Basant Panchami Recipes

Basant Panchami Recipes


List:

1. Mohan Thaal
2. Meethe Chaawal
3. Moong Dal Samosa
4. Murukku
5. Mung dal  Dhokla 


(1)  Mohan Thaal

Ingredients:

 Besan[Gram flour]-2cups
Sugar-1/2 cup
Water-1 cup
Cow’s Ghee-1cup
Chopped almonds and pistachios-1/2 cup
Powdered cardamom-1tsp

Method:

For basic mixture:

  *        Heat a frying pan and add cow’s ghee to it.

  *        On heating add khoya and the gram flour.
  *        Add dry fruits to the mixture and stir till the mixture turns reddish brown.
  *        Keep aside.

For sugar syrup:

  *      Heat another saucepan, add water and sugar.
  *      Stir it and bring it to a syrupy consistency.
  *      Now Grease a plate and keep it aside.


Final procedure:

  *        Then add the reddish brown mixture to the sugar syrup and stir it till the consistency becomes thick like a paste.

 *        Pour the mixture on the grease plate and sprinkle the powdered cardamom.
 *        Leave the ‘mohan thaal’ to set.
 *        Then cut the ‘mohan thaal’ diagonally crosswise, hence the pieces obtained will be diamond shaped.

The Basant Panchami bhog ‘mohan thaal’ is ready to be offered to lord Shri Radhavallabh.



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(2) Meethe Chaawal



Ingredients:

Basmati rice    500 gm

Almonds         20 pieces

Pista                20 gm

Kaju                20 gm

Kismis             20 gm

Khoya             250 gm

Lavang           10 pieces

Elaichi             10 pieces

Saffron            ¼ teaspoon

Kewra             400 gm

Sugar               100 gm

Ghee                100 gm

Water              7 glasses


Method:

 *  Soak the rice, badam and kaju. Put the saffron in the 7 glasses of water and boil. Put the soaked rice

in the boiling water and also some lavang and elaichi pieces. When the rice is done sieve it to drain excess water.
    

   *   In a heavy bottomed pan put some ghee and add some more elaichi and lavang and fry for 2 minutes. In a pressure cooker put half of the cooked rice and then half of the sugar and then the remaining rice.
   

   *   Cook over a low flame. Add the remaining ghee to the rice, occasionally stirring it. Cook for 25 minutes.
  

   *   Now add all the dry fruits and the mixture should be well steamed. Add 3 teaspoons of kewra and cover the vessel.
    

   *  After the water has dried up add the khoya and cook for 15 minutes and take the vessel off the fire and put a silver foil over it. Totally it would take around 45 minutes to 1 hour for this preparation.




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(3) Moong Dal Samosa

Ingredients:

Wheat flour - 1 cup
Moong dal - 1 cup
Pepper powder - 1 tsp
Salt - as needed
Oil - as needed

Method:

1. Mix wheat flour, salt, water in a bowl, knead to a dough and set aside.
2. Cook moong dal, with water, salt in a pan.
3. When moong dal is cooked, strain water, add pepper powder, mix well and set aside.
4. Take a small portion of dough and roll into a circle.
5. Place a spoon of moong dal, cover and set aside.
6. Repeat the process.
7. Heat oil in a frying pan.
8. Add the samosas, fry and set aside.


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(4) Murukku


Ingredients:


    * moong dal - 1cup
    * chana dal - 1 cup
    * rice - 4 cups
    * jeera - 1 tsp
    * white til - 1 tsp
    * l.g powder - 1 pinch
    * butter - 50g
    * water to knead dough
    * salt to taste
    * oil to fry


Method:

   1. Heat a kadai.Fry moong dal,and chana dal till it gives out aroma.add rice and fry a little.
   2. Powder in a dry grinder to a very fine powder.
   3. Make a soft dough using flour,salt,l.g.powder,jeera,til,butter(softened)andwater.
   4. Heat oil in a deep kadhai,and fill chakli press with dough.
   5. Press chaklis in hot oil and fry till golden brown.
   6. Remove on paper napkins and store in an airtight container.
   7. Stays fresh and tasty for 2 to 3 weeks.enjoy.


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(5) Mung dal  Dhokla                


Ingredients:


 For batter

1 Cup Rice
¾ cup Mong dal
¼ urda dal
½ tsp of tumeric powder
1 Baking soda
1 cup curds
1 tsp Cumin seeds
1 tsp Mustard seeds
Finely chopped coriander
1 bowl of grated coconut

Method:

1. Soak rice urda dal  and mung dal overnight.
2. Grind it and add the curd and salt. Leave it for 5 to 6 hrs to ferment
3. Mix green chilli paste to it. Add tumeric powder
4. Boil water in a big container for steaming.
5. Meanwhile grease a thali and put a pinch of soda to it, put 3 tbsp of the batter on the thali and mix it well.
6. Steam the dhokla container till the cake is set and cooked.
7. Remove and cut it in squares when its cold.
8. for tempering:
Heat oil in a pan and add mustard seeds, cumin seeds and curry leaves .
9. Spread this oil over dhokla pieces and decorate it with corriander leaves and grated coconut.
10.serve it with  pudina chutney or tomato sauce.


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