Fasting Recipe- Makhane ki Kheer/ Lotus-seed Kheer/Foxnut Pudding

Day Four!😇

Tired of having roasted Makhana/Foxnut on fasting days?? I wanted to have something sweet to satisfy my taste buds so thought of making Makhana kheer/ foxnuts pudding and here I am sharing recipe with you all .

Preparation Time – 10 minutes

Cooking Time- 30 minutes

Serving -2


Milk-3 cups,

Ghee-2 tablespoons ,

Sugar- 5 tablespoons ,

Cardamom powder(elaichi)- 1/4 tsp,

Crushed almonds – 5-6 pieces,

Raisins(kishmish)- 8-10 pcs,

Makhana/Lotus Seeds/Foxnuts -1 cup roasted and crushed,

Mace powder-(Javitri) – 1 pinch


1. Place a fry pan on low heat. Add ghee in it.

2. Now add the chopped makhane to the pan, sauté for 2-3 minutes. Remove the makhane and keep them aside. Crush the fried makhanas with a rolling pin.

3.Now, take a deep bottom pan add milk and give it a boil.

4. Then, add cardamom powder, mace powder, nutmeg powder, roasted and crushed Makhane, almond and raisins. Give it a stir.

5. Reduce heat and cook on low flame for another 20-25 minutes, stirring constantly till the milk attains a thicker consistency or reduces to ¾.

6. During this period, keep on stirring every 2 minutes so that it does not stick to the sides, bottom and burn.

7. Add sugar as per your taste. Stir continuously.

8. Remove from heat and transfer to a bowl.

9. Garnish it with pistachios.

10. Serve hot and enjoy.

appy Navratri!!<<


Navratri Recipes-Instant Fasting Dosa/ Bhagar Dosa /Samo Dosa (Varai/Vrat ka Chawal)

It’s day three of Navratri and I thought of making  dosa from Varai/Bhagar/Samo. I can fulfill my hunger pangs with this easy dosa recipe anytime and so can you too.

Preparation Time- 10 mins,Cooking Time- 5 mins,Servings-2

For that you will need


1 Cup Bhagar/Samo seeds/Varai,

1 boiled,pealed and mashed potato,

1/2 cup powdered peanut,

Rock Salt to taste,

Cumin Seeds,

Green Chilli paste


  1. Wash samo seeds 3-4 times properly with water. Soak samo seeds overnight.
  2. Take soaked samo seeds with water into a blender pot. Add potato in it.
  3. Make it into a fine paste,make it runny not too thick.
  4. Add cumin seeds,rock salt,ginger chilli paste and powdered peanut Mix well. Dosa batter is ready.
  5. Heat a pan on a medium flame.Put the batter on the pan.
  6. Cook it for around 2-3 minutes until crisp.
  7. Bhagar Dosa is ready. Relish it with Amti.

Happy Navratri!!

Kuttu ke Atta ki Papdi Chat/Singhade Atta Ki Chat/Buckwheat Flour Chips

Bored of having potatoes,pumpkin and other common fasting foods? Let’s not delay it and start making kuttu ke atta ki papdi chat/buckwheat flour chips.

Preparation Time- 10 mins, Cooking Time- 5 minutes, Servings -2.


For Papdis

Kuttu ka atta / Buckwheat Flour – 1 Cup
Jeera/Cumin Powder – 1/2 tsp
Sendha Namak/Rock Salt – to taste
Pepper Powder – 1/4 tsp ( optional )
Water – As needed
Oil for deep frying

For Toppings

Prepared Papdi – as needed
Chopped Boiled Potato as needed
Tamarind Chutney(Imli) – As needed
Curd – as needed


  1. In a bowl, mix all the ingredients listed for papdi,add water in small quantity i.e 1 tbsp and knead into soft dough. Cover it with wet muslin cloth and keep it aside for 15 mins.
  2. Divide dough into 2 parts,take one part of dough and roll into thin roti and cutting into desired shapes.
  3. Prick the papdi with fork at 4-5 places so that it doesn’t puff up while frying.
  4. Deep fry into hot oil in small batches until golden brown.
  5. Drain into kitchen towel.

For Toppings


In a plate arrange a few papdi,top it up with potato pieces,add 1 tsp of beaten curd with tamarind chutney before serving.

Happy Navratri!!

Fast Recipes-Rajgira Nankhatai / Rajgira Cookies/Amarnath Cookies/Fasting Menu for Navratri Festival

Welcome the auspicious nine day long festival of Navratri with this super easy and quick recipe for fast/vrat. Rajgira Nankhatai is perfect for dipping in your evening tea while you fast.This recipe was an instant hit and approved by my family.

Rajgira Nankhatai/Rajgira Cookies.

Preparation Time- 10 mins, Cooking Time- 20 mins,Serves- 15-20


1 1/2 Cup Rajgira flour (Amarnath flour),

1/2 powdered sugar,

4 tbsp powdered cashew-nuts{kaju} and almonds,

1/2 tsp cardamom powder,

6 tbsp ghee,

1 pinch Sendha namak(Rock Salt),

less than 1/4 cup water (approximately),

For Garnishing

Chopped Pistachios.


