Shudh Bhojan

These are some of the fasting foods prepared during various religious occassions:



1. SWEET POTATO HALWA
Ingredients :
Sweet Potato 1/2 Kg.
Sugar 100 gms.
Ghee 150 gms.
Green Cardamom Powder 1 Tsp.
Boiled Almonds 50 gms. (Soaked in hot water)
Boil the Sweet Potatoes in pressure cooker for about 10 mins. In a Kadhai add Ghee, then add mashed Sweet Potaoes & stir for 10 mins. in slow flame. Then after 10 mins. add sugar. Keep on stirring for 5 mins. Halwa is Ready. Transfer it in a bowl & garnish with green Cardamom powder & chopped almonds.
2. SABHUDANA CUTLET WITH COCONUT CHUTNEY
Ingredients:
Sabhudana 1/2 Kg.
Curry leaves 4 leaves
Green Chillies 3 to 4 finely chopped
Coriander leaves for garnish
Peanuts 50 gms. (Powder)
Lemon Juice 1
Black pepper powder 1 Tsp.
Salt to taste
Oil for Frying
Pototes _ 4 big size (boiled & mashed)

Wash Sabudana and soak in water for one hour. Drain for one hour. In a bowl add sabudana and add all the ingredients. Make a dough. Make small balls from the dough. Deep Fry.

For Chutney (Coconut) :
Ingredients :
Green Chillies 6 - 7
Coconut 1
Green corriander 1/2 bunch
Cumin seed 1 Tsp.
Lemon Juice 2
Add salt to taste

In a mixie add chopped coconut & all the other Ingredients. Transfer it in a bowl.

For Teadka :
In a small pan add 1 tsp oil & then add 1 tsp mustard seeds, when mustard seeds began to crackle add 2 to 3 curry leaves, then garnish this tadka over chutney.
3. SABHUDANA POHA
Ingredients :
Sabhudana 1/2 Kg.
Green Chillies 2 to 3 finely chopped
Curry leaves 4
Green Coriander leaves for garnishing
Peanuts 1 Tsp.
Mustard seeds 1 Tsp.
Lemon 1
Salt to taste
Oil 1 Tbsp.
Black Pepper Powder 1 Tsp.
Wash Sabhudana. In a kadhai add oil then add mustard seeds, when it begins to crackle add curry leaves, Green Chillies & peanuts then add Sabhudana. Stir well then add salt & Lemon Juice, Black Pepper Powder. Garnish with green corriander. Serve Hot
.
4. SINGARA POTATOES CUTLETS WITH TAMARIND CHUTNEY
Ingredients :
Singara Flour 1 Cup
Boiled smashed potatoes 1/2 kg.
Green Chillies 2 to 3 finely chopped
Salt to taste
Corriender leaves
White Pepper Powder 1 Tsp.
In a bowl add all these ingredients & mix well. Make round balls from this. Stuffing & shallow fry it till Golden colour. Serve it with tamarind chutney. Soak a Tamarind in Lukewarm water for about 30 mins. & then force through a strainer. Now in a same pan add this tamarind water when the boil comes add 200 gms sugar or Jaggerry & stir well for about 30 mins or till it become thick.
5. SINGARA POORI WITH CURD POTATOES
For Paste:

In a bowl add singara 1/2 kg. add 1 tsp oil & water & make soft dough. Make small balls & make poori through poori maker & deep fry it till Golden brown.

Curd Potatoes
Ingredient :
Curd 1 Cup
Potatoes 1/2 kg.
Green Chillies 2 to 3 finely chopped
Cumin seed 1 tsp.
Mustard seed 1 tsp.
curry leaves 2 to 3
Green Corriender For Garnishing
Kasturi Methi 1 tsp.
Salt to taste
Cumin Powder 1 tsp.
White Pepper Powder 1 tsp.
Ghee 2 Tbsp
Turmeric Powder 1 tsp.

Boil potatoes & cut with knife into small pieces. In a pan add ghee then add curry leaves, cumin seed, Mustard seeds, chopped Green Chillies, then add beated curd, when boil comes. Add turmeric powder, white pepper powder, Cumin powder, Kasturi Methi then add potatoes. Keep in slow flame for about 5 to 7 mins. then add 1/2 cup water & again keep it for 5 mins. in slow flame & in the end add salt. Transfer in a bowl & garnish with green corriander leaves. Serve with Singara Poori.

