Kanjak Puja Thali

Name: Kanjak Puja Thali
Total time: 3600 s
Yield: 2-serving
Cuisine: Indian
Ingredients: Sooji For the Halwa; 1/2 cup Rava Semolina / . ....; 1/3 cup White sugar rd . ...; 2 tbsps Ghee . ...; 2 - 3 ... pods Cardamom seeds s . '; 1.5 cups Water . ...; 1.5 tbsps Almond Slivers [... optional .; chana Kala :; 1 cup Black Gram Chana / Kala [Soaked overnight]…; 1.5 cups water …; 2 tbsps Dhaniya Powder …; 1 tbsp Cumin powder …; 1.5 tbsps Amchoor powder …; 1 tsp Haldi …; 1 tsp chilly Red powder …; Salt; 1/2 tsp Cumin seeds Jeera / ..; 1 tbsp Oil …; Pinch Hing; 2 Potatoes …. Large boiled [Cut in cubes]; 3 tbsps Curd … Thick; Salt; 1 chilly .. green [finely chopped]; 1/2 tsp Jeera cumin seeds / …; 1/2 tsp Turmeric powder …; 1 tbsp Oil …; 1/4 tsp chilly Red powder …; tbsp water few

pinksocks @cook_7828550

Ashtami is the day when we celebrate Kanjaka's. Read more about this here. For this months blogging marathon, the second theme I chose was Navratri special. Check what the others are upto here
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#21.
For the Thali, we make Halwa, Poori, chana and Aalu ki subzi [optional]. As an offering to the 8 girls, I gave 2 pooris, halwa, chana, choco pie, a banana and Rs10.
Here is how I made the Sooji ka Halwa:

pinksocks @cook_7828550

Saved

Ingredients

60 mins

2-serving

Sooji For the Halwa
1/2 cupRava Semolina / . ....
1/3 cupWhite sugar rd . ...
2 tbspsGhee . ...
2 - 3 ... podsCardamom seeds s . '
1.5 cupsWater . ...
1.5 tbspsAlmond Slivers [... optional .
chana Kala :
1 cupBlack Gram Chana / Kala [Soaked overnight]…
1.5 cupswater …
2 tbspsDhaniya Powder …
1 tbspCumin powder …
1.5 tbspsAmchoor powder …
1 tspHaldi …
1 tspchilly Red powder …
Salt
1/2 tspCumin seeds Jeera / ..
1 tbspOil …
PinchHing
2Potatoes …. Large boiled [Cut in cubes]
3 tbspsCurd … Thick
Salt
1chilly .. green [finely chopped]
1/2 tspJeera cumin seeds / …
1/2 tspTurmeric powder …
1 tbspOil …
1/4 tspchilly Red powder …
tbspwater few

Saved

Steps

60 mins

1

Heat ghee in a heavy base pan on Moderate heat.
2

Add the cardamom seeds.
3

Add the rava to it. Make sure the ghee coats rava completely.
4

Keep cooking it until it turns nice and golden.
5

Keep stirring it frequently so that it does not get burnt.
6

In another pan, boil water and sugar together. Keep aside once done.
7

Once the rava is nice and golden, add the sugar syrup.
8

Cover and let it cook properly.
9

The rava needs to swell and lose most of the moisture.
10

After the water is absorbed, remove the lid and let the halwa cook for couple of more min without the lid.
11

Add slivers of Almonds and serve.
12

Here is how I made the Kala Chana:
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Pressure cook the chana with water and some salt for 3 whistles on full flame and 2 on a medium flame.
14

Let the steam escape.
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In a pan, heat oil. Add the jeera and hing.
16

Add the chana, salt, turmeric, cumin powder, dhaniya powder and red chilly powder.
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Cover and cook for 5 min on medium flame.
18

Remove the lid, make sure the water is almost dry.
19

Add amchoor and give it a good stir.
20

Taste and adjust the seasoning.
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Serve warm.
22

This is how I made Khatte Aalu/Dhai wale aalu:
23

I was tired of eating the same tamatar wala aalu so decided to make something different. :)
24

In a pan, heat oil and add the jeera and green chilly.
25

Add turmeric powder, red chilly powder and curd.
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The curd shall begin to disintegrate. Don't worry as this is what we are looking for.
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The water from the curd shall separate.
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Cook it for a couple of min and then add the potatoes to it.
29

Let the potatoes cook in the curd for about good 10 min on medium flame with/without the lid.
30

Add fresh corriander leaves and serve.
31

Poori's are made this way.
32

Devour with love.