Shivaratri Recipes

Aloo Khichdi

Ingredients:
1 cup: Samwat /Parsai ke chaawal (washed)
1 no: large Potato, diced small
1 tsp: Zeera
1 tiny piece: Cinnamon
2 no: Chhoti elaichi
2 no: Green Chilies, chopped finely
3 cups: Green coriander for garnishing
2 tbsp: Ghee/oil
2 tsp: Sendha namak (rock salt)
3 cups: Water

Method:

1. Heat ghee. Add zeera, elaichi and daalchini.
2. When slightly colored, add potato and rice.
3. Stir-fry till they look a bit fried.
4. Add chopped green chilies.
5. Add salt and water. Bring to a boil.
6. Lower the flame and simmer, covered, for about 15 minutes or till cooked through and the water is absorbed.
7. Serve hot garnished with hara dhania.

Aloo Tikki

Ingredients: (makes - 7 to 8 tikkis)
3 no: Large Potatoes, boiled, peeled, mashed coarsely
1/2 cup: Singhare ka atta (waterchestnut flour)
1 tbsp: Fresh coriander leaves, finely chopped
5 no: Green chilies, finely chopped
1/4 tsp: Black pepper powder
1/4 tsp: Kala namak (black salt)
Oil to shallow fry
Salt to taste
Method:

1. Mix all ingredients (except oil) till smooth.
2. Knead into pliable dough.
3. Shape into 2" round thick flat patties (grease hands if it sticks).
4. Grease griddle with a little oil, heat.
5. Place patties; allow cooking on low flame till golden.
6. Flip and cook other side, drizzle more oil if required.
7. Serve hot with green chutney or peanut curd chutney.

Tip: If you are on low cal diet, roast tikkis on nonstick tava, without using oil.

Shivaratri Recipes

Shivratri Raita
Ingredients
1 cup: Fresh thick curd
1 no: Sweet potato, boiled, chopped
1 no: Potato, boiled, chopped
1 no: Cucumber, chopped
4-5 no: Waterchestnuts (singhara), boiled, peeled & chopped
1 tbsp: Coriander finely chopped
1 no: small Green Chili, finely chopped
1 tbsp: Roasted peanuts, whole
1/2 tsp: Cumin seed, powder
1/2 tsp: Cumin seeds, whole
1 tsp: Oil
Sugar to taste
Salt to taste
Method:

1. Beat curd in a deep salad bowl.
2. Add cumin powder, salt, sugar, chili and mix well.
3. Add all prepared vegetables, peanuts and mix to blend well.
4. Chill well till required.

Before Serving:

1. Heat oil in a small crucible, or tempering spoon.
2. Add cumin seeds; allow spluttering.
3. Pour sizzling tempering over raitha.
4. Garnish with chopped coriander.

Shivaratri Recipes

Saboodana Kheer

Ingredients:
4 cups: Milk
1 tbsp: Sago granules
3/4 cup: Sugar
1/4 tsp: Cardamom powder
1 cup: Water
Method:

1. Wash and drain sago, keep aside for 10 minutes.
2. When moisture is absorbed, loosen grains.
3. Heat water. Add sago, bring to a boil while stirring.
4. Reduce heat, simmer for 5-6 minutes, and add a tbsp. more water if required.
5. Add milk; bring back to a boil.
6. Simmer for 5 minutes. Add sugar, cardamom.
7. Stir occasionally, simmer till sago granule is cooked, but not mushy.
8. Check by pressing it between thumb and finger. It should flatten on pressing.
9. Serve hot, with nuts if desired.

Shivaratri Recipes

Thandai



Ingredients(makes 8 glasses): 1 cup: Milk 1½ cups: Sugar 1/4 cup: Dried or fresh Rose petals (gulkand variety) 1½ litres: Water 1 tbsp: Almonds 1 tbsp: Kharbooj/Tarbooj seeds skinned (commercially available) (these are skinned dried seeds of watermelon and cantaloupes) 1 tsp: Peppercorns (whole) ½ tbsp: Khuskhus (poppy seeds) ½ tbsp: Saunf (aniseed) ½ tsp: Cardamom powder or 15 whole pods ½ tsp: Rose Water (optional) Method:

1. Soak sugar in ½ litre of the water used. Keep aside.
2. Wash clean all other dry ingredients, except cardamom if using powder.
3. Soak in 2 cups of remaining water. Keep aside.
4. Allow each soaked item to stand for at least 2 hours.
5. Grind all soaked ingredient (not sugar) to a very fine paste.
6. Use a stone grinder (manual or electric) if possible.
7. When the paste is very fine, mix remaining water.
8. Place a strong muslin strainer over a large deep vessel. Or tie a strong muslin cloth over rim of vessel and use to strain.
9. Press through muslin with back of palms, extracting the liquid into vessel.
10. Add remaining water, a little at a time to extract more.
11. Pour - back some of the extract and press, repress.
12. Repeat this process till the residue becomes dry and husk-like.
13. Add milk, sugar and rosewater to the extracted liquid.
14. If using cardamom powder mix it in with the milk.
15. Mix well. Chill for an hour or two before serving.