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92 recipes


badam ka halwa recipe | badam halwa | almond halwa | Indian almond halwa | with amazing 23 images. badam ka halwa recipe, an Indian mithai with a soft, fudge-like texture. The almond halwa just slides down your throat and warms your soul! One of the all-time favourite Indian sweets, badam halwa is made for any and every occasion, and sometimes for no reason at all ! Grandmas unfailingly advice their grandchildren to have a spoonful of this wholesome badam ka halwa every morning, all through the winter as it keeps the body warm. This is one delicious morning ritual nobody would want to skip! This all-time favourite winter badam halwa is, of course, a bit rich, so you cannot have more than a few spoons at a time. Worry not, you can stash Indian almond halwa safely into the freezer and have some everyday, especially in the winters. To make badam ka halwa recipe we have soaked, de-skinned and blend almonds to a course mixture without using any water or milk. It is important to have the texture of the ground almonds to have a grainy texture similar to semolina. So keep checking the mixer while blitzing and stop when the almonds are coarse and not smooth. Cook almonds in ghee until it imparts a nutty aroma and changes colour. Further, we have added whole wheat flour and cooked until almonds and atta are well roasted and followed by addition of water-milk mixture. Cook and keep stirring continously. We have added sugar, as the sugar melts the badam halwa will again turn runny so cook again until it turns a little dry. Add saffron and cardamom powder. The consistency of badam halwa is thick, not solid so make sure you do not over cook. Serve badam ka halwa hot garnished with almond slivers! In this particular recipe, we have added a bit of whole wheat flour to get a crunchy effect and also prevent the formation of ghee on top of the badam ka halwa, so don’t forget to add it. Enjoy badam ka halwa recipe | badam halwa | almond halwa | Indian almond halwa | with detailed step by step recipe photos below.

Grated coconut is cooked to perfection with sugar, milk and ghee to make this all time favourite barfi. Be very careful whilst cooking this dessert as even a few extra seconds can cause the barfi to harden up.

buckwheat khichdi recipe | kutto khichdi | farali kutto khichdi | healthy kutto khichdi | with 15 amazing images. One look at this buckwheat khichdi recipe and you know that faaral foods can be more sumptuous and often more flavourful than everyday meals! The garnish of sesame seeds and coriander is to this kutto khichdi what a cherry is to icing! It really boosts the aroma and flavour of the kutto khichdi. As you start making this kutto khichdi, you might have some concerns about the stickiness of buckwheat, and the curdled look of the buttermilk when cooked. Worry not, everything will turn out perfectly when done! Team this irresistible kutto khichdi with Peanut Kadhi to make a satiating meal. See why we think this is a healthy kutto khichdi? Buckwheat, a cereal not known to many, is a good source of calcium. To stock up on your calcium and protein reserves and boost your bone health, apart from greens you should also include this cereal in your meals. Apart from buckwheat itself, other ingredients like curd, peanuts and sesame seeds used in this khichdi also lend substantial amount of calcium. In all this khichdi fulfills 27% (164.9 mg) of your daily calcium intake. Learn to make buckwheat khichdi recipe | kutto khichdi | farali kutto khichdi | healthy kutto khichdi | with step by step photos and video below.

sweet potato khichdi recipe | shakarkand upvas khichdi | rataloo chi khichdi | faral, vrat khichdi | with 25 amazing images. sweet potato khichdi recipe | shakarkand upvas khichdi | rataloo chi khichdi | faral, vrat khichdi is a simple recipes for fasting days that sync with upvas rules. Learn how to make shakarkand upvas khichdi. To make sweet potato khichdi, heat the oil in a deep non-stick pan, add the cumin seeds and curry leaves and sauté on a medium flame for 30 seconds. Add the sweet potatoes, potatoes, mix well and cover it with a lid and cook on a medium flame for 8 to 10 minutes, or till the potatoes are cooked, while stirring occasionally. Add the green chilli paste, lemon juice, coriander, peanuts, sugar and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Serve hot. This simple but tasty rataloo chi khichdi is made with grated potatoes and sweet potatoes, tempered traditionally and flavoured with everyday ingredients like green chillies and lemon juice. We have added coarsely crushed peanuts to the recipe, to improve the flavour and texture. While we have used curry leaves and coriander in this sumptuous khichdi for upvas, you can avoid adding it if you wish to. Enjoy the faral, vrat khichdi hot and fresh with Rajgira ki Kadhi as a satiating meal. Tips for sweet potato khichdi. 1. There are two things you need to take care of, when making this khichdi. As you grate the potatoes and sweet potatoes, you should keep immediately placing them in water to avoid discoloration. 2. Also, when the Sweet Potato Khichdi is getting cooked, you must keep stirring it to avoid the grated potatoes sticking to the pan. 3. One of the popular Maharashtrian shakarkand upvas khichdi can be served with curds. Enjoy sweet potato khichdi recipe | shakarkand upvas khichdi | rataloo chi khichdi | faral, vrat khichdi | with step by step photos.

