Recipes for Karwa Chauth

Whole wheat and fenugreek parathas Whole wheat and fenugreek parathas

Ingredients

Whole-wheat flour [atta]-2 cups
Salt to taste
Ghee/oil- 2 tbsp
Chopped fenugreek leaves [methi]-2 tbsp
Roasted crushed saunf[fennel]seeds- 1tsp
Water-as required to make the dough.

Method

Peel the potatoes. Cut them into small cubes. Grate the tomato and keep aside. Heat oil in a pressure cooker. Add jeera and hing together. Add tomato and cook till done. Add potatoes and fry for 2 minutes. Add dhaniya, red chilly, haldi, salt and garam masala. Add two glassfuls of water. Cover it with lid. After one whistle, simmer the gas for 5-7 minutes. Transfer it to a bowl. Sprinkle some coriander leaves. Serve hot with Bedmi Puri.

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Curried Mix Vegetables

Ingredients

Potatoes-2 small, diced
Cauliflower florets-1/2 cup
Diced carrots-2 small
Diced green capsicum-1 no
Green peas-1/4 cup, boiled
Diced mushrooms-1/2 cup
Baby corn-6-8 nos. slit into 2
Chopped garlic- 1 tsp
Tomato puree-2 cups
Ghee/oil- 2 tbsp
Salt to taste
Green cardamom powder [elaichi]-1/4 tsp
Cumin [jeera] powder- 1tsp
Coriander [dhaniya] powder-2 tsp
Red chilli powder- ½ tsp
Cinnamon stick [dalchini]-1 stick
Cloves [lavang]3-4 nos.
Turmeric powder-1/4 tsp
Garam masala powder-1/2 tsp
Chopped coriander-2 tbsp

Method: Prepare all the vegetables as per the list. Deep fry them individually just until done and crisp. To prepare the gravy, heat oil in a pan. Add the cloves and cinnamon. Add the garlic and onion saute for a minute. Add the tomato puree and the powdered masalas. Mix well. Simmer until the oil leaves the sides of the gravy. Add the fried vegetables. Mix well. Add salt to taste. Simmer for 10 mins. Remove. Serve hot garnished with chopped coriander leaves

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Malpua

Aloo TikkiIngredients
1 cup milk
1 tsp aniseeds
1 tbsp poppy seeds
1 tsp black cardamom
4 tbsp flour
2 tbsp powdered sugar

Method: Mix the sugar and milk well and when the sugar is dissolved add the flour and form a batter. Beat the batter till smooth and add the rest of the ingredients. Heat enough ghee for deep-frying and put two tablespoons of the batter in it and spread it into a thin round shape. Fry till golden brown and drain the excess ghee. Serve when hot.

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Kheer

1 litre milk
1 tbsp basmati rice(washed)
1 cup sugar
2-3 bay leaves
1/4 tsp cumin seeds
5 cardamoms
4 cm cinnamon
4 cloves
a pinch of salt
1 tsp ghee
For Garnishing: 6 almonds(sliced)
a handful of raisins
8 cashewnuts(chopped)
a little ghee

Method: Heat ghee in a pressure cooker.Add bay leaves and cuminseeds.When they splutter add 2 tbsp sugar.Lower the heat and stir the sugar.When it caramelises to a dark brown colour, add milk, When the milk comes to a boil, add rice.Stir well.Pressure cook for 10-15 minutes.When cool, mix the rice and milk well with a hand beater.Add sugar and simmer for 5 minutes.Remove from heat.Powder cinnamon, cardamoms and cloves finely, and add to the milk.Stir well. Heat a little ghee and fry the raisins, cashewnuts and almonds lightly.Add to the milk and serve.

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