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mawa peda recipe | quick mawa peda | khoya peda | with 16 amazing images. Festival or no festival, Indians love sweets! And, with the festival season just around the corner, the search for easy but tasty sweets like Quick Mawa Peda only becomes more intense. Well, here is one recipe that is sure to make it to your book of favourites. The traditional, evergreen mithai - Khoya Peda has been made easy and quick using readymade mawa. Make sure you use regular mawa for this peda and not the hariyali mawa that is used to make Gulab Jamun . This Instant Mawa Peda is quicker than most other pedas but retains its authenticity and traditional charm. It will last for a week if stored in the refrigerator in an airtight container. I would like to suggest to some tips to make the perfect mawa peda recipe. 1. Buy the mawa which is used to make mithais. 2. Add 2 tbsp milk to mawa if the khoya from market is too dry, this will help to make soft mava pedas. Also, it is advisable to make use of a heavy bottomed pan when making Indian mithais but, since this is an instant mava peda recipe we are using a non-stick pan. 3. Refrigerate the Quick Mawa Peda mixture for 20 minutes. This makes the process of shaping the pedas easier. You can also try other mithais using mawa like Amrit Modak, Jaripalla Churma and Kopra Pak. Enjoy how to make mawa peda recipe | quick mawa peda | khoya peda with detailed step by step photos and video below.

sabudana thalipeeth recipe | upvas thalipeeth | sago thalipeeth for vrat | Indian farali thalipeeth | with 46 amazing images. sabudana thalipeeth recipe | upvas thalipeeth | sago thalipeeth for vrat | Indian farali thalipeeth can be considered as a snack and meal in itself too. Learn how to make upvas thalipeeth. To make sabudana thalipeeth, soak the sabudana in enough water in a deep bowl overnight and drain well. Transfer the soaked sabudana and all the ingredients in a deep bowl and mix very well. Divide the mixture into 10 equal portions. Grease a plastic sheet with ¼ tsp of oil, place it on a clean, dry surface, put a portion of the dough on it and flatten it. Pat it with your fingers to form a 125 mm. (5”) diameter circle. Make a hole in the centre using your index finger. Remove the plastic sheet and place the circle on a hot greased non-stick tava (griddle) and cook using ½ tsp of oil till it turns golden brown in colour from both the sides. Repeat steps 4 to 6 to make 9 more thalipeeths. Serve immediately with sweet curds. Thalipeeth, a sumptuous, traditional Maharashtrian snack, is made in a faral-friendly way in this recipe. We have used a dough of sabudana and mashed potatoes perked up with peanuts, green chillies and other flavour-givers to make upvas thalipeeth. While the mixture for this sago thalipeeth for vrat and sabudana vada is the same, the cooking techniques are different. The former is flattened and cooked on a tava, while the latter is shaped into flat balls and deep fried, thus giving 2 recipes which are unique in texture in their own way. When flattened and cooked on a tava, you get a tasty and filling Indian farali thalipeeth. This is sure to keep you energised on a fasting day. You can pair it with a bowl of dahi or peanut curd chutney. You can also try other faral recipes like the Rajgira Paneer Paratha or Potato Khichdi. Tips for sabudana thaliepeth. 1. Soaking sago for the said time is very important as the sago has to be perfectly soaked and soft for this recipe. 2. While adding mashed potatoes, ensure that there is no moisture in them. Presence of moisture might not bind the mixture well. Also ensure that the potatoes are not hot. This might partially cook the sago grains and make the mixture sticky. 3. Use a thick plastic sheet as we have used. 4. Remember to grease the pan each time. 5. If you think that the thalipeeth is tearing while cooking, add little arrowroot flour or water chestnut flour (singhare ka atta) to the mixture. This helps in binding the sago mixture. Enjoy sabudana thalipeeth recipe | upvas thalipeeth | sago thalipeeth for vrat | Indian farali thalipeeth | with step by step photos.

