Vrat wale Aloo


3-4 boiled potatoes
2 green chillies chopped
1 tablespoon of finely chopped green coriander
1 tablespoon ghee
1 tablespoon jeera
1/2 teaspoon lal mirch powder
1 tablespoon roasted peeled and crushed groundnuts
1/2 cup curd
Salt to taste


Peel and cut boiled potatoes.
Heat ghee in a pan.
Add jeera till it crackles.Add aloo, lal mirch, green chillies and groundnut powder.
Mix beaten curd and salt.
Garnish with green coriander.

Enjoy as a vrat/upas dish!


Danya chi Kadhi


1/2 Cup mungfali powder (groundnuts dry roasted, peeled and coarsely ground)
1 Cup dahi (curd)
1 Hari mirch (green chilli chopped)
1 Table spoon finely chopped hara dhania (coriander leaves)
1 Tea spoon ghee
1 Tea spoon jeera (cumin seeds)
1 Laung (cloves)
5 Kali mirch (pepper)
1/2 Tea spoon lal mirch
Pinch of sugar (optional)
Salt to taste


In a mixer jar make fine paste of groundnut powder adding little water.
Add this paste to dahi and mix well.
Heat ghee in a pan and add jeera, kali mirch and laung.
Pour dahi-groundnut mixture stirring continuously .
Add hot water to get the required consistency.
Add salt, sugar and lal mirch.
Boil for 2 mins.
Garnish with hara dhania and serve with Bhagar (sama chaval,mordhan,samo), Saboodana usal, Ratala kees or Saboodana vada.

Sabudane ki Usal/ Khichadi


2 Cup saboodana, wash and strain. Keep aside for 4-5 hours.
1/2 cup groundnut powder (dry roast groundnuts, peel and coarsely grind)
2 Boiled aloo (potatoes) chopped
1-2 Tea spoon sugar (optional)
1 Hari mirch (green chilli) chopped
1 Table spoon finely chopped hara dhania (coriander)
1 Table spoon lemon juice
1 Tea spoon lal mirch (red chilli powder)
1-2  spoon desi ghee
1 Tea spoon jeera (cumin seeds)


Mix saboodana, groundnut powder, salt, sugar, hari mirch and lal mirch.
Heat ghee in a pan and add jeera.
Add aloo and fry.
Add saboodana and mix well.
Cover and cook on low flame till the saboodana becomes soft.
Add lemon juice and garnish with hara dhania.
Serve hot with nimbu ka achar and vrat ki chutney.

Sabudana Vada


1 cup sabudana
8-9 medium size boiled peeled and mashed potatoes
2 tablespoons hara dhania finely chopped
1 green chilli finely chopped
1/4 cup groundnut powder (groundnut dry roasted, peeled and coarsely ground)
1/2 teaspoon jeera
1/2 teaspoon lal mirch powder
Salt to taste
Oil for deep frying


Wash sabudana thoroughly, strain water and leave it for 7-8 hours to become soft.
Mix all the ingredients in a bowl.
Make small balls and gently press them on palms & make a small hole in the center to make vadas (around 18-20)
Deep fry till golden brown colour to get a crisp cover.
Serve hot with nimbu ka achar, fresh curd and vrat wali chutney.

Nimbu ka Achar

20 lemons (chopped)
1/2 cup salt
3/4 cup sugar
Lal mirch (red chilli powder) quantity can be adjusted according to taste.

Mix salt, sugar and red chilli powder.
Add this to lemon.
Mix well and fill it in a jar.
Shake the bottle well on every alternate day for a week.
When the lemon pieces are soft , the pickle is ready to be served.

Nimbu ka Achar Finished.jpg

Ready to serve after 15 days 🙂