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Tag: fasting recipes

  • Custard Apple Kheer | Delicious Sitaphal Kheer

    Custard Apple Kheer | Delicious Sitaphal Kheer

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    Custard Apple Kheer is an exotic dessert. It is creamy and tasty, ideal to prepare on festive days.

    Custard Apple or Cherimoya is a tropical fruit. Commonly known as Sitaphal, it is  green, round or conical with scaly skin. The pulp is creamy and sweet, thus it is also called as Sweet Apple.  It is rich in fibre, vitamins and minerals.

    The fruit is best eaten chilled, the pulp is eaten and both the seed and the skin are discarded. Keep the unripe fruit at room temperature, once it ripens, put it in the refrigerator and consume within 3-4 days.

    Nutrients in Custard Apple:

    It has significant quantities of Vitamin C, thiamine, potassium, magnesium and dietary fibre. Despite its high sweetness, it has low glycemic index.

    Benefits of Custard Apple:

    • It is rich in anti-oxidants, such as Vitamin C and carotenoids.
    • The Vitamin B6 present in it helps to prevent depression.
    • Custard Apple is rich in anti-oxidant lutein, this will help to maintain good vision.
    • It is rich in flavonoid anti-oxidants that hep prevent the growth of cancer cells.
    Custard Apple Kheer
    Custard Apple Kheer

    What is Kheer?

    Kheer is a milk based  sweet pudding from Indian sub-continent. It is usually prepared during festivals. Earlier, Kheer referred to the rice kheer, prominently prepared in most households. But today, different versions of Kheer are made.

    Festive Season: Navratri

    Navratri, festival of nine nights begins from tomorrow. Goddess Durga is worshipped with utmost faith and reverence. Many people fast during these nine days while others celebrate the festival. The tenth day is Dasara.

    Related Recipes : Gasgase Payasa, Dates Payasam, Sabudana Kheer,

    About the event:

    This post is part of the Navratri Fasting Recipes at Healthy Wellthy Cuisines. It is a fortnightly event we cherish joining together. Here are the other recipes

    Custard Apple Kheer Recipe

    Ingredients:                     Measurement used: 1 cup = 250 ml

    • 3 cup full fat milk
    • 2 custard apple
    • 10 almonds
    • a few strands of saffron
    • 3 tablespoon sugar
    • 1/4 teaspoon cardamom powder

    Method:

    1. Remove the pulp of the custard apple. Discard the seeds and the skin.
    2. Boil milk in a thick bottom pan. Put saffron to it.
    3. Grind almonds and put the powder to it. Stir it.
    4. Once the milk has reduced, put the fruit pulp to it. Stir and cook for sometime.
    5. Put sugar and allow to cook for a minute.
    6. Finally, add cardamom powder and turn off the stove.
    7. Serve chilled.

    Take a tip:

    • To remove the seeds, take the pulp in a bowl and gently squeeze the pulp out from each seed.
    • No need to soak the almonds, grind them to a coarse powder and put in the milk to boil. It imparts a good flavour to the dessert.
    • The quantity of sugar depends on the sweetness of the fruit. Reduce the quantity if the fruit is very sweet.
    Custard Apple Kheer

    Custard Apple Kheer

    Custard Apple Kheer is creamy and tasty. It is ideal to serve for any occasion.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 20 minutes
    Chilling time 30 minutes
    Total Time 1 hour 5 minutes
    Course: Dessert
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 3 cup full fat milk
    • 2 custard apple
    • 10 almonds
    • a few strands of saffron
    • 3 tablespoon sugar
    • 1/4 teaspoon cardamom powder

    Method
     

    1. Remove the pulp of the custard apple. Remove the seeds and mash it.
    2. Boil milk in a thick bottom pan. Put saffron to it.
    3. Grind almonds and put the powder to it. Stir it.
    4. Once the milk has reduced, put the fruit pulp to it. Stir and cook for sometime.
    5. Put sugar and allow to cook for a minute.
    6. Finally, add cardamom powder and turn off the stove.
    7. Serve chilled.

    Notes

    • To remove the seeds, take the pulp in a bowl and gently squeeze the pulp out from each seed.
    • No need to soak the almonds, grind them to a coarse powder and put in the milk to boil. It imparts a good flavour to the dessert.
    • The quantity of sugar depends on the sweetness of the fruit. Reduce the quantity if the fruit is very sweet. 

    Pin it for later:

    Custard Apple Kheer is an exotic dessert to serve anytime. It is creamy and tasty, ideal to serve for celebrations.
    custard apple kheer

    If you ever make this custard apple kheer recipe, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
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  • Dry Fruit Ladoo

    Dry Fruit Ladoo

    Sweets form an integral part of any celebration, from burfis to puddings, we cherish them for any occasion. Dry fruit sweets are delicious and loved by all, more so if it is sugar free like this dates ladoo, it is guilt free indulgence, right ? They are not only tasty, but easy to make and ideal for any occassion.

    With the festive season ahead, we are heading for the major festival Ugadi and a new beginning. It is celebrated as Hindu New Year. It is also celebrated as Chota Nav Ratri and many people fast during this period. Thus, we at Desi Bloggers Connect decided to make a collection of “Farali Recipes” and my contribution is Dry Fruit Ladoo.

    I have Sabudana Khichdi and Sabudana Wada in Appe Pan which are ideal for fasting. The black chana sundal is also ideal on these days. I have recently put many sweets which are apt on these days, Kiwi Kesari, Carrot Halwa or the Ash gourd halwa may be taken in small quantity along with some savoury dish.

    Let’s get to the recipe of Dry Fruit Burfi
    Ingredients:
    1 cup dates
    1/3 cup cashewnut
    1/3 cup almond
    1/3 cup raisin
    1/3 cup desiccated coconut
    1 tablespoon poppy seeds
    4 cardamom

    Method:
    1 Dry roast the cashew for a minute.
    2 Similarly, roast the almonds.
    3 Dry roast the poppy seed until they are golden in colour and give a good aroma.
    4 Dry roast the grated coconut for a minute, keep stirring, it will get burnt easily.
    5 Remove the seeds of the dates. ( no need if using seedless)
    6 Grind the nuts coarsely along with cardamom.
    7 Grind the dates.
    8 Add ghee in a pan, add the nuts and saute for two minutes. Put the dates mixture and mix it well. Saute it for sometime, add the poppy seed and the roasted coconut.
    9 Allow it to cool, make balls of it.
    10 Dry fruit ladoo is ready to serve.

    Evergreendishesdev

    Dry Fruit Ladoo

    Dry fruit ladoo is tasty and healthy, ideal for the festive days ahead.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings: 10 balls
    Course: sweets
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    • 1 cup dates
    • 1/3 cup almond
    • 1/3 cup raisin
    • 1/3 cup desiccated coconut
    • 1 teaspoon poppy seed
    • 2 teaspoon ghee
    • 4 cardamom

    Method
     

    1. Dry roast the cashew for a minute.
    2. Similarly, roast the almonds
    3. Dry roast the poppy seed until they are golden in colour and give a good aroma. Dry roast the grated coconut for a minute, keep stirring, it will get burnt easily. 
    4. Remove the seeds of the dates. ( no need if using seedless) Grind the nuts coarsely along with cardamom. Grind the dates.8 
    5. Add ghee in a pan, add the nuts and saute for two minutes. Put the dates mixture and mix it well. Saute it for sometime, add the poppy seed and the roasted coconut. Allow it to cool, make balls of it. Dry fruit ladoo is ready to serve.

    If you have liked this post, do share it further.

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    dry fruit ladoo
    dry fruit ladoo

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  • How To Make Perfect Sabudana Khichdi

    How To Make Perfect Sabudana Khichdi

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    Sabudana Khichdi is made from soaked tapoica pearls and tossed in spices, is a favourite of one and all. It is usually made during fasting days. It is tasty and makes a good evening snack. We all love this to the core. It is commonly used as a fasting food during Ekadasi and Navratri.

    Sabudana khichdi, reminds me of so many tales. My mother makes the best kind, it’s so tasty. I make sabudana khichdi quite often, it’s one of the favourite of my children, but somehow never made to the blog, happy I am posting it today.

    About the event :

    The Shhhh Secretly Cooking Challenge group have now reached the heart of the country, a foodies delight, splendid state of Madhya Pradesh. The cuisine of the state is influenced by neighbouring countries and has a love for street food. Thus, a wide range of delectable dishes are famous here from Malpua to Seekh Kabab. I was paired with Sasmita of www.firsttimercook.com She is a good cook and a consistent blogger. I had given milk powder and cashewnut as the secret ingredient,  and Sasmita prepared Mawa Baati.  Cumin and peanut were  the secret ingredients given to me  and I have prepared my favourite Sabudana Khichdi.

    We love sabudana khichdi at home, but somehow, this dish had not made to the blog. Now, I got a chance to put it here. But, I had put sabudana wada before, it is made in appe pan.

    casserole of sabudana khichdi
    sabudana khichdi

    Tips to make a good khichdi:

    Making a good khichdi is an art destined to a few. It is tricky and one gets to know it the hard way. Always use good quality sabudana. I prefer using Varalakshmi brand, it is good and gives me good results each time. Secondly, soaking is done with a little quantity of water,  for ten minutes. After ten minutes, discard the water and keep it aside for four to five hours.. Thirdly, sabudana khichdi needs a little more quantity of oil than other dishes we prepare.

