Sneha's Recipe: Vrat

Showing posts with label Vrat. Show all posts

Varicha Bhat#SundayFunday

In: Barnyard Millet, Bhagar, Indian

This simple Varicha Bhaat (also known as Bhagar, Varai / Sama Rice or Barnyard Millet Khichdi) is light, wholesome, filling and perfect comfort food for fasting. I have made a Farali / Vrat Thali ( see below all recipes will be posted soon).

Ingredients
1 Tablespoon Desi Ghee
½ Teaspoon Cumin Seeds
1 Green Chilly - cut into 3 pieces
½ Cup Bhagar / Varai / Samo Rice /
1½ Cup Hot boiling water
Sendhav Namak to taste
Method

Rinse bhagar 2 to 3 times well in cold water and drain off.
Heat desi ghee, add cumin seeds, green chillies, mix.
Add bhagar and fry over medium heat for 2 minutes. .
Add hot boiling water, salt to taste.

Bring this to a rolling boil then reduce the flame to medium and let is cook for about 4 -5 minutes. Then reduce the flame to low, cover the pot with a lid and and let it cook for another 4- 5 minutes. Once the rice is cooked. Switch off the flame and let the lid remain on the pot for another 10 to 12 minutes so rice will absorb all the moisture and it will become fluffy.
Varaicha bhat is ready to be served!

Labels: Barnyard Millet,Sunday Funday,Vrat, Bhagar, Indian, Maharastrian Cuisine, Thali

This is my Vrat Thali

For Sunday Funday we are sharing "Rice Recipes"

Arroz de Pato by Culinary Cam

Bhuga Chawal by Mayuri's Jikoni

Cheesy Rice by Amy's Cooking Adventures

Crab Sushi Bowl by A Day in the Life on the Farm

Crispy Rice Cereal Brittle by A Messy Kitchen

Fried Rice with Crab and Peas by Karen's Kitchen Stories

Hubble Bubble Pumpkin Rice Pot by Food Lust People Love

Varicha Bhat by Sneha's Recipe

4 comments

Vrat Kacche Kele Ke Seekh Kebab#SundayFunday

In: Indian, Kebabs, Rajgira

Raw Banana (Kaccha Kela) are excellent sources of fibre and vitamins. Their starch content not only helps digestion but gives an excellent texture to dishes. These seekh kebabs are excellent, awesome, delicious and very healthy , gluten-free, vegan with plant-based ingredients , perfect for vrat and serving as starters or as a side dish.
Ingredients
3 large Raw Banana's - boiled and peeled
3 Tablespoon Rajgira atta
A Pinch Ajwain
1 Teaspoon Roasted Cumin Powder
3 - 4 Green Chilies - finely chopped
½ Inch Ginger - finely chopped
½ Teaspoon Chaat Masala - optional
¼ Teaspoon Sendha Namak or to taste
2 Tablespoons Coriander Leaves - chopped
Method

Pressure cook the raw bananas. Peel and mash them.
Combine mashed banana, Rajgira atta, ajwain, cumin powder, green chilies, ginger, chaat masala, chopped coriander and namak, mix well.
Divide the mixture into equal portions. Grease hands with oil and roll each one on skewers and shape it.
Heat oil in a pan on medium high flame. Shallow fry the kebab from both the sides.

Serve hot with Walnut Chutney.
Labels: Vrat, Raw Banana, Rajgira, Kebabs, Indian, Sunday Funday

For Sunday Funday we are sharing recipes made using "Banana"

Banana Apple Coffee Cake Muffins by Karen's Kitchen Stories
Banana Daquiri by A Day in the Life on the Farm
Banana Oat Muffins by Amy's Cooking Adventures
Extra Banana Banana Bread by Food Lust People Love
High Protein Banana Muffins by Our Good Life
Protein Rich Banana Smoothie by Mayuri's Jikoni
Sugarfree Wholewheat Banana Bread by Sizzling Tastebuds
Using Banana Leaves + Cochinita Pibil by Culinary Cam
Vrat Kacche Kele Ke Seekh Kebab by Sneha's Recipe

5 comments

Vrat Siddu With Walnut Chutney#AlphabetChallenge

In: Alphabet Challenge, Boiled Potato, Breads

Siddu is a traditional, stuffed steamed bread from the State of Himachal Pradesh, India. It's made from wheat flour dough, then rolled into thick circles, stuffed and steamed. I have made this for vrat/fasting so used bhagar/sama rice flour ( Barnyard Millet Flour).

