Ingredients -
Til (sesame seeds) - 1/2 kg
Gud (jaggery ) - 1/2 kg
Peanuts - 250 gm
Dry Coconut ( desicated ) - 100 g
Method -
1. Take a shallow Frying pan or karahi and dry roast
the til on a low heat for few minutes until it slightly
changes the colour. Take special care not to over fry it.
Replace it in a big plate and let it cool.
2. In the same karahi roast the peanuts too until it just
begins to turn brown and is evenly roasted. Take it out
and let it cool.
3. Grind the til and peanuts separately in a grinder.
4. Grind the gud also in a grinder. Put 2-3 tbsp ground til
along with the gud into the jar to prevent sticking in the jar.
5. Take a big bowl and put all the grounded ingredients into it
with the dry coconut.
6. Mix it all nicely until incorporated well.
7. Make small size laddus and store in an airtight jar.
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.
Ingredients to pressure cook -
Chicken boneless small pieces - 300 g
Onion - 2 medium
Ginger garlic paste - 2 tsp
Garam masala powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Garlic cloves chopped - 2-3
Ingredients to mix -
Potato boiled and grated - 2 medium
Onion - 2 chopped finally n shallow fried brown
Garam masal - 1/2 tsp
Coriander leaves chopped - a small bundle
Ginger grated - 1 tsp
Green chilli chopped finally - 2
Salt - to taste
Method -
1. Heat a cooker and put the chicken boneless pieces
along with chopped onion, ginger-garlic paste,
garam masala powder, red chilli powder and garlic
cloves, sprinkle 3- 4 tbsp water and put it to pressure
in a high medium heat. Take it off the heat after a whistle.
2. Open the cooker and check, it should be cooked properly,
if there is any water left, keep it on the heat, stir and reduce
it until dried completely. Take it off the heat and let it cool.
3. Mince it all in a grinder.
4. Take it out in a big bowl, put the boil and grated potatoes
and ginger, chopped coriander leaves and chillies, fried
onions, garam masala and salt, mix it all until incorporated
well.
5. Take a small ball size mixture on your palm, flatten it and
make medium size tikkis.
6. Heat oil in a flat frying pan or tawa and shallow fry the
tikkis on both the sides until golden brown.
7. Serve it hot with mint or Coriander chutney.
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.
