Third Edition September 2021

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Third Edition September 2021

http://www.cookingmania.in/






ADMINS’ NOTE

Chandra Kamdar Sonal Choraria Rajesh Shah Jyoti Chopra

Admin Admin Admin Admin

Anita Birla Bang Garima Khanna Arathi Muralikrishnan

Moderator Moderator Moderator

Greetings to all you Happy Readers.

A visual treat is always a pleasure to behold and accompanied by delicacies that make your day

amazing. Then why not indulge in some awesomeness from our humble home curators of wonderful

dishes. Bringing to you a platter full of taste in this month’s edition. Happy cooking

Thank You

Team Admin







The September edition is a continuation of our August E-book. In these publications, we celebrate the festivals of India. Like Janmashtmi, we celebrate Navratri with equal pomp and show! Navratri represents nine avatars of Goddess Durga. One of the auspicious festivals, people from various states celebrate these nine days with utmost reverence and faith. As India is a country of distinct tradition, here festival food differs for every state. People cook simple humble food during Navratri. They use “Sendha Namak” instead of regular salt for “satvik” food. Many vegetables are avoided during this time of fasting. Grains like Sabudana, Samo, Singhada ka Ata, Kuttu take over our staple wheat and rice. People also avoid pulses and lentils during this time. As the options are limited, we usually end up cooking a similar kind of food that becomes boring and unenjoyable. Hence, our Cooking Maniacs have come up with some distinctive and unusual ideas that will help you in enjoying your “Vrat Ka Khana”. The third edition of CMTC E-book brings you some super delicious, unique, healthy, and easy-to-make “Vrat ka Khana” suitable for fasting. These recipes are directly borrowed from the Home-Kitchen of our reverent home chefs. I hereby, personally guarantee that you won’t stop making them during fasting only! Stay Connected, Keep Cooking Priya Khemka

EDITORIAL NOTE







VRAT KA KHANA-II







PURPLE SWEET POTATO CHEWY BALLS WITH KIWI PICKLE

These delightful purple bombs are not only eye-catchy but scrumptious and healthy. This recipe

is adapted from a famous Taiwanese Street food call sweet potato balls. It has been modified by

stuffing with spicy coconut and paneer. This version is healthy as it is air-fried instead of deep

fry.

COOKING TIME – 40 MIN MAKES – 4 SERVINGS BHAVISHA TALATI

Ingredients

For sweet potato balls 2 purple sweet potato 1/2 cup tapioca starch (no you cannot replace it with any other starch) 1/2 cup grated paneer 1/4 cup shredded coconut 1 tbsp chopped cashews 1 tbsp raisins 1 tsp ginger and green chili paste 1 lemon 1 tbsp oil 1 tsp cumin seeds

Salt to taste 1 tbsp sugar For kiwi pickle: 1 chopped kiwi 1 tbsp sugar 1 tsp red chili powder 1 whole dry red chili 1 tsp cumin seeds 1 tsp oil Salt to taste

Method







For Chewy Balls

• Wash sweet potato and boil it in a pressure

cooker until 3 whistles.

• Let it cool down then peel it and mash it.

• Add the tapioca starch, salt, lemon juice,

green chili pastes, and make a dough.

• In a pan take 1 tbsp oil and season it with

cumin seeds.

• Add cashew and raisins and sauté it for a

minute.

• Add ginger chili paste, grated paneer, and

coconut.

• Cook it for 2 minutes.

• Add salt, sugar, and lemon juice and mix it

well.

• Now take a small ball of sweet potato mixer

spread it in your palm.

• Put paneer mixer in the middle and roll the

ball like we make patties.

• Make all the balls and transfer them to the air

fryer.

• Air fry for 10-15 minutes until it gets brown

color on top.

Kiwi pickle:

• In a pan add oil, dry red chili, and cumin

seeds.

• Once it starts crackling add red chili powder

and chopped kiwi and saute it for few

seconds.

