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dry fruits milkshake recipe | Indian dry fruit milkshake | healthy dry fruits nuts milkshake | with 17 amazing images. dry fruit smoothie is a wonderful way to enjoy dry fruits, this milkshake is packed with vigour and punch. Learn how to make dry fruits milkshake. In dry fruits milkshake a grand assortment of nuts and dried fruits is blanched in hot water and then blended, in order to get a smooth and luscious consistency. Combined with the rich and comforting taste of milk, the blended dry fruits give rise to a memorable Indian dry fruit milkshake which is boosted further by a crunchy garnish of mixed nuts. This dry fruits nuts milkshake is indeed a protein rich fare. To make dry fruits milkshake, combine the dates, cashew nuts, almonds, walnuts, figs, pistachios, raisins in enough hot water in a deep bowl, cover it with a lid and keep aside to soak for 30 minutes. Strain it using a strainer and discard the water. Combine the soaked mixed nuts, ¾ cup of milk and sugar and blend it in a mixer till smooth. Combine the soaked mixed nuts, ¾ cup of milk and blend it in a mixer till coarse. Add the remaining 1¼ cups of milk, cardamom powder, nutmeg powder, ice-cubes and blend it again till smooth.Pour equal quantities of the milkshake into 4 individual glasses. Garnish dry fruits nuts milkshake with mixed nuts and serve. Dry fruit milkshake main ingredients: Cashew Nuts: Cashew nuts contain natural oils that help to thicken and emulsify the milkshake. This can result in a milkshake that is creamy and smooth. Cashews are rich in monounsaturated fats and polyunsaturated fats and good for heart. They are a healthy snack for diabetic. Almonds: These nuts help in achieving thick consistency and creamy texture. Almonds are rich in B complex vitamins such as vitamin B1, vitamin B1, Vitamin B3, Niacin and Folate which plays an important role in brain development. Almonds balance your cholesterol levels. Walnuts have a nutty flavor and texture that can add a unique and delicious dimension to a milkshake. Eating a handful of Walnuts a day is said to increase good cholesterol (HDL). Anjeer ( Dried Figs) : 4.9 g of fiber is what ½ cup of dried figs offer and keep constipation at bay. Being a good source of potassium, dried figs can help balance the sodium and potassium ratio, thus controlling blood pressure and good for heart. Pistachios have a nutty flavor and texture that can add a unique and delicious dimension to a milkshake and thicken and creamify the milkshake. Pistachios are rich in potassium (helps regulate the body's fluid balance), phosphorus (helps build bones and teeth) and magnesium (important element in the conversion of the body's energy), and are also a good source of vitamin B6 (aids protein metabolism and absorption). Raisins, kishmish: The fibre in raisins is known to relieve constipation due to their laxative effect. They are low in calories as compared to other dry fruits, so they can be used in small quantities as a substitute to refined sugar to satisfy sweet tooth. Milk can add creaminess to a smoothie, making it more luxurious and flavorful and a good source of calcium and protein. Many people opt for milk alternatives like almond milk, soy milk or oat milk. Spices used in Dry fruit milkshake. Cardamom powder. Cardamom has a warm, slightly sweet, and slightly spicy flavor that can complement other flavors in a milkshake. Nutmeg powder. Nutmeg has a slightly sweet, slightly nutty, and slightly spicy flavor. Pro tips for dry fruits milkshake. 1. Before making the dry fruit and nuts milkshake, place dates in a deep bowl. If you are using brown dates, which require soaking, add deseeded dates (khajur) to the bowl. If you are using black dates, which do not require soaking, you do not need to add them. 2. Add ¾ cup of milk. Many people opt for milk alternatives like almond milk, soy milk or oat milk.. The choice of milk depends on your dietary preferences and any allergies or intolerances. Adding all the milk at once will leave a lot of dry fruit chunks. At this stage, we just want a paste from dry fruits. 3. Add 20 ice-cubes. If you want to enjoy a cold and refreshing smoothie or milkshake, adding ice cubes is a must. The ice cubes will melt as they are blended, which will help to thicken the smoothie. dry fruits milkshake recipe is rich in protein, B vitamins, calcium, magnesium and phosphorus. Enjoy dry fruits milkshake recipe | Indian dry fruit milkshake | healthy dry fruits nuts milkshake | with step by step photos.