Ingredients
For The Siddu Outer Covering
150 Grams Bhagar/Sama Rice Flour
1 Teaspoon Ghee
¼ Teaspoon Sendhav Namak
For The Walnut Chutney
8 -10 Walnuts
3 Green Chillies
½ Cup Fresh Yogurt
Salt To Taste
For The Filling
2 - 3 Medium Potatoes - boiled & mashed
½ Teaspoon Sendhav Namak
¼ Teaspoon Black pepper
½ Teaspoon Grated Ginger - 1/2 tsp, grated
¼ Teaspoon Crushed Green Chilly
2 Tablespoons Chopped Coriander Leaves
1 Teaspoon Lime Juice
For Frying/Tadka
1 Tablespoon Desi Ghee
½ Teaspoon Cumin Seeds
1 Teaspoon Lime Juice
A Pinch Sendhav Namak
A Pinch Black Pepper powder
1 Tablespoon Finely Chopped Coriander Leaves
Method
For The Outer Covering

In a pot / kadai add 400ml water, salt & ghee mix well then add the sama rice flour, mix till it form a smooth batter. Then cook on low flame. With this method it require a little effort to knead. If your batter is still wet then spread it a plate and microwave for 2 minutes to dry it a little, then knead to a smooth soft dough. Cover and keep this aside, till we make the filling & Walnut Chutney
To Make The Walnut Chutney

Soak the walnuts in some little water for some time to soften them. Grind the soaked walnuts and green chillies with some salt to a fine paste. Add yogurt into a bowl and whisk well. Then add the walnut green chilli paste to the yoghurt, mix well and refrigerate till the Siddu's are ready to serve.
For The Filling

Heat desi ghee in a pan add the crushed green chilly, ginger and sauté for a minute, then add the mashed potato and mix well, add rest of the ingredients and give it a good mix. Filling is ready, let this cool.
To Make The Siddu

Make lemon sized balls of the dough.

Place one ball on a lightly oiled plastic sheet/parchment paper. Roll out to a small disc / circle with hand or keep the ball between 2 sheets and roll with the chapatti/puri press.

Use a cutter to cut it into a small circle.

Place 2 tablespoons of the filling.

Gently fold it into as show in the above pic. and press the edges to seal it.

Make all the Siddu's like wise.

Steam the Siddu in a lightly greased steamer for 15 minutes.

Insert a knife to check if the siddus are cooked( the knife should come out clean).
For Frying/Tadka

Heat desi ghee in a non stick broad pan, add the cumin seeds when they start to brown sprinkle a pinch salt, pepper and coriander leaves, mix well, then arrange the Siddu's on the pan When just start to change color at the bottom change sides and fry for a minute only. Switch of the flame.

Sprinkle lemon juice and serve with Walnut Chutney & Yogurt.

Labels: Alphabet Challenge, Steamed, Breads, Vrat, Walnuts, Chutney, Boiled Potato, Healthy, Indian

Let's take a look at the recipes being shared today with Alphabet Challenge 2026 - Alphabet "S"

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Buttery Deviled Eggs with Celery & Shrimp
Blogghetti: Italian Sausage tuffed Shells
Sizzling Tastebuds: Sago Idli Sabbakki Idli
Mayuri’s Jikoni: Sai Bhaji
A Messy Kitchen: Salted Crispy Chewy Oatmeal Cookies
Food Lust People Love: Scallop Roe Bottarga
Karen’s Kitchen Stories: Sear Roasted Steak
Magical Ingredients: Sesame Scallion Star
Jolene’s Recipe Journal: Sheet Pan Gnocchi with Sausage, Peppers and Onions
Culinary Cam: Squash Blossom Crêpes
A Day in the Life on the Farm: Strawberry Shortcake Cheesecake
Sneha’s Recipe: Vrat Siddu With Walnut Chutney

