Chana - Halwa for Navaratri prasad with Puri

 Ingredients for chana

take big kala chana ½ cup, wash well soak it for 6-8 hours or overnight

wash the chana, add in a pressure cooker add bay leaf and 1 big cardamom, just enough water to cover the chana, pressure cook for 4-5  whistles

masala in mixer jar

pomegranate dry pdr  2 tbsp

jeera  1 tsp

saunf  1 tsp

coriander pdr 2 tsp

Kashmiri red chili pdr 1 tsp

green chilies big ones not spicy 2-3

turmeric pdr ½ tsp

ginger 1 “ cut into pieces

dry red chilies roasted, seeds removed 4-5

coriander leaves with stem a big handful

grind with little water

Method for chana

in a kadai add 2 tsp oil, jeera 1 tsp

hing ¼ tsp

add the ground masala

add some water to the mixer jar, add to the kadai mix well

cover and cook till masala is well cooked

add cooked chana, salt, little rock salt, cook covered

allow the chana to dry

 

Halwa

in a kadai add ghee ½ cup

suji less than 1 cup

besan mota  1/3 cup

medium flame fry  for 13-14 minutes, add kaju, almond  fry for 3-4 minutes ,and kismis, fry well for 3 minutes

add sugar ½ cup + 2 tbsp, mix well or to taste

add boiling water  3 cups, saffron little optional

mix well, cardamom pdr ½ tsp

ghee 2-3 tbsp last, 

soft suji halwa is ready for prasad

Make Puris with tight atta dough, fry in hot oil like usual.

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Bajra Kichdi

Ingredients

Barnyard Millet / Bajra (washed and soaked in enough water for 30 minutes)  1 cup

Buttermilk (made by stirring 2 cups of yogurt and 2 cups of water together)  4 cups

 Salt as per Taste  

Cumin / Jeera - 1 tsp

Hing  little

Turmeric Powder  1/2 tsp

Ghee  1 tbsp

 

 

Method

Heat ghee or oil in a pressure cooker. Now add hing, cumin seeds. Once they start crackling, add turmeric powder. Add 2 cup of water and salt and bring it to boil. Once the water starts boiling add buttermilk and brings it to boil again.

Now add barnyard millet and mix well.

On slow flame pressure cook it till two whistles come.

Rest it for 5 minutes and serve hot with pickle and papad. 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

 https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

 https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs.

 

Fried Potato discs

Ingredients:

For spice mix:

• saunf/ fennel seeds: 1 tsp
• jeera / cumin seeds: ½ tsp
• black peppercorn: ½ tsp
• coriander seeds: ½ tsp

For the discs:

• curd: ¼ cup
• Kashmiri red chili pdr: 1 tsp
• Rock salt: to taste
• Baby potatoes: ½ kg
• ghee: 1 tbsp. + some for frying
• spice mix 1 tbsp

Method:

To prepare a spice mix take the ingredients and dry roast them lightly in a pan. Cool and crush them coarsely in a mortar and pestle and keep the spice mix aside.

Whisk the curd until smooth and creamy. Add in the Kashmiri red chili powder and salt to the curd.

Boil the baby potatoes till just done. Ensure not to over boil it. Peel and prick the potatoes with a fork.

Soak the boiled potatoes in the curd for about an hour.

Take individual potatoes and press them in between the palms to resemble a disc. Repeat it with other potatoes.

Heat some ghee in a wok and deep fry the potato discs.

Take them out on an absorbent paper.

Heat 1 tablespoon of ghee and add in a tablespoon of the prepared spice mix. Swirl it and pour over the fried discs.

Mix well. Serve the discs hot.

These potatoes can be served with peanut chutney too, for which kindly see mt next post.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

 https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

 https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs.