Category: Fasting Menu

Vrat ke Pakode | Phalhari Pakode ki recipe | Glutenfree Fritters

I am a Northern Indian and having spent many winters up there, I love everything that the winters have to offer in terms of the local fresh produce! I particularly enjoy roasted or sautéed Singhara (water chestnut or water caltrop). The flavour is very earthy and not many spices are needed to enhance it further 🙂 They are commonly seen in green or brown colour…I’ve heard about the pink ones but haven’t come across any yet. Although, the green ones do have a light pinkish hue around the skin. I wish I had a few fresh ones at hand to show it’s beauty! 

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So, as I was saying…it’s available up North…usually you will find local vendors selling these on small stalls. These Singharas or water chestnuts are usually roasted on coal embers and are sold hot. The earthiness (‘sondhapan’ in Hindi) is something that grows on you and you will want to enjoy them even more! Usually paired with the evening tea, they make for a toothsome snacking option.

Since it’s a fruit, it can be enjoyed during the Vrat (fasting) season in Navratri or Mahashivratri. It can be enjoyed raw,boiled or sautéed or even roasted as I mentioned above wth some Vrat ka namak.

Vrat ke pakode recipe Polkapuffs recipes Navratri up was ka khana Vrat recipes Fasting recipes 

The Singhara is dried and powdered to make Glutenfree flour which too can be used for recipes during Vrat (fasting). It’s full nutritional properties and almost no fats!

So, today I am going to be sharing my favorite Vrat (fasting) dish, Vrat ke Pakode! Anyone who knows me well, know that’s I am not too fond of sweets…(Yes!! My blog archives tell a different story…but that’s courtesy my hubby😘😂). This is my Mom’s recipe…and I freak out over them. So much so, I refuse to share any when these are on the menu. Luckily enough, my hubby has become fond of them so he wants a share even though he isn’t fasting….so obviously I make a large batch!!

Let’s see how…

Yield: serves 1

Equipment: a large wok, a mixing bowl, measuring cups/ spoons, a slotted spoon, kitchen paper.

2 nos. large potatoes

1/4 cup Singhara ka atta (water chestnut flour or any other Glutenfree flour like buckwheat or finger millet but I always use water chestnut flour)

vrat ka namak (or regular salt) to taste

1 tsp grated ginger

1 tsp chopped green chillies

1/4 tsp black pepper powder

1/4 tsp degi mirch (optional, use it for the colour)

2 tbsp chopped coriander leaves and some extra to garnish

water as needed

oil to fry

Method:

Peel the potatoes, wash and pat dry them.

Then cut the potatoes into small cubes. Set them aside.

In a mixing bowl, add the cubed potatoes, degi mirch, black pepper pwd, chopped green chillies, chopped coriander leaves and grated ginger.

Vrat ke pakode recipe Polkapuffs recipes Navratri up was ka khana Vrat recipes Fasting recipesVrat ke pakode recipe Polkapuffs recipes Navratri up was ka khana Vrat recipes Fasting recipes

Mix these well. Add the Singhara flour/ atta. Mix well again. Do not add salt right now. (If you do, the mixture will leave a lot of water and the fritters/ pakode won’t be crisp). 

Heat oil in the wok. Once it’s hot enough, reduce the flame to medium.

Now season the mixture with salt and add a little water to it and mix well. Do not let the this mixture rest, drop spoonfuls of it into hot oil and fry them evenly until golden and crisp on all sides. Remove from the oil and place them on absorbent kitchen paper to get rid of any excess oil.

That’s it, serve them piping hot with tea and some Phalhari chutney. 

Vrat ke pakode recipe Polkapuffs recipes Navratri up was ka khana Vrat recipes Fasting recipes

Also try my Roasted Phool Makhane (spiced foxnuts), click here for recipe...makes for a great fat free snacking option as you fast!

Love,

Shreya💝

Roasted Masala Makhane | Roasted Foxnuts

You’d love to chomp on something healthy for a change, wouldn’t you! I know I would…..and I do☺️ These peppery, spicy, very crunchy & absolutely addictive Roasted Masala Makhane (Foxnuts)are our go to snack on most days!  

I can’t seem to get enough of these, I remember grabbing them by the handful when my Mom would make these on the days she’d be fasting..(vrat)….she’d use sendha namak and ever since then I have been a huge fan 😉 Obviously, when you are not fasting, use regular salt or sea salt.

Roasted phool makhane Roasted masala makhane recipe Vrat ka khana PolkaPuffs recipes How to make roasted makhane Foxnuts recipe

They are also supposed be very healthy and filling too…besides being yummy and so easy to make!

