Mishti Doi

Mishti Doi literally means 'sweet yogurt'. This easy to make dessert is a Bangla delicacy; a festive dish prepared during Durga Puja and other auspicious occasions. Sweetened (with caramelized sugar/jaggery) thickened milk is flavored with a hint of cardamom and saffron, mixed with a small amount of active starter growth culture and at the right temperature allowed to set into a thick creamy yogurt. Caramelized sugar/jaggery adds a unique flavor and a lovely hue to the final dish. The cardamom and saffron are completely optional but I find they definitely enhance the taste. Traditionally, this was done in rustic and beautiful earthen pots. Mishti Doi is an absolute delight during those hot summer days.

I have been sampling this delicacy for several years now, courtesy our Bong friend Luna. I finally got down to making it myself a few days ago. I used the quick recipe with superb results. The little mishti bowls came out like a dream, delicately fragrant and awesomely delicious. If you are a stickler for making things from scratch, try the traditional recipe. It will take some time but will be well worth the effort. 

Here are two versions - the traditional and the quick. 

Traditional recipe

Ingredients: (serves 6)

4 cup whole milk
⅓ cup plain yogurt

 ½ cup sugar 

4-5 green cardamoms

2-3 pinches saffron

2 tbsp pistachios

1. Reduce the milk - Bring the whole milk to boil. Simmer and keep stirring till it reduces to half its quantity. Reserve 2 tbsp sugar, add the rest to the milk and mix well. Keep aside to cool. Crush the cardamoms to a fine powder. When the milk cools, add the cardamom powder and a few strands of saffron to the milk mixture and stir to combine.
2. Caramelize the sugar - Heat the reserved sugar in a pan over low heat till it starts to caramelize to a nice golden color. Remove from heat, add a tbsp of water and stir. Mix this into the milk mixture. 
3. Set the yogurt - Preheat the oven to 175°F and then switch off the oven. This step is necessary for a climate like Toronto and creates a perfect environment for the active starter culture to do its magic. When the milk mixture cools down to just warm (little more than lukewarm), add the plain yogurt. Mix well, pour into small ramekins and place them on a baking sheet and cover with foil. Let it sit in the warm oven, undisturbed overnight to set. In the morning, refrigerate for a few hours. Garnish with some chopped pistachios and a couple strands of saffron before serving.

Quick recipe

Ingredients: (serves 6)

1½ cups evaporated milk
1 cup whole milk
½ cup condensed milk
⅓ cup plain yogurt

1 tbsp sugar 

4-5 green cardamoms

2-3 pinches saffron

2 tbsp pistachios

1. Bring the whole milk to boil. Remove from heat.
2. Add evaporated milk and condensed milk and mix to combine.  
3. Heat the sugar in a pan over low heat till it starts to caramelize to a nice golden color. Remove from heat, add a tbsp of water and stir. Pour this into the milk mixture. 
4. Crush the cardamoms to a fine powder. Add this powder and a few strands of saffron to the milk mixture and stir to combine.
5. Preheat the oven to 175°F and then switch off the oven. This step is necessary for a climate like Toronto and creates a perfect environment for the active starter culture to do its magic.
6. When the milk mixture cools down to just warm (little more than lukewarm), add the plain yogurt. Mix well, pour into small ramekins and place them on a baking sheet and cover with foil. 
7. Let it sit in the warm oven, undisturbed overnight to set. In the morning, refrigerate for a few hours. 
8. Garnish with some chopped pistachios and a couple strands of saffron before serving.

Grilled sweet potato wedges

Sweet potato is not just a plain old potato with extra flavor. It is one of nature's abundant sources of beta carotene having a superior ability to raise our vitamin A levels. With anti-oxidant and anti-inflammatory properties, one large steamed sweet potato is less than 100 calories, very versatile and delicious in all shapes and forms- wedges to discs to cubes.

These grilled wedges make for an excellent side dish alongside grilled salmon or chicken. Sweet and soft on the inside, charred and crunchy on the outside – what’s not to love here?  And I love that all components for dinner can be cooked outside and there is practically no clean-up to do in the kitchen.

Cooking these cannot be more simple. Peel and cut into thin wedges. Coat with olive oil, salt, pepper and dry mint and place on the hot grill. When cooked, sprinkle with lime juice to balance the sweetness with some acidity and paprika if desired. Finger-licking good. We love the combination of mint and lime juice, but you can give this recipe a try using any spice-herb combination you like. Use parsley instead of mint, thyme will be awesome too, and if you would like to enhance the sweetness then ditch the lime and sprinkle some cinnamon for an added hint of sweetness.

Ingredients:
4 sweet potatoes
2-3 tbsp olive oil
Salt to taste
Freshly ground black pepper
1 tsp dry mint (palm crushed)
Fresh lime to serve
Paprika to serve (optional)

1. Peel the potatoes and slice them into thin wedges. Coat generously with olive oil.
2. Heat the grill to medium high.
3. Just before putting them on the grill, season liberally with salt and pepper and mint. 
4. Place them directly over the direct heat and grill till well- marked, about 2-3 minutes on each side.
5. Now move them to a cooler part of the grill to finish cooking the potatoes through by indirect heat. Cook covered, turning mid-way till soft and tender from the inside. this can take 15-20 minutes (or more) based on the thickness of the wedges.
6. Remove from grill, sprinkle with lime juice and paprika and serve hot. 
7. If its too cold to cook outside, use your oven. Preheat oven to 400°F. Bake till tender on the inside and crisp golden on the outside, about 30 minutes. 