  1. In a large bowl mix rajgira flour,powdered sugar,powdered cashew nut and almonds,cardamom powder and salt.
  2. Slowly pour the water in the bowl and knead well.Make sure that it is not tight dough.
  3. Mix everything together and cover the bowl,by refrigerating for 15 mins.
  4. Pre-heat the oven for 5 mins at 180’C.Place the parchment paper and remove the dough from fridge and make small equal size ball.
  5. Make a cross over each ball with a sharp knife which helps to release steam within.
  6. Bake at 180’c for 20 minutes.
  7. When done, take it out and let it cool on the tray on a wire stand.
  8. Garnish it with chopped pistachios.


Enjoy with tea or coffee!!


Until than Halo Re Halo!!





Modak Poli!!

Yes Ganesh Chaturthi is here!! The festival of Lord Ganesha which is celebrated throughout India with fun and frolic!🎊


To celebrate this auspicious period of 10 days, I decided to make Modak Poli! Yes you heard it right! Modak Poli is a dish with a twist of Modak filling inside Poli dough!!

So let me share the recipe with you all guys!! Make your Ganesh Chaturthi special with Modak Poli!


Preparation Time: 10 minutes,

Cooking Time : 20 minutes,

Servings :6




For Filling-


Coconut Powder – 1 cup,

Jaggery-1 cup

Crushed Dry Fruits- 1/2 cup

Elaichi Powder – 2 tbsp


For Dough-

Maida – 1 cup,

Rice Flour – 1 cup

Lukewarm Water- According to texture( softness of the dough)

Ghee- To roast





  1. Firstly, we will prepare the filling for that we will take coconut powder, jaggery and crushed dry fruits and mix well.
  2. Heat the pan, add ghee and roast the mixture well until brown.
  3. Now when it’s has been stirred well until brown turn off the flame and let it cool.



For Dough –

  1. In a bowl, add maida, rice flour and knead it with lukewarm water until soft.
  2. Cover the dough with wet cloth for 30 minutes.
  3. Now make balls from the dough and fill it with filling.
  4. Roll it with hands without the help of rolling pin.
  5. Roast it on the pan with ghee until brown on both sides.



Your Modak Poli is ready!! Relish it with your family and friends.


Do let me know how you made it.😊


Until than


Ganpati Bappa Maurya!!🙏🏻🎊

Crackling Spinach

Crackling Spinach. This is one of the best spinach starters I ever had. This is very easy to make recipe ideal for parties, get-togethers and kids.

Preparation Time: 7-10 minutes, Cooking Time- 5 minutes, Servings- 4


Spinach – 2 Bunches (Chopped)

Notes – Shred the spinach, wash it thoroughly with water and drain well. Spread it on a muslin cloth and allow it to dry completely.

Seasame Seeds- 2 tbsp,

Dry Red Chillies-2, (broken

Sugar-2 tsp,

Salt-1 pinch,

Chilli Flakes- 1 tbsp,

Oil- to deep fry


Step 1 – Heat the oil in a broad non-stick pan and add sesame seeds.

Step 2 –  Add dry red chillies,chilli flakes, powdered sugar and salt.


Step 3- Heat the oil for deep-frying in a deep non-stick pan and place some of the spinach in a strainer.

Step 4 -Dip the strainer in the hot oil and deep-fry for approx. 2 to 3 minutes or till the spinach is crisp.

Step 5-  Remove from the strainer and drain it on an absorbent paper.

Step 6 – Pour it in the plate and add dry red chillies, chilli flakes,powdered sugar and salt. Mix well.

Step 7- Serve it in a plate/ bowls and relish.



Lagan Nu Custard- Navroz Special!

Lagan Nu Custard- Navroz Special!

Happy Navroz !!

Lagan Nu Custard – An Iconic Parsi Dessert!

Preparation Time – 5 minutes, Cooking Time- 1 hour, Servings- 4


1.5 litres milk,

1 cup all purpose flour,
1/3 tin condensed milk,
300 gm sugar,
1/2 teaspoon cardamom and nutmeg,
1 tsp vanilla essence,
Handful of sliced almonds,cashews and raisins.


Step 1- Bring the milk to a boil in a large non-stick pan.

Step 2- Once the milk has boiled, remove from the heat and stir in the condensed milk & sugar. Cook over a slow fire. Now it is the time to taste the milk. If you feel you need more sugar, add some in. Keep stirring this for a good 15 minutes until sugar is melted, the milk sticky and ivory in colour. Remove from the gas and cool.

Step 3- In the meantime, in a steel bowl mix maida, vanilla, nutmeg and cardamom until frothy.

Step 4- Stir this mixture into the cooled milk. Once it’s all mixed, grease a large baking dish and pour the mixture in.

Step 5 -Put the dish in a pre-heated oven and bake until golden (atleast an hour on about 220 degrees celcius). Garnish with the nuts and put it back in the switched off oven.

Step 6 -Chill and serve – it tastes best the next day once the custard is set.

You can relish it in an individual glass or cups!!