    Steps in making sabudana khichdi:

    Preparing sabudana khichdi, needs a little planning as it needs to be soaked for a few hours.

    • soaking
    • roasting of groundnuts
    • grinding
    • cooking of sabudana

    Read the method given below for proper soaking of sabudana. 

     

    Ingredients:

    • 1/2 kilogram sabudana
    • 2 potato
    • 4 tablespoon roasted peanut powder
    • 8 green chilly (use less if spicy)
    • 1 +1 teaspoon cumin
    • 2 tablespoon ghee
    • 2 tablespoon oil
    • salt to taste
    • 1 lemon

    Method:

    1. Clean the sago pearls, wash them in running water, discard the water to remove all the starch. Put some water, a little above the sago pearls, keep it aside for ten minutes. Then discard the water again (keeping very little) and keep it aside closed for four to six hours. The pearls bloom and are  tender when you hold between fingers.
    2. Roast the peanuts and make a coarse powder.
    3. Grind green chilly and a spoon of cumin in the small jar.
    4. Cut the potato into small thin pieces. Put them in water to avoid discolouration.
    5. Take oil and ghee in a thick pan, add cumin, as it splutters, rinse the potato slices and put it. Let cook for sometime.
    6. In the meantime, add salt, green chilly paste and lime juice to the soaked sabudana. Mix it.
    7. Once the potatoes are cooked and slightly crunchy, add the mixed sabudana to it. Give a stir, let cook on a low flame for sometime.
    8. Garnish with fresh coriander. Fresh grated coconut may be used.

    Take a tip:

    1. Tapioca pearls or sabudana used are not the small, shiny tiny ones. These are white small balls.
    2. Green chilly, adjust as per your need. It also depends on the spice level of the green chilli.
    3. Washing the sabudana, adding water, keeping aside for ten minutes, then discard the water and soaking it  with very little water is an important step here.
    4. The measurements given here are for 1/2 kilogram of dry sabudana. Thus the quantity of prepared dish, it yields is more. Decrease the quantity proportionately as per your need.

    Sabudana Khichdi
    Evergreendishesdev

    Sabudana Khichdi

    Sabudana khichdi is delicious  snack prepared with tapoica pearls, spices are added to it and served usually during fasting days. 
    Print Recipe Pin Recipe
    Prep Time 7 hours
    Cook Time 20 minutes
    Soaking time 6 hours
    Total Time 6 hours 11 minutes
    Servings: 6 people
    Course: Breakfast, evening snacks, fasting recipe
    Cuisine: Indian, Madhya Pradesh
    Ingredients Method Notes

    Ingredients
      

    • 1/2 kilogram sabudana
    • 2 potatoes
    • 2 tablespoon oil
    • 2 tablespoon ghee
    • 1 +1 teaspoon cumin
    • 8 green chilly ( I used less spicy ones)
    • 4 tablespoon peanut powder
    • salt to taste
    • 1 lemon
    • coriander for garnishing
    • fresh coconut (optional)

    Method
     

    1. Clean the sago pearls, wash them in running water, discard the water to remove the starch. Put some water, a little above the sago pearls, keep it aside for ten minutes. Then discard the water (keeping very little) and keep it aside closed for four to six hours. The pearls bloom and are tender to hold between fingers.
       
    2. Roast the peanuts and grind to a coarse powder
    3. Grind green chilly and a spoon of cumin in the small jar.
    4. Cut the potato into small thin pieces. Put them in water to avoid discolouration.
    5. Take oil and ghee in a thick pan, add cumin, as it splutters, rinse the potato slices and put it. Let cook for sometime.
    6. In the meantime, add salt, green chilly paste and lime juice to the soaked sabudana. Mix it.
    7. Once the potatoes are cooked and slightly crunchy, add the mixed sabudana to it. Give a stir, let cook on a low flame for sometime.
    8. Garnish with fresh coriander. Fresh grated coconut may be used.

    Notes

    • Tapioca pearls or sabudana used are not the small, shiny tiny ones. These are white small balls.
    • Green chilly, adjust as per your need. 
    • It is essential for the sabudana to be  soaked and ready before cooking. Washing the sabudana, adding water, keeping aside for ten minutes, then discard the water and soaking it  with very little water is an important step here.
    • The measurements given here are for 1/2 kilogram of dry sabudana. Thus the quantity of prepared dish, it yields is more. Decrease the quantity proportionately as per your need. 

