Recipe for Crispy Savory Hari for Diwali: Homemade Preparation

On the night of Karva Chauth, after the fast ends, various dishes are prepared in homes. In several cities of Uttar Pradesh, there is a tradition of making lentil puri and a juicy vegetable ragout made from potatoes and cauliflower. The combination of hot puris and the aromatic, succulent dish significantly enhances the enjoyment of the meal. If you also want to prepare something special and delicious for Karva Chauth, this simple recipe for lentil puri and potato and cauliflower vegetable ragout is recommended.

Ingredients for Lentil Puri

To make lentil puri, you must first thoroughly wash the lentils and soak them in water for two to three hours. After that, drain the water and boil the lentils in a multi-cooker, adding a little water until they become soft. It is important not to add too much liquid. Then, the lentils need to be cooled and lightly crushed.

In a separate bowl, take wheat flour, add the crushed lentils, finely chopped green chili, cumin, asafoetida, red pepper powder, salt, and fresh herbs. Mix all ingredients thoroughly, kneading a dense dough by gradually adding a small amount of water. Leave the dough covered for 10-15 minutes.

Next, form small balls from the dough and roll them into puris. Fry the puris in heated vegetable oil over medium heat until golden and crispy. The finished puris turn out very tasty.

Ingredients for Juicy Potato and Cauliflower Vegetable Ragout

To begin, peel the potatoes and cut them into small pieces, and divide the cauliflower into small florets. Wash both products and set them aside. Heat oil in a pan or multi-cooker, add cumin and asafoetida. If desired, sauté finely chopped onion until light golden brown, then add the ginger and garlic paste and cook for some time.

Next, add the chopped tomatoes, turmeric, coriander powder, red pepper powder, and salt to the pan. Simmer the spices until the tomatoes become soft and completely broken down, and the oil begins to separate. After that, add the potatoes and cauliflower, frying them together with the spices for three to four minutes.

To make the vegetable ragout juicy, add the required amount of water, from one to two cups. Cover the pan and simmer over low heat until the potatoes and cauliflower are tender. If cooking in a multi-cooker, it is enough to cook for 1-2 whistles, then turn off the power. Before serving, add fresh herbs to the dish.

Serving the Dishes: On the night of Karva Chauth, it is recommended to serve hot lentil puris along with juicy potato and cauliflower vegetable ragout. Additionally, the dish can be served with pickled cucumbers, hot peppers, or a salad. Serving with a salad further enhances the flavor of the vegetable ragout and puris.

Although you may have tried regular snacks from Uttar Pradesh and Bihar, the taste of the famous Gujarati snack Kathiyawadi Methi Gota will make you forget everything else. These gotas, made from fresh green fenugreek, chickpea flour, and special spices, turn out very crispy on the outside and soft inside. Kathiyawadi Methi Gota is a popular Gujarati snack and pakora made from chickpea flour, fresh fenugreek leaves, and special seasonings.

Serving these hot snacks with tea in the evening, accompanied by green chili and sauce, makes the meal even more enjoyable. If prepared correctly, following the secrets passed down by grandmothers and grandfathers, they will be as good as those from a store. A simple recipe for preparation is provided below.

The following ingredients are needed for preparation: 2 cups of chickpea flour (besan), 0.5 cup of semolina (suji) for a crispy texture, 2 cups of finely chopped fresh fenugreek, 0.5 cup of finely chopped green coriander, 1 tablespoon of ginger and green chili paste, 1 teaspoon of a mixture of coarsely ground cumin, cardamom, and whole black pepper, 1-2 teaspoons of sugar or palm sugar to balance the bitterness of the fenugreek, 0.5 teaspoon of asafoetida (hing), 0.25 teaspoon of turmeric, salt to taste, vegetable oil for frying, and water as needed to create a thick batter.

First, mix the chickpea flour and semolina in one bowl. Then add the sugar and salt. After that, incorporate the ground black pepper, cumin, green chili, and green chili paste. Knead the dough by adding a little water. Subsequently, baking soda is added. Then, add the chopped green coriander and finely chopped fenugreek, mixing well. Water is added until the desired consistency is reached. 2-3 tablespoons of hot oil are also mixed into the dough. Heat oil in a pan, and drop the dough with a spoon, similar to making pakoras. The gotas are fried until golden brown. Once cooked, the methi gota is ready and served with green chutney or sauce.

During the eighth day of Navratri, worship of Mother Mahagauri and performing Kunja Puja holds special significance. Various offerings are prepared for the goddess during this sacred time. If you wish to prepare a pure, sattvic, and delicious offering at home instead of store-bought mixed sweets, Sabudana Kheer is the best choice.

People often complain that Sabudana Kheer sticks to the bottom of the pan, the milk curdles, or it turns out too thick and lumpy. However, by using the correct sequence for soaking the sabudana and boiling it in milk, along with a special technique, your kheer will turn out creamy, thick, and with pearls-like, granular grains. The simplest recipe is presented below.

You will need:

• 1/2 cup of sabudana (medium size)
• 1 liter of whole milk
• 1/2 cup of sugar or mishri (to taste)
• 2 tablespoons of pure ghee
• 1/2 teaspoon of green cardamom powder
• 10-12 cashews, almonds, and makhana (finely chopped)
• 1 tablespoon of chirunji and makhana
• 8-10 strands of saffron (soaked in 2 tablespoons of warm milk)

Quick preparation method:

Secret trick for soaking sabudana (so it doesn't stick)

First, thoroughly wash the sabudana with water 2-3 times to remove all starch. Then, soak the sabudana only in enough water to cover it for 2-3 hours. After soaking, the grains will become soft and loose.

Maintaining milk boiling

In a heavy-bottomed pot (or non-stick pan), pour 1 liter of whole milk and add 1 teaspoon of water to bring it to a boil. (Adding water prevents the milk from burning at the bottom).

Roasting nuts (the main technique)

In another pan, heat 1 tablespoon of ghee. Roast the chopped cashews, almonds, and makhana until lightly golden, then remove them.

Technique to prevent milk from curdling

When the milk boils well, reduce the heat and add the soaked sabudana. Keep the heat on low-medium and stir constantly for 6-8 minutes. (As the sabudana cooks, its grains will become lighter and start floating on the surface, taking on a translucent appearance).

Adding saffron and sugar

When the sabudana becomes translucent and the milk starts to thicken, add the saffron milk, roasted nuts, and cardamom powder. Then add the sugar or mishri. (Sugar should always be added after the sabudana is cooked; adding it earlier slows down the cooking process of the sabudana).

Serving

After the sugar dissolves, cook for another 2 minutes on low heat, then turn off the gas. Your perfectly granular, creamy, and juicy Sabudana Kheer is ready! Offer it to Mata Rani as an offering and consume it during the Ashtami fast.