Thandai (makes 8 glasses)
You can beat the heat with a glass of Thandai and ensure that you stay hydrated and nourished.
Ingredients
1 cup of milk
1½ cups of sugar
1/4 cup of dried or fresh rose petals of the gulkand variety
1½ litres of water
1 tbsp of almonds
1 tbsp of kharbooj/tarbooj seeds well skinned
1 tsp of whole peppercorns
½ tbsp of khuskhus
½ tbsp of saunf
½ tsp of cardamom powder or 15 whole pods
½ tsp of rose water (optional)
Method
1. Soak sugar in ½ litre of water. Keep aside for at least 2 hours.
2. Wash clean all other dry ingredients properly.
3. Soak these in 2 cups of remaining water. Keep aside for at least 2 hours.
4. Grind all soaked ingredient, except for sugar to a very fine paste. Use a grinder for better results.
5. When the paste is very fine, mix it in the remaining water.
6. Place a strong muslin strainer over a large deep vessel. Or tie a strong muslin cloth over rim of vessel and use to strain.
7. Press through muslin with back of palms, to allow the liquid into the vessel.
8. Add remaining water, a little at a time to extract more.
9. Pour back some of the extracted liquid and press, repress.
10. Repeat this process till the residue becomes dry and husk-like.
11. Add milk, sugar and rosewater to the extracted liquid.
12. If using cardamom powder mix it in with the milk.
13. Mix well. Chill for an hour or two before serving.
Kotu Parantha (Buckwheat Parantha)
When you have been fasting for an entire day, you tend to stress out more due to weakness and hunger. Buckwheat thanks to its high magnesium content has a relaxing effect. Thus it will not just satiate your hunger but also put you at ease!
Ingredients
2 cups of kotu ka atta
1 large potato, boiled and mashed
1 tbsp. oil
1 tsp of sendha namak (rock salt)
1 cup of water to knead dough
Ghee for frying the paranthas
Dry flour for dusting
Method
1. Mix atta, potatoes and salt together, add water and knead into a piable dough. Cover and keep it aside for at least 30 minutes.
2. Break dough into 8 pieces and shape each into round, smooth balls, dusting with atta, if it gets sticky.
3. Roll into rounds of 1/4 cm/ 1/8" thick. You will have to roll by patting with hand. If you want to roll with a rolling pin, increase the proportion of potatoes.
4. Heat the tava. Place parantha on the tawa, lower flame to medium and when edges start lifting slightly, make a spread ghee along the corner of the parantha.
5. When the underside is crisp and darker, smear ghee on the uncooked surface, increase flame and turn the parantha upside-down.
6. Cook on the other side too. It is ready to be served when dark and crisp on both sides.
Saboodana Kheer
Sabudana is full of starch or carbohydrates and is great for a quick boost of energy. Thus it will ensure that all your energy is restored and it also has a great cooling effect which is what makes it great for this weather!
Ingredients
4 cups of milk
1 tbsp of sago (saboodana) granules
3/4 cup sugar
1/4 tsp cardamom powder
1 cup of water
Method
1. Wash and drain the saboodana granules and keep it aside for 10 minutes.
2. When moisture is absorbed, loosen the grains.
3. Heat water. Add saboodana into the water and bring to a boil while stirring.
4. Reduce heat, simmer for 5-6 minutes, and add a tbsp. more water if required.
5. Add milk and bring back to a boil.
6. Simmer for 5 minutes. Then, add sugar, and cardamom.
7. Stir occasionally; simmer till saboodnana granule is cooked, but not mushy.
8. Check by pressing it between thumb and finger. It should flatten on pressing.
9. Serve hot, with nuts if desired.
Peanut Curry
Peanuts have very high amount of protein which will boost your energy and elevate you from your weakness. Peanut is rich in calcium which makes it women's best friend as most of the ageing women face the problem of calcium deficiency.
Ingredients
1-2 cups of finely ground, roasted peanuts
2 green chilies
tamarind or kokum to taste
ghee
3-4 of cups water
cumin seeds
coriander
fresh coconut
2 sticks of cinnamon
2 cloves
jaggery
salt to taste
Method
1. Boil water, add ground peanuts.
2. Ground paste of cumin seeds, green chilies, cloves, cinnamon, salt and jaggery.
3. Add kokum or tamarind pulp to it according to taste.
4. After the curry is well cooked, garnish with coriander leaves and coconut.
Sweet Potatoes Kap
Sweet potatoes are not only rich in vitamins, but it also stabilizes your sugar levels. Apart from that, if you are suffering from low blood pressure, sweet potatoes can be higly beneficial for you. Which is why we strongle suggest you have this delicious kap this shivratri!
Ingredients
1 kg sweet potatoes
250 gm sugar
ghee for frying
cardamom powder
Method
1. Peel the skin off the sweet potatoes after washing them thoroughly.
2. Cut it into round thin slices and fry in ghee.
3. Now, you have to make the sugar syrup. For that, take 1/4 of the equivalent volume of the slices of sugar and make a syrup which has a good consistency.
4. Add cardamom powder to it.
5. Now place the fried sweet potato slices in syrup and stir lightly.
6. Keep them for some time till it soaks in the syrup and then remove. Have them while they are nice and crispy!
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