Grilled Potato wedges

Crisp crunchy exterior with soft fluffy insides, flavored with spice mixture of your liking and a little char from the grill. These perfectly seasoned grilled potato fries/wedges are one of my favorite sides to serve with any BBQ dish. They are quick and delish and pair wonderfully with most meats coming off the grill.
Cooking potato wedges can be done in one of two ways:
-- Scrub the skin clean and cut the potatoes into eight wedges. Brush with olive oil, season generously and cook directly over the fire till crisp and golden.
-- Or par cook the potatoes (either boil or microwave) till three quarters done, season and brush with oil, then grill till crisp and golden. Partially cooking the potatoes prior to grilling may seem like extra work but it cuts down the grilling time considerably. The potatoes are almost cooked and only need to be seared on direct heat to create the crisp golden brown crust. Grilled this way they taste almost like french fries, only a lot less calorie dense. I like to do the initial cooking in the microwave as there is less chance of over cooking the potatoes. Make sure to drain them well before coating them in oil and herbs and seasoning. Don't be too stingy with the fat as it helps keep moisture inside the potatoes and prevents the flesh from sticking to the grill. I always keep the skin on, but that is a personal choice and peeling them is always an option. In the recipe below are the herbs and spices I like to use. I have not specified the quantity of each ingredient as it can vary based on personal choice. You can make a spice mix of your liking and flavor the potatoes with that. Just oil, salt and pepper are enough to make them taste great.
Cooked either way these awesome wedges come out lip smacking good.

Ingredients:
4 large russet potatoes
Olive oil for brushing
Salt to taste
Freshly cracked black pepper
Paprika
Garlic powder (omit this if making for Vrat)
Roasted cumin powder
Oregano

1. Scrub the potatoes using a brush to remove any dirt from the skin. Cut each potato into 8-10 wedges. 
2. Method 1- Brush them with oil and season with all the herbs and spices. Place them over the hot grill till brown and crisp on all sides. This might take 2-3 minutes per side. Then move them away to the cool part of the grill so that they can cook all the way through on the inside. Cover and cook till done, about 10-15 minutes. Serve hot.
3. Method 2- Place the wedges in a microwave safe flat container in a single layer, filled with a quarter inch of water. Microwave on high till they are tender but not fully cooked. This might take about 7-10 minutes depending on the power of your microwave. Drain well. Toss in oil and spice mixture. Place the potatoes on medium hot grill and cook till crisp and golden. Serve hot. 
4. If its too cold to cook outside, use your oven. Preheat oven to 375°F. Drizzle wedges with olive oil and season with all the herbs and spices. Place them on a prepared baking sheet in a single layer with skin-sides-down. Bake for 25-35 minutes until potatoes are fork-tender on the inside and golden on the inside. 
5. Enjoy all this goodness alongside a burger, a nice steak, BBQ chicken or just as is.
6. As a flavor variation use a different spice herb blend. Here are a few examples. Garlic powder, Italian seasoning and Parmesan cheese. Black pepper, oregano and lemon juice. Lime juice, thyme and cayenne pepper.   

Mango Panna

During summer in India when the temps soar and lethargy sets in, all you want to do is drink something cold and not move a muscle.  Watermelon, coconut water, cucumber, and lemons… all these great summer coolers come in handy. Another very popular and fave summer drink is Mango panna. It is a tangy refreshing raw mango drink to beat the heat. An ideal sweet and sour summer cooler for when mangoes are in abundance.
The tangy sourness of the raw mango is balanced by sugar and black salt. So the recipe here is just a guideline. All the quantities will depend on how sour the mangoes are. Addition of mint and roasted crushed cumin seeds gives it a flavor boost. Serve it on the rocks and enjoy.

Ingredients:
4 medium sized raw mangoes
6 cups of water
1 1/2 cup sugar
1 tsp Black salt
1 tsp salt
1 tsp roasted cumin powder
Freshly ground black pepper, optional
1/2 cup fresh mint leaves

1. Place the raw mangoes in a pressure cooker and add 2 cups of water.
2. Pressure cook for 2 minutes on simmer after the whistle. Let cool.
3. Scoop out all the pulp from the mango seed and peel. Discard the peel and seed.
4. Add remaining water, salt, black salt, roasted cumin powder and blend using a hand blender. 
5. Finely chop mint leaves and add to the mix. If desired, add some freshly ground black pepper. 
6. Taste the concoction. Based on the ripeness of the mangoes, the drink might require more sugar and/or salt. It should be a balance of sweet-sour-salty. So add more of sugar and/or black salt if needed.
7. Chill before serving. Make sure to give it a stir (as the pulp might have settled down) before pouring in a tall glass filled with ice. 

Phalahaar fasting thali five

Thali Menu

Jeera Aloo (जीरा आलू)

Pumpkin stir fry

Buttermilk

Kuttu ka cheela (Buckwheat Crepes) 

Phool Makhane ki kheer (Puffed lotus seed pudding)

Panjeeri laddoo

Fasting is a spiritual practice observed in many religions. In Hinduism fasting stands for denial of the physical needs of the body for the sake of spiritual gains. By this act of self discipline devotees starve their senses (since food means gratification of senses), strengthening their mind  as well as hardening their body for hardships. It helps establish a harmonious relationship between body and soul.