• Add salt and sugar and cook it for a minute.

• Cool down.

• You can serve it with your choice of chutney.

CHEF NOTE

• Use purple sweet potato to make it

healthier.

• Purple potato gives color to the dish

• Use tapioca flour to make the balls

chewy. You can use cornflour, but it

won’t give chewy texture.

• Stuff it with any ingredients of your

choice.







KHAO NIAO MUMUANG

Who says you can make only traditional Indian dishes for fasting? You can always modify it in

any other cuisine by using the same fasting ingredients.

Khao niao mamuang or mango with sticky rice is a Thai dessert typically made with glutinous

sticky rice. Here I made it using sama rice (vrat ke chawal). Adding blue butterfly pea flower

while cooking gives it a vibrant blue color. And served it with aromatic Jasmine flavor almond

milk and coconut cream along with mango slices.

COOKING TIME -40 MIN MAKES- 4 SERVING BHAVISHA TALATI

Ingredients

1/4 cup sama rice (vrat ke chawal) 2 cups almond milk 1 cup coconut milk 4 tbsp sugar Pinch of salt 1 tbsp ghee 8-10 dry butterfly pea flower 8-10 jasmine flower 1 mango cut it into slices







Method

• Take sama rice in a bowl and wash it well.

• In a pan take 1 tbsp ghee and add sama rice.

• Saute it for a minute.

• Add 1 cup coconut milk and 1 tbsp sugar.

• Put butterfly pea flower in a small

cheesecloth and tie it.

• Add it to the milk.

• Cover the lid and let it cook on slow flame for

10 minutes or until milk evaporates.

• Remove cheesecloth and mix sama rice well.

• Let it cool down in the refrigerator.

• In another pan take almond milk and add 2

tbsp sugar.

• Add washed Jasmin flowers and let it boil

until it gets thick and reduce to 1 cup.

• Filter it and refrigerate for 15 minutes.

• Now take sama rice and put it in any mold.

• Transfer it to the serving plate.

• Pour almond milk surrounding rice.

• Top it with sliced mangoes and some

coconut cream.

• Serve it cold.

CHEF’S NOTE

• You can make it simply without colors in case

you don’t have blue pea flowers.

• You can use coconut milk instead of almond

milk

• Regular milk will not give authentic taste

• You can replace Jasmine with rose water.







HARIYALI SABUDANA THALIPEETH

This is a very good recipe for Navratri. Sabudana has so many good properties. It has the cooling

property to make our body cool during fasting. I have used coriander paste to make it healthier.

COOKING TIME- 15 MIN MAKES- 5 SERVINGS KANWALJEET CHHABRA

Ingredients

1 cup sabudana soaked overnight 1-2 boiled and mashed potatoes 1/4 cup roasted peanut powder 1-2 green chilies 1 tsp grated ginger Sendha salt as per your taste 1 tsp cumin seeds 1/4 cup rajgira flour As needed clarified butter for cooking







Method

• In a grinder take coriander leaves and green

chilies.

• Grind it well and make a fine paste by using

little water. Coriander paste is ready.

• Now in a big bowl, take sabudana, add

mashed potatoes, peanut powder,rajgira

flour, coriander paste, ginger, cumin seeds,

and sendha salt.

• Mix all ingredients well and make like a

dough.

• Now take a small portion of dough and make

a ball with it.

• Take butter paper and grease it well. Put the

ball on it and press it with your fingers and

make a roti shape. Make a small hole in the

center and give a thalipeeth look.

• Heat a pan, add 1 tbsp clarified butter, and

put these thalipeeth on the pan carefully and

cook from both sides by using clarified butter.

• Hariyali sabudana thalipeeth is ready .

• Serve it with curd or chutney.

CHEF’S NOTE

• You can use spinach instead of coriander

when you are not fasting.







SAMO MASALA DOSA WITH VRAT CHUTNEY

Samo rice is generally used in fasting. It is millet and very nutritious and gluten-free.

