MAHA SIVARATRI RECIPES
Shivaratri or Mahashivratri is celebrated on the 6th night of the month of Phalgun which comes in the months of February or March every year. It is believed that on this day Lord Shiva was married to Goddess Parvati. It is also said that Lord Shiva was born on this day. There are various rituals and traditions associated with the celebration of Maha Shivratri. It is celebrated throughout India with the devotees of Lord Shiva observing fast.
Certain recipes are prepared to break the fast. Celebrate Mahashivratri with some delicious food stuffs to give you the much needed energy after a big fast. Do take time off from your prayers to try some of our easy to do traditional Mahashivratri recipes.
RAITA 
Ingredients
Fresh thick curd
1 cup
Sweet potato boiled and chopped
1
Potato boiled and chopped
1
Cucumber chopped
1
Waterchestnuts boiled peeled and chopped
4-5
Corainder finely chopped
1 tbsp
Green chili finely chopped
1 small
Roasted peanuts whole
1 tbsp
Cumin seed - powdered
1/2
Cumin seed - whole
1/2
Oil
1 tbsp
Sugar
to taste
Salt
to taste
Method
- Pour the fresh curd in a deep salad bowl and beat well.
- Add cumin powder, salt, sugar and chili. Mix well.
- Prepare the vegetables and toss into the bowl. Add the peanuts. Mix to blend well.
- Chill well till required.
THANDAI
Ingredients
Milk
1 cup
Sugar
1 1/2 cup
Rose petals dried or fresh
1/4 cup
Water
1 1/2 litres
Almonds
1 tbsp
Kharbooj/Tarbooj seeds skinned
1 tbsp
Peppercorns whole
1 tbsp
Khuskhus
1/2 tbsp
Saunf
1/2 tbsp
Cardamom powder/15 whole pods
1/2 tbsp
Rose water
1/2 tbsp
A stone grinder, manual or electric(optional)
A large deep vessel
Method
- In a middle sized bowl, pour the ½ litre water and soak the sugar. Keep aside.
- Wash clean all other dry ingredients, except cardamom if using powder. Soak these in 2 cups of remaining water for two hours. Keep to a side.
- Except sugar, grind all soaked ingredients to a very fine paste. Mix with remaining water.
- Tie a strong muslin cloth over the rim of a large deep vessel and use this to strain the liquid.
- Pour the water, little by little, over the cloth to get the residue. Press through muslin with back of palms to extract the liquid into the vessel. Continue till you get a residue dry and husk-like.
- Add milk, sugar and rosewater to the extracted liquid.
- In case you are using cardamom powder, add it to the milk. Mix well.
- Refrigerate for an hour or two before serving.
SABOODANA KHEER
Ingredients
Milk
4 cups
Sago granules
1 tbsp
Sugar
3/4 cup
Cardamom powder
1/4 tbsp
Water
1 cup
Method
- Wash the sago granules and drain. Keep aside for 10 - 15 minutes, or until moisture is absorbed.
- When dried, loosen the grains.
- Heat water in a pan and add the sago. Boil while stirring.
- Lower the temperature and simmer for 5-6 minutes. Add a little more water (if needed).
- Pour in the milk. Boil again. Simmer for 5 minutes.
- Add sugar and cardamom. Stir occasionally. Simmer till sago granule is cooked, but not mushy.
- Press the granules between thumb and finger to ascertain their preparedness. These should flatten on pressing.
- Serve hot, with nuts if desired.
LAUKI KA HALWA
Ingredients
Milk
1/2 litre
Lauki peeled
1/2
Sugar
3/4 cup
Khoya
100 gms
Elachi powder
1 tbsp
Dry fruits(almonds, raisins, and cahwes)
1 tbsp
Method
- Peel the lauki(gourd) and grate it using the grater. Also grate the khoya.
- Take a middle-sized pan and fill it with 1/2 cup of water. Add the lauki and boil. When it gets boiled drain all the water to leave behind only the soft boiled lauki.
- In a large pan pour in the milk and boil for about 20 mins on medium flame, stirring occassionally.
- Add the grated khoya and mix well. Also pour in the sugar and stir well to dissolve it.
- Toss in the dry fruits and elaichi powder.
- Serve hot or cold, as you desire.