Here is my third Lunch plate for Navarathri with suggested dishes. Make your own combinations choosing from previous lunch plates. The recipes are given below for easy access..
1 cup Samo/samvat chaval/barnyarad millets
3/4 cup sabudana
Rock salt ( Sendha namak)
1/2 cup yogurt
A pinch of soda may be added at the time of making idlis if it is allowed in your fast/vrat…I did not add.
Soak the samvat chawal and sabudana after washing well together or soak seperately,it doesnt matter.
After 4 hours of soaking you will notice the sabudana become swollen, drain water and grind both samvat chawal and sabudana to a slightly coarse paste in a blender or grinder.
Keep for fermenting for 7-8 hours or over night after adding little yogurt to the batter, dont make it watery.
Cover and keep .
The next day or after 8 hors the batter would have risen slightly , not like the regular idli batter .
Add salt, mix gently from bottom to top of batter in vessel
Grease idli moulds, steam for 12 minutes or till idlis appear done .
The texture of these idlis will not be light and fluffy , but heavy and little sweet as we add sabudana and after fermentation it acquires a mild swetness.
How ever for fasting purposes these idlis are great and can be served with Vrat ka sambar , peanut curd chutny or green chutney.
5 tsp coriander seeds
4 round red dry chillies ( boriya)
2 tbsp roasted peanuts
2 tbsp kopra / dry coconut
1 inch stick cinnamon
1 1/2 cups mixed vegetables like bottle gourd/ lauki cubed, pumpkin cubes
1 1/2 cup peeled chopped yam ( suran ), cubed peeled potatoes
Rock salt to taste ( sendha namak)
2 tsp oil/ ghee
1 tsp cumin seeds
1 tsp lime juice.
Dhaniya leaves to garnish
Take a pan , dry roast the spices like coriander seeds, kopra, cinnamon, red chillies. Keep aside to cool.
When cooled grind to a paste in the mixie adding little water. Keep aside to be added last when the sambar is 3/4 th ready.
Next boil 2 cups of mixed vegetables like lauki and pumpkin., more of pumpkin to get a nice colour to the sambar..When they are cooked to soft. Drain well, cool and blend to puree.
Take the puree to another pan, add some water,around 2 cups or a little more if you feel it is too thick.
Next boil and cook remaining vegetables like yam cubes, 1/2 cup bottle gourd, and some yellow pumpkin pieces with very little water, add, rock salt. When the whole mixture seems to be thickening, add the ground paste , adjust salt.
To temper, add some ghee or oil in pan, ad cumin seeds, add remaining red chillies and pour over the prepared sambar.Add lemon juice , mix well.
Your yummy vrat recipe of sambar is ready to be enjoyed with vrat sama idlis.
If you are taking three cups of mixed vegetables from a choice of pumpkins, suran, lauki, potatoes, divide in half…
1/2 of mixed vegetables can be cooked to soft and blended to puree which will be the base of the sambar as we do not add cooked dal for this vrat sambr.
The remaining vegetables can be cooked and added to the blended puree of vegetables.
3 tbsp roasted peanuts crushed coarsely.
1/2 tsp cumin seeds
1 tsp green chilli paste
1 tsp ginger paste
Rock salt ( sendha namak)
1 cup thick whisked fresh yogurt.
1 tbsp finely chopped coriander leaves ( optional )
Grind the peanuts roughly in a blender.
Remove and and add all the remaining ingredients in a bowl,add the yogurt.
Refrigerate till required.
1 litre full thick milk
1/4 cup samvat rice / barn yard millet/samo
1/2 cup sugar
2 tsp green cardamoms
some blanched almonds slivered.
Mix some saffron strands in warm milk and add to kheer to give a yummy flavor .
Keep the samvat rice and milk to boil on a very low flame, when it is cooked, add the sugar.
Add the raisins, cardamom .
Let it boil on a very low flame till it appears thickened. Keep scraping off the sides to help thicken .
Remove and serve with blanched slivered almonds garnished.