janmashtami prasad

                                         janmashtami

This day is celebrated throughout India as the Birthday of Lord Krishna.
Lots of dishes are prepared and offered to Deity in temples as well as in homes.
This time janmashtami is on 10th of aug .Celebrate it by offering panchamrit and panjiri to Lord Krishna .
1 Panchamrit 
As the name indicates it is prepared with five ingredients.and offered to Lord krishna

1  Milk  1/2 cup
2  yogurt 1/2 cup
3 butter or ghee 2 tablespoon
4 Honey  2 tab spoon
5 sugar 2 tablespoon
  Tulasi leaves  5

Mix all the 5 ingredients and garnish with tulasi leaves.
Panchamrit is ready.

2 Panjiri
This is made of
1 wheat flour 1/2 cup
2 coriander powder 2 tabspoon
3 sugar powder     1/4 cup
4 coconut powder1/4 cup
5 dry fruits roasted(almonds,cashews)  4 tabspoon
6 ghee     4 tab spoon

In a pan pour ghee and heat and add wheat flour .Keep on stirring occasionally.When it turns golden brown
then remove from the heat and add coconut powder and coriander powder as.these get roasted with the heat of pan .  Add dry fruits and when it is cooled then mix sugar powder. Panjiri is ready.

Sattu for badi teej (kajali teej)

                           

    Badi teej or kajali teej is celebrated  three days after raksha bandhan  This is considered an important festival for women.In some places it is all women's day.Even movie theatres are reserved for ladies on teej.Women observes fast on this day .They eat only after worshipping moon in the eveningTo end fast and performing pooja  in the evening sattu is essential.This time teej is on 4th of august  In most part of  Rajasthan where teej is celebrated sattu is available in shops at different stages .One can buy sattu laddoos or sattu flour roasted and grounded .But for those who stay outside
sattu has to be prepared at home..Let us celebrate it by making sattu.




Here is the recipe for sattu.
Sattu is made of either of the following
1 wheat(whole)
2 Chana dal
3 Rice (whole)
For preparing Sattu flour
Roast either of these  grains  in a kadahi  stirring occasionally.When it turns golden brown then remove from the heat.When cooled then grind in a grinder to a fine powder.For getting good result pass it through a fine sieve.




Alternative
If for any reason grinding is not possible then either besan orwhole wheat flour can be roasted directly without adding ghee till it turns out into golden brown and give an aeroma .then this can be mixed with ghee and sugar powder.although the taste will be different but will be yummy.
For making sattu laddoos
Ingredients  
250 gms desired sattu flour
250 gms sugar powder
125 gms ghee

1 teaspoon cardamom powder
Dry fruits like almonds,cashew,pistachio


  In a vessel mix all the ingredients well.Now make laddus of desired size.



Many readers have requested to post this recipe in hindi.So readers here it is

बड़ी तीज के सत्तू की रेसिपी हिंदी में 

सत्तू बड़ी तीज के लिए
सत्तू बनाने के लिए सतत्तु का अट्टा तैयार करना हे जो की आओकी मन पसंद का ले सकते हैं
जैसे  की गेहूं ,चना,चावल।
अपने मनपसंद अनाज को ( साबुत गेहूं,चने की दाल या ,चावल )एक कड़ाही में दाल कर माध्यम आंच पर भून लीजिये। जब अनाज का रंग हल्का सुनहरा हो जाए और सिकने की  खुशबू आने लगे तब आंच पर से हटा लीजिये।
अब इसे पूरी तरह ठंडा होने दीजिये। फिर इसे पीस कर किसी बारीक छलनी सेछान लीजिये।
आपका सत्तू का आत्ता तैयार हे।
सामग्री

सत्तू   का आटा                                        २५० ग्राम्स
पीसी हुयी चीनी                                         २५० ग्राम्स
घी                                                             १२५ ग्राम्स

मनपसंद   सूखे मेवे
 (बाद                                                           २५ ग्राम्स
इलायची पीसी हुयी                                       एक छोटा चम्मच

