Tag Archives: vrat

Oct1

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…

Makhane Ki Kheer / Phool Makhana Kheer / Lotus Seeds Payasam
Makhane Ki Kheer / Phool Makhana Kheer / Lotus Seeds Payasam

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.

Mar8

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
Coarsely grounded Akhrot (Walnuts)
Sugar syrup
Cashew nuts getting roasted in ghee/clarified butter
akhrot powder with ghee/clarified butter
Getting fried
With sugar syrup
With dried ginger powder
With roasted cashew nuts and ghee/clarified butter
Getting cooked
Ghee/clarified butter oozing out of the sheera
Akhrot Kaju Sheera

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.

 

Oct22

Mysore Rasam

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Most of the people are familiar about this rasam, but this is something new to me, as think that rasam taste better only with garlic and I never came across rasam without garlic. This rasam best suits for Vrat, where people take no onion no garlic dishes. I love the taste of this rasam, a soothing and comforting food which gives a fantastic touch to meals. Let us move on to the recipe…

Do check out rasam recipes in this link: https://madraasi.com/main-course/vegetarian/.

Mysore Rasam

Mysore Rasam

Ingredients:

  • Tamarind – a lemon size
  • Cumin seeds – 2 tsp
  • Black pepper – 1 ½ tsp
  • Coriander seeds – 2 tsp
  • Red chilies – 7 nos
  • Split pigeon pea / Tuvaram paruppu / Toor dal– 4 tbsp
  • Tomato – 1 ½ nos
  • Turmeric powder – ¼ tsp
  • Curry leaves – a sprig
  • Mustard seeds – ¼ tsp
  • Methi / Fenugreek seeds – ¼ tsp
  • Coriander leaves – 5 stalks
  • Asafoetida – ¼ tsp
  • Salt to taste

Preparation:

  • Pressure-cook 3 tbsp of toor dal/tuvaram paruppu/split pigeon pea in water for 3 whistles.
  • Clean and roughly chop the coriander leaves.
  • Prepare Tamarind extract – soak tamarind water for 15 mins, mash the tamarind along with the water, let it dissolve, remove the flesh of the tamarind and keep the water aside.
  • Mash the tomatoes in the tamarind extract along with coriander leaves along with their stalk. Reserve little coriander leaves for garnishing.
  • Dry roast 4 tbsp of toor dal, black pepper, 1 ¼ tsp of cumin seeds, 5 nos of red chilies and coriander seeds until the raw smell goes off.
  • Remove it to the plate, bring to room temperature and grind them to fine powder.
  • Remove the lid, when the pressure subsides and mash the dal well, mix it with the tamarind extract (no lumps should be formed).
  • Add in the ground spice powder to the tamarind extract, stir well (no lupms should be formed).
  • Heat oil in kadai, add in the mustard, fenugreek seeds, red chilies and curry leaves, Wait until the curry leaves splatter.
  • Pour in the tamarind mixture to the kadai, sprinkle the asafoetida and leftover coriander leaves when it starts to bubble.
  • Switch off, when its bubbles, transfer it to a bowl, add salt and give a stir.

Serve hot with steamed rice for lunch or dinner.