Happy Karva Chauth Varat Vidhi, Karva Chauth 2016 Food Recipes, Karva Chauth Hindi Story, Karva Chauth Thali decoration Ideas, Karva Chauth Varat Vidhi In Punjabi language.
Karva Chauth 2016 Varat Vidhi Thali Decorations Full Story information is collected and provide by us. First of all Happy Karva Chauth to all of you, this is a festival of praying God by women's for long life of their husbands. We are going to give whole process how to decorate thali for this Karva Chauth. The main problem arrives with most of the Indian women is they don't know the whole procedure of Karva Chauth Varat so we are going to write this article on it and you will get Karva Chauth Varat Vidhi In Punjabi Language And Hindi Language. Thali decoration ideas for karva Chauth, Download Karva Chauth Thali Decorations. So in India every women do Karva Chauth Varat but don't know what is the reason behind it. Why is Karva Chauth celebrated so in this post I have added Karva Chauth Story so now you will be knowing it. Read Karva Chauth Story in Hindi And Punjabi Language.
Important Note :- While Preparing Karva Chauth Dishes Karva Chauth Food Recipe don't add onion and garlic in it. Both onion and garlic are not allowed during Karva Chauth Varat.
Karva Chauth Hindi English Punjabi Vrat Vidhi for Married Womens
- rinse the rajma beans for a couple of times in running water.
- then soak the rajma beans in enough water overnight or for 8 to 9 hours.
- the next day or after 8 to 9 hours, drain the soaked water.
- rinse the rajma beans again in fresh clean water. drain them and keep aside.
- chop the veggies – onion, tomatoes, ginger, garlic and green chilies. keep aside.
- in a pressure cooker add the rajma along with the chopped onion, tomatoes, ginger, garlic and green chilies
- now add the spices – cumin seeds, red chili powder, turmeric powder and salt.
- pour water. stir very well.
- add butter or oil. stir again.
- cover tightly and pressure cook for 18 to 20 whistles on a high flame.
- once the pressure settles down on its own, open the lid and check the beans. the rajma has to be cooked completely. taste a few beans and they should be melt in the mouth without giving you any bite or resistance while eating. if the beans are still not cooked completely, then add about ½ cup more of water and pressure cook again for 5 to 6 whistles.
- once the rajma are cooked well, then check the gravy or curry also, you will see thin water like stock with the tomatoes and onions floating. so you have to continue to simmer the rajma masala till the curry thickens a bit.
- keep the cooker on stove top and on a low to medium flame, simmer without lid. stir at intervals.
- when you keep the curry on the stove top, then add dry mango powder. also add garam masala powder.
- stir well and simmer the curry till the consistency thickens. mash a few rajma beans with the back of a spoon to thicken the consistency.
- when the consistency of the curry is no longer broth like or water like and thickened. then the rajma masala is ready. if you want you can thicken the gravy more, if having with chapatis or phulkas.
- lastly check the taste and add more of salt, garam masala, red chili powder or dry mango powder if required.
- garnishing rajma masala with coriander leaves is optional. serve rajma masala with some steamed rice or with chapatis, parathas or bread
Choole Recipe: (Get the Ingredients)
Karva Chauth Vrat Bhoojan
- 1 cup chickpeas (garbanzo beans, white chickpeas, kabuli chana or chole
- 2.5 to 3 cups water for pressure cooking the chickpeas
- 2 to 3 dried amla or indian gooseberry (optional) or 1 black tea bag
- ½ tsp salt
- 2 black cardamoms/elaichi
- 1 inch cinnamon/dalchini
- 3 to 4 peppercorns/sabut kali mirch
- 2 cloves/lavang
- 1 medium indian bay leaf/tej patta or 2 small tej patta
- ¼ tsp carom seeds/ajwain
- 1 tsp cumin seeds/jeera
- 1 tsp coriander seeds/dhania
- 1 tsp fennel seeds/saunf
- ½ tsp dry pomegranate seeds/anardana
- 1 or 2 dry red chilies
Follow these steps to make Food for Karva Chauth Varat 2016 :
- rinse and soak the chole (chickpeas) in enough water overnight. add enough amount of water as the chole increase in size after soaking it. rinse the soaked chickpeas.
- to give a dark color to the chana, traditionally dried amla (indian gooseberries) are added. these also give a faint sourness to the stock. if you do not have dried amla, then add 1 black tea bag.
- in a pressure cooker add the chole along with the 3 to 4 dried amla pieces or a tea bag. taj tea bags work very well. then add water
- season with salt and pressure cook the chana for 18 to 20 whistles. the chana should be cooked well an softened. the chole should be soft when you mash it with a spoon. the chana should not give you a bite when you eat it.
- In a pan, take all the whole spices for the chole masala mentioned above and on a low heat begin to roast them.
- stir often and roast the spices till they get extra browned. don’t burn them. you have to go beyond a point roasting them even after they become fragrant and they get more browned than what is the norm usually.
- let theses roasted spices cool and then grind them finely in a coffee grinder or in a dry grinder.
- by now the chana will be cooked. you will see a darker brown shade in the safed (white chana). remove the amla pieces which would have softened by now or the tea bag from the stock.
- heat oil in a pan or kadai.add ginger-garlic paste and saute till their raw aroma goes away.
- then add chopped onions and saute till the onions turn translucent or light brown.
- add tomatoes & saute them till they soften and the oil starts to leave the sides of the masala.
- then add the powdered chole masala that we ground, along with the red chili powder, turmeric powder & garam masala powder (optional).
- stir the dry masala and then add slit green chilies
- add the cooked chole. stir well.
- add salt. then add about 1 to 1.25 cups of the stock in which the chana was boiled. you can also water instead.
- stir and cover the chana.
- simmer on a low to medium flame. you can also cook without the lid. the gravy will thicken and reduce. mash a few chana. this will help thicken the gravy. simmer till you get the consistency you prefer. the consistency is not thin, but medium consistency or dry.
- in case, you have not added dry pomegranate seeds while roasting the spices, then you need to add amchur powder (dry mango powder) now.stir.
- garnish chole masala with coriander leaves & ginger julienne.
- serve the punjabi chole with kulchas, bhaturas, pooris, rotis, along with sliced onions, tomatoes and lime. chole also tastes good with steamed rice or jeera rice