Karwa Chauth Thali: Karvachauth is celebrated in different ways in India. Somewhere on this day, food with garlic and onion is eaten and nowhere! Therefore, Grihalakshmi has brought for you such a plate, which will have a confluence of sweetness, spices and royal style, so that after opening the fast, both mind and taste are satisfied.
Material: Cheese 250 grams (chopped in cubes), cashew 10-12, almond 6-7, tomato 2 (boiled and poriped), ginger 1 inch piece, green chilli 1, curd 3 tablespoons (folded), fresh cream 2 tablespoons, ghee 2 tablespoons, ghee 2 tablespoons, whole spices, 1 Tejpatta, 2 Crucient, 2 Green Cardamom, 1 Little Crystall, 1 Little Crystall, Turoni Classes Chili powder ½ tsp, salt as per taste, sugar ½ tsp (for taste balance)
Method: Soak cashews and almonds in hot water for 15 minutes and make a paste. Heat the ghee, add whole spices and let the fragrance. Add ginger-green chili paste, fry for 1 minute. Tomato Puree, Turmeric
And add red chili powder and cook for 3-4 minutes. Add curd and keep mixing on low heat. Add cashew nuts paste, add salt and sugar. Add cheese and cook on low flame for 5 minutes.
Turn off the gas by adding cream.
Material: Basmati rice 1 cup (soaked 20 minutes), ghee 1 herself, whole spices 2 cloves, 2 green cardamom, 1 small cinnamon piece, raisins 1 tbsp, pistachios 1 tbsp (chopped), saffron 8-10 threads (soaked in lukewarm milk), salt 2 cups.
Method: Heat ghee in a pan and fry whole spices. Add raisins and pistachios and fry till it becomes light golden. Add soaked rice and stir for 2 minutes. Add water, salt and saffron milk. Cover and cook on low flame until the rice is ready to swell.
Material: Rice the cup (washed and soaked), milk 1 liter, sugar ½ cup, rose water 1½ teaspoons, dried rose petals 1 tbsp, cashew nuts 2-2 (chopped), pistachio 1 tbsp.
Method: Boil milk, add soaked rice to it. Cook on low flame for 25-30 minutes, keep stirring in between. If the rice becomes soft, add sugar and cook for 5 minutes. Add rose water and petals before turning off the gas. Add dry fruits and serve cold or hot.
Material: Makhane 1 cup, curd 1½ cups (folded), ghee 1 teaspoon, black pepper powder the teaspoon, rock salt as per taste, roasted cumin powder ½ tsp ½ tsp.
Method: Heat the ghee and fry till it becomes light crisp. Cool and break it lightly. Add makhana, salt, cumin powder and pepper to the curd and mix. Serve cold.
Material: Small potatoes 6 (boiled and peeled), cheese 50 grams (grated), cashews
5 (chopped), green chili 1 (finely chopped), green coriander 1 tbsp, salt as per taste, tomato puree 2 big tomatoes, ginger ½ inch piece (grated), fresh cream 1 tbsp,
Ghee 2 tablespoons, turmeric the teaspoon, red chili powder ½ tsp.
Method: Cut the potatoes from the middle and take out a little pulp. Fill it with cheese, cashew nuts, green chillies, coriander and salt. Heat the ghee and bake the filled potatoes till it becomes light golden. Add ghee, ginger, tomato pori, turmeric and red chili to the second pan and cook for 5 minutes. Add salt and cream, then potatoes
Put in gravy and cook on low heat for 3 minutes.
