SURAN KA CHOKHA

 

Prep Time : 15 mins 

Cooking Time : 15 mins

Serve : 4

INGREDIENTS
Suran             - 250 gms
Lemon  juice         - 2 tbsp
Chopped green chillies    - 7-8
Mustard oil                      - 1 tsp
Salt                                   - to taste
Chopped garlic cloves       - 7-8

METHOD
   Wash and clean the suran. 

Cut into pieces.

Boil in a pressure cooker.

 When cooker release the whistle simmer the gas for ten minutes.  

Once cooled we open the cooker lid. 

Peel the skin of suran and mash it. Add green chillies, garlic cloves, salt and mustard oil and mix well.
     At the end , squeeze off lemon juice and serve.

POHA KHEER

 

Celebrating Sharad Purnima (Kojagiri Purnima) with a rich, divine bowl of Dudh Poha (Poha Kheer) is a cherished tradition. Using wholesome, traditional ingredients like Khadi Shakkar (rock sugar/mishri) and Organic Poha makes the prasad pure, nourishing, and exceptionally flavorful.

Here is a traditional, aromatic recipe for Sharad Purnima Special Organic Poha Kheer sweetened with Khadi Shakkar.

Ingredients

• Organic Poha (Thick variety preferred):  - 1 cup
• Full-Cream Milk (preferably Cow's milk):  - 1 liter
• Khadi Shakkar (Bora/Rock Sugar): - 1 cup (crushed or powdered for easy melting)
• Ghee: 1 teaspoon (pure desi ghee for a rich aroma)
• Saffron (Kesar): A generous pinch, dissolved in 1 tablespoon of warm milk
• Green Cardamom Powder: - 1 teaspoon
• Dry Fruits: 1–2 tablespoons (sliced almonds, pistachios, and a few chironji/charoli)
• Charoli (Chironji) & Raisins: Optional, for traditional texture

Step-by-Step Preparation Method

1. Prepare the Organic Poha

• Take the organic thick poha in a strainer or a bowl.
• Gently rinse it twice with clean water to remove any impurities, ensuring you do not mash it.
• Drain all the excess water completely and let it rest for about 5 minutes. The poha will soften nicely while retaining its individual texture.

2. Simmer the Milk

• In a heavy-bottomed pan or kadhai, add the full-cream milk and bring it to a boil.
• Once it boils, lower the flame and let it simmer for about 10–12 minutes, stirring occasionally and scraping the malai (cream) from the sides back into the milk to give the kheer a rich, rabdi-like body.

3. Infuse Flavors

• Add the saffron-infused milk and cardamom powder directly into the simmering milk. This fills the kitchen with a divine festive aroma.

4. Combine the Poha

• Lightly fluff the soaked organic poha with a fork and add it into the simmering, thickened milk.
• Stir gently on low heat for about 4 to 5 minutes until the poha grains absorb the milk, swell up, and turn soft and translucent.

5. Sweeten with Khadi Shakkar

• Add the crushed Khadi Shakkar to the kheer. Khadi shakkar lends a cooling, traditional sweetness that blends seamlessly into festive milk offerings.
• Stir continuously for another 2–3 minutes until the rock sugar completely dissolves. Turn off the heat. (Note: Poha kheer thickens slightly as it cools, so switch off the stove while it still has a pouring consistency).

6. Garnish

• In a small separate pan, warm a teaspoon of desi ghee and lightly sauté the sliced almonds, pistachios, and chironji until fragrant. Fold these into the kheer, reserving a few for the final topping.

Sharad Purnima Nivedyam & Tradition Tip

• The Moonlight Offering: On the night of Sharad Purnima, place the kheer bowl in a clean vessel, cover it loosely with a porous cloth or net, and keep it under the bright moonlight for a few hours so it absorbs the cooling, auspicious rays of the full moon.
• Offer it as bhog to Bhagwan Krishna and Devi Lakshmi, and partake in it as prasad with your family.

BHINDI KI SUBJI

 

Prep Time  : 10 mins
Cooking Time  : 25
Serve : 4

INGREDIENTS
Bhindi    -  500 gms                                      
Red chilli powder    -   1 tsp
Turmeric powder     -\1/2 tsp
Yellow mustard seeds -  1 tbsp
Cumin seeds / jeera seeds  -  1 tsp
Garlic cloves      -   5 - 6
Fenugreek seeds / methi  -  a pinch
Oil    -    2 tbsp
Salt    -     to taste
Finely chopped tomato   -  1
Carom seeds / ajwain   -  a pinch

METHOD
Grind the mustard seeds,cumin seeds /jeera,garlic cloves to make a fine paste.
Heat oil in a wok,add carom seeds and fenugreek seeds to crackle.

