Thursday, July 26, 2007

Feasting while Fasting

by Priyanka posted at 3:48 PM 11 comments

That has to be the biggest oxymoron you have ever heard. Yesterday was Mothi Ekadashi- mostly all Maharashtrians fast on this day (or atleast my parents religiously do so). That however doesnt include us- we wholeheartedly believe in yes, feasting while fasting. Now you might but ask- duh!!! what does that mean? Well, if you have never had sabudanyachi khichdi (sago khichdi), sabudana vada (sago vadas), upasache thalipeeth (indian flat bread made with upvas flour), upasachi batatyachi bhaji (crispy potato vegetable), varayache bhaat (also known as samo/moraiyo khichdi), danyachi amti (peanut curry), ratalyache/batatyache kees (spicy stir-fried grated sweet potato/yam) , ratalyacha god fodi (sweet potato/yam chips), rajgirya cha sheera (sheera made from amaranth seeds).....(ok, are you drooling now?).........the list goes on.....then you have really missed out on some really sumptous food and a simple way to put on some weight:). These delicasies are prepared specially on days when you fast and we used to hoard on these food preparations as kids- still do. So when my mom called me up two days ago to remind me that it was Ekadashi (least i forget to fast), i decided to go all out and make this one yummilicious fare

Warning: All these dishes are highly calorific in the nutritional sense. Calorie-consious people should forego reading any further...

Still with me...ok, here we go- I made Seven dishes- Upasache thalipeeth, Upasachi batatyachi bhaji, Sabudanyachi khichdi, Sabudana vada, Cucumber-yoghurt raita, Ratalyacha kees and Ratalyacha god fodi. The recipes follow .....

Upasache thalipeeth

1-1/2 cup upasachi bhajni (a special flour made specially for fasts-updated 07/28/07 confirmed by my mom-majorly made from sabudana and moraiyo flour and then lesser proprotions of rajgira and water chestnut flour)
1 potato (grated)
4 green chilies chopped
1/2 tsp red chili powder (adjust according to your spice level)
2 tbsp roasted peanut powder (optional- roast the peanuts, remove the skin and grind them to a semi-fine powder)
2 tsp coriander finely chopped
salt to taste
1/3 tsp sugar

1. With little water (you wont need much), mix all the above ingredients and make a firm dough out of it as depicted here (the entire process of making the thalipeeth is same from here on- the only difference being this variation of the thalipeeth can be had on days when you fast).

2. Wet your palms with some oil or water and on a plastic sheet, start patting the small balls of dough into a round and even flat shape. Make a couple of holes in it so that it will help cook the thalipeeth better.

3. Heat a pan and grease it with some oil. Place the thalipeeth in the pan and apply some more oil to the holes and on the sides and cook it on both sides till you see brown spots.

4. Remove and serve with some home-made butter or curd.

Upasachi batatyachi bhaji

There are two ways of making this (you either boil the potatoes or cook them while actually preparing the recipe), but i have always loved this potato dish on the crunchy-crispier side so i dont boil my potatoes.

Serves 2


2 medium potates (diced)
salt to taste
1/3 tsp red chili powder
1 tbsp coriander-chopped

For tempering:
1 tsp cumin seeds
3 green chilies -chopped
5-7 curry leaves
2 tbsp ghee

1. Heat ghee in a wok and add cumin seeds to it. When they splutter, add the green chilies and curry leaves, saute for 2 minutes and add the diced potatoes.

2. Add salt and cook till they are completely done and also a little brown on the sides (you have to keep stirring them once in a while to prevent sticking to the pan or add some more ghee).

3. Add the chili powder, mix well and let cook for another 5 minutes.

4. Garnish with coriander and serve hot with varayache bhaat or just as a side-dish.

OK i am not posting the recipe for Sabudana khichdi since i have posted it earlier here.

Sabudana vada
Makes 8 vadas

1 cup sabudana
3 medium potatoes (boiled)
4 green chilies
1/2 tsp red chili powder (adjust more or less according to your spice level)
salt to taste
1/3 tsp sugar
2 tbsp coriander (finely chopped)
4 curry leaves coarsely crushed
2 tbsp roasted peanut powder

1. Soak the sabudana a day ahead or atleast 5-6 hours prior to making the vadas. When its puffed and each sago grain is dry, soft and separate, you know that its ready to be devoured.

2. Mash the potatoes and mix them with the sabudana, add in the rest of the ingredients and pat them out into small patties.

3. Deep fry them and serve hot with curd or cucumber raita.

Cucumber-youghurt raita

1 cucumber (grated)
3 tbs yoghurt
salt to taste
1 tsp roasted peanut powder
1 green chilli -diced
1 tbsp coriander
1/3 tsp sugar

1. Mix all the ingredients and serve chilled with the vadas.

P.S.- I will be posting the rest of the recipes tomorrow or day after whenever i have a chance... till then enjoy...

Comments 11 comments
archana said...

Mala hey sagle padartha awadtat :)Kharach feasting while fasting karto apan maharashtrian lok :)

Roopa said...

wow delicious! i love the thalipeeeth

Asha said...

I love Thalipeeth,upvaas or not!:))
Your's sounds really authentic.I have bought Rajgira flour,didn't know what to do,not I know.Thanks:)

Priyanka said...

Archana mala pan avadtat- apan loa kharokhar ekadashi ani dupat khashi karto:)

Thank you Roopa

Asha- thanks. You can make sheera or laddoos from the rajgira flour too- they are too yumm... especially the sheera.... you will forget the regular semolina sheera after you have this one...

Neelam said...

Lovely Feast during the fast! I love the sabudana vadas!

Dhana said...

Such an apt title! Most times for me fasting actually turns into feasting with sabudana khichadi being my all time favorite!!

Sukanya Ramkumar said...

These are really mouth watering recipes.....Sabudana vada is looking perfect....Love them..

Tee said...

Truly Yummilicious!:) You really believe in 'Ekadashi Duppat khaashi' ;) too! mi suddha ekadashi keli hya veles ani mi pan hyatlya ek-don recipes post karnaar aahe.

Anonymous said...

i conviniently told myself mala sabudanyane pitta hota, mhanje he sagla khaylach naki

Anonymous said...

Tks for the post

Padmaja Sahani Sarkar said...

Great!! all these reminded me of my 'maher'. In the upasachi bata mums place there is a slight variation, we grind coconut and corainder leaves and mix it in....

Good ones...

Padmaja Sahani Sarkar

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