UPWAS KI IDLI / FARAHARI IDLI

The auspicious days of Navratri are here! That means time to make quick and easy healthy meals that require almost no effort but still taste delicious. This idli recipe can be made for fasting or for regular days too. Bhagar/ Moriyo flour is used for making this Navratri special recipe during fasting days during .  Sabudana khichdi, Bhagar rice, Sabudana vada is very common on fasting days. So whenever you are craving for something light and healthy for breakfast/ lunch/ dinner this is the best option. Delicious comfort food that is light on stomach and it is low-carb recipe for fasting people as it involves no starchy food like potatoes/ arbi.  So go for a try and you will definitely going to like it as it is super tasty, healthy, packed with nutrients and the best part is no fermentation is needed. Let me know if you try and like this recipe.   

INGREDIENTS:

1 Cup Bhagar/ Moriyo/ Samvat

3 tablespoon Sabudana

1 Cup Curd/ yogurt [at room temperature]

Water as needed

½ teaspoon Eno Fruit Salt

½ teaspoon Sendha Namak/ Rock Salt

METHOD:

STEP 1 – Add bhagar in mixer/ blender jar and blend it to coarse powder. Transfer into a mixing bowl and keep aside.

STEP 2 – Likewise, make a coarse powder with sabudana and add to bhagar powder.

STEP 3 – Then mix both powders and mix together.

STEP 4 – Add curd in to it and mix well.

STEP 5 – Then add water as required to make a idli batter. Consistency should be like regular idli batter.

STEP 6 – Cover it for 20-30 minutes and let it rest.

 STEP 7 – After 30 minutes, add sendha namak/ rock salt and mix well.

STEP 8 – Heat the idli steamer with water in it.

STEP 9 – Grease the idli plates with oil.

STEP 10 – Just before pouring the idli batter into the moulds, add eno in the batter and give a nice whisk until well combined and frothy.

 STEP 11 – Spoon the  batter in each cavity of idli plate.

STEP 12 – Transfer them in steamer, cover and steam 8-10 minutes.

STEP 13 – Rest them in steamer for 4-5 minutes. After cooling time is over, insert the toothpick and check. If it comes out clean then idlis are ready.

STEP 14 – Remove the stand from the steamer and cool for 5 minutes.

STEP 15 – Carefully demould the idlis with knife or back of the spoon and serve with coconut chutney.

Serve hot idlis with coconut chutney/ peanut-curd chutney and enjoy.

HYDARABADI PANEER MASALA

Somedays before when I was just turning up pages of my recipe book, I found this recipe which is bookmarked. I had accidently landed on this recipe and as a paneer lover, immediately looked at how different was this curry from the other paneer sabzi preparations. I googled to do some more research and finally I came up with this recipe. This curry is very creamy texture and very easy to prepare. It is a rich and nawabi preparation of paneer/ cottage cheese in the spices and cream. This Paneer Hyderabadi is a delicious recipe with a rich and healthy green gravy made up with spinach, coriander leaves, tomato and onion. You can make this curry and allow your kids to eat other form of nutritious leaves. This Hyderabadi Paneer Masala is lttle spicy and the flavours are awesome. Try this curry in your kitchen and share your feedbacks in the comment box. You can check other delicious and popular paneer recipes here on my blog.

INGREDIENTS:

250 gms Paneer

15-20 Spinach Leaves

1 Cup Coriander Leaves

2-3 Onions

2 Tomatoes

2-3 Green Chilli

1”Ginger piece

8-10 Garlic Cloves

1 tablespoon Kasoori Methi

2 teaspoon Coriander Powder

1 teaspoon Kashmiri Chilli Powder

¼ teaspoon Turmeric Powder

1 teaspoon Garam Masala Powder

Salt as needed

1 teaspoon Sugar

¼ Cup Fresh Cream

¼ Cup Fresh Curd

2 tablespoon Oil

Whole Spices:

2 Bay Leaf

2 Green Cardamom

1 Black Cardamom

4-5 Cloves

METHOD:

STEP 1 – Heat some oil in pan, add chopped onions for 30-40 seconds.

STEP 2 – Add slit green chillies, ginger and garlic and sauté for 4-5 minutes or until colour changed.

STEP 3 – Add chopped tomato and mix well and cook till it turns mushy and soft.

STEP 4 – Now add palak/ spinach leaves, mix and cook just for a minute. Do not overcook.

STEP 5 – Switch off the flame and then add chopped coriander and mix it well.

STEP 6 – Transfer the mixture in a bowl/ plate and cool the mixture completely.

STEP 7 – Now add the mixture in mixer pot and blend to make a smooth paste. Keep this aside.

STEP 8 – Heat the remaining oil in a pan, add whole spices and roast for few seconds.

STEP 9 – Now add freshly ground paste mixture and cook on low-medium flame until get combined well.

STEP 10 – Add fresh cream and curd in it, mix everything well and cook for 3-4 minutes. You will see oil floating on the top.

STEP 11 – Add dry spice powders except garam masala powder and mix it well.

STEP 12 – Add ¼ cup water and sugar and mix well. Addition of sugar is your choice but it enhances the taste and gives a nice colour to the curry.

STEP 13 – Cook for 3-4 minutes and then salt and add garam masala powder. Cover it with lid and cook for 4-5 minutes or until desired consistency.

STEP 14 – Finally, add paneer cubes in it, mix it and curry is ready.  