6 comments

Vrat Shengdanyachi Amti#SundayFunday

In: Gluten free, Indian, Maharastrian Cuisine

Shengdanyachi Amti(Danyachi Amti, Peanut Curry) is a Maharashtrian vrat dish that simply means Peanut Curry, where Shengdana stands for peanuts and Amti stands for a curry. This protein rich vrat peanut curry usually add Bhagar Rice ( recipe coming). It is made especially for vrat/fasting in Maharashtra. This is a very easy delicious and unusual recipe that gets ready in no time.
Ingredients
1 Teaspoon Desi Ghee
½ Teaspoon Cumin seeds
1 Green Chilly - finely chopped1 Tablespoon Freshly Grated Coconut
3 Pieces Kokum
1½ Cup Water
1 Tablespoon Jaggery or Sugar
Sendhav Namak to taste
Grind To Fine Paste
½ Cup Roasted Peanuts
½ Teaspoon Cumin seeds
1 Green Chilly - finely chopped
Method
Dry roast whole peanuts until it changes its color. Remove its peels. Grind the peanuts along with cumin seeds & green chillies along with water to a fine paste.

Heat desi ghee in a pot, add cumin seeds, green chillies, fresh coconut and fry well add the ground paste and wash the mixer with water add that too. Add sendhav namak to taste and sugar or jaggery and mix again, then add more water to make a gravy consistency. Add kokum and cover and cook for 10 minutes on low flame, keep stirring in between so that it does not burn at the bottom of the pan.

Vrat Shengdanyachi Amti is ready to be served! Garnish with coriander leaves ( this is optional, if you have it in fasting)
Labels: Gluten free, Vrat, Vegan, Peanuts, Maharastrian Cuisine, Indian,Sunday Funday

For Sunday Funday we are sharing recipes with "Peanuts"

Congress Kadlekai Spiced Peanut Snack by Sizzling Tastebuds
Frozen Chocolate Peanut Butter Truffles by Karen's kitchen Stories
Homemade Butterfingers by Amy’s Cooking Adventures
Miso Gochujang Peanut Roasted Eggplant by Food Lust People Love
Peanut Butter Muffins by Mayuri's Jikoni
Skrewball Brownies by A Messy Kitchen
Thai Chicken Pasta Salad by A Day in the Life on the Farm
Vrat Shengdanyachi Amti by Sneha's Recipe
Warm Peanut Butter Sauce for Dipping by Our Good Life

6 comments

Upvasache Pattice#EatTheWorld

In: Appe Pan, Deep Fried, Eat the World

Upvasache Pattice or Vrat Pattice is a crispy, savory-sweet potato pattice stuffed with grated coconut is popular in Indian fasting cuisine, it's an easy deep-fried mildly spiced. It's gluten free, vegan & mouth melting. I make this so many times that, now I, fry these in appe pan and they are as crisp as the ones deep fried.

Ingredients
1 Cup Freshly Grated Coconut
2 Green Chillies - finely chopped
½ Inch Pieces Ginger - grated
3 Tablespoons Roasted Peanuts
Salt to taste
1 Tablespoon Caster Sugar
1 Tablespoon Finely Chopped Coriander Leaves - optional
¾ Cup Boiled & Mashed Potato
3 Tablespoons Sabudana/Tapioca Powder
2 - 3 Tablespoons Sabudana / Tapioca Powder - for coating
1 Cup Yogurt
3 Tablespoon Caster Sugar
Oil - as required for frying
Method
For The Filling

Grind the ginger, green chillies and coconut to a very coarse paste without adding any water. Take this out on to a bowl, add peanut powder, sugar, salt, coriander leaves mix well and form small balls keep aside.
For The Covering

In a bowl add mashed potatoes, salt to taste, sabudana powder and mix well, knead well. Make equal size balls bigger than the filling and make a cup and add the filling and tightly seal it, roll into again into a smooth round ball.

Roll this filled pattice in roasted sabudana powder and keep aside, like-wise make all the pattice.