piyush recipe | homemade Gujarati piyush |how to make traditional Maharashtrian piyush at home | piyush drink | with 28 amazing images. piyush recipe | homemade Gujarati piyush |how to make traditional Maharashtrian piyush at home | piyush drink is a rich satiating drink with pleasing yellow colour. Learn how to make traditional Maharashtrian piyush to home. To make piyush, combine shrikhand, unsalted buttermilk, sugar, cardamom powder and nutmeg powder in a deep bowl and whisk well. Refrigerate for at least 2 hours. Pour equal quantities of the drink in 4 individual glasses and serve chilled garnished with pistachios and saffron. Homemade Gujarati piyush tastes like nectar, and nothing short of it, especially on a hot summer’s day when you are on a fast. This faraal recipe keeps you full for quite some time, as it is made with sumptuous ingredients like shrikhand and fresh buttermilk. Make it on occasions like Mahashivratri, Janmashtami or Ekadashi for upvas. The assortment of spices used, especially kesar, give the piyush drink a very rich hue and flavour. We have garnished with pistachios, as they contrast in colour and show up well against the Piyush, but you can use other nuts as well. While this traditional Maharashtrian piyush at home makes use of readymade shrikhand, for an authentic homely aroma and flavour, you can make keasr elaichi shrikhand in your own kitchen. Tips for piyush. 1. The butter milk should not have salt or cumin seeds powder in it. This has to be plain buttermilk. 2. Use thick curd instead of buttermilk, if you like a thick piyush drink like a lassi. 3. Use a good quality kesar for best colour. Some more cooling drinks to enjoy on days you are fasting - Thandai, Coconut Kewra Drink and Minty Mango Delight. Enjoy piyush recipe | homemade Gujarati piyush |how to make traditional Maharashtrian piyush at home | piyush drink | with step by step images.

rajgira paneer paratha | farali paratha recipe | vrat ka paratha | upvas ka paratha | Navratri fasting recipe | with step by step images. rajgira paneer paratha is a perfect main meal during fast. Learn how to make vrat ka paratha. A sumptuous recipe that is sure to satiate you even on a fasting day! Here in vrat ka paratha, wholesome rajgira parathas are stuffed with a succulent mixture of grated paneer perked up with green chillies, lemon juice and coriander. What makes this upvas ka paratha very appealing is that the rotis are made of a dough of rajgira flour and potatoes, which gives them a unique texture that is soft yet crisp. To make rajgira paneer paratha, farali paratha, combine paneer, green chillies, lemon juice, powdered sugar, coriander and salt and mix well. Combine the rajgira flour, potatoes, pepper powder and rock salt in a bowl and knead into a semi-soft dough using enough water. Divide the dough into 8 equal portions. Roll out a portion of the dough into a 75 mm. (3”) diameter circle, using a little rajgira flour for rolling. Place a portion of the stuffing in the centre of the circle, bring the edges in the centre and seal tightly. Roll out again into a 100 mm. (4”) diameter circle, using a little rajgira flour for rolling. Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till it turns golden brown in colour from both the sides. Serve hot with green chutney and fresh curds. The use of lemon juice and sugar further adds slight tang and sweet flavours to the otherwise bland paneer. All this Navratri fasting recipe needs is green chutney as an accompaniment. Tips for rajgira paneer paratha, farali paratha. 1. Add water to knead dough gradually, as even a slightly soft dough might make rolling difficult. 2. Rolling semi-soft rajgira dough is also slightly difficult. It needs a little practice. We suggest you roll with a thin rolling pin and with light pressure. 3. Use fresh paneer only, for best results and perfect smooth texture. 4. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. Enjoy rajgira paneer paratha | farali paratha recipe | vrat ka paratha | upvas ka paratha | Navratri fasting recipe | with step by step photos and video below.