 

 STEP 15 – Finally add crushed kasoori methi, mix well and garnish with some chopped coriander before serving.

Serve it hot with roti/ chapatti/ paratha or steamed/ jeera rice.

VRAT KE DAHI BHALLE/ FARALI DAHI BHALLE

Vrat ke Dahi Bhalle was an experiment I tried and it was a smashing success..!!! The vrat vadas turned out good; they tasted great with vrat ki spicy green chutney and khatti-meethi chutney. And the red chilli powder and roasted cumin powder sprinkled on the top took them to another level. Hubby to not even recognised that they were not the regular vadas. They become soft and absolutely melt-in-mouth because of soaking in whisked curd. Simple ingredients needed for this recipe as boiled potatoes, black pepper powder, green chillies, grated ginger and added arrowroot powder for binding. Try this yummy tangy and lip-smacking snack on fasting.

INGREDIENTS:

2 boiled, peeled and grated Potatoes

1 teaspoon Ginger, grated

1 teaspoon Green Chilli, chopped finely

2 teaspoon Coriander, chopped

¼ Cup Buckwheat/ Singhara Flour

Sendha Namak/ Rock Salt as needed

2 Cup Whipped Curd

1 teaspoon Sugar

½ teaspoon Rock Salt/ Sendha Namak

For serving:

½ Cup Farali Sweet Chutney

½ Cup Spicy Chutney

1 teaspoon Kala Namak

1 teaspoon Red Chilli Powder

1 teaspoon Roasted Cumin Seeds

2-3 tablespoon Oil/ Ghee for frying

METHOD:

STEP 1 – Pour curd in a bowl, add sugar and salt and whisk it well.

STEP 2 – Keep it in refrigerator for chilling.

STEP 3 – In a mixing bowl, add grated potato, salt, green chillies, grated ginger, chopped coriander and mix well. Add arrowroot flour/ powder and 

mix well to make a smooth dough.

STEP 4 – Cover it and keep it aside for 15-20 minutes.

STEP 5 - Grease your hands with some oil.

STEP 6 - Take some potato mixture and start rolling.

STEP 7 - Roll the mixture in small ball and keep aside.

STEP 8 - Heat oil in a kadai on medium heat.

STEP 9 - Drop 2-3 balls / vada in it and deep fry.

STEP 10 - Fry them till they turn nice golden in colour.

STEP 11 - Remove and transfer on tissue paper to drain excess oil. Vadas are ready to serve. 

For Serving:

STEP 1 – Keep 2-3 vadas in a serving plate.

STEP 2 – Pour chilled whisked curd on it.

STEP 3 – Top them with sweet and spicy chutneys.

STEP 4 – Sprinkle some cumin powder, kala namak, red chilli powder and garnish with some chopped coriander and pomegranate pearls.

 NOTES:  If you want to make them in appe pan then follow this procedure:

                     *Grease each cavity with few drops oil/ ghee. Heat appe pan on medium heat.                               *Grease your hands with some ghee/ oil, take a portion of potato mixture and roll small vadas.

               *Keep them in appe pan and ccok them on low flame until they turn nice golden colour.

                     *Flip them gently and carefully with a spoon and cook from the other side.

                    * Prepare all vadas with the remaining mixture.

                    *Fasting Chutney recipes are shared separately on my blog.

PANEER- POTATO CUTLETS

Today I am sharing one more farali/ falahari recipe which is farali cutlets with paneer and potato. It is very easy and simple and ready within 15-20 minutes. It happens to us many times whilst fasting period we run of options to cook and then end up cooking the same traditional menu again and again. Paneer is  very healthy and is rich in protein, maintains blood sugar and improves digestion. So this navratri try this delicious potato-paneer cutlets. Paneer-Potato cutlets is a fresh recipe that gives a break from the usual traditional fried sabudana vada and also can be a perfect teatime, breakfast snack on fasting days. You can serve it with sweet and spicy chutneys.

INGREDIENTS:

3-4 boiled and peeled Potatoes

100 gms Paneer, grated

2 tablespoon Buckwhaet/ Singhara/ arrowroot/ Rajgira Flour

2-3 Green Chillies, chopped finely

1 tablespoon Coriander, chopped

½ teaspoon Rock Salt/ Sendha Namak

½ teaspoon Black Pepper Powder [optional]

Oil for frying

Some more flour for coating

METHOD:

STEP 1 – In a mixing bowl, add grated paneer and grated potatoes.

STEP 2 – Add green chillies, salt, chopped coriander, pepper powder [if using] and mix well.

STEP 3 – Add buckwheat flour and mix well to make a smooth dough.

Here we are using buckwheat flour only for binding purpose.

STEP 4 – Now keep oil for heating on medium flame.

STEP 5 – Grease your hands with ghee/ oil. Take some potato-paneer mixture and shape them into small tikki/ disc of 2-3 inch diameter.

STEP 6 – Like this make all the patties and keep on a plate. 

Then roll them in buckwheat flour and coat them well.

STEP 7 – Prepare all the tikkies like this and keep aside.

STEP 8 – Drop 2-3 tikkies in hot oil and deep fry them until golden brown in colour.

STEP 9 – Remove and drain them on tissue paper. 

Paneer-potato cutlets are ready to serve.

Serve hot potato-paneer cutlets with your favourite farali chutney and enjoy.