<p>We all have grown up with our elders dishing out tasty recipes and homely food. I saw my grandparents cooking traditional food at home and was always interested in the spices and seasoning that were used in all of them. </p>.<p>I was 20 years old when I started cooking. I wanted to keep making healthy options and always made sure whatever I cooked was out of millets and other home-grown crops like wheat, maize etc, while making them taste as authentic as possible. I would add my own touch to them too. </p>.<p>The two recipes I am sharing here are of dishes which are traditionally connected to the festivals and the fasting period of Navaratri.</p>.<p>I first had a ‘Sabudana Khichdi’ and ‘Singhare Atta Ka Halwa’ when I was a teenager and always connect family, togetherness and spirituality to the food. </p>.<p>The recipes shared here have pure ghee and dry fruits added to it, depicting authentic Rajasthani flavours. I hope you will enjoy the flavours. </p>.<p><strong>Vishakha Goenka Sanganeria, owner, Kesariya.</strong></p>.<h2><strong>Recipe:</strong></h2>.<h3><strong>Kesariya Sabudana Khichdi</strong></h3>.<p><strong>Ingredients</strong><br />- Sabudana - 30 gm<br />- Peanuts - 2 tbsp<br />- Boiled potatoes - 1 cup<br />- Green chillies chopped - 1 tsp<br />- Coriander leaves for garnishing<br />- Ghee - 3 tbsp.<br />- Cumin seeds - 1 tsp</p>.<p><strong>Method</strong><br />- Soak sabudana in water for two hours.<br />- Chop a few potatoes and green chillies. Roast some peanuts.<br />- Add ghee in a pan, add cumin seeds. Add the potatoes, peanuts and the green chillies.<br />- After it has been cooked for few minutes, add the sabudana and mix well. Add salt as per your taste preference.<br />- Stir the khichdi for some time till the sabudana beads are cooked.<br />- Sprinkle chopped coriander on the khichdi.</p>.<h3><strong>Kesariya</strong> <strong>Singhare Atta Ka Halwa</strong></h3>.<p><strong>Ingredients</strong><br />- Ghee - 1/2 cup<br />- Singhare ka atta - 1 cup<br />- Sugar - 3/4 cup<br />- Hot water - 2 cup<br />- Almonds and pistachios for garnishing.</p>.<p><strong>Method</strong><br />- Add ghee in a pan, then put the ‘singhare ka atta’.<br />- Roast the atta in ghee till it’s slightly brown and cooked.<br />- Add sugar to the above mixture on the pan.<br />- Pour hot water into the halwa and stir till it is mixed well.<br />- Top it with ghee and garnish with cut almonds and pistas.</p>
<p>We all have grown up with our elders dishing out tasty recipes and homely food. I saw my grandparents cooking traditional food at home and was always interested in the spices and seasoning that were used in all of them. </p>.<p>I was 20 years old when I started cooking. I wanted to keep making healthy options and always made sure whatever I cooked was out of millets and other home-grown crops like wheat, maize etc, while making them taste as authentic as possible. I would add my own touch to them too. </p>.<p>The two recipes I am sharing here are of dishes which are traditionally connected to the festivals and the fasting period of Navaratri.</p>.<p>I first had a ‘Sabudana Khichdi’ and ‘Singhare Atta Ka Halwa’ when I was a teenager and always connect family, togetherness and spirituality to the food. </p>.<p>The recipes shared here have pure ghee and dry fruits added to it, depicting authentic Rajasthani flavours. I hope you will enjoy the flavours. </p>.<p><strong>Vishakha Goenka Sanganeria, owner, Kesariya.</strong></p>.<h2><strong>Recipe:</strong></h2>.<h3><strong>Kesariya Sabudana Khichdi</strong></h3>.<p><strong>Ingredients</strong><br />- Sabudana - 30 gm<br />- Peanuts - 2 tbsp<br />- Boiled potatoes - 1 cup<br />- Green chillies chopped - 1 tsp<br />- Coriander leaves for garnishing<br />- Ghee - 3 tbsp.<br />- Cumin seeds - 1 tsp</p>.<p><strong>Method</strong><br />- Soak sabudana in water for two hours.<br />- Chop a few potatoes and green chillies. Roast some peanuts.<br />- Add ghee in a pan, add cumin seeds. Add the potatoes, peanuts and the green chillies.<br />- After it has been cooked for few minutes, add the sabudana and mix well. Add salt as per your taste preference.<br />- Stir the khichdi for some time till the sabudana beads are cooked.<br />- Sprinkle chopped coriander on the khichdi.</p>.<h3><strong>Kesariya</strong> <strong>Singhare Atta Ka Halwa</strong></h3>.<p><strong>Ingredients</strong><br />- Ghee - 1/2 cup<br />- Singhare ka atta - 1 cup<br />- Sugar - 3/4 cup<br />- Hot water - 2 cup<br />- Almonds and pistachios for garnishing.</p>.<p><strong>Method</strong><br />- Add ghee in a pan, then put the ‘singhare ka atta’.<br />- Roast the atta in ghee till it’s slightly brown and cooked.<br />- Add sugar to the above mixture on the pan.<br />- Pour hot water into the halwa and stir till it is mixed well.<br />- Top it with ghee and garnish with cut almonds and pistas.</p>
