (bottle gourd or opo squash or dudhi)
• 1 cup whole milk – milk can be pasteurized or boiled before and can be used at room temperature or chilled
• 3.5 to 4 tablespoons sugar or add as required
• 2.5 to 3 green cardamoms – powdered or crushed or ½ to 1 teaspoon cardamom powder
• 1.5 to 2 tablespoons chopped nuts – almonds, cashews or pistachios
• 0.5 tablespoons raisins – optional Low Carb/Low Fat Gajar ka halwa

• Firstly rinse, peel and grate the lauki. Before grating taste the lauki. If it tastes sour or bitter then discard and do not cook it. 
• You will need 2 cups tightly packed grated lauki.
• Heat ghee in a heavy pan or kadai on medium-low to medium flame. Use a large kadai so that milk does not spill outside.
• Add the grated lauki. Mix grated lauki very well with the ghee.
• On a low to medium-low flame begin to saute the lauki. Stir often when sauteing lauki.
• Saute lauki till the moisture dries. Then add whole milk and mix very well.
• Continue to cook on a low to medium-low flame till the milk comes to a boil. In between do stir at times.
• The milk will start boiling. At this step be attentive and keep on stirring, so that the milk does not spill from the pan.
• Stirring often continue to cook till ¾ or 75% of the milk has reduced and absorbed.
• Add sugar and chopped nuts. Mix very well. You can even add 2 to 3 teaspoons of rose water or kewra water (pandanus water) if you want at this step.
• Stirring often cook till the halwa mixture starts coming together and thickens.
• The halwa will gradually thicken and you will see some ghee being released from the sides. There should not be any liquid in the dudhi halwa.
• Then switch off the heat and add golden raisins. Adding raisins is optional. Mix very well.
• Garnish with some chopped nuts and serve lauki halwa hot or warm. Refrigerate remaining halwa. 
• It stays good for a couple of days in the refrigerator.
• For more information click here

Following Method to make Lauki ka halwa:

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