     

     

    Sabudana Khichdi
    Sabudana Khichdi

     

    Sabudana Khichdi
    Sabudana Khichdi

    shhhhh secret cooking challenge
    shhhhh secret cooking challenge

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    casserole of sabudana khichdi
    sabudana khichdi

     

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  • Makhana ki kheer/ Lotus seed pudding | Guest Post Series

    Makhana ki kheer/ Lotus seed pudding | Guest Post Series

    Makhana kheer or lotus seed pudding is super easy dessert to prepare especially in navratri fasting time or any time. It is creamy, thick and delicious kheer which is so healthy and filling.

    It’s time to introduce another blogger here on Evergreendishes and it’s a delicacy that I want to try soon, Makhana ki kheer. Today, I have Bhawana Singh of code2cook. A very warm welcome to you Bhawana.

    Blogging has introduced me to many wonderful persons from around the globe who share the same passion, recipes or poetry, whatever it may be, I feel good being with these people around. Bhawana Singh is a software professional turned food blogger. She is  a passionate blogger who loves cooking and styling the food. Do check out her blog www.code2cook.com.

    A few sweet recipes from my blog: Sweet Potato Kheer, Basundi, Komala Payasa

    Over to Bhawana :

    Makhana kheer or lotus seed pudding is super easy dessert to prepare especially in navratri fasting time or any time. It is creamy, thick and delicious kheer which is so healthy and filling.

    Makhana or lotus seeds are also called fox nut in english. They are low in sodium and high magnesium content which make them good for those who are suffering from heart disease, diabetes, high blood pressure and obesity. They have many more medicinal properties which make makhana a healthy and low-calorie snack if consumed in moderation.

    To make this makhana kheer first dry roast the makhana, crush them a little and cook in the milk till it becomes a thick mixture. Adjust sugar as per your taste and add chopped dry fruits. Serve hot or chilled as per the choice. So let see how to make this delicious and lip-smacking Makhana Kheer or Lotus Seed Pudding.

    makhana-kheer
    makhana-kheer

    Ingredients:

    Serves : 4  Measurement: 1 cup =250 ml

    • 2 cups makhana
    • 5 cups of milk
    • 6 tsp sugar or as per taste
    • 3 tbsp dry coconut grated
    • 2 tbsp cut dry fruits like cashew/almond/pista

    for garnish

    • 1 tblsp silvered pista
    • 1 eddible silver leaf

    Method:

    1. First of all dry roast makhana till they became crisp, Remove from the flame and crush them slightly.
    2. Now heat the milk in a heavy bottom pan and when it starts boiling add crushed makhana.
    3. Cook at least for 20 min. Keep stirring it as it gets to burn at the bottom as cooking progressed.
    4. Add cut dry fruits and grated dry coconut. mix well and cook as per your desired thickness.
    5. Remove from the fire garnish with pista and silver leaf.
    6. Server hot or cold. It tastes awesome both ways. we love the chilled one :).

    Bhawana Singh

    Makhana ki kheer/ Lotus seed pudding

    Makhana ki kheer is a delicious, creamy and tasty dessert. It is usually made during Navratris in North India.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    30 minutes
    Total Time 20 minutes
    Servings: 4 people
    Course: sweets
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    • 2 cups makhana
    • 5 cups milk
    • 6 teaspoon sugar
    • 3 tablespoon dry coconut grated
    • 2 tablespoon cut dry fruits like cashew/almond/pista
    • 1 tablespoon silvered pista
    • 1 edible silver leaf

    Method
     

    1. First of all dry roast makhana till they became crisp, Remove from the flame and crush them slightly.
    2.  Now heat the milk in a heavy bottom pan and when it starts boiling add crushed makhana.
    3.  Cook at least for 20 min. Keep stirring it as it gets to burn at the bottom as cooking progressed.
    4. Add cut dry fruits and grated dry coconut. mix well and cook as per your desired thickness.
    5. Remove from the fire garnish with pista and silver leaf.
    6. Server hot or cold. It tastes awesome both ways. we love the chilled one :).

    makhana-kheer
    makhana-kheer

    About Bhawana Singh:

    Bhawana Singh a software professional in the past turned into a food blogger and a happy stay at home mom. Code2cook blog includes vegetarian recipes which are healthy, kids approved, and tasty. It is also a platform to showcase food styling, food photography and writing skills, which are the part of food blogging. A self-taught cook, code2cook includes recipes that are made with readily available and nutritious ingredients. Do visit the blog for more such recipes.

    Subscribe to get all updates and a book of handyhints for free! And before I end my post, just a thought about eating. As the festivals are approaching, do eat moderately and keep working out regularly either by walking or going to the gym.

     

    book of handyhints
    book of handyhints

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