rajgira chikki recipe | amaranth chikki | rajgira chikki made with cashewnuts and jaggery | with 20 amazing images. Crispy and sweet rajgira chikki, made with dainty little amaranth seeds and jaggery, is an awesome treat for the taste buds. Learn how to make rajgira chikki recipe | amaranth chikki | rajgira chikki | amaranth chikki has a rich taste and pleasing texture, combining the sweetness of jaggery, the rustic taste and texture of amaranth and the nutty crunch of cashew nuts. A pinch of rock salt highlights the sweetness of the jaggery, while a dash of cardamom gives the amaranth chikki a wonderful aroma and flavour. Amaranth is high in protein and has an abundance of nutrients like calcium, iron, magnesium, phosphorus and potassium. rajgira chikki can be had on fasting days. Tips to make rajgira chiki: 1. Make sure to stir the mixture continuously to prevent it from burning. 2. Grease the tin before making the mixture and then immediately pour the mixture into the greased tin. 3. Use a sharp knife to cut clean pieces of the chikki. 4. Store the chikki in an air tight container for 1 week. Enjoy rajgira chikki recipe | amaranth chikki | rajgira chikki | with detailed step by step photos.

mawa dry fruit barfi recipe | khoya dry fruit barfi | mava dry fruit burfi | Indian mawa barfi | with 13 amazing images. mawa dry fruit barfi recipe | khoya dry fruit barfi | mava dry fruit burfi | Indian mawa barfi is a rich desi Indian mithai. Learn how to make khoya dry fruit barfi. To make mawa dry fruit barfi, combine the mava and sugar in a deep non-stick kadhai, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Switch off the flame, add the mixed nuts, cardamom powder and nutmeg powder and mix well. Transfer the mixture into a greased aluminium tin and keep aside to cool for 5 hours. Cut the dry fruit barfi into 9 pieces and serve immediately. Khoya-based barfis are a delight to savour, because they have a rich milky flavour and amazing melt-in-the-mouth texture. This particular mawa dry fruit burfi recipe is all the more special, because it also includes loads of dry fruits and nuts along with delicate spices too! You will relish the traditional flavour and luxuriant mouth-feel of this special Indian mawa barfi, and not only love its sweetness but also enjoy the fact that it is quite easy to make. Mawa that is perfectly crumbly in texture is crucial to make this Indian mawa barfi. While it is easily available in the market, we suggest you make mawa at home when you have enough time on hand. Make it advance and store it in the freezer. It stays fresh upto a month. Besides barfi we have a collection of traditional Indian mithai recipes, to name a few popular ones, like Ghevar Doodh Paak, Mohanthal, Coconut and Rava Ladoo and Petha. Tips for mawa dry fruit barfi. 1. Prefer a kadhai to make this barfi as it is easy to cook the mawa mixture. 2. Remember to grease the tin with little ghee before transferring the mixture into it. This helps in preventing the mixture from sticking to the tin and also makes demoulding of the pieces easier after cooling. 3. Ensure to keep the barfi in the tin aside for 5 hours. This will help the mixture to set and you will be able to cut it into pieces then. Enjoy mawa dry fruit barfi recipe | khoya dry fruit barfi | mava dry fruit burfi | Indian mawa barfi | with step by step photos.

