Enjoy Veggi Delights of the Shravan Season

Monsoon apart from rains also invites the month of Shravan according to the Hindu calendar. Shravan month has been derived from Hindu mythology. Shravan was son to poor and blind parents. He spent his entire life in sincere service, duty and devotion to his parents. This month is very auspicious for praying to Lord Shiva. Devotes worship Lord Shiva by fasting and prayers. People who are true believers sacrifice their urge to have non-vegetarian food by turning into vegetarians during the month of Shravan.

We at The Westin Mumbai Garden City recognize the importance of Shravan and modified our menu to tantalize the taste buds with delicious vegetarian food. Our Executive Chef, Ajay Chopra has shared his recipe of Shravan dishes keeping in mind the fasting season. Make fasting more appealing with the recipes below and share your views with us.  

SHAKARKANDI CHAAT

Ingredients

500gm shakarkandi-boiled, peeled, cubed

15gm chaat masala

10gm chilli powder

15gm cumin seeds-roasted and powdered
15gm rock salt
lemon juice-to taste
2 green chillies finely chopped
Coriander leaves chopped to garnish

Method of preparation

1. Mix all the ingredients together, adjusting spices according to taste and serve.

DAHI PUDHINA ALOO

Ingredients

180gm aloo (potatoes) boiled and peeled
15gm ginger-finely sliced
 5gm asafetida
15gm cumin seeds
10gm garam masala
20gm coriander powder
15gm salt
15gm chilli powder
15gm turmeric powder
100gm yogurt (curd)
3-4 green chillies
30gm clarified butter
30gm coriander leaves chopped

 Method of preparation

1. Peel potatoes and cut into cubes and blanched.
2. Heat the ghee, add cumin and asafetida. When the cumin splutters, add ginger and sauté till slightly fried.
3. Lower the flame add yogurt at a time, stirring vigorously until all of it is well blended.
4. Add garam masala, coriander, salt, and turmeric and chilli powder. Stir a few times until well mixed, add potatoes and green chillies and cook it for 10mins.
5. Add about 2 cups water, bring the mixture to a boil, and then simmer uncovered for about 10 minutes.
6. Serve aloo dahi wale hot, garnished with coriander leaves.

SABUDANA KHEER

Ingredients

100gm Sago granules
 200ml Milk
10gm Cardamom Powder
50gm Sugar

100gm Water

Saffron for garnish

Pistachio for garnish (chopped)

Method of preparation 

1. Wash the sago granules and drain.
2. Leave aside for 10 minutes.
3. Loosen the sago grains when moisture is absorbed.
4. Heat water and add sago granules.
5. Bring to a boil. Stir constantly.
6. Slow down the flame and simmer for 5 minutes.
7. Pour milk and bring the mixture to a boil.
8. Cook for about five minutes.
9. Add sugar and cardamom.
10. Keep stirring occasionally.
11. Cook till sago becomes soft but not mushy.
12. Garnish with saffron and pistachio.

KADDU KI SUBZI

Ingredients

250gm Pumpkin (cut into 1" cubes)

3 whole Dry Red Chilies

10gm Fenugreek Seeds

10gm Cumin Seeds

10gm Turmeric Powder

10gm Red Chili Powder

15gm Raw Mango Powder

15gm Sugar

50ml Cooking Oil

Salt to taste (saendha Namak)

Method of preparation 

1. Heat the oil in a flat pan. Add cumin and fenugreek seeds and fry until spluttering stops
2. Add dry red chilies and saute for half a minute.
3. Add the powdered spices and cook for 2-3 minutes.
4. Add the pumpkin cubes, sugar and season with salt.
5. Cook until pumpkin turns soft. Sprinkle a little water only if required.
6. Serve hot with aloo pulao.

ALOO PULAO

Ingredients

100gm Samwat Rice (also known as Parsai ke chawal)

30gm Ghee

10gm Cumin Seeds

2 Cloves

2 green Cardamoms

1 large Potato (diced in small pieces)

15gm Rock Salt (saendha Namak)

100ml Water

Method of Preparation

1. Heat ghee in a pan
2. Add cumin seeds, cloves and cardamom to the oil.
3. When they give off fragrance, add potato and rice
4. Stir-fry to a light brown color
5. Add rock salt ,and water
6. Cover the pan and let it simmer on low flame for about 15 minutes.
7. Garnish with green coriander

ALOO RAITA

Ingredients

3 no Potatoes (boiled & chopped)

100gm Curd

15gm Cumin Seeds (roasted and powdered)

10gm tsp Red Chili

Rock Salt, to taste

Method of Preparation

1. Beat the curd till it turns smooth 
2. Add chopped potatoes and mix it well 
3. Add roasted cumin powder and chilli powder to potatoes.
4. Add it to potato curd mixture 
5. Sprinkle rock salt to taste
6. Keep it in refrigerator and serve along with the meal

DAL STUFFED POORI

Ingredients

120gm Wheat flour

50gm Moong Dal

1/2 tsp Cumin Seeds

2 Cardamoms

2 Cloves

5gm piece Cinnamon

100ml water

Oil to fry

Salt to taste

Method of Preparation

1. Rub 15 ml  oil into the wheat flour
2. Add 15gm salt to the wheat flour
3. Make soft dough using small amounts of water
4. Set aside the dough for 25 minutes, covered with a wet cloth
5. Soak Moong Dal  for at least one hour and grind to make a paste
6. Grind together red cumin seeds, cardamom, cloves and cinnamon and keep aside.
7. Heat 1 tbsp of oil in a fry pan
8. Add the Dal paste and the mixed masala, stirring constantly till the Dal is fried and the water is absorbed leaving it dry
9. Knead and divide the dough into 10 small balls
10. Make a cup with each ball and fill with the prepared Dal mixture
11. Seal by extending the dough over the filling
12. Flatten and roll it as a roti.
13. Deep fry in hot oil till golden brown
14. Drain and serve hot

SAABU DAANA TIKKI

Ingredients

100gm Sabudana (sago)

25gm Peanuts (roasted & crushed coarsely)

1 Potato (boiled, peeled & mashed)

5no Green Chilies (crushed)

Salt to taste (saendha Namak)

Oil to deep fry

Method of preparation

1. Wash sago thoroughly and drain excess water. Soak it for 2 hours.
2. Add all ingredients to it except oil. Mix well into a paste.
3. Keep the oil in a deep frying pan to heat. Moist hands and make small flat.
4. Slide the rounds in the heated oil on medium flame.
5. Fry till they are crisp and light brown in color. Serve hot