soya matar sabzi recipe | soya matar ki sabji | soya mutter masala curry | soya chunks gravy | with 33 amazing images. soya matar sabzi recipe | soya matar ki sabji | soya mutter masala curry | soya chunks gravy is a protein rich accompaniment to whole wheat rotis and Parathas. Learