Navratri Special

WHAT ALL YOU CAN EAT DURING NAVRATRI FESTIVAL IF YOU ARE FASTING…

Navaratri is starting from tomorrow (Nau Durga) festival and will be celebrated for 9 days with all enthusiasm, dance (garba) and will have lots of sweets.

EACH DAY IS DEDICATED TO GODDESS DURGA:

    ·      Shailputri

·       Brahmcharini

·       Chandraghanta

·       Kushmunda

·       Skandmata

·       Katyayani

·       Kalratri

·       Mahagauri

·       Sidhidatri

Most people are not sure about what they can eat and what not in this festival so I am sharing some eatables that are meant to be consumed during the auspicious 9 days if you are on fast.  

·      Potato

·      Sweet potato

·      Pumpkin

·      Bottle guard

·      Tomatoes

·      Carrots

·      Yam

·      Ginger

·      Lemons

The above-mentioned items are technically considered as fruits also known as (falhaar) in Hindu religion.

And for breads, kuttu atta or buckwheat flour is meant to be consumed.

I will share different types of recipes (Navratri special) for the next 9 days. So stay tuned.

JAI MATA DI..

Stay healthy....

Homemade Soy Milk

There is always a debate going on in our minds that which kind of milk is best for the human body because since childhood we have been listening from our parents or grandparents that milk is very much necessary to consume at least twice a day.  A number of times its benefits has been told to us when we avoid drinking milk.

 No doubt dairy milk has proteins and calcium but it contains high saturated fats that don’t suit in our present lifestyle. It leads to several heart problems, skin problems etc.

People who are lactose intolerant can't consume dairy products.

Solution to this is simple; just substitute the dairy milk with plant-based milk such as soy milk, almond milk, rice milk, coconut milk etc.

Some of the benefits of consuming Soy Milk are:

1.       Good source of plant-based protein

2.       Less saturated fat than dairy milk

3.       It is cholesterol free.

4.       It contains no lactose.

Dr. Jewel Gamadia (acupuncturist) advises avoiding milk as it is the big culprit that causes acne.

Now I am sharing how to make Soy milk at home.

Remember: People who are allergic to soy products shall not try and can go for other plant-based milk like almond milk, coconut milk etc.

What all you need?

Soy Beans                            1 Cup

Water: For blending:           4.5 Cups

 Muslin cloth or Nut Bag milk

Process:

1.       Soak soybeans in water overnight.

2.       Strain water and rinse the soybeans.

3.       Remove the skin of beans as best as you can.

4.       Put soybeans and water in a blender and blend until smooth.

5.       Strain the mixture using the muslin cloth or nut bag milk.

6.       Boil the strained milk in a pan (heavy bottom).

7.       Keep stirring at the simmer for next 15 minutes as to get rid of the bitterness and plant taste.

8.       Cool it and store in a refrigerator.

9.       It can be consumed within 3 days.

Do share and comment if you like the recipe.

Also, follow me on https://www.instagram.com/thecrispysalt/

Stay healthy…

Saturday Special - Lunch

After a long time, I got a relaxing weekend so I just don’t feel to go anywhere and just sit and prepare some food in Indian style at home.

As today is Saturday and in Hindu mythology, Saturday is day known for Lord Shani Dev. There is a myth that if anyone wants to start a new venture or any auspicious thing then Saturday is not good enough to do so but I believe that as it is a day of Lord Shani and he is a dispenser of justice and completely impartial so any start will be a great start on such day.

People used to offer black sesame seeds, black grams, and mustard oil to Lord Shani on Saturday to please them.

I can say that I am celebrating Saturday by way of preparing Lord Shani’s favorite dish "BLACK URAD DAL KHICHDI".

BLACK URAD DAL KHICHDI (SERVES 4-5)

Ingredients:

·         Black Urad Dal                   1 Cup

·         Rice                                        1 Cup

·         Ginger Garlic  paste        1 teaspoon

·         Chopped Onion(Small)        1

·         Mustard Oil                       2 teaspoon

·         Asafetida                              1 pinch

·         Salt                                         To taste

·         Black pepper                    1 teaspoon

·         Cumin seeds                     1 teaspoon            

·         Green chilies (slit)              2-4

·       Water                                   2 Cups

For Garnishing:

·         Coriander leaves(chopped) 

·         5-6 Ginger julienne

Method:

1.      Soak rice and urad dal for 15-20 minutes before cooking.

2.      Heat oil in  pressure cooker, add Asafetida, cumin seeds, and onions, sauté them for 5 minutes on medium flame,

3.      Add ginger garlic paste and keep stirring for next 7-8 minutes.

4.      Put soaked dal and rice in a pressure cooker and add all spices and green chilies.
A     Add Water and close the lid and switch off the flame after 2 whistles.

Garnish it with coriander and ginger julienne

Serve hot with plain curd or green mint chutney and enjoy!

Do share and comment if you like the recipe.

Also, follow me on https://www.instagram.com/thecrispysalt/

Stay healthy…

Story Behind Modak (Laddu)

LORD GANESHA IS GOD OF REMOVAL OF OBSTACLES AND START OF NEW BEGINNINGS.

WISH YOU ALL A VERY HAPPY GANESH CHATURTHI......

On this delightful festival, I am going to share a small story behind,” Why Lord Ganesha is so much fond of Modak”???????

Once Lord Ganesha had a fight with Parshuram, one of the avatars of Lord Vishnu.

