Tuesday, April 12, 2011

Breakfast on Navami - Spiced black chickpea,semolina halwa and Poori

This post is about those carefree days
when navratri meant call from our neighbours
for Kumari Pooja
on the auspicious day of Navami
we sisters would go in group
for the ritual .
On return each one of us
would be given
small paper plate with
poori,chana , halwa
and a red dupatta.

Last year i shared what i prepared at my mothers place on Navami
This year i am sharing what is prepared at my inlaws place,..-)
Kala Chana/Sukhe Chane/Spiced Horsegram
Kala Chana/Bengal gram  half cup
cumin seeds half tsp
green chili one
ginger minced one fourth tsp
salt as per taste
oil to cook
turmeric powder pinch
red chili powder pinch
Soak the chana overnight
drain and wash and keep aside
heat oil in non stick wok
lower the heat and add
cumin seeds,green chili and ginger
fry for a minute and then add
 drained chana ,salt,turmeric powder and red chili powder
fry for few minutes add half cup of water
and cover and cook till its done.
serve warm with poori and halwa
Sooji Halwa recipe is blogged here

Wishing all the Readers of Asan Khana Happy Ram Navami 2011
on a different note thanks a ton to Lisa of Vegetarian Kitchen and Fingerfood Jewellery for this
cute gift which i got today,

this is third necklace in my wear food collection ,;-)
Linking this post to
My Legume Love Affair 34 hosted by Desi Soccer Mom event started by Susan of
the Well Seasoned Cook.
Breakfast Mela hosted by Srivalli of Cooking of all Seasons.
Thats all friends,take care and happy blogging,..:-)

Phalahar platter- Buckwheat Paratha with fried potato and Pearl Sago pudding

Tomorrow is Ram Navami
i have fond memories of this day
which i will cherish forever
today being  Chaitra Ashtami
prepared this simple platter of

phalahar potato and  buckwheat paratha
Recipe name buckwheat paratha/kuttu paratha/phalahar paratha
buckwheat flour one cup
potato boiled ,peeled and mashed one
rock salt as per taste
water to knead the dough
In a mixing bowl mix everything together to smooth dough
divide the dough into equal sized discs
keep the disc in between plastic sheet
and roll out with help of rolling pin.
keep tava on burner,lower the flame and
coo on medium heat till done from both sides.
serve warm with phalahar alloo and curd.
Sago Kheer/Pearl Sago Pudding

pearl sago half cup soaked for 10 mins and drained
water half cup
milk one and a half cup
sugar half cup( or as per taste)
saffron strands pinch
green cardamom crushed one
chopped nuts - almond,cashew,pistachio and chironji two tbsp
Cook pearl sago in water for five minutes
add milk and keep stirring
once the milk starts boiling add sugar,chopped nuts
saffron strands and crushed cardamom.
keep stirring till the sago pearls get cooked
serve chilled .
thats all friends,wish you all happy week ahead
take care and happy blogging.
Wish all the readers of Asan Khana - Happy Ram Navami.