Yield: depends on how much you wish to make! I suggest, make a large batch because they taste better than your favourite ‘butter popcorn’ 😜

Equipment: a wok, a spatula, measuring cups/ spoons

Ingredients:

2 cups makhane

salt to taste

black pepper to taste

3-4 tsp ghee (clarified butter)

any other masalas (spices) you wish to add.

Method:

Cut the makhane into halves and see if they are clean and dry within (see pics below).

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Heat ghee in a wok, add the makhane. If you need to, then add more ghee. I did add about 1 tsp more. The more ghee you add, the crisper they get. The makhane absorb a lot of ghee anyway, so you’d literally not see the ghee in the pan.

Roasted phool makhane Roasted masala makhane recipe Vrat ka khana PolkaPuffs recipes How to make roasted makhane Foxnuts recipe

Season with salt & pepper. Add any more spices as per your taste. Let the makhane crisp up on medium flame for another 4-5 mins but keep tossing them around constantly so that they don’t colour up too much.

That’s about it, have it piping hot! They stay crunchy for almost an hour, but that depends on how much ghee you have added while roasting them.

Roasted phool makhane Roasted masala makhane recipe Vrat ka khana PolkaPuffs recipes How to make roasted makhane Foxnuts recipe

You got to try these to know how good it actually tastes!

Love,

Shreya💗

Rassedaar Aloo Tamatar | Indian Potato & Tomato Curry

Considering how much I love Potatoes, I have a very few recipes about them on the blog! Dubkimaar Aloo or Rassedaar Aloo Tamatar is very common in my home…specially for Sunday brunch with some crispy, flaky, layered Parathas😋 NomNom!!

 Dubkimaar Aloo Aloo Tamatar ka rassa PolkaPuffs recipes

Rassedaar Aloo Tamatar is very famous all over Uttar Praadesh, Bihar, West Bengal, Odissa, Madhya Pradesh and other neighbouring States, but is made differently everywhere you go. The taste changes from from one city to the next!

I am sharing my version of it which I’ve learnt from my Mom. No one makes Rassedaar Aloo Tamatar like she does, it’s irresistible, finger licking good!
The best part is that these are made without onions, garlic or any ginger even! Just some basic spices and you have yourself a yummy curry in a hurry! 😉
Pair it with some Masala Pooris or even Tehri, and you don’t need anything else!

Let’s see how….

Yield: serves 2

Equipment: a heavy bottom wok, measuring cups/ spoons, a ladle, a lid.

Ingredients:
2-3 nos. peeled, washed & cubed potatoes
1 nos. large washed & cubed tomato
2 tbsp mustard oil (you can use refined oil)
1 nos. slit green chilli
1/2 tsp cumin seeds
A pinch of asafoetida (hing)
1/4 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp cumin powder
1/4 tsp Garam masala
1/4 tsp amchoor powder (raw mango pwd)
Salt to taste
Water as needed
Coriander leaves to garnish

Method:
Heat oil in the wok. Once it’s hot, add the green chilli, cumin seeds & hing. Let these splatter for a minute. Then add the potatoes, turmeric pwd, cumin powder & red chilli powder. Stir well and sauté for 5 mins. Season with salt. Then, add some water and cover with a lids to cook for 10 mins or until the potatoes are done.

Open the lid, add the garam masala & tomatoes, mix well. Cover again to cook the tomatoes until they are mushy and form a curry. Adjust the consistency of the curry (rassa). Add amchoor powder and garnish with coriander leaves. Serve piping hot!

Dubkimaar Aloo Aloo Tamatar ka rassa PolkaPuffs recipes

That’s ‘comfort’ in a bowl.

Love,

Shreya❤️

Kurkuri Arbi

‘Arbi’ in Hindi or Colocasia in English is something many people do not enjoy. It could be because of it’s slightly slimy texture or because it has no flavour of it’s own….or could be because many people have not tried these Kurkuri Arbi! 😊 

Kurkuri Arbi Colocasia fritters Indian Taro fritters Arbi chips Polkapuffs recipes

I, for one love it in any form. Yes, I do!! I make in 3 different ways, meaning 3 different preparations…first being in a curry form, it has a great flavour with aromatic spices and goes so well with crisp, hot Parathas! (yeah, the North Indian in me can’t live without her Parathas😂)

The second being a very simple stir fry…almost like French Fries but so different! It has a very few spices and goes perfectly with some ‘dal khichadi‘ (mixed lentil risotto – Indian style). However, I am not too fond of this preparation and make it very rarely.

