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.