upvas masala dosa recipe | instant farali dosa | vrat ka sama dosa | with 28 amazing images. upvas masala dosa recipe | instant farali dosa | vrat ka sama dosa | is a yummy treat which can be enjoyed during the Indian fasting festivals. Learn how to make upvas masala dosa. instant farali dosa is made using sama which is also called as sanwa, moriyo, barnyard millet, bhagar. upvas masala dosa is a crispy, flavour-packed dosa just like the Rava Dosa, one of South India’s most famous snacks. Once cooked, it is difficult to differentiate between Sama Dosa and Rava Dosa! Here we have innovated the batter using ginger paste which enhances the flavour of the farali dosa and green chillies to add up the spicy note. Next what comes to your mind is chutney which is served in most South Indian restaurants with dosa. Do not despair, we have farali chutney which is peanut curd chutney as an accompaniment to vrat ka sama dosa. This together makes a completely satiating vrat fasting meal. Tips for upvas masala dosa. 1. The batter for the dosa has to be smooth and free of lumps on blending. 2. This dosa batter is thin and it will spread on its own by tilting the pan. There is no need to spread the batter with a ladle. 3. Always mix the batter before making every dosa, as the batter settles in the bottom. 4. Make sure to grease and sprinkle the tawa with water after making every dosa. 5. If you wish you can also add coriander in upvas aloo bhaji. Enjoy upvas masala dosa recipe | instant farali dosa | vrat ka sama dosa | with step by step photos.

coconut barfi recipe | nariyal barfi | layered coconut barfi | rose coconut barfi | with 33 amazing images. coconut burfi is an exciting fare to perk your Indian festive mood. Learn how to make layered rose coconut barfi. Coconut Burfi (Barfi, or Burfi) is a popular Indian sweet or Indian fudge, made with dry desiccated coconut, milk, sugar and flavored with cardamom. Here we are making a layered coconut burfi recipe made of a base white layer and top pink layer. This layered coconut barfi is very easy to make and turns out soft and delicious using ingredients easily available at home. Rose coconut barfi is made from simple ingredients like desiccated coconut, milk, fresh cream, cardamom, rose essence and sugar to sweeten it. No need to sweat over the consistency of the sugar syrup or any such complications to make rich mithai. Just follow the simple instructions, and very soon you will have a melt in mouth nariyal barfi, with the rich texture, flavour of coconut and rose tinged with the intense aroma of cardamom. Tips to make coconut barfi: 1. Instead of sugar you can also add condensed milk to make barfi. 2. Fresh cream provides required moisture to the barfi which makes barfi extremely soft and delicious. 3. Roast the coconut on low heat for a minutes to intensify the coconut flavor. Make sure to not change the coconut color while roasting. 4. Instead of desiccated coconut you can also use freshly grated coconut. 5. Make sure to keep the excess parchment paper in the tin which becomes easier to transfer to the chopping board and the barfi also comes out easily. Enjoy | coconut barfi recipe | nariyal barfi | layered coconut barfi | rose coconut barfi | with detailed step by step photos.