Heat oil on medium high flame,

fry them till golden on all sides or fry them in the appe pan.

Serve with whisked yogurt or vrat chutney. Perfect Tasty snack that can be had during fasting.

Labels: Indian, Vrat, Potato, Gluten free, Vegan, Deep Fried, Patties, Millets, Sabudana, Eat the World, Peanuts, Appe Pan

For Eat The World this September will be our 100th post celebrating foods from around the world. Let's commemorate this by celebrating recipes from our individual heritages.
Here I am sharing a recipe from Indian Cuisine, since this is month of Sharvan here is a fasting recipe.

Culinary Cam : Exploring the Culinary Heritage of My Hapa Haoles with Filipino, Swedish, Portuguese, German, and Irish Dishes
A Day in the Life on the Farm: French Canadian Meatball Stew
Sneha's Recipe: Upvasache Pattice
Amy's Cooking Adventures : Zucher Kuka

2 comments

Aloo Tamatar Jhol - No Onion No Garlic#AlphabetChallenge

In: Aloo, Alphabet Challenge, No Onion No Garlic

Aloo jhol is a dish from the North Indian cuisine of Uttar Pradesh, this is a no onion no garlic gravy dish which can be had with puris, luchis or chapatis and also goes well with steamed rice.

Jhol means a thin gravy, wherein the potatoes are first boiled and then add them to the gravy. This gravy does thicken when it cools a little. This is another vrat recipe.

Ingredients

2 Tablespoons Oil
½ Teaspoon Cumin seeds
½ Teaspoon Mustard seeds
1 Inch Piece Ginger - finely chopped
1 Green Chilly - finely chopped
2 Tablespoons Tomato paste
5 Medium Potatoes - boiled
A Pinch of Asafoetida
1 Teaspoon Heaped Coriander powder

1 Teaspoon Heaped Red chilly powder

½ Teaspoon Turmeric powder

½ Teaspoon Sugar

Salt to taste

Water as required
1 Tablespoon Coriander leaves - finely chopped

Method

Chop the potatoes into thin triangle slices.

Grind the green chilly and ginger to make a fine paste. keep aside.

Heat oil in a kadai, add cumin seeds and mustard seeds, when they crackle them add the ground paste and tomato paste, fry till oil surface, then add the turmeric, chilly and coriander powders, with a little water and sauté till oil surfaces.

Add the potatoes and continue to fry for a minute, add salt, sugar, two cups of water or more and bring it to a rolling boil. When it comes to boil, cover and let it simmer on low flame for 10 to 15 minutes till oil surfaces. Keep stirring off and on and mash the potatoes lightly. Adjust the gravy consistency is accordingly by adding more water.

When done then garnish it with coriander leaves and serve with puri, luchi or chapatis or steamed rice.

My Notes

Can use 2 medium tomatoes blended instead tomato paste. Blend the tomatoes with the ginger and green chilly.

Labels: Aloo, Tomato, No Onion No Garlic, Vrat, Uttar Pradesh, Alphabet Challenge

Let's take a look at the recipes being shared today with Alphabet Challenge 2026 - Alphabet "J"

Sneha’s Recipe: Aloo Tamatar Jhol - No Onion No Garlic
Blogghetti: Bacon-Wrapped Jalapeno Poppers
Jolene’s Recipe Journal: Coconut Cherry Jasmine Rice
A Day in the Life on the Farm: Cowboy Candy
Food Lust People Love: Jägersuppe - Hunter's Soup
Culinary Cam: Jasmine-Infused Tres Leches Bundt
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Jerk-Seasoned Caribbean Honey Mustard Sauce
Karen’s Kitchen Stories: Jicama Slaw with Carrots, Cucumbers, and Bell Peppers
A Messy Kitchen: Juniper Butter Cookies
Mayuri’s Jikoni: Veg Jalfrezi

7 comments

Dahiwale Aloo Ki Sabzi/Potatoes In Yogurt Sauce#AlphabetChallenge

In: Alphabet Challenge, Baby Potatoes, Gluten free

Dahiwale aloo is nothing but potatoes in yogurt gravy. This is a very creamy and flavorful gravy. Its quick easy and tastes delicious.

Ingredients
For the Aloo
10 - 12 Peeled Baby Potatoes
½ Teaspoon Cumin seeds
½ Teaspoon Mustard seeds
½ Teaspoon Onion seeds
½ Teaspoon Fennel seeds
¼ Teaspoon Asafoetida
2 Bay leaves
3 Cloves
1 Stick Cinnamon
A Sprig Curry leaves
1 Green Chilly - slit
2 Teaspoon Red chilly powder
1½ Teaspoons Coriander Cumin powder
¼ Teaspoon Turmeric powder
1 Cup Yogurt - whisked
2 Tablespoons Ghee
Salt to taste
For The Garnish
2 - 3 Tablespoons Coriander leaves - chopped

Method
Heat the ghee in a kadai/pan, add the cumin seeds, mustard seeds, onion seeds, fennel seeds and asafoetida. When the seeds crackle, add the bay leaves, cloves, cinnamon, curry leaves and green chilli and sauté for a few seconds.
Add the potatoes, chilli powder, coriander-cumin powder, turmeric powder, salt and sauté till the masala coats the potatoes evenly.

Add ½ cup of water and bring to a boil.
Add the curds and bring to a boil while stirring continuously so that the gravy does not split.

Garnish with the coriander. Serve hot as a side dish or have as a main course meal with rotis, naan or paratha.
My Notes

As this gravy cools, potato will absorb some of it, so serve hot. If serving later then add a little more water and make a thin gravy. By the time you reheat/serve, you will still have some gravy left.
Labels : Baby Potatoes, Vegetarian, Yogurt, Main course, Side Dish, Gluten free, Vrat, Jain food, No Onion No Garlic, Alphabet Challenge

Let's take a look at the recipes being shared today with Alphabet "Y"

Sneha’s Recipe: Dahiwale Aloo Ki Sabzi/Potatoes In Yogurt Sauce
A Messy Kitchen: Frozen Yogurt Pie
A Day in the Life on the Farm: Teriyaki Ahi, Avocado, and Cucumber Salad
Mayuri’s Jikoni: Vegetable Raita | Indian Yogurt Salad
Food Lust People Love: Yamitsuki Addictive Cabbage
Karen’s Kitchen Stories: Yangzhou Fried Rice
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Yellow Mustard Seed Giardiniera Deviled Eggs
Culinary Cam: Yemarina Yewotet Dabo (Ethiopian Honey Bread)
Jolene’s Recipe Journal: Yogurt Cornbread

6 comments

Thakkali Chammanthi/Tomato Chutney#AlphabetChallenge

In: Alphabet Challenge, Appetizer, Chutney

Tomato Chutney is a tangy and tasty South Indian chutney made from tomatoes, herbs and spices, there is no onion no garlic or coconut in it. There are many variations of making Tomato Chutney/Thakkali Chammanthi.

Ingredients
3 Rip Tomatoes - diced
3 Dried Red Chillies
1 Tablespoon Urad Dal
Salt to taste
1 Tablespoon Oil or as required
1 Teaspoon Finely Chopped Ginger
1 Clove
For The Tadka
A Sprig Curry Leaves
½ Teaspoon Mustard Seeds
A Pinch Asafoetida
1 Tablespoon Oil
Method

Heat oil in the pan and add in the urad dal first. On low heat allow it to turn light golden. Now add in the ginger, red chillies (break them into pieces) and the clove. Sauté for a minute till the red chilly changes color. Now add in the chopped tomatoes and salt. Cook the tomatoes till they are soft and mushy.

Take off heat and allow this mix to cool. Now grind this mixture to a fine paste and keep aside. While grinding, you can add 2-4 tablespoons of water to get the desired consistency of the chutney.
For The Tadka

Heat oil in a small tadka pan add the mustard seeds when they splutter, add the asafoetida and curry leaves give this a good mix. Add in the ground tomato chutney, taste for salt, add if needed. Cook for 2 minutes till all comes together. Take it off heat and enjoy this yum..mm chutney!