sabudana vada recipe | Maharashtrian sabudana vada | how to make crispy sabudana vada | sago vada | with 39 amazing images. sabudana vada recipe | Maharashtrian sabudana vada | how to make crispy sabudana vada | sago vada is a famous delicacy enjoyed during vrat. Learn how to make crispy sabudana vada. To make sabudana vada, combine all the remaining ingredients in a bowl and mix well. Divide the mixture into 12 equal portions and shape each portion into a 50 mm. (2”) diameter flat round. Keep aside. Heat the oil in a kadhai and deep-fry the wadas on a medium flame till they turn brown in colour from both the sides. Drain on absorbent paper. Serve hot with fresh curds and green chutney. Sabudana, traditionally an ingredient used during fasts, lends itself to such lovely recipes, such as these vadas! It is used to make upvas sabudana vada - a favourite amongst Maharashtrian The crunchy peanuts that punctuate every bite are something we all look forward to in the vada! The proportion of sago to potatoes is a very important aspect of making crispy sabudana vada. So we suggest you follow the proportion shared in this recipe. Further peanuts help in binding the sago well and also lending crunchiness to the vadas. So do not miss out on this key ingredient. While we have used ginger and coriander to make sago vada, many people do not opt for these 2 ingredients during fasting. If you wish, you can avoid them. And if you avoid them, then serve these vadas on fasting days like Janmashtami and Maha Shivratri with sweet curd rather than green chutney. Tips for sabudana vada. 1. Prefer to use old varieties of potatoes than new variety as they tend to be less sticky. 2. Ensure not to crush the peanuts fine. You can add the roasted peanuts to a mixer jar, pulse for 5 seconds, pause and then again pulse for 5 seconds to get a coarse powder. 3. While shaping vadas you tend to have messy hands. No worries. You may need to wash or clean them in between. 4. Fry them on a medium flame only to get crisp and brown vadas. 5. Do not put more than 4 vadas at a time in the frying pan. Enjoy sabudana vada recipe | Maharashtrian sabudana vada | how to make crispy sabudana vada | sago vada | with step by step photos.

khamang kakadi recipe | Gujarati khaman kakadi | farali kachumber | with 27 amazing images. khamang kakadi recipe | Gujarati khaman kakadi | farali kachumber is a quick and simple everyday fare. Learn how to make Gujarati khaman kakadi. To make khamang kakadi, combine all the ingredients in a deep bowl and mix well. Serve immediately or refrigerate for an hour and serve chilled. An accompaniment can make or break a meal. A well-planned accompaniment can make even a simple meal glow. Gujarati khaman kakadi is something to go with your meals on fasting days. While the cucumber in farali kachumber, helps you to make up for water requirement of the day without calories, peanuts have good fats which keeps you full for long hours. Apart from protein, they also abound in vitamin E – a nutrient necessary to protect the health of organs including the skin and heart. weight-watchers, heart patients and diabetics and all those aiming a healthy lifestyle can include this khamang kakadi as a part if their meals. It is best suggested to avoid sugar. Tips for khamang kakadi. 1. As a variation, you can thickly grate the cucumber instead of cutting it into cubes. 2. If you enjoy spicy food, then you can add finely chopped green chillies as per your taste preference. 3. If you are not fasting, you can replace rock salt with table salt. Enjoy khamang kakadi recipe | Gujarati khaman kakadi | farali kachumber | with step by step photos.

quick shrikhand recipe | 5 minutes shrikhand | shrikhand with greek yoghurt or full fat curds | with 18 amazing images. quick shrikhand recipe is a quick Indian dessert which is a 5 minutes shrikhand. Shrikhand is made using the most basic ingredients. All you need to have in hand is hung curd or greek yoghurt to prepare shrikhand immediately. We have used only 4 ingredients, hung curds, sugar, elaichi and saffron in preparing this quick shrikhand recipe. Indians have curd at home so we have shown you how to make quick shrikhand recipe with homemade curds but you can easily buy Greek yoghurt and make the recipe. Just skip the step of making hung curds. quick shrikhand recipe is simply amazing how the humble dahi transforms into a mouth-watering dessert in just a few simple steps. Here is the easiest and best way to make yummy Shrikhand out of everyday curds. 5 minutes shrikhand does not even require any cooking. Shrikhand is a standard feature of sunday meals, festive menus. A dollop of gooey, creamy shrikhand laced with saffron and elaichi, topped with mixed nuts, and served with steaming hot puris – that’s something to yearn for! Now, with this quick shrikhand recipe, you don’t need to yearn for it; you can prepare it any time you feel like. However, remember it’s loaded with calories, so categorize it as an occasional treat! Notes on quick shrikhand recipe. 1. Dissolving saffron (kesar) in warm water or milk is very important to bring out quick shrikhand full colour and flavour. So, never throw the saffron directly into the dish in a hurry without dissolving it first. Also remember that this is best done with your fingers rather than using a spoon. 2. We are grinding the sugar into powder form and then using it in this shrikhand recipe so it mixes and dissolves easily. 3. Do not whisk vigorously otherwise you will end up with runny consistency shrikhand. Make this yummy delicious 5 minutes shrikhand at home and do not forget to garnish it with pistachios and almonds!! Learn to make quick shrikhand recipe | 5 minutes shrikhand | shrikhand with greek yoghurt or full fat curds | with detailed step by step recipe photos.

An easy but tantalising mithai that will be welcomed by all your guests for its innovative presentation and fabulous taste! To make this Dry Fruit Stuffed Dates, you need really good quality dates that are a little large in size, so they can be stuffed with a lovely mixture of nuts and mava sweetened with sugar and laced with spices. Each and every person is sure to love this sweet, with its aesthetic flavour and nutty crunch. Dry Fruit Stuffed Dates is a perfect homemade mithai to serve for special occasions and make them memorable. Love dry fruits?, then click here for recipes using dry fruits to make a sweet or dessert out of them. Enjoy how to make Dry Fruit Stuffed Dates recipe with detailed step by step photos.

kand chilla recipe | purple yam chilla | Indian style kand pancake | breakfast recipe | fasting, upvas, vrat recipe | with 11 amazing images. kand chilla recipe | purple yam chilla | Indian style kand pancake | breakfast recipe | fasting, upvas, vrat recipe is a sumptuous recipe for fasting days when you yearn to eat something satiating and delicious. Learn how to make Indian style kand pancake. To make kand chilla, combine all the ingredients in a deep bowl and mix well. Divide the mixture into 2 equal portions. Heat a non-stick tava (griddle), grease it with little ghee, put one portion of the mixture and spread it evenly using wet fingers. Cover it with a lid and cook on a medium flame for 2 minutes, turn it over and cook on the other side for 2 minutes or till golden brown in colour. Repeat steps 3 and 4 to make one more chilla. Serve immediately with green chutney. Chila is a fabulous snack, which has withstood the test of time. Normally made with a batter of besan or moong dal, these thin pancakes have a very homely taste and comforting feel. Try these purple yam chilla for upvas or vrat. Although it uses only basic ingredients, it tastes awesome when had right off the tava with tongue-tickling green chutney. It is interesting to note that this breakfast recipe is held together purely by the starch in the grated kand and does not use any other binder like boiled potatoes or arrowroot flour. Some people like to replace the salt with sendha namak and have this Indian style kand pancake on fasting days, as it tastes good and gives enough energy too. Tips for kand chilla. 1. Ensure to thickly grate the purple yam as there is no other binding in this recipe. 2. Choose purple yam that are firm and do not have any cracks, bruises or soft spots, so grating is easier. Soft purple yam makes grating difficult. 3. Turnover the pancake gently, else it may break. If you love chilas, you must also try our other recipes like Stuffed Moong Dal Chilas and Nutritious Chilas. Enjoy kand chilla recipe | purple yam chilla | Indian style kand pancake | breakfast recipe | fasting, upvas, vrat recipe.

