Wednesday, 14 October 2015

Aloo tamatar sabji recipe (Potato tomato curry for fasting/Navratri Vrat

Aloo tamatar sabji (Potato tomato curry for fasting or Navratri Vrat) is very simple and easy to make. This sabji is regularly cooked in North Indian kitchens and very famous dish for Navratri or any other fasting days. It is prepared without onion-garlic and heavy spices. This sabzi can also be prepared during non fasting days too just add normal salt instead of sendha namak and serve with chapatis or puris.

Aloo tamatar sabji
Ingredients
Potatoes – 4 (medium)
Tomatoes -- 4 to 5 (medium)
Cumin Seeds – 1 tsp
Red Chilli Powder – 1/2 tsp
Oil – 1 tbsp
Chopped Coriander Leaves -- 1 tbsp
Sendha Namak to taste (Rock Salt)

Method
Boil the potatoes till they are cooked, peel and roughly mash them. Grind the tomatoes into fine paste. Heat oil in a pan. Add cumin seeds and let them crackle. Add tomato paste, red chilli powder and salt. Cook till oil starts leaving the masala. Add roughly mashed potatoes and stir. Add 1 cup of water and cook for for 7-8 minutes. Add more salt and water if required. Simmer for 4-5 minutes till you get your desired consistency. Garnish with coriander leaves. Serve with vrat ki roti or puri.

Tuesday, 13 October 2015

Kuttu ki puri recipe for fasting/Navratri Vrat

Kuttu ki puri (for fasting/Navratri Vrat) is the most famous dish enjoyed during fasting days as grains are not eaten. It is an easy recipe to make. These puri goes very well with aloo ki sabji or curd and digest very easily. These puris have a very different taste and an earthly flavor. Try these yummy and crunchy puris.

Kuttu ki puri
Ingredients
Kuttu ka Atta (Buckwheat flour) – 250 gms
Salt to taste (Senda Namak)
Cumin Seeds – 1/2 tsp
Oil for deep frying

Method
Mix kuttu ka atta, cumin seeds and salt. Add water to make a smooth and pliable dough. Cover and leave to rest for 10 minutes. Divide the dough into lemon sized balls using little oil on your palms. Take a ball and roll it into a circle (dough ball can also be patted with wet hands to form a puri). Roll all the balls and keep ready for frying. Heat oil in a kadai. Place one puri at a time in the kadai and press it with a slotted spoon in the center so that it puffs up. Turn the puri and fry till light brown and crisp. Remove from the kadai with the slotted spoon. Place the puri on an absorbent paper to remove excess oil. Fry remaining puris in the same way. Serve hot with aloo ki sabji, curd or green chutney.







































Kuttu is extremely high in easily digestible protein. Kuttu is good for the heart and is rich in magnesium. Kuttu contain fiber thus it is used in diet of person having digestive problems. It is gluten free and can be used as a good alternative to wheat and other grains. 

Rice Paratha recipe from leftover rice

Rice paratha recipe is a great way to use left-over steamed rice, jeera rice or pulao. Rice paratha is very popular paratha in North India. It is very crispy and crunchy in taste. Children will love these yummy parathas. Recipe of theses parathas is very easy and simple. The paratha is stuffed with seasoned leftover rice.

Rice Paratha
Ingredients
For Dough
Wheat Flour – 2 cup
Ghee – 1 tsp
Salt to taste

For stuffing
Cooked Rice – 1 cup
Oil – 2 tsp
Chopped Onions – 1 (medium sized)
Cumin Seeds – 1/2 tsp
Chopped Coriander leaves – 1 tbsp
Chopped Green chillies – 2
Red Chilli Powder – 1 tsp
Mango Powder - 1/4 tsp
Oil/Ghee for frying

Method
Mix flour with a little salt. Add ghee and knead to a smooth dough by adding water. Keep it aside for 15 minutes. Heat oil in a pan and add cumin seeds. When cumin seeds crackle, add onions and saute for 2 minutes. Add green chillies, red chilli powder, cooked rice and salt, mix well. Add mango powder and coriander leaves. Mix well and keep aside. Divide the dough into mediun size balls. Take a ball and roll it into a circle like a chapati using little flour for dusting. Put some prepared mixture in the centre. Join all the edges of the dough (rolled chapati) to seal mixture in the centre and press with your palm. Roll it again like a chapati (about 6 inches in diameter) using little flour for dusting. Fry the paratha on a hot tawa using oil/ghee on both sides until brown spots appear. Likewise make remaining parathas. Serve hot with pickle, curd, butter or tea.