North Indian Recipes For Karva Chauth

North Indian Recipes For Karva Chauth

Karva Chauth is a Hindu festival celebrated, predominantly in North India, by married women. It is observed on the fourth day after the full moon in the month of Kartika, usually during the month of October or November. Married women celebrate this festival to wish longevity, well-being and prosperity of their husbands. Fasting is done during this festival, and broken when the moon is seen. Below are the North Indian recipes for Karva Chauth you can make at home.

1.Aloo Gajar Matar

Heat oil and blend cumin and mustard seeds to let them splutter. Add a pinch of asafoetida, chopped onions, green chilies, minced garlic and grated ginger. Saute until onions are golden brown. Add chopped tomatoes and cook until soft. Add turmeric powder, red chili powder, coriander powder and salt. Mix well. Add diced potatoes, carrots, and greens peas and mix well. Once cooked, blend garam masala. Garnish with freshly chopped coriander leaves.

aloo-gajar-matar

2.Gobi Paratha

In a bowl, mix whole wheat flour and salt. Blend water and knead a dough. Heat oil and blend cumin seeds to let them splutter. Blend finely grated ginger, chopped green chili, grated cauliflower, coriander powder, garam masala, red chili powder, and salt. Cook the mixture until the cauliflower is tender. Make a dough ball and roll it into a small circle. Place 2-3 tablespoons of the cauliflower stuffing at the center and gather the edges to seal the stuffing inside. Gently flatten the dough ball and roll it out. Warm up a tawa and place the paratha on it. Cook until small bubbles start to appear.

gobi-paratha

3.Methi Thepla

In a bowl, combine whole wheat flour, gram flour, turmeric powder, red chili powder, coriander powder, cumin powder, carom seeds, sesame seeds, salt, chopped fenugreek leaves, ginger paste, chopped green chilies, yogurt, and two tablespoons of oil, and mix everything. Gradually blend water and form a dough. Make small dough balls and flatten it slightly using your hands. Roll the ball into a round flatbread. Heat a tawa and place the thepla on it. Cook for 30 seconds and flip it to cook the other side. Cook both sides.

methi-thepla

4.

Sev Puri

In a saucepan, blend tamarind pulp and jaggery or sugar, and cook until the jaggery dissolves. Blend red chili powder, roasted cumin powder and salt, and mix well. Simmer until the chutney thickens. In a blender, combine coriander leaves, mint leaves, green chilies, ginger, lemon juice, and salt. Blend until smooth. Arrange puris on a plate and top each with small amounts of chopped tomatoes and boiled chickpeas. Blend chopped onions and potatoes. Drizzle one teaspoon tamarind chutney and mint-coriander chutney and sprinkle roasted cumin powder, chat masala, red chili powder and black salt. Top with nylon sev and garnish with chopped coriander leaves.

sev-puri

5.Besan Chilla

In a bowl, blend 1 cup of gram flour, finely chopped onion, tomato, green chilies, red chili powder, turmeric powder, cumin seeds, carom seeds, asafoetida, finely chopped coriander leaves and salt. Blend water to the mixture, stirring continuously. Heat a tawa over medium heat and blend few drops of oil or ghee. Pour batter onto the tawa and spread it out in a circlular motion to form a thin pancake. Cook the chilla on medium heat until golden brown and cooked through.

besan-chilla

6.Rajma Masala

Drain and rinse the soaked rajma, and in a pressure cooker, blend the rajma, 3 cups of water and salt. Pressure cook until the rajma is soft. Heat oil and blend cumin seeds, bay leaf, cloves, and cinnamon stick. Saute for a few seconds. Blend onions and saute until golden brown. Blend ginger-garlic paste and slit green chilies. Cook for a minute and blend pureed tomatoes. Blend turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well. Blend the cooked rajma to the masala and stir well. Let it simmer for 20 minutes, allowing the flavours to meld. Blend garam masala and mix well. Garnish with fresh coriander leaves.

rajma-masala

7.Paneer Butter Masala

Cut the paneer into cubes. Grind cashew nuts into a smooth paste, Heat 2 tablespoons of butter and 1 tablespoon oi oil in a pan. Blend bay leaves, green cardamom pods, cinnamon stick and cumin seeds. Saute for a few minutes. Blend chopped onions and saute until golden brown. Blend ginger garlic paste, red chili powder, turmeric powder, coriander powder, salt and tomato puree. Mix well and cook for a few minutes. Blend the cashew paste and mix well. Cook for 5 minutes and blend sugar and garam masala. Blend the paneer cubes and mix them. Cook for 5 minutes. Blend fresh cream, and crushed kasuri methi and mix well.