एक पतीले में सारी सामग्री को मिला कर दोनों हथेलियों से दबा कर अपनी पसंद के आकार के लड्डू बना
लीजिये
यदि आपके पास पीसने की सुविधा नहीं हे तो गेहूं का आटा या बेसन लेक उसे कड़ाही में सेक लीजिये और फिर घी मिला चीनी मिला कर लड्डू बना सकते हे। यद्यपि स्वाद भिन्न होगे फिर भी स्वादिष्ट ही बनेंगे।
राजस्थान में तो तीज के दिनों में सत्तू भिन्न अवस्था में दुकानों में उपलब्ध रहते हे। जैसे सिका हुऔर पिसा हुआ सत्तू का आटा ,बने हुए लड्डू, सिका हुआ अनाज। लेकिन यहाँ से बाहर रहने वालों को कठिनाई होती हे।
अतः घर में बना कर सत्तू का आनंद लीजिये।

Shakarpare sweet mathari (diwali Snacks)

   shakarpare              ( शकरपारे )

                                                                   

   This is a snack generally made during diwali.It is made of jaggery.As jaggery is considered auspicious

    this is made prior to other  diwali dishes .

Ingredients required

Whole wheat flour 2 cups

grated jaggery  1/2








cup  (grated)

oil for frying

a pinch of salt

1 teaspoon of sesame seeds

Add 1/2 cuo of water to jaggery and boil it so that it dissolves in water.Let it cool till it comes to room temperature.In a bowl put flour and mix salt and sesame seeds.Add 6 tablespoon of oil and mix it well.

Now knead the flour with jaggery water.Mix well to make a homogenious soft dough.

make six equal balls   

.Roll it on a rolling tray.With help of a cutter cut into diamond shaped pieces.Poke these with a knife or a sharp pin so as to avoid the puffing while frying.

Let these dry for 20 minutes and then fry in oil on a slow flame.Now deep fry on a slow flame till these turn into a golden brown crispies.

Let these be cooled and then store in an airtight container.

Akha teej (Akshay Tritiya ) ka khana

Celebrate akshay tritiya with traditional marwari  food

      

Hindu Calender is full of festivals and celebration.The main part of all celebration is the food. Dishes prepared on these festivals are significant of the seasons and the crop  of these seasons.Akha Teej is celebrated in the month of Baisakh .This year akhateej falls on 6th of may.As the new wheat crop arrives during this time so most dishes are made out of wheat.Akha or akshay means whole or unbroken.Fresh gawar beans are just arrives at this time.Food prepared on that day is mostly with whole ingredients.like gawar beans,red chillies, badiye and kachari are all unbroken.

1 Kheech

The important dish is kheech of wheat.It is prepared by removing the husk from wheat and then by dry grinding of wheat.Thisi s the broken wheat minus husk.Earlier days it was prepared manually in a stone grinder.But now it can be prepared with  electric kitchen grinder.Ready to cook kheech  is available at all grocery shops in marwar on akhateej..Those who are living outside can make it at home or can do with lapsi or dalia that is broken wheat.

                                                   

Cooking of kheech

In a pressure cooker pour 6cups of water and 1 tablespoon salt.Water to kheech ratio is 1:6.Add 1 cup kheech and stir intermittently till it starts boiling.Now cover it and put the weight.After one whistle lower the flame and let it cook for 20 to25minutes.When it is cool then open and it is ready to serve .Serve it with 1 or 2 teaspoon of ghee.As it needs more water for cooking therefore either use bigger cooker or cook in   a thick bottomed vessel.the small cooker will try to spill water outside with every release of pressure and will make a mess out of it.

2 Gawar Badiyon ka saag

Ingredients required

                                                 

1/4 cup badiyen (Made out of moong dal)

Fresh gawar beans

4 whole red chillies

5 dried kachari

1/4 cup yogurt

1 teaspoon each of turmeric powder and dried coriander powder and salt

2 tablespoon ghee

a pinch of hing

Wash gawarfali.In a pan pour 2 cups of water switch on the burner and when water starts boiling add badiyen,gawar,chillies,kachari.Let it boil for 10 minutes.When badiyen are tender and starts floating on water remove from fire.

In another pan add ghee and hing and when it is hot enough then pour turmeric and coriander powder and yogurt.Add salt also.Stir it and add boiled ingredients from previous pan .Let it boil for 5 minutes till all the ingredients are cooked well .Remove from fire .It is ready to serve.

3 Bati


This is also a wheat preparation.Bati represents the marwari food.This is the baked  wheat dough dumplings .