Fasting can be of several types. Complete abstinence is called upavaas, avoiding any cereal and only eating fruits and root vegetables is called phalahaar. During the Navratri festival a lot of Hindus observe eight days of fasting. For Navratri its mostly phalahaar. People eat only once in the evening and consume no cereal even in that meal. Meal itself consists of simply cooked ingredients without the use of onion and garlic. Palahaar is also the way to go when fasting for Janamashtami, Shivratri or every fortnight for Ekadashi.

Here is an example of a phalahaar meal.

Potato stir fry  (जीरा आलू)

Ingredients: (serves 4)

8 baking potatoes, peeled and sliced
1 tsp cumin seeds
3 tbsp vegetable oil
1 tsp turmeric powder
2-3 tsp coriander powder
2 tsp red chili powder
salt and pepper to taste

1. Heat oil in a pan and add cumin seeds.
2. Let them splatter for 30 seconds, then add potatoes. Coat then evenly with oil and cumin.
3. Add coriander, turmeric, salt, cracked black pepper and red chili powder to taste. Mix well.
4. Cover the pan and simmer for 10 minutes, stirring 2-3 times to allow even cooking. Cook till tender crisp. Garnish with fresh coriander.

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Pumpkin stir fry

Ingredients: (serves 4)

4 cups peeled and cubed pumpkin

1/5 tsp each of cumin seeds, mustard seeds, fennel seeds, methi seeds, coriander seeds 

2 tsp vegetable oil

1 tsp turmeric powder

2 tsp coriander powder

1 tsp red chili powder

salt and pepper to taste

1. Heat oil in a pan and add all the seeds.
2. Let them splatter for 30 seconds, then add the cubed pumpkin. Coat then evenly with oil and seeds.
3. Add coriander, turmeric, salt, cracked black pepper and red chili powder to taste. Mix well.
4. Cover the pan and simmer for 10 minutes, stirring 2-3 times to allow even cooking. Cook till tender crisp. Garnish with fresh coriander.

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Kuttu ka cheela (Buckwheat Crepes)

Ingredients: (serves 4)

1 1/2 cups of kuttu flour (Buckwheat) 

Water to make a thin batter

salt and pepper to taste (optional)

Finely chopped fresh coriander and green chilies

Vegetable oil for shallow frying

1. Make a thin batter of pouring consistency using the buckwheat flour and water. Add salt and pepper(if using) and coriander and chilies. Mix well.
2. In a medium hot flat pan make small pancakes or cheelas with the batter. Serve hot and crisp.

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Phool Makhane ki kheer (Puffed lotus seed pudding)

Ingredients: (serves 4)

2 cups whole milk

One cup Flower makhana

Two Tbsp sago (OMS Pans) 

sugar to taste

2-3 tbsp sliced almonds

1/3 tsp green cardamom powder

Pistachios for garnish

1. Clean phool makhane. Mix these with sago pearls, add 1/4 cup of water and keep aside to soak and soften.
2. Meanwhile bring the milk to a rolling boil. Add the soaked lotus seed mixture to the boiling milk and stir well. Keep an eye on the milk as it can boil over. Reduce heat to simmer and cook uncovered stirring frequently. Make sure the milk doesn't burn at the bottom of the pan. 
3. Cook for about 15-20 minutes till the mixture thickens slightly and lotus seeds and sago pearls are cooked through. 
4. Add sugar and bring to boil again. Remove from heat. Add almonds and cardamom powder. Chill. Serve decorated with crushed pistachios.

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Panjeeri Laddoo

Ingredients: (makes 12)

2 cups dry unsweetened shredded coconut

1/4 cup each chopped walnuts, pumpkin seeds and almonds 

2-3 tbsp ginger powder (more or less as per taste)

3 tbsp coriander powder

1 tsp turmeric powder

1/2 - 3/4 cup sugar

1/3 cup water

1. Dry roast coriander powder in a medium hot pan till aromatic and lightly brown. 
2. Boil water and sugar together till sugar dissolves.
3. Now mix all the ingredients together. Work quickly with the warm batter to form laddoos. They will feel a little soft right now but as they cool they will be the right texture.  

Phalahaar fasting thali four

Thali Menu

Vrat wali kadhi

Sabutdana aloo tikki

Dry arbi stir fry 

Green chutney

Fasting rice (Barnyard millet) 

Apricot pecan orange marbles

Fasting is a spiritual practice observed in many religions. In Hinduism fasting stands for denial of the physical needs of the body for the sake of spiritual gains. By this act of self discipline devotees starve their senses (since food means gratification of senses), strengthening their mind  as well as hardening their body for hardships. It helps establish a harmonious relationship between body and soul.
Fasting can be of several types. Complete abstinence is called upavaas, avoiding any cereal and only eating fruits and root vegetables is called phalahaar. During the Navratri festival a lot of Hindus observe eight days of fasting. For Navratri its mostly phalahaar. People eat only once in the evening and consume no cereal even in that meal. Meal itself consists of simply cooked ingredients without the use of onion and garlic. Palahaar is also the way to go when fasting for Janamashtami, Shivratri or every fortnight for Ekadashi.
Here is an example of a phalahaar meal.