farali pattice | farali aloo pattice | Mumbai roadside farali pattice | with 29 amazing pictures. Who says a person cannot feast when fasting! Faral means "fast" and farali pattice are designed specifically for those who are fasting. The name itself says, “Farali” meaning fast and pattice meaning “dumpling”. Farali pattice is a famous Gujarati snack which is consumed especially during the fasting days or religious occasions or also can be even had as a evening snack. The steps for making farali aloo pattice are divided, firstly the stuffing is made and the key ingredient to the stuffing is coconut. Other ingredients like roasted and coarsely powdered peanuts, finely chopped coriander (dhania), chopped raisins (kismis), chopped cashew-nuts (kaju), ( Both raisins and cashew-nuts enhance the taste and the mouthfeel of the Farali pattice) ginger-green chilli paste, sugar and lemon juice are also added and mixed together. Next mixture for potato only needs potatoes and arrow root for binding, we have used arrowroot flour as this is a fasting recipe. If you are not fasting then use cornflour. The potato mixture is flattened and the stuffing is put in the middle and is sealed by bringing all the sides together and shaped round. The farali aloo pattice is then rolled in arrowroot till evenly coated from all the sides, the coating of arrowroat adds a unique dimension to this otherwise common dish and further it is deep-fried till turns brown in colour. It is a famous mumbai street food dish and is also sold in some mithai shops. Whenever I make farali pattice, everyone gulps it down in minutes. It makes fasting better with its unique taste. My mother would make farali pattice alternate days for family members fasting during Navratri, also it would always be on the menu even when their would be another religious days like Ekadashi. You can have farali pattice with with sweetened curds and teekha chuntney to complete the mast experience! Enjoy how to make farali pattice | farali aloo pattice | Mumbai roadside farali pattice | recipe with detailed step by step photos and video below.

sabudana kheer recipe | how to make sabudana kheer | janmashtami vrat special recipe | Indian dessert for fasting | with amazing 17 images. sabudana kheer without jaggery is a tasty and satiating dessert, ideal to have on fasting days. Learn how to make sabudana kheer. sabudana kheer made of sabudana cooked in milk and sweetened with sugar, is a janmashtami vrat special recipe which has a very rich taste and interesting mouth-feel. As it keeps you full for a long time, sabudana is a popular food for fasting days. Due to its pleasant shape and unique texture, it is also loved by kids, so this sabudana kheer without jaggery is sure to become your entire family’s favourite! To make sabudana kheer, soak the sabudana and keep aside for 1 hour. Heat the milk in a deep non-stick pan and boil on a medium flame for 4 to 5 minutes. Add the soaked sabudana, mix well and cook on a medium flame for 12 minutes. Add the sugar, saffron and cardamom powder, mix well and cook on a medium flame for 2 minutes. Heat the ghee in a small non-stick pan, add the cashew nuts and raisins and sauté on a medium flame for 1 to 2 minutes. Pour it over the prepared sabudana kheer and mix well. Indian dessert for fasting is ready. Tips for sabudana kheer. 1. Soak the sabudana in the measured amount of water given here. 2. While cooking the sabudana in milk, remember to keep stirring the mixture occasionally so it does not stick to the bottom of the pan. 3. Saute the cashew nuts and raisins on a slow or medium flame, else they will burn easily. 4. This kheer tastes yummy when served chilled. So refrigerate for at least an hour before serving. You can also try other kheer recipes like Seb ki Kheer or Makhane ki Kheer. Enjoy sabudana kheer recipe | how to make sabudana kheer | janmashtami vrat special recipe | Indian dessert for fasting | sabudana kheer without jaggery | with step by step photos and video below.