Now, it’s the third and my most favourite way of cooking ‘Arbi’ that I am partial to…and it makes an appearance in our plates very regularly…and goes remarkably well with a bowl of steaming hot dal Tadka, rice & some pickle! Wow….my mouth just filled with saliva as I am typing this…😜😜 we call it Kurkuri Arbi…literally translated to Crispy Colocasia Fritters!

Kurkuri Arbi Colocasia fritters Indian Taro fritters Arbi chips Polkapuffs recipes

I have learnt this from my Mom and she, probably from hers…it’s a family recipe. The best part about it is that it’s needs no onions or garlic, gets ready in a jiffy and can be served as starter too….could it BE any better!?

Few things to keep in mind when you make these.… I always prepare these in mustard oil however, you can make them in regular refined oil (olive oil?! Well, I don’t know…it’s a traditional Indian recipe…so I would suggest you stick to the basics). When pressure cooking the Arbi, be careful not to go over 2 whistles as they will just turn into a mash if they are over cooked. Also, ensure your hands are completely dry as you coat them with the spices, we don’t want to ruin them by adding any water. They are supposed to be super crisp.

And lastly, don’t worry about itchy fingers while peeling/ cutting them…the way we cook this is foolproof!

Also, I make a stuffed brinjal preparation using the same spices..and it’s awesome! Do have a look… Anyways..coming to this..

Yield: serves 2-3 persons

Equipment: a non-stick pan, measuring cups/ spoons, a spatula, a pressure cooker.

Ingredients:

400 grms Arbi (Colocasia, washed and cleaned well during you get rid of any mud or roots)

2 cup water

5-6 tbsp mustard oil (refer the tips mentioned above)

For the spice blend:

salt to taste

4 tbsp coriander pwd

2 tsp roasted cumin pwd

1/2 tsp turmeric pwd

1 1/2 tsp red chilli pwd

1/2 tsp sugar

a pinch of asafoetida (hing)

3/4 tsp amchoor pwd (dry mango pwd)

Method:

In a pressure cooker, cook the cleaned Arbi for 1-2 whistles (read the tips mentioned above).

Once the pressure is settled, remove the boiled Arbi and let them cool down a bit. Then peel them properly and set them aside. (Your fingers won’t itch as they have been boiled).

Heat oil in the pan until it smokes and turn off the flame until the oil cools down (do this only if using mustard oil, else just heat the oil like you usually do). Once again turn on the flame, and add the peeled Arbi in the oil and shallow fry them until they turn slightly golden on all sides, it takes about 4-5 mins. Remove from the oil and set aside for a few mins. Then with the help of the spatula, smash them slightly to flatten them.

Kurkuri Arbi Colocasia fritters Indian Taro fritters Arbi chips Polkapuffs recipes

Next, mix all the spices mentioned for the spice blend above. Coat each flattened Arbi in this spice blend and set it aside (Be generous with the spice blend and make sure the Arbi is coated well).

Kurkuri Arbi Colocasia fritters Indian Taro fritters Arbi chips Polkapuffs recipes

Now, heat the oil left in the pan once again and shallow fry these coated Arbi until nice and crisp on all sides. This takes about 8-10 mins on medium flame. Once done, serve then piping hot with as a snack or as a side dish for your meal! ☺️

Kurkuri Arbi Colocasia fritters Indian Taro fritters Arbi chips Polkapuffs recipes

These are seriously addictive! 😋 So please do try them soon…

Love,

Shreya💓

Navratri Recipes 1

Happy Navratri everyone! May Maa Durga bless each of you and your loved ones. Many of us are fasting for the next 9 days and I bring to you a collection of easy and delicious recipes to enjoy! 

Till ki Chikki recipe Peanut brittle recipe Chikki Easy homemade Chikki recipe Moongfali Chikki Peanut Chikki recipe Polkapuffs Sankranti recipe Makar sankranti Harvest festival

Chikki – With the goodness of sesame, peanuts & jaggery. Best source of instant energy and keeps you full for a longer time. 😊 

Phalhari Kadhai Paneer Glutenfree recipe Navratri vrat recipes Navratri fasting menu Paneer recipes Easy paneer recipe Indian recipes Festive cooking Cottage cheese cooked in Indian style Tomato and cottage cheese Kadhai paneer No onion no garlic recipe

Phalhari Kadhai Paneer – contains no onion, no garlic and gets ready in a jiffy to go with some Sama ke Chawal or Kuttu Pooris!

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Ashtami Bhog ki Thali – Mata ka Prashad for Kanya Pooja. Puffed Pooris, delicious Sookhe Kale chane aur Sooji Ka Halwa.

