Mahashivratri Special: 2 Simple Recipes To Consider For Your Fast

Beetroot – 3 cups, grated

Full fat milk – 4 cups

Sugar – 6 tbsp

Ghee – 3 tbsp

Green cardamom powder – 5-6 pods

Cashew – 20, whole

Raisins – 1 tbsp

Method:

In a deep-bottomed pan, add grated beetroot and milk.

Keep the flame on low to medium, bring it to a boil, then let it simmer. Stir every now and then.

Once the milk reduces to about 80%, add ghee and sugar. Mix well.

Keep simmering and stirring until the mixture thickens.

Finally, add cashews, cardamom powder, and raisins. Let it cook until all the milk is absorbed.

Turn off the heat and serve it warm. Enjoy!

Sabudane Ki Khichdi

Sabudana (tapioca) – 2 cups

Peanuts – 1 cup, roasted and coarsely ground

Potato – 2 large, thinly sliced

Carrot – 1-2, cut into thin, long strips

Green chilli – 6, slit

Mustard seeds – 1 tsp

Oil – 5 tbsp

Curry leaves – A few

Coriander leaves – 2 tbsp, chopped

Turmeric powder – ½ tsp (optional)

Salt – To taste

Method:

Rinse the sabudana once, soak it in just enough water to cover it for a couple of minutes, then drain completely. Cover and let it rest overnight (or at least 8 hours).

Heat oil in a deep pan over medium heat. Add mustard seeds and let them pop, then toss in the curry leaves.

Add green chillies, and potatoes. Sprinkle in some salt and turmeric (if using). Stir-fry until the potatoes are soft.

Now, add the carrots. Cook for a few minutes until the carrots soften.

Gently mix in the soaked sabudana and peanut powder. Stir well, making sure it is evenly coated. Cook for about 10 minutes on medium heat, stirring occasionally, until the sabudana turns slightly translucent.

Garnish with fresh coriander leaves and serve hot.