EKADASHI RECIPES

Aloo Tikki

Ingredients
3 large potatoes, boiled, peeled, mashed coarsely, 1/2 cup Singhare ka atta, (water chestnut flour)*, 1/4 tsp. kala namak (black salt), 1/4 tsp. black pepper powder, 5 Green chilies, finely chopped, 1 tbsp. Fresh coriander leaves, finely chopped, Salt to taste, Oil to shallow fry.
Method
Mix all ingredients (except oil) till smooth. Knead into pliable dough. Shape into 2" round thick flat patties (grease hands if it sticks). Grease griddle with a little oil, heat. Place patties, allow cooking on low flame till golden. Flip and cook other side, drizzling more oil if required. Serve hot with green chutney or peanut curd chutney.

Tip: If you are on low cal diet, just roast tikkias on nonstick tawa, without using any oil.

*Singhara ka atta: This is available in most departmental stores, for example Nilgiris on Brigade Road, Bangalore.




Aloo Pakoda

Ingredients
2 large potatoes washed and thinly sliced, 1 cup singhara atta (water chestnut flour)*, 1 tsp. salt, 2 green chilies, finely crushed in mixie, Oil for deep frying.
Method
Mix together flour, salt, chilies. Add enough water to make a thick pouring consistency. Batter should coat back of spoon well. Add 1 tsp. hot oil. Mix well. Heat oil to deep fry in a frying pan. Dip potato slices in batter, one at a time, and let into hot oil. Allow to turn light golden brown. Flip and allow other side to fry. Drain and place on absorbent paper, to remove excess oil. Serve hot, with chutney.




Sabudana Vada

Ingredients
Sabudana 200 gms, Potatoes 3 [medium sized], Groundnuts 100 gms [roasted], Red Chili Powder -3 tsp, Coriander Leaves, Salt to taste.
Method
Wash the sabudana and then drain the excess water. Leave the sabudana for at least 4 hours. Do not add more water as the sabudana will become very soggy. Boil the potatoes and mash them. Grind the groundnuts along with the red chili powder in a mixie till it turns into a coarse powder. Mix all the above ingredients along with chopped coriander and salt. Heat oil in a heavy bottomed pan. Take small portions of the above mixture and flatten them in between your palms. Fry these in the oil till they become golden-brown. Serve hot with Coconut Chutney / Tomato Sauce / Sweetened Yoghurt.



Sabut Aloo


Ingredients
500 gms Potatoes (small, whole) boiled, peeled, ½ cup (100 gms) curd beaten smooth, 2 tsp Dhania powder, ¼ tsp powdered black pepper, 1 tbsp rock salt, 2-3 Green chilies, 2 tsp Ginger, chopped, 2 tbsp Ghee, 1 sprig curry leaves, 1 tsp jeera, 2 tsp Sugar , ½ tsp cloves, ½ tsp cinnamon broken into pieces, ½ tsp cardamom seeds
Method

Grind together green chilies and ginger. Powder together sugar, laung, daalchini, elaichi. Mix together, potatoes, curds, coriander, black pepper, green chili, ginger paste, and the salt. Heat ghee in a pan, and add curry leaves and jeera. When jeera splutters, add potato mixture, and sauté till oil separates. Remove from flame, mix in the powdered ingredients and serve immediately.


Stuffed Bananas

Ingredients
6 ripe, peeled rajali bananas, 1/2 cup sugar, 1/2 cup fresh coconut green cardamom, ghee for frying

Method
Cut banana into 3-inch pieces. Cook sugar and coconut with cardamom seeds on slow fire, until sugar melts and the mixture thickens. Slit each banana piece, and fill in coconut mixture. Hold together with a toothpick. Fry in ghee over medium flame till golden brown.


Sabudana Uppittu

Ingredients
2 cups sabudana, 1 cup roasted, coarsely pounded peanuts, 1 tsp. cumin seeds, 6 green chilies, 4 tbs. ghee, 1/2 lemon, finely chopped fresh coriander for garnishing, 1/2 cup freshly scraped coconut.
Method
Wash sabudana, drain and set aside for one hour. Heat ghee. Add cumin seeds. Then add green chilies, letting it fry briefly. Mix in sabudana, peanuts, salt and sugar to taste. Keep covered and cook on slow flame for 5-10 minutes. You can add small cubes of boiled or fried potatoes. Garnish with coconut and coriander leaves. Serve hot.



Sweet Potato Kheer

Ingredients
1 cup grated sweet potatoes, 1/4 cup sugar, 1/2 cup fresh coconut scraped, 5 cardamoms, ground, 4 cups full cream milk
Method
Wash, peel and grate sweet potatoes. Cook in milk till it turns soft and the mixture thickens. Then add sugar, cardamom powder and coconut and cook for a few minutes. Serve hot or cold. This kheer looks like vermicelli kheer and tastes excellent.


Sweet Potatoes Kap

Ingredients
1 kg sweet potatoes, 250 gm sugar, ghee for frying, cardamom powder
Method
Wash and remove skin of sweet potatoes. Cut into round thin slices and fry in ghee. Take sugar (1/4 in equivalent volume of the slices) and make sugar syrup of one thread consistency. Add cardamom powder to it. Place fried sweet potato slices in syrup and stir lightly. Keep for some time and then remove. They will turn crisp.




Varai Khichdi

Ingredients
2 cups varai (available at the Dharani store at ISKCON, Bangalore),1 cup roasted, coarsely pounded peanuts, salt and jaggery to taste, 4 green chilies, 1 tsp. cumin seeds, 2 cloves and 2 pieces cinnamon, powdered finely chopped fresh coriander leaves, 1/2 cup fresh coconut, 2 tbs. ghee.

Method
Heat ghee. Add cumin seeds and green chilies. Then add varai and roast for a while. Put 4 cups of hot water in the varai along with salt and jaggery. When almost cooked, add ground peanuts and clove-cinnamon powder. Put a little ghee over it and cover and cook for some more time. Garnish with coconut and coriander. Just before serving, squeeze lemon juice over it. For variation, add small cubes of fried potatoes to the dish.



Fruit Rabri

Ingredients
1½ liters of milk, 1-1½ tablespoons of sugar, ½ cups each of apple, banana, orange, sapota, pomegranate and slit grapes, 2 deseeded and powdered green cardamom, 1 teaspoon rose water.
Method
Condense the milk by boiling to less than one-fourth quantity. Add the sugar and boil for a couple of minutes more and turn off the heat. Sprinkle the powdered cardamom. When at room temperature, mix in the rose water and chill. Add the fruits just before serving as it tends to water.