paneer-butter-masala

8.Chole Bhature

Heat oil and blend cumin seeds. Blend chopped onions and saute until golden brown. Blend grated ginger, minced garlic and green chilies and saute for a minute. Blend chopped tomatoes and cook until soft. Blend turmeric powder, red chili powder, coriander powder, chole masala powder, and salt. Mix and cook everything. Blend soaked chole along with 4 cups water and stir. Cook until the chole are soft. Sprinkle garam masala powder and garnish with freshly chopped coriander leaves. In another mixing bowl, combine all-purpose flour, yogurt, sugar, baking powder, baking soda, and salt. Blend water make a smooth dough. Divide the dough into small equal sized balls and roll each ball into small circle. Heat oil and slip the rolled dough disc. Fry until it puffs ups and turns golden brown on both the sides.

chole-bhature

9.Pulao

Wash basmati rice and then soak it in the water for 20-30 minutes. Heat oil and blend cumin seeds, bay leaf, cloves, cardamom pods, and cinnamon sticks. Saute them for some time for the fragrance. Blend chopped onions and saute until golden brown. Blend minced garlic, ginger, and chopped green chilies and saute for another minute. Blend chopped tomatoes and cook until they are mushy. Blend diced carrots, potatoes, green peas, chopped beans, and cauliflower floret. Stir well. Blend turmeric powder, red chili powder, and salt to taste. Mix everything and saute for some time. Blend basmati rice to the pan, and gently stir to mix everything. Pour 2 cups of water, stir gently, and let it cook for 15-20 minutes.

pulao

10.Aloo Tikki

Boil the potatoes and mash them completely. Blend finely chopped green chilies, grated ginger, cumin seeds, red chili powder, garam masala, amchur powder, chat masala, coriander leaves and salt. Mix everything. Take small portion of the mixture and shape it into a ball. Flatten the ball to form a patty. For extra crisp, coat the patties with breadcrumbs or cornflour. Heat oil in a pan over medium hit and place the tikkis. Fry until they are golden brown and crispy.

aloo-tikki

11.Phirni

Grind basmati rice into a coarse paste. In a pan, boil milk and then let it simmer. Pour the rice paste to the milk and give it a stir. Cook to thicken the mixture. Once cooked, blend sugar and stir until it dissolves. Blend cardamom powder and saffron strands. Make the mixture thick like pudding. Blend rose water and mix well. Allow the phirni to cool at room temperature after pouring into desired utensils.

phirni

12.Dhokla

In a bowl, combine gram flour, semolina, yogurt, water, ginger green chili paste, turmeric powder, sugar, lemon juice, and salt. Mix well to form a batter. Blend baking soda to the batter and combine. Grease a dhokla plate with oil and heat water in a pot. Pour the batter into the plate and spread evenly. Place the plate in the steamer, cover with a lid and steam for 15 minutes. Remove the plate and let the dhokla cool before cutting it. Heat oil and blend mustard seeds. Let them crackle. Blend sesame seed, slit green chilies, and curry leaves, and saute. In a small bowl, mix water, sugar, and a pinch of salt. Blend this to the tempering mixture and boil. Simmer for a minute and pour it on the steamed dhokla.

dhokla

13.Baingan Bharta

Preheat the oven at 200°C. Clean the eggplant and prick it. Roast the eggplant in the oven for about 30-40 minutes. Once it is roasted, let it cool and peel off the skin. Mash the roasted skin with a fork. Heat oil, lend cumin seeds and let them splutter. Blend chopped onions, green chili, minced garlic and ginger. Saute until the onions are golden brown. Blend chopped tomatoes to the pan and cook until soft. Blend coriander powder, red chili powder, salt and turmeric powder. Cook for 2-3 minutes. Blend the mashed eggplant and combine everything well. Cook for 5-7 minutes. Garnish with freshly chopped cilantro leaves.

