Category Archives: Upvas / Fasting Recipes

Recipe – Dry Fruit Custard

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Prep Time: 30 minutes

Cook Time: 20 minutes

Serves: 4

Ingredients

  • Milk: 4 Cups
  • Custard Powder: 2 Tablespoon
  • Sugar or honey: 2 Tablespoon (Custard powder contains sweet ingredients, so check the taste while adding sugar)
  • Ghee: 2 Teaspoon
  • Dry fruits: 1 Tablespoon chopped Cashew, Almonds, Pistachios, Walnuts and Raisins
  • Cardamom Powder (elaichi); ¼ teaspoon

Method

  • Take custard powder in a small bowl, add 4 tablespoons of warm milk. Mix it well to a smooth paste, with no lumps.
  • In a pan heat ghee and roast the dry fruits for 1 minutes. Take out the roasted dry fruits and keep aside.
  • Add milk in the same pan.
  • Once milk starts to boil, add this custard paste. Stir continuously.
  • Cook over medium flame for 7-8 minutes or till custard thickens up.
  • Add sugar and stir for 2-3 minutes or till sugar melts.
  • Add the roasted dry fruits and cardamom powder. Mix well.
  • Turn off the heat.
  • Transfer the custard to a big bowl. And let it cool completely.
  • Refrigerate for minimum 30 minutes and serve.

Cook’s Note

  • You may soak 4-5 saffron stands in 1 tablespoon milk and add it to custard while adding sugar.
  • While hot, custard looks thinner consistency, but once cooled, it gets thicker. So, do not thicken it up very much while cooking.
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Recipe – Roasted Cumin Potatoes / Jeera Aloo

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Prep Time: 15 minutes

Cook Time: 10 Minutes

Serves: 2

Ingredients

  • Potato: 3 medium size
  • Ghee: 1/2 Tablespoon
  • Salt: 1 Teaspoon
  • Cumin seeds: 1 ½ teaspoon
  • Black Pepper powder: ½ Teaspoon
  • Red Chili Powder: ½ Teaspoon

Method

  • Boil the potatoes. Peel them and cut into small pieces.
  • Heat ghee in a pan.
  • Add cumin seeds, after 30 seconds, add the potato pieces, salt, black pepper powder and red chili powder.
  • Mix well and cook for 4 minutes. Do not cover it.
  • Once all potatoes have light golden spot, turn off the heat and serve.

Recipe – Ramdana Cutlets / Moraiyo (Samo) Cutlet / Rajgira Dana Cutlet

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Prep Time: 25 minutes

Cook Time: 20 Minutes

Serves: 6-8 cutlets

Ingredients

  • Ramdana / Samo seeds / Rajgira dana: 1 cup
  • Water: ½ cup
  • Boiled Potato: 2 medium sized, peeled and mashed
  • Peanuts: 1 tablespoon
  • Rock salt / salt: 1 ½ Teaspoon or to taste
  • Black Pepper Powder: ½ Teaspoon
  • Ginger: 1 Teaspoon, finely chopped
  • Green chili: 1 Teaspoon, finely chopped
  • Coriander leaves: 1 tablespoon, chopped
  • Lemon Juice: a few drops
  • Oil: ½ tablespoon to roast and as required to fry the cutlets
  • Mustard seeds: ½ teaspoon

Method

  • Dry roast the peanuts and grind it coarsely. Keep aside.
  • Heat ½ tablespoon oil in a pan.
  • Add mustard seeds. After 30 seconds, add green chili and ginger. Saute for 1 minute.
  • Add the Ramdana / Samo seeds / Rajgira dana. Roast for 3 minutes.
  • Add salt, black pepper powder, lemon juice and water. Mix well and cover for 3 minutes.
  • Turn off the heat.
  • Transfer it to a bowl.
  • Wait for 10 minutes or till it comes to room temperature.
  • Add boiled potato, grinded peanuts and coriander leaves. Mix well using spatula or hand. Knead a smooth dough with this mix. If required use more boiled potato to knead.
  • Divide the dough to 6 equal portions, roll each portion into ball then flatten those using your both hand palms.

    Heat a non-sticky tawa or pan.

  • Spread 1/2 tablespoon oil all over the tawa. Let it heat for 1 minute.
  • Place the flat cutlets on the tawa. Sprinkle 1 teaspoon oil op top of each cutlets. Cook for 3-4 minutes.
  • Flip all the cutlets, spread little oil on all the cutlets and cook again for 2-3 minutes.
  • Cook flipping both sides until brown and crispy.
  • Take them on a kitchen napkin.
  • Serve hot.

