Chestnut, buckwheat and millet are now Vrat’s favorite foods

For Navratri fasting, relying on sabudana (sago pearls) and potato foods can get tedious. Fasting people can also try a healthy dose of millet, different vegetables and other types of flour to make it a nice combination while keeping the festive fervor alive. There are many new, innovative and quite delicious recipes using several types of native millets.

fruit snacks

While most fruits and vegetables are ingested plain during the fast, they can also be made into tasty snacks if desired. Raw bananas, sweet potatoes, and yams are some of the most popular star components for savory snacks while fasting. These can be cooked into delicious cutlets due to their texture, which resembles potatoes.

RAW BANANA CLIMBING

Ingredients-

4 unripe bananas

1 tablespoon finely chopped green coriander leaves

½ tbsp chopped fresh mint leaves

2 green peppers, finely chopped

Rock salt

Black pepper powder, ½ tsp

5-6 powdered green cardamom seeds

Coarsely ground peanuts in half a cup

2 tablespoons singhara flour

3 to 4 tablespoons of ghee or oil

Method-

1. Raw bananas should be peeled, cut and steamed until soft.

2. The ingredients are combined with mashed bananas.

3. Form a paste by mixing well with your hands.

4. Use singhara atta to create a runny paste in a different bowl.

5. Then, using your hands, form the 6-7 balls of the banana mixture into cutlets.

6. Dip the escalope in the porridge, coating it completely.

seven. Fry the cutlets in heated ghee or oil in a non-stick pan.

8. Serve hot with chutney and curd.

Millets for a new flavor

Millets are the best vrat food substitute for people who love rice, from pulao, khichdi, tehri, to dhokla and dosa. While Sama chawal (barnyard millet) is still popular, individuals are also experimenting with kodo, foxtail and pearl millet. During fasts, millets are the best guilt-free treat. They can be combined with virtually any item to make great recipes because they have very low cholesterol, low glycemic index, and are gluten-free.

SAMA CHAWAL

Ingredients-

⅓ cup sama chawal soaked or soaked in 1/5 cup buttermilk

2 cups tomato puree with mixed and chopped vegetables

1 diced potato

1 tablespoon of cumin seeds

Chopped green peppers

Rock salt and pepper to taste

1 tablespoon of ghee

Method-

1. Warm the cumin seeds in ghee in a pan.

2. Add the potatoes and simmer for 2 minutes after they begin to crackle.

3. Then stir in the tomato puree, vegetables and dry masala powders. Give it some time to cook.

4. Sama chawal should be added and cooked for 5-7 minutes over low heat with a lid.

5. Once well cooked, the millet should become frothy.

6. Serve hot with curd and garnish with chopped coriander.

It’s Falahari Pizza Time

Yes, it is absolutely possible to eat falahari kachori or pizza on an empty stomach. The pizza base is made with gluten-free and maida-free flour. The key is to replace maida with singhara or rajgira ka atta. Tomatoes are considered fruits anyway, and they have a slight desi flavor due to Indian herbs. You can even make paneer tandoori pizza.

FALAHARI PIZZA

Ingredients-

2 cups rajgira + buckwheat flour

Rock salt

1 cup curd

3 tablespoons oil

200g paneer

1 cup tomato puree

3 tablespoons mixed herbs

Black pepper powder

green chutney

Chopped carrot

Chopped pepper

Chopped potatoes

pomegranate seeds

Method-

1. To form a smooth paste, mix the flours with the curd, 2 teaspoons of oil and a little salt.

2. To stretch it like a naan, shape the dough into three or four huge balls.

3. Flatbread should be cooked on a hot tawa.

4. Prepare the pizza sauce separately by mixing tomato puree and other herbs.

5. Add the toppings after spreading this sauce on the flatbread.

6. To prepare tandoori paneer, first marinate and grill the cheese.

seven. 12 to 15 minutes of cooking at 170 degrees Celsius in the oven.

8. Paneer and grated pomegranate seeds can be added as a garnish after removing from pan.

Chestnut, amaranth and buckwheat flours are new fan favorites

These flours are not only healthy, but can also be combined to create a range of satisfying dishes from Poori to paratha to pizza. Water chestnut, also known as Singhara, is low in cholesterol and fat. It also has remarkable cooling effects, which help the body detoxify while fasting. Buckwheat flour, also known as kuttu ka atta, is gluten-free and has a low glycemic index. These two flours can be used to make tasty desserts.

SINGHARA KA PARATHA

Ingredients-

1 cup water chestnut flour (singhara atta) (you can substitute singhara atta with buckwheat flour or kuttu atta)

Rock salt

2 boiled and grated potatoes

1 tablespoon coriander leaves

2 carrots, grated

1 green chilli, finely chopped

Method-

1. Place all items in a large bowl.

2. After adding water, knead the mixture into a soft dough.

3. After letting the dough rest for 10 minutes, divide it into 6-7 balls, then roll each ball into a circle to make rotis.

4. Roll it up and cook it with ghee on both sides in a hot pan.

5. With the tomato chutney, serve hot.

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