Basant Panchmi Special- Rava Kesari Sheera/Kesari Halwa

Hello Foodies!!

Bringing in Basant Panchmi on a sweeter note and what a better way to prepare Kesari Sheera/Kesari Halwa.

All we need is,

Ingredients-

  • 2 tbsp  cup ghee
  • 10 cashews / kaju, halves
  • 1 tbsp raisins / kishmish
  • ½ cup rava / sooji / semolina, fine
  • 1 cup water
  • ¾ cup sugar
  • 2 tbsp saffron water / kesari
  • ¼ tsp cardamom power / elachi powder

Method-

Firstly, heat 2 tbsp ghee / clarified butter and roast 10 cashews, 1 tbsp raisins on low flame.

Once the cashews turn golden brown, keep aside.Now in the same ghee roast ½ cup semolina/sooji.

Roast on low flame for 5 minutes or till it turns aromatic. keep aside

In a large kadai boil 1 cup water.keeping the flame on low, add in ½ cup roasted semolina/sooji.

Stir continuously till the rava absorbs water and no lumps are formed.
further add ¾ cup sugar (add ½-1 cup depending on sweetness you prefer).
keeping the flame on low, stir well till the sugar dissolves.

Add 2 tbsp saffron water or kesari food color.(Soak few treads of saffron in warm water for 15 minutes). Here, I have used edible orange food color.

Make sure the mixture is combined well and no lumps are present.
cover and simmer for 2 minutes or till rava gets cooked well completely.

Additionally add roasted cashews, raisins and ¼ tsp cardamom power.
mix well till the rava kesari separates from pan.

Kesari Sheera/Kesari Halwa is ready to be served.

Do let me know when you try this irresistible bowl of kesari halwa in the comments section.

Happy Basant Panchmi!!

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One Year Blog Anniversary – Eat Pray Love Style!

Eat Pray Love is celebrating an anniversary!! 🎊🎊

It’s our one year blog anniversary and we are super-excited to share with you our journey!😇🙏🏻

Exactly a year ago, I started my blog on 10th October,2016  and pressed the publish button. 💌 I remember during my childhood I used to help my mother in the kitchen and would note down all the recipes.

Since then it became a ritual to maintain my recipe collections and now it is a cook book. But as time flew (read as married),I started to spend more time in kitchen and undying penchant to try new recipes.

So I decided to make one of my best cake recipe Double Layered Chocolate Truffle Cake. (http://wp.me/p8b7Mq-3J)

and celebrate my blog anniversary which is super-hit among my family and friends circle.

This “little blog” has grown into so much more than I could have ever imagined over the past year.

I just wanted to thank you each and everyone for inspiring,motivating, stopping by my blog and appreciating.

Eternally grateful.😇

Eat 🍽Pray 🙏🏻Love 💟.

Navratri Special – Bharwa Lauki with Kadhi/Stuffed Bottle Gourd with Kadhi

Day 7!!

Bharwa Lauki with Kadhi is the newly added recipe in my collection, tried and tested and instantly approved by my husband with two thumbs-up. It can be relished during fasting and as a breakfast or evening snacks.

Let’s get started

Preparation Time- 10 minutes,Cooking Time- 20-30 minutes, Servings- 2.

Ingredints-

Lauki (Bottle Gourd) – 1 Medium,

Curd-  1 cup,

Amarnath(Rajgira) Flour-2 tbsp,

Boiled potatoes-2 tbsp,

Green chillies chopped-3,

Powdered Black pepper – 1 tsp,

Rock Salt-1 tbsp,

Groundnut Oil -to fry.

Method-

  1. Peel lauki,cut into roundels,and remove seeds from the centre to make hollow.
  2. In a bowl, add mashed potatoes,green chiilies and black pepper mix well,mashing lightly.
  3. Stuff the roundel centres with mashed potatoes batter.
  4. Heat a oil in a non stick pan, add cloves and cardamom for saute.Place bottle gourd(lauki) on the pan and cook till golden brown. Cover it with lid so that’s it is cooked at the earliest.
  5. Uncover and flip it the other side.
  6. To prepare kadhi, add curd,amarnath flour,salt and black pepper and mix well.
  7. Add 1/2 cup water, and whisk well to make a smooth batter.
  8.  Pour the curd batter in another non stick pan,cook it, stirring continuously till the mixture thickens.
  9. Put some of the kadhi in a serving plate,arrange stuffed bottle gourd roundels over it and serve it immediately.Serve the remaining kadhi as required.

I am sure when you make this everybody is gonna love it. Hope you try this soon and don’t forget to share your feedback with us.

Bon Appetit!

Sabudana Khatti Meethi Namkeen- Pearl Tapioca (Sago)

Day 6!!

Sabudana Khatti Meethi Namkeen recipe is a delicious crunchy snack made with tapioca pearls(sago) which can be eaten during fasting and midnight munching too.

 
Ingredients
  • 1/2 cup Soaked Sabudana (overnight) (Tapioca Pearls)
  • 1 cup Roasted Peanuts,
  • 15-20 Almonds
  • Cooking oil , to fry
  • 1 teaspoon Rock Salt
  • 1 tablespoon Sugar , powdered
  • 1/2 teaspoon Whole Black Pepper 

Method-

1. In a pan heat some oil. Drop one pearl of sabudana in hot oil to test if it is heated optimally. If it rises instantly to the surface, the oil is ready to fry. Add sabudana to oil and let the sabudana fry and puff up for a couple of minutes without changing its colour. Remove sabudana on a plate lined with a paper towel to absorb extra oil. Similarly,fry the peanut but not over-fry.

2. Roast almonds and mix it with sabudana and peanuts.

3.Transfer it in a bowl, now add rock salt, powdered sugar and crushed black pepper.

4. Let it cool.Transfer it into air tight container.

Sabudana Khatti Meethi Namkeen can be relished along with tea,coffee or hot almond milk.

Happy Navratri!!

Rajgira Mathri/Amarnath Flour Chips

Day 5!

Preparation Time- 10 mins, Cooking Time- 5 mins,Serves- 4

Ingredients:

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

1 tsp Sendha namak(Rock Salt),

less than 1/4 cup water (approximately),

Groundnut oil for deep frying.

Method

1. In a bowl mix Amarnath flour, sendha namak and water till the dough is soft.

2. Cover the dough with wet muslin cloth for 15 minutes.

3. Divide the dough into small equal medium sized balls and roll it with rolling pin.

4. Prick it with fork and deep fry it.

5. Relish these Mathris with tea, coffee or hot almond milk.

Happy Navratri!!

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

Ingredients-

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

Method-

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, 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.

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appy Navratri!!<<
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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

Ingredients:-

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

Method:

  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!!