In India on Hindu fasting days, people fasting in northern states of India eat items made of buckwheat flour. Eating cereals such as wheat or rice is prohibited during such fasting days. However, since buckwheat is not a cereal, it is considered acceptable for consumption during fasting.The preparation of buckwheat flour varies across India.The famous ones are kuttu ki poori or kuttu pakoras...today i am going to share the recipe of kuttu atta pooris....happy fasting n happy cooking my dear friends....
Ingredients - Kuttu aata ( buckwheat flour) - 1 1/2 cup Boiled and grated potatoes - 2 Warm Water - 1/2 cup Rock salt - 1/2 tsp Coriander leaves chopped - 2 tbsp Oil - to fry Method- 1. Take the flour in a plate and mix it with grated potatoes, salt and coriander leaves. 2. Mix it well, sprinkle some water to make a pliable dough. Keep it to rest for 10 minutes. 3. Make small balls out of the dough, dust it with the dry flour and with its help make medium size pooris. 4. Heat oil in a griddle and fry the pooris into it, serve it hot with jeera - aalo fry.
Lauki (gourd) - 1/2 kg Sugar - 1/2 cup Mawa - 100 g Condensed Milk - 4-5 tbsp Milk - 250 ml Cardamom - 2-3 Almonds - 8-10 Cashews - 6-8 Raisins - 2-3 tbsp Coconut grated - 2-3 tbsp Ghee ( clarified Butter ) - 2-3 tbsp Method - 1. Peel and wash the gourd and grate it finely. 2. Heat a big griddle or karahi and put the ghee in it. 3. Put the grated gourd and fry it nicely for 8-10 minutes in a low heat. 4. Add the milk and cover it so that the gourd is soft and cooked, keep stirring in between so it does not stick. 5. Add the sugar and fry it for few minutes so the moisture is dried completely. 6. Add the mawa and fry for a while, add the condensed milk and all the dry fruits saving some for garnishing. 7. Take out on a serving bowl and garnish it with the remaining dry fruits. Enjoy this sweet dish on fasting or any special occasion.
Ingredients - Sabudana (Sago) - 1 1/2 cup Peanuts - 1/2 cup Cumin seeds - 1/2 tsp Chillies green cut - 2 Coriander leaves chopped - a bunch Fresh coconut grated - 2-3 tbsp Rock salt - to taste Oil - to fry peanuts Pure ghee ( clarified butter) 3-4 tbsp Lemon juice - optional 2 tbsp
Method - 1. Wash the sabudana and soak in a pan for 3-4 hours. it must be soft and moist. 2. Drain it and put it in a sieve to drain the water completely from it. 3. Fry the peanuts and keep it aside. 5. Take a griddle or karahi and put ghee in it, when hot put the cumin seeds, when it crackles put the green chillies in it, when it's fried add the drained sabudana in it, the heat should be on a medium high flame. 6. Saute the sabudanas for 5 minutes until it's soft, and cooked, stirring well. 7. Be very careful not to overcook it more than 5-6 minutes otherwise it will be sticky. 8. Add the grated coconut, lemon juice, fried peanuts and sprinkle rock salt according to your taste. Garnish it with chopped coriander leaves and serve it hot.
Ingredients - All purpose flour - 1 1/2 cup Castor Sugar or granulated sugar - 1 1/2 cup Egg - 3 Butter - 120 g Coco powder - 2 tbsp - Coffee powder - 1 tbsp milk warm - 3-4 tbsp Baking powder - 1tsp Bicarbonate of soda - 1/2 tsp For the chocolate frosting and decoration - Cooking chocolate - 100g Dark Rum - 1/4 cup vanilla essence - 2-3 drops Icing sugar - 3/4 cup Butter - 2 tbsp warm milk - 1 tbsp Cherries - 6-8 ( optional) chocolate shavings - some
Method - 1. Beat butter until glossy, with an electric mixer. 2. Add sugar gradually, continue beating until double in volume, about 6-8 minutes. 3. Add eggs one at a time, beating it until combined. 4. In a small bowl add the warm milk with cocoa powder and coffee and mix it. 5. Sift the flour and add the soda and baking powder in it. 6. Gradually add the flour in the butter mix, in between add the coco and coffee mix in the batter too. 7. Turn the batter into a grease and lined, round baking tin, bake it at 180 degree Celsius until done when tested with a skewer. 8. Leave it in tin for 2-3 minutes and turn out on a rack or plate to cool down completely. 9. when cold, cover it completely with the frosting and decorate it with the chocolate shavings and the cherries dipped in the chocolate frosting. Frosting - 1. Chop the chocolate in small pieces and melt it over a pan of hot water in a double boiler. 2. Stir in 1/4 cup dark rum and the vanilla essence. 3. Sift the icing sugar beforehand and mix in with the butter and 1 tablespoon of milk to the chocolate mix. 4. Whisk over hot water until smooth and glossy and of a coating consistency.
Ingredients - Mango - 2 Curd, thick n fresh - 500 g Sugar granulated - 1/2 cup or to taste Green cardamom - 5 crushed into powder saffron strands (optional) - 1 mixed in 2 tbsp hot milk Cashews chopped - 8-10 Almonds chopped - 8-10 Charoli Nuts ( chironji ) - 2 tbsp Method -
1.Take a strainer and keep it over a deep bowl, pour the curd on the strainer and keep it overnight in the fridge so the whey drops down and the curd becomes thick. 2. Peel the mangoes and wash it, cut it into small cubes and grind it in a mixer. 3. Take a big bowl, put the mango puree, hung curd, sugar, green cardamom powder, saffron milk and mix it with an electric mixer until all are incorporated well and the mixture is thick and creamy. Adjust the quantity of sugar according to your taste. 4. Pour it into desired moulds or dessert bowls, garnish it with the chopped almonds, cashews and charoli nuts. 5. Refrigerate it for 3-4 hours or until chilled. It tastes best when thoroughly chilled. 4. Relish this delicacy of Maharashtra and Gujarat this summer...n njoy the soft and creamy taste of it.