Vrat wali kadhi
Ingredients: 
1 cup thick plain yogurt
2-3 tbsp buckwheat flour (kuttu ka atta)
1 tbsp grated ginger
2 tsp vegetable oil
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1/4 tsp turmeric powder
1/2 tsp coriander powder
Salt and red chili powder to taste
2 cups water

1. Whisk the yogurt to a smooth consistency. Add buckwheat flour and water to make a smooth mixture. Add ginger, turmeric powder, coriander powder, salt and red chili powder and mix well. Keep aside.
2. Heat oil in a pan and add cumin and mustard seeds.
3. Let them splatter for 30 seconds, then add the above yogurt mixture. 
4. Mix and bring to boil.
5. Simmer uncovered for 10-20 minutes, stirring often to allow even cooking. 
6. Cook till desired consistency is reached and all ingredients are cooked through. You can add more water if needed. 
7. Garnish with fresh coriander. Serve with samvat ke chawal for a delicious vrat dinner.  

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Dry Arbi (eddos) stir fry
Ingredients: 
1 lb arbi (peeled and sliced)
1/4 tsp cumin seeds
Pinch hing (asafoetida)
1 tbsp vegetable oil
1/4 tsp turmeric powder
1/2 tsp coriander powder
Salt and red chili powder to taste

1. Heat oil in a pan and add cumin seeds followed by hing.
2. Let them splatter for 30 seconds, then add arbi. Coat then evenly with oil and cumin.
3. Add all the spices. Mix well.
4. Cover the pan and simmer for 10 minutes, stirring 2-3 times to allow even cooking. Cook till tender crisp. Garnish with fresh coriander and serve hot.

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Sago potato cutlets
A delicious snack best served with the green chutney. Addition of sago gives it a slight crispness.

Ingredients: (makes 6-8)
1/4 cup sago
2 large potatoes, boiled and mashed
1 tbsp grated ginger
Some fresh chopped coriander
2 green chilies chopped
1/4 tsp garam masala
Salt and red chili powder to taste
Oil for frying

1. Soak sago in cold water for 2-3 hours. Drain all the water well.
2. Place in a large bowl and add potato, and all other ingredients.
3. Mix well and taste for seasoning.
4. Shape into small round cutlets.
5. Shallow fry till golden brown.

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Green mint coriander chutney
Place mint leaves, coriander leaves, ginger and green chilies in a blender and add salt and lime juice. Blend till smooth. Store in a glass jar in the refrigerator.






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Samvat Rice (Barnyard millet)
These are tiny, white, round seeds belonging to the millet family. These are not true grains hence they can be used for phalahaar during fasting. Barnyard millet does not cook into separate grains like long grained rice. Once cooked its sticky and stays a bit soggy. Millet in general are starchy and their protein content is comparable to that of wheat and maize. Barnyard millet has the lowest carbohydrate content and energy value among all the varieties of millet.
To Cook:
Add 1 cup of millet to 2 cups of salted boiling water. Bring back to boil and simmer covered for 15-20 minutes till cooked through. Fluff a bit with fork and serve hot.

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Apricot pecan orange marbles
This one combines the tangy and sweet flavors with a bit of crunch. The addition of cranberries adds color and tang and the orange zest just enhances the flavor overall. I like these chunky and chewy. If you prefer a smooth marble then grind the apricots after heating in a food processor with all the ingredients to get a smooth mixture. Be sure to try out these vegan beauties next time you are craving for a healthy and delicious dessert.
For recipe click here.

Phalahaar fasting thali three

Thali menu

Eddos in yogurt gravy

Fruit and nut raita

Buckwheat spinach fritters

Sago khichri

Apple, ginger cranberry chutney

Sweet potato fudge

Fasting is a spiritual practice observed in many religions. In Hinduism fasting stands for denial of the physical needs of the body for the sake of spiritual gains. By this act of self discipline devotees starve their senses (since food means gratification of senses), strengthening their mind  as well as hardening their body for hardships. It helps establish a harmonious relationship between body and soul.

Fasting can be of several types. Complete abstinence is called upavaas, avoiding any cereal and only eating fruits and root vegetables is called phalahaar. During the Navratri festival a lot of Hindus observe eight days of fasting. For Navratri its mostly phalahaar. People eat only once in the evening and consume no cereal even in that meal. Meal itself consists of simply cooked ingredients without the use of onion and garlic. Palahaar is also the way to go when fasting for Janamashtami, Shivratri or every fortnight for Ekadashi. 

Here is an example of a phalahaar meal.

Eddos in yogurt gravy (Dahi wali arbi)
Gravy made of yogurt gives this dish a slight tangy and creamy taste. Add more or less yogurt as per desired taste.
Ingredients:
1 lb arbi
1 tsp oil
1/4 tsp cumin seeds
1/4 tsp mustard seeds
I nch ginger, julienne
1-2 green chilies, chopped.
Salt to taste
1/4 tsp turmeric powder
1/4 tsp red chili powder
1/2 tsp coriander powder
3/4 cup water
1/2 cup plain yogurt

1. Wash the eddoes and peel. Cut them into half inch rings. 
2. In a pressure cooker heat a tsp of oil and add cumin and mustard seeds. Roast for a few seconds and add the eddoes, ginger and green chilies.
3. Add all the spices and water and mix well. 
4. Pressure cook till the first whistle and simmer for 3 minutes. Remove from heat and let cool.
5. Open the lid of the pressure cooker and place the pan back on heat. Add well whisked plain yogurt and mix. Bring to boil and then simmer for a few minutes till the desired consistency is reached.  