Rasgulla recipe Pressure cooker rasgulla recipe Rasgulla in pressure cooker Indian desserts How to make rasgulla Spongy rasgulla recipe Polkapuffs recipe

Rasgulla – soft, spongy & absolutely perfect!

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Anjeer ki Burfi – very easy to put together and full of nutrients that are much needed during fasting.

Rajgira Halwa Glutenfree recipe food Navratri vrat recipes Navratri fasting menu Amaranth recipes Easy amaranth fudge Indian recipes Festive cooking

Rajgira ka Halwa – almost like our Sooji Halwa but the taste is very different! This too is a quick recipe.

https://polkapuffs.wordpress.com/2015/10/09/rajgira-halwa-amaranth-fudge-glutenfree-fudge-navratri-vrat-recipe-fasting-menu-for-navratri-festival/

Rajgira ki Nankhatai – make your tea times fun!

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Sabudane ka Wada – it’s tastes just fantastic and happens to be my absolute favourite accompanied by Phalhari Vrat Ki Chutney.

Sabudana Khichadi Sabudane ki Khichadi Tempered sago pearls Indian style sago pearls Easy, no-fail sabudane ki Khichadi Navratri fasting recipes Vrat Ka khana Indian recipe

Sabudane ki Khichadi – a must for every fast!

Kaju Katli recipe Cashew thins Recipe for Indian sweets Kaju Katli for diwali diwali sweets

Kaju Katli – everyone’s favorite sweet, just takes 20-25 mins to put together.

To get the recipes, please  click on the blue hyperlink under every picture.

Do try out these yummy and easy recipes, you will enjoy them☺️

Love,

Shreya💗

Rasgulla

Rasgulla happens to be one of my personal favourites when I am thinking of Indian desserts👌 They are so light…spongy & not at all heavy on the palate.

But, making them can be tricky…right from using the right kind of milk to mashing it to perfection! Then making sure that they cook through well!! 😉

Rasgulla recipe Pressure cooker rasgulla recipe Rasgulla in pressure cooker Indian desserts How to make rasgulla Spongy rasgulla recipe Polkapuffs recipe

These were never on my mind…not exactly something I was planning to make, but then…milk splits early one morning & it just pops into mind to give these a go! Looked up some recipes online..and found a really easy recipe & some tips for a first timer like myself😉…but I have adjusted the quantity of sugar as per our liking.

Let’s get going..

️Yield: 7-8 Rasgullas

Equipment: a large plate, a pressure cooker, a ladle, extra bowls, measuring cups/ spoons.

Ingredients:

1 litre milk (I used Amul Toned milk)

1/2 tsp citric acid pwd

2 cup sugar

3-4 cup water

a few strands of saffron to garnish

pistachio to garnish

Method:

Please note that the milk had already split in my case. But to split the milk specially to make these…heat the milk in a large pan, once it comes to a boil, add the citric acid pwd and stir once. The milk will split. Just strain the milk solids in a muslin cloth and wash the solids within the cloth under running water to get rid of any traces of citric acid.

Rasgulla recipe Pressure cooker rasgulla recipe Rasgulla in pressure cooker Indian desserts How to make rasgulla Spongy rasgulla recipe Polkapuffs recipe

Keep the milk solids in the muslin cloth under some weight for 30 mins to remove all the whey. Then transfer the cottage cheese/ paneer on a plate. Mash the paneer with the your hands until it’s soft and a little greasy in texture. Next, divide the mashed paneer in equal parts…about 7-8 and make smooth, crack free balls. Set them aside.

Rasgulla recipe Pressure cooker rasgulla recipe Rasgulla in pressure cooker Indian desserts How to make rasgulla Spongy rasgulla recipe Polkapuffs recipe

Now, add water and sugar in the pressure cooker. Turn the flame on and let the sugar melt. Once the sugar has melted completely & the syrup starts boiling, add the balls one by one. Close the lid and place the weight too. Let it simmer for 10 mins on high flame. Then after the first whistle, lower the flame and let it simmer for another 5-8 mins. Turn off the flame after that. Let the pressure release on its own. Then take out the cooked rasgulla and the syrup and place them in a bowl to cool down completely. You can squeeze them and see how spongy they have turned out to be! They are ready…garnish & serve them chilled!!

Rasgulla recipe Pressure cooker rasgulla recipe Rasgulla in pressure cooker Indian desserts How to make rasgulla Spongy rasgulla recipe Polkapuffs recipe

They taste really nice..and keep well for 2-3 days in the refrigerator. You can make these with full-fat milk too.

