A perfect starter for any day, and best you can have it during Navratri and while fasting.
Makhana Cutlets is a tasty way to stay full during the fasting season. It is super easy and super delicious.

Makhana is a very unique ingredient used during the fasting season of Navratri. The lotus seeds are a good nutrition to the heart and Kidney thus providing a healthy dish.
Serve your Makhana Aloo Tikki (Spiced Lotus Seed Patties ) with Dhaniya Pudina No Onion No Garlic Chutney to relish your tea time snack.

When you observe fast next time, try out this recipe and you will find how filling these small cutlets can be and you never know you may just be wow’d by this.

Even a beginner can prepare this dish and we promise, you would not be disappointed. You just need to find the magic in your hands and leave the rest on us.

1cup Foxnut/ lotus seeds/ Makhanas
2 Boiled potatoes medium size
2 green chillies finely chopped
2 tbsp Coriander leaves
1/2 tsp black pepper powder
1/2 tsp rock salt as per taste
1 tbsp Buckwheat flour / kuttu aata /Rajgira flout
oil for deep frying
1//4 cup peanuts crushed
Dryfruits cashews and raisins ( optional )


  1. Soak Makhana in one cup of water for 2 hours. After that strain them in a strainer.
  2. In a mixing bowl grate/ mash the boiled potatoes. Now add soaked Makhana, coriander leaves, Chopped green chillies, salt and black pepper powder.
  3. Mix it well with the help of your hands while mashing the Makhanas.
  4. Add Rajgira flour and peanuts mix it well. This will help in binding the mixture.
  5. Divide the mixture into equal parts and make heart cutlets using a cookie cutter.
  6. You can fill kishmish and cashew in between the cutlets.
  7. Heat oil in a pan/kadhai over medium flame and deep fry them till they are nice golden in colour.
    ( You can shallow fry too)
  8. Serve them hot and enjoy with mint Coriander chutney or yoghurt or masala chai.
Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 
Hate to miss a recipe? Follow my Facebook or Instagram page to stay updated!

 Astha’s Kitchen on Facebook 

                                                 Like, share and spread your love ❤️


Shrikhand is served chilled as hung curd is the main ingredient or we can call it as a base ingredient. Usually, yoghurt is tied in a muslin cloth to drain out all the whey from it. After that sugar and flavourings can be added and mixed to the hung curd to make delicious shrikhand.

This strawberry shrikhand | Strawberry Yogurt Dessert is a fruity twist on a classic Indian dessert – Shrikhand. Instant Indian strawberry shrikhand is a great way to relish pretty candy-like strawberries.

Do try strawberry shrikhand, this is equally healthy and yum !!!!


1 Cup Hung Curd (Greek Yogurt)
1 Cup Strawberries (chopped)
3 tbsp castor sugar (depends on the sweetness of berries)
1/4th tsp cardamom powder


  1. Puree the chopped Strawberries with sugar using a mixer grinder.
    Pass the puree through a sieve and keep aside.picsart_02-04-097770705091092365151.jpg
  2. Take hung curd in a bowl and beat it with cardamom powder.
  3. I used an electric beater. But you can also use a balloon whisk or hand beater.
    Whisk till the curd turns smooth.
  4. Add strawberry puree and whisk again till everything well combine.
  5. Pour it in individual bowls or earthen pots (I used small glasses here).
  6. Refrigerate it for an hour.
  7. Serve chilled.
  • I used 500-gram thick yoghurt here, which gave me 1 cup hung curd.
  • You may use store brought curd or homemade curd for making shrikhand.
  • Make sure your yoghurt is fresh. Never use sour yoghurt.
  • To make hung curd take a muslin cloth, spread the cloth on a sieve/ strainer, pour
  • the curd in the cloth. Now bring the ends of the cloth together and hand it on
  • support to drain the water from the curd.  It may take 3-4 hours for making shrikhand.

Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

Hate to miss a recipe? Like my Facebook to stay updated!
                                                Like share and spread your love ❤️


Strawberry Sabudana Kheer | Strawberry Sago Pearls Pudding

Kheer is one of the most famous and loved desserts in India.
We generally make Sabudana kheer during the Navratri festival or during some of the fasting or vrat days. This is a popular Indian pudding that is made with tapioca pearls for religious fasting days.

Sabudana kheer gets a fruity twist by addition of a strawberry topping. The strawberry not only gives a beautiful colour but also an enhancement in taste.I simply loved this kheer and saved some for the next day too.