Crisp yet soft, savoury to the core, the Kand Puri is a mouth-watering way to satiate your hunger on fasting days. It is a quick and easy recipe, which you must try in the winter season when this root vegetable is available in plenty. You just need to make a dough of boiled and mashed purple yam and rajgira flour, together with peppy spice powders, shape it and deep-fry it. These puris are to be flattened with your hands and not rolled. They do not puff up as the dough contains yam, and you must make sure you serve the Kand Puri immediately, otherwise it will get soggy. As it is a fasting recipe, you can use regular salt or fasting salt (rock salt) as per your preference. Likewise, coriander is also optional and in case you do not have it during fasts, you can avoid it. You will also love our other kand based fasting recipes like Kand Wafers and Kand Sandwich .

Craving for puris on an upvaas day? Well, nothing wrong in having a piece or two of this tasty, upvaas friendly Banana and Rajgira Puri to satisfy your hunger and top up the energy levels. These yummy puris are made of a dough of rajgira flour, boosted with mashed bananas and laced with cardamom powder. Mildly sweet, with the pleasant flavour of banana, these puris taste best when served immediately after preparation. You can also try other fasting recipes like the Kand Puri and the Chatpata Kand .

A little smartness is all it takes to make traditional favourites easily at home. Malai Barfi, for instance, can be made quite speedily and easily at home by using readymade mava. While the mithai does require a day to cool, you can eliminate the many back breaking hours of work in the kitchen by using this foolproof recipe. So go ahead and prepare homemade Malai Barfi and serve them to your family and friends with a real, relaxed smile on your face.

sama panki recipe | farali sama panki | rajgira, arrowroot, sama panki with curds | with 30 images. sama panki is a popular snack made during fasting in India. Learn to make rajgira, arrowroot, sama panki with curds. A unique batter of sama, rajgira, arrowroot, sour curds, coriander and ginger green chilli paste is used to make this delicious and satiating sama panki. Without onion, garlic or any overwhelming spices, this sanwa panki is very soothing to the palate. sama panki is made during Ekadashi, Sankashti Chaturthi, Navratri, Janmashtami and Mahashivratri. With only 48 calories per sama panki, this is a perfect recipe to be had by all, restricted amounts for diabetics. Serve sama panki hot with healthy green chutney. Enjoy sama panki recipe | farali sama panki | rajgira, arrowroot, sama panki with curds | with step by step photos.

We know it is natural to associate only potatoes with the word ‘Fries’ but here, in a little experiment, we discovered that sweet potatoes make great Fries too! Sweet potato fingers are deep-fried and then tossed with a dash of spice powders to get a perfectly crisp sweet-and-spicy snack. It is also quite convenient to make as you do not have to parboil the sweet potatoes – you can just directly fry them. But remember that they cook much faster than potatoes when deep-frying, so keep an eye on each batch and remove them as soon as they are done. Serve the Masala Sweet Potato Fries immediately after preparation, to enjoy their unique taste and lovely texture. You can also try your hand at other sweet potato treats like Sweet Potato Khichdi , and Sweet Potato and Sesame Croquettes .

Rich and easy are terms that are not easily associated together, but you will be surprised to find that this recipe is absolutely fuss-free yet fascinatingly rich! This creamy and nutty ladoo, made with mawa, paneer, dry fruits and nuts is very easy to make and involves no cooking. It is more of mixing, shaping and refrigeration. Chilling the Nuts Khoya Ladoo is very important because it makes them nice and firm. You will also enjoy the mild hint of cardamom in this recipe, which sharpens the rich dairy taste. You can also try other interesting sweets like Walnut and Cashewnut Balls , Rocky Road Popcorn Balls and Chocolaty Balls .