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Sago (Sabutdana) Khichdi

This dish is popularly made during the fasting season. Soaked sago pearls are cooked with potatoes and peanuts and flavored with mustard seeds and curry leaves. Every variety of sago pearls need different soaking times. Just experiment and make sure they don't become soggy.
Ingredients: 

1 cup sabutdana (sago)
1 small potato, boiled
2-3 tbsp oil
1/2 tsp mustard seeds
2 sprigs curry leaves
2 tbsp peanuts
1 inch ginger, julienne
2-3 green chilies, chopped
Salt to taste
Juice and zest of 1 lime
Red chili powder to taste

1. Wash the sago 2-3 times and soak in enough cold water to immerse fully. Soak for 2-3 hours. The grains should not mush up but should be moist and separate. Drain out all the water, fluff with fork and keep aside
2. Peel and chop the potato to small pieces. Keep aside. 
3. In another pan heat oil and add mustard seeds, let them roast for a few seconds. 
4. Add the curry leaves, potatoes, peanuts, green chilies and ginger and roast till peanuts are golden. 
5. Add the sabutdana, salt and chili powder. Stir well to combine till all the flavors get incorporated into them. Remove from heat and sprinkle lime juice and zest. Mix.
6. Serve hot garnished with fresh coriander.

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Buckwheat Fritters Spinach (Spinach Kuttu Pakode)
These deep fried fritters are delicious served with a green chutney.
Ingredients: (makes 25)
2 cups spinach
3/4 cup buckwheat flour (kuttu ka atta)
1 inch ginger grated
2-3 green chilies, chopped
1/4 tsp ajwain
Salt to taste
Oil for frying.

1. Wash and drain the spinach. Chop finely and place in a bowl.
2. Add the buckwheat flour, ginger, green chilies, salt and palm crushed ajwain.
3. Add enough water to make a thick droppable batter.
4. Drop spoonfuls into hot oil and deep fry till cooked through. Serve hot. 

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Apple ginger cranberry chutney

This flavorful condiment is a simple combo of apple and ginger. I prefer to add cranberries since they add a slight sour flavor, but you can use raisins as well. Use tart granny smith apples for a more sour chutney and any red apple for a mellow sweet chutney. Either way you will enjoy the flavor explosion.
Find the recipe here.

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Fruit and nut raita
A cooling yogurt side dish that is perfect when served alongside spicy curries, biryani and rice pilafs. You can use any fruit and nut combination you fancy for this dish.
Find the recipe here.

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Shakarkandi ka halwa
Yam or sweet potato fudge makes for a delicious prasad and dessert for the day of fasting. A must try for everyone, fast or not.
Find the recipe here.

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Phalahaar fasting thali two

Thali menu

Raw banana stir fry

Cucumber raita

Curried potatoes in tomato gravy

Buckwheat groats khichri

Figs chutney

Cinnamon Apple pudding

Fasting is a spiritual practice observed in many religions. In Hinduism fasting stands for denial of the physical needs of the body for the sake of spiritual gains. By this act of self discipline devotees starve their senses (since food means gratification of senses), strengthening their mind  as well as hardening their body for hardships. It helps establish a harmonious relationship between body and soul.

Fasting can be of several types. Complete abstinence is called upavaas, avoiding any cereal and only eating fruits and root vegetables is called phalahaar. During the Navratri festival a lot of Hindus observe eight days of fasting. For Navratri its mostly phalahaar. People eat only once in the evening and consume no cereal even in that meal. Meal itself consists of simply cooked ingredients without the use of onion and garlic. Palahaar is also the way to go when fasting for Janamashtami, Shivratri or every fortnight for Ekadashi. 

Here is an example of a phalahaar meal.

Raw banana stir fry

Buy firm green bananas for this stir fry. Green bananas have a thick tough peel. No need to peel it off like a ripe banana. Just lightly peel with a peeler to remove a thin green layer leaving the rest of the peel intact.
Ingredients:
2 large raw bananas
1 inch ginger, julienne
1/4 tsp mustard seeds

1 whole dry red chili

1 tsp dhuli urad dal
1/5 tsp turmeric powder

1/2 tsp coriander powder
Red chili powder to taste
Salt to taste
2 tbsp oil
Fresh coriander to serve

1. Peel the bananas lightly. Cut them in even sized 1/4 inch rings.
2. In a pan heat oil and add the mustard seeds. Let them roast for a few seconds.
3. Add the urad dal, dry whole red chili and stir till lightly golden. 
4. Add the ginger and stir to combine.
5. Now add the banana rings and all other spices. Stir well to combine, reduce heat to medium, cover and let it cook. Stir occasionally to check if bananas are cooked through.
6. Garnish with fresh coriander before serving.

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Cucumber raita

A cooling yogurt side dish that complements any meal. Grate cucumber and ginger and combine with whipped plain yogurt. Flavor with salt, red chili powder and roasted cumin powder. Chill before serving. 