Love,

Shreya💗

Adapted from Nisha Madhulika.

Til aur Moongfali ki Chikki

The Kite Flying Season is here! The Harvest Festival or Makar Sankranti as known in most parts of India…or Lodhi in Punjab! It brings us such joy to celebrate this festival…😊 And it marks the beginning of Spring in India! 

Till ki Chikki recipe Peanut brittle recipe Chikki Easy homemade Chikki recipe Moongfali Chikki Peanut Chikki recipe Polkapuffs Sankranti recipe Makar sankranti Harvest festival

Eating Sesame (til), Peanuts (Moongfali) & Jaggery (Gur) is a tradition on this day…and making Chikki (brittle) or Laddoos (fudges) with these ingredients are very common is every household. My Mom would make these too and we enjoyed them for weeks as she’d make them in large batches😁

Till ki Chikki recipe Peanut brittle recipe Chikki Easy homemade Chikki recipe Moongfali Chikki Peanut Chikki recipe Polkapuffs Sankranti recipe Makar sankranti Harvest festival

A lot of people make these Chikkis with sugar too…and my Mom shared her recipe with me a few years ago…as I wanted to make another variety of these…along with the usual jaggery ones. The ones made with sugar are more crispy! Let’s get started…

Yield: 4 large quarters or 8-10 smaller pieces

Equipment: a non stick pan, a plate/ tray, a spatula, measuring cups/ spoons.

Ingredients:

1 cup sugar

1/2 cup roasted sesame seeds (white/ black)

1/2 cup roasted & husked peanuts (unsalted)

1/2 tsp cardamom pwd (optional)

1 tsp ghee + extra to grease the tray

Method:

Grease the tray and keep it ready. Heat ghee in the pan and the sugar. Let the sugar melt on low flame until it dissolves completely. Then add the cardamom pwd, sesame seeds & peanuts.

Till ki Chikki recipe Peanut brittle recipe Chikki Easy homemade Chikki recipe Moongfali Chikki Peanut Chikki recipe Polkapuffs Sankranti recipe Makar sankranti Harvest festival

Keep the flame low and mix everything very well. Turn of the flame immediately. Now pour this mixture on the greased tray quickly and spread it out a bit. Take a knife and make lines on the mixture if you want to have evenly shaped pieces later. 

Till ki Chikki recipe Peanut brittle recipe Chikki Easy homemade Chikki recipe Moongfali Chikki Peanut Chikki recipe Polkapuffs Sankranti recipe Makar sankranti Harvest festival

Wait for the mixture to cool down..it will take about 15-20 mins. Then break it into pieces and store in an airtight container. It remains fresh for upto 2 weeks.

Till ki Chikki recipe Peanut brittle recipe Chikki Easy homemade Chikki recipe Moongfali Chikki Peanut Chikki recipe Polkapuffs Sankranti recipe Makar sankranti Harvest festival

Happy Sankranti Everyone!

Love,

Shreya💕

Sookhe Kaale Chane Puri Aur Sooji Ka Halwa/ Sooji ka Halwa/ Mata ka Bhog/ Spicy Bengal Gram Recipe/ Kanjak Bhog Recipe/ Kanya Pooja ka Bhog/ Ashtami ka Bhog/ North Indian Ashtami Bhog recipe/ Navratri Menu

Navratri fasting comes to an end on Ashtami (eighth day). This day is celebrated with a lot of enthusiasm all over the country. Food and offerings are made to ‘Maa Durga’ (Goddess Durga). 

Many Hindus worship little girls ‘devi’ to symbolise them as the ‘Goddess‘ herself. This Pooja is either done on Ashtami or in some families, Navmi (ninth day). This is usually known as Kanya Pooja or Kanjak Pooja. The ritual is to wash the feet of these little girls and then offer them beautiful ‘chunnari‘ (colourful scarves) along with bangles, toys among other attractive gifts! They are then offered delicious food too….that’s when Sookhe Kaale Chane is served along with Poori and Sooji/ Rawa/ Semolina Halwa or Pudding . And trust me..it’s a divine combination.

Sookhe Kaale Chane Puri Aur Sooji Ka Halwa/ Sooji ka Halwa/ Mata ka Bhog/ Spicy Bengal Gram Recipe/  Kanjak Bhog Recipe/ Kanya Pooja ka Bhog/ Ashtami ka Bhog/ North Indian Ashtami Bhog recipe/ Navratri Menu

Hot, fluffy Pooris with the spicy Sookhe Kaale Chane and that Halwa studded with dry fruits and lots ghee is to die for! This is the menu served all across the Northern Part of India. I am not too sure what goes into the menu in other regions as there is a lot diversity when it comes to celebrating festivals in India.