microwave sabudana khichdi recipe | Maharashtrian style sabudana khichdi in microwave | microwave sago khichdi | with amazing 25 images Sabudana Khichdi is an all-time favourite Maharashtrian snack, which is often had for breakfast or supper. We have made a quicker version of sabudana khichdi called microwave sabudana khichdi. With a few small tweaks like using sendha namak instead of sea salt, it is also used to sustain oneself on a fasting day. Popular during fasts, it's also well known as Sabudana Khichdi faraal food. It is mostly had during fasting days like Navratri, Ekadashi and Mahashivratri. It also falls under the category of Maharashtrian street food. I don’t only make it during fasting days but also for breakfast, snack or even for dinner, I also prefer taking it along for a meal to work. Preparing the sabudana for the khichdi is very easy, all you need to do is soak sabudana prior. To make microwave sabudana khichdi, wash the sago. Drain and place them in a deep bowl, add approx. ½ cup of water and mix gently. Cover with a lid and keep aside for 8 hours. Combine the oil, cumin seeds and curry leaves in a microwave safe bowl and microwave on high for 1 minute. Add the potatoes, mix well and cover with a microwave safe lid and microwave on high for 5 minutes, while tossing it once in between. Add the soaked sabudana, peanuts, coriander, green chilli paste, lemon juice, sugar and salt, mix gently and cook on a medium flame for 3 minutes, while stirring once in between. Serve microwave sago khichdi hot with curds. It always helps to know a few hacks that help make such popular dishes quicker! This recipe for microwave sabudana khichdi is one such, which will help you make the dish within minutes. Remember that the sago needs to be soaked for a long time, so plan ahead if you want to make this microwave sabudana khichdi. Once you do the needful, it is quite a hassle-free recipe that you can make any day! For a complete faraali meal serve the Sabudana Khichdi in microwave along with homemade curd, Rajgira Paneer Paratha, Peanut Kadhi and Shakarkand Ka Halwa. You can also try other quick and easy microwave recipes like Microwave Popcorn Made in A Bowl or Microwave Mug Dhokla. Enjoy microwave sabudana khichdi recipe | Maharashtrian style sabudana khichdi in microwave | microwave sago khichdi | with detailed photos and video below.

fruit and nut milkshake recipe | healthy Indian fruit and nut milkshake | fruit and nut milkshake for weight loss | with 15 amazing images. The fruit and nut milkshake recipe is a popular Indian drink that is made without any added sugar or honey. Learn how to make fruit and nut milkshake for weight loss. A fruit and nut milkshake is a blended Indian drink made with fruits, nuts, and milk. It is a delicious and nutritious way to get your daily dose of fruits and nuts. The fruits provide vitamins, minerals, and antioxidants, while the nuts provide protein, healthy fats, and fiber. Fruits: Typically, a variety of fruits are used to create a flavorful and colorful milkshake. Common choices include bananas, strawberries, blueberries, mangoes, peaches, or any other fruits you prefer. The fruits add natural sweetness. We have used bananas in this recipe because they are a popular and affordable fruit that is available year-round in India. Which milk to use? To achieve the desired creamy consistency, you can use regular cow's milk, but many people also opt for milk alternatives like almond milk, soy milk, oat milk, or coconut milk. These alternatives cater to various dietary preferences, including lactose intolerance and vegan diets. If you are trying to lose weight, you may want to use low-fat milk in your fruit and nut milkshake. Sweeteners (Optional): Depending on your taste preferences, you may choose to add sweeteners like honey, maple syrup, agave nectar, or a sweetener substitute. Be mindful of the natural sweetness from the bananas and adjust the sweeteners accordingly. To make fruit and nut milkshake, in a mixer put bananas, milk or almond milk, walnuts, almonds, pistachios and ice-cubes. Blend till smooth and frothy. fruit and nut milkshake is packed with nutrients, including calcium, magnesium, phosphorus, riboflavin, and protein. fruit and nut milkshake is a healthy and delicious way to start your day or to enjoy as a snack. They are also a great way to get your kids to eat their fruits and nuts. pro tips for fruit and nut milkshake. 1. Use ripe bananas: Ripe bananas are sweeter and creamier, which will give your milkshake a better flavor and texture. 2. If you want to enjoy a cold and refreshing fruit and nut milkshake, adding ice cubes is a must. The ice cubes will melt as they are blended, which will help to chill the smoothie. 3. Adding a little honey is a good option to further sweeten a smoothie. It is a natural sweetener that has a mild flavor that can complement the flavors of the other ingredients in the smoothie. 4. Soaking nuts helps to reduce the phytic acid, which can improve the absorption of nutrients such as magnesium, zinc, and iron. Enjoy fruit and nut milkshake recipe | healthy Indian fruit and nut milkshake | fruit and nut milkshake for weight loss | with step by step photos.

