Rose Water Lassi
1 1/2 liter curds,
1/2 litre milk,
sugar 500 grams,
rose water 1 tbsp
Grind curds and milk together in a mixer and strain it. Add sugar and
rose-water mix to it. Serve chilled.
Lemon and Pudina (Mint leaves)Juice
1 bunch pudina,
500 gms sugar,
1 1/2 liter water
Grind pudina into a paste along with water and add lemon juice, sugar and a pinch of salt. Blend all these together with water. Serve chilled.
EKADASHI Allo Tikki
3 large potatoes, boiled, peeled, mashed coarsely, 1/2 cup Singhare ka atta (water chestnut flour)*, 1/4 tsp. kala namak (black salt), 1/4 tsp. black pepper powder, 5 Green chilies, finely chopped, 1 tbsp. Fresh coriander leaves, finely chopped, Salt to taste, Oil to shallow fry.
Mix all ingredients (except oil) till smooth. Knead into pliable dough. Shape into 2″ round thick flat patties (grease hands if it sticks). Grease griddle with a little oil, heat. Place patties, allow cooking on low flame till golden. Flip and cook other side, drizzling more oil if required. Serve hot with green chutney or peanut curd chutney.
EKADASHI Sabuu Dana Vada
Sabudana 200 gms, Potatoes 3 [medium sized], Groundnuts 100 gms [roasted], Red
Chili Powder -3 tsp, Coriander Leaves, Salt to taste.
Wash the sabudana and then drain the excess water. Leave the sabudana for at least 4 hours. Do not add more water as the sabudana will become very soggy. Boil the potatoes and mash them. Grind the groundnuts along with the red chili powder in a mixie till it turns into a coarse powder. Mix all the above ingredients along with chopped coriander and salt. Heat oil in a heavy bottomed pan. Take small portions of the above mixture and flatten them in between your palms. Fry these in the oil till they become golden-brown. Serve hot with Coconut Chutney / Tomato Sauce / Sweetened Yoghurt.
EKADASHI PIZZA POTATOES
Some steamed broccoli and a large tossed salad complete this simple meal.
4 large baking potatoes
1 cup marinara sauce, or more as needed
1 to 1/2 cups grated part-skim mozzarella cheese
pizza sauce mix
1 can of chopped tomatoes or 4 medium tomatoes cooked skinned and chopped 2 tble spoons virgin olive oil
1 tsp sweet basil
1/2 tsp oregano
1 tsp paprika
1 tsp garam masala
Bake or microwave the potatoes until done. When cool enough to handle, cut each in half lengthwise. Fluff the inside of each potato half with a fork.
Spread about 2 tablespoons of pizza sauce on each potato half, followed by 2 to 3 tablespoons grated cheese. Bake in a preheated 400-degree oven for 10 minutes, or until the cheese is bubbly. Serve at once
EKADASHI Paneer Mazedaar
Rich and creamy — a reward for fasting !
– 500 gms Paneer, cubed
– 3 tbsp Singhare ka atta (waterchestnut flour)
– 2 tbsp Magaz (melon seeds)
– 2 tsp Sendha namak (rock salt)
– 1 tsp Chilli powder
– 2 tsp Zeera (cumin seeds), roasted, powdered
– 2 tsp Dhania (coriander), powdered
– 2 tbsp Ghee (clarified)
– 1 tbsp (or to taste) Green chillies, chopped
– 2 tbsp Hara dhania (green coriander), chopped
– ¼ cup (60 gms) Malai (fresh cream)
Mix together paneer, atta , magaz, namak (salt), chilli powder, dhnia powder (dry coriander powder), well enough to coat the paneer.
Heat the ghee (cow milk butter), add green chilies and ginger to it. Sauté till slightly coloured, then add paneer mix.
When the paneer is light brown, add enough water to cover the paneer and bring to a boil. Leave to simmer for 3-4 minutes, until well blended.
Add malai and half of the hara dhania (green coriander ) and heat through. Serve hot, garnished with the remaining dhania (green coriander ).
Source : Learn Krishna Science