Phool Makhana Curry

Phool Makhana or lotus seeds or fox nuts are much healthier ingredient can be used during Vrat . Makhana are rich in calcium, protein, iron, zinc and thiamine.

Phool Makhana curry is masterly easy recipe made with tomato ginger gravy and added crispy makhana‘s to it .

Ingredients

  • 3 cups Makhana
  • 2 tsp Ginger (chopped )
  • 4 medium Tomatoes (chopped )
  • 2 Green chillies (split)
  • To taste Himalayan salt
  • 1 tsp Turmeric powder
  • 4 tsp Ghee
  • As per required Water
  • Method
    1. Take a pan . Add a spoon of ghee and roast the makhana until crispy.
      Take another pan . Heat the ghee . Add chopped ginger sauté until light brown.
      Add chopped tomato. Cook on low flame Until it turns soft and mashed.
      Add spices and mix well. Cook until oil gets separated.
      Add water. Bring 2 -3 boils.
      Add crispy makhana and give quick mix. Turn off the flame .
      It’s ready to serve. Garnish with coriander.

    Samvat Pulav (vrat ke chawal )

    Samvat rice ( vrat ke chawal) or Branyard millet is healthy and gluten-free option during fasting days . That tiny creamish millet is pack of multi-nutrition. Having regular fried fasting meal makes me little feed up , but this excellent one – pot recipe masterly simple and it keep calm my hunger pranks .

    Prep Time 5 minutes

    Cooking Time 10 minutes

    Total Time 15 minutes

    Ingredients

    • 1/2 cup Samvat rice
    • 2 cup water
    • 1 small Potato (chopped)
    • 1 small Chilli (chopped)
    • 1 tsp Cumin
    • 3-4 Curry leaves
    • 5 piecesCashews (chopped )
    • 3 tsp Peanuts
    • To taste Himalayan salt
    • 2 tsp Ghee
  • Method
    1. Heat oil in a pan. Add cumin seeds , curry leaves and cashews. Sauté few minutes.
      Add chopped potatoes and cook until it turn light brown.
      Add peanuts and green chillies, sauté for a minute.
      Add samvat rice , water and salt . Mix well.
      Bring it boil . When water is reducing, low the flame, cover it for 2 – 3 minutes.
      Take off the flame and let them cover it for another few minutes. It is ready to serve. Add pomegranate pearls.
      Serve Pulao with curd and Makhana Sabhji.

    Makhana Raita

    Makhana Raita is comfort savor , which made from curd , mixed with makhana and some spices. It is a whole pack of minerals and vitamins.

    This recipe is a nutritions. It is super quick Navratri recipe . It is best to serve along with vrat ki roti .

    Prep Time 10 minutes

    Cooking Time 5 minutes

    Total Time 15 minutes

    Ingredients

    • 2 cup Curd ( dahi ), chilled
    • 1 1/2 cup Makhana / foxnut
    • 1/2 tsp Roasted cumin or powder
    • 1/2 tsp Himalayan salt
    • 1/2 tsp Crushed peanuts
    • 2 tsp Boiled potato cubes
    • Coriander, fresh

    Method

    1. Soak makhana in enough water. After makhanas become soft , drain off excess water.

    2. Take curd in bowl . Whisk well .

    3. Put makhanas in curd’s bowl . Add potatoes cubes. Mix together.

    4. Add salt, cumin powder and peanuts. Mix well .

    5. It’s ready to serve.


    Shahi Makhana Chaat

    Love eating chaat this lotus seed or Makhana chaat will blow your mind . .

    Makhana Chaat Recipe is a chaat made with makhanas, peanuts , spicy green chutney and sweet – tangy date tamarind chutney poured over a makhana yogurt mixture .

    Mostly makhanas eaten during the Navratri fasts, you could also serve this Makhana Chaat as an appetizer at your dinner party or serve it as a tea time snack. 

    Ingredients

    1 1/2 cup Makhana

    2 cup Yogurt

    1 teaspoon Sugar

    2 tablespoon Peanuts

    Green chutney For drizzling

    Date -Tamarind chutney For drizzling

    Nuts(almonds,cashews,raisins) chopped Handfuls

    Pomegranate For topping

    Mango cubes For topping

    Coriander For garnishing

    Method

    • Soak makhanas by adding  just enough water to cover them . Just 1/4 inch more than makhana level. Secondly after the makhanas becomes slightly soft , drain off excess water .

