Wednesday, September 29, 2010

Announcing 'ONLY'- Festive Event.

First of all many thanks to Pari for giving me an opportunity to celebrate this festive season with all you by guest hosting this month's "Only" event. Pari is not only a good friend of mine but a great cook. I must say, she has many innovative ideas in her mind and she implements it perfectly. Her blog is perfect combination of Traditional and innovative recipes. Her blog name "Foodelicious" is very much perfect.

The theme for October Month is "Only Festive". As all of us are preparing for the festivals coming in this and next month. Navratri and Diwali. These two festivals are celebrated almost each and every part of India. So I don't think I have to explain in detail about this festivals :). Though everyone has different rituals, different methods of celebration and very important thing for which we are blogging is different "food", anything, sweet or savory, deep fried or shallow fried, roasted or baked, traditional or innovative, drinks or desserts …. Anything would work. Just send your recipes and make this festival more colorful and with lots of different recipes than you are preparing till last year's festival.

For making the event more colorful like previous "Only" events, this event will have a winner .
Please read it carefully...
The winner from India will get a book of Tarla Dalal which is "Low calorie Sweets" . Winner will be chosen by me by and he/she has to provide me with an address in India within two days of the winner declaration else a new winner will be chosen by me.
The winner from UK/US and Canada will get a giveaway from CSN stores. The Winner will be selected by Pari. The participants from UK/US and Canada should leave their Name, email id and the link of the entry at Pari's announcement page after mailing the event entry details to me. The winner, he/she has to provide with an address within two days of the winner declaration else a new winner will be chosen by Pari. Details of this Giveaway are here.

Some rules to follow……

• Any number of fresh entries can be sent but only 2 entries from the archive will be accepted. Archived entries to be reposted, else will not be accepted.
• Only vegetarian (No eggs allowed) entries will be accepted.
• Use of logo is mandatory.
• The entry should be linked back to this announcement page and Pari's event announcement page.
• The winner will be chosen by me by random org after the round up is completed.
• Please send an email at with the subject line "Only Festive" in the following format.
  • Name
  • Blog's name
  • Blog url
  • Recipe name
  • Recipe link
  • Picture(resized to 300pixel)
  • Country (This is an important field)
Non bloggers Don't get disappointed, you can also participate, and send me the entries and the details on my email.

 I will post the round up within 7 days of event completion.  

So lets all of us will do total Khaugiri in this Festival season…... Last date of event is 31st Oct 2010….till then …….Lage raho ……….

Pinkish Mix Veg Raita

Presenting you my all time favorite mix Veg Raita. Because of it's refreshing colour, I gave this name to it. My friend sonali prepared this lovely Raita in one of our potluck party.


Tomato - 1
Onion - 1
Cucumber -1
Grated Beet - 2 tablespoon
Green chilli - 1
Chopped coriander - 1 teaspoon
Sugar - 1/2 teaspoon
Cumin powder - 1/4 teaspoon
Thick Curd - 1 cup
Salt to taste

Wash tomato and cucumber. Peel the skin of cucumber. Now chop onion, tomato and cucumber finely. Peel the skin of beet and grate it. Pour curd in a big bowl. Beat it little. Add salt, sugar, cumin powder and mix well. Put chopped vegetables, chopped coriander and mix well. Remember to put little beet in raita for nice pink colour, otherwise it will become dark pink. Decorate it with silted green chilli. Keep it in a refrigerator and serve chilled raita with paratha, biryani or pulav.

Friday, September 24, 2010

Handvo….the Savory cake

One more traditional Gujarati farsan. Handvo is very tasty and can be prepare with very little oil. Like Thalipith, it is also contains lots of dal & grains, so it's healthy too. Who loves the typically Guajarati taste will surely love this. I tried Tarla Dalal's recipe and it turned out very well.