Recipe – Sweet Potato Chutney

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Prep Time: 5 minutes

Cook Time: 10 minutes

Serves: 4

Ingredients

  • Sweet Potato: 1 medium
  • Water: as required
  • Salt: 1 teaspoon or to taste
  • Oil: 1 teaspoon
  • Mustard seeds: 1/2 Teaspoon
  • Ginger: 1 teaspoon, chopped
  • Green chili: 1 teaspoon, chopped
  • Black pepper powder: 1/2 teaspoon
  • Curry leaves: 2-3 (optional)

Method

  • Cut the sweet potato into 3-4 pieces.
  • Boil with water in pressure cooker for 2 whistles or in a pot until well cooked.
  • Take out from the water and peel it.
  • Blend it with ginger and green chili in a blender until smooth.
  • Heat oil in a pan, add curry leaves and mustard seeds.
  • After 30 seconds, add the blended puree, salt and black pepper powder.
  • Let it boil for 3-4 minutes.
  • Turf off the heat.
  • Serve hot or let it cool, then store in a container. It stays good for 4-5 days.

 

 

Recipe – Sweet Potato Fries

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Prep Time: 15 minutes

Cook Time: 25 Minutes

Serves: 4

Ingredients

  • Sweet Potato: 1, medium size
  • Melted butter / Oil: ½ Tablespoon
  • Salt: 1 Teaspoon or as required
  • Black Pepper powder: ½ Teaspoon
  • Dried Oregano: ½ Teaspoon
  • Red chili powder: ¼ teaspoon

Method

  • Preheat the oven to 400-degree F or 200-degree C.
  • Trim the sweet potato edges and cut into finger size long pieces. Do not peel it.
  • Wash them and drain the water.
  • In a baking tray place a baking sheet.
  • Add the potato pieces, butter/oil, salt, black pepper powder, dried oregano, red chili powder and whisk well. All potato pieces should be evenly coated with the mix.
  • Cover the baking tray with an aluminum foil.
  • Prick 2-3 places on the aluminum foil using a knife or fork.
  • Bake for 15 minutes. Take out, remove the aluminum cover and bake again without cover for 10 minutes or till it gets cooked.
  • Serve.

Cook’s Note

  • You may cook the potatoes on cook top as well.
  • You may add finely chopped garlic pieces or garlic powder.
  • You may add grated cheese. Once potatoes are almost baked (80%), add cheese and bake again.

 

Recipe – Baked Sweet Potatoes / Baked Shakarkandi

Aviary Photo_131496437848426098Prep Time: 5 minutes

Cook Time: 25 Minutes

Serves: 2

Ingredients

  • Sweet Potato: 1, medium size
  • Melted butter / Oil: ½ Tablespoon
  • Salt: 1 Teaspoon or as required
  • Black Pepper powder: ½ Teaspoon
  • Dried Oregano: ½ Teaspoon
  • Red chili powder: ¼ teaspoon

Method

  • Preheat the oven to 400-degree F or 200-degree C.
  • Trim the sweet potato edges and cut into 1 inch cube pieces. Do not peel it.
  • Wash them and drain the water.
  • In a baking tray place a baking sheet.
  • Add the potato pieces, butter/oil, salt, black pepper powder, dried oregano, red chili powder and whisk well. All potato pieces should be evenly coated with the mix.
  • Cover the baking tray with an aluminum foil.
  • Prick 2-3 places on the aluminum foil using a knife or fork.
  • Bake for 15 minutes. Take out, remove the aluminum cover and bake again without cover for 10 minutes or till it gets cooked.
  • Serve.

Cook’s Note

  • You may cook the potatoes on cook top as well.
  • You may add finely chopped garlic pieces or garlic powder.
  • You may add grated cheese. Once potatoes are almost baked (80%), add cheese and bake again.

 

Recipe: Rajgira Dana ka Upma / Ramdana ka upma

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Prep Time: 2 minutes

Cook Time: 12 minutes

Serves: 2

Ingredients

  • Rajgira ka dana or Ramdana: 1 cup
  • Potato: 1 medium sized, peeled, washed and cut into small pieces
  • Ginger: 1/2 teaspoon, finely chopped or crushed or paste
  • Green chili: 1/2 teaspoon, finely chopped or crushed or paste
  • Cumin Seeds: 1/2 Teaspoon
  • Curry Leaves: 4-5
  • Upvas Salt or rock salt (sendha namak): 1 Teaspoon
  • Peanut: 1/4 Cup
  • Black Pepper Powder: 1/2 Teaspoon
  • lemon Juice: A few drops
  • Fresh Coriander Leaves: 1 Tablespoon
  • Water: 3 Cups

Method

  • Heat oil in a pan, add cumin seeds and when it changes color, add curry leaves, ginger and chili. Stir for 30 seconds.
  • Add potato and peanut. Sauté for 2 minutes in medium flame.
  • Add Rajgira dana, salt, black pepper. Mix well. Sauté for another 2 minutes in medium flame.
  • Add water. Mix and cover the pan with a lid for 7-8 minutes.
  • Turn off the heat. Add coriander leaves and lemon juice.
  • Serve hot.

Cook’s Note

  • Rajgira soaks more water very soon. So, if you leave the cooked upma for some time, it would become dry. Serve immediately or add more water.