July 9’2014, today is Devshayani Ekadashi. It is believed that Vishnu falls asleep in Ksheersagar – cosmic ocean of milk – on Shesha Naga. Thus the day is also called Dev-Shayani Ekadashi (“god-sleeping eleventh”). The Ekadasi is observed on July 9 in Maharashtra and Gujarat. Devasayani Ekadashi is popularly known as Ashadi Ekadashi in Maharashtra. During fast/vrat, you are not supposed to eat regular meal. Food for fast or Vrat ka khana is different. So, the recipes are also different.

I remember, my grand mother used to say for this fast i.e Ekadashi – ‘ekadashi- duppat khashi’, meaning we eat double on Ekadashi. We say that during fasting, we do not eat regular dishes but actually we end up consuming more calories than our regular day.

We are fasting today. Do you want to see what all I have prepared? Sabudana Vada (sago balls), Sabudana Thalipeeth (Maharashtrian pancake), Batatyachi bhaji (boiled potato sabzi), Danyachi Aamti (peanuts curry), Varyache tandool (sava chawal or moriyo or samo seeds), Farali bhat (sweet moriyo dessert)…

Here is how my plate looks like. I am sharing few of my Ekadashi recipes with you.

 

Let’s start with Sabudana Vadas: I have posted a separate recipe post on Sabudana Vadas. Here is the link.

 

For Sabudana Thalipeeth you will need:

• Plastic sheet

• Sabudana -1  cup (soak it over night)

• Potato – 1, Boiled and Mashed

• Roasted Peanut powder- 1 cup

• Crushed Ginger-Green chilly- as per your taste

• Salt- as per your taste

• Lemon Juice

• Water – as needed

• Oil

 

Make your thalipeeth:

• Heat a non-stick pan.

• Add all the ingredients into sabudana. Mix it well.  Sprinkle some water if you need. You have to form a dough.

• On the plastic sheet, take small ball of the prepared dough. Take few drops of water on to your palm. Start pressing the ball evenly with the help of your fingers. Your thalipeeth is ready to be transferred onto the pan.

• Transfer it to the heated pan.

 

• With a fork poke at 2-3 places. This will allow the thalipeeth to cook evenly. Spread few drops on Oil/Ghee (clarified butter). Flip once golden brown.

 

 

Batatyachi Bhaji /Potato Sabzi:

• Boiled potatoes -2, cut into cubes

• Crushed Ginger-Green chilly

• Jeera/cumin seeds- 1/4 teaspoon

• Roasted peanut powder

• Salt- to taste

• Lemon juice

• Cilantro – for garnishing

Method:

• Oil/Ghee – 1 teaspoon

• Heat oil/ghee in a pan. Add jeera, ginger-green chilly, and potatoes. Saute them for a while. Add salt, peanut powder and lemon juice. Garnish it with Cilantro.

 

 

Danyachi Aamti (Peanut curry):

• Roasted peanut powder – 1 cup

• Water- 2 cups

• Crushed Ginger-Green chilly

• Salt

• Sugar – a pinch

• Cilantro- garnishing

For tempering:

• Oil/ Ghee

• Jeera (cumin seeds)

• Red chilly

• 1 small Cinnamon stick

• Mix peanut powder and Water together, you can use blender for this.

• Heat Oil/Ghee in a pan/vessel, add jeera, red chilly, cinnamon stick. ginger-green chilly. Once it starts to temper, add the peanut mixture. Add salt and pinch of sugar.

• Garnish with cilantro.

 

Varyache Tandool (sava chaval/moriyo)

• Sava chaval/vrat ka chaval/Samo seeds – 1 cup (you will get this in any Indian store)

• Water

• Salt

• Ghee

 

Method:

• Heat Ghee in a pan/vessel. Add sava chaval, roast it for few seconds. Add water, enough to cover the chaval. Add salt. Cover it.

• After few minutes, it will absorb all the water.

 

Farali bhat (sweet moriyo dessert):

Today, I made it for the first time. My sister gave me this recipe. It turned out really good. Since,  I was closely monitoring it and totally forgot to take pictures..:)

• Sava chaval/moriyo/Samo seeds –  1/2 cup

• Coconut (Fresh/Dry)- 1/2 cup, I used dry coconut

• Milk – 4 cups i.e 4 times the quantity of your dry mixture

• Sugar – 1/2-1 cup

• Ghee – 1/2 teaspoon, to roast coconut and moriyo

• Cardamom powder

• Clove – optional

• Dry fruits – optional

 

Let’s make this yummy dessert:

• First, ghee roast coconut and moriyo. To it, add milk. Then add sugar. Cover it. Let it cook. It will start to thicken. Turn off the heat. Add Cardamom powder. If you are using Cloves, roast it with coconut and moriyo. For color, you can add saffron.

• Garnish with dry fruits.

 

So, this post was totally dedicated to Vrat/Upwaas/Upas. or Ekadashi recipes.

 

Hope you all had a good Ekadashi.