Mahashivratri Vrat Recipes

Mahashivratri vrat recipes, List of food, sabudana, singhare ki poori, aloo ki sabji, Mahashivratri

Shivratri is approaching us and all Shiv devotees are excited for the celebration. Getting up early in the morning, taking a shower, putting up new clothes and going straight to the Shiv temple to offer Puja to their beloved lord Shiva is the basic Shivaratri ritual. 

We live in a society where food is celebrated no less than a festival and every occasion has its list of food items to be prepared and enjoyed. Most people observe a fast on the day of Shivratri and the food that we eat during our fast is different from that of the food eaten on normal days. 

Generally people avoid eating grains and specific vegetables on Shivratri. Fruits and other items that are not considered as grains are prepared.

We have a list of food items and their recipe which could be eaten on Shivratri vrat day.

Sabudana khichdi

Rinse one cup sabudana pearl in running water until all the starch is watched away. Soak sabudana in water for about 3 hours. The water level can be 1.5 inches above sabudana. After 3 hours check if the sabudana pearl has softened and is ready to be cooked. If so, strain all the water using a strainer and keep the sabudana perl aside. 

While the sabudana was getting sold you may boil 2,3 potatoes or you may even shallow fry the potatoes.

Take a handful of peanuts and roast them into an empty pan. Grind the roasted peanuts into a rough texture and keep them aside. 

Place a pan on medium flame. Add two teaspoons of oil. Once the oil gets heated up as cumin seeds along with chopped green chilies. Now add boiled potato into it. Saute it for a while. Add Sabudana along with peanut powder into it. Add rock salt as per taste. Squeeze half lemon for a tangy flavor. Sote the entire thing for about 2 minutes and the delicious sabudana khichdi is ready to be served.

Sabudana kheer

Rinse half cup sabudana in running water until the water runs clear of starch. Soak the sabudana in two cups of freshwater for about 15 to 20 minutes in a thick bottomed pan. Place the pan on the stop and cook until the pearls start to float on the top and become light.

Next add two cups of whole milk along with 1/2 teaspoon green cardamom powder and stir it. Add 4 to 5 tablespoons of raw sugar or you may increase or decrease the quantity of sugar as per your preference.

Continue to simmer till the sabudana softens and the kheer thickens. It will take about 20 to 25 minutes if placed on a medium flame. 

Add cashews and nuts of your choice to the kheer and the super delicious sabudana kheer is ready to be served.

Aloo ki sabji

Boil two medium sized potatoes for 2 to 3 whistles on medium flame. Remove the lead once the pressure drops naturally. Remove the cooked potatoes and set aside to cool. Peel the potatoes and chop them.

Heat 1 tablespoon of oil in a pan. Add one teaspoon of human seeds and let them splutter. Add 4 medium sized chopped tomatoes to the pan. Saute them until they become soft. 

Add 1/4 teaspoon of red chili powder, 1/4 teaspoon of black pepper and edible rock salt as per taste. Mix well. Add the chopped boiled potatoes and mix well. Add one cup of water, turn it and let the gravy cook on low flame for about 7 to 8 minutes and chill it thickens slightly. Garnish it with some coriander leaves and aloo ki sabzi is ready.

Singhare ki poori

Boil two medium size potatoes in a pressure cooker for 3 to 4 whistles. Once boiled, set aside the potatoes, let them cool, Peel and mash them.

In the same vessel at 2.5 to 3 cups of singhare ka atta. Add 1 teaspoon of cumin powder and edible rock salt as per requirement. Also add 1 to 2 chopped green chillies including two teaspoons of oil.  Make sure that the green chillies are crushed finely. Mix all the ingredients. Add little water and start mixing. Begin to knead the dough. Don’t add water unless required. Keep kneading till the dough becomes soft and smooth. The dough should not be sticky.

Start making small or medium sized balls from the dough. Roll the balls into small, medium sized disc evenly. Do not make thin or thick Pooris.

Heat oil in a kadhai. When the oil is medium hot, place the Puri gently in the oil. The Puri will  gradually puff up in the oil. gently nudge and lightly press the Puri with a slotted spoon to help it puff more. Fry from both the sides until golden and crisp. Singhare ki poori is ready.

We have shared basic breath food recipes with you. We hope that this Shivratri will be adding more happiness, joy and prosperity in your life. Enjoy the festival of Shivratri with delicious vrat food items.

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