On the auspicious occasion of Mahashivratri, here are 5 simple recipes courtesy Khandani Rajdhani to whip up!
Falling on March 1, 2022 this year, Mahashivratri will see ardent devotees fast. From strict fasts to fruits and milk to a curated list of recipes, there are certain ingredients that are commonly used.
For instance, ingredients like sabudana and kuttu have become synonymous with Mahashivratri. To make this time’s meals even more memorable, here are 5 recipes from Maharaj Jodharam Choudhary, Corporate Chef at Khandani Rajdhani.
Kuttu Ki Puri
- 240gm kuttu ka atta
- 125gm potatoes (peeled and mashed smooth), boiled
- 1tsp Sendha namak (rock salt)
- Water, to knead
- Ghee, for deep frying
- Dry flour, for dusting
- Mix atta, potatoes, and salt together and knead into stiff dough with water. Cover and leave to rest, for at least 30 minutes.
- Break the dough into 10-12 pieces, and shape each into round, smooth balls, smearing your hands with some ghee, if it sticks.
- Take a ball and with a rolling pin, roll into a thin round. Roll all the balls, and keep ready for frying.
- Heat the ghee in a frying pan, and when a small piece of dough comes up at once, put the rolled puri into the oil.
- Press gently with a slotted spoon in the centre, so that it puffs up. Turn it over and fry till a little darker on both sides.
- Remove from the fat with the slotted spoon, drain and place on an absorbent paper, before transferring on to a serving dish
- 1 cup Rajgira flour
- 2-3 medium potatoes, boiled and peeled
- 3tsp ginger-green chilli paste
- 1tbsp fresh coriander leaves, chopped
- Rock salt (sendha namak), to taste
- 2tbsp ghee, additional to deep fry
- Grate potatoes into a bowl. Add ginger-green chilli paste, coriander leaves and rock salt and mix well.
- Add rajgira flour, little by little, mix and knead into a stiff dough. Add ghee and knead again. Set aside for 10-15 minutes.
- Heat sufficient ghee in a kadai.
- Divide the dough into small equal portions and roll into balls. Place each ball on a greased plastic sheet and gently pat into a puri.
- Deep-fry puris in hot oil, one by one, till puffed up and golden. Drain on absorbent paper. Serve hot.
- 2 cups plain yoghurt (Not sour, use fresh)
- ¼ cup powdered sugar
- A few strands of saffron, crushed in a mortar and pestle
- 1tsp Milk
- ¼tsp green cardamom seeds powder
- 4-5 cashew nuts, chopped finely
- 4-5 almonds, chopped finely
- 4-5 pistachios, chopped finely, optional
- For the hung curd, take a deep bowl and a strainer. Select the bowl or mug which is deep, so the strainer is not touching the collected liquid in the bowl.
- Put a muslin cloth/handkerchief/clean, pure cotton cloth over the strainer.
- Add plain yoghurt into the prepared strainer.
- Gather the cloth edges and if you squeeze it lightly, tie the edges of the cloth. Now keep this whole thing into the refrigerator for at least 4-5 hours. You can keep it overnight too.
- After 5 hours, all the liquid/whey has been drained out. You will be left with very thick yoghurt aka hung curd or chakka.
- Now crush the saffron in mortar and pestle. Also warm up the milk in the microwave for a few seconds.
- Add crushed saffron into the warm milk and stir.
- Take hung curd into a bowl. Add powdered sugar and saffron milk.
- Stir it well using a spoon till everything is incorporated well. Make sure there are no lumps. Do not whisk or stir vigorously otherwise you will end up with runny and thin consistency.
- Now add cardamom powder, chopped nuts. Stir well to combine. It’s now ready, place it in the fridge for final setting.
- 1 ½ tbsp oil or ghee
- ¼tsp mustard seeds
- ½tsp cumin seeds
- 2 small green chillies, slit
- 5-6 curry leaves
- 2 small or 1 ¼ cups tomato, chopped. Reserve a few for garnish
- Salt, to taste
- ¼tsp turmeric powder
- ½ cup water
- 1tbsp cilantro or coriander leaves, chopped finely
- Heat the oil or ghee in a pan on medium heat.
- Once hot add mustard seeds, let them pop. Then add cumin seeds and let them sizzle.
- Add ginger paste, garlic paste and slit green chillies. Mix and cook for about a minute.
- Now add chopped tomatoes and curry leaves. Mix well, add remaining salt.
- Cook for a few minutes or until the tomatoes get soft. The perfect spot is where some are mushy and some retain their shape.
- Add water to make dal consistency. Water quantity may vary depending on your liking. Mix well and let it simmer for 5-6 minutes.
- Add finely chopped coriander leaves. Stir it well and turn off the stove.
- The dal is ready to be served
- 1 cup samo rice
- 2 1/4 cups water
- 1/2tsp cumin seeds
- 1 green chilli
- 2tbsp scrapped fresh coconut (optional)
- 1/2 tbsp oil
- Rock salt, to taste
- Dry roast samo rice until it turns light brown.
- Heat oil in a pan. Add cumin seeds, green chilli, and scraped coconut. Saute for one minute.
- Add samo, rock salt and mix well. Add 2 1/4 of hot water and mix well.
- Cover and leave on low gas. Cook for 5 to 7 minutes or till all the water is absorbed and the rice becomes soft.
- Serve hot with yoghurt.