Wednesday, March 24, 2010

Happy Ramnavami - Bhune Chane, Halwa, Aloo Tamatar Ki Sabzi and Meethi Lassi

Hello Friends,

Happy Ramnavami to all of you. My 9 day (one time only meal) fast ended today. For me, it was the end of navaratri, a 9-day festival. For many others, who celebrate Rama Navami, it was the celebration of birth of Lord Rama (Son of King Dasharatha and Queen Kaushalya).For more info about it, read Wikipedia.

My Navaratri Ending thali consisted of - "Bhune Chane and Halwa" (a traiditonal Ram Navmi prasad in my family) and Aloo Tamatar Ki Sabzi and Chapati. I am including recipes below.

Bhune Chane - भुने चने (Fried chickpeas)

Kala Chana (Black/Brown Chick Peas) - 1 cup (For people who may not know what I am talking about, above is the picture taken from Wikipedia along with the recipe picture)
Lal Mirch (Red Chilli) Powder - 1 tsp
Haldi (Turmeric Powder) - 1 tsp
Dhaniya (Coriander) Powder - 1 tsp
Amchur (Mango Powder) - 1 tsp
Meetha Neem (Curry Leaves) - 3-4 leaves
Jeera (Cumin Seeds) - 1 tsp
Namak (Salt) - as per taste
Oil - 1 tsp
For Garnishing
Onion - finely chopped
Tomato - finely chopped

  • Wash and soak kala chana for 8 hours or overnight.
  • Pressure cook chana with haldi and namak till they are done.
  • Take a non-stick pan, add oil.
  • Once oil is hot, add jeera and meetha neem leaves.
  • When they are spluttering, add chana along with dry powders
  • Mix well and let them fry for 3-4 minutes

Serve them as snack anytime by garnishing raw chopped onion and tomato. Great snack with evening tea. Adjust spices per your liking. I also like to  fry onion along with chana and then just garnish with chopped tomatoes (I didn't add it today as I made it as offering to God). Some people like to substitute amchur with lemon juice. So, adjust things per your liking and make it your very own :)

Bhune Chane goes to Vegetable Marathon - Beans event.

Sooji Ka Halwa - सूजी का हलवा (Semolia Pudding)

Sooji (Semolina) - 1 cup
Cheeni (Sugar) - 3/4 cup (increase the quantity if you like it sweeter, we prefer it mild)
Kaju (Cashew) and Kishmish (Raisin) - 1 tbsp
Ghee (Clarified Butter) - 1/2 cup
Ilaichi (Cardamom) Powder - 2 pinches
Water - 2.5 cups

  • Boil Water in a pot.
  • Fry kaju and kishmish in little ghee and keep aside
  • Take a wide pan and add half of the ghee, add semolina and fry (don't let it brown a lot)
  • Add ilaichi powder towards end of the semolina frying and mix well.
  • Add water slowly and mix it well.
  • Mix fried kaju and kishmish.
  • Add sugar and mix well. At this point the halwa will become a bit runny, but don't worry.
  • Add the remaining ghee , mix well.
  • Cover and let it simmer on the slowest setting for 2-3 minutes.

Serve it as a dessert. Make it for prasad. We even eat it at breakfast along with warm pooris.

Sending this to Celebrate Sweets - Halwa event of Nivedita.

Aloo Tamatar Ki Sabzi - आलू टमाटर की सब्जी (Potato and Tomato Curry)

Aloo (Potatoes) - 4 medium sized
Onions - 1 cup finely chopped
Tomato - 1 cup finely chopped
Ginger - 1 piece crushed or grated
Garlic - 3-4 cloves crushed
Haldi (Turmeric Powder) - 1 tsp
Lal Mirch (Red Chilli) Powder - 1 tsp
Dhaniya (Coriander) Powder - 1 tsp
Jeera Cumin) Powder - 1 tsp
Garam Masala - 1 tsp
Salt - per taste
Jeera (Cumin Seeds) - 1 tsp
Rai (Mustard Seeds) - 1 tsp
Hara Dhaniya (Cilantro) - 1/2 cup chopped for garnishing
Oil - 1 tsp

  • Boil potatoes and cut them in bite size pieces.
  • Take oil in pan and heat it
  • Add rai, jeera and let them splutter
  • Add onion, garlic, ginger and fry till onion becomes translucent
  • Add chopped tomatoes and al dry masalas
  • Cover and cook till tomatoes are mushy
  • Add potatoes, mix, cover and cook for 4-5 min.
  • Garnish with cilantro

Serve it with poori/roti/paratha/naan and even rice.

I am also including this recipe of thirst-quenching Meethi Lassi for spring/summer days or actually any time of the year.

Meethi Lassi - मीठी लस्सी (Sweet Yogurt Smoothie)

Dahi (Yogurt) - 1 cup
Sugar - 2 tsps
Water - 1/4 cup
Malai (Heavy Cream) - 1 tbsp (optional)
Salt - a pinch
Blend all the ingredients (except malai) together till a nice froth forms.
Serve it in a big glass (with ice cubes, optional) with malai at the top. This can be served chilled or at room temperature any time of the day. I have enjoyed it at breakfast, lunch, snack, dinner and many times in between. This is my regular beverage during navaratri as I only eat once a day. I just do not add salt in it during navaratri. You can increase or decrease quantity of water depending on how runny you would like it to be. Please also feel free to change the quantity of sugar based on your taste.

This goes to Summer Soothers event.

Till my next post, take care, good night !!!


Rumana Rawat said...

Lovely... i love black channa...:-)

Unknown said...

Lovely meal for Ram Navami dear. Wish I culd have such a lovely and delightful meal. My mouth was watering as I saw the tamatar aur alu ki sabji. Thanks for posting these lovely dishes.

Panchpakwan said...

Wow all the dishes looks yumm..
Happy Ramnavmi

R said...

love all the recipes, happy ramnavami to u all too! there is an award for you in my blog too, pleased get it :)

Srividhya Ravikumar said...

haiii.. lovely recipe yaar.. following you

Cooking Foodie said...

I could eat all these with some fluffy hot pooris... you are making my mouth water :)


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