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Shravani Shanivaar
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Ingredients:- |
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| Rice (Preferably Basmati) |
¼ kg |
| Peas (Muttar) |
100 gms |
| Red chilli powder |
1 teaspoon |
| Garam Masala Powder |
¾ of teaspoon |
| Turmeric powder |
½ teaspoon |
| Curds |
1 tablespoon |
| Green Chillies |
3 (slit lengthwise) |
| Oil or Ghee |
7 teaspoon |
| Cinnamon stick |
1 inch piece |
| Cloves |
4 |
| Cardamom |
2 |
| Shah Jeera (Black cumin seeds) |
½ teaspoon |
| Jeera (cumin seeds ) |
¼ teaspoon |
| Coconut milk |
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| Ginger paste |
1 teaspoon |
| Sugar |
¼ teaspoon |
| Water |
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| Salt |
To taste |
| Coriander |
For garnishing |
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Procedure |
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| Wash the rice. Drain it and keep it
aside for atleast half an hour. In a thick bottom pan heat oil (or ghee). Then
add the whole garam masala (Cinnamon stick, Cloves, Cardamom, Shah Jeera (Black
cumin seeds), Jeera (cumin seeds ) ). Add the rice and fry for minute. |
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| Add peas, powdered
masala, salt, ginger paste, sugar & curds. Mix well. Add coconut
milk and water. This mixture of coconut milk and water should be
twice the quantity of that of rice. Keep on high flame till it
boils. then lower the flame and cover the pan with lid till the
rice cooks. Garnish with finely chopped coriander leaves. Serve
hot. |
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| Vade (Rice
Flour Puris) |
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Ingredients |
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| Rice flour |
1 cup |
| Urad Daal flour |
¾ cup |
| Cumin seeds |
½ teaspoon |
| Coriander leaves |
2 tablespoon |
| Turmeric powder |
¾ teaspon |
| Oil |
1½ tablespoon (For dough ) |
| Oil |
For deep frying |
| Warm water |
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| Salt |
To taste |
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Procedure |
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Make a paste of cumin seeds, coriander
leaves and green chillies. Mix rice flour, urad daal flour, salt, the grounded
paste and oil into a fine dough with warm water. Make small lemon size balls
from the dough. |
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Roll one ball on a plastic sheet like a puri, neither too
thin nor too thick. Deep Fry in hot oil. Serve Hot. |
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Ingredients |
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| Rajeli bananas |
3 (big) |
| Sugar |
9 teaspoons |
| Rice flour |
5 to 6 tablespoons |
| Salt |
To taste |
| Oil |
For deep frying |
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Procedure |
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Smash ripe Rajeli bananas. Add
Sugar to it (sweetness may vary). Keep aside for atleast half an hour. Then
add rice flour to the mixture. Put approximately a flat table spoon mixture in
hot oil. Deep fry the umbars. |
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| Bhendi (Ladyfinger) Bhaaji
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Ingredients |
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| Ladyfinger (bhendi) |
½ kg |
| Red chilli powder |
2 teaspoon |
| Parbhi Sambar |
2 teaspoon |
| Turmeric powder |
1 teaspoon |
| Aamchur powder |
½ teaspoon |
| Asafoeteda (hing) |
¼ teaspoon |
| Oil |
4 tablespoon |
| Salt |
To taste |
| Desiccated (grated) coconut (fresh) |
2 tablespoon for garnishing |
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Procedure |
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Wash the ladyfingers, wipe them and cut into half inch
pieces. In a thick bottom pan heat oil add astafoetada to it. Add the lady
finger and keep on a low flame. Add red chilli powder, parbhi sambar,
turmeric powder, aamchur powder and salt. Stir and keep lid on pan. Put water
on lid and keep for flame 10 min. Garnish with desiccated coconut. Serve
hot. |
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| Kaakadiche (Cucumber) Sambare
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Ingredients |
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| Cucumber |
1 |
| Red chilli powder |
¼ teaspoon |
| Garam Masala (Parbhi Sambar) |
¼ teaspoon |
| Turmeric powder |
¼ teaspoon |
| Coconut Milk |
½ coconut |
| Rice flour |
2 tablespoon |
| Sugar |
3-4 teaspoons |
| Asafoeteda (hing) |
a pinch |
| Salt |
To taste |
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Procedure |
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Peel the cucumber. Remove its seeds and cut into small cubes.
In a thick bottom pan put the cucumber pieces, asafoeteda,
red chilli powder, parbhi sambar and turmeric powder. Add water and cook
till the cucumber is tender. Dissolve rice flour in thin coconut milk and add
to the cucumber mixture. Boil for some time and add thick coconut milk. Add
sugar and boil. The sambare should have a thick consistency. Serve hot |
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Godee Batati (Potatoes in gravy)
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Ingredients |
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| Potatoes |
4 medium size |
| Red chilli powder |
1½ teaspoon |
| Parbhi Sambar |
1½ teaspoon |
| Turmeric powder |
½ teaspoon |
| Cloves |
2 pieces |
| Cinnamon |
½ inch piece |
| Asafoetida (hing) |
a pinch |
| Oil |
4 teaspoon |
| Ghee |
3 teaspoon |
| Ginger paste |
½ teaspoon |
| Salt |
To taste |
| Onion (optional) |
1 big piece |
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Procedure |
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Peel the
potatoes and cut each into two pieces. In thick bottom heat the oil and add
cinnamon stick, cloves and asafoetida. Add potatoes, ginger paste, chilli
powder, sambar, turmeric powder, salt, water to cover the potatoes. Keep on low
flame. Put a lid on pan. When the potatoes are tender add ghee to it and keep it
on flame for a minute. This gravy should be thin and oily. |
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Optional |
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Onions and garlic can be added on non-fasting days. Cut
onions length wise and add it with potatoes while cooking. |
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Chutney
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Ingredients |
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| Coconut (grated) |
½ |
| Coriander leaves |
2 to 3 tablespoon |
| Green chillis |
4 |
| Salt |
To taste |
| Sugar |
A pinch |
| Lemon juice |
½ lemon |
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Procedure |
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Grind all the ingredients finely. |
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Personal Touch |
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The items mentioned in the above taat have been
generalised as far as possible. There may be variations in each household. Even
the tastes may vary. |
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Sau Meghana P. Rane
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