The above list of recipes suit in our kind of special prayer days! Well, some of them as an offering and some as our personal intake after breaking fast! Particularly, in my family, on occasion of Shivratri & Nil Shashti, we can't cook on fire, eat anything that uses salt! But rest of Indians, even many Bengalis do eat puffed or flat breads, Barnyard millet hotchpotch! ShivratrI isn't about maiden girls' "manhunt" alone; many Indian males fast on this occasion! On any special prayer day, I pray for health & happiness of my own, everyone on earth, universe, yes, I am fond of aliens! Meditation, Praying, Chanting gets me peace & strength, besides my medications! My dinner tonight after breaking fast would be what you see in first picture, tapioca pearls with fruits, milk, sweet!
PROSHADI SHABU MAKHA : Detailed Recipe @
INGREDIENTS :
SAGO / SHABU PEARL : 50GM
SHREDDED COCONUT : 11/2 MEDIUM TEA CUP
BANANA : 2-3
MANGO : 2
GRAPE : 10-12
YOGURT : 5-6T BSP
MILK : 250ML
SANDESH / ANY SWEET WITH PANEER : 4-5
SUGAR : 2-3 TSP [I SKIPPED]
PROCEDURE :
What is most important is to wash, soak sago pearls at least for 3-4 hours [if we are buying larger sized].
Thereafter, we drain water from sago pearls. We add milk and yogurt, mix well.
We will add pieces of mango & banana, halved grapes now and mix well. We will add crushed sweets & shredded coconut.
Now you may add sugar if only you need it. My predecessors really used to make it too sweet but great.
SAGO / SHABU PEARL : 50GM
SHREDDED COCONUT : 11/2 MEDIUM TEA CUP
BANANA : 2-3
MANGO : 2
GRAPE : 10-12
YOGURT : 5-6T BSP
MILK : 250ML
SANDESH / ANY SWEET WITH PANEER : 4-5
SUGAR : 2-3 TSP [I SKIPPED]
PROCEDURE :
What is most important is to wash, soak sago pearls at least for 3-4 hours [if we are buying larger sized].
Thereafter, we drain water from sago pearls. We add milk and yogurt, mix well.
We will add pieces of mango & banana, halved grapes now and mix well. We will add crushed sweets & shredded coconut.
Now you may add sugar if only you need it. My predecessors really used to make it too sweet but great.
CHAI MASALA FLAVOURED MISHTI DOI : Detailed Recipe @https://spiceupwithsoma.blogspot.com/2022/02/chai-masala-flavoured-mishti-doi.html
INGREDIENTS :
FULL CREAM MILK : 1 LITRE
MILK POWDER : 2-3 TBSP
PLAIN YOGURT : 100 ML
SUGAR : 1/2 SMALL TEA CUP [CHOOSE AS PER YOUR PREFERENCE]
GREEN CARDAMOM : 3-4
CLOVE : 4-5
CINNAMON STICK : 2-3 ONE INCH STICK
PROCEDURE :
We have taken milk in a deep bottomed vessel, put for boil! We have added milk powder to half medium cup of lukewarm water, mixed well. We have crushed whole spices a bit!
Once milk boils for sometime, we would add milk powder mixed with water, crushed whole spices to milk, stir. We would keep stirring to avoid burning at bottom!
After taking down milk, we would put sugar in sauce pan, place on gas top. I usually sprinkle some water, though Cristine warned caramel does not require it! I am not good at caramel making!
Once caramel is done, we would pour it into milk, stir. Boiling a bit, caramel would melt, get a nice brown colour to milk.
Thereafter, we would strain milk, take it in another bowl.
We would beat about 100 ml of plain yogurt, add it to milk, mix well with manual hand beater!
We would pour milk to another bowl for setting! We would cover it! We would again place a big bowl on it that can cover pot!
Finally, we would wrap entire thing with thick towel. We would leave it in warm place for 8-10 hours!
We are done! We need to refrigerate it for few hours before serving!
