Karva Chauth Recipes

Jeera Rice

Servings - 2 - 3

INGREDIENTS
Rice - 200 grams
Water - 500 milliliters
Ghee - 30 milliliters
Cumin - 2 teaspoons
Water - 500 milliliters
Salt - 1 teaspoon

PREPARATION
1. In a bowl, add 200 grams rice, 500 milliliters water and soak for about 30 minutes.
2. Heat 30 milliliters ghee in a skillet, add 2 teaspoons cumin and stir well.
3. Then, add the soaked rice and mix it well.
4. Cook for 3 - 5 minutes on medium heat.
5. Add 500 milliliters water, 1 teaspoon salt and stir well.
6. Cover it with lid and cook for 15 - 20 minutes.
7. Remove it from heat.
8. Serve hot.

Raita

Servings - 2 - 3

INGREDIENTS
Yogurt - 500 grams
Cucumber - 200 grams
Tomato - 110 grams
Green chili - 1 teaspoon
Salt - 1/2 teaspoon
Black pepper - 1/4 teaspoon
Red chili - for sprinkle
Cumin powder - for sprinkle
Green chili - for garnishing

PREPARATION
1. In a mixing bowl, add 500 grams yogurt, 200 grams cucumber, 110 grams tomato, 1 teaspoon green chili, 1/2 teaspoon salt, 1/4 teaspoon black pepper and mix it well.
2. Sprinkle red chili and cumin powder on it.
3. Garnish with green chili.
4. Serve.

Palak Makhana

Servings - 2 - 3

INGREDIENTS
Ghee - 20 milliliters
Lotus seeds - 20 grams
Water - 1 litre
Spinach - 300 grams
Oil - 15 milliliters
Cumin - 1 teaspoon
Cinnamon stick - 1 inch
Tomato puree - 95 grams
Turmeric - 1/2 teaspoon
Red chili - 1/2 teaspoon
Salt - 1 teaspoon
Water - 50 milliliters
Milk - 45 milliliters 
Garam masala - 1 teaspoon

PREPARATION
1. Heat 20 milliliters ghee in a pan, add 20 grams lotus seeds and roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.
2. Remove it from heat and keep aside.
3. Heat 1 litre water in a skillet, add 300 grams spinach and mix it well.
4. Bring it to a boil.
5. Boil for 3 - 5 minutes.
6. Drain the spinach and transfer it to bender.
7. Blend it into a smooth puree and keep aside.
8. Heat 15 milliliters oil in a skillet, add 1 teaspoon cumin, 1 inch cinnamon stick and stir well.
9. Add 95 grams tomato puree and mix it well.
10. Cook for 3 - 5 minute son medium heat.
11. Add 1/2 teaspoon turmeric and stir well.
12. Add 1/2 teaspoon red chili, 1 teaspoon salt and mix it well.
13. Then, add 50 milliliters water and mix it again.
14. Now, add the blended spinach puree, 45 milliliters milk and mix it well.
15. Bring it to a boil.
16. Cook for 5 - 7 minutes on medium heat.
17. Now, add the roasted lotus seeds in it and mix it well.
18. Add 1 teaspoon garam masala and mix it again.
19. Cook for another 3 - 5 minutes.
20. Serve hot with prepared puri.

Amritsari Aloo

Servings - 2 - 3

INGREDIENTS
Gram flour - 40 grams
Ginger garlic paste - 1 teaspoon
Salt - 1 teaspoon
Turmeric - 1/4 teaspoon
Red chili - 1/4 teaspoon
Coriander powder - 1/2 teaspoon
Water - 100 milliliters
Potatoes - 300 grams
Oil - for frying
Ghee - 30 milliliters
Carom seeds - 1/2 teaspoon
Ginger garlic paste - 1 teaspoon
Green chili - 1 tablespoon
Asafoetida - 1/4 teaspoon
Onions - 95 grams
Turmeric - 1/4 teaspoon
Red chili - 1/4 teaspoon
Coriander powder - 1/4 teaspoon
Salt - 1/4 teaspoon
Dry mango powder - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Water - 100 milliliters
Coriander - 2 tablespoons

