Potato cutlet with coriander yogurt dip and banana wedges...!!!

   My final navratri falahari dish that I am going to share with you all, it's Potato cutlet with coriander dip and banana wedges and here is the recipe so that you can also try to make it, it's simple and easy to make...

Ingredients-
For cutlet-

1 and 1/2 cup Potato(boiled, peeled and graded)
1/3 cup  Sago (sabudana) soaked for one hour and drained, their should be no water
1/3 cup kuttu flour( buckwheat flour) or singara flour(water chestnut flour)
2 finely chopped green chili's
1/4 cup crushed peanuts
Few chopped coriander leaves
Rock salt to taste
Pinch of Black Pepper Powder

For Yogurt Dip-

1/3 Cup of Hung curd
1 Tbsp of green coriander finely chopped
1 Green chili finely chopped
Rock salt to taste
Pinch of Black Pepper Powder

Method For Cutlet-

Take a bowl add graded and boiled potato, soaked sago, kuttu flour , green chili, crushed peanuts , chopped coriander ,Rock salt, pinch of black pepper powder, mix all things together and make a dough without adding any water, when you will start rubbing all things together you will see it will combine without adding any water now make small cutlets of your choice of shape and deep fry them in a wok or kadhai.

For Yogurt Dip-

Take a small bowl add all the above ingredients and whisk well till it smoothens and serve with cutlets.

For Banana Wedges-

Cut Raw banana into wedges and deep fry them in the same wok as you fried your cutlets.


Combine all things together and plate as you wish, I am posting a picture how I plated my dish, that  will help you to get idea how to do it.

    Thanks for reading do try to make the dish as well as post your comments, How you like it.

Sago(sabudana) kheer...!!!

Mouth watering yet filling Sago(sabudana) kheer is best to have when you feel like eating our regular rice kheer during fast, it's easy to make and you don't need too many ingredients at the same time, Here I am sharing my recipe with  how to make that perfect creamy Sago kheer, try and enjoy...!!!

Ingredients-

1/2 cup sago washed and soaked in about 1-1/2 cup of water for at least one hour
4 cups of milk
1/3 cup of sugar
chopped dry fruits if you wish to add any like cashews ,almonds and raisins, Personally I don't like dryfruits in sago kheer because it overpowers the real taste of sago and thickened milk
few strands of Saffron (kesar) for garnishing (optional)

Method-

Take a deep pan or kadhai put soaked sago(sabudana) in it  on low flame,if there is any water left after soaking don't drain it put that as well and let it cook till sabudana turns soft and transparent when it's done add milk and let it cook till milk began to get condensed keep stirring at regular intervals for about 25-30 minutes on low flame then add sugar and cook for more 2-3 minutes this time you can add your dryfruits if you wish to and you can serve it hot or at room temperature, you can garnish it with little saffron on top, like I have done and I have served it in a earthen pot you can also do the same to give it that rustic feel.

  Thanks for reading do write your comments and suggestions..!!!

kuttu ki barfi...!!!

    Curb your sweet tooth during fast with this amazing kuttu ki barfi that looks amazing as well as tastes delicious, simple ingredients easy to make and you can store it for atleast two days. Here's the recipe how to make it.. simple easy and fast..

Ingredients-

1 cup of kuttu flour or you can also take singara flour (water chestnut flour)
4 tbsp of desi ghee or clarified butter
1/4 cup castor sugar or you can also take sugar and churn it in a blender
1-1/2 cup of water
pinch of green cardamom powder (elaichi powder) (optional)

Method-

Take a deep pan or wok or kadhai put on flame put ghee and add kuttu flour or singara flour and roast it till it changes color for about 10 minutes on medium to low flame keep rotating between the low to medium flame to avoid any chances of burning  the flour, when it's roasted well, add castor sugar and water,  keep stirring from ladle from one hand and add water from another hand to avoid any lumps because lumps will destroy your whole dish gradually you will see the flour has been doubled and it will start to thicken keep stirring don't stop stirring at any time till it thickens, add  green cardamom powder this time , now transfer all of this in a flat plate or you can use a cake tin and let it cool, it will become more thick after cooking now take a knife and mark it like barfi or you can also use molds to cut the accurate pieces now place the barfi pieces in a plate dust some icing sugar on top and serve, you can also sprinkle some dryfruits but I like it plain and simple.. Thanks for reading do share how you like it..!!

Coriander and mint dip..!!!

 

       Refreshing taste of mint and coriander with your snacks during fast is good to tackle your taste buds because every now and then we crave for some spicy food but during fast it's not possible to eat outside food, so I am sharing how to make spicy mint and coriander dip (chutney).

Ingredients-
1 cup mint leaves
1 cup coriander leaves
1 tbsp of dry mango powder
1/2 tsp of rock salt
4 green chili

Method-
Take a mixer grinder and put all things in the jar and grind well into a fine paste and serve with your snacks or  kuttu ki poori and aloo sabzi.

kuttu ki poori...!!

     You can have kuttu ki poori with your falahari arbi sabzi or aloo sabzi. It tastes good and make you full for longer to curb your hunger pangs during fast. Though it's high in calories but it taste awesome, you can also make paratha if you wish to. You can always enjoy food by doing some extra workout the next day. ;) So I am going to share my recipe of kuttu ki poori with you today, it's simple but little tricky as you have to be careful while making it's dough.