6. KHEER

Ingredients :
Milk 1 litre
Fast rice 1 cup
Sugar 1 cup
Green Cardamom Powder 1 tsp

Wash rice properly then soak in water for 30 mins. Boil Milk. When Milk starts boiling add rice. When rice is properly done add sugar mix well. Garnish with Green Cordamom Powder.
7. SINGARA PUMPKIN PAKORA
Ingredients :
Pumpkin 1/2 kg finely chopped
Singara Flour 1 cup
Green Chillies 1 tbsp finely chopped
Cumin Powder 1 tsp
Salt to taste
Oil for Frying
In a bowl add Pumpkin & in that add all the ingredients & mix well. Now take oil in a pan & deep fry it. Serve with Tamarind chutney.
8. BESAN KE LADOO (GRAM FLOUR LADOO)
Ingredients :
Besan 1 kg.
Castor Sugar 1 kg.
Desi Ghee 800 gms.
Green Cordomom Powder 1 Tbsp
Dry Fruits Almonds & Cashewnuts, Almonds 1 tbsp, Cashewnuts 1 tbsp
For garnish silver foil.
In a kadhai add Ghee, when it become hot add Gram Flour & keep stirring till it become red in colour. Let it be cool. Then add castor sugar & mix evenly. In that add green cardamom powder & Almonds & Cashewnuts finely chopped. Now shape it into small round balls & now garnish it with silver foil.
9. KESARI KHEER (SAFFORN KHEER) Ingredients :
Milk 6 cups
Rice 75 gms.
Ghee 4 tsp.
Sugar 2/3 cup
Green Cordomom Powder 1 tsp.
Almond 3 tsp. (Boil in hot water & remove the skin)
Raisins 5 tsp.
Saffron 2 tsp. (dissolve in warm milk)
Milk to dissolve saffron 2 tbsp.
Pick, wash rice in running water & soak for an hour & drain.
Boil milk in a handi & remove. Heat Ghee in a separate handi, add rice & stir until it begins to colour. Transfer the milk & bring to boil, stirring constantly reduce to low heat & simmer until the rice is cooked. Then add sugar & continue to cook until reduced to a custard constinency. Now add the remaining ingredients & serve for a minute, Remove to a silver bowl & serve hot.
10. GULAB JAMUN
Ingredients :
Khoya 300 gms.
Chhenna 50 gms.
Sugar 4 1/2 cups
Flour 40 gms.
A pinch of soda bi-carbonate
Green Cardomom 10
Pistachio 4 tsp
Saffron 2 tsp
Rose water 2 drops
Ghee to deep fry.
Knead gently khoya. Crumble the Chhenna & knead gently.
The syrup : Boil sugar with water to make a syrup of one string consistency & keep warm. Dissolve soda Bi-carbonate in a tablespoon of water.

For the Gulab Jamun: Mix Chhenna with khoya, add flour & the dissolved soda bi-carbonate, knead gently. Reserve 50 gms., for the filling & make 20-24 balls of 1 inch diameter with remaining mixture.

The Filling : Pear Cordomom & Discard the skin. Blanch Pistachio cool & remove the skin & cut into slivers, pound saffron with a pestle to break the flakes. Add Cardomom seeds, pistachio Sliver saffron flakes & rose water concentrate to the reserved mixture & mix well

.
For stuffing : Flatten the balls, place a portion of the filling in the middle, seal & make smooth balls. Cooking : Heat ghee in a Kadhai add the balls & deep fry over medium heat until golden brown. Remove & Immerse immediately in the syrup.
To serve : Remove to a glass bowl along with the syrup. Serve Hot.
11. STUFFED EGGPLANT
Ingredients :
2 eggplants (cut in half. lengthwise)
1 small can of tomato puree (8 oz.)
1 cup bread crumbs
2 zucchmi (chopped in ╝ inch cubes)
1 pound mozzarella cheese (grated)
1 1/2 cups oil or ghee
1 1/2 teaspoons black pepper
1 1/2 teaspoons salt
1/2 teaspoon hing
1 teaspoon lemon Juice
1 tablespoon basil leaves
1 tablespoon oregano flakes
Pinch of sugar

In large skillet heat 1 cup oil or ghee. Cut eggplants lengthwise in equal halves. Place all four halves of eggplants face down in hot oil. Adjust to low heat. Cook eggplant for about 10 minutes on each side or until very tender. It's ready when you can push a knifepoint through easily. Turn off flame and set aside.