farali idli sambar recipe | vrat sambar | navratri, vrat idli chutney | fasting idli sambar | farali idli sambar is a treat you should not miss on indulging during upvas. Learn how to make navratri, vrat idli chutney. The famous South Indian snack will not be missed out even on fasting days now. Delicious navratri, vrat idli chutney can be enjoyed by making the idlis with sanwa millet and sago with peanut used as a stuffing. Quite unusual you may think, but it’s worth a try! The sambar of vrat sambar is made with boiled vegetable purée. Tempered with only cumin seeds and spiced up with coriander seeds and boriya mirch, this sambar is indeed tasty and filling. You will not miss the dals too! To make farali idli sambar, make idli first. For that combine sama, sago, curd, rock salt and ginger green chilli paste. Blend and keep aside. For the stuffing, heat the oil in a non-stick kadhai and add the cumin seeds. When the seeds crackle, add the remaining 2 tsp of ginger-green chilli paste and sauté on a medium flame for a few seconds. Add the potatoes, sugar, lemon juice and rock salt, mix well and cook on a slow flame for 5 minutes. Cool and divide the stuffing into 16 equal portions. Put 1 tbsp of the idli batter into greased idli moulds, spread a portion of the potato stuffing over it. Sprinkle a little peanut powder over it and top it up with another tbsp of the idli batter. Steam in an idli steamer for 10 minutes or till done. Next, make sambar. For that cook 1 cup of bottle gourd, yam and potatoes, cool and blend till smooth. Add 4 cups of water and cook for 7 to 8 minutes. Add the remaining ½ cup of bottle gourd and yam, ground powder and rock salt, mix well and cook for 3 to 4 minutes. Then heat the oil in a small non-stick pan and add the cumin seeds. When the seeds crackle, add the remaining 2 round red chillies and sauté for a few seconds. Pour the tempering over the boiling sambar, mix well and simmer for another 3 to 4 minutes. Add the lemon juice and mix well. Serve fasting idli sambar with peanut curd chutney for an added dash of innovativeness. This combines roasted peanuts with the right ingredients like curd, ginger green chilli paste, cumin seeds and rock salt. In all, this recipe makes a wide variety of ingredients allowed during fasting and gives you a feast to enjoy during festivals. You can serve this fasting idli sambar for Navratri, Janmashtami, Ekadashi and other days of upvas etc. Tips for farali idli sambar. 1. Prefer fresh curd and not sour curd for soaking. 2. Simmer the sambar as mentioned at each step to get the perfect thick consistency. 3. You can avoid cinnamon if you wish to. Enjoy farali idli sambar recipe | vrat sambar | navratri, vrat idli chutney | fasting idli sambar | with recipe below.

farali misal recipe | upvas misal Indian snack | Maharashtrian upvasachi farali misal | quick upvas snack | with 28 amazing images. farali misal recipe | upvas misal Indian snack | Maharashtrian upvasachi farali misal | quick upvas snack. Learn how to make Maharashtrian upvasachi farali misal. To make farali misal, combine the peanuts, coconut, coriander and approx. 4 tbsp of water in a mixer and blend till smooth. Keep aside. Heat the oil in a deep non-stick pan and add the cumin seeds and sauté on a medium flame for a few seconds. Add the potatoes and sauté on a medium flame for 2 to 3 minutes. Add the prepared peanut-coconut paste, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add the chilli powder, salt and 1½ cups of hot water, mix well and cook on a medium flame for 6 to 8 minutes, while stirring occasionally. Pour half the portion on a serving bowl. Top it with 2 tbsp of farali chivda and 2 tbsp of masala salli evenly over it. Repeat steps 5 and 6 to make 1 more serving. Serve immediately. Misal is an all-time favourite Maharashtrian snack that is tasty, energising and nutritious. Here, we have created a faraali version of this popular snack - upvas misal Indian snack, so you can top up your energy reserves on fasting days too. Potato cubes are cooked with an out of-the-world masala that combines peanuts, coconut and coriander. This gives the Maharashtrian upvasachi farali misal a wonderful flavour and interesting mouth-feel too. This quick upvas snack has the blend of varied textures - from perfectly cooked potato cubes to juicy raisins of the farali chivda. Top it with farali chivda and masala salli to enhance the flavour and further add an exciting crunchy texture. You can also have a go at other faraal recipes like Kand Aloo Pakoda or Buckwheat Dhokla. Tips for farali misal. 1. Prefer to use grated coconut so blending is easier. But if you don’t have it, add finely chopped coconut and ensure after blending there are no pieces left behind. 2. To decrease cooking time, you can cook the potatoes in a microwave instead of the traditional way of cooking them in a pressure cooker. 3. Some people do not include coriander in their list of fasting food. If so, you can avoid it. 4. Some people do not use chilli powder also during fasting. You can replace it with green chilli paste. 5. We have used rock salt in this recipe as it is allowed in upvas cooking. But if you wish, you can add table salt. 6. The misal can be made in advance, but it should be re-heated and topped with farali chivda and potato salli just before serving. This is because the chivda and salli may otherwise make the misal dry. Also with time, the misal and chivda will become soggy. Enjoy farali misal recipe | upvas misal Indian snack | Maharashtrian upvasachi farali misal | quick upvas snack | with step by step photos.