The Sabudana kheer naturally thickness after cooling, so keep in mind the consistency you want in case you want to serve it cold.

If you are also planning to make some milk-based dessert, do give this recipe a try; I promise you won’t be disappointed.



Sabudana (sago pearls) – 3/4 cup
Full fat milk – 1 litre
Sugar – 1/2 cup (or as per your taste)
Cardamom powder – 1/2 tsp
Strawberries chopped – 1 cup
Sugar 1tbsp
Slivered nuts (pistachio, almonds) – a few for garnishing

  1. Soak the Sabudana in about 3/4 cup of water for 3 to 4 hours.
  2. Bring the milk to a boil occasionally stirring in between. Simmer and let it reduce by 25%.
  3. Add in the soaked Sabudana and cook till the kheer turns thick. This may take about 15 minutes.
  4. Add cardamom powder and sugar. Cook for another 5 minutes on low heat.
  5. Take the kheer off the heat and let it come to room temperature.PicsArt_03-07-10.39.21.jpgFOR THE STRAWBERRY SAUCE :
  6. cook strawberries and sugar in a saucepan set over medium heat until the sugar melts completely.
  7. For serving, Take a glass of your choice to add 1 tsp strawberry sauce at the bottom
    pour kheer over it and top.again with strawberry sauce.



Thank you for visiting Astha’s Kitchen. I would love to hear your feedback.

Hate to miss a recipe? Like my Facebook to stay updated!


Astha’s Kitchen on Facebook

Like share and spread your love ❤️



Sabudana Vada is a crispy delicious snack made by deep frying spiced sabudana and potato cutlets.
It is a popular recipe for vrats  /fasts as it contains no onion or garlic. Sabudana (also known as sago or tapioca) is one of the most common ingredients used for making recipes for vrats during festivals like Navratras, Janmashtami, Shivratri etc.
However, the members of my foodie household, love these crunchy Sabudana Vada so much that I like to prepare it for them every once in a while.
These vadas can be made as a snack or an appetizer. These are also popularly served on Indian Street Food stalls. These are typically served with curd, Tamarind Chutney, Coriander Chutney or even tomato ketchup.
1 Cup Sabudana (Sago/Tapioca Pearls)
2 Potatoes, boiled and mashed
1-2 Green Chillies, finely chopped
1/2 Cup Peanuts, roasted and coarsely ground
1/2 Teaspoon Jeera/Cumin Seeds
2 Teaspoon Lemon Juice
1/2 Teaspoon Red Chilli Powder
1/2 Teaspoon Coriander Powder
1/2 Teaspoon Cumin Powder
1 Teaspoon Salt or Rock Salt
Oil for Frying
  1. Soak 1 cup of Sabudana (Tapioca) in water overnight for 5-6 hours. When they have become soft, drain all the water using a colander.
  2. Boil, peel and mash 2 potatoes. Add them to a large mixing container along with the sabudana.
  3. Roast and coarsely grind 1/2 cup of peanuts. Add these to the mixture as well.
  4. Add Red Chilli Powder, Cumin Powder, Coriander Powder and Salt.
  5. Also add 1-2 finely chopped green chillies, 1/2 teaspoon Cumin Seeds (Jeera) and 2 teaspoon lemon juice.PicsArt_03-04-12.03.09.jpg
  6. Mix all the ingredients well.
  7. Divide them into small lemon sized portions and shape them into round balls.
  8. Fry the balls in medium hot oil till they turn golden brown. Do not set the heat to a high setting, otherwise, the vadas will not get cooked properly from the inside. Drain the excess oil on an absorbent paper.
and then
  • You can also make these balls in the appe pan using less oil.
  • First  heat the appe pan on low heat, then grease the moulds with little oil and place the balls one by one
  • Roast them by turning them at regular intervals, until becomes brown and crispy from all the sides
  • When done take them out in serving bowls and garnish with green peanut chutney.

Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

Hate to miss a recipe? Like my Facebook to stay updated!
         Like share and spread your love ❤️



What can be better than Yummy paneer potato sticks/ kababs after hours of fasting. Just substitute the gram flour or corn flour with fasting flours like kuttu atta or singhara atta.

This is the second recipe that I prepared for IBC 24’s show ‘Swad ki rasoi’. They wanted a unique recipe for Navratri vrats, a recipe that would stand out from the others.So, I came up with the idea of paneer potato sticks garnished with sabudanas dangling like beads over it.