In l-quart saucepan add 1/2 cup of oil or ghee. When heated add 1 teaspoon black pepper, hing, and lemon juice. Quickly add tomato puree. Add 1/2 cup water, pinch of sugar, 1 teaspoon salt, and basil leaves. Cook on medium heat for 1/2 hour, stirring often.

In small skillet add last 1/2 cup of oil or ghee. When hot add Vi teaspoon black pepper. Quickly add chopped zucchini, add 1/2 teaspoon salt, and fry at high heat for 5 minutes, stirring frequently. Add breadcrumbs and lower heat. (Spiced breadcrumbs may be used, but then refrain from using salt.) Cook for 2 more minutes.

Return to skillet with cooked eggplants. Divide zucchini stuffing in four parts, put evenly on lop of eggplants, and cover with sauce and grated cheese. Cover and put on a low flame until cheese is melted. Garnish with parsley and oregano. Serve hot.

Serves 4.
12. HERB ROLLS

2 tablespoons yeast
1 1/2; cups warm water (105°)
1/3 cup buttermilk
1 tablespoon sugar
1 teaspoons salt
1/2 cup melted butter
3 cups flour
1 teaspoon oregano
1 1/2 teaspoons basil leaves
1 tablespoon chopped parsley
1/4 teaspoon hing
In large bowl add yeast to water and let sit for 30 seconds. Add melted butter, spices, buttermilk, salt, and sugar.

Gradually stir in flour and knead for 8 minutes. If too wet add a little more flour. Grease large bowl with a little butter and add dough. Cover and let rise in warm kitchen area until doubled in bulk (approximately 45 minutes). Fold dough over, punch down, and knead I minute.

Preheat oven to 375°. Grease muffin pans.

Mike 36 small balls about 1-inch each. Fill greased muffin tins with 3 balls each. They will look like a cloverleaf. Cover and let rise for I hour.

Bake for 15 minutes or until golden brown. Serve hot with butter.


Makes 1 dozen rolls.
14. VEGETABLE SALAD

1 8-ounce pitted black olives (drained)
1 16-ounce can water-packed artichoke hearts (drained)
1/2 pound hard Italian cheese(cut in 1/2 inch slices)
3 medium size tomatoes (cut in eights)
3 tablespoons olive oil
1 1/2 teaspoons lemon juice
2 teaspoons shopped fresh basil leaves
1/2 teaspoon salt
1/2 teaspoon black pepper
Pinch of hing

In bowl combine all the above ingredients and set in refrigerator for 1 hour before serving

Servers: 4
15. LEMON SHERBET

1 cup whipping cream
1 cup yogurt (plain)
2/3 cup sugar
Juice from 1 lemon
A drop of yellow food colouring
1 1/2 teaspoon grated lemon peel

In bowl combine whipping cream & sugar. Whip with mixer on on high speed until cream is stiff. Fold in lemon juice, yogurt, and lemon peel. Add coloring at this time if desired. Put in freezer. Stir every 45 minutes until frozen (about 5 hours)


Serves: 4
16. KADDU KE PAKODE

1 cup (120 Gms) Singhare ka atta (Waterchestnut flour)
2 teaspoon Sendha namak (Rock salt)
1/2 teaspoon Chilli Powder
1 teaspoon Green Chillies, finely chopped
250 Gms. Kaddu (Pumpkin) peeled, coarsely grated
1 Potato (small), peeled, coarsely grated
1 teaspoon Ginger, sliced
1 teaspoon Hara Dhania (Green coriander), chopped optional
Oil for deep frying

Mix together all ingredients (expect oil) and add enough water to make a thick batter with dropping consistency.

Heat the oil, to the point, when a bit of batter dropped in comes up at once. Drop spoonfuls of the batter in to fry.

Turn once and remove from oil when firm and slightly coloured. Drain on an abdorbent paper and keep aside till ready to serve.

To server, fry in hot oil until golden and crisp (over high flame)

17. KELE KI SABZI

2 Bananas (raw), peeled & diced
1 teaspoon Ajwain (Thymol seeds)
1/4 cup (60 gms.) Oil
2 Sabut lal mirch (whole red chillies)
2 teaspoons Sendha namak (Rock salt)
1 teaspoon Lemon juice

Heat oil in a heavy based pan, add ajwain and lal mirch. Once mirch darkens a bit, add banana and turn around over high flame till all the pieces are coated with oil.

Lower heat, add salt, let cook, covered, till tender. Should press easily with back of spoon.

Mix in lemon juice and serve garnished with hara dhania.