Rice - 2 cups
Toovar Dal - 1 cup
Urad Dal - 1/4 cup
Moong Dal - 1/4cup
Chana Dal - 1/4 cup
Wheat - 1/4 cup
Sour Curd - 1 cup
Oil - 2 teaspoon
Baking Soda - 1 teaspoon
Sugar - 2 tablespoon
Turmeric powder - 1/2 teaspoon
Whilte pumpkin (Dudhi) - 2 cups
Chopped coriander - 2-3 tablespoon
Green chili- ginger paste- 3 tablespoon
Salt as per taste

For Tempering (Vaghar in Gujarati)
Oil- 2 teaspoon
Mustard seeds - 1 teaspoon
Sesame seeds - 1 teaspoon (I used black one)
Ajwain - 1 teaspoon
Asafetida - 1/2 teaspoon

Wash and soak rice, wheat and all dals for 4-5 hours. Then Drain the water. Coarsely grind to a paste. Add curd into the paste and mix well. Keep overnight for fermentation. Then add grated pumpkin, oil, sugar, salt, turmeric powder, green chili-ginger paste and baking soda into fermented batter and mix well. Grease the baking tin with little oil. Pour the batter into it. On other side make a tempering with given ingredient. Pour the tempering on the batter. It should cover the batter fully. Bake in a preheated oven at 200 C for 30-35 minutes till the crust is golden brown. Traditionally it is prepared in a kadai but it requires lot of oil so I liked this baked version.

This goes to, Simply food's "Flavours of Gujarat" Event.

Tuesday, September 21, 2010

Vatali Daal

As we know today is Anant chaturdashi.  Everyone will do the Visarjana of 'Ganpati' (immersion of idol).  It is very touchy moment , we are saying Bye to him. "Ganpati bappa Morya, Pudhachya varshi lavkar ya" (come soon next year.) And we will pass full year in next year's plan.  It's a tradition to give curd, milk and Poha mixture with Ganpati bappa for his journey:).  Like other sweet Prasad like modak & khirapat on Visarjana Day  we offer one savory item , 'Vatali Dal' to God.   It is made from Chana daal. After plenty of sweet Prasad, it tastes more yummy.


Chana Dal – 2 cups

Green chilies - 4-5

Ginger - 1 inch

Cumin seeds - 1/2 teaspoon

Oil - 2 tablespoon

Mustard seeds - 1/2 teaspoon

Turmeric powder - 1/2 teaspoon

Asafetida - 1/4 teaspoon

Curry leaves - 7-8

Lemon juice - 2 tablespoon

Sugar - 2 teaspoon

Salt as per taste

Chopped coriander leaves & grated coconut for garnishing.


Wash and soak chana dal for 4-5 hours. Then drain out extra water. Coarsely grind it with green chilies and ginger. In a non-stick kadai heat oil. Add mustard and cumin seeds. When it starts spluttering, add turmeric powder, asafetida and curry leaves. Then add grounded dal, salt and sugar and mix well. Cook it till it completely becomes dry. Saute it in between so that it will not stick to the bottom. Now add lemon juice and mix well. Turn off the flame. Garnish it with coconut and coriander and offer as a Prasad to God.

It is slightly different from Kairichi dal.

Saturday, September 18, 2010

Khirapat/Panchakhyadya for Ganpati Bappa

We had a great Ganpati celebrations at home this year. I was so busy with my favorite guest 'Ganesha' that I could not manage to get a time for posting this festival recipes. Like every year we prepared variety of Modaks. But this year it was a record, I prepared some 200 Fried Modaks. Lots of friends came for the Aarti on first day of the festival. It was fun. Now I am feeling lonely without that lovely idol. Let's come to the point. I have already posted modak recipes here. So this time another favorite Prasad of Ganpati is Khirapat or Panchakhadya, which contains 5 main ingredients starting from Marathi letter 'ख'. Khobra, Kharik, khaskhas, khismis, khadisakhar.


ख)Khobra khisun / Grated dry Coconut - 1 cup
ख)Kharik/ Dry dates (finely chopped) - 3/4 cup
ख)Khaskhas/ Poppy seeds - 1 tablespoon
ख)Khismis/ raisins - 10-12
ख)Khadisakhar/ Rock Sugar- 1/4 cup
Cardamom Powder - 1 teaspoon

Roast grated dry coconut in kadai for 2-3 minutes. Do not let the color गेट change. Roast poppy seeds for 1-2 minutes. Now mix dry dates poppy seeds and rock sugar together. In mixer make a coarse powder of it. Crushed roasted coconut little with hands. Then mix all other ingredients into it. Easy & quick Naivedya for Ganpati is ready. You can store it in a air tight container and use it for 8-10 days.

Another recipes for Ganesha Festival.
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