I remember when I was a little girl, I used to go visit a few places as my Mother’s friends would invite me over for the Kanya  Pooja! It was so much fun…and then later I would have my friends and some other girls over at my place for the same Kanya Pooja 😀🙏🙏 and we would all tuck into this delicious meal.

I would actually wait for it for days!! My Mom, she makes such delicious Sookhe Kale Chane, Pooris and Halwa😋😋…I just can’t resist when she has all these things lined up in front of me! 😂 Her recipes are so simple and yet very flavoursome

Sookhe Kaale Chane Puri Aur Sooji Ka Halwa/ Sooji ka Halwa/ Mata ka Bhog/ Spicy Bengal Gram Recipe/  Kanjak Bhog Recipe/ Kanya Pooja ka Bhog/ Ashtami ka Bhog/ North Indian Ashtami Bhog recipe/ Navratri Menu

Although, all over Northern India, the recipe for these Chane and Halwa remains pretty much the same…just an ingredient here or there might be different. 

Lets go on with my Mother’s recipes…

️Yield: serves 3-4

Sookhe Kaale Chane 

Equipment: a wok, a ladle, measuring cups/ spoons.

Ingredients:

3 cups boiled Kaale Chane (soak them overnight and boil them for 2-3 whistles in a pressure cooker) (Bengal Gram)

salt to taste (we use regular salt for this)

3 tbsp oil

1 tsp cumin seeds (Jeera)

a pinch of hing (asafoetida, optional)

1 tsp red chilli pwd

1+1/2 tsp roasted cumin pwd

1+1/2 tsp coriander pwd

1/2 tsp amchur pwd (dry mango pwd, optional)

chopped coriander to garnish

Method:

Once the chane have been boiled, drain all the water and set them aside. Now, heat the wok, once it’s hot enough, add the oil. Now, add the cumin seeds and asafoetida. Let them splutter a bit. Next, add the boiled chane and season with salt.

Sookhe Kaale Chane Puri Aur Sooji Ka Halwa/ Sooji ka Halwa/ Mata ka Bhog/ Spicy Bengal Gram Recipe/  Kanjak Bhog Recipe/ Kanya Pooja ka Bhog/ Ashtami ka Bhog/ North Indian Ashtami Bhog recipe/ Navratri Menu

Mix well and add the other dry spice mentioned above. Mix them well. Cover with a lid and let it all cook for 4-5 mins. As the chane are boiled, we don’t need to wait too long for them to cook. Once done, turn off the gas and garnish with chopped coriander. 😬 that’s it, it’s ready!

Poori:

Equipment: a large mixing bowl, measuring cups/ spoons, a wok, a slotted spatula, rolling pin, rolling board.

2 cups wholewheat flour

salt to taste

3 tbsp warm ghee

1 tsp ajwain (carom seeds)

water as needed to knead the dough

oil for frying

Method:

Take the flour in the the mixing bowl, add salt and carom seeds to it. Give it a good mix. Make a well in the centre, and add the ghee in the well and mix again. Now add water little by little into the flour and make a firm dough (kadak). Cover it and let it rest for about 30 mins.

Sookhe Kaale Chane Puri Aur Sooji Ka Halwa/ Sooji ka Halwa/ Mata ka Bhog/ Spicy Bengal Gram Recipe/  Kanjak Bhog Recipe/ Kanya Pooja ka Bhog/ Ashtami ka Bhog/ North Indian Ashtami Bhog recipe/ Navratri Menu

Next, make equal sized balls of the dough, using a rolling pin, roll out the dough. The diameter can be 3″-4″ or even more. But do not roll them too thin. The thickness should be about 3mm or so. Do the same for all the dough balls and keep on a plate. Heat oil for frying in the wok. Once it’s hot, fry one or two Pooris at a time, be careful not to splash any oil. About 30 seconds on the first side and 15 seconds or less on the other side will give perfect and fluffy Pooris. Do the same for the entire batch and set them aside. They are ready 👏👏

Sooji Ka Halwa:

Equipment: a heavy bottomed wok, a ladle, measuring cups/ spoons.

Ingredients:

1 cup Sooji (semolina)

7-8 tbsp sugar (adjust as per your taste)

4-5 tbsp ghee

1/4 tsp cardamom pwd

1/2 cup milk

1/2 cup water

some chopped dry fruits to garnish

Method:

Heat ghee in the wok, then, add sooji and roast it on medium flame until it turns slightly golden. Now add the milk and water in the roasted sooji.