rose barfi recipe | instant Indian rose burfi | eggless rose barfi | 5 minute rose khoya barfi | with 25 amazing images. rose barfi recipe | instant Indian rose burfi | eggless rose barfi | 5 minute rose khoya barfi is a tongue tickling mithai which can be served at the end of any Indian meal. Learn how to make instant Indian rose burfi. To make rose barfi, combine all the ingredients, except the red colour, in a deep bowl and mix well. Divide this mixture into 2 equal portions. Add red colour to one portion and mix well. Keep aside. Spread the white mixture in an even layer in a 150 mm. (6”) diameter thali. Spread the pink mixture over the white mixture in an even layer. Refrigerate for at least 1 hour and cut into 10 equal sized diamond pieces. Garnish each piece with an almond halve and serve chilled. Rose, whether as a fragrance or a flavour, emanates a sense of coolness! Naturally, this mouth-melting eggless rose barfi is also a chilled dessert, which needs to be refrigerated before serving. This mithai has the power to melt the hardest heart, because it combines the creaminess of paneer and mava with the sweet essence of rose. 5 minute rose khoya barfi requires practically no preparation if you have the ingredients on hand. You just need to plan in advance just to provide for an hour’s refrigeration. When in a hurry, you can buy readymade paneer. But when you have time on hand, try making paneer at home too. Fresh and soft paneer is the secret of this rose barfi. Tips for rose barfi. 1. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. 2. Rose essence and edible red food colour are easily available in the shops where bakery ingredients are sold. 3. After spreading the second pink layer, ensure to spread it lightly, so the 2 layers do not mix with each other. Enjoy rose barfi recipe | instant Indian rose burfi | eggless rose barfi | 5 minute rose khoya barfi | with step by step images.

farali dosa recipe | faral dosa | sama rajgira dosa | rajgira dosa | with amazing 17 images. farali dosa recipe is one of several forgotten gems from South Indian cuisine, which people are vehemently attempting to bring back to the fore now. As the name suggests, farali dosa is popularly consumed during fasting days and is made out of millets. Vrat, Upwas or fasts is observed by may Hindus on auspicious festivals like Navratri, Shivratri or even days like ekadashi or Karwa chauth. The ingredients consumed during these fasting days differ from religion to religion and person to person. So, if you are not consuming any ingredients mentioned in this farali recipe, simply skip it. The combination of sama and rajgira flour gives rise to a sumptuous sama rajgira dosa that is sure to please your palate on a fasting day. Sour buttermilk is added to the batter to help in fermenting. The fermentation time is just two hours, so you do not even have to plan for this sama rajgira dosa the previous day itself. This farali dosa has a wonderful, crispy texture if made thin and must be eaten immediately. If you make farali dosa too thick and have it later, it might be chewy. Have this sama rajgira dosa hot and fresh with Peanut Curd Chutney or Faraali Idli-Sambhar. You can also try other faraali recipes like the Maharashtrian favourites – Upvaas Thalipeeth and Faraali Misal, or the popular Gujarati Layered Handva. Enjoy farali dosa recipe | faral dosa | sama rajgira dosa | rajgira dosa | with detailed step by step recipe photos and video below.

apple rabdi recipe | seb rabri | rabdi for festivals, navratri | with 18 amazing images. apple rabdi recipe | seb rabri | rabdi for festivals, navratri is a perfect Indian mithai which will leave a lingering taste for a few hours. Learn how to make seb rabri. To make apple rabdi, heat a broad non-stick pan, add the milk and cook on a medium flame for 20 to 25 minutes, while stirring occasionally or till the mixture reduces to half. Add the sugar and apples and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Sprinkle almonds and cardamom powder and mix well. Refrigerate for at least 2 hours. Garnish with almonds, pistachios and saffron and serve chilled. Seb rabri is a fruity twist to the popular rabadi! Apple not only contributes its unique flavour to this sweet, it also helps to thicken the rabadi very quickly thereby adding to the convenience too. This tempting rabdi for festivals, navratri requires only 5 ingredients and half hour of cooking time. Perk up your festival spread with this unique mithai that adds a royal touch by the addition of walnuts, pistachios and saffron as a garnish. A hint of elaichi powder makes it all the more authentic. Apple rabdi tastes fantastic all by itself, or can be used as a topping for hot Malpuas too. Make a large batch of this rabdi as your guests are sure to finish it in no time. Tips for apple rabdi. 1. Make sure you grate the apples just before making the rabdi, or the apples may turn brown in colour. 2. Pour into 2 bowls (or the same container in which you are going to serve the dessert) in which we are going to set the apple rabri. 3. Top with almond and pistachios slivers and a few strands of saffron. Do this after the apple rabdi is chilled for 2 hours as the garnish will stay on top. 4. Add 2 1/2 tbsp sugar. You can increase or decrease the sweetness based on what you want. Remember that grated apples are sweet. Enjoy apple rabdi recipe | seb rabri | rabdi for festivals, navratri | with step by step photos.

