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MAAKHAN MISRI

Ingredients        

1 cup Fresh makhan (butter)
1/2 cup Khadi sakhar (candy sugar)
1 tabs Pistachios, chopped
Few saffron strands

   

Method

1. Take bowl and mix all the given ingredients
2. Garnish with chopped pistachios
3. Makhan misri is ready to be offered as prasad with puris or parathas

GOPALKALA

Ingredients

1 cup Flattened Rice / Poha
½ cup Yogurt
1 no Cucumber, finely chopped
3 tbsp Coconut, freshly grated
1 no Green Chilli, finely chopped
1 tsp Ginger, grated
2 tbsp Pomegranate
½ tsp Sugar
2 tbsp Roasted Gram
2 tbsp Coriander Leaves
1 tsp Ghee
½ tsp Cumin Seeds
A pinch of Hing
Salt to taste

 

Method

1. Wash poha with plenty of water and drain the water completely. Keep it aside for a few minutes.
2. Add yogurt, chopped cucumber, rinsed poha, roasted gram, pomegranate, salt, sugar and fresh coconut in a mixing bowl.
3. Mix everything well and set aside.
4. Heat a teaspoon of ghee in a pan for seasoning.
5. Add cumin seeds and let them splutter.
6. Add the finely chopped ginger, green chillies and hing to it and sauté for a few seconds.
7. Turn off the flame and pour the tempered ingredients over the prepared poha-yogurt mixture.
8. Combine until well combined.
9. Serve as a prasadam!

VRAT KE CHAWAL KA PULAO

Ingredients

¾ cup Barnyard millet (Sama Rice)
1½ cup Water
1 small Potato, cubed
1 spring Curry leaves
1 small Green chili, Chopped
½ tsp Ginger paste
1 spring Danya leaves
6 pieces Cashews
1½ tsp Peanuts
Salt to taste
1½ tabs Oil
½ tsp Cumin
½ tsp Cloves
½ tsp Cardamom
½ tsp Black pepper                                                

                   

Method

1. Rinse the sama or barnyard millet a couple of times in water like the way we rinse rice.
2. Soak in enough water for 20-30 minutes.
3. Dry roast the peanuts on a pan or in the oven till they become crunchy.
4. Coarsely powder them in a mortar-pestle or in a dry grinder.
5. Heat oil or ghee.
6. Add all the whole spices cumin, cloves, cardamom and black pepper.
7. Saute till the oil become fragrant and the cumin crackles.
8. Add the crushed ginger, green chili and saute for half a minute on a low flame.
9. Add the cubed potatoes & curry leaves, chopped coriander leaves and saute for 3-4 minutes on a low flame.
10. Now add the peanuts powder and stir.
11. Drain the sama rice and add to the sauted mixture. stir.
12. Add water and salt as required. Pressure cook for 4-5 whistles or till the water is absorbed and the millet grains are cooked.
13. When the pulao is cooking, you can dry roast the chopped cashews and almonds.
14. When serving the samvat pulao, garnish with the dry fruits and coriander leaves.
15. When serving also sprinkle some lemon juice in the pulao. You can also keep some lemon wedges by the side of the samvat pulao while serving.

IN CONCLUSION

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