How to make Jeera Aloo [Cumin Seeds with Potato] Fasting Recipe

Jeera Aloo is a very popular and simple vrat recipe. Learn how to make jeera aloo for fasting.

Ingredients for Jeera Aloo

Potato – 2 [boiled, peeled and cut into cubes]

Cumin Seeds [Jeera] – 1 tsp

Coriander seeds – 2 tsp

Red Chili Powder – ½ tsp

Cumin Seeds – 1 tsp [roasted and powdered]

Turmeric Powder – ¼ tsp

Dry Mango Powder – ¼ tsp

Oil – 1 tsp

Coriander Leaves – 1 tbsp [chopped]

Salt to taste

Method of Preparing Jeera Aloo

Heat oil in a pan and put coriander seeds, cumin seeds and allow for spluttering. Then add turmeric powder, red chili powder. And fry for 1 minute; add cubed potatoes, dry mango powder, roasted cumin seeds powder and salt. Mix well and cook on low flame for 5 minutes.

Transfer the jeera aloo into a servinhg dish and serve hot with chapattis.

How to make Vrat ke chawal [Samwat ke chawal]

 Vrat ke chawal, rice for fasting is a popular recipe for fasting . This particular rice mostly used for fasting.
Learn how to prepare vrat ke chawal in this Navaratri fasting time.

Ingredients for vrat ke chawal

Vrat ke chawal [samwat ke chawal] – 1 cup

Water – 2 cups

Potato – 1 [peeled and cubed]

Black pepper – 1 tsp

Cumin seeds -- 1 tsp

Rock salt to taste

Ghee – 1 tbsp
Coriander leaves -- 1 tbsp

Method of the Preparation of Vrat ke Chawal [Samwat ke Chawal]

Heat ghee in a pan and fry the cumin seeds for 2 minutes. Add the potato pieces and fry for 5 minutes.

Add the rice, pepper and rock salt and mix well.
 Add the water and cover the pan and cook on low flame for 15—20 minutes or till water evaporates
Vrat ke chawal is ready . Garnish with chopped coriander leaves and serve hot with Raita.

How to Make Navaratri Salad

Ingredients for Navaratri Salad

Peanuts – 1 cup [boiled]

Chest nuts – ½ cup [boiled, peeled and halved]

Cottage Cheese [paneer] – ½ cup [cubed]

Pineapple – ½ cup [peeled, cubed and boiled]

Cucumber – 1 [peeled and cubed]

Lemon Juice – 2 tsp

Rock salt to taste

Sugar – 1 tsp

Coriander Leaves – 1 tbsp [chopped]

How to Prepare Navaratri Salad

Mix the boiled peanuts, boiled pineapple, chestnuts, cottage cheese and cucumber. Add the lemon juice, rock salt and sugar and mix well. 

Transfer the salad in to a serving bowl and garnish with chopped coriander leaves. Serve immediately

Rice Modakam Recipe



Modakam

Ingredients for  Rice Modakam

Rice Flour -- 1 cup

Ghee – 1 tsp

Salt to taste

Water – 1 cup

Coconut – 2 cups [grated]

Jaggery -- 1 cup

Cardamom Powder – 1/2 tsp

Raisins – 1 tbsp

Method of Preparing Rice Modakam

Heat the jiggery in a thick bottomed pan by adding little water. Add grated coconut, stir continuously and cook till it becomes dry. Add fried raisins and cardamom powder and mix well. Keep aside.

Boil 1 cup of water and add ghee and salt. Add rice flour gradually in to the boiling water and stir quickly so as remove lumps. Remove from the fire and cover the paste and keep aside for 5 minutes. Make the rice paste to tight smooth dough.

Make small balls from the dough. Grease the palms of your hands well. Place a ball on your palm and flatten the ball to form a cup shape. Place 1 tsp of coconut mixture and give the shape of ladoo or another shape that is garlic pod shape

Dip the index finger into the oil and you can give 5-6 pinches on the outside edges of the modakams and bring them together on the top and give the shape of a peak.

Place the all modakams in a steamer and steam for 15 minutes and serve hot.

Navaratan Curry Recipe

Ingredients for Navaratan Curry Recipe

Cauliflower -- 50m gms [cut into florets]

French Beans – 50 gms [cut into small pieces and boiled]

Capsicum – 1 [sliced]

Potatoes – 2[peel, diced and cooked]

Tomatoes – 2 [pureed]

Green Peas – 30 gms [boiled]

Cottage Cheese – 50 gms [cut into cubes]

Carrots – 2 [par boiled and diced]

Pineapple pieces – 30 gms

Cherries – 10 gms

Chick pea flour – 1 tbsp

Yogurt – 1 cup

Turmeric Powder – 1/4 tsp

Red Chilli Powder – 1 tsp

Coriander Powder – 1 TSP

Ginger paste – 1 tsp

Oil – 2 tbsp

Salt into taste

Cashew nuts – 5 [fried and crushed]

Raisins – 5

Method of Preparing Navaratn Curry Recipe

Heat 1 tsp of oil in a pan and fry the capsicum slices and remove from the oil and keep aside. Pour 1 tbsp of oil into the pan and add the ginger paste and fry for 2 minutes. Add chick pea flour and fry lightly.

Add turmeric powder, coriander powder, red chilli powder and salt. Add tomato puree and cook for 2 minutes.

Add yogurt and 1 cup of water and stir. Bring to boil on low flame for 5 minutes. Stir continuously. Add cooked vegetables and pineapple pieces and cook for 2 minutes.

Mix gently and transfer into a serving bowl garnish with cashew nuts and raisins.

Serve hot.

Sweet Potato Desert Vrat Recipe

Sweet Potato drsert is a simple recipe. It is very popular and easy to prepare

Ingredients for Sweet Potato Desert

Sweet Potatoes – 2 [boil, peel and mashed]

Condensed milk – 2 cups

Honey -- 3 tbsp

Butter – 1 tbsp

Coconut – 1 cup [grated]

Method of Preparing sweet potato desert

Mix the mashed potatoes with honey, condensed milk. Melt the butter and sauté the grated coconut little browned.

Place the mixture in a greased oven dish and baked at 350°F for 1 hour.

Remove from the oven and sprinkle with browned coconut.

Kaddu Ka Raita [Pumpkin Raita] Fasting Recipe

 People who want to lose their weight in this fasting period should choose pumpkin Raita. Diabetic people  need to be careful  feast and fasting syndrome. Pumpkin Raita is good for diabetic people for  fasting  time. It is a simple and good recipe for fasting. Learn how to make Pumpkin Raita for this Navaratri.

Ingredients for Pumpkin Raita

Kaddu [Pumpkin] – 1 cup [peel and grated]
Curd -- 2 cups
Cumin Seeds – 1 tsp [roasted and powdered]
Sendha Namak [Rock Salt] to taste
Green Chilies – 2 [chopped]
Coriander leaves -- 1 tbsp [chopped]
Cumin seeds -- 1 tsp
Oil -- 1 tsp

Method of Preparing Kaddu ka  Raita

Boil the grated kaddu with little water and salt. Mix the all the ingredients along with the boiled pumpkin.
Heat oil in a pan and add cumin seeds and allow to splutter, then add to the Raita.
Garnish with chopped coriander leaves
Serve it chilled