Wash and cut the bhindi into pieces
Add turmeric powder,red chilly powder and mix well.
Add mustard seeds paste and mix well.
Add chopped tomato ,bhindi  and mix it well,add1/2 cup of water and cover it til oil starts separating and bhindi is cooked.
Add salt and mix well.
Cook on low flame.
Serve with chapti or rice.

MAKHANA KHEER

 

Prep Time : 15 mins
Cooking Time : 30 mins
Serve : 2


INGREDIENTS
Milk     -    5 cup
Lotus seeds / makhana  -  2 cup
Sugar     - 2 tbsp
Cardamom powder  - 1/4 tsp
Raisins    - 1 tbsp
 Almonds   - 1 tbsp
Crushed cashew nuts  - 1 tbsp
Clarified butter      -  1 tsp


INGREDIENTS
Heat ghee in a wok,add lotus seeds /makhana and,cashew nuts and stir fry on low flame.
After they turn light brown and crispy turn off the flame
Once cooled, grind half lotus seeds coarsely.
Keep aside.
Boil milk in a heavy bottom vessel
Once boiled keep in a low flame.Add crushed lotus seeds and some whole lotus seeds.
Stir in between thickening the milk.
Cook well till it gets thick and lotus seeds mix  in the milk.
Add sugar and mix well.
Add cardamom powder, almonds,cashew nuts and raisins.
Garnish with fried cashew nuts.

BEETROOT FLAVOUR DAHIVADA

 

Prep Time : 15 mins
Cooking Time :25 mins
Serve : 4


INGREDIENTS
Moong dal- 1 cup
Urad dal   -   1 cup

Ginger paste- 1 tsp
Green chilly chopped- 3 to 4
Coriander leaves chopped- 100 gm
Oil for frying
Salt to taste
Yogurt (thick fresh)- 2 cup
Black salt- 1 tbsp
Red chilly powder- 1 tbsp
Cumin seeds roasted- 1 tbsp
Sweet tamarind chutney -  2 tbsp
Green coriander chutney  -  2 tbsp
Beetroot paste - 2 tbsp

METHOD
Wash and soak the moong dal  ,urad dal for 3-4 hours and now add green chilly and ginger and grind to a fine paste. 

Beat the batter very well till light and fluffy.

 Add the salt and coriander leaves in the batter. Heat the oil in a deep frying pan. 

Make equal size balls and deep fry it in hot oil until pink in color. 

Simmer it after we put all the vadas and cook in a medium flame until done. 

Now take out the vadas once done into a bowl of water and let them soak for 10 minutes.

 Now press the vadas so that excess water is out.

  Beat the yogurt and add beetroot  paste and mix well and place the vadas in a serving bowl and pour the curd all over the vadas. 

Sprinkle red chilly powder, black salt, roasted cumin seeds and garnish with sweet tamarind chutney , green coriander chutney,nankeen boondi,pomegranate seeds and  coriander leaves. 

SATTU PARATHA

 

Prep Time : 25 mins
Cooking Time : 45 mins
Serve : 2

INGREDIENTS
For sattu paratha dough
Wheat flour - 2 cup
Carom seeds - 1/4 tsp
Onion seeds - 1/4 tsp
Salt - to taste
Clarified butter - 2 tbsp
Water -  as required
For filling
Chana ka sattu - 1 cup
Finely chopped onion - 1
Finely chopped green chillies - 2
Finely chopped garlic cloves - 3-4
Finely chopped ginger - 1 inch
Lemon juice - 1tbsp
Oil - 1/4 tsp
Carom seeds - 1/4 tsp
Onion seeds - 1/4 tsp
Salt - to taste
Coriander leaves chopped - 1tbsp
METHOD
   Mix all the ingredients well and adjust salt and lemon juice according to your taste.
Now stuffing is ready
        Mix wheat flour, salt, carom seed and,onion seeds with the help of water to make a stiff dough. Cover the dough and keep aside for 15 minutes. Divide the dough into equal size balls.Stuff the filling in the dough and roll into balls.
     Then roll out the parathas.
 Cook  on hot tawa applying clarified butter till both the sides are cooked and golden brown in colour.
Serve hor with bhindi ki subji,green chutney and salad.