Ingredients-
1/2 kg of kuttu flour or you can also use singara flour (water chestnut flour)
1 Medium size potato boiled, peeled and graded
4 medium size arbi (ghuiya) boiled , peeled and graded
2 green chili's finely chopped
few coriander leaves finely chopped
Pinch of rock salt( salt looses the dough) so avoid putting salt but if you wish to add, you can add little
little bit of water just to wet your hands when you combine the above ingredients to make the dough.

Method-

Take a well rounded vessel add all the above ingredients together except water and start kneading it slowly you will see the dough if forming now take little water in your hand and wet your palm and keep kneading the dough till it becomes smooth and make poori's , heat oil in a kadhai and fry all the poori's one by one  till they  become crisp.

Don't keep the dough for resting , otherwise it will loose because of kuttu flour's tendency to loose when it comes in contact with moisture and you will not be able to roll the poori's.

  Thanks for reading please share how you like it...!!

Falahari arbi...!!!

    Great source of carbohydrates that are much needed during fast days, Arbi or arooi or also called as Colocasia give you enough carbs to go on for the day. Here I am going to share the recipe of how to cook falahari arbi.

Ingredients-
1/2 kg of arbi (par boiled and peeled)
4 tbsp of Desi ghee or clarified butter or olive oil(olive oil is an healthy option and can be used during fast without taking much calories
1/4 tsp of ajwain (carom seeds) or jeera (cumin seeds) few people prefer cumin seeds and some eat carom seeds during fast so the choice is your's which one you prefer
2 Green chilis
1/2 tsp of dry mango powder
1/2 tsp of red chili powder (if you eat red chili during fast)
Rock salt to taste
few mint leaves for garnishing.

Method-
Heat oil or ghee in a non-stick wok or pan, sprinkle cumin or  carom seeds, add  boiled and peeled arbi add salt and green chili, dry mango and red chili powder and stir well and let it cook for sometime till it forms a little crisp layer outside then add chopped mint leaves and serve  hot with kuttu ki poori. (recipe of kuttu ki poori will be on my next post)
You can have this dish during breakfast as well.

   Thanks for reading do write your comments and  how you like it...!!

Doodhi ka halwa..!!!

             Bottle gourd or Lauki or doodhi ka Halwa is a delicatable sweet dish that can be eaten during Navratri Fast or any other fast...Bottle gourd helps aid digestion n it's rich in fibre and nutrients which gives enough energy during fast.. I am sharing my recipe of lauki ka halwa below...!!!


 Ingredients-
2 cups of Bottle Gourd or Lauki (peeled and graded)
2  Tbsp of Desi ghee or unsalted clarified butter
2 cup of milk
1/4 cup Sugar
1/3 cup Milkmaid
1/3 cup khoya or rabri
Pinch of green cardamom powder
Cashews, Almonds, Raisins, Pistachios (crush all dry fruits except Raisins) You can take dry fruits as per your wish

Method-
Take a wok or pan or kadhai put 2 Tbsps of Ghee or clarified butter, 2 cups of Bottle gourd or lauki in it with 2 cups of milk and let it cook for about 20 minutes till it dries completely.
Then add sugar (keep the flame medium) When sugar dissolves add khoya or Rabri in it Mix all things well  then add Milkmaid to it and add all the crushed dry fruits this time and keep stirring for more 5-6 minutes
At last add pinch of green cardamom powder and serve hot or at room tempreture

You can keep this halwa for two days in fridge and microwave it when you want to eat it but keep in mind halwa should be well dried if their is any water content in it, that will spoil it.

Serve with some dryfruits on top.

Thanks for reading and please mention your comments and how you like it...!!!

       

Happy Navratri with sago khichdi...!!!

 

     HAPPY NAVRATRI to everyone. Courageous, powerful ,divine, colorful part of us. Maa Durga's time begins. Here's to the festivities and the new beginnings. May God Bless us all..

     Today is the first day of Navratri  and I am really excited about all the coming days of DURGA PUJA. Navratri is an auspicious occasion as all the festivities began with the beginning  of Navratri as it is the mark of Hindu New Year. On the occasion of Durga puja I am going to share my most favorite dishes with you all so that u can also try to make it and enjoy the burst of flavors with simple ingredients...

       SABUDANA(sago) KHICHDI

Ingredients-
1 cup Sago (sabudana) Soak for about 3-4 hour in one and half cup of water
1 medium size potato cut into cube
4 green chili's chopped
1 medium tomato chopped (optional)
1/4 tsp of cumin seeds
1/2 tbsp of lemon juice
1/4 cup of roasted n peeled peanuts and coarsely grined (they can also be used for garnishing as well)
Rock salt to taste
3 tbsp of desi ghee or olive oil can also be used (I prefer ghee)
Few coriander leaves for garnishing


Method-
Heat ghee or olive oil in a wok or pan when it's hot put cumin seeds when cumin seeds crackle add potatoes and a pinch of salt(salt helps to cook potatoes quickly)
cook till the potatoes are soft then add tomatoes and green chili's when tomatoes are soft add soaked sago in a pan and stir well.it will be translucent when it will be cooked after its done sprinkle some lemon juice n peanuts on top and sprinkle some coriander leaves after turning the flame off.
Serve hot and be imaginative while u plate the dish, sprinkle some peanuts, put one or two lemon wedges and a green chili to top it all few coriander leaves.

        Thanks for reading hope you enjoy the dish and don't forget to comment and give your feedback...!!!