During their fight, Ganesha's tooth broke and he was not able to eat anything. Then sugary and soft modak or laddus were prepared and when he ate them they just melted in his mouth and he could have it to his heart. From then onwards, it is believed that modak became his favorite dish. Modak is a sweet dish and it is considered that the festival of Ganesh Chaturthi concludes with offering of 21 different types of modak to Lord Ganesha as prasadam.

Classic Modak: The main ingredients are: Rice flour, wheat, maida flour, coconut and jaggery and cooked in a steamer. They are perishable in nature.

Laddu: Eventually varieties of modak have emerged according to the taste and preferences of people.

Some are Mava Modak, Chocolate Modak, Moong Dal Modak, Paneer Modak , Pan and coconut modak and many more…

HERE IS THE RECIPE OF WHEAT FLOUR AND RAVA LADDU :

Ingredients:

Wheat flour: 250 gm

Rava: 1/4^th Cup

Ghee: 250gm

Castor Sugar: 200 gm

Milkmaid: 1/4^th Cup

Chopped Dry Fruits:

Almonds: 5-6 per laddu for garnishing.

Method:

1. Heat a wok and pour ghee and roast wheat flour and rava at low flame for 8-10 minutes. Keep stirring to roast evenly.

2. Switch off the flame and transfer the mix into another bowl to cool it.

3. Once the mixture is cool down add sugar and milkmaid and chopped dry fruits and mix it well.

4. To make laddu, take around  1 tablespoon mixture in hand and gently press the mixture to form round shape.

Do share and comment if you like the recipe.

Also, follow me on https://www.instagram.com/thecrispysalt/

Stay healthy…

Subz-E-Dum Biryani

Biryani is every Indian’s favourite savoury dish. Rice mixed with gravy, vegetables, meat and spices, what’s not to like? Plus it is a no-drama dish that’s beyond fulfilling. It’s heavenly. But why only non-veg biryani is so popular when vegetable biryani is equally yummy and satisfying? Good news for the vegetarians, here’s a recipe of vegetable biryani that will curb all your hunger and cravings.

So let’s make some lip-smacking Subz biryani.

As the process of recipe is quite long and involves number of steps, I am posting ingredients of the steps together to avoid confusion.

STEP 1: BOILING RICE:

Ingredients:

1.      Basmati Rice                                    1 Cup

2.      Bay leaf                                               1

3.      Black pepper                                      5-6

4.      Cloves                                                 3-4

5.      Cinnamon Stick                                   1

6.      Black Cardamom                                2

7.      Star anise                                            2

8.      Ghee                                                 1 tbsp

9.      Salt                                                  a pinch

Process:

1.      Boil water and add a pinch of salt into a pan.

2.      Pour in rice, add all the whole spices and a spoon of ghee and bring it to a boil.

3.      Stir once in 2-3 minutes.

4.      Drain the water out and keep the rice aside.

(Tip: Two boils are enough for the rice otherwise it will get soggy).

STEP 2: DEEP FRYING THE ONIONS:

Ingredients:

10.  Onions                                 2 Medium sized

11.  Salt                                             a pinch

12.  Oil                                            For frying

Process:

5.      Slice the onions and put them in a bowl, add a pinch of salt in it and keep aside.

6.      Heat oil in a wok and deep fry the onions on low flame to a golden brown color.

7.      Strain out the onions and keep aside.

(Tip: Properly massage the onions with your hands so every single strand of onion get separated squeeze all the excess water before put to fry).

STEP 3: MARINATING THE PANEER:

Ingredients:

13.  Paneer                           8-9 Medium sized cubes

14.  Curd                                     2-3 tbsp

15.  Salt                                        a pinch

16.  Turmeric powder                  ½ tsp                             

17.  Red Chilly powder                ½ tsp

18.  Garam masala powder         ½ tsp

19.  Ginger garlic paste               1 tbsp

20.  Lemon juice                         1 tbsp

21.  Briyani masala                      ½ tsp

22.  Green chilies                         2

Process:

8.      In a bowl add all the ingredients and mix it well.

9.      Keep aside for at least 1 hour for marinating.

STEP 4: FOR MAKING GRAVY:

Ingredients:

23.  Asafoetida                                       a pinch

24.  Ghee                                                  2 tbsp

25.  Cumin seeds                                     1 tsp

26.  Ginger-galrlic paste                        1 tbsp         

27.  Beans ( Blanched)                        1/4^th Cup

28.  Carrot   ( Blanched)                     1/4^th Cup

29.  Cauliflower  ( Blanched)             1/4^th Cup

30.  Onions                                         4 Medium sized

31.  Tomato puree                              2 Medium sized

32.  Curd                                                  ½ cup

33.  Ghee                                                  2 tbsp

Process:

10.  Heat ghee in a wok, add asafoetida ,cumin seeds and add onion puree.

11.  Add ginger-garlic paste and sauté for 5 minutes

12.  Pour tomato puree and all the spices.

13.  Cook the gravy for 8-10 minutes on medium flame.      

14.  14. Add curd and stir continuously.

15.  Add paneer and blanched veggies and cook for next 10 minutes.

FINAL STEP: ASSEMBLING OR LAYERING THE BRIYANI IN A NON –STICK PAN.

• ·         Spread a layer of cooked basmati rice.
  ·         Pour fried onions, coriander and mint leaves, saffron milk, ginger juliennes and kevda water.
  ·         Spread a layer of vegetable gravy.
  ·         Again repeat 2 step layer of rice, follow same process.
  ·         Put a layer of wheat flour dough around the lid for dum.
  ·         Cook low flame for next 30 mins.

SERVE MILK RAITA OR PLAIN CURD AS YOU LIKE….

Do share and comment if you like it..Also follow me on https://www.instagram.com/thecrispysalt/

Stay healthy......