COOKING TIME -20 MIN MAKES- 4 SERVING KANWALJEET CHHABRA

Ingredients

1 cup samo rice powder 1/4 cup sabudana 1/4 cup coriander leaves finely chopped 1 tsp grated ginger Sendha salt as per taste As needed water For potato masala - 2 boiled potatoes 1 tsp cumin seeds 1-2 green chilies finely chopped 1 tsp grated ginger 7-8 peanuts Sendha salt as per taste Clarified butter or ghee as needed For chutney - 1/4 cup coriander leaves 1 green chili 2 tomatoes finely chopped 1 tsp sendha salt







Method

For dosa batter • Take sabudana in a grinder and make a fine

powder.

• Now in a bowl mix samo rice powder,

sabudana powder, sendha salt, coriander

leaves, and ginger.

• Add 2 cups of water and make a thin batter.

• Dosa batter is ready. Keep this aside.

For potato stuffing -

• In a pan 1 tsp clarified butter.

• Add cumin seeds, green chilies, and ginger.

• Add peanut, saute it.

• Add boiled mashed potatoes. Then add

sendha salt. Mix well.

• Potato stuffing is ready.

For chutney

• In a grinder take coriander leaves, green

chilli, tomato, and sendha salt. Grind it well.

Chutney is ready.

For dosa making

• Take a dosa Tawa, grease it well.

• Pour one big spoon of dosa batter all over

the pan.

• Cook from both sides by using clarified

butter. Put 1 tbsp potato stuffing on it.

• Samo rice masala dosa is ready.

• Serve with chutney.

CHEF’S NOTE

• You can use sweet potato to make it

healthier.

• Add vegetables to the stuffing to make it

healthier







MEVA PAK (DRYFRUIT PAK)

This dry fruit pak is a healthy and protein-rich dessert. It gives complete energy when you are

fasting. This can also be eaten as a dessert when you are craving sweets.

COOKING TIME- 20 MIN MAKES- 4 SERVING PRITAM KOTHARI

Ingredients

2 tbsp ghee 2 cup Foxnuts (Makhana) 1/4 cup Walnuts 1 tbsp Pumpkin Seeds 3-4 finely chopped Figs 1/4 cup Almonds (chopped) 1/4 cup Cashew nuts (cut into pieces) 1 tbsp Pistachios

1 teaspoon Poppy seeds 1/4 cup Melon seeds 1/2 grated dry Coconut 1/2 Coconut cut into chips 1 cup Sugar 1/2 cup Water







Method

• Heat ghee in a pan. When hot, add almonds

and cashews and fry them and take them

out.

• Now roast walnuts, melon seeds, pumpkin

seeds in the same pan and take out.

• Now roast the coconut in it for 1 minute and

take it out on a plate.

• Now put foxnuts in it, roast it for 2-3 minutes,

and take it out.

• Cool the Foxnuts a little and crush them with

the help of a rolling pin.

• Now make a string syrup by mixing sugar,

water, and cardamom powder in a pan.

• Mix all the dry fruits, makhana, coconut, figs

and mix it well, turn off the flame and

immediately turn the prepared mixture on a

greased plate.

• And press it with the help of a bowl or spoon.

• Now sprinkle finely chopped pistachios,

some pumpkin seeds, coconut chips and

poppy seeds on it.

• Allow to cool for two hours and enjoy cooking

with forks in the desired shape and delicious

dry fruits.

Chef’s Note

• Roast dry fruits for less than 3 minutes only

otherwise they will burn.







RAW BANANA SABJI

Raw banana is a healthy alternative to potatoes if you try to avoid carbohydrates or facing health

issues like diabetes. This sabzi is not only meant to be eaten during fasting only, but you can pair

it with your favorite Puris, parathas, or other Indian bread.

