Upvas or Vrat ka Khana (fasting food)

Yesterday was Mahashivratri. I observed upvas and cooked upvas food. I prepared singhare ke atte ka Parantha, sukhe aloo and coriander chutney. In sweet I prepared upvas rice kheer.

singhare ke atte ka Parantha

Ingredient

singhare ka atta – 2 cup
Boiled potato – one
Water

Method

1. In singhare ka atta mash one boild potato.
2. Make dough with enough quantity of water.
3. Take one ball of dough. Put some dry atta and spread the dough with fingers.
4. Roast both sides on tava with little ghee on both sides till golden brown.

Sukhe Aloo/Dry Potato Bhaaji

Ingredient

Boiled Potato – ½ kg
Tomato – 2
Green Chilli – 2
ghee
Salt to taste
Green Coriander washed and Chopped.

Method

1. Cut the boiled potatoes in cubes or crush with hand.
2. In a kadai put desi ghee (pure ghee).
3. Add green chilli, grated tomato and fry till ghee comes out.
4. Now fry the potatoes. Add the salt.
5. Garnish with chopped coriander.

Green Coriander (Cilantro) Chutney

Ingredient

Green Coriander – 2 cups
Green Chilli – 2
Roasted peanut – 2 tbsp
Lemon juice – 1 teaspoon
Salt to taste

Method

Grind green coriander, green chilli, peanut and salt in mixer till smooth consistency is reached. Take out in a bowl and add lemon juice.



Upvas ke chawal (rice) ki kheer

Ingredient

Upvas ke chawal – 1 small katori
Milk – 2 glass
Sugar – 2 table spoon
Raisins – 1 table spoon
cardamom powder

Method

1. Wash the vrat ke rice.
2. In a kadai boil the milk
3. When milk is boiled add rice.
4. Cook on slow flame.
5. When it becomes thick add sugar and soaked raisins.
6. Again boil and sprinkle cardamom powder.