SUGAR FREE MISHTI : Detailed Recipe @
INGREDIENTS :
CASHEWNUT : 200-250 GM
RAISIN : 100 GM
DATE : 7-8
OIL : 1 TSP [YOU CAN USE GHEE / CLARIFIED BUTTER INSTEAD]
ANY DRY FRUIT TO GARNISH
PROCEDURE :
Because raisins & cashew nuts were kept together, I roasted both of them at minimal heat for 4-5 minutes!
I took both in mixer, blended to paste, not too fine at this stage! Do pause in between!
I de-seeded dates, washed, added to mixer, blended well, paste is ready!
I transferred it to plate, added few drops of oil to it, kneaded for a minute!
I greased my palms with oil, tore of portions from dough, shaped as wished!
I garnished each with dry roasted pistachios!
Have it fresh or refrigerate! It is to be eaten at normal temperature!
BARNYARD MILLET FRIED RICE : Detailed Recipe @
https://spiceupwithsoma.blogspot.com/2024/09/barnyard-millet-fried-rice.htmlINGREDIENTS :
BARNYARD MILLET / SHAMA CHAL / SAMO RICE : 1/2 COFFEE MUG
CHOPPED CARROT : 1/4 SMALL TEA CUP
CHOPPED GREEN BEAN : 1/4 SMALL TEA CUP
GREEN PEA : 2 TBSP
CHOPPED GREEN CHILLI : 2 TSP
CASHEW NUT : 5-6 [HALVED]
RAISIN : 7-8
CINNAMON STICK : 3-4 ONE INCH LENGTH
GREEN CARDAMOM : 3-4
CLOVE : 3-4
BAY LEAF : 2-3
SALT : AS REQUIRED
SUGAR : 1 TBSP
OIL : 2 TBSP
PROCEDURE :
We would take seeds in vessel, wash 2-3 times, add water, put for boil, not to soak.
Once water starts boiling, add a teaspoon of oil, this would prevent samo rice from breaking. Yet we have to stand in front of gas stove, immediately pass seeds through a strainer once cooked.
We would wash all vegetables, soak raisins in water for 1/2 an hour.
We would heat oil in wok, temper it with bayleaves, cloves, green cardamoms, cinnamon sticks.
We would stir, add washed vegetables, cashew nuts, salt.
We would stir fry vegetables 3-4 minutes at minimal heat, add raisins discarding water.
We would add cooked Barnyard Millets, salt, sugar, fold in well.
We would stir cook at medium heat for 3-4 minutes, take down, serve hot.
DALDAR LUCHI : Detailed Recipe @
INGREDIENTS :
REFINED FLOUR : 2 COFFEE MUG
DALDA [COOKING MEDIUM] : 250GM [TO DEEP FRY]
SALT : 1/4 TSP
SUGAR : 1 TBSP [OPTIONAL, I DO NOT USE]
PROCEDURE :
In a wide mouthed bowl, take refined flour, salt, sugar & 1 1/2 tbsp of dalda! I did not use sugar! Rub flour well for 3-4 minutes to incorporate these well!
Add water little by little, keep kneading to get not too soft but smooth dough! This may take 8-10 minutes! Cover it for 15-16 minutes! I casually cover with plate.
Remove cover, knead dough again for 2-3 minutes! Tear off small portions, smoothen each between your palms!
Roll each ball into round, moderately thin shape! Heat wok, add dalda to it! Let it get hot but not to smoking point!
Once cooking medium is ready, add one uncooked luchi at a time, as one side puffs up, turn over, take out within seconds!
Use a perforated ladle to take them out! Immediately serve them with a spicy side & dessert!
NOLEN GURER NO BAKE PUDDING : Detailed Recipe @ https://spiceupwithsoma.blogspot.com/2020/02/nolen-gur-er-no-bake-pudding.html
INGREDIENTS :
FULL CREAM MILK : 500-600ML [MARIGOLD TETRA PACK WORKS FOR ME]
FRESH CREAM : 50ML [I USE NESTLE / COW HEAD / MARIGOLD]
PLAIN YOGURT : 4TBSP
NOLEN / KHEJUR GUR / DATE PALM JAGGERY : 100ML
SUGAR : 2TSP [I USE BROWN SUGAR]
TOASTED & CHOPPED PISTACHIO FOR GARNISH
PROCEDURE :
SHAMA CHALER TAWA PITHA : Detailed Recipe @
FULL CREAM MILK : 500-600ML [MARIGOLD TETRA PACK WORKS FOR ME]
FRESH CREAM : 50ML [I USE NESTLE / COW HEAD / MARIGOLD]
PLAIN YOGURT : 4TBSP
NOLEN / KHEJUR GUR / DATE PALM JAGGERY : 100ML
SUGAR : 2TSP [I USE BROWN SUGAR]
TOASTED & CHOPPED PISTACHIO FOR GARNISH
PROCEDURE :
We have taken 500ml milk in a deep bottomed vessel, switched on gas stove.
