Navaratri Sabu Dana Pooda

Sabu Dana Pooda
(this is a tapioca pancake)

1/2 c sabu dana (tapioca), soak in 2 c warm water for 2 hours

Drain.

Add:
1/4 – 1/2 c ground peanuts
Salt
Pepper
Adu Mircha (ginger jalapeno paste)

Mix to create batter.

Optional add:
Shredded potatoes
Ground ginger
Green pepper, julienne
Coriander, chopped

In skillet:
1 tbsp oil
Add big spoonful of mixture, spread, cover (with lid!) on low/medium heat.
Check every 2-3 min.
Flip, don’t cover (with lid).

Enjoy!

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Navaratri Sabu Dana Khichdi

Sabu Dana Khichdi
(this is a hot mash made of tapioca)

1/2 c sabu dana (tapioca), soak in 2 c warm water for 2 hours

Drain.

Vaghar:
Oil
Jeeru (cumin)
Ground black pepper
Green pepper, julienne
Ginger, julienne

Add:
Shredded potatoes (from 1 small potato)
Ground peanuts (one small handful)

Add tapioca.

Add salt and yogurt and lemon juice to taste.

Enjoy!

Navaratri Potato Shak

Navaratri Potato Shak
(appropriate for fasting)

Boil potatoes, dice into half inch cubes.

Vaghar:
Ghee (clarified butter)
Jeeru (cumin)
Peanuts
Sesame seeds (tal)
Black pepper (mari)

Add boiled diced potatoes.

Add:
Salt
Sugar
Lemon juice to taste.

Enjoy!

Hapsi Halwa

Recipe from Video here (not in English).

Website here.

If you like burnt, caramel flavored sweets, this is for you.

Ingredients:

  •  milk 2 kg
  • plain flour 1/2 cup
  • sugar 1 cup
  • ghee 1 1/2 cup (clarified butter)
  • walnuts 1/2 cup (sliced)
  • almonds 1/2 cup (sliced)
  • citric acid 1 ts (mix it with 1 cup of water)
  • vinegar 3 tbs
  • liquid glucose 4 tbs (dr oetker brand)
  • green cardamom powder 1 ts
  • unsweetend coco powder 2 tbs
  • pistachios 8 pieces (sliced)
  • greased tray

Recipe:

  1.  in a pan add the milk and bring it to a boil.
  2. once boiled add the citric acid and water mix in the milk, turn off the flame and cover it for a few min till the milk separat.
  3. once the milk separats then cook on high flame till the water drys.
  4. while drying the water add the coco powder, green cardamom powder mix well.
  5. when 1 cup of water is left close the flame and add sugar, vinegar, plain flour & half of the clarified butter mix well, and on the flame low to medium and keep stirring.
  6. while stirring keep adding the remaining clarified butter 1 tbs at a time, till the clarified butter comes on the surface.
  7. once the butter comes on the surface add the nuts mix well and add the liquid glucose mix well (make sure they is no water in it completely dry)
  8. now transfer the sweet in the greased tray, garnish it with the remaining nuts and pistachios, leave to cool down.
  9. cut in pieces and serve.

Ginger Rasam

Rasam is a spicy broth. It’s a South Indian specialty, and both delicious and healthy. This recipe is adapted from Dakshin by Chandra Padmanabhan. I HIGHLY recommend this book for the best in South Indian Vegetarian recipes. Photos of each recipe are included as well 🙂

BLEND:

3 tbsp red gram dal (or pigeon peas, or toor dal)[masoor], soaked in 1 c water for 30 min
3-4 tsp cumin seeds
1 tsp black peppercorns
3 green chilies [I used 1/2 jalapeno]
2-3 pieces of fresh ginger (each piece 1 in)[I used a 1×1 cube of ginger]
3 tsp grated coconut
1 tbsp powdered jaggery
1.5 c water

VAGHAR in 2 tsp ghee:

1 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp asafoetida powder (hing)
1/2 tsp turmeric
1 red chili pepper, halved [I used 1/2 dried red pepper]
a few curry leaves

Add salt to taste.

Add water as necessary (consistency is of a broth, not a soup).

Add a spoonful of tamarind concentrate.

Let simmer over low heat for as long as you can (1 hour or so).

Garnish with chopped cilantro.

Enjoy!