Sawan, also known as the monsoon season, is a time of celebration and feasting in India. During this time, people often indulge in delicious and comforting food. During the holy month of Sawan, many devotees in India observe fasts and perform special worship ceremonies dedicated to Lord Shiva. Here are five popular Sawan or monsoon recipes from India that are traditionally cooked with Jeevan Rekha Rice Bran Oil.
Did you know that during the month of Sawan, the devotees especially those situated in the Northern part of India often observe fasts during Sawan, especially every first day of the week? Sawan Somwar also known as ‘Monday’ is believed to be the most auspicious day dedicated to Lord Shiva. Therefore on this day, people abstain from consuming grains and certain other foods, opting for a sattvic (pure) diet that are light in taste and is good for health.
Monsoon recipes related to Sawan Somwar you can easily prepare at home
The Dahi Aloo Recipe
This is probably the most easily prepared recipe that you can prepare at home with minimal provisions. The Somwar vrat-special Dahi aloo recipe is a creamy delicacy one must not miss. It becomes an ideal alternative with the inclusion of potatoes and buckwheat flour. The slightly fried boiled potato balls are submerged into a thick and spicy yogurt paste.
- 4 medium-sized potatoes, boiled, peeled, and cubed
- 1 cup plain yogurt (curd)
- 1 tablespoon Jeevan Rekha Rice Bran Oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- Salt to taste
- 1 tablespoon chopped coriander leaves (cilantro) for garnish
For the tempering (tadka):
- 1 tablespoon Jeevan Rekha Rice Bran oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- A pinch of asafoetida (hing)
- 4-5 curry leaves
- In a bowl, whisk the yogurt until smooth. Add turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well and set aside.
- Heat Rice bran cooking oil in a pan over medium heat. Add cumin seeds and let them splutter.
- Add the cubed potatoes and sauté for a few minutes until they are lightly browned.
- Reduce the heat to low and pour the yogurt-spice mixture into the pan. Stir well to coat the potatoes evenly.
- Cook the potatoes in the yogurt gravy for about 5-7 minutes on low heat, stirring occasionally to prevent the yogurt from curdling.
- Meanwhile, prepare the tempering (tadka). Heat oil in a small pan. Add cumin seeds, mustard seeds, asafoetida, and curry leaves. Let them crackle and release their aroma.
- Pour the tempering over the cooked potatoes in yogurt gravy and mix gently.
- Garnish with chopped coriander leaves and serve.
2. Sabudana Tikiya
Sabudana Tikiya is one of the most beloved fast recipes that is mostly prepared during Navratri or Somwar vrat and tastes fabulous as it can be added to the monsoon recipes.
- ½ sabudana / sago / tapioca
- 1 large potato (boiled and peeled)
- ¼ cup peanuts / groundnuts (roasted & crushed)
- 1 inch ginger (finely chopped)
- 1 green chilli (finely chopped)
- 2 tbsp coriander leaves (finely chopped)
- ¼ tsp cumin powder / jeera powder
- ½ tsp aamchur / dry mango powder
- salt to taste
- 6 tsp oil (for roasting)
- firstly, take soaked sabudana in large mixing bowl
- add in 1 large boiled and grated potato.
- also add ¼ cup crushed peanuts, 1 inch ginger, 1 chilli, 2 tbsp coriander leaves, ¼ tsp cumin powder, ½ tsp aamchur and salt to taste.
- combine, mix and mash well with your hand.
- now prepare small flat patties.
- roast the sabudana tikki (patties) on medium hot tawa.
- spread few tsp of oil, for even roasting.
- flip over once one side turns golden brown.
- spread oil again and roast both sides to golden and crisp.
- finally, serve sabudana tikki with tomato sauce or green chutney.
3. Rajgiri Paratha
- 1 cup Rajgiri (Amaranth) flour
- 2 tablespoons ghee (clarified butter)
- 1/4 teaspoon rock salt (sendha namak)
- Water, as needed
- Ghee or oil for cooking
- In a mixing bowl, add Rajgiri flour, ghee, and rock salt. Mix well until the ghee is evenly distributed and the mixture resembles breadcrumbs.