baingan-bharta

14.Methi Malai Murg

In a bowl, combine yogurt, ginger garlic paste, turmeric powder, red chili powder and salt. Blend chicken pieces and mix well. Heat oil and blend bay leaf, cinnamon stick, green cardamom, and cloves. Saute for a minute and blend finely chopped onion and green chilies. Saute until onions are golden brown. Blend ginger garlic paste and cook for another 2 minutes. Blend chopped methi leaves and saute for 3 minutes. Blend turmeric powder, coriander, powder, cumin powder and garam masala. Mix well. Blend the chicken pieces and cook. Blend fresh cream and milk. Mix well and cover it to let it cook until the gravy thickens.

methi-malai-murg

15.Lauki Kofta

Grate lauki. In bowl, mix the lauki, gram flour, green chilies, ginger, coriander powder, cumin powder, red chili powder, turmeric powder, garam masala, and salt. Mix well to form a dough like consistency. Heat oil in kadhai. Take small portions of the mixture and shape them into koftas. Deep fry the koftas until golden brown and crispy. Heat oil. Blend cumin seeds and bay leaves. Blend finely chopped onions and saute until golden brown. Blend ginger garlic paste and slit green chilies. Saute and blend tomato puree. Blend coriander powder, cumin powder, red chili powder, turmeric powder, and salt. Cook for few minutes. Blend some water to make the gravy and boil it. Simmer for 5 minutes. Crush kasuri methi and blend it to the gravy. Blend fresh cream and mix well. Sprinkle garam masala and mix well. Blend the fried koftas to the gravy.

lauki-kofta

16.Khichdi

Heat oil and blend cumin seeds to let them splutter. Blend a pinch of hing. Blend chopped ginger and green chilies to the tempering and saute. Blend chopped vegetables and saute. Blend rice and moong dal to the cooker. Blend 4 cups of water to the mixture and stir well. Pressure cook for about 4 whistles. Open the lid and stir the khichdi. Garnish with chopped coriander leaves.

khichdi

17.Dahi Bhalla

Transfer dal to a blender. Blend ginger and green chilies. Blend to a smooth paste to make a batter. Transfer the batter in a bowl. Blend salt and whisk for about 10 minutes. Heat oil in a frying pan. Shape the batter into small balls and carefully drop it into the hot oil. Fry until golden brown and crispy. Remove the fried bhallas and soak them in warm water for 20 minutes. Whisk yogurt until smooth and salt. Place the squeezed bhallas in a dish and pour the yogurt. Drizzle tamarind chutney and green chutney over bhallas. Sprinkle roasted cumin powder, chaat masala, red chili powder and black salt.

dahi-bhalla

18.Navratan Korma

In a pan, roast cashew nuts, poppy seeds and grated coconut until golden brown. Cool and grind these with green chili, ginger, garlic, cardamom, cinnamon, and cloves to a paste. Boil or steam the mixed vegetables until tender. Heat oil and blend cumin seeds to let them splutter. Blend chopped onions and saute until golden brown. Blend the korma paste and cook. Blend tomato puree, turmeric powder, red chili powder and coriander powder. Cook and blend the boiled vegetables, paneer cubes, pineapple chunks, cashew nuts and raisins to the pan. Mix everything and blend salt to taste. Simmer for a few minutes. Blend heavy cream and garam masala and cook for 3 minutes. Garnish with fresh coriander leaves.

navratan-korma

19.Mutton Rogan Josh

In a bowl, mix mutton pieces with whisked yogurt, ginger garlic paste, red chili powder, turmeric powder and salt. Let it marinate. Heat oil. Blend green cardamom, cloves, cinnamon stick, and bay leaves and saute for a minute. Blend finely chopped onions and saute until golden brown. Blend the marinated mutton piece sand cook on high heat for 7 minutes. Lower the heat and blend tomato puree. Blend coriander powder, cumin powder, red chili powder, and mix well. Pour 2 cups of water boil. Pressure cook for 4 whistles. Once the mutton is cooked, blend garam masala and mix.

mutton-rogan-josh

20.Dum Aloo

Wash and boil baby potatoes. Heat oil and blend the peeled potatoes, turmeric powder, and pinch of salt. Fry until golden brown. Blend 3 tablespoons of and blend cumin seeds to let them splutter. Blend chopped onions and saute until golden brown. Blend ginger garlic paste, slit green chilies and chopped tomatoes. Saute until the tomatoes are soft. Blend coriander powder, turmeric powder, red chili powder, and salt and cook for a few minutes. Blend cashew paste and cook. Lower the heat and blend whisked yogurt. Blend the fried baby potatoes to the gravy and mix well. Crush kasuri methi and blend it to the gravy.

dum-aloo