18. KOOTOO KE PARANTHE

2 cups (240 Gms.) Kootoo ka atta
1 large (125 Gms.) Potato boiled, peeled & mashed smooth
1 teaspoon Sendha namak (Rock salt)
Water to knead
Ghee for frying paranthe
Dry flour for dusting

Mix atta, potato and salt together add water and knead into a pliable dough. Cover and leave to rest, for atleast 30 minutes.

Breat dough into 8 pieces and shape each into round, smooth balls dusting with atta, if it sticks.

Roll into rounds of 1/4 cm thick. You will have to roll by patting with hand. If you want to roll with rolling pin, increase the proportion of potatoes.

Heat the tava, (to the point when a drop of water dropped over it, sizzles and then evaporates). Please one parantha on the tava, lower flame to medium and when edges start lifting slightly, make a trail of ghee along the outer edge of the paratha.

When the underside is crisp and darker, smear ghee on the uncokked surface, increase flame and turn the parantha upside-down. Cook on the other side too. It is ready to be served when dark and crisp on both sides.

19. DHANIA KI PANJEERI

3 cups (250 Gms.) Sabut dhania
1/2 cup (120 Gms.) Ghee (Clarified butter)
1/2 cup (120 Gms) Boora
1/4 cup Chironji (Sunflower seeds)
1/4 cup Desicated coconut

Grind the dhania and pass through a fine sieve.

Heat ghee, add dhania and saute till slightly darkened and sort of clumps together when pressed. REmove from flame and keep aside to cool.

When the dhania is cooled mix-in boora throughly and then add chironji, alomonds and coconut.

20. CHAAWAL KA DHOKLA

3/4 Cup (90 Gms) Samwat ke chawal, dry roasted lightly, cooked
1 cup (200 Gms)Dahi (Sour Yoghurt)
1 Tea spoon Green chillies
To Taste Sendha namak (rock salt)
1 Tea Spoon (15 Gms) Oil

For the tempering

2 Sabut lal mirch (dry red peppers, whole)
6-7 Kadhi patta (curry leaves)
1/2 Tea Spoon Zeera (cumin seeds)
1 Tea Spoon (15 Gms) Oil

Grind together the ginger and green chillies to a smooth paste.

Mix rice and dahi into a smooth, thickish batter, add the ground paste, salt and oil and leave to ferment for 4-6 hours (depending on the weather) in warm place. Should become a bit spongy.

Grease a round tin (20 cm/8"), just before pouring it, beat the batter and transfer into greased tin.

Place tin into a steamer or in a larger vessel with lid which will accomodate the tin, let cook for 20 minutes. Test doneness with a skewer and if it comes out clean, remove from flame and let cool.

Prepare tempering and pour over the dhokla. Cut into desired size pieces and serve garnished with hara dhania and coconut. Can be accompanied by Coconut/Green chutney.

21. ALOO BONDA

500 Gms (3 cups) Potatoes, boiled, peeled and cubed
2 Tea spoons (30 Gms) Oil
1 Tea spoon Ajwain (Thymol seeds)
1 Sprig Kadhi Patta (curry leaves)
2 Tea Spoons Sendha namak (rock salt)
2 Green chillies, chopped fine
2 Tea spoons Hara dhania (green conrainder), chopped
1 Tea spoon Lemon juice

For the batter

1 cup (120 Gms) Singhare ka atta (Waterchestnut flour)
2 Tea spoons (Rock salt)
Oil for deep frying

Heat 2 tea spoon oil, add ajwain and kadhi patta, saute over high flame till they darken a bit.

Add potatoes and turn around till well mixed. REmove pan from flame, add salt, chillies, hara dhania and lemon juice.

When cool enough to handle, shape mixture into walnut sized balls.

For the batter, mix atta and salt together, add enough water to make a batter of pouring consistency.

Heat the opil, to point when a drop of batter comes up at once. Dip potato balls into batter, and drop into the hot oil. Fry to a light brown, remove from oil and drain on absorbent paper.

When ready to serve, fry once again in hot oil, over high flame to a golden brown and serve with green chutney.

22. HARYALI PANEER

1 Green masala
1/2 Kg. Paneer
2 tea spoon Oil


Cut paneer into desired pieces and marinate in the masala.

Heat oil in a frying pan and just before serving pan fry the paneer on both sides over high heat, till light brown, and serve.

23. GUJARATI KADHI

2 cups (400 Gms.) Dahi (yoghurt)
2 tea spoon Singhare ka atta (waterchestnut flour)
2 cups Water
1 tea spoon Sendha namak (rock salt)
1 tea spoon Chilli powder
1/4 tea spoon Daalchini (cinnamon) powdered
2-3 tea spoon Sugar
2 tea spoon Oil
2 tea spoon Zeera (cumin seeds)
1 sprig Kadhi patta (curry leaves)
3-4 Sabut lal mirch (whole red chillies)
2 tea spoon Hara dhania (green coriander), choipped


Beat the dahi and atta together till smooth.

Add salt, chilli powder, daalchini, sugar and water, mix well.

In a heavy based pan, heat the oil, add zeera, kadhi patta and sabut lal mirch.

When zeera splutters, add the dahi mixture, increase flame and bring to a boil. Leave to simmer for about 15-20 minutes.

Serve hot, garnished with hara dhania.

24. MAALPUA

1 cup (125 Gms) Khoya, crumbled
1/4 cup (25 Gms) Arrowroot
1/2 cup (120 ml.) Milk
1/4 tea spoon Elaichhi (cardamom) powdered
Ghee (clarified butter) for pan frying
1 cup (240 Gms) Sugar
1/2 cup (120 ml) Water
Almonds, blanched and shredded, for garnishing


Bland khoya and arrowroot together, add elaichi and kali mirch.

Mix in milk, little at a time, enough to form a thick batter of dropping consistency

In a board pan, dissolve sugar over low flame in the water, stirring continuously but not letting it come to a boil.

Once dissolved, increase flame and let the syrup cook till a drop on the thumb, pressed with a finger and pulled apart forms a 'thread'. If not, dilute and cook some more. Keep warm.

Heat a thick layer of ghee, drop equivalent to a tablespoon of the batter into it, lower flame and cook till light brown on both sides. Lift out of the pan and drop into the sugar syrup.

Repeat above step till all the batter us used up. Lift out the maalpuas from the sugar syrup and transfer to serving dish. Serve hot garnished with almonds.

25. CHAAWAL KI KHEER

5 cups (1 Kg) Milk, full cream
1/4 cup (50 Gms) Samvat/parsai ke chaawal, washed
1/2 cup (120 Gms) Sugar
10 -12 Kishmish (raisins)
4 Choti elaichi (green cardamoms)
10-12 Almonds, blanched and shredded

Put rice and milk in a deep pan and bring to a boil.

Simmer over low flame, stirring occasionally till the rice is cooked and milk has thickened. Takes about 25 minutes. Actually cooking time depends on how thick want the kheer, so cook accordingly.

When cooked, add sugar, kishmish and elaichi. Stir till sugar is dissolved and 10-15 minutes after that.

Transfer on to a serving dish, garnish with the almonds. Serve hot or chilled.

26. MINGI PAAK

1/2 cup (50 Gms) Magaz (dried, peeled melon seeds)
1 tea Spoon (15 Gms) Ghee (clarified butter)
3/4 cup (150 Gms) Khoya
1/2 cup (120 Gms) Sugar
1/2 cup (120 Gms) Water
Dry roast magaz, till they get a hint of colour. Keep aside to cool.

Add ghee and sautÚ khoya in same pan till khoya is smooth and slightly fried. Remove from flame, mix in magaz and keep aside.

In another pan, put sugar and water together and dissolve sugar over low flame.

Once the sugar dissolves, bring to boil and let syrup cook till thick. A drop put in a cup of cold water, should set at once, into a firm but not hard heap (soft ball).

Remove pan from flame and mix syrup immediately into the khoya mixture, stirring vigourously to blend well. Transfer to a greased plate, pat to level and leave to cool.

When cool and set, cut into pieces, using a sharp knife. Arrange on to a serving dish and serve.

27. KAAJU KI BURFEE

250 Gms Kaaju (Cashewnuts)
250 Gms (1 cup) Sugar
240 Gms (1 cup) Milk
Vark (silver leaves) for decoration, optional

Blend together the kaaju and milk very finely, in a blender.

Put paste in a kadhai, add sugar and cook over low flame, stirring till the sugar dissolves and then bring to a boil.

Continue stirring over medium flame, till mixture collects together and becomes dough-like.

Remove from flame and when cool enough to handle, roll on to a greased surface, with a greased rolling pan to a 1/4 cm, 1/8" thickness.

Cover with the vark and when cooled, cut into diamond shaped pieces and transfer onto a serving dish.




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