- Slowly add water, a little at a time, and knead the mixture to form a soft and pliable dough. The amount of water needed may vary, so add it gradually until the dough comes together. The dough should not be too sticky or too dry.
- Divide the dough into small lemon-sized balls. Take one ball and flatten it between your palms to form a small disc. Dust it with Rajgiri flour to prevent sticking.
- Place the disc on a rolling board and gently roll it into a circular shape using a rolling pin. If the dough sticks, sprinkle some more Rajgiri flour as needed.
- Heat a tawa or griddle over medium heat. Place the rolled paratha on the hot tawa and cook for a minute or until small bubbles start to appear on the surface.
- Flip the paratha and cook the other side for another minute. Apply a little ghee or oil on the cooked side.
- Flip again and apply ghee or rice bran oil on the other side as well. Press the paratha with a spatula to cook it evenly. Cook until both sides are golden brown.
- Remove the cooked paratha from the tawa and place it on a plate. Repeat the process with the remaining dough balls.
Serve the Rajgiri parathas hot with yogurt, pickle, or any side dish of your choice as a part of your monsoon recipes.
4. Kuttu ka Dosa
Kuttu Dosa or Buckwheat Dosa is a healthy and tasty dosa recipe. This recipe is specially prepared during Upvas. It contains nutrients and is a perfect dish to have while fasting.
- 1 cup kuttu (buckwheat) flour
- 1/4 cup samak rice flour (barnyard millet flour)
- 2 tablespoons grated cucumber
- 2 tablespoons grated carrot
- 1 green chili, finely chopped
- 1/2 teaspoon grated ginger
- 1/4 cup chopped coriander leaves
- Rock salt (sendha namak) to taste
- Water, as needed
- In a mixing bowl, combine kuttu flour and samak rice flour. Mix well.
- Add grated cucumber, grated carrot, chopped green chili, grated ginger, chopped coriander leaves, and rock salt to the flour mixture. Mix everything together.
- Gradually add water to the mixture and whisk well to form a smooth batter. The consistency of the batter should be similar to regular dosa batter.
- Allow the batter to rest for about 15-20 minutes. This will help the flours to absorb the water and thicken the batter slightly.
- Heat a non-stick tawa or griddle over medium heat. Once hot, pour a ladleful of batter onto the center of the tawa.
- Using the back of the ladle, spread the batter in a circular motion to form a thin dosa.
- Drizzle a teaspoon of ghee or oil around the edges of the dosa and let it cook for a couple of minutes until the bottom turns golden brown.
- Flip the dosa and cook the other side for another minute or until it becomes crispy.
- Remove the dosa from the tawa and place it on a serving plate. Repeat the process with the remaining batter.
Serve the Kuttu dosa hot with coconut chutney or any chutney of your choice as a part of the Monsoon recipes.
5. Monsoon Recipes like Singhare Aata ka Puri with Aloo ki Sabji
There is yet another deep-fried bread that can be enjoyed on festivals and special occasions. This Singhare Ki Poori is best suited for those who keep a fast. So, here goes the easiest recipe of vrat poori which you an enjoy with sawan somwar vrat.
- 1 tablespoon minced green chilies
- 2 teaspoon cumin powder
- 1 cup mashed potato
- sendha namak as required
- 5 tablespoon rice bran oil
- water as required
- 2 cup water chestnut flour
- Step 1 Boil potatoes, mash them with chestnut flour and knead a doughTo make this recipe, add potatoes along with salt in a deep bottomed pan and boil it. Once done peel and mash the potatoes. Take a deep bowl and add potatoes, rice bran oil, cumin powder, green chilli and water chestnut flour. Mix the ingredients well. Add the required amount of water and knead it to make a soft dough.
- Step 2 Make dough balls and roll poorisNow, take a small portion of the dough and make a small round ball. Using some chestnut flour, roll the balls in the shape of pooris. Pooris should be even-sized, neither thick nor thin.
- Step 3 Deep fry the pooris and serve with curryTake a kadhai over medium flame and heat oil in it. Once the oil is heated pour the pooris in it. Deep-fry the pooris until it becomes golden brown from both sides.
Finally, transfer the pooris to a plate and serve them with any curry or gravy dishes of your choice as a part of monsoon recipes.