This recipe is a mouth-watering preparation of kand and potatoes in a base of curds, thickened with rajgira flour. The Aloo and Kand Rasawali Shaak gets its finger-licking flavour and appetizing aroma from green chilli paste and a tempering of cumin seeds. The best part is that you can have this shaak on a fasting day as well. Do not overcook the kand and potatoes as they might get mushy when continuing to cook with the other ingredients. If you are going to have this recipe later, then add some water and heat a little before serving. You can try other delicious faraali recipes like the Faraali Pattice and Faraali Dosa .

Young and old alike drool over crunchy-munchy mixed nut chikkis! Indeed, who can resist the delectable combination of nuts with sugar in a crispy and handy form? The rich flavour and enticing texture of the Dry Fruit Chikki make you want to keep munching on them, and the temptation is even higher if the chikkis are fresh and homemade. Follow the exact procedure to get the perfect chikki. Keep all the ingredients ready, and also keep a timer handy, because you need to act swiftly in order to get the right consistency. Chikki making is an art – right from getting the syrup right to rolling it out, everything needs to be done adeptly – but you can surely perfect it with practice. You can crush these chikis and use it to make Chikki Ice- Cream . Other popular chikkis like Mixed Til Chikki , Til and Dry Fruit Chikki , Almond Til Chikki , Kurmura Chikki and Oats and Walnut Chikki are also an all time favourite, ready to eat sweet, with young and old alike.

dahiwale aloo ki sabzi with rajgira puri recipe | rajgira aloo puri | dahi aloo ki sabzi for upvas | vrat rajgira puri with aloo sabzi | with 35 amazing images. dahiwale aloo ki sabzi with rajgira puri recipe | rajgira aloo puri | dahi aloo ki sabzi for upvas | vrat rajgira puri with aloo sabzi is a satiating meal for fasting days. Learn how to make rajgira aloo puri. To make aloo sabzi, combine the curds, rajgira flour and ½ cup of water in a deep bowl, whisk well and keep aside. Heat the ghee in a deep non-stick pan, add the cumin seeds and sauté on a medium flame for 30 seconds. Add the bayleaf, cloves and cinnamon and sauté on a medium flame for 1 minute. Add the curd-water mixture and green chilli paste, mix well and cook on a medium flame for 2 minutes, while stirring continuously. Add the baby potatoes, coriander and rock salt, mix gently and cook on a medium flame for 3 minutes, while stirring occasionally. Keep aside. For the rajgira puris, combine all the ingredients in a deep bowl and knead into a semi-stiff dough using enough water. Divide the dough into 15 equal portions. Roll each portion into a 75 mm. (3”) diameter circle. Heat the oil in a deep non-stick pan and deep-fry the puris a few at a time till they turn golden brown in colour from both the sides. Drain on absorbent paper. For serving, serve hot rajgira puris with hot aloo sabzi. This is an easy recipe, which can be made with few ingredients and in little time! The simple flavour of the dahi aloo ki sabzi for upvas is very soothing to the palate, and just right to nourish yourself on a fasting day. Baby potatoes cooked with curds and spices is a great combination for rajgira aloo puri. The final touch of coriander is the finishing flavor to this sabzi. With the use of rajgira flour to thicken curd, we are sure you will not miss the taste of your daily cooking. If you like vrat rajgira puri with aloo sabzi, then also try other faraal recipes like sabudana khichdi or kand aloo pakoda. Tips for dahiwale aloo ki sabzi with rajgira puri. 1. If you don’t have baby potatoes, then boil the potatoes, peel them and cut into big cubes. 2. Whisk the curd mixture very well. It should not have any lumps. 3. After adding the curd-water mixture, make sure you keep stirring continuously to prevent it from curdling. 4. After kneading the dough do not keep it for long time. This might make rolling difficult. 5. If you find rolling the puris difficult, then roll them between 2 sheets of plastic. Enjoy dahiwale aloo ki sabzi with rajgira puri recipe | rajgira aloo puri | dahi aloo ki sabzi for upvas | vrat rajgira puri with aloo sabzi | with step by step photos.

