A sago preparation much like a pulao or pilaf
Preparation time: 4 hrs
Cooking time: 15 mins
1 cup Saboodana (sago)
1 medium sized potato
1 cup chopped tomatoes
¼ cup peanuts
1tbsp chopped coriander
1tsp chopped green chilies
½ tsp cumin seeds (jeera)
Rock salt (sendha namak)
1tbsp desi ghee
Soak the saboodana for 2 hrs. wash the saboodana well in running water till all the starch is washed off. Strain in a sieve and set aside for 2 hrs. for all the water to drain away. Peel the potato and cut into small dices. Heat the ghee in a pan and add the jeera. Allow the jeera to splutter and add the green chilies. Saute for10 seconds and add the potatoes fry the potatoes and cook till half done and add the peanuts. Saute till the peanut is also done. Add the tomates and cover and cook f04 5 minutes till the tomatoes are cooked. Add the drained saboodana and salt and toss well till the sabodana turns transparent (almost 4-5 mins.) Serve hot garnished with chopped coriander.
Coconut balls with condensed milk
Cooking Time : 10-15 minutes
Makes 20 Laddoos
1tin (400g) condensed milk
3 ½ cup-4 cups Desiccated coconut powder
Keep aside 50 gm coconut powder.
Add remaining coconut powder to condensed milk and cook on a slow fire till the mixture leaves the sides of pan (approx 5 minutes).
Cool and roll into small laddoos with buttered (oiled) hands. Roll in coconut powder and serve.
Samai rice with pearl shaped balls.
Preparation time: 15 minutes
Cooking time: 20 minutes
2 cups sama ka chawal
1 large red tomato
2 green chilies
2tsp chopped green coriander
1 cup paneer
½ cup khoya
2tbsp singhada ka atta
4tbsp peanut oil or desi ghee
sendha namak to taste
Heat one tbsp. ghee or oil. Add the sama ka chawal and sauté a little till lightly colored and well coated with oil. Add the sendha namak to taste and 2 cup water. Bring to a boil and reduce heat. Cook till almost done. Remove from heat and cover and set aside covered for 10-12 minutes or till all the moisture is absorbed. Fluff up using a fork. Deseed the tomato and chop into dices. Finely chop the green chilies and the coriander.
Mash the khoya, 1tbsp singhada ka atta and paneer well till smooth as a dough. Make small marble sized balls. Roll the balls in singhada ka atta and roll again between palms.(you can also roll the balls in some samai rice). Heat the remaining ghee or oil and deep fry the balls till golden in colour.
Add the ball, the chopped tomatoes, the chopped chilies and coriander leaves to the fluffed rice and mix lightly.
Serve hot with cucumber raita.
Navratri Fasting (Vrat/Upwas) recipes or Navratri fasting food (vrat ka khana) and fasting rules or guidelines (Navratri Vrat Vidhi), I am compiling here for easy access of vrat or fasting recipes and general rules. Navratri festival celebrated across India in different forms and durga pooja, dandiya/garba and kolu is famous among navratri customs. Nav means nine so it's 9 days of celebration and worship of Durga (Shaki/Devi) in different avatars.
Nine forms of Shaki or Durga are Bhadrakali, Jagadamba, Annapoorna Devi, Sarvamangala, Bhairavi, Chandika, Lalita, Bhavani and Mookambika. In most part of North and Western India fast or Vrat/Upvas is observed during Navratri, in this period or in-general during fasting there are few rules observed though some of the rules differs in each household but general guidelines remains same even in other festival like Janmashtami, Shiv Ratri, Ekadashi etc.
Guidelines for Navratri Fasting (Vrat/Upwas)
Food not allowed in Navratri Fasting or Vrat
Food Allowed in Fasting/Vrat or Upwas
Disclaimer - I have tried to include everything to best of my knowledge, consulting with family and friends but as mentioned rules differs in each household so in your home if something is avoided or included do follow that and treat this as a general guidelines. If you think I should add something to this list do let me know. And if you try any of the recipe do share a recipe picture with me :)
Note - Avoid turmeric powder, salt and anything that's used in any of below recipes. Use the guidelines as mentioned above.
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Udaya Spices is an amazingly good shop. It's like stepping into the culture of India and Sri Lanka at once. The value is unbeatable, with hindi films ranging from 1 dollar. The service is very sufficient, and also very convenient. The quality is also moderately nice.Source :