Tag Archives: vrat recipe

Potato Fritters Recipe / Urulaikilangu Vadai Recipe / Easy Vadai Recipes – Navratri recipes

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Potato Fritters / Urualaikilangu Vadai is one such recipe, which is a perfect food during vrat / viratham. It is also one of the highlights of Navratri.

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Potato Fritters / Urulaikilangu Vadai is simple, easy and can be prepared in minutes. You can also prepare it as a tea time snack for the surprise guests. Let me share the recipe…

Potato Fritters / Urulaikilangu Vadai

Potato Fritters / Urulaikilangu Vadai

Ingredients:

  • Potato – 250 gm
  • Rava/Semolina/Sooji – 100 gm
  • Green chilli – 1 no
  • Onion – 50 gm
  • Cumin seeds – 1 tsp
  • Curry leaves – a sprig
  • Coriander leaves – 2 stalks
  • Salt to taste
  • Oil for deep frying

Making of Potato Fritters / Urulaikilangu Vadai –

Preparation:

  • Boil, peel and mash the potatoes, make sure to mash it well.
  • Peel and finely chop the onions, chop the green chillies, curry leaves and coriander leaves.
  • Take a bowl, add the mashed potatoes, rava/semolina, cumin seeds, curry leaves, coriander leaves, green chillies and salt.
  • Mix it all together.
  • Heat oil in a kadai, grease your palm with oil, take a small portion of the dough, roll it to a ball, and flatten it in between your palms.
  • Gently drop the flatten vadai, to the oil and deep fry them on both sides. (Cook only in medium flame, since the potatoes are cooked already they would get burnt easily).
  • Drain the oil and remove the vada from fire, once it cooked.

Serve hot with a cup of tea or coffee.

 

Makhane Ki Kheer / Fox Nuts Payasam / Phool Makhana Kheer

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Makhane Ki Kheer / Phool Makhane ki Kheer is one of the perfect recipe for Navratri and also suitable for vrat. Makhana is also known as Lotus seeds or Fox nuts, this is available in all grocery shops. This is my first recipe with Makhana, it came out very well and also I liked the texture of the makhana and now wonder why I haven’t used this Makhana for long time.

Makhane Ki Kheer is a thick, creamy and delicious dessert with loads of health benefits. I liked each and every sip of the kheer, also I have flavored them with cashew nuts, pistachios and topped with few roasted makhana, which added more taste to the dessert with its crunchy texture.

CLICK HERE for 10+ varieties of Payasam / Kheer recipes and CLICK HERE for Navratri/Navaratri recipes.

Health benefits of Makhana / Puffed Lotus seeds / Fox nuts – It is low in fat and high in carbohydrates. They are also good source of protein, fibre and low in sodium. As they are rich in fibre content, they perfect suite the vrat recipes. They also helps people suffering from heart diseases and diabetes. Also they contain anti-ageing enzyme, which is believed to repair damages proteins. Let me share the recipe…

Ingredients:

  • Makhana / Phool Makhana / Fox nuts / Lotus seeds – 40 gm
  • Full Fat Milk – 500 ml
  • Sugar – 5 tbsp
  • Cashew nuts – 15 nos
  • Pistachios – 10 nos
  • Cardamom powder – ¼ tsp
  • Ghee / Clarified butter – 1 ½ tbsp
  • Saffron – few strands

Making of Makhane Ki Kheer / Phool Makhana / Lotus seeds Payasam / Fox nuts kheer –

Preparation:

  • Soak the pistachios in water for 30 mins, peel the skin and chop them into pieces and keep it aside.
  • Heat a tsp of ghee/clarified butter in a heavy bottomed vessel, add ¾ th portion of the makhana and cashew nuts.
  • Roast them until they start turning golden brown.
  • Meanwhile boil the milk in heavy bottomed vessel, once boiled add the cardamom powder and keep in low flame.
  • Coarsely grind the roasted makhana and cashew nuts.
  • Add it to the milk, stir well (make sure no lumps are formed).
  • Add sugar when the kheer thickens.
  • Meanwhile heat the leftover ghee/clarified butter in a vessel, add the leftover makhana, pistachios and cashew nuts.
  • Roast them until they turn golden brown and pour half the quantity of it to the kheer, cook in low flame for few mins.
  • Sprinkle saffron strands and remove from fire.

Serve hot or at room temperature. Top it with the reserved roasted makhana, cashewnuts and pistachios while you serve.

Akhrot Kaju Sheera/Walnut Cashew Sheera

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As of Maha Shivratri, I want to try out some new dish as offering to God. Thought of preparing a sweet and spicy dish, and took out Akhrot Kaju Sheera as a sweet dish.

Akhrot Kaju Sheera is cashew nuts and walnuts. Walnuts are coarsely powdered and cashew nuts are broken into small pieces, for some graininess and crunchy texture. Let us move on to the recipe…

Akhrot Kaju Sheera

Akhrot Kaju Sheera

Ingredients:

  • Walnuts – 1 cup (300 gm)
  • Cashew nuts – ¼ cup (15 to 20 pieces)
  • Ghee – 1 ½ tsp
  • Sugar – ½ cup
  • Dry Ginger powder – ½ tsp

Preparation:

  • Take 1 cup of sugar with ½ cup of water, keep in medium flame, stir until the sugar dissolves and wait until the sugar comes to syrup consistency (1 thread consistency).
  • Remove from the fire, leave it aside and allow it to reach room temperature.
  • Take the walnuts in a blender and grind them to a coarse powder, spread it in a plate, break the lumps and let it come to room temperature.
  • Broke the cashew nuts into small pieces and keep it aside.
  • Heat 2 tsp of ghee/clarified butter in a non-stick kadai, add in the cashew nuts and fry until they golden brown and remove them from the kadai and keep it aside.
  • Add in the coarsely powdered walnuts and fry them until the aroma comes out or until it turns golden brown in color.
  • Pour in the sugar syrup and start stirring continuously by adding a tsp of ghee/clarified butter every now and then.
  • Sprinkle the Dry ginger powder and continue stirring.
  • Keep on stirring until the aroma comes out and add in the roasted cashew nuts and keep on stirring until the sheera oozes out the ghee/clarified butter.
  • Transfer it to a greased tray.

Garnish them with roasted cashew nuts and serve immediately.