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.


    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.