Annakoot Goverdhan Recipe | भंडारे वाली अन्नकूट की सब्जी
In this Second video of “Diwali Special Series” Our Chef is Cooking North Indian Recipe Specially Cook on Goverdhan Puja “Annakoot ki Sabji”.
Diwali is a festival of lights and one of the major festivals celebrated by Hindus, Jains, Sikhs and some Buddhists, notably Newar Buddhists. The festival usually lasts five days and is celebrated during the Hindu lunisolar month Kartika.
In this Second video of “Diwali Special Series” Our Chef is Cooking North Indian Recipe Specially Cook on Goverdhan Puja “Annakoot ki Sabji”.
Annakoot cook On the second day of Diwali, Annakoot and Poori Prasad is made on the day of Govardhan Puja. At this time some new vegetables come in the market like cabbage, peas, carrots, sageri, beans etc. Vegetables come, to start eating these vegetables, Annakoot is made as a vegetable.
To make annakoot ki sabzi, all the vegetables that are available in the market are taken little by little, many shopkeepers mix some vegetables and sell them in a pack. All these vegetables are mixed together. First this vegetable is offered to God, and later everyone in the house eats it as Prasad. On the day of Govardhan Puja in Uttar Pradesh, this prasad is made in every temple and most of the houses.
In this Second video of “Diwali Special Series” Our Chef is Cooking North Indian Recipe Specially Cook on Goverdhan Puja “Annakoot ki Sabji”.
Annakoot cook On the second day of Diwali, Annakoot and Poori Prasad is made on the day of Govardhan Puja. At this time some new vegetables come in the market like cabbage, peas, carrots, sageri, beans etc. Vegetables come, to start eating these vegetables, Annakoot is made as a vegetable.
To make annakoot ki sabzi, all the vegetables that are available in the market are taken little by little, many shopkeepers mix some vegetables and sell them in a pack. All these vegetables are mixed together. First this vegetable is offered to God, and later everyone in the house eats it as Prasad. On the day of Govardhan Puja in Uttar Pradesh, this prasad is made in every temple and most of the houses.
Ingredients
- 2 inch Ginger
- 2-3 Chilli
- 1 kg Tomato
- 200 gm Potato
- 100 gm Shingada
- 100 gm Rataloo
- 100 gm Carrot
- 150 gms Peas
- 1 small Patta gobhi(cabbage )
- 1 small Fhulgobhi(cauliflower)
- 1 small Lauki
- 100 gm Pumkin
- 100 gm Beans
- 100 gm Brinjal
- 2 Kaccha kela(raw banana)
- 1 bunch Chopped palak
- 2 mooli
Spices
- salt as per taste
- 100 mlOil
- 1 tea spoon Hing
- 1 tea spoon Jèera
- 1/2 tea spoon Haldi powder
- 2 tea spoon Dhaniya powder
- 1 tea spoon Red chilli powder.
- 1/2 tea spoon Long (cloves)
- 1 tea spoon Black pepper
- 2 tea spoon Phav bhaji masala
- 2 tea spoon Sabji masala
- 1 tea spoon Kashuri methi
- 2 tea spoon Deshi ghee
Garnish and finishing
- Coriander