Sabudana Khichdi | maharashtrian sabudana khichdi | sago khichdi | with 26 amazing images. Sabudana Khichdi is a Maharashtrian dish made with sabudana, potatoes and peanuts. Sabudana Khichdi is a perfect food for those on a fast or vrat and it is also made in many household as breakfast. Popular during fasts, it's also well known as Sabudana Khichdi faraal food . It is mostly had during fasting days like Navratri, Ekadashi and Mahashivratri. It also falls under the category of Maharashtrian street food. The chewy texture and starchy taste of sabudana is so beautifully complemented by the nutty flavour of coarsely powdered peanuts, and balanced by the tangy lemon juice, making this sago khichdi soothing to the taste-buds, yet very tempting too. For a complete faraali meal serve the Sabudana Khichdi along with homemade curd, Rajgira Paneer Paratha, Peanut Kadhi and Shakarkand Ka Halwa. Enjoy how to make Sabudana Khichdi | maharashtrian sabudana khichdi | sago khichdi with detailed step by step photos and video below.

healthy buckwheat dhokla recipe | kuttu dhokla | high fibre buckwheat dhokla | healthy dhokla - breakfast recipe | with 24 amazing images. healthy buckwheat dhokla recipe | kuttu dhokla | high fibre buckwheat dhokla | healthy dhokla - breakfast recipe is a nourishing breakfast or snack with amazing health benefits. Learn how to make kuttu dhokla. To make healthy buckwheat dhokla, clean and wash the buckwheat in enough water only once. Washing it more will cause the starch to drain out. Drain the excess water using a strainer. Combine the buckwheat, curds and 1/3 cup of water in a deep bowl and mix well. Cover with a lid and keep aside to soak for at least 4 to 5 hours. Add the green chilli paste, ginger paste and salt. Add 1/2 tsp fruit salt (optional). Let the bubbles form. Mix batter gently. Pour half the batter into a greased 175 mm. (7") diameter thali and spread evenly by rotating the thali clockwise. Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked. Repeat to make 1 more thali. Cool slightly, cut into pieces and serve immediately. Snacks don't always have to be fat traps! With a bit of tact, you can make healthy versions of most of your all-time favourites. So, you get the best of both worlds – great taste and good health. Here is a delicious healthy dhokla - breakfast recipe that proves the point. Buckwheat is one such cereal which has a well balanced amino acid and thus is a high quality protein, especially for vegetarians. This protein when served in the form of kuttu dhokla can help to maintain cell health of various organs like skin, heart, liver and even immune cells. Rutin found in buckwheat helps maintain blood flow and prevents fatty clot formation in the arteries. It improves heart health and is beneficial for those suffering from heart ailments. Now, get ready for the surprise. There is no oil used in making this delectable snack. So this no fat, high fibre buckwheat dhokla is good for those having high blood cholesterol levels also. Its low GI makes it a suitable choice for diabetics too. A good source of fibre helps to keep you full for long hours and keep the gut healthy too! This and many more nutritional benefits - make healthy buckwheat dhokla a good snack for all! Tips for healthy buckwheat dhokla. 1. Remember to wash the buckwheat so as to remove the starch. Wash it once and not many times. 2. Depending on the weather and temperature in your area, the soaking time will vary. We suggest a minimum of 4 hours of soaking which can increase to 5 to 6 hours during winter season. Enjoy healthy buckwheat dhokla recipe | kuttu dhokla | high fibre buckwheat dhokla | healthy dhokla - breakfast recipe | with step by step photos.

