Cuisine for Ashtami

|| Preparation ||

• Roast the pulse till light golden.
• Cut the potatoes and cauliflower into big chunks.
• Heat oil in a frying pan. Then fry the potatoes and cauliflower, till golden brown.
• In a pan take oil and heat it.
• Add the cumin seed, bay leaf and let it sizzle.
• Add the rice and stir well. Add the dal, the rest of the spices, water and close the lid of the pan.
• It is done when the dal (pulse) and rice are completely cooked and have a semi-solid consistency.
• Pour 1 tsp of ghee over the cooked rice and dal and add sliced green chilies and the fried cauliflower and potatoes. Serve hot.

|| Preparation ||

• Cut potatoes into 1 inch
• Stripes after peeling
• Rub in turmeric and salt
• Deep fry till tender or crisp

|| Preparation ||

• Pour besan in a large bowl and add 1 teaspoon oil. Mix thoroughly.
• Add water and make batter with a relatively thick consistency.
• Add the posto and chili powder and salt and whip batter well. Set aside for 1/2 an hour.
• Cut the brinjal into rounds and then slice them into half.
• Dip the pieces in the batter and deep fry them.
• Remove them until rich brown and drain extra oil on absorbed paper and serve.

|| Preparation ||

• Cut the cauliflower into medium sized pieces. Boil them so that they become soft on the exterior but remain hard inside.
• Pour besan in a large bowl and add 1 teaspoon oil. Mix thoroughly.
• Add water and make batter with a relatively thick consistency.
• Add the posto, chili powder and salt and whip batter well.
• Dip the cauliflower pieces in the batter and deep-fry them.

|| Preparation ||

• Heat the oil in a pan and fry the panch phoron in low flame.
• Add the vegetables and fry.
• Add salt and sugar and keep frying in medium heat till the vegetables are cooked. Add water if necessary.
• Cover and let it simmer.
• Sprinkle cumin powder and remove from heat.

|| Preparation ||

• Heat mustard oil in a pan. Add panch phoron to hot oil and fry till spluttering stops.
• Add chopped tomatoes. Stir well. Add salt according to taste, cover and simmer 10 minutes.
• Remove cover. Add ginger strips, chopped chili and raisins. Add 2-3 tablespoons sugar and a cup of water.
• Continue simmering until tomato chutney thickens and is cooked. Serve cold.

|| Preparation ||

• Take a pan and heat milk in it. Bring it to a boil.
• Add lemon juice, stirring slowly and gently till cheese separates from the milk.
• Now turn off the heat and strain it through a strainer.
• Make sure all the water from the cheese is drained.
• Now knead it to make soft dough.
• Combine flour with it and knead again.
• Make small rounded balls from the dough, keep aside.
• The balls should not have any cracks in it.
• Now combine sugar and water in a saucepan and boil it.
• Add cheese balls to the syrup and cook it for about 30 minutes with lid partially covered.
• Add rose essence or cardamom powder and turn the heat off.
• Allow to cool and serve.