We shall keep heat at minimal, bring it to boil. We shall add sugar now.
We shall continue to boil milk for another 7-8 minutes at minimal heat.
We shall take down boiled milk now. We shall add fresh cream to date palm jaggery mix both well.
We shall add it to the hot milk and whisk very well.
We shall pour the entire thing to a glass / ceramic / earthen / steel pot.
We shall now take some of sweetened milk in a bowl, add plain yogurt to it. We shall whip well.
We shall pour entire mixture to the still warm sweetened milk and whisk very well.
We shall add 2 dry red chillies to help set it well.
We shall cover it with lid. Then place a deep bottomed vessel upside down atop it. Now, it is time to wrap it with towel.
Next morning or after 8-10 hours, we shall remove covers, remove dry red chillies.
I garnished it with toasted, chopped pistachios. We must refrigerate for 2-3 hours before serving it as dessert.
EASY FRAGRANT SWEET : Detailed Recipe @ https://spiceupwithsoma.blogspot.com/2024/04/easy-made-fragrant-sweet.html
INGREDIENTS :
REFINED FLOUR : 1 & 1/2 COFFEE MUG
DATES : 10-12
PISTACHIO : A HANDFUL [OPTIONAL]
DATE PALM JAGGERY : 1 SMALL TEA CUP
GREEN CARDAMOM POWDER : 1/2 TSP
GHEE : 2 TBSP + 1 TBSP
OIL : 100-150 ML
PROCEDURE :
I took both dates, pistachios in blender, blended to paste.
In a bowl, I had taken refined flour, dates paste, rubbed well for 2-3 minutes.
Thereafter, I added to it 2 tbsp ghee / clarified butter, kneaded to prepare dough. I did not require water, if you require add little.
In round wok, I heated oil & 1 tbsp ghee, tore off portions from dough, fried them well.
Once cool, I coarsely powdered fried dough balls.
Thereafter, I added little of water to date palm jaggery bowl, microwaved to get sticky consistency, I added it, green cardamom powder to coarse mixture; folded in well with spoon.
INGREDIENTS :
COOKED BARNYARD MILLET / SHAMA CHAL / SAMO RICE : 1 COFFEE MUG
BANANA : 3-4 SMALL SIZED OR 2 STANDARD SIZED
STEVIA POWDER : 1/2 MEDIUM SIZED TEA CUP [YOU CAN USE SUGAR OF THE SAME AMOUNT]
CRUSHED BLACK PEPPERCORN : 1/2 TSP
FENNEL SEED : 1TSP
RICE FLOUR : 2 TBSP
OIL : 2-3 DROPS FOR EACH + 1TBSP FOR THE BATTER
USE A BIT OF WATER IN THE BATTER IF ONLY REQUIRED
Wash, soak barnyard millets in enough water, then cook for 10 minutes. Let cool and prepare a paste of them.
ANAROSHER HALWA : Detailed Recipe @
SUGAR : 2TBSP is enough if the pineapple is really sweet [I used stevia of equal amount]
GREEN CARDAMOM POWDER : 1TSP
GREEN CARDAMOM POD : 2
BAY LEAF : 1
EDIBLE YELLOW COLOUR : 2-3DROPS [I used amber gold icing colour]
WARM WATER : AS REQUIRED
GHEE / CLARIFIED BUTTER : 1/2 SMALL TEA CUP + 2TBSP
CHOPPED PISTACHIO TO GARNISH
PROCEDURE :
Add semolina, keep roasting until brown. This may take some 5-7 minutes.
