Rajgara Seero with salt taste or Farali Seero

This is my contribution for Celebrations for Ganesha Chaturthi – Event. This event announced by Latha Narasimhan….the basic purpose of this event is…. festivals are not really so much for feasting and indulgence but more for socializing and devoting time to celebrate our culture. And how can there not be an online community celebration of the birthday of a God who has such a powerful and universal appeal? Ganesha - the elephant headed god with all his various forms and distinctive iconography will surely be delighted.
This is the first time, I combined sweet with salt andit turned out very nice. If you will try this thenYou will always sayThat sweet and salt taste together feels like heaven.I get this idea from one of my favorite biscuit"Little Hearts".


Ingredients:
1-cup Rajgara flour
1-cup sugar
1\2-cup ghee
One small piece dry coconut
3-cub cheese
1\2-cup mava
Dryfruits (Cashew nuts and rasins)

Rajgara flour is easily available in Indian grocery store.

Method: Step 1: Grate dry coconut, cottage cheese and Mava(in hindi it is Khoya,in english it is calledcondensed milk) Step 2: Heat the 2-cup water in another vessel and keep aside.
Step 3: Heat the ghee in heavy bottomed pan. Add the rajagara flour.

Step 4: Cook over low flame and stir continuously.

Step 5: Cook till flour color turns into golden brown. Approximately 10-15 minutes.

Step 6: In low flame add grated cheese in it and mix well.


Step 6: Turn off the flame and add grated mava in it. While mixing , if ghee appears on top of the flourthen consider that flour is roasted nicely.



Step 7: After that add hot water in low flame.

Step 8: Add the sugar in above mixture.

Step 9: Let it simmer for another 10-15 minutes. Also add clean and washed rasins in it.

Step 10: When all the water is absorbed remove from the heat.

Step 11: Place it in another bowl and add half of the grated coconut in it.

Step 12: Decorate with cashew nuts and another half of the grated coconut.
Serve hot……

Farli Muthiya and Frali Kheer (Moraiya ni Kheer)

Farli Muthiya
Often made when "fasting", this is a delicious ,tasty and easy "fasting" dish without oil.:)

Ingredients:
6 potaotes
5-6 green chillies
1-cup of roasted peanuts
3-4 tbsp lemon juice
2-tbsp sugar
Salt to taste


Method:
Step 1: Grind the roasted peanuts in mixer until smooth paste and Keep it aside.

Step 2: Cut the green chillies into small pieces.

Step 3: Peel the potatoes and grated it.

Step 4: Mix all items and make desire shape for “Muthiya”.

Step 5: Add enough water in steamer and place the “Muthiya” in it.

Step 6: Steam for 15-20 minutes on medium flame.

Step 7: Let it cool and after you can eat with tomato Ketchup.

I had frozen the mango pieces in summer so I serve these frozen pieces of mango with cashew. This is my dinner for Monday as “Shravnmas Somvar (Monday)”.

I love this cup...............

Moraiya ni Kheer

Moraiya is frail item and this is easily available at Indian grocery store.

Gujarati known as "Samo" or "Vari Tandool" in Marathi

Ingredients:
1\2-cup Moraiya
1\2-cup sugar
2-cup milk
Almond, Cashewnut and Pista

Method:
Step 1: Chopped the Almond, Cashew and Pista and keep aside.

Step 2: Wash the Moraiya for 2-3 times. Boil the Moraiya in the milk on a medium flame.

Step 3: Make sure you stir frequently otherwise your milk may burn at the bottom of the vessel.

Step 4: Add the sugar and stir till the mixture thickens.

Step 5: You can serve Kheer as cold.
Step 6: Cold kheer tastes divine with shavings of cashew, almond and pista.

Lots of 'Fasting" Item cooking in this month wait for another post.......

Moraiya ni Khichdi

Ingredients:
50gm Moraiyo( known as “Samo” ),
2-finiely chopped potatoes,
4-finiely chopped green chilli,
1\2-cup groundnut,
2-tbsp cumin seeds,
2-tbsp oil,
5-6 curry leaves,
Water for cook,
Salt to taste,
Coriander leaves for garnish.
Method:
Step 1: Wash the grain for 2-3 times.

Step 2: Heat the oil in pan and add cumin seeds and curry leaves in it.

Step 3: Then add green chillies and groundnut in it.

Step 4: After that add 2-cup water in it.

Step 5: Cook until water is very hot.

Step 6: After that add finely chopped potatoes in it.

Step 7: After 5-minutes when potato is cook then add grain in it.

Step 8: Cook in low flame until all water part is dissolve.

Step 9: Stirring continuously in between.
Step 10: Turn off the flame and garnish with coriander leaves.

Step 11: Serve hot.In Marathi known as “Vari Tandool”. I know this Marathi name by Trupti Blog. Thank you Trupti.:) We often made this Khichdi in fast. Fast with out fruit is not possible so this is simple mango cube dish for fast member only..:)