Ingredients required

1 cup wheat flour

8 tablespoon ghee

1/2 teaspoon salt

In flour add 4 tablespoon ghee and salt and rub thoroughly.

Now knead the dough.Make small balls out of this dough.Flatten the ball and press from the centre.

Now bake .Baking can be done
either in

electric oven
or
gas tandoor
or
traditional oven made with charcoal.

Bake these batis till  golden brown.

Dip these batis in ghee and serve

4   Churma

For churma take these batis before dipping into ghee .Break into pieces .Grind in a grinder.
Mix sugar powder ,cardamom powder and nuts of one's choice

5  Gulab (galwani)

Ingredients

    

Wheat flour

jaggery

ghee.
Mix jaggery in water and boil it for 5 minutes.Strain it through a sieve to remove dirt of jaggery.Let it cool.
In a pan put ghee and add flour and stir till it turns golden brown.

Now add this roasted flour in jaggery water and mix well.now put this vessel on fire and stir it till it starts boiling.Stop stirring and let it cook for five minutes.Gulab is ready to serve.Add cardamom powder.


Tips :-

Although it is summer time but kheech tastes good when it is served hot.

Bach baras(vatsa dwadashi)

                                                        

Vatsa dwadashi is celebrated by worshipping cow and eating bajara roti and beere ka sag(sprouted beans) Dwadashi following janmashtami is vatsa dwdashi.Dwadashi is the 12th day of a fortnight as per hindu calender.This year vatsa dwadashi is on 14th of august.

Beere ka sag

Sprouted beans are rich in vitamins and protiens.These are rich in digestive energy ,amino acids.  One can make them at home .When these are ready these can be made into sabji as well.
Sprouting 
1 cup of moong
1 cup moth or mataki
1 cup chick peas
Soak in water for 12 hours. Now drain the water and tie the soaked beans in a cean cloth and keep it in a colander.  Colander helps in draining excess water.Keep sprinkling water on it periodically for next 12 hours. It will take total 24 hours after soaking in water to sprout them properly.
These beans will look like the in picture .

                                      Sprouted beans(Beere)

Ingredients:
1 cup sprouted beans
1/2 cup yogurt
Spices
1 teaspoon salt
1/2 teaspoon chilli powder
1/2 teaspoon coriander powder
1/4 teaspoon turmeric powder
pinch of hing powder
2 table spoon oil
Add 1/2 cup water to the sprouts and microwave for 8 minutes.
Keep a pan on stove and  add oil and when it is hot add  all the spices from 1 to  5.Immediatey add yogurt and stir till the yogurt is beaten well and spices get mixed with yogurt.et it cook for two minutes and add microwaved sprouts and a cup of warm water.After it starts boiling cook for three or four minutes and switch off the flame .

Garnish with chopped coriander leaves and chopped green chilli and ginger. Beere ka sag is ready. Serva it with roti or paratha. On Vatsa Dwadashi (also called bach baras in Marwari) which falls  four days after Janmashtami this sabzi is made in every Marwari house and is served with roti made of bajara(millet) with gur(jaggery) and ghee. This menu will be incomplete without a serving of fresh yogurt too. For eating beere ka sag always plan ahead and get the sprouts going.

Bajare ki roti

Ingredients 

3 cup bajare flour
1/4 cup ghee
1/4 cup grated jaggery

Before making roti flour has to be kneaded into a dough by adding water to it.
While making wheat flour roti we prepare the dough once .But bajara dough is to be made in batches the reason for that is bajara flour dough is less elastic and it looses its elasticity if kept for longer period.

Knead the flour for 3 to 4 rotis at a time.Rolling of these rotis is also somewhat tricky.This dough does not handle the pressure of the rolling pin .it has to be spread by the movements of hand .Take a piece of dough make a ball put it on the rolling flour which is sprinkled with dry flour.Sprinkle dry flour on ball.Now gently tap the  ball with your hand by moving the dough in a circular motion.when done then roast it on a hot tawa just like wheat flour roti.apply ghee and serve hot with beere ka sag,yogurt and grated jaggery.

Tips

  1 bajara flour should be freshly grounded. 
  2 For those who find it difficult to roll roti can mix little amount of wheat flou     to get some elasticity in dough.