This curry is made from singhara flour called ‘water chestnut’ in English and Buckwheat. It is made during the navratri festival for the people who observe fast. Here is the recipe, try it and let us know how you found it.
INGREDIENTS FOR PREPARING DUMPLINGS
- Thin sliced potato wedges 2 potatoes
- Salt to taste
- Red chili powder to taste
- Chopped Green coriander leaves
- Kuttu flour (buckwheat) 1 bowl
- Water for mixing
- Put all the dry ingredients in a bowl and pour water slowly so as to form a loose batter, to cover the potatoes well with the coating of the flour. Keep it aside.
- Now, heat oil in a wok and simmer the flame. Take a reasonable amount of batter with your hands and put some into wok to make dumplings, you may use a spoon also.
- Deep fry them until golden brown. Remove it on a tissue paper to remove excess oil.
- You may serve them as snacks with chutney also.
INGREDIENTS FOR THE CURRY
- Singhara flour (water chestnut) 1 bowl
- Curd 250 gm
- Water 2 glasses
- Bay leaves 3-4 strands
- Black cardamom 1
- Cumin seeds 1/2 tsp
- Rock salt to taste
- Fenugreek seeds 1/4 tsp
- Chopped green chili 1-2
- Turmeric powder 1/2 tsp
- Heat oil in wok and simmer the flame. Add fenugreek seeds, cumin seeds, bay leaves, coriander powder and salt.
- At once put the singhara flour followed by curd into it and keep stirring so that no lumps are formed.
- Add water slowly and keep stirring. Let it boil and then cook on a low flame for 10-15 minutes. Garnish with coriander leaves and serve hot with swang rice.
- It is great in taste and does not contain high degree of oil as the fast food of Navratri does. So eat healthy with a smile.
Navratri is a time of celebration in India. During this period Goddess Durga is worshiped in its nine form, one on each day. This is a season of worship, dance, fasting and lots of interesting food items for the fasting people.
So here is a crispy recipe of boiled potatoes and swang rice, which is both mouth watering and filling.
- Boiled and mashed potatoes 3-4
- Boiled swang rice (Barnyard millet) 100 gm
- Rock salt to taste
- Red chili powder to taste
- Chopped coriander leaves
- Oil for greasing
- Coriander powder 1/2 tsp
- Mash the potatoes and mix all the ingredients well to form a smooth batter.
- Now take a portion of it and make a round ball. Slightly press it so as to form a flat round tikki of medium size.
- Place it on a greased tava and let it brown. Now apply grease to the upper side of the tikki and turn it over.
- Let it crisp on a low flame until both sides are golden brown.
- Serve hot with mint chutney (without onion) and curd.
- It is scrumptious and taste wonderful.
What do you do with the leftover rice? Here is an interesting recipe to make your rice taste great at breakfast. This parantha is both wholesome and taste triggering. So just try and feel the taste.
- Boiled/leftover rice a bowl
- Chopped Onion 1
- Chopped coriander 1/4 bowl
- Grated carrot/Radish 1 each
- Chopped fenugreek leaves 1/2 bowl
- Salt/Green chopped chili as per taste
- Mix all the ingredients well with the help of a hand blender. Do not make it too smooth a paste.
- The rice should just blend well with other ingredients, take two medium sized round balls of dough and now with the help of a rolling pin make two thin round rotis.
- Place two spoonful of the mixture on one roti and spread it evenly as shown in the picture below.
- Cover the roti with the other roti and seal the sides by lightly pressing it.
- Put it on a heated tava and roast until both sides are golden, you can apply little olive oil to the surface of the roti and allow it to crisp.
- Eat it with butter/ curd or chutney, it tastes awesome.
Gajar ka halwa is the most popular sweet dish of North India especially Punjab. People here love to eat it with lots of nuts and tempering of clarified butter and khoya (dried or thickened milk by heating). Its texture, aroma and taste make it unique and a favorite of all the north Indians.
The place where this sweet delicacy originated is still not very clear, but it is said that it originated somewhere in Punjab and from there it spread to other parts of India.
As this recipe is high in calories so, here is its modified version with low fat, which will give you the same tantalizing sensation and will be light on your stomach.
- Carrots 1 kg
- Dry nuts ( raisins, almonds, pistachios, cashew nuts) 3/4 bowl
- Sugar 1 bowl
- Milk (skimmed) 2 bowls
- Clarified butter 1 tbsp
- Cardamom powder 1 tsp
- Peel the carrots and chop them roughly. Put them in a pressure cooker along with the milk. Pressure cook on a low flame for about 20 minutes and then remove from the flame.
- Mash the carrots thoroughly or mix it with the blender so that it forms a smooth paste.
- Now in a wok or kadahi, heat a table spoon of clarified butter and add the carrots paste. Keep tossing and let it cook on a high flame until whole water evaporates.
- It starts giving a sweet fragrance. Add the sugar and cook for another ten minutes. Remove from the flame and garnish with dry nuts. Serve hot and savor the taste.