Curd Varai (Yogurt)

Ingredients:

Varai: 1 cup

Yogurt: 4 cups

Freshly chopped coriander: 1 tbsp

Pomegranate: cup

Salt to taste

Seasoning:

Ghee: 2 tsp

Jeera: tsp

Grated ginger: tsp

Curry leaves: 1 sprig

Dry red chillies: 4

Method:

Cook varai in 3 cups of water. This should take about 6 to 8 mins.

Prepare for seasoning. Heat ghee in a pan and add Jeera, red chillies, curry leaves and grated ginger and fry for a
while and keep aside.

Mix yogurt (curds) into the cooked varai and then the seasoning mixture.

Garnish with freshly chopped coriander and pomegranate seeds.

Shakarkandi Ki Kheer (Sweet Potato Kheer)

Sweet Potato is a staple diet during fasts in India. The main ingredients of this recipe are sweet potato and milk. A
combination of these two with few chosen ingredients can tantalize your taste buds.

Ingredients:

Grated sweet potatoes: 1 cup

Milk: 4 cups

Sugar: cup

Grated coconut: cup

Crushed cardamom seeds: tsp

Ghee: 1 tsp

Cashews and raisins: 1 tbsp each

Method:

Wash, peel and grate sweet potatoes.

Boil the milk and add the grated sweet potato mixture and cook in the milk till it softens.

Add sugar and cardamom powder and grated coconut for 3 to 4 mins.

Heat ghee in a separate pan and add cashews and raisins. Once the cashews turn golden brown add it to the
kheer.

Sabut Aloo
While most of us enjoy eating potatoes, here is a simple and tasty recipe for you to have on Ekadashi or any other day. This
can also be a side dish and goes well with rotis or hot rice.
Ingredients:

Baby potatoes: 500gms (boiled and peeled)

Yogurt: 100ml

Coriander powder: 2 tsp

Black pepper powder: tsp

Green Chillies: 2 or 3

Grated ginger: 2 tsp

Ghee: 2 tbsp

Curry leaves: 10 or 1 sprig

Cumin seeds: 1 tsp

Sugar: 2 tsp

Cloves: tsp

Cinnamon: 1 inch

Cardamom seeds: tsp

Freshly chopped coriander: 1tsp

Salt to taste

Method:

Grind together green chillies and ginger.

Separately grind sugar, cloves, cinnamon stick and cardamom and keep aside.

Mix together boiled and peeled potatoes, yogurt, pepper powder, coriander powder, green chili and ginger paste,
and the salt.

Heat ghee in a frying pan and add cumin seeds and curry leaves.

When the cumin seeds splutter, add potato mixture and saut till oil separates. This should take around 8 to
10mins on medium flame. Stir in occasionally.

Remove from flame, mix in the powdered ingredients.

Garnish with freshly chopped coriander.

Sabudana Vada

Ingredients:

1 cup Sabudana (soak for 4-5hours)

2 Big Potatoes - Boiled & Mashed

2 tbsp Chopped Cabbage

1/2 tsp Grated Ginger

1 tbsp chopped Coriander leaves

Green Chilies to taste

Salt to taste

Oil for deep frying

Method of Preparation:

Heat the pan, add sabudana, sprinkle little water on it and toss it. When it is soft remove it and cool it (3-4min).

Combine softened sabudana and all the ingredients and mix well.

Make small balls of the mixture and press it to 2 diameter inch size.

Deep fry in oil or ghee to make crispy sabudana vada.

Pakoda
These spicy, tasty appetizers are served with spicy chutney(ekadashi) and are best for ekadashi fasting during winters.

Ingredients:

100 gms. Buckwheat Flour (kuttu)

10 gms. Rajgiri Flour

1 tbsp. ginger paste

Salt to taste

2-3 boiled Potaotes

1 Carrot chopped

1 Green chilli chopped

2 tbsp. Coriander leaves chopped

4-5 Curry leaves chopped

Oil for deep frying

Method of Preparation:

Mix Kuttu flour, rajgiri flour, ginger and salt. Add water and mix to form a smooth batter. Set aside.

Mix mashed potatoes, carrot, green chillies, coriander leaves and curry leaves.

Make one inch diameter sized balls of the mixture.

Cover the balls with the batter and deep fry in oil.

Offer it to Lord Krishna and honor when hot.

Sago Payasam
This is one of the most commonly made sweet during fasting days. Whole milk is used to make the payasam thick.

Ingredients:

cup Sago/Sabudana

cup Sugar (adjust to taste)

4 cups Milk

8-10 Cashew nuts

10-12 Raisins/dry Grapes

1 tsp. Ghee

tsp. Cardamom powder

Few Saffron strands

Method of Preparation:

Mix 1 tbsp warm milk with saffron strands.

Dry roast sago in a heavy bottom pan for couple of minutes. Add milk to it and cook till the sago becomes tender.

Heat ghee in a small pan. Fry cashew nuts and Raisins. Add to the sago and mix well.

Allow it to cool. Then add cardamom, sugar and the saffron mixture.

Offer it to Lord Krishna and honor it.

Preparation
Serving: 3-5 people

Time: 30

minutes

Varai Dosa

Ingredients:

1 cup Varai

cup grated coconut

1 cup chopped tomatoes

2 chilies

Salt to taste

Method:

Soak Varai for 10 minutes.

Grind Varai with all the other ingredients to make fine batter (just like dosa batter).

Preheat the skillet/frying pan. Grease oil and spread the batter with the ladle to get a round shaped dosa.

Flip the dosa after it is cooked on one side.

Do the same for rest of the batter and serve with fresh coconut chutney.

Preparation
time: soaking
Grinding and making dosa: 25-30 minutes

10

minutes