A wonderful and tasty dish which is easy to make and perfect for a vrat or upvas.




4-5 large sized potatoes (aloo)
125 grams cottage cheese (paneer)
½ teaspoon pepper powder or freshly crushed pepper (Kali Mirch powder)
2 tbsp rajgira aata (Amarnath flour)
1/2 tsp chili flex
oil for frying
1 green chili chopped
coriander chopped
1/2 cup sabudana soaked
sendha namak


  1. Boil the potatoes with some salt and water in a pressure cooker or microwave oven.
  2. Mash the potatoes. crumble paneer and add it to the mashed aloo. add pepper powder, or crushed pepper, Rajgura aata, sendha namak (fast salt)
  3. mix the mixture really well. there should be no lumps. The mixture should be smooth and pliable.
  4. if the mixture is slightly loose, then add some more rajgira aata . Rajgira aata binds the aloo mixture. so when you fry the tikkis in oil, they do not crumble.
  5. check the taste. add more seasoning of pepper and salt, if required.
  6. now take some portion of the mixture in your hands. shape them into sticks /kababs and then roll on soaked sabudana them.make even sized paneer sticks/kababs of the entire mixture.
  7. on a pan smear oil for frying. place the sticks/ kababs on the pan and on a High flame fry the tikkis till they turn golden brown.
  8. When browned and crisp from both sides, you can remove paneer sticks /kababs from the pan. serve aloo paneer Tikki with Hung curd dip and coriander chutney with almond and walnut.



  • you can even shallow fry or deep fry. if deep or shallow frying then uses oil and not ghee. if you are using a non-stick tava, then you can use ghee or butter.

Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

Hate to miss a recipe? Like my Facebook to stay updated!
                                                     Like share and spread your love ❤️


one more quick sweet dessert recipe of kheer, that can be made for Navratri, Dussehra, and Diwali.1506327292494

I tasted this dish first at my aunt’s (Kalpana Bhandari) place in a get-together party ..she is one of my best mentors and guides in my cooking journey.

When I  was Invited for a show on IBC 24 a new channel named swad ki rasoi for sharing my Navratri special recipes, I click this recipe for’s the link to my show swad ki rasoi

This is a quick recipe of kheer as you really don’t have to wait for hours to thicken the milk as this is the recipe of kheer with condensed milk which combined with paneer takes very less time to make thick and creamy kheer.
The paneer kheer has been flavored with cardamom powder, saffron.always use fresh milk while making this kheer.   The recipe tastes somewhat like rasmalai with soft succulent crumbled paneer in flavored & sweetened milk.


Course: dessert
Prep. Time:10 minutes
Cook Time:35 minutes
Passive Time: 30 minutes


2 cups milk full-fat whole. 500 ml
100 g condensed milk
½ cup paneer /cottage cheese crumbled, 50 gms of chenna or
8 – 10 strands saffron
1 tbsp sugar
3 to 4 cardamoms green
3 tbsps nuts Mixed (cashew nut, almond, walnut) chopped
Pomegranate pearls for decoration


  1. Take milk in a thick bottomed pan and bring it to a boil on slow heat.PicsArt_09-25-12.29.42
  2. When the milk starts to a boil, lower the heat to lowest and cook it till it starts to thicken up.
  3. Crumble the paneer and keep aside.
  4. Now to the thick milk add condensed milk and one tablespoon of sugar.
  5. Add crumbled paneer at this stage and cook it for 4-5 minutes over low heat. Keep stirring to prevent the milk from burning at the bottom.
  6. Finally, add pounded cardamom and switch off the heat.
  7. Serve this paneer ki kheer warm or chilled as you prefer. We usually chill it for 30-40 minutes in the fridge and serve it garnished with saffron strands and chopped nuts.
  8. Serve paneer kheer hot, warm or chilled .we prefer the kheer to be chilled.The kheer can be had plain and they also taste good with pooris.While serving you can garnish the kheer with chopped dry fruits and fruits.
  9. the kheer can be had plain and they also taste good with pooris.While serving you can garnish the kheer with chopped dry fruits and fruits.
  10. If you decide to make the paneer ki kheer, always try to use fresh milk and paneer, I can’t stress on these enough. In fact, any dessert if you make with fresh milk comes out much tastier.

Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

Hate to miss a recipe? Like my Facebook to stay updated!
                                                    Like share and spread your love ❤️