Ingredients -
Peanut - 1 cup
Rock salt - 1/2 tsp + for adjusting
Cumin whole - 1/2 tsp
Red chilli whole - 1
Pure ghee/ clarified butter - 1 tbsp
water - 2 cups
Red chilli powder - 1/4 tsp
Pepper powder - a pinch
Cumin powder - 1/4 tsp
For chat -
Curd - 1 cup
Sugar - 1 tsp
Tamarind ( Imli) Chutney- 1/2 cup
Red chilli powder- a pinch
Beetroot grated - 1
Pomegranate seeds 3-4 tbsp (optional)
Green chilli - chopped 2 tbsp
Method-
1. Boil the peanuts in 2 cup of water in pressure cooker
until it's soft and cooked. Peanuts take time to cook,
let it whistle for 4-5 times on a medium heat.
Drain and keep it aside.
2. Take a frying pan or karahi and put ghee in it,
when it's hot put whole chilli and whole cumin and
let it splutter.
3. Put boiled peanuts with red chilli powder, pepper
and cumin powder, sauté for few minutes.
4. Adjust the salt according to your taste. Keep it aside
and let it cool down.
How to plate -
1. Beat curd with one tsp sugar and a pinch of rock salt.
2. Take a plate and spread the fried peanuts in it.
3. Spread the curd over it and the tamarind chutney also.
4. Garnish it with grated beetroot, pomegranate seeds
and chopped chillies.
5. Peanuts are low in carbs and are excellent source of
vitamins, minerals, and protein and are rich energy source. Moreover it's more beneficial as it is not fried
but boiled so it can be included in your daily diet while
fasting.
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 -
Singhare ka aata ( dried water chestnut flour) - 2 cups
Boiled and grated potatoes - 2 medium size
Warm water - to knead the dough
Oil - for frying
METHOD -
1. Take the flour in a shallow plate and mix it with
the grated potatoes nicely.
2. Start mixing the water very little at a time, just
sprinkling in the beginning.
3. Add enough water and knead it to make a smooth dough.
4. Take a small ball size dough, sprinkle some dry flour on the
rolling board, and with the help of it, make a round poori. Prepare all in the same manner.
5. Heat a deep frying pan and fry the pooris in it and
serve it hot with fried potatoes.