Sookhe Kaale Chane Puri Aur Sooji Ka Halwa/ Sooji ka Halwa/ Mata ka Bhog/ Spicy Bengal Gram Recipe/  Kanjak Bhog Recipe/ Kanya Pooja ka Bhog/ Ashtami ka Bhog/ North Indian Ashtami Bhog recipe/ Navratri Menu

Give everything a stir. Add the sugar and cardamom pwd next. Keep stirring (it will look very diluted at this point, but slowly the sooji will absorb the milk and water & the sugar will melt too). Once it’s dry enough to a consistency of your liking , turn off the flame and garnish with some chopped pistachios and almond slivers or fried cashews too 😀 that’s it! Serve it piping hot with Pooris & Sookhe Kale Chane!  💕

Sookhe Kaale Chane Puri Aur Sooji Ka Halwa/ Sooji ka Halwa/ Mata ka Bhog/ Spicy Bengal Gram Recipe/  Kanjak Bhog Recipe/ Kanya Pooja ka Bhog/ Ashtami ka Bhog/ North Indian Ashtami Bhog recipe/ Navratri Menu

(Note: Adding milk will give a very rich flavour. Skip it if you wouldn’t like that, simply add an extra 1/2 cup of water to replace it. You will notice that I add the sugar directly to the sooji instead of making a sugar syrup, that’s because this method is sure shot. You will never face any issues of the sugar burning or not melting. My Mom has been doing this for the last 45+ years. It always works!) 

Happy Cooking!

Love,

Shreya💖

Rajgira Ki Nankhatai/ Rajgira Cookies/ Amaranth Cookies/ Glutenfree Cookies/ Navratri Recipes/ Fasting Menu for Navratri Festival

I had shared the recipe for Rajgira Halwa recently with you guys for Navratri Fasting menu. That was very healthy and delicious too 😊 

Today, I bring to you a very crunchy and delicious Rajgira Nankhatai! Perfect for dipping in your evening tea while you fast…or for those hunger pangs in the middle of the day! They are good for kids too😁. Since I had some Amaranth flour left-over after making the halwa … I started looking for easy recipes. This recipe fits the bill perfectly…it was instantly approved by hubby😘 with two thumbs up!! 💃 I am very happy that it worked so well on the very first attempt! Now I will make it even when I don’t fast 😄

https://polkapuffs.wordpress.com/2015/10/09/rajgira-halwa-amaranth-fudge-glutenfree-fudge-navratri-vrat-recipe-fasting-menu-for-navratri-festival/

Since this recipe uses Glutenfree flour, you will have to work very carefully while making the dough and keep an eye on it while baking too. Let’s get started with the recipe.

Yield: 18-20 Nankhatai depending on the size.

Equipment: a large mixing bowl, blender, a knife, measuring cups/ spoons, baking tray, aluminium foil, a cooling stand.

Ingredients:

1 1/2 cup Rajgira ka atta (amaranth flour)

1/2 cup powdered sugar

5 tbsp powdered almonds

1/2 tsp cardamom pwd

6 tbsp desi ghee

a pinch of sendha namak (rock salt, use regular salt if you are not fasting)

less than 1/4 cup water (approximately)

chopped pistachio for garnishing (optional)

Method:

In a large mixing bowl, add the powdered sugar, ghee and cardamom pwd. Mix it all well. Then add the almond powder too and mix again. Next, add the Rajgira atta and slowly also pour some water. Mix well with your hands. It won’t be a tight dough. So bring everything together carefully and cover the bowl. Keep the covered bowl in the refrigerator for 15 mins.

Rajgira Ki Nankhatai/ Amaranth Cookies/ Glutenfree Cookies/ Navratri Recipes/ Fasting Menu for Navratri Festival Amaranth recipes Glutenfree recipes Vrat ka khana  

Pre-heat the oven for 10mins @ 170’c. (Pls note that every oven works differently, so you will have to adjust the temperature and baking duration according to your oven). Line the baking tray with aluminium foil.

Then after 15 mins, remove the dough from the refrigerator and make small, equal sized balls. Make a cross over each ball with a sharp knife (this helps in releasing any steam within). Bake them at 170’c for 15 mins. If at all you feel they haven’t baked completely, you can let them bake for another 5-8 mins. But please keep an eye on them. Once it’s done, bring them out of the oven and cool the tray on a wire stand for 15 mins. The Nankhatai will crisp up and will be easy to handle. Sprinkle some chopped pistachios and serve 😊

Rajgira Ki Nankhatai/ Amaranth Cookies/ Glutenfree Cookies/ Navratri Recipes/ Fasting Menu for Navratri Festival Amaranth recipes Glutenfree recipes Vrat ka khana

Enjoy these Nankhatai with tea or simply munch away☺️

Love,

Shreya❤️

Adapted from The Times Of India.