kesar peda recipe | instant kesar peda | quick and easy peda recipe | kesar mawa peda | with 26 amazing images. kesar peda recipe | instant kesar peda | quick and easy peda recipe | kesar mawa peda is a rich Indian sweet which is often enjoyed at festivals across the country. Learn how to make kesar mawa peda. To make kesar peda, combine the saffron and milk in a small bowl, mix very well and keep aside. Put the mawa in a hot broad non-stick pan and cook on a medium flame for 7 to 8 minutes, while stirring continuously. Transfer the mixture into a thali, spread it evenly and keep aside to cool for 20 minutes. Add the sugar, cardamom powder and saffron-milk mixture and mix gently with hands. Cover with a cling wrap and refrigerate the mixture for 30 minutes. Mix well and knead into a dough. Divide the mixture into 16 equal portions and shape each portion into a flat round of 376 mm. (1½”) diameter. Place a few saffron strands on each peda and press down gently. Again cling wrap and refrigerate for 6 hours or till the pedas are firm. Serve or store the kesar peda in an air-tight container and refrigerate. Instant kesar peda has a characteristic opulence about it, with the dominant flavours of saffron and cardamom lacing the intense richness of mava. By using readymade mava we have brought down the cooking time required to make this traditional mithai. You still have to plan ahead when you want to prepare this, as it requires 6 hours of cooling. To get the perfect colour of quick and easy peda recipe recipe like the ones available in the market, choosing and buying a good quality of saffron is a must. If you wish, you can also add 1 to 2 drops of edible yellow food colour. This traditional kesar mawa peda charm is sure to please every generation of Indians! Make in advance and sit back and enjoy with your friends and family after a hearty meal and take back sweet memories. Tips for kesar peda. 1. Store kesar peda in an airtight container in the fridge. Stays good for stays for 2 days. We have kept some foil at the base to prevent the peda from sticking to the box. 2. Roll each portion into a ball. Then flatten it slightly in between your palms. Shape each portion into a round flat 376 mm. (1½”) diameter circle. You can make a criss cross pattern on the instant mava peda with the help of a knife, fork or thread to make it look good. 3. Mix gently with your hands and our mixture for Kesar Peda is ready. Mixing gently with your hands is important else the ghee from mawa can separate out. 4. Add 1/2 cup powdered sugar. We are using powdered sugar as this will spread evenly through the peda. You can increase or decrease the quantity as per your preference. 5. Cover with a cling wrap. Refrigerate the Kesar Peda mixture for 30 minutes. This makes the process of shaping the pedas easier. You can also try your hand at other saffron based treats like the kesar pista biscuit and Kesari Milk. Enjoy kesar peda recipe | instant kesar peda | quick and easy peda recipe | kesar mawa peda | with step by step photos.

rajgira ki kadhi recipe | farali kadhi | vrat ki kadhi | with 19 amazing images. rajgira ki kadhi recipe | farali kadhi | vrat ki kadhi is a perfect kadhi recipe for fasting days made with amaranth flour. Learn how to make farali kadhi. To make rajgira ki kadhi, combine the curds, rajgira flour, sugar and rock salt in a deep bowl and mix well using a whisk. Add 2 cups of water and mix well. Keep aside. Heat the ghee in a deep non-stick pan and add the cumin seeds. When the seeds crackle, add the ginger and green chillies and sauté on a medium flame for a few seconds. Add the prepared curd-rajgira flour mixture, mix well and cook on a medium flame for 7 minutes, while stirring continuously. Lower the flame and cook for 2 to 3 more minutes, while stirring occasionally. Serve hot with sama khichdi. A wonderful accompaniment for khichdis, the vrat ki kadhi is quite similar to usual kadhi recipes but uses rajgira flour instead of besan. This mouth-watering faraali kadhi uses rock salt instead of sea salt, to make it acceptable on fasting days. Minimal and common ingredients are used, but the outcome is super tasty and satiating too. This no-fuss, no-stress rajgira ki kadhi is perfect for fasting days, to provide you with the required nutrients using permissible ingredients. You can serve this kadhi with sama pulao or rajgira paneer paratha. Tips to make rajgira kadhi. 1. Remember to whisk the rajgira and curd mixture well to avoid lumps. 2. You can also use chopped green chillies or paste if you do not want to use sliced green chillies. 3. Make sure the boil the kadhi on a medium flame and stir it or else it will curdle. Enjoy rajgira ki kadhi recipe | farali kadhi | vrat ki kadhi | with step by step photos.

A yummy, melt-in-the-mouth treat with the contrasting flavours of milk and orange! The traditional Bengali mithai, Sandesh, is made more exciting by the addition of orange squash, which gives a lively dimension to it. We have made this Quick Orange Sandesh with readymade paneer so you can prepare it quickly within minutes. The best part is that this lovely treat can be stored in the Refrigerator for 3-4 days, so you can enjoy it whenever you want.
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