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Curried potatoes in tomato

This delicious potato curry tastes great with anything. I make this in the pressure cooker. If you are using a pan instead, just increase the cooking time till potatoes are tender. 

Ingredients:

3 large potatoes
2 medium tomatoes
1 inch ginger, julienne
1/4 tsp cumin seeds
1/5 tsp turmeric powder

1/2 tsp coriander powder
Red chili powder to taste
Salt to taste

2 tsp oil

Fresh coriander to serve

1. Peel and dice the potatoes. Chop the tomatoes roughly and process them to puree.  
2. In a pressure cooker heat 2 tsp oil and add the cumin seeds. Let them roast for a few seconds.
3. Add the potatoes and ginger and stir to combine.
4. Now add the pureed tomatoes and all other spices and cook on medium high. Stir occasionally and cook till oil separates from the sides. 
5. Add 1 cups of water and mix well. 
6. Close the lid and cook in the pressure cooker for two whistles. Let cool.
7. Open the lid and mix. Mash a couple of potatoes to thicken the gravy a bit. Garnish with fresh coriander.

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Buckwheat groats khichri

Raw buckwheat groats (Image source)

Buckwheat groats, or roasted buckwheat grains, are the seeds of a Polygonaceae family member. Though not a cereal, nutritional values are similar to those of cereals, and use is similar and as diverse as rice, barley and millet.
These have a low glycemic index, which means that unlike wheat flour, its carbohydrates break down slower, which make them more filling for a longer period of time, with less of an undesirable impact on blood glucose and insulin. Buckwheat groat protein also has a better make-up than wheat protein, with twice the amount of fiber compared to wheat, while boasting all the other beneficial properties. Buckwheat groats have a very distinct scent and taste and can be made into a porridge or side dish. To cook these: two cups of water for every cup of groats, with seasonings. Bring water to a boil, add the buckwheat groats. Simmer and cook covered until the water finishes seeping. (Source)

Ingredients:

1 cup buckwheat groats

1 inch ginger, julienne

1/2 tsp mustard seeds

2 tsp peanuts

Salt and red chili powder to taste

2 tbsp oil

1. Cook the groats as described above seasoned with salt. Fluff with fork when cooked and keep aside
2. In another pan heat oil and add mustard seeds, let them roast for a few seconds. 
3. Add the peanuts and ginger and roast till peanuts are golden. 
4. Add the cooked groats and chili powder. Stir well to combine till all the flavors get incorporated into them.
5. Serve hot garnished with fresh coriander.

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Dry Figs Chutney

This chutney is very easy to make and tastes just wonderful. The main ingredient in this dish are figs, which are full of nutritional benefits.
For recipe click here.

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Cinnamon apple pudding

Kheer gets a fruity makeover. Apple imparts a natural sweetness and some tartness giving this dessert a fresh and interesting taste. This dish makes very quickly unlike the traditional rice pudding. You can use it as offering during any phalahaar festival like Navratri, Janamashtami, Shivratri.
For recipe click here.

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Apricot pecan orange marbles

Apricots are a delicious addition to any dessert options. This one combines the tangy and sweet flavors with a bit of crunch. The addition of cranberries adds color and tang and the orange zest just enhances the flavor overall. I like these chunky and chewy. If you prefer a smooth marble then grind the apricots after heating in a food processor with all the ingredients to get a smooth mixture. Be sure to try out these vegan beauties next time you are craving for a healthy and delicious dessert.

Ingredients: 
11/2 cup apricots
1 cup pecans
4 tbsp orange juice
1 tbsp orange jest
1/4 - 1/2 tsp dry ginger powder
Handful dried cranberries
Unsweetened shredded coconut for rolling(optional)

1. Chop the apricots and pecans to small pieces.
2. Combine apricot and orange juice in a non stick pan and heat gently till the mixture becomes sticky, about 2-4 minutes.
3. Add all the other ingredients and mix well. 
4. Cool enough to touch easily and using wet palms roll the mixture into small marbles. 
5. Roll over shredded coconut (optional) and cool completely.

Dry Figs chutney

Chutney is a versatile spread/condiment that is usually associated with Indian cuisine. Chutney could be sweet, spicy, tangy depending on its main ingredient and could be made of herbs, fruits, veggies, dry fruits or a combination of one or more of these. Most chutneys have similar ingredients, fruits or veggies, sugar, salt, spices and vinegar/acid and these all balance out to adds flavor to whatever it is served with. This chutney is very easy to make and tastes just wonderful. The main ingredient in this dish are figs, which are full of nutritional benefits.

1. Rich in potassium, that is crucial for a normal heart, kidney and muscular function.
2. Rich in soluble dietary fiber and pigment anti-oxidants.
3. Rich in calcium - that helps to promote bone density
4. Tryptophan, present in figs, induces good sleep and helps get rid of sleeping disorders like insomnia.

Ingredients:
11/2 cups chopped dry figs (about 200 gm)
1/3 - 1/2 cup sugar (as per desired sweetness)
1 inch ginger, grated
1/3 tsp roasted cumin powder
1/3 tsp salt
1/3 tsp red chili powder
6 tbsp lime juice
1/2 cup hot water

1. Put all the ingredients in a pan and bring to boil. 
2. Simmer and cook on medium, stirring continuously, till the fig pieces soften up and the chutney becomes syrupy and a little thick. 
3. Do not overcook as it thickens considerably as it cools down. 