paneer kheer recipe | paneer payasam | Indian paneer kheer for upvas, vrat | chena kheer | with 17 amazing images. paneer kheer recipe | paneer payasam | Indian paneer kheer for upvas, vrat | chena kheer is a pleasurable Indian sweet. Learn how to make paneer payasam. To make paneer kheer, add the milk in a non-stick pan and bring to boil on a medium flame. Lower the flame and simmer for 6 to 8 minutes, while stirring occasionally. Add the sugar, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Add the almonds, pistachios, cashewnuts and cardamom powder mix well and cook on a slow flame for 2 minutes. Add the paneer, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Serve hot or chilled garnished with almond and pistachio slivers. Chena kheer is a wholesome sweet recipe, elegantly laced with the sweet flavour of cardamom and topped with mixed nuts for added crunch. Garnishing with nuts reinforces the kheer with more protein and other nutrients too, making this a wonderful snack or dessert for growing kids and adults too. Using cottage cheese to make paneer payasam gives you a rich mouth-feel and flavour without labouring over the milk for too long. You will be delighted to see your kids lick of this delectable kheer up to the last drop! This Indian paneer kheer for upvas, vrat is enjoyed during the fasting festival of Navratri, Holi too! This kheer is perfect to be served as a Prasadam also. You can even opt to serve this kheer at parties, because it tastes delightful both hot and cold. Tips for paneer kheer. 1. The first boil of the milk is done on a medium flame and thereafter it is cooked on a slow flame to ensure we get the perfect consistency of the kheer. 2. Grating the paneer is necessary to ensure a uniform texture of kheer. 3. You can buy readymade paneer or make paneer at home. Enjoy paneer kheer recipe | paneer payasam | Indian paneer kheer for upvas, vrat | chena kheer | with step by step photos.

peanut kadhi recipe | farali mungfali kadhi | vrat ki kadhi | healthy peanut kadhi | with 37 amazing images. peanut kadhi recipe | farali mungfali kadhi | vrat ki kadhi | healthy peanut kadhi shares its appearance with Gujarati kadhi, but makes use of a few ingredients which are upvas friendly. Learn how to make farali mungfali kadhi. To make peanut kadhi, combine the curds, rajgira flour and 2 cups of water in a deep bowl and whisk well. Keep aside. Heat the ghee in a deep non-stick pan and add the cumin seeds. When the seeds crackle, add the ginger–green chilli paste and sauté on a medium flame for 30 seconds. Add the peanut powder and sauté on a medium flame for another 30 seconds. Add the curds- rajgira flour mixture, rock salt and sugar, mix well and cook on a slow flame for 4 to 5 minutes, while stirring continuously to avoid any lump formation. Garnish with coriander and serve hot with rajgira paratha or sabudana khichdi. Kadhi can now be enjoyed during upvas, vrat too! Isn't it exciting? This farali mungfali kadhi has been carefully formulated to avoid items that cannot be had on fasting days. It is made with roasted peanut powder and fresh curds and further thickened with rajgira flour instead of besan. This vrat ki kadhi is slightly thin in consistency. If you wish, you can add an extra tablespoon of rajgira flour. This tasty treat that you can have on Janmashtami, during Navaratri, or any other day for that matter. Serve with minty sanwa to make a satiating meal. All the health conscious can benefit from the protein and calcium from the curd. Its probiotic property is soothing for the stomach too. On non-fasting days, this healthy peanut kadhi can be served with phulka and a sabzi like matki sabzi to make a protein filled meal. Tips for peanut kadhi. 1. Add rock salt to taste. If you are not fasting then you can use regular salt. 2. If you don't stir the kadhi continuously, then the curd will split. 3. Serve peanut kadhi with rajgira paratha. See rajgira paratha recipe. 4. Serve peanut kadhi with Sabudana Khichdi. See sabudana khichdi recipe. 5. Add 1/2 tsp sugar. This helps sweeten the sour curds and form the perfect balance for peanut kadhi. So add the little sugar. Enjoy peanut kadhi recipe | farali mungfali kadhi | vrat ki kadhi | healthy peanut kadhi | with step by step photos.
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