Sanoli's Kitchen: Fasting Meal
Showing posts with label Fasting Meal. Show all posts
Showing posts with label Fasting Meal. Show all posts

Wednesday, July 3, 2013


Stirfried crispy seasoned "Arbi" is a mildly spiced and a wonderful side dish or you may serve it as a snack too. I am so fond of arbi/colocasia root, that I make it oftenly atleast once in a week. The main aroma comes from the carom seeds/ajwain, which makes the dish more inviting. This is also a 'Vrat' or a 'fasting meal's recipe.

500 gms Arbi / Colocasia (taro root)
1 tsp Carom Seeds (ajwain)
1 tsp Cumin Seeds
1/2 tsp Asafoetida (hing)
2 tsps Coriander Seeds (roasted and then pounded coarsely)
1/2 tsp Turmeric Powder
3/4 tsp Dried Mango Powder (amchur)
1/2 tsp Kashmiri Red Chilli Powder
3-4 Chopped Green Chillies
1/2 tsp Garam Masala
1&1/2 tsps Grated Ginger
7-8 Curry Leaves (chopped)
2 tbsps Finely Chopped Coriander Leaves / Cilantro
1 tsp Sugar
Salt to taste
3 tbsps Oil + Oil for frying arbis

Wash arbis nicely. Put arbis in a pressure cooker. Let full pressure comes, then cook 2 minutes more on low heat. Cool down the pressure cooker normally and remove the peels of arbis. Place a arbi within your two palms, press a little to make arbi little flat and keep it aside. Follow the same with the rest of the arbis.  

Heat enough oil for frying arbis in a pan. Add few arbis in it. Fry till arbis turn golden and crispy. Follow the same process and fry rest of the arbis. Keep those aside.

Heat 3 tbsps oil in a wok or pan. Add cumin seeds, carom seeds and asafoetida in it. Saute for few seconds. Add grated ginger, curry leaves and green chillies. Saute for a minute.

Now add turmeric powder and coarsely pounded coriander seeds in it. Add fried arbis now. Add dried mango powder, kashmiri red chilli powder, garam masala, salt and sugar in it. Sprinkle little water in it. Ensure that spice powders do not burn. Stir gently for 3-4 minutes on low heat, so that all arbis are coated well with the spices.                      
                                                                                                                                                             Add chopped coriander leaves in it. Fold nicely and turn off the heat now.                                                                                                                                      

Garnish with chopped coriander leaves and serve with rotis, parathas or rice as you wish. You can serve it as an appetizer/snack with any kind of chutney. 

Saturday, May 18, 2013


Recipe Source &Acknowledgement: Homely Food
Here is an easy and yummy dish, boondi raita, a common dish in every household. Goes very well with any pulao or biyanis.

1 Cup Boondi (dry and salted)
2 Cups Plain Yogurt (thick curd)
1/4 tsp Sugar (optional)
1/4 tsp Roasted Cumin Powder
1/4 tsp Red Chilli Powder
1/4 tsp Black Pepper Powder
Salt to taste

Soak boondi in a bowl of water for 10-15 minutes.
Blend yogurt with little water. 

Add all spices and salt in it. Add soaked boondi and mix well again.
Serve chilled with chutney pulao or any other biryanis.
Linking to: Homely Food Event / Giveaway
Linking to: Jagruti's Mom's event- Food She Loved

Friday, May 17, 2013


When guests came in our house with a short time notice, my mom oftenly made this easy dessert for them, that is nothing but 'sooji halwa' with rose flavouring. It was truelly very hit on that time and everyone relished it. As I saw this mouthwatering easiest dessert on Homely Food, so could resist myself to prepare this delicious sweet dish.  


1 Cup Semolina (sooji/rava)
1/2 Cup Sugar (or as needed)
2 tbsps Rose Syrup
A pinch of Cardamom Powder
2 tbsps Clarified Butter (ghee)
Raisins & Cashewnuts For Garnishing
Water as needed


Heat clarified butter and roast semolina for few minutes. Take care, not to make it brown.

Boil water on side, once sooji is roasted, add water and rose syrup. Stir continuously till semolina is cooked. Halwa would look pink at this stage.

Add sugar and mix well. 

Keep stirring until it leaves the edges.

Remove on plate. Garnish with dry fruits of your choice. Serve hot.

Linking to:  Homely Food Event / Giveaway
Linking to: Jagruti's Mom's event- Food She Loved
Linking to: Authentic Indian Sweets @ Nivedhanam

Friday, February 8, 2013


Fenugreek or methi leaves are easilly found in India, so oftenly I end up making lots of dishes from it. Fenugreek leaves are rich in vitamins, iron, potassium, a good source of diatery fiber, antioxidant and very beneficial to diabetic patients also. Methi paratha is a very healthy and flavorful substitute of plain paratha and simply melts in your mouth. Try this easy Indian flat bread, it is truely delightful.

4 Cups Fenugreen Leaves (methi saag)
2 Cups Whole Wheat Flour (atta)
3 tbsps Oil
1/2 tsp Red Chilli Powder
1/2 tsp Roasted Cumin seeds (powdered)
Salt to taste
4 tbsps Oil for frying.

Wash fenugreek leaves. Drain all water from it.

In a large bowl, combine whole wheat flour, fenugreek leaves, red chilli powder, roasted cumin powder, 3 tbsps oil and salt in it.

Knead it nicely (without any water) to make a smooth dough. Cover it with wet cloth and set aside for 30 minutes.
Now make 10 equal balls from the dough. Place a ball on the rolling board. With a rolling pin, flatten the ball and give a shape of circle like chapathi. (if you face any difficulty, use  little whole wheat flour at the time of rolling)

Heat non-stick tawa/griddle. Place a paratha in it.

Flip when one side is done.

After 2 minutes, add 1/2 tbsp oil and spread it on the both sides of paratha.

Continue the same process for the remaining parathas.

Serve hot methi parathas with chilled yogurt or butter or pickle or any spicy curry.....choice is yours.

Wednesday, August 8, 2012


Today is Janmashtami, the birthday of Lord Krishna, also known as Krishnashtami, Gokulashtami or Srikrishna Jayanti. So, today we, most of the Indians are offering our devotions to Lord Krishna and celebrating his birthday. As an Indian, I made Khejur Pak, an authentic Indian dessert to offer Lord Krishna. It is made by dates and different dry fruits. Coconut gives an extra enhancement and poppy seed gives more extra flavor. Very simple dry fruits rich 'Khejur Pak' recipe is stated below:

1 lb/500 gm Dates (khajur)
2 tbsps Poppy seeds
1/2 cup grated Coconut
1/2 cup chopped Cashew Nuts
1/2 cup chopped Almonds
1 tsp Cantaloupe seeds
1 tsp Dried Cherry
1 tbsp Clarified Butter (Ghee)
1 tbsp grated Coconut & few Almonds for garnishing

Chop dates finely.

Heat clarified butter in a frying pan. Add poppy seeds and coconut in it.

Saute till it turns golden. Now add chopped dates in it, fold well.

Reduce the flame on low. Stir continuously and mix well. Dates are getting soft and mashy now. Mix up very nicely after 5-6 minutes. Remove from heat.

Place the mixture on a tray covered with aluminium foil. By pressing with your both palms, spread the mixture on aluminium foil evenly.

Sprinkle with cashew nuts, almonds, cantaloupe seeds and dry cherries on the mixture.

Now fold from the side and make it roll on the aluminium foil.

Slowly give a shape like cyllinder by both palms. Press slightly.

Sprinkle little grated coconut on the top of the cyllinder and roll on it.

Cut in horizentally and give a square shape to each barfi.

Garnish with almonds and offer to Lord Krishna..............................

Enjoy this absolutely delectable Khejur Pak!!!

Linking to: Pari's 'Only'-Recipes From The Royal Kitchens @ Divya's culinary journey

Linking to: Virtual Eid Potluck party @ My culinary adventures