A traditional recipe very popular especially in south India, where it is made on festival days and weddings too. While the original method involves slow-cooking the rice in milk and continuing to cook till the milk thickens and turns pink, Rice Kheer with the same authentic flavour can be made easily in the microwave oven using condensed milk. Lose yourself in the rich taste of milk, and the creamy texture of the rice in it.
kuttu paratha recipe | kuttu roti recipe | buckwheat paratha for vrat, fasting | with 20 amazing images.
Kuttu Ka Paratha: A Nutritious Delight for Fasting
Kuttu Ka Paratha, also known as Buckwheat Paratha, is a popular Indian flatbread made from kuttu flour (buckwheat flour). It holds a significant place in Indian cuisine, especially during fasting periods observed by individuals following Hindu traditions. This nutritious and flavorful paratha is not only delicious but also offers several health benefits. Here's a note on the delightful kuttu ka paratha:
Ingredients for kuttu ka paratha
1. Kuttu Flour (Buckwheat Flour): The main ingredient, kuttu flour, is gluten-free and rich in nutrients such as fiber, protein, and essential minerals.
2. Boiled Potatoes: Boiled and mashed potatoes are often added to the dough to enhance texture and binding.
3. Green Chillies: Finely chopped green chilies add a hint of spiciness to the paratha, enhancing its flavor.
4. Rock Salt (Sendha Namak): Rock salt is used instead of regular salt during fasting periods, adhering to dietary restrictions.
5. Ghee (Clarified Butter) or Oil: Ghee or oil is used for cooking the parathas on a griddle or tava.
Preparation for kuttu ka paratha
1. Preparing the Dough : Kuttu flour is mixed with boiled and mashed potatoes, finely chopped green chilies, cumin seeds, coriander and rock salt to form a soft and pliable dough. Warm water is added as needed to bind the ingredients together.
2. Resting the Dough: The dough is allowed to rest for a brief period to ensure proper hydration and to improve its texture.
3. Rolling and Cooking: Small portions of the dough are rolled out into discs on a wet muslin cloth and cooked on a hot griddle or tava with a little ghee or oil until both sides are golden brown and crispy.
4. Serve Hot: kuttu ka paratha is best served hot, accompanied by yogurt, aloo sabzi (potato curry), or any other fasting-friendly side dish.
Health Benefits of kuttu ka paratha
1. Gluten-Free: Kuttu flour is naturally gluten-free, making it suitable for individuals with gluten intolerance or sensitivity.
2. Nutrient-Rich: Buckwheat flour is rich in fiber, protein, and essential minerals such as magnesium, iron, and zinc, providing a nutritious option during fasting periods.
3. Satiety: The combination of fiber and protein in kuttu flour and potatoes helps in providing a feeling of fullness and satiety, making it a satisfying meal option during fasting.
4. Energy Boost: The carbohydrates from kuttu flour and potatoes provide a quick and sustained source of energy, which is beneficial during periods of restricted eating.
Cultural Significance of kuttu ka paratha
kuttu ka paratha holds cultural significance in Hindu traditions, especially during festivals such as Navratri and Mahashivratri, when individuals observe fasting rituals. It is also consumed during other religious fasting days like Ekadashi and during the fasting month of Shravan.
kuttu ka paratha is not just a fasting recipe; it's a wholesome and flavorful dish that offers nourishment and satisfaction during periods of abstinence. Its delicious taste, coupled with its nutritional benefits and cultural significance, makes it a beloved part of Indian cuisine, cherished by millions during fasting periods.
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panjiri recipe | aata panjiri | janmashtami prasad | wheat panjeeri | with 40 amazing images.
Panjiri is a healthy, nutritious Indian sweet recipe that is crumbly and coarse in texture and prepared using whole wheat flour (atta), ghee and lots of dry fruits, gum and seeds. Learn how to make panjiri recipe | aata panjiri | janmashtami prasad | wheat panjeeri |
Aata panjiri an authentic and traditional Krishna Janmashtami bhog prasad is an extremely simple, healthy, and tasty panjiri recipe, loaded with all the goodness of dry fruits. It can also be made into laddu by adding more ghee to it and binding it to make small balls. Here is how to make it in a traditional way.
Panjiri is eaten by women after giving birth as a nutritional supplement, to promote healing and lactation, which is perfect for providing nourishment and energy to new moms, or eaten in general in the winters to ward off cold.
Tips to make panjiri recipe: 1. Make sure all the gond pieces are puffed well. If not, they will stick to your teeth which will not be very pleasant. 2. Keep stirring the flour continuously otherwise the flour will burn from the bottom of the pan. 3. You can also add raisins in the panjiri. 4. You can store the panjiri in an air tight container for 2 to 3 weeks.
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rose rasgulla recipe | gulab rasgulla | spongy pink rasgulla | with 27 amazing images.
Here in this easy rasgulla recipe, and take it to next level by creating a fusion version – rose rasgulla. Learn how to make rose rasgulla recipe | gulab rasgulla | spongy pink rasgulla |
Original or traditional rasgulla in its own right is massively popular. Spongy rasgulla is one of the core characteristics of a good rasgulla.
Giving the traditional rasgulla a twist with rose flavour. rose rasgulla inspired by thoughts of rasgulla and rose flavour, forming a delicious soft and spongy rasgulla, these spongy pink rasgulla are must try this season. With the flavourful rose taste and juice oozing out of soft spongy rasgulla, you definitely have a winning dessert on the table.
Tips to make rose rasgulla: 1. Instead of rose essence you can add rose syrup in the sugar water. 2. Make sure to you full cream cow milk only to make rasgullas. 3. If you do not have vinegar you can add lemon juice to curdle the milk.
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