Phalhari Kadhai Paneer / Vrat ki Kadhai Paneer / No Onion No Garlic Recipe / Cottage Cheese

The best part about Navratri is that I know I will finish cooking very quickly! That’s because we don’t eat onion and garlic during these 9 days…as most Indians, I too have ‘Mata ji ki Pooja’ and ‘Ghatt’ at my place. 😇😇 🙏🌹

I love and eagerly wait for Navratri to begin each year…as I get to decorate the temple in my house!! Colourful bangles..chunni (scarf) for ‘mataji‘ and all the little ‘diyas‘ (oil lamps) lighting up the entire place looks so pretty!! 🎊

But the fact remains that my hubby has to go to work every morning and I love packing his lunch box! So during Navratri…I pack food that’s without onion-garlic. along with cucumber slices and some fruits to balance the meal.

Phalhari Kadhai Paneer Glutenfree recipe Navratri vrat recipes Navratri fasting menu Paneer recipes Easy paneer recipe Indian recipes Festive cooking Cottage cheese cooked in Indian style Tomato and cottage cheese Kadhai paneer No onion no garlic recipe

So decided to pack Phalhari Kadhai Paneer today for his lunch box along with Rajgira ke Parathe (not in pics). They are very healthy and make a good accompaniment to the Phalhari Kadhai Paneer 😀 I was looking for a good paneer (cottage cheese) recipe and this one is perfect!

This recipe is very quick and required little efforts too! Let’s get going with it..

️Yield: Serves 1 (remember, this was made just for my hubby’s lunch box, pls adjust the ingredients to make a larger batch)

Equipment: a non stick pan/ wok, measuring cups/ spoons, blender.

Ingredients:

1 cup cubed paneer

1 cup chopped tomatoes (de seeded)

1 nos green chilly

4-5 cloves (Laung)

1″ pc of cinnamon (dalchini)

2-3 green cardamom (Chotti elaichi)

1 tsp cumin seeds (Jeera)

1 tsp peppercorns (Kali miri)

2 tbsp chopped ginger

1/2 tsp degi mirch (optional)

A pinch of sugar (optional)

1 tbsp ghee

sendha namak to taste (rock salt, and if you are not fasting, use regular salt)

Method:

First, blend together 1/2 cup chopped tomatoes with all of the ginger and green chilly using 1 tbsp water. Make a smooth paste. Set it aside.

Dry roast the cloves, peppercorns, cinnamon, cardamom and cumin seeds for 3-4 mins in the wok…careful not to burn them. Let them cool for a few a minutes. Grind them to a powder or little coarsely (if you like coarse spices) and set it aside.

Now, heat the wok and add ghee. Once it’s hot, add the paste you have made and sauté on medium flame for 5 mins or until the raw smell goes away from the paste. You will see some of the ghee separating from the sides too. Now add the sugar, salt and degi mirch (optional) and approximately 3/4 tsp of the spice powder you have kept aside (the remaining spice powder can be stored in an airtight container for about a month and reused in any curry).

Phalhari Kadhai Paneer Glutenfree recipe Navratri vrat recipes Navratri fasting menu Paneer recipes Easy paneer recipe Indian recipes Festive cooking Cottage cheese cooked in Indian style Tomato and cottage cheese Kadhai paneer No onion no garlic recipe

Mix everything well and cook for another 3-4 mins. You can add some water to correct the consistency at this point (I added less than 1/4 cup of water). Next, add the remaining chopped tomatoes and cubed paneer. Stir carefully to avoid breaking the paneer. Now cook for another 6-7 mins. The paneer will absorb all the flavours and the tomatoes too will cook well. If you like, you can sprinkle some more of the spice powder at this stage (I did not as I was worried it will be too spicy)..turn off the flame. You can garnish with some chopped coriander leaves…I didn’t have any today..so I skipped it! 😬 It’s ready!

Phalhari Kadhai Paneer Glutenfree recipe Navratri vrat recipes Navratri fasting menu Paneer recipes Easy paneer recipe Indian recipes Festive cooking Cottage cheese cooked in Indian style Tomato and cottage cheese Kadhai paneer No onion no garlic recipe

Adapted from Pankaj Bhadouria.

Hope you will try it out soon! 😊

Love,

Shreya💕

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