Satya narayan puja receipes November 03 2013
All recipes are to be made that day itself, not the day before. Once you wake up early morning and bathe, that is when you start cooking.
Sheera / Sooji Ka Halwa - I have another post for this one, start with this recipe.
Shrikhand - Flavored yogurt, I have another post for this one.
Chawal / Bhaat / White Basmati Rice - I have another post for this one.
POORI / PURI
2 cups whole wheat flour + 1/4 cup wheat flour, for dusting
2 tablespoon oil + 4 cups oil for deep frying
1 teaspoon salt
In a mixing bowl, knead a firm dough with half cup warm water, oil, salt and flour. Pour water slowly, if you need to add more water, do so, but in the end, the dough should be firm.
Take a small piece of dough and using a little flour for dusting, roll into a disc. Repeat for rest of the dough and keep the discs aside.
Heat oil in a sauce pan, make sure that the oil is very hot, on medium high heat. The sauce pan should not be filled with oil more than 40% of its depth.
Slide one disc at a time, carefully into hot oil. Using a slotted spoon, immediately dab the disc about 10 times so that the bread fluffs up. Cook for 10 seconds on each side and then remove on a paper towel to drain excess oil. Repeat. Serve hot!
DAL / LENTILS
1 cup toor dal, soaked in 2 cups water for a couple of hours, this will speed up cooking, if you do not have time for this, its ok to not soak dal
1 teaspoon turmeric powder
1 tablespoon sugar
1 teaspoon salt OR as needed
1/4 teaspoon hing / asafoetida powder
3 teaspoon ghee, OPTIONAL
In a 3 qt sauce pan, mix in all the ingredients, including water in which dal was soaked. Add another cup of water and bring it to a boil, once it has come to a boil, cook on medium low heat until all lentils are cooked. Mash, set aside. When serving, pour some ghee (about 1 tsp for each cup that you serve).
3 potatoes, boiled, peeled and cubed
1/4 cup vegetable / canola oil
1 cup red onion, finely chopped
1 cup tomatoes, finely chopped
1 tablespoon ginger garlic paste
1/4 teaspoon turmeric powder
1 teaspoon cumin powder
1 tablespoon coriander powder
1/4 teaspoon cayenne powder
salt to taste
2 tablespoon chopped cilantro, for garnish
In a 3 qt sauce pan, heat oil over medium heat.
Add onions, saute until golden brown, for about 10 minutes.
Add ginger garlic paste, saute for a couple of minutes.
Add tomatoes and spices, mix and cook covered for 5 minutes, stir and cook covered again until all tomato has pulped down.
Add potatoes and adjust salt. Add 1 cup water and bring it to a boil.
Garnish with cilantro and serve hot.