peanut curd chutney | faral chutney | farali chutney for sabudana vada | healthy shingdana chutney | with amazing 8 images. peanut curd chutney or faral chutney is a quick and easy farali chutney eaten during fasting days! faral chutney compliments really well with farali food like sabudana vada and potato chips! farali chutney is a 5 ingredient recipe made off unsalted peanuts, curd, ginger green chilli paste, lemon juice, jeera and can be ready in a jiffy! When peanuts and fresh curds are combined, what you get is a spicy, crunchy and tangy shingdana chutney accompaniment that goes well with Sabudana Khichdi and Sabudana Vada , Kand Aloo Pakoda and Faraali Pattice.We have used unsalted peanut and would suggest you to do the same during fasting. Some people also skip table salt during their fasting days and use rock salt that’s why we have used rock salt in preparing the peanut curd chutney! The best part is that this farali chutney for sabudana vada involves zero cooking time! Just pop everything into the blender, whir, and it’s ready! Do not add any water while grinding, or the peanut curd chutney might become watery!! Complete your farali thali with healthy peanut curd chutney on the side! All ingredients used in peanut curd chutney are healthy. Learn to make peanut curd chutney | faral chutney | farali chutney for sabudana vada | healthy shingdana chutney | with detailed step by step recipe photos and video below.

buckwheat farali handvo | buckwheat potato handvo for vrat | buckwheat vegetable handvo | with 20 amazing images. buckwheat farali handvo is a traditional Gujarati dish that is commonly prepared during fasting periods. Vrat, upwas or fasts is observed by many Hindus on auspicious festivals like navratri, shivratri or even days like ekadashi or karwa chauth. buckwheat farali handvo is a savory cake made using buckwheat flour (kuttu ka atta) and a variety of vegetables like bottle gourd, potatoes, and peanuts. The word "farali" refers to the ingredients that are allowed to be consumed during fasting, making this dish suitable for those following a restricted diet. Buckwheat flour is gluten-free and high in nutrients, making it a healthy alternative to regular flour. The preparation of buckwheat farali handvo involves soaking the buckwheat flour with curds and mixing it with grated vegetables, spices, and herbs to form a thick batter. This batter is then steamed or cooked in a pan until it is crispy and golden brown on the outside. buckwheat farali handvo is typically served with yogurt or a side of farali green chutney. It is a flavorful and nutritious dish that provides energy during fasting periods while also satisfying the taste buds. Pro tips for buckwheat farali handvo. 1. In a bowl put 1 cup buckwheat (kutto or kutti no daro). Whole buckwheat is naturally gluten-free, making it a perfect choice for individuals with gluten sensitivities or celiac disease. This ensures the farali handvo adheres to dietary restrictions often followed during fasting. Similar to grated potatoes in farali handvo, whole buckwheat acts as a binder. It helps hold the ingredients together, creating a cohesive and sliceable cake. 2. Add 1 cup fresh curds (dahi). Fresh curds act as a natural binder in the batter. They help bind the buckwheat, vegetables, and other ingredients together, resulting in a cohesive and sliceable handvo. This is especially important as farali handvo doesn't contain eggs, a common binding agent in many cakes. 3. Add 1 cup grated raw potatoes. Buckwheat can sometimes lead to a denser texture in handvo. Grated potatoes add moisture and create a softer, more cake-like consistency. This makes the farali handvo more enjoyable to eat and prevents it from becoming dry and crumbly. Enjoy buckwheat farali handvo | buckwheat potato handvo for vrat | buckwheat vegetable handvo | with step by step photos.
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