Tata Play Brings the best of delicacies for the occasion of MahaShivratri
Every devotee is all set to celebrate MahaShivratri with all the galore and dedication towards their wishes.
The temples are lit, conches can be heard all over with the preparations and buzz of the Mahashivratri pooja in various parts of India. Most people fast on this day to seek blessings from the deity. Indians are united by their passion for food despite being separated by land. So what if you are fasting? You can prepare and eat a variety of delicacies while fasting. The spread includes a number of condiments, such as potatoes, sabudana, milk, almonds, fruits, dried fruits, and more.
Here are five quick and simple recipes for Shivratri with tips from the chefs on Tata Play Cooking to make you the household's favourite cook this festive season.
â— Sabudane Ki Khichdi by Chef Shipra Khanna
Sabudana Khichdi is made of Tapioca or Sago, which is a known to be a source of energy in one meal. This is one of the most used and famous condiment for anyone who is observing a fast
1 tbsp olive oil
1 tsp cumin seeds
1 tbsp green chillies
1/3 cup potato, boiled and chopped
Salt to taste
1/3 cup sago, soaked
1 tbsp lemon juice
A pinch of sugar
1/2 tsp red chilli powder
1/4 cup green coriander
1 tbsp peanuts, roasted and crushed
2 lemon wedges
- Heat oil in the pan and add cumin seeds, green chillies, and potatoes and toss it
- Add sago, lemon juice, sugar, and red chilli powder and cook it for some time
- Add green coriander and peanuts and mix well. Sabudane ki khichdi is ready
- Transfer it to a bowl and garnish with peanuts and lemon wedges
Tip: For 1 cup of sago, add water little less than a cup so that the sago is fresh & light
- Sabudana Vada by Chef Shipra Khanna
Another famous preparation made out of Sabudana is the crisp freshly fried vadas that satiates all the food cravings in one go!
1/4 cup potato, boiled
1/3 cup sago, soaked
1 tsp ginger, finely chopped
1 tbsp green chillies, finely chopped
1/4 tsp black salt
1/4 cup peanuts, roasted and chopped
1 tbsp green coriander, chopped
A pinch of salt
1/3 cup yoghurt, beaten
2 lemon wedges
- In a bowl, combine potatoes, sago, ginger, green chillies, black salt, roasted and chopped peanuts, green coriander, and salt and mix well.
- Mash it well and prepare small cutlets.
- Heat oil in a pan and fry these cutlets until golden and crisp.
- Remove them on tissue paper to soak the excess oil.
- Sabudana Vada is ready.
- Transfer it to a plate and serve it with yoghurt and lemon wedges.
Tip: Soak Sabudana the night before you wish to make the vada. For 1 cup of Sabudana, add water a little less than a cup, as adding more water will spoil the taste & texture of the vada.
- Date and Apple Kheer by Chef Tarla Dalal
Date and Apple Kheer is the perfect recipe for anyone who loves desserts but are always on the look out for less sugary and more appetite driven ones.
3/4 cup roughly chopped apples
1 tsp sugar
2 cups low-fat milk (99.7 per cent fat-free)
2 tsp cornflour dissolved in 1/2 cup low-fat milk
1/4 cup roughly chopped dates (khajur)
2 tsp sugar substitute
1 tbsp chopped walnuts (akhrot)
- Combine the apples, sugar and 3/4 cup water in a broad non-stick pan and cook on a medium flame for 4 to 5 minutes, or till the apples are soft while stirring occasionally.
- Remove from the flame, allow it to cool completely and keep aside.
- Bring the milk to a boil in a broad kadhai.
- Add the cornflour-milk mixture, mix well and cook on a medium flame for 3 to 4 minutes while stirring continuously.
- Add the dates and cook on a slow flame for 5 to 10 minutes while stirring continuously.
- Remove from the flame and allow it to cool completely.
- Once cooled, add the prepared apple mixture and sugar substitute and mix well.
- Serve chilled and garnished with walnuts.
Besan Laddoo by Chef Nita Mehta
Who can say no to a good besan laddoo? Once the box open, you can never stop at one, the classic besan laddoos is by far everyone’s favourite
3/4 cup (125 gm) ghee
2 cups (250 gm) gram flour
Slightly less than 1/2 cup (50 gm) of semolina
1 1/4 cups (250 gm) castor sugar (bura)
A pinch of turmeric powder
5 green cardamoms, seeds crushed
- Heat ghee in a heavy-bottomed kadhai
- Add gram flour and semolina to the melted ghee. Cook while stirring continuously till light brown in colour and smells roasted, about 15 minutes on medium heat.
- Reduce heat and cook for 3-4 minutes more. Remove from the flame. Add turmeric and mix well.
- Remove from kadhai to a flat thaali and let it cool slightly. Add sugar and cardamom, and mix well.
- Shape into laddoos while the mixture is warm.
- Thandai by Chef Gunjan Goela
This is one drink even deity approves off. The freshness and strength the drink gives cannot be compared with any other drink
3 tsp melon seeds
2 tbsp chironji
1 tbsp black peppercorns
2 tbsp dried rose petals
2 tbsp poppy seeds
1 cup water
1 litre milk
4 tsp sugar, powdered
3 saffron strands for garnishing
2 tbsp kewra water
1 tbsp fresh rose petals for garnishing
Pinch of cardamom powder
- Grind cardamom, melon seeds, almonds, chironji, black peppercorns, dried rose petals, pistachio and poppy seeds into a coarse powder.
- Remove in a bowl, add water and keep it aside for 1 1/2-2 hrs.
- Add milk and sugar and mix well. Add saffron and kewra water and stir it well.
- Pour in a glass. Garnish with rose petals and cardamom powder
- Thandai is ready to serve