PREPARATION
1. In a mixing bowl, add 40 grams gram flour, 1 teaspoon ginger garlic paste, 1 teaspoon salt, 1/4 teaspoon turmeric, 1/4 teaspoon red chili, 1/2 teaspoon coriander powder, 100 milliliters water and mix it well to make a thick batter.
2. Add 300 grams potatoes and mix it well.
3. Marinate for 10 minutes.
4. Heat sufficient oil in a heavy skillet and deep fry these until it turns golden brown and crispy.
5. Drain it on an absorbent paper. Keep aside.
6. Heat 30 milliliters ghee in a pan, add 1/2 teaspoon carom seeds, 1 teaspoon ginger garlic paste, 1 tablespoon green chili, 1/4 teaspoon asafoetida and stir well.
7. Then, add 95 grams onions and fry till translucent or until it turns golden brown in color.
8. Add 1/4 teaspoon turmeric and stir well.
9. Now, add 1/4 teaspoon red chili, 1/4 teaspoon coriander powder, 1/4 teaspoon salt, 1/2 teaspoon dry mango powder, 1/2 teaspoon garam masala and mix it well.
10. Add 100 milliliters water and stir well.
11. Bring it to a boil.
12. Now, add the fried potatoes and mix it well.
13. Add 2 tablespoons coriander and mix it again.
14. Cook for 3 - 5 minutes on medium heat.
15. Garnish with coriander.
16. Serve hot with puri.

Ajwain Puri

Servings - 2 - 3

INGREDIENTS
Wheat flour - 250 grams
Carom seeds - 1 teaspoon
Turmeric - 1/2 teaspoon
Salt - 1 teaspoon
Oil - 30 milliliters
Water - 125 milliliters
Oil - for frying

PREPARATION
1. In a mixing bowl, add 250 grams wheat flour, 1 teaspoon carom seeds, 1/2 teaspoon turmeric, 1 teaspoon salt, 30 milliliters oil and mix it well.
2. Add 125 milliliters water and knead it into a smooth soft dough.
3. Rest the dough for 20 minutes.
4. Take a ball from dough and flatten it with the help of a rolling pin.
5. Heat sufficient oil in a heavy skillet and deep fry these until it turns golden brown and crispy.
6. Drain it on an absorbent paper.
7. Serve hot with aloo sabzi.

Mint Chutney

Servings - 5 - 7

INGREDIENTS
Mint - 15 grams
Coriander - 15 grams
Ginger - 1 tablespoon
Green chili - 1 tablespoon
Sugar - 1 teaspoon
Salt - 1/2 teaspoon
Cumin powder - 1/2 teaspoon
Chaat masala - 1/2 teaspoon
Lemon juice - 30 milliliters
Water - 30 milliliters

PREPARATION
1. In a blender, add all the ingredients and blend it into a smooth paste.
2. Serve.

Makhana Aloo Tikki

Servings - 2 - 3

INGREDIENTS
Ghee - 2 teaspoons
Lotus seeds - 120 grams
Boiled potatoes - 500 grams
Green chili - 2 teaspoons
Fennel seeds - 1 teaspoon
Roasted peanuts - 2 tablespoons
Coriander - 2 tablespoons
Chaat masala - 1 teaspoon
Garam masala - 1/2 teaspoon
Red chili - 1/4 teaspoon
Black salt - 1 teaspoon
Oil - for shallow frying

PREPARATION
1. Heat 2 teaspoons ghee in a pan, add 120 grams lotus seeds and roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.
2. Remove it from heat and cool for about 5 minutes.
3. Transfer this into a ziplock bag and crush it with the help of a rolling pin.
4. Take 500 grams boiled potatoes and grate them with the help of a food grater.
5. Transfer this into a mixing bowl, add crushed lotus seeds, 2 teaspoons green chili, 1 teaspoon fennel seeds, 2 tablespoons roasted peanuts, 2 tablespoons coriander, 1 teaspoon chaat masala, 1/2 teaspoon garam masala, 1/4 teaspoon red chili, 1 teaspoon black salt and mix all the ingredients well.
6. Take some mixture in your hands and shape it into a tikki.
7. Heat some oil in a pan and shallow fry the prepared tikkis until it turns golden brown in color from all sides.
8. Drain it on an absorbent paper.
9. Serve hot with prepared green chutney.

Badam Halwa

Servings - 3 - 5

INGREDIENTS
Almonds - 160 grams
Water - 400 milliliters
Milk - 250 milliliters
Warm milk - 30 milliliters
Saffron - 1/2 teaspoon
Ghee - 60 milliliters
Green cardamom - 1/2 teaspoon
Sugar - 225 grams
Almonds - for garnishing

PREPARATION
1. In a bowl, add 160 grams almonds, 400 milliliters water and soak for 4 - 5 hours.
2. Peel the almonds and transfer it to a blender, add 250 milliliters milk and blend it into a smooth paste.
3. Keep aside.
4. In a bowl, add 30 milliliters warm milk, 1/2 teaspoon saffron and mix it well.
5. Soak for about 20 minutes.
6. Heat 60 milliliters ghee in a pan, add the blended mixture in it and stir well.
7. Cook for 5 - 7 minutes on medium heat.
8. Add 1/2 teaspoon cardamom powder, saffron milk and mix it well.
9. Now, add 225 grams sugar and stir continuously until the sugar is fully dissolved.
10. Bring it to a boil.
11. Cook until the halwa starts leaving the sides of the pan.
12. Garnish with almonds.
13. Serve hot.