Fasting recipes are common in Hindu India. Fasting is often undertaken 1 day per week, and at auspicious times such as the holy periods and festivals. Fasting is a little different – in India fasting can mean 1 or 2 small meals per day consisting of light food that adheres to numerous restrictions.
The rules about fasting vary from region to region, festival to festival, and family to family, and involves the grains, lentils, vegetables and spices that can/cannot be used.
But fasting recipes are not restricted to times of fasting – they are delicious in their own right and can be made any time!
This recipe is a fasting one based on arbi (arvi) and suran, cooked in tamarind. It does include chilli and mustard seeds which might be restricted for some. They can be left out. The vegetables cooked simply in a tamarind base are delicious too! It is a very simple recipe without onion or additional spices. It is quick and easy to make.
This is a fairly bland dish, so if not fasting serve it alongside punchy curries with layers of complex flavours.
Similar recipes include Elephant Yam Masiyal, Yam Masiyal with Fenugreek Seed, and Sweet Potato Subzi.
Explore all of our Fasting recipes, Elephant Foot Yam dishes and Arbi dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Autumn recipes.
Continue reading “Tamarind Suran and Arbi | Elephant Foot Yam and Taro with Chilli-Tamarind-Mustard Sauce and Crispy Curry Leaves”
Another beautiful Koshimbir from Maharashtra – one that is cooling and exquisitely suited to hot summery days.
Koshimbir is Maharashtrian term for salad – Kosambari in Kannada and Kosumalli in Tamil are other names that you will see for Indian salads.
Many different combinations of vegetables are used to make different varieties of Koshimbir. In Maharashtra there are 2 main types of salads (although you will often see these confused, or equated):
- Khamang Kakdi – a salad with roasted and ground peanuts, with yoghurt just as a coating or dressing
- Kadichi Koshimbir – a salad without the crushed peanuts and with a reasonable amount of yoghurt.
This recipe is for the first type, made with cucumber, green coriander leaves, a touch of yoghurt and crushed peanuts. It is incredibly cooling, so is perfect for hot summery days. It can also be made with boiled or steamed pumpkin or potato.
Similar recipes include Cucumber, Carrot and Green Mango Koshambari. Ambe Dal, Cucumber and Pineapple Kachumber, Warm Cucumber Salad with Sesame (Cucumber Kosumalli), Kachumber (Chuchumber), Cucumber Kosumalli #2, and Cucumber Kosumalli #3.
Other Cucumber dishes you can try are Cucumber Raita, Cucumber Lassi and Olan (Cucumber and Coconut Curry).
Explore all of our Indian Salads, or all of our Indian recipes. Browse all of the Cucumber recipes too, or simply spend some time with our Early Autumn dishes.
This is a great fasting dish if made without the asafoetida (hing) and coriander leaves.
Continue reading “Khamang Kakdi Koshimbir | Maharashtrian Cucumber Salad”
A lovely light kitchari for recuperation, fasting or detox. Or just enjoy it at any time. I love it for breakfast.
Moraiyo, it sounds like a love song but is actually a millet, and it is a grain I have fallen in love with.
Since being introduced to Moraiyo (Barnyard Millet) by my Mahastrian friends, I have become a fan. It cooks up beautifully, and can be cooked to any texture you like, from separate grains, almost like couscous, to thicker, stoggy texture more akin to the South Indian style pongal. Add spices and perhaps some vegetables, and you have a meal – breakfast, lunch or dinner!
It is a quick and easy recipe to make – a no-fuss but loved breakfast item in this household.
This is also a fasting dish, for those who follow Hindu fasting practices.
Similar recipes include Moraiya Kitchari, Sago Kitchari, and Bhuna Kitchari with 5 Lentils.
You might like to explore other Moraiya dishes, or browse our Kitchari recipes. Our Indian recipes can all be found here and our Indian Essentials are here.. Perhaps some Spring recipes for you? Explore our Early Spring dishes.
Continue reading “Moraiya Kitchari with Yoghurt | Khichuri”
We have a little love affair with Sweet Potato going on. This little subzi really hits the spot. Winter + Sweet Potatoes + Spice is a great equation that equals flavour and comfort.
Are you looking for other Sweet Potato dishes? You will like this Sweet and Sour Pumpkin, definitely. Also our Sweet Potato Poriyal. Try Roasted Sweet Potatoes and Figs, and Potato and Sweet Potato Curry.
Are you looking for similar dishes? Try Tamarind Suran and Arbi, Kohlrabi Subzi, Potato Subzi, and Aloo Palak Subzi.
Browse all of our Sweet Potato recipes here and here. We have a categorised list of our Indian dishes too. Or simply check our easy Winter recipes here and here.
Continue reading “Sweet Potato Subzi | Shakarkand ki Subzi”
Moraiya Kitchari is a delightful dish, healthy and nourishing. It is regularly made for Navratri fasting, Ekadashi fasting or any other time of Hindu fasting as it is an easily digestible dish. It is delicious in its own right – lightly spiced and less vigorous of taste than many Indian dishes, but don’t put it aside because of that. Try it with a wet curry like a yoghurt or besan curry, even a Poritha Kuzhambu! You will enjoy.
Moraiya is composed of tiny, white, round grains. In India, cereal grains are not consumed during fasts. Hence, Moraiya is a popular alternative, especially during Navratri. It is often used in place of rice, although it does not cook into separate grains like long grained rice. It is quite sticky when it is cooked and the grains stick together somewhat.
Are you looking for other Kitchari dishes? Try Moraiya Kitchari with Yoghurt, Sago, Peanuts and Potatoes Kitchari, Maharashtrian Kitchari with Masoor Sprouts, and a Simple Parsi Kitchari.
