Written bySagar Malik
The festival of Maha Shivratri will be celebrated tomorrow with much cheer in the country.
Marked by fasting and worshipping of Lord Shiva, the much-awaited festival is celebrated in honor of the day of the marriage of Shiva.
If you will be fasting, but still don't want to miss out on some festive delicacies, here are five healthy and delicious recipes you can make.
To prepare aloo khichdi, heat 2 tablespoons ghee in a pan. Add 1 teaspoon cumin seeds and some cardamom.
Once slightly cooked, add one diced potato and one cup washed samwat rice. Still-fry for a few minutes.
Then, add two chopped green chillies, 2 teaspoons rock salt (sendha namak), 3 cups of water. Bring to a boil.
Cook for about 15 minutes.
To prepare crispy vadas, add 1/2 cup sago (sabudana) to a bowl. Then, pour 1/2 cup water to it and soak overnight. Once soaked well, drain them completely and set aside.
Next, mix together sabudana with 1 cup mashed potatoes, 1/2 cup roasted peanuts, salt and cumin to prepare a dough.
Make balls from the dough and deep-fry the vadas until they turn golden-brown.
To prepare sweet sabudana kheer, wash and drain 1 tablespoon sago/sabudana granules and keep aside. Remove the water after 10 minutes.
Then, heat water, add sabudana and bring to a boil. Keep stirring.
Add 4 cups of milk and again bring it to a boil. Add 3/4 cupful of sugar and 1/4 teaspoon cardamom powder.
Simmer until sabudana is well cooked.
To prepare this recipe, peel one bottle gourd (lauki) and grate it.
Then, boil the grated lauki with 1/2 cup water in a pan. Once it is boiled, drain the water.
Separately, put 1/2 liter milk in a large pan and boil for 20 minutes. Then, add the boiled lauki to it and mix well. Add 3/4 cup sugar.
Serve hot/cold, as preferred.
To prepare soothing and refreshing thandai drink, combine dry nuts, rose petal paste, black peppercorn, fennel seeds and mixed melon seeds, and some spices.
Grind this combination to form a paste.
Finally, add the mixture to boiled milk.
Allow the mix to sit in the milk for a while to let the flavors spread well.
Later, sieve it through a strainer and serve cold.
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