    • Take yogurt in a bowl . Add sugar and whisk well .

    • Put makhanas in jar or bowl . Add sweet yogurt. Drizzle green chutney and date tamarind chutney.

    • Add nuts and mangoes cube .

    • Sprinkle some pomegranate pearls and coriander on top .

    • Serve immediately .


    Sagoo chat in Potato cups

    Sagoo(Sabudana) chaat recipe is an Indian delicacy served for breakfast or evening snack specially in vrat (fasting) . It is filling and healthy too .It is so delicious and can be have on any regular day .Its an easy to cook and less time taking . Here is quick recipe for sabudana chat in Potato cups.

    Ingredients

    3 Potato ( boiled)

    2 tbsp sagoo (sabudana) , soaked for 4 hours

    2 green chillies

    4 tsp peanuts

    1 cucumber , chopped

    1 tomato , chopped

    1 tsp cumin powder

    Salt to taste

    Coriander leaves

    Pomegranate pearl

    Method

    1. Using a paring knife cut into the half  and scoop out the insides, leaving about a 1/4 inch for potato cups.

    2. Shallow Fry until crisp both the sides .

    3. Take a pan add water, make it boil then add sago, salt in it . When the sago boiled. Transfer into another bowl.

    4. In a mixing bowl add sago, cucumber, tomato,peanut, green chillies, cumin powder, salt , coriander leaves .

    5. Squeeze the lemon on the mixture.

    6. Pour the mixture in Potato cups.

    7. Garnish with pomegranate pearls and Serve.


    Naaz-e-Kebab

    A Nutritional, healthy , delightful Savory evening snack. This crispy kebab nourished with high fibre , minerals , vitamins and beta-carotene.

    Ingredients

    4 raw Bananas (boiled)
    2 Potatoes (boiled)
    1 tbsp oil 1 tsp Cumin Seeds
    Salt to taste
    ½ tsp chilli powder
    2 tsp finely chopped Ginger
    2 tsp finely chopped Green Chillies

    1tsp dry rose petals powder
    2 tsp chopped Coriander
    ½ cup Green Peas (blanched)
    ½ cup mix veggies (capsicum, carrot, beans) fine chopped
    1 tbsp chopped Coriander

    Method  

    1. Wash & trim the head & tail of raw bananas. Heat a pan with water and cook the raw bananas until soft. They will change color. This will take 5-7 mins. Once it cooked , keep it aside for cooling down and peel the skin .

    2. Grate the cooked bananas.

    3. Add potato ,green chili, ginger , salt, coriander leaves , rose petal powder,chilli powder, peas ,onions and other veggies.Mix together and knead a dough. Do not add water .

    4 .Make small balls give them desire shape . Shallow fry them in oil on heavy tawa.

    5. Serve hot with mint chutney .


    Samak Ki Idlis

    The recipes made during fasting /Vrat ka khana ,are often deep fried or shallow fried so we consume a lot of ghee or oil.These steamed samak Atta ki idli are very good as they are easy to digest and taste good,serve these samak ki idlis with healthy and delicious-fruit & nut chutney , coconut green chutney and tomato chutney.

    Prep time- 10 min

    Cooking time- 10 min

    Type-vrat ka khana

    Yields-12 idli

    INGREDIENTS-

    • Samak ka Atta- 1 cup

    • Yogurt- 1/2 cup

    • Spinach- 1/2 cup (purée)

    • lemon juice- 1/2 tsp

    • Ginger,chopped- 1tsp

    • Salt- to taste

    • Fruit salt- 1/2 tsp(optional)

    Tempering-

    • Cumin seeds- 3/4 tsp

    • Cooking oil- 2 tsp

    • Green chilies,chopped- 1.5 tsp

    PROCEDURE-

    1. Take a bowl and mix samak atta , curd and spinach puree.

    2. Heat oil in a small pan and add cumin and chilies in the same pan and fry till cumin become golden in colour.

    3. Add this tempering into samak mixture.

    4. Add ginger,lemon juice and salt in the batter and stir well.

    5. Boil enough water in the idli steamer and grease the idli mould with oil.

    6. When water start boiling,mix fruit salt in the samak batter and immediately pour the idli batter in the moulds.

    7. Cover the steamer and cook for 8-10 minutes.

    8. Now switch off the flame and  remove the plates from the steamer after 5-8 minutes.

    9. Now with a greased spoon scoop out the idlis.

    10. Serve with coconut green chutney,tomato chutney or fruit and nut chutney.