You might like to check to see whether we have posted other Moraiya recipes. You can browse all of our other Kitchari recipes. Our Indian recipes are here and our Indian Essentials here. Or explore our Early Spring dishes .
Continue reading “Moraiya Kitchari | Barnyard Millet Kitdchari | Sama ki khichdi | Khichuri”
Remember Kurma? If you are of a certain age, and Australian, you will recall his TV shows of vegetarian Indian cooking. He really was the first to bring Indian food to Australians in a way that made it easily comprehensible and easy to cook. He was a stickler for detail, and for this I love him. So many recipes out of India these days are low in detail, low in precision, and that allows others to take liberties with Indian recipes. Soon, Indian food is no longer Indian food, but some mish mash of regional differences and non-Indian preferences.
One small example. I am constantly frustrated by recipes that say “1 cup rice”. Which rice? Basmati? Short grained? Long grained? Red or white? A South Indian variety? or a North Indian Variety? And it can make a huge difference to the end result. Do you need rice that is harder? Softer? Sticks together? Separates beautifully? Kurma would never leave one in doubt.
We don’t use rice in this recipe, even though it is a kitchari. This recipe from Kurma uses sago. But as usual, Kurma is precise in all details.
Are you interested in other Sago recipes? Try Sago Pachadi, Sago Payasam, and Sago Coconut Payasam.
We have quite a number of Kitchari recipes, for example A Collection of Kitchari Recipes, Goan Bisibelebath, Maharashtrian Kitchari with Masoor Sprouts, Gujarati Kitchari, Bengali Kitchari and Moraiya Kitchari with Yoghurt.
Or go with Sesame Potatoes.
Feel free to browse all Sago recipes, and all of our Kitchari Recipes. Browse our Indian recipes here and our Indian Essentials here. Or take some time to explore our Late Summer recipes.
Continue reading “Subudana Kitchari with Potatoes and Peanuts | Sago Khichuri | Sago Pilaf”
In Asia and India, taste is as much about the texture of food as it is about the flavour. That is why such flavourless ingredients such as the wide range of grains used, and tofu are often the star of the dish, while the flavoursome ingredients play a back role. Sago and Tapioca fall into this group – valued for its mouth feel, its slightly bouncy, often gelatinous texture.
Subudana or Subu is sago or tapioca (often called tapioca sago) and these are mostly used interchangeably in Indian cooking. Indeed the rules of the Indian Standards Institution set in 1956 determine that sago can be made from either true sago or tapioca starch. There is often confusion about which is which, because sago and tapioca look remarkably the same. Both are typically small, dry, opaque balls. Both are white in colour, if pure. When soaked and cooked, both become much larger, translucent, soft and spongy. Both are widely used around the world, usually in puddings. But tapioca comes from tubers of the cassava plant and sago comes from the sago palm. And they require different preparation for some recipes.
To add to the confusion, packaging and distribution companies often refer to sago as tapioca and vice versa. This makes no difference if you are making a sticky sago pudding or a payasam, but for some recipes, such as Sago Kitchari, the pearls of sago remains more separated than tapioca pearls will. Sago needs to be soaked for a longer period of time than tapioca and is less temperamental to deal with.
Continue reading “Indian Essentials : Sabudana | Sago and Tapioca”
A classic dessert of Tamil Nadu
Sago Payasam is a classic dessert in Tamil Nadu in South India, along with Vermicelli and Rice Payasams. Payasams are sweet desserts, the milk condensing and thickening as it cooks and the sugar sweetens this thick mixture to a level almost beyond the experience of cooks outside of India. Hold back on the sugar to begin with if you do not have a sweet tooth.
Similar dishes include Sago Pachadi.
You might also like our Payasam recipes here and here. Or our Sago recipes here and here. Explore our Indian Desserts here, or the more general Dessert recipes here and here.
Continue reading “Sago Payasam | South Indian Dessert”
Shivaratri, or Mahashivratri, is one of the most auspicious occasions for members of the Hindu community. The day holds special significance for pious Hindus all over the world, especially devotees of Lord Shiva. Many of whom observe a strict day-long fast or Upvaas in honour of Lord Siva. The fast is broken only in the early morning of the next day, with the consumption of some traditional food items and drinks. Continue reading “Hindu Festival: Maha Sivaratri | A Night of Fasting”
A great use for left over pumpkin. Or cook from scratch.
The challenge of every xmas – and Thanksgiving, for that matter – is how to use the left over roasted pumpkin. I have found the solution.
Inspired by The Back Yard Lemon Tree, I took the Delhi Style Sweet and Sour Pumpkin and mixed it up a little to use up several different xmas leftovers. It was delicious. Do read the original recipe – it is from Madhur Jaffrey.
Are you looking for similar recipes? Try Pumpkin Curry, Pumpkin Soup and Pumpkin Risotto. And try these Sweet Potato dishes: Sweet Potato Subzi with Yoghurt, and Potato and Sweet Potato Spicy Curry.
Try other Subzis – Kohlrabi Subzi, Carrots and Green Peas Subzi, and Potato and Spinach Subzi.
You might also like to explore all of our Subzi recipes, all of our Pumpkin recipes and all of our Sweet Potato dishes. Have a look at all of our Indian Vegetable Curries, and all of our Indian recipes. Or simply explore our Early Autumn dishes.
Continue reading “Indian Style Slightly Sweet and Sour Pumpkin and Sweet Potato | Kaddu ki Sabzi | Pumpkin and Sweet Potato Subzi”