Wow ekadashi again today, so let’s do some fasting foods. Cassava is one type of a potato so it is eaten on the days of ekadashi. I love it the way my bhabhi (Kajal Prajapati) makes it. Thanks to her awesome red chilli dip that makes the mogo even yum. Let’s start
Important tip, when buying cassava from the market, make sure you taste it before buying. Some are too hard to chew. If you get that milky soft feeling buy that one.
Ingredients Serves 3
- One large cassava
- 1 tbsp. salt
- Oil for deep frying
For the Dip
- 2 Squeezed Lemon juice
- 1 tbsp. red chilli powder
- ½ tsp. Dhana jeera powder
- Salt to taste
- Water to dilute the thickness
- Wash the cassava and cut it into 4 big pieces, now in the pressure cooker add water, making sure the cassava is ¼ dipped. Add salt also. Pressure cook it 1 whistle
- Once they are boiled, peel off the skin, it’s much easier to peel the skin after it has boiled, cut it into thick wedges and deep fry them.
- Served when hot! Yummmyyyyyyyy
There is something special about the Kenyan potatoes guys, especially the ones you get from Bomet, they are very good in cooking and the outcome you get is simply spectacular and delicious. I personally prefer Kenyan potatoes. This recipe can be eaten when fasting on ekadashi. Super easily made for the lazy bums haha J
Pepper Potatoes (Serves 3)
- 6 Medium sized potatoes, washed and unpeeled
- 3 tbsp. Black pepper coarse powder
- 1 tbsp. salt
- 1 tbsp. black salt
- 1 tbsp. red chilli powder
- 250ml sunflower oil
- In a pressure cooker, heat the oil, all the 250ml.
- Mix all the dry spices in a bowl.
- Cut the potatoes into 4 side openings, stuff in the dry spices into the openings of the potatoes and press well.
- Place them in the pressure cooker, and just before the whistle is about to blow, switch off the gas. Let them simmer for 15mins.
Oh yes, its ekadashi tommorrow, what better way to post a recipe of these delicious vadas. So if you want to munch on some yummies lets do this, yaaaaaay. Simple ingredients make this a super delicious and abit unhealthy as it is deep fried, but cheat days are aloowed, arent they??? SO here we go!
Ingredients (Serves 3)
- 4 Potatoes boiled, peeled and mashed
- 1 cup sabudana (washed and soaked in water over night)
- Salt to taste
- 1/2 tsp Black pepper powder
- 1 tbsp Lemon Juice
- Crushed Green chilly to taste
- Chopped fresh coriander
- 1/2 tsp roasted cumin seed powder
- In a bowl, mix the mashed poatoes, drain the sabudana and mix it with it
- Add all the spices, Lemon, Salt, Pepper and green chilly paste
- You can taste and adjust the spices accordingly, some people add sugar but personally i dont
- Now mix it all and roll out small balls, refrigerate the balls for minimum 20 mins to 30 mins (refrigeration is the secret guys)
- Heat sunflower oil. we cannot have corn oil on ekadashi any way, then add the balls for deep frying and move them with a chapati rolling spatula, this is to ensure they dont stick at the bottom
- Tada they are ready
Yes yet again another fabulous and super easy recipe eaten when your fasting, sabudana kheer.
- 1 cup rinse and soak sabudana for 2 hours in water
- 2 cups of milk
- Sugar to taste
- Saffron soaked in 1 tbsp of milk
- Grated Almonds, Pista, Cashewnuts
- In a pan add sabudana drained and a glass full of water, until it comes to a boiling point
- Simultaneously in another pan warm the milk and bring it to a boil
- Finally add the sabudana mixture in the milk, along with sugar, cardamon powder
- Cant believe it, its ready in just three steps, it can be served hot or cold and trust me guys its super yummy
Huraaaay, guys this amazing sweet dish is so super duper easy to make. If you have a sweet tooth this will blend in super well on a fasting day also. Hahah gujaratis are trully blessed with farari food i guess, because we can still eat and be fasting at the same time. Here we go
- 4 kgs of carrots
- 2 ltrs of milk
- 6 tbsp milk powder
- 1 tbsp cardamon powder
- Grated Almond, Pista and cashew nuts
- 1/4 cup times 2 sugar, adjust it to your sweet tooth
- 2 tbsp ghee
- Handful Raisins
- Peel the carrots, wash them and grate them with a manual grater, i use the thin side of the grater.
- On a medium flame, in a big pan, add ghee and the grated carrots, let the carrots change colour, be stiring occassionally
- Add the milk once it changes colour, and let the milk cook with carrots until its lumpy
- Once all the milk is saoked in, add sugar and cook again, add cardamon powder also
- Once its cooked and still hot, switch off the gas, and slowly add the milk powder as you mix the mixture. This is to avoid lumps being formed by milk powder
- It can be served with icecream hot or even eaten refrigerated cubed in a tray
Its ekadashi, an official day for chips 🙂 :), but because its deep fried most people try to avoid the so called yummy unhealthy chips. Some people miss eating rice on this day, but guys here is a fasting substitute for rice. It is healthier than rice and super filling. Here we go…
- 2 Large tomato Paste
- 1 Large potato cut into small cubes
- 1 Large carrot cut into small cubes
- 2 cups Mariyo – 5 cups water soaked for atleast 10mins
- 5 green chillies split
- Curry leaves and Cumin seeds for the temper
- 2 tbsp sunflower oil
- 1 tbsp ghee.
- salt to taste
- In a pan heat oil and add 1 tsp cumin seeds, the split green chillies and curry leaves.
- Add the vegetables i.e. potatoes and carrots, add salt and let it cook for 5 to 7 mins
- Add the tomato paste and salt again, after 8 mins, add the soaked moriyo into the pan
- Add salt again as you taste, let it cook at high flame until it comes to a boil, stir occassionaly. then simmer on low heat until its cooked.
- Served with dhai/yoghurt or even eaten on its own
We have have heard of Sabudana Khichdi, Moryo (Samo), Sabudana Bateta na vada (should be my next upload), bet you guys if you have heard of Potato Khichdi. This measurements serves 3 people, let me be 80% sure that 60% of you have never made this farari potato khichdi, specially eaten when you observe the ekadashi fast. Also called faral.
- 7 Medium sized Potatoes roughly mashed with hands
- 2 Medium sized Tomatoes Paste
- Ginger chilli paste
- Curry Leaves and fresh coriander to garnish
- Oil and cumin seeds for temper
- Butter Milk – Chaas, this will depend on how thick you want the khichdi to be. Its better to use the ready made yoghurt to not make too sour
- Gound Peanut 4 to 5 Tbsp
Gather the Ingredients Needed
Heat Oil and add Cumin seeds
Add ginger chilli paste
Add lots of curry leaves
Followed by Tomato Paste and salt, Let it cook for 10mins
After the tomatoes have cooked add chaas
Let the chaas Boil abit
Add Ground Peanuts and let it cook
Cover the lid and let it simmer for 10 minutes
Trust me guys you will not go wrong with this