Tuesday, September 23, 2008

Jivitputrika Vrat

Thekuwa - Geya sabjiYesterday was Jivitputrika Vrat or Jiutiya. This vrat is done for the welbeing ofour children. Previous evening, we prepare Thekuwa and Gheya ki sabji for our anscestors.

Complete day is spent in no-food, no-water fasting (nirjal upwaas). Ladies who fast, do not use knife or scissors (to cut) or break wood or twigs (for fuel). Basically stay away from hard kitchen labour. So in our village, men get together and make Putheri-Choka on campfire for their meals.

Evening we have a Katha session, where stories related to Jiutiya are recited for all. Next morning we wake up at 4am, cook all goodies and proceed to break the fast. It is a very festive atmosphere in our village, where all women gather together for all the celebrations & katha sessions. Cooking starts almost at 1am in the next morning.

Before eating, we have a clean bath & pooja. To break the fast, we start with tea and fried goodies like Pyasa-Aloo Bhajiyas (Onion Potato Fritters). On such days, we have almost tumbler full of tea. Then we can have water. It is better to go slow while breaking fast. If we suddenly have water or any sharp tasting food, it can come as shock to our throat & system. गला छिल जायगा.

For meals, we prepare Dahi-Vada, Kadi-Bari & Channa ki sabji. But first, we make Maad-Chawal. For this we cook rice in a deep bowl filled with water. After rice is cooked, this wtaer is not thrown away or evapurated. Instead, we have a glass of this water (maad) along with rice (chawal).

Aloo-Pyaz Bhujiya
Bhujiya

Dahi Bari Pulovra, along with Pulovra
Dahi Bari Pulovra

Channa ki Sabji
Channa ki Sabji

COOKING
For cooking these many items which involve frying, boiling & many common ingredients, we have to multi task to save time.

  • While overnight soaked Brown Channa be put on one burner in pressure cooker to boil till soft, we can fry on another burner.
  • First, mix besan with water along with salt, tumeric & basking soda. Set it aside. This is for bari.
  • Take overnight soaked urad dal in mixie & make a batter along with salt, curry leaves. Once done add sliced green chillies & little chopped onions.
  • Slice potatoes and chop onion for Bhujiyas.
  • Set tea on another burner.
  • Set oil in kadai or deep flat pan, for frying.
  • Scoop small balls of besan batter & leave in oil for frying. These are the Bari. Put it in a bowl of hot water.
  • Fry potato & onion Bhujiyas as fritters.
  • Tea & bhujiya are ready for the breakfast. Kids will be more than eager to sample the same :)
  • In mixie, blend chopped ginner, garlic, tomatoes, green chillies, coriander seeds, jeera.
  • Once Channa is boiled, set it aside and heat some oil in the same pressure cooker. Add panch phoran (jeera, mustard, methi, saunf). Once that starts crackling, add the paste. Heat sometime, then add turmeric. Once the oil starts leaving the sides, add channa without water. Add salt. Once all are mixed & sufficiently heat, add remaining water & cook for 1-2 whistles.
  • In deep frying oil, add balls of Urad batter. Do not make holes inthe middle. That would be Vada. Without holes, it's Pulovra. Put some in a bowl of hot water. Set aside some, as kids love Sukha baris too.
  • Once all frying is done, set excess oil aside and use some for making kadi.
  • Heat oil and add panch phoran. Meanwhile, mix Dahi (curds) with water & add Besan. Keep stirring with fingers, so there are no Besan lumps. Once panch phoran starts crackling, add chopped chillies & garlic. And when that is browned a bit, add turmeric & then dahi-besan mix. Keep stirring so no lumps are formed. Add enough water, cause the Bari-Pulovra with soak more water. Let it cook for sometime. Set aside and add bari & pulovra from the hot water.
  • Boil rice in another
  • There you go, full meal is ready.
  • Saturday, September 20, 2008

    Baigan ka Bharta

    Baigan ka Bharta or Chokha. Is generally eaten with Litti or Paranthas. Some in our family love it, but some are very wary of it. But Baigan always turns of tasty.

    Baigan ka Bharta

    Very simple recipe.

  • Fry mustard, jeera seeds in oil.
  • Add chopped garlic, ginger & onions.
  • Saute for sometime.
  • Then add chopped tomatoes.
  • Add tumeric & chilli powder.
  • Once all this is soft, add peeled & chopped brinjal.
  • Cook till all are soft & mash them.
  • Add salt to taste.

    Here is my entry for 'Fresh produce of the month: Eggplants'
  • Tuesday, September 2, 2008

    Gujjiyas & Kajuriya

    Today is Hartalika Teej. On this day, married ladies fast for the entire day. They do not have food or water. Ladies apply mehendi and deck up in their best finery, jewellery & cosmtics (solah-singar). Parvati-Ganesh Puja is performed in the evening. We get up at 4am next morning, and break the fast after Puja.

    Teej pooja Mehendi

    We make Gujjiyas & Kajuriya sweets.

    Gujjiya:
    Maida
    Sooji / Rava / Wheat Semolina
    Sugar
    Ghee
    Kismis (raisan)
    Kaju (Cashewnut)
    Coconut (dry or fresh)

    Add 3-4 tsp of hot ghee in Maida flour & make a tough dough.

    Roast Kaju-Kismis slightly in hot ghee and continue to roast Sooji. Once color changes remove of the heat. Once cooled, add sugar. And add grated coconut.

    Roll thick maida rotis and with a cutter, cut small round pieces.
    Fill in Sooji filling & seal along the edges with water.

    Deep fry them all.

    Gujjiya

    Khajudiya

    Mix together Atta (Wheat flour), few spoons of sooji, kaju, kismis, sugar and prepare tough dough. Roll small balls, flatten with kajuria mould.
    Deep fry each of them till golden brown.

    Khajuriya

    Gujjiyas & Kajuriya are my entry for the Paajaka - Sweet Series