Namah Shivay, the one covered with ashes,
Trishul and Damru in his hands
with a Bilva patra & crescent adorning his forehead
behold his cosmic dance !
🕉️Har Har Mahadev !!🕉️
Shiva Linga Art made using ash/ vibhuti.
नमस्ते अस्तु भगवान विश्वेषवराय महादेवाय
त्र्यम्बकाय त्रिपुरान्तकाय त्रिकाग्निकालाय
कालाग्निरुद्राय नीलकंठाय मृत्युंजयाय
सर्वेश्वराय सदाशिवाय श्रीमन् महादेवाय नमः
Sabudana khichdi, roasted sweet potatoes🍠, Sevai kheer, banana, orange and Farali kachori ( store bought) with sweet curd and Thandai in my plate.
YouTube link:
SABUDANA KHICHDI Ingredients: · Sabudana/Sago pearls – 1 cup · Ghee – 1 tbsp · Cumin seeds – 1 tsp · Slit or chopped green chillies – 2 or 3 · Few curry leaves · Roasted roughly crushed Peanuts – 2-3 tbsp · Salt to taste · A pinch of Sugar (Optional) · Finely chopped Coriander leaves · Lemon juice (optional) · Boiled and diced potatoes (optional)
Method: · Wash the sabudana 3-4 times in running water and soak it in water for at least 2-3 hours. · Drain the excess water. · If you find the sabudana dry, stir it with a spoon or fork and add 2-3 tbsp water. · Mix well and keep it aside. · Heat ghee in a pan. Add cumin seeds, green chilies, curry leaves, soaked sabudana, roasted crushed peanuts, salt and sugar. Give a good mix. · Cook on medium heat for 3-4 minutes. · Cover and cook on low flame for another 5-6 minutes. Remove the lid and mix well. · Garnish with coriander leaves. · Adding lemon juice is completely optional. *** If you want to add potatoes you can add it once the spices are added to the ghee. Fry the potatoes for a minute or two, than add sabudana.
VERMICELLI KHEER/ SEVIYAN KHEER Ingredients: · Vermicelli / Seviyan – ¾ cup · Water – 1 cup · Milk – 1 ltr. · Sugar – 1 cup (adjust as per your preference) · Ghee – 1.5 tsp · Cardamom powder – ¼ spoon · Almonds (small pieces) - optional · Cashews (small pieces) - optional
Method: · Take a utensil and boil the milk, stirring occasionally. Once it starts to boil, lower the flame and let the quantity of the milk reduce, the more you reduce the tastier your kheer. Reduce till it is roughly ¾ ltr. · By the time the milk is thickening, we can start with the next step of roasting the vermicelli. · Heat a pan with some ghee and roast the vermicelli on low flame till it turns aromatic, now add dry fruits to it, roast till it turns golden brown in colour. · Now add the boiling water and let the vermicelli/ seviyan cook in the water. Once it is completely cooked add sugar. Give a good mix, keep it stirring. Once done, turn off the flame. · Now lower the flame of the milk, slowly add the sweetened vermicelli in the milk. And keep it stirring. Cook for another 4-5 minutes. Now add the cardamom powder, mix it well. · Turn off the flame, Seviyan kheer is ready to be served. · You can serve it chilled or hot, as per your preference.