Serving suggestions

1. Spread on toasted baguette slices/crostini
2. As an accompaniment with any grilled or BBQ dish
3. Serve over slices of fruit and cheese
4. Serve over cheese and crackers
5. Use as a sandwich spread

Fruit and nut raita

A cooling yogurt side dish that is perfect when served alongside spicy curries, biryani and rice pilafs. Makes for an excellent snack and a healthy dessert as well. The beauty of this very simple dish is in its combination of textures and balance of flavors - tart yogurt, soft and crisp fruits, nutty and crunchy walnuts.
You can use any fruit and nut combination you fancy for this dish. This version includes cranberries and walnuts along with apple, banana, pineapple, grapes and pomegranate pearls. 
Ingredients: 
4 cups plain yogurt, whisked well
1/2 small apple
1 banana
2-3 slices canned pineapple
Handful grapes
1/2 pomegranate
Palm full each walnuts and cranberries
Spices
Salt to taste (I used black rock salt)
3/4 tsp roasted cumin powder
1/2 tsp dry mint, palm crushed
1/4 tsp red chili powder
1/2 tsp sugar

1. Chop all the fruit into small bite sized pieces.
2. Add the fruit and nuts along with all the spices to the whisked yogurt. Spice measures are just a guideline. Use them as per your taste. Mix well.
3. Taste to get the perfect salt-sugar and spice balance. 
4. Garnish with pomegranate pearls, walnuts and cranberries. Serve cold.

Apple ginger chutney

Made with red apples

Chutney is a versatile spread/condiment that is usually associated with Indian cuisine. Chutney could be sweet, spicy, tangy depending on its main ingredient and could be made of herbs, fruits, veggies, dry fruits or a combination of one or more of these. Most chutneys have similar ingredients, fruits or veggies, sugar, salt, spices and vinegar/acid and these all balance out to adds flavor to whatever it is served with. This one is a simple combo of apple and ginger. I prefer to add cranberries, but you can use raisins as well.
Source: Ruchi Airen

Made with green apples

Ingredients: 
2 cups apple shavings

1/3-1/2 cup sugar

Handful dried sweetened cranberries (or raisins)

1 inch ginger, julienne

Salt to taste

Juice and zest of 1 lime

Red chili powder to taste

Lots of cracked black pepper

1. Quarter apple, slice away seeds and core. Use a vegetable peeler to make apple shavings(with peel). 
2. Put all the ingredients in a pan and bring to boil. 
3. Simmer and cook on medium, stirring continuously, till the fruit softens up and the chutney becomes syrupy and a little thick. 
4. Do not overcook as it thickens considerably as it cools down. 

Serving suggestions

1. Spread on toasted baguette slices/crostini
2. As an accompaniment with any grilled or BBQ dish
3. Serve over slices of fruit and cheese
4. Serve over cheese and crackers
5. Use as a sandwich spread

Phalahaar fasting thali one

Thali Menu

Sesame potatoes (तिल वाले आलू )

Banana Flavored yogurt (केले का रायेता)

Buckwheat pancakes (कुट्टू के चीले)

Fruit and veggie salad/chaat

Carrot pudding (गाजर की खीर)

Fasting is a spiritual practice observed in many religions. In Hinduism fasting stands for denial of the physical needs of the body for the sake of spiritual gains. By this act of self discipline devotees starve their senses (since food means gratification of senses), strengthening their mind  as well as hardening their body for hardships. It helps establish a harmonious relationship between body and soul.
Fasting can be of several types. Complete abstinence is called upavaas, avoiding any cereal and only eating fruits and root vegetables is called phalahaar. During the Navratri festival a lot of Hindus observe eight days of fasting. For Navratri its mostly phalahaar. People eat only once in the evening and consume no cereal even in that meal. Meal itself consists of simply cooked ingredients without the use of onion and garlic. Palahaar is also the way to go when fasting for Janamashtami, Shivratri or every fortnight for Ekadashi.
Here is an example of a phalahaar meal.

Til wale aloo
My mom's recipe, this dish is from Nepal and is always a favored item in gatherings. This spicy vegan fare takes multiple steps but is well worth the effort. As the flavors blend it, taste enhances after 24 hours. So I always make a double batch to ensure left-overs for later. This dish is suitable for a fasting meal. Use the same recipe for cooking cauliflower. Find the sesame cauliflower recipe here.

Ingredients:
8 large potatoes, boiled, peeled and diced
4-6 tbsp olive oil
3 tbsp white sesame seeds
1/2 tsp black sesame seeds (optional)
1 tbsp amchoor powder (dehydrated raw mango powder)
2 inch fresh ginger root
8-10 green chilies
1 tsp turmeric powder
salt to taste
For recipe click here.


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Banana Raita
Ingredients
2 cups yogurt blended into a smooth consistency
1 large ripe banana mashed well
Salt to taste
½ teaspoon whole cumin seeds
Pinch red chili powder.
Finely chopped fresh coriander
1-2 green chilies chopped fine (optional)

1. In a small pan dry roast cumin seeds for a few minutes till they get darker in color and impart a roasted aroma. In a mortar and pestle coarsely grind these hot seeds.
2. Mix all ingredients together and cool. Serve cold.