Transfer to bowl to use later.
We have already extracted some pineapple juice using a blender or juicer. Then we have strained juice.
Pour juice in bowl, add the stevia or sugar to it. Stir to dissolve.
Add it to wok, bring to a boil . Turn gas level to minimal, let simmer for 3-4 minutes.
Add roasted semolina now. Stir, fold in well.
Add required amount of water, edible food colour, green cardamom powder.
Let simmer at minimal heat, covered for 3-4 minutes. Add more water only if necessary.
Once done, add 2tbsp ghee, chopped pistachio as garnish.
Sama Chal / Barnyard Millet : 1 small cup
Moong Dal / Skinless Split Yellow Dal : 1/2 - 1/3 small cup
Cumin Seed : 1/4tsp
Ginger Paste : 1tsp
Cumin Powder : 1/2tsp
Turmeric Powder : 1tsp
Dry Red Chilli : 2 [halved]
Bayleaf : 1
Green Chilli : 2 [slitted]
Sugar : 1tsp
Salt : As Required [alternatively rock salt]
Oil : 2tbsp
INGREDIENTS : [ Kumro Aloo Diye Lau Shaak ]
Lau Shaak / Bottle Gourd Leaves : A Bunch
Pumpkin : 1/4 of a small, ripe one
Potato : 1big
Nigella Seed / Kalonji : 1/4tsp
Bayleaf : 1
Dry Red Chilli : 2 [halved]
Green Chilli : 3-4 [slitted]
Sugar : 1/2tsp [optional]
Turmeric Powder : 1tsp
Salt : As Required [ alternatively rock salt]
Oil : 2tbsp
METHOD :
Heat oil in a pan. Temper with cumin seeds, bayleaf, halved dry red chillies. Add ginger paste, fry for 2 minutes.
Enjoy hot & fresh with the veggie!
Wash, peel, mash bananas. Beat together pasted same rice, rice-flour, cornflour, mashed bananas, stevia or sugar, fennel seeds, crushed black peppercorns, 1tbsp of oil. Keep aside for 1/2 an hour.
Place a wok on the gas stove, add the mixture and keep stirring continuously for 10-12 minutes, until it reaches a halwa like consistency. Take down and let it cool.
Heat tawa / pan / griddle on the gas stove. Grease you palms with little oil & prepare pancake shapes from mixture, brush pan with a drop or two of oil, place cake. Cook both sides well, covered at minimal heat until tops are slightly crisp.
Try to enjoy them fresh & hot with your favourite beverage.
INGREDIENTS :
SEMOLINA / SUJI : 1SMALL TEA CUP
FRESH PINEAPPLE JUICE : 1COFFEE MUGSUGAR : 2TBSP is enough if the pineapple is really sweet [I used stevia of equal amount]
GREEN CARDAMOM POWDER : 1TSP
GREEN CARDAMOM POD : 2
BAY LEAF : 1
EDIBLE YELLOW COLOUR : 2-3DROPS [I used amber gold icing colour]
WARM WATER : AS REQUIRED
GHEE / CLARIFIED BUTTER : 1/2 SMALL TEA CUP + 2TBSP
CHOPPED PISTACHIO TO GARNISH
PROCEDURE :
"Warm" ghee / clarified butter in wok. Temper with cardamom pods, bay leaf.
Add semolina, keep roasting until brown. This may take some 5-7 minutes.
Transfer to bowl to use later.
We have already extracted some pineapple juice using a blender or juicer. Then we have strained juice.
Pour juice in bowl, add the stevia or sugar to it. Stir to dissolve.
Add it to wok, bring to a boil . Turn gas level to minimal, let simmer for 3-4 minutes.
Add roasted semolina now. Stir, fold in well.
Add required amount of water, edible food colour, green cardamom powder.
Let simmer at minimal heat, covered for 3-4 minutes. Add more water only if necessary.
Once done, add 2tbsp ghee, chopped pistachio as garnish.
