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We hope you got insight from reading it, now let’s go back to fasting dish recipe. To cook fasting dish you only need 41 ingredients and 47 steps. Here is how you do it.

The ingredients needed to prepare Fasting dish:

1. You need 1 ) For Sanva/varai crispy dosa:
2. Provide 1 cup sanva/varai
3. You need 1 tsp cumin seeds
4. Use 1 tsp ginger chilli paste
5. You need to taste Salt
6. Use Ghee for cooking
7. Use 2 ) For potato subji :
8. Use 4 medium sized potatoes
9. You need 1 tsp cumin seeds
10. Take 1 tsp ginger chilli paste
11. Use Salt as per taste
12. Get Pinch Sugar
13. Provide 1 tsp Grated coconut
14. Use 3 ) For sweet potato khees :
15. You need 4 sweet potatoes
16. Prepare 1 tsp cumin seeds
17. Get 1 tsp ginger chilli paste
18. Take 1 tsp roasted crushed peanuts
19. Use Salt as per taste
20. Use 1 tsp lemon juice
21. You need 4 ) For potato chips :
22. Use 2 cups peeled and thinly sliced potatoes
23. Provide Oil for deep frying
24. Use Salt as per taste
25. Get 5 ) For Cucumber salad (koshimbir)
26. Use 4 cucumbers
27. You need 2 green chillies
28. Take 2 tsp crushed roasted groundnuts
29. Prepare 1 bowl curd
30. Prepare 2 tsp sugar
31. Use Salt as per taste
32. Use 6 ) For Peanut laddu :
33. Take 1 cup roasted peanuts
34. Provide 1/2 cup chopped jaggery
35. Take 1 tsp ghee
36. Prepare Pinch cardamon powder
37. You need 7 ) For Rajgira chikki :
38. Take 250 gm Rajgira seeds (Amarnath seeds)
39. Prepare 50 gm roasted peanuts crushed
40. You need 750 gm jaggery
41. Provide 3 &1/2 cup water

Instructions to make Fasting dish:

1. Method 1: varai dosa/sanva
2. Clean, wash & soak the sanwa for overnight in enough water.
3. Next day drain the water & grind it in a mixer.
4. Transfer the mixture into a deep bowl.
5. Add cumin seeds, ginger chilli paste & salt along with water as per consistent & mix well.
6. Heat a non stick tawa. Sprinkle a little water on the tawa & wipe out gently using a muslin cloth.
7. Grease the with a little ghee & pour the batter on it ina circular motion to make round dosa.
8. Cover with lid & cook on a medium flame for 1 minute.
9. Remove the lid add 1 tsp of ghee over it & on the sides & cook for 2–3 minutes or tiill it becomes crispy from all the sides.
10. Method 2 : Potato subji
11. Take washed potatoes in a pressure cooker with enough water. Cover the lid and let it cook till 2-3 whistles.
12. Let the cooker cool down then open the lid and take out the potatoes.
13. Let them cool down for a while. Peel them and cut them into pieces.
14. Heat the oil in a pan, add cumin seeds let them sizzle. Add crushed ginger chilli paste and saute the mixture for few second.
15. Add the potato pieces and salt, sugar, grated coconut.
16. Mix them well and let it cook for 2-3 mins.
17. Method 3: sweet potato khees
18. Wash sweet potatoes and grate them.
19. Heat the oil in a pan. Add cumin seeds and let them sizzle.
20. Add crushed ginger and chilli paste saute it for few secs.
21. Add grated sweet potatoes and salt, mix them well.
22. Cover it with lid. Let the sweet potatoes cook. Do stir once or twice in between.
23. Cook till the sweet potatoes become soft.
24. Add crushed peanuts and mix them well, cook it for a minute.
25. Method 4: potato chips
26. Heat the oil in a pan. Deep fry few slices of potatoes on medium flame, till they turn golden-brown in colour.
27. Drain them on an absorbent paper. Sprinkle some salt and toss them well.
28. Let it cool completely and store it in air tight container.
29. Method 5: Cucumber salad (Koshimbir)
30. Wash, peel and chop cucumbers in medium sized pieces.
31. Beat the curd well.
32. Mix all t ingredients except cumin and chilli in a bowl properly.
33. Heat 1 tsp of ghee in a small pan add cumin seeds and green chilies.
34. When it starts to splutter add it to the Koshimbir and mix well.
35. Method 6: peanut laddu
36. Roasted peanuts, chopped jaggery, ghee, cardamon powder dry grind all together in mixture by taking some breaks in between. ps: no continuous grinding
37. It will be a firm wet mixture. Make laddu of that mixture.
38. Method 7: Rajgira chikki
39. Heat a pan with high flame and add Rajgira.
40. It will start popping up immediately.
41. When popped up remove them from pan and keep them aside.
42. Place jaggery and water in a pan and let it get dissolved keep the flame on low.
43. When dissolved increase the flame and let it boil.
44. Cook it on high flame till the mixture looks like thread.
45. Mix it in Rajgira and crushed peanuts.
46. Transfer all the mixture on a greased surface, pat to level and leave it to set.
47. Let it cool completely and make pieces and store them in an air tight container.

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