Vishwakarma Puja Recipes

• 2 cups Rice
• 1 cup Toor Dal
• 5 Cloves
• 1 Cinnamon
• 5 Cardamoms
• 2 finely sliced Onion
• 6 to 8 small size Tomatoes
• 4 slitted into halves Green Chilies
• 12 to 15 Mint Leaves
• 1/2 bundle Coriander Leaves
• 1 tsp Garlic paste
• 1 1/2 tsp Ginger paste
• Salt to taste
• 1/4 cup Vegetable Oil
• A few curry leaves
• 3 cups Water
• A pinch of Turmeric powder

• Wash and cook dal with a pinch of turmeric powder. Set aside.
• Don't discard the cooked dal water.
• Fry the onions, cloves, cinnamon and cardamom.
• When onions are golden, add slit green chilies, mint, curry leaves and a part of the coriander leaves.
• Keep the remaining coriander leaves for garnishing.
• Add salt, ginger and garlic paste. Fry for 2 minutes.
• Add the washed, drained rice and chopped tomatoes. Fry for few minutes.
• Add the cooked dal, mix well and add 3 cups of water.
• Add cooked dal water. Cook it for 8 to 10 minutes till the rice is done.
• Garnish with chopped coriander leaves and serve hot.

• 1/4th cup long grain Rice (washed and drained)
• 4-5 cups Milk
• 2-3 Cardamom seeds (crushed)
• 2 tbsp Almonds (blanched silvered)
• A pinch of Saffron threads, soaked in a little hot milk
• 1 tbsp skinned Pistachio Nuts (chopped)
• 1 tbsp Raisins (optional)
• 2-3 tbsp Sugar or as desired

• Put the rice, milk and cardamom in a pan, bring to boil and simmer gently until the rice is soft and the grains are starting to break up.
• Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes.
• Add the sugar and stir until completely dissolved.
• Remove the rice kheer from heat and serve either warm or chilled.

• First grind ginger, coriander seeds, turmeric powder, red chilies, cumin seeds and garlic with adequate quantity of salt to a thick paste.
• Now heat ghee.
• Fry onions, green chilies, tomatoes till brown and ghee begins to separate.
• Add masala paste and simmer for 3 minutes.
• Add keema and simmer.
• Add beaten curd and a cup of water.
• Cook till meat is tender and gravy is thick.
• Add garam masala, soaked saffron and cashew nuts.
• Cover it with a lid for few minutes.
• Serve hot garnished with chopped coriander leaves.

• Mix the flour, rice flour, baking powder and color.
• Make a smooth thick batter. Heat the oil. Take the batter and pour it over a sieve with round holes.
• Tap it gently with a spoon so that small balls of dough fall into the oil. Make the balls and keep aside. Heat the sugar and water till it reaches 1/2 thread consistency.
• Mix in the kesari melon seed and cardamom powder and fried boondies. When the mixture is still warm make into balls. Bondi Ladoos are ready to be served.
• If the mixture cools, balls cannot be made as the sugar crystallizes.