COOKING TIME – 20 MIN MAKES- 3 SERVINGS ROOPAL MANDAVIA

Ingredients

4 raw bananas cut into thick rounds Tomato puree, about 2 tomatoes 1 tbsp oil Some peanuts 2 chilies slit 1/2 tsp whole cumin Some curry leaves Salt as per liking 1/2 tsp black pepper 1/2 tsp red chili powder Some sugar Chopped fresh dhania







Method

• In a cooking pot add oil,

• Add peanuts. Sauté

• Then add cumin, once they splutter add curry

leaves.

• Add the cut bananas. Add the spices.

• Add about 3/4-1 cup water for rassa.

• When the bananas are about done add the

tomato puree, sugar.

• Mix well. Cook till just done.

• Don’t overcook or else will be mushy.

• Serve with dahi, chilled raita or chevda,

crisps

CHEF’S NOTE

• Do not overcook the bananas







POTATO PEANUT KHICHADI

Peanuts and potato are staple fasting food that provide required energy. People who usually fast

for nine days opt to add peanuts in every meal as it is high source of protein. This khichadi is the

right mixture of carbs and protein that you need when fasting.

COOKING TIME- 20 MIN MAKES- 2 SERVING ROOPAL MANDAVIA

Ingredients

4 boiled potatoes, cut into cubes ½ bowl roasted peanuts 1 tbsp ghee ½ tsp jeera 1 green chilli chopped 1 tsp red chilly powder Salt to taste ¼ tsp black pepper powder 2 tomatoes pureed ½ cup water Coriander leaves for garnish







Method

• 4 boiled potatoes cut into cubes.

• Roast 1/2 bowl of peanuts. Once cool

remove skin & make a coarse powder.

• In a pot add 1tbsp ghee, 1/2 tsp jeera, 1

Chopped green chilies. Once it splatters add

the potatoes.

• Mix well. Add salt to taste, 1 tsp red chili

powder. 1/4 tsp black pepper powder. Mix

well.

• Now add 2 tomatoes pureed. Mix again. Add

1/2 cup water. Cover with lid and let it cook

for about 7-8 mins.

• Once done. Add the coarse peanut powder.

Mix well.

• Adjust to your taste. Add Chopped fresh

dhania.

• Mix well. Switch off-gas. Serve hot







MAKHANA KHEER

Makhana or foxnut is a high source of protein. This can be eaten in many forms. You can dry

roast them, make chivda or add to your dry fruit barfi. Serve them to your kids as popcorn, they

will love it! Makhana kheer is a healthy sweet delicacy that everyone would love to eat during

fasting. It will keep you full for a longer period and satiate your sweet cravings.

COOKING TIME -30 MIN MAKES- 4 SERVING POROMITA ROHINI SEN

Ingredients 2 cups makhana 3 green cardamom Saffron strands 1 cup sugar 2.5 cup full cream milk Pistachios, almond, and rose petals for garnish







Method

• In a pan, heat ghee. Roast makhanas until

crisp

• Keep aside makhanas and grind ½ cup and

store for later use

• In a heavy-bottomed pan, boil milk. Stirring at

regular intervals to prevent the milk from

sticking to the bottom.

• Add cardamom powder. Boil for a few min

until it reduces 1/4th.

• Now add sugar to taste. Keep stirring until

sugar dissolves

• Add the makhana powder. Mix well.

• Allow simmering till the milk thickens.

• Add the roasted, whole makhanas. Add in

saffron strands (dissolved in milk)

• Mix well and simmer for another 2 to 3

minutes, scraping the sides at regular

intervals.

• Switch off the flame.

• Transfer to a serving plate. Garnish with dry

fruits and rose petals

• Serve immediately or at room temperature or

chilled.

CHEF’S NOTE

• Dissolve saffron strands in 2 tbsp warm milk

to get color

• Use dried rose petals







BHAVISHA TALATI KANWALJEET CHHABRA

PRITAM KOTHARI

ROOPAL MANDAVIA POROMITA ROHINI SEN







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Third Edition September 2021