SHAMA CHALER KHICHURI O KUMRO ALOO DIYE LAU SHAAK : Detailed Recipe @
INGREDIENTS : [ Sama Chaler Khichuri ]
Sama Chal / Barnyard Millet : 1 small cup
Moong Dal / Skinless Split Yellow Dal : 1/2 - 1/3 small cup
Cumin Seed : 1/4tsp
Ginger Paste : 1tsp
Cumin Powder : 1/2tsp
Turmeric Powder : 1tsp
Dry Red Chilli : 2 [halved]
Bayleaf : 1
Green Chilli : 2 [slitted]
Sugar : 1tsp
Salt : As Required [alternatively rock salt]
Oil : 2tbsp
INGREDIENTS : [ Kumro Aloo Diye Lau Shaak ]
Lau Shaak / Bottle Gourd Leaves : A Bunch
Pumpkin : 1/4 of a small, ripe one
Potato : 1big
Nigella Seed / Kalonji : 1/4tsp
Bayleaf : 1
Dry Red Chilli : 2 [halved]
Green Chilli : 3-4 [slitted]
Sugar : 1/2tsp [optional]
Turmeric Powder : 1tsp
Salt : As Required [ alternatively rock salt]
Oil : 2tbsp
METHOD :
Let us prepare vegetable first.
We will roughly chop the leaves and cut the stem lengthwise, peeling off the thin outer layer and those ring. Wash thoroughly. Discard spoilt leaves!
Discard skin, inner layer of pumpkin with seeds. Cut further into cubes. Peel, wash, cut potato into cubes. Take both in separate bowls, rub with little salt, turmeric.
Heat oil in wok. Temper with nigella seeds, bayleaf, halved red chillies. Add potatoes first. Once they are half done, add pumpkin pieces. Fold in well, cook for 3-4 minutes.
Add bottle gourd leaves, stem, stir at high heat for a minute. Reduce heat, add slitted green chillies, let cook for about 4 minutes stirring in between. Add sugar, little of salt if required. Fold in well, we will take down once water dries up yet not making it too dry.
Now we will do Sama Chal and Moong Dal Khichuri / Khichdi.
Dry roast yellow lentil, wash, pressure cook up to one whistle adding a big cup water, salt, little turmeric. Let cool.
Take barnyard millet in heavy bottomed vessel, wash 2-3 times. Add 1 & 1/2 big cup water. Put for boil adding some water.
It will take barely 3-4 minutes to be 80% done. Add boiled lentils at this stage. Fold in well. Let it cook at minimal heat.
Heat oil in a pan. Temper with cumin seeds, bayleaf, halved dry red chillies. Add ginger paste, fry for 2 minutes.
Add cumin powder, turmeric powder, salt. Fold in well, add whole thing to rice, dal mix. Add sugar too. Fold in well. {Garnishing with a dollop of ghee gives best flavours.}
Enjoy hot & fresh with the veggie!
DATES PEANUTS KAJU TIL LADDU : Detailed Recipe @ https://spiceupwithsoma.blogspot.com/2020/01/dates-peanuts-kaju-til-ladoo.html
INGREDIENTS :
CASHEW NUT : 250GM
WHITE SESAME SEED : 100GM
PEANUT : 150-200GM
DATE : 10-12
CLARIFIED BUTTER / GHEE : 2TBSP
PROCEDURE :
CASHEW NUT : 250GM
WHITE SESAME SEED : 100GM
PEANUT : 150-200GM
DATE : 10-12
CLARIFIED BUTTER / GHEE : 2TBSP
PROCEDURE :
Except ghee, we will take all ingredients on heated pan.
We will roast them in low flame for 5-6 minutes or until brown.
We will pour them in bowl, let cool for a while. We will wash dates, chop.
We will take a grinder, add roasted white sesame, cashew nuts, peanuts to it. We will use pause, grind method every few seconds for 2-3 minutes. This will help release natural oil from seeds, nuts. I learnt it from a video but forgot from whose.
We will add chopped dates, grind for 1/2 minute.
We will transfer to bowl, add 2 tbsp ghee, knead it for a minute or two.
Grease palms with few drops of ghee, tear off small portions, shape like balls. Call it ladoo or naru, it tastes awesome.
Having them fresh gives best taste.
For further details of all recipes and more, do click the links furnished! My readers know how I work, how my blog functions I mean!
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