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Ingredients:
Varai: 1 cup
Yogurt: 4 cups
Pomegranate: cup
Salt to taste
Seasoning:
Ghee: 2 tsp
Jeera: tsp
Method:
Prepare for seasoning. Heat ghee in a pan and add Jeera, red chillies, curry leaves and grated ginger and fry for a
while and keep aside.
Mix yogurt (curds) into the cooked varai and then the seasoning mixture.
Ingredients:
Milk: 4 cups
Sugar: cup
Ghee: 1 tsp
Method:
Boil the milk and add the grated sweet potato mixture and cook in the milk till it softens.
Add sugar and cardamom powder and grated coconut for 3 to 4 mins.
Heat ghee in a separate pan and add cashews and raisins. Once the cashews turn golden brown add it to the
kheer.
Sabut Aloo
While most of us enjoy eating potatoes, here is a simple and tasty recipe for you to have on Ekadashi or any other day. This
can also be a side dish and goes well with rotis or hot rice.
Ingredients:
Yogurt: 100ml
Green Chillies: 2 or 3
Ghee: 2 tbsp
Sugar: 2 tsp
Cloves: tsp
Cinnamon: 1 inch
Salt to taste
Method:
Separately grind sugar, cloves, cinnamon stick and cardamom and keep aside.
Mix together boiled and peeled potatoes, yogurt, pepper powder, coriander powder, green chili and ginger paste,
and the salt.
Heat ghee in a frying pan and add cumin seeds and curry leaves.
When the cumin seeds splutter, add potato mixture and saut till oil separates. This should take around 8 to
10mins on medium flame. Stir in occasionally.
Sabudana Vada
Ingredients:
Salt to taste
Method of Preparation:
Heat the pan, add sabudana, sprinkle little water on it and toss it. When it is soft remove it and cool it (3-4min).
Combine softened sabudana and all the ingredients and mix well.
Make small balls of the mixture and press it to 2 diameter inch size.
Pakoda
These spicy, tasty appetizers are served with spicy chutney(ekadashi) and are best for ekadashi fasting during winters.
Ingredients:
Salt to taste
1 Carrot chopped
Method of Preparation:
Mix Kuttu flour, rajgiri flour, ginger and salt. Add water and mix to form a smooth batter. Set aside.
Mix mashed potatoes, carrot, green chillies, coriander leaves and curry leaves.
Cover the balls with the batter and deep fry in oil.
Sago Payasam
This is one of the most commonly made sweet during fasting days. Whole milk is used to make the payasam thick.
Ingredients:
cup Sago/Sabudana
4 cups Milk
1 tsp. Ghee
Method of Preparation:
Dry roast sago in a heavy bottom pan for couple of minutes. Add milk to it and cook till the sago becomes tender.
Heat ghee in a small pan. Fry cashew nuts and Raisins. Add to the sago and mix well.
Allow it to cool. Then add cardamom, sugar and the saffron mixture.
Time: 30
minutes
Varai Dosa
Ingredients:
1 cup Varai
2 chilies
Salt to taste
Method:
Grind Varai with all the other ingredients to make fine batter (just like dosa batter).
Preheat the skillet/frying pan. Grease oil and spread the batter with the ladle to get a round shaped dosa.
Do the same for rest of the batter and serve with fresh coconut chutney.
Preparation
time: soaking
Grinding and making dosa: 25-30 minutes
10
minutes