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Kuttu ka cheela (Buckwheat pancakes)  

Ingredients: (serves 4)
1 1/2 cups of kuttu flour (Buckwheat)
Water to make a thin batter
salt and pepper to taste (optional)
Finely chopped fresh coriander and green chilies
Vegetable oil for shallow frying

1. Make a thin batter of pouring consistency using the buckwheat flour and water. Add salt and pepper(if using) and coriander and chilies. Mix well.
2. In a medium hot flat pan make small pancakes or cheelas with the batter. Serve hot and crisp.

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Fruit and veggie Chaat (fruit salad) 

Ingredients:
Banana, apple, pear, grapes, oranges, pineapple, any fruits you might want to add along with cucumber and potato. I have used apples, grapes, cucumber and pineapple.
Kala namak (black rock salt)
Black pepper
Cumin powder
Lime juice

1. Cut fruits into bite size pieces and combine in a large bowl.
2. Flavour with lime juice, kala namak , freshly ground black pepper and dry roasted cumin powder. Mix well and refrigerate. Serve chilled.

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Carrot payasam 

Ingredients: 

2 cups milk

1 cup shredded carrots

1/4 cup sugar

4 green cardamoms, crushed fine

Handful Pistachios and almonds

1. Put grated carrots in a pressure cooker with 1/4 cup water and pressure cook on high till the first whistle. Simmer for 5 minutes. Keep aside.
2. Meanwhile bring 2 cups of milk to boil. 
3. When the carrots cool a bit use a hand blender to coarsely puree the cooked carrots. 
4. Add the carrots to the milk and continue to cook on medium heat, stirring often. Make sure the milk doesn't burn at the bottom of the pan. 
5. In about 15-20 minutes the milk will thicken and form a pudding like consistency. Add the sugar (Adjust the quantity as per your taste). Mix and cook again on high this time for a few minutes constantly stirring. Stirring is important here as the heat is high and both sugar and milk can caramelize really fast. 
6. When sugar is fully incorporated, remove from heat and add crushed cardamoms and chopped nuts. 
7. Chill before serving. 

Sesame potatoes

Til wale aloo (Potatoes in sesame seeds)

My mom's recipe, this dish is from Nepal and is always a favored item in gatherings. This spicy vegan fare takes multiple steps but is well worth the effort. As the flavors blend it, taste enhances after 24 hours. So I always make a double batch to ensure left-overs for later. This dish is suitable for a fasting meal. Use the same recipe for cooking cauliflower. Find the sesame cauliflower recipe here.

Til wale aloo (sesame potatoes)
Ingredients:
8 large potatoes, boiled, peeled and diced
4-6 tbsp olive oil
3 tbsp white sesame seeds
1/2 tsp black sesame seeds (optional)
1 tbsp amchoor powder (dehydrated raw mango powder)
2 inch fresh ginger root
8-10 green chilies
1 tsp turmeric powder
salt to taste

1. Boil and peel potatoes.
2. Keep aside to let it cool.
3. Meanwhile coarsely dry grind sesame seeds. Slit green chilies into half lengthwise and cut ginger into long thin strips.
4. When potato cools a bit, sprinkle salt, turmeric powder, amchoor powder and ground sesame seeds over it and using a spatula mix it thoroughly to work them in. 
5. In a large pan or wok heat the olive oil and add the black sesame seeds, ginger and green chilies. Saute for about 30 seconds.
6. Now add the spiced potato and fry on high for 2-3 minutes mixing oil and ginger well into it.
7. Reduce the heat to medium and continue frying and mixing for another 3 minutes till all the flavors blend in.
8. Remove from heat and let stand for at least and hour before serving. Garnish with fresh coriander. Serve hot or warm with roti or naan.
9. This dish tastes better the next day. So make a double batch so you have enough left overs for another meal. Can stay in the fridge for 3-4 days. Freezing doesn't work as the vegetable softens and looses its texture on defrosting.

Carrot Payasam

Payasam or kheer is prepared as the end of meal dessert or specially during festivals as an offering to the God. This milk based pudding can be made with anything - rice, broken wheat, vermicelli, mango, rava, sago, carrot, you name it. Carrot kheer is very light and is suitable for a phalahaar fast (No grains are consumed on the day of the fast). 

Carrot payasam 

Ingredients: (serves 2 generously)

2 cups milk

1 cup shredded carrots

1/4 cup sugar

4 green cardamoms, crushed fine

Handful Pistachios and almonds

1. Put grated carrots in a pressure cooker with 1/4 cup water and pressure cook on high till the first whistle. Simmer for 5 minutes. Keep aside.
2. Meanwhile bring 2 cups of milk to boil. 
3. When the carrots cool a bit use a hand blender to coarsely puree the cooked carrots. 
4. Add the carrots to the milk and continue to cook on medium heat, stirring often. Make sure the milk doesn't burn at the bottom of the pan. 
5. In about 15-20 minutes the milk will thicken and form a pudding like consistency. Add the sugar (Adjust the quantity as per your taste). Mix and cook again on high this time for a few minutes constantly stirring. Stirring is important here as the heat is high and both sugar and milk can caramelize really fast. 
6. When sugar is fully incorporated, remove from heat and add crushed cardamoms and chopped nuts. 
7. Chill before serving.