This Vrat lunch has dishes from South India as well, normally not seen in a North Indian vrat plate.
It is very difficult for us South Indians to give up totally on our dishes at least some of them even for a North Indian Vrat plate.
So after looking at the list of permitted ingredients and spices I realized we have several South Indian dishes which can easily be consumed after making very tiny changes.which was a relief to me!
So here goes…
1. Kuttu dosa ( buck wheat flour)
1 cup kuttu flour ( buck wheat flour)
3/4 cup cooked , grated arbi( colacassia)
Rock salt ( sendha namak)
1 tsp jeera/cumin seeds
1 tsp cracked black pepper
1 tsp chopped green chilies
2 tsp chopped coriander leaves.
Oil/ ghee for making dosas .
Make a smooth batter, lump free, not too thick, add other ingredients and rest for 15 minutes.
Make dosas in a pan with oil around edges.
Enjoy delicious healthy kuttu dosas with curd, potato sabzi ( vrat ) or potato raita with curd, peanut curd chutney.
2. Samo chawal sevai
To make Peanut Sevai ( Vrat)
3. Pumpkin raita
4. Banana stem gravy
( recipe modified to suit Vrat requirements )
Drop the thin slices into a bowl of buttermilk to retain the white colour.
5. Coconut ladoo ( vrat )
Ingredients to make coconut ladoos
1cup milk powder ( optional) if not used during vrat , then skip milk powder
3-4 cups of desiccated coconut or Grated Fresh white Coconut
1/4 tsp. green cardamom seeds powder
Some strands of saffron soaked in little milk.
1 tbsp. melted ghee
some fried cashew nut bits and fried raisins.
Heat the 1 tbsp ghee in a deep non stick kadai over a medium-low flame till it melts
Add the freshly grated / coconut or the unsweetened desiccated coconut powder , keeping some desiccated coconut powder aside for rolling the ladoos in it., in ghee and saute them on low flame . Around 3 minutes only.
Add the sweetened condensed milk and milk powder into the nonstick kadhai and mix all the ingredients well.
lower the gas flame flame and keep stirring making sure the contents do not stick to the pan.
Add the green cardamom seeds powder and few strands of saffron, mix well. Add some roasted or fried cashewnuts and raisins sauteed in ghee into the mixture.
Cook the above mixture for 2 to 3 minutes or so till the whole mixture comes together.
Switch off the gas and let the mixture cool down before you roll them into ladoos.
Grease your palms if necessary before rolling small balls of ladoo, actually it wont be needed as we have added ghee in the beginning itself.
Finally roll the small balls of ladoo in some reserved desiccated coconut powder or reserved grated fresh coconut.
These yummy coconut balls will remain good for a week in the refrigerator and also by keeping in the refrigerator, they will firm up even more and remain non sticky.