One of the most well-known Indian holidays, Maha Shivratri is observed with great fervour and devotion by devotees all over the world. The Maha Shivratri festival will be observed on February 18 this year. On this auspicious day, Lord Shiva devotees typically observe a fast, offer prayers, and engage in a number of rituals to invoke the Lord’s blessings. Maha Shivratri is a very auspicious night for fasting and staying awake because it promotes spiritual development and enlightenment.
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All Indian festivals revolve around food. People refrain from eating white salt, wheat, rice, non-vegetarian foods, onion, garlic, and other foods during the Maha Shivratri fast.
Makhana Kheer
- 1 tbsp ghee
- 2 cups of makhana
- 8 cashews
- 2 tbsp raisins
- 2 cups of milk
- ¼ cup jaggery powder
- Â 1 pinch saffron
Method-
- In a pan, heat 1 tbsp ghee.
- Add 2 cups of makhana and roast on low heat for about 3 minutes.
- Take 1 cup of roasted makhana and add them to a blender along with cashews.Blend to form a coarse powder.
- In a pan, heat 2 cups of milk.
- Add jaggery powder, saffron strands and makhana-cashew powder and give a mix.
- Cook for 2 minutes.
- Now add roasted makhana and cook for about 5 minutes more.
- Makhana Kheer is now ready to be served.
Kuttu Cheela
Ingredients required-
- ½ cup kuttu flour
- 1 grated potato
- ½ grated beetroot
- ½ grated carrot
- 1 green chilli
- ¼ tsp cumin seeds
- 2 tbsp curd
- sendha namak as per taste.
Method-
- In a mixing bow, add kuttu flour, grated potato, beetroot and carrot.
- Also add finely chopped green chilli along with cumin seeds, curd and sendha namak as per taste.
- Give a mix.
- Add water in small batches and mix.
- Once the mixture attains a batter-like consistency, it is ready.
- The batter must be of medium consistency.
- Grease a non-stick tawa with oil. Pour 2 ladles of batter on it and spread in circular motions.
- Cook from both sides until crispy and serve.
Sabudana Khichdi
Ingredients required-
- 1 cup sabudana
- ¾ cup water
- 1 tsp cumin seeds
- 1 boiled potato
- ¼ cup roasted peanuts
- 1 curry leaf sprig
- 1 green chilli
- ¼ tsp black pepper powder
- 2 tbsp oil and sendha namak as per taste.
Method-
- Wash the sabudana well and soak it in ¾ cup of water.
- Heat 2 tbsp oil in a pan.
- Â Add cumin seeds, curry leaves, chopped green chilli and let them splutter for a minute.
- Add chopped boiled potato, roasted peanuts and drained sabudana pearls.
- Toss and cook till the sabudana turns translucent.
- Keep stirring to prevent the sabudana from clumping.
- Season the sabudana with black pepper powder and sendha namak.
- Cook for one more minute and serve.
