Tutti Frutti Dryfruits Kesar Shrikhand - Puri With Rasedar Aloo Sabzi - Gudi Padwa /Ugadi Special

Name: Tutti Frutti Dryfruits Kesar Shrikhand - Puri With Rasedar Aloo Sabzi - Gudi Padwa /Ugadi Special
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 1/2 yogurt; 3/4 cup powdered sugar; 1/2 tsp cardamom nutmeg powder; 4 tsp saffron soaked water; 1 tsp chironji; 2 tsp chopped dryfruits; 1 tsp tutti frutti; 1 cup wheat flour; 4 tsp sooji / rava; 1 tsp oil; 1/8 tsp salt; Water as required; Oil to deep fry puris; 4 small size potatoes boiled and diced; 2 tomatoes puree; 1/2 tsp cumin seeds; 1/4 tsp asafoetida; 1 bay leaf; 1/2 tsp turmeric powder; 1 tsp ginger chilli paste; 1 tsp red chilli powder; 2 tsp roasted coriander jeera powder; Salt to taste; Water as required; 1/2 tsp sugar; 1 tsp chopped coriander

Manisha Sampat @PURE_VEG_TREASURE

Gujarat & Maharashtra - India

#FF #GudiPadwa #Ugadi #ChaitriNavratri
#Shrikhand #Puri #RasedarAlooSabzi #TuttiFrutti
#Dessert #Dryfruits #Sweet #Thali #Meal
#NoOnionNoGarlic #SatvikThali #Shrikhand #Puri #AlooSabzi #Potato #Curd #Wheatflour #Lunch
#Manisha_PureVeg_Treasure
#LoveToCook_ServeWithLove
#Cookpad #CookpadIndia
#CookpadEnglish #Cooksnap
📌Shrikhand is a traditional sweet - dessert of the Indian subcontinent made from strained yogurt. It is a traditional dessert in Gujarati and Marathi cuisine. It is mostly prepared on the auspicious holy festivals days.
📌 It is often served as part of a thali (platter) or with puris (puffed deep-fried whole wheat bread).
📌Rasedar Aloo is a one kind of potato curry without onion and garlic, which is served in a satvik divine thali.

Manisha Sampat @PURE_VEG_TREASURE

Gujarat & Maharashtra - India

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Ingredients

30 minutes

2 servings

For Shrikhand
1 1/2yogurt
3/4 cuppowdered sugar
1/2 tspcardamom nutmeg powder
4 tspsaffron soaked water
1 tspchironji
2 tspchopped dryfruits
1 tsptutti frutti
For Puri
1 cupwheat flour
4 tspsooji / rava
1 tspoil
1/8 tspsalt
Water as required
Oil to deep fry puris
For RasedarAloo
4small size potatoes boiled and diced
2tomatoes puree
1/2 tspcumin seeds
1/4 tspasafoetida
1bay leaf
1/2 tspturmeric powder
1 tspginger chilli paste
1 tspred chilli powder
2 tsproasted coriander jeera powder
Salt to taste
Water as required
1/2 tspsugar
1 tspchopped coriander

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Steps

30 minutes

1

Make curd to hungcurd by squeezing method, strain all water. Add powder sugar, saffron water, dryfruits, tutti frutti, chironji, and cardamom nutmeg powder. Mix well. Shrikhand is ready. Keep it in fridge. When chilled, served it.
2

In a bowl, add flour, sooji, oil, and salt. Add water gradually to Knead tight dough. Keep it to rest. Somnath the dough, roll small puri, deep fry in oil on medium flame of the gas. Make all puris in the same way. Keep them on kitchen towel to absorb extra oil. Ready to serve.
3

Take a kadai, add oil, jeera, bay leaf, ginger chilli paste, and hing. Now add tomato puree, saute until it cooked well and messy. Now add all masala ingredients, saute until aroma comes out. Add required water to make curry. Lastly add boiled and diced potatoes, mix well. Cover a lid, and cook on simmer for 5 minutes. Turn off gas. Sprinkle chopped coriander. Rasedar Aloo is ready to serve.
4

Festivityl mini thali is ready to serve. Offer naiviadhyam to God and enjoy prasadam..

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Cooksnaps

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Manisha Sampat @PURE_VEG_TREASURE

on March 21, 2026 15:19

Gujarat & Maharashtra - India

#Manisha_PureVeg_Treasure #LoveToCook_ServeWithLoveis my introduction as a home chef.At the age of 10, I started my cooking journey with my mother's guidance. My cooking guru is my Maa - Mrs. Madhuri Dhanraj Bhatia. She was a master home chef, running a small business of food items like daily meal tiffin, traveling food packs, seasonal pickles, papad, chips, fryums, etc. So I learned a lot from her. At the age of 18, I got married to a huge joint family and started my new journey. My family loves my dishes and appreciates me. Especially my husband and my son. So, day by day, I improved myself, and today, cooking is my hobby, my passion. My husband, Mr. Kamal Sampat always supports and motivates me. All credits goes to my mother and my husband.I joined Cookpad in September 2018.Till today sharing my recipes. I am happy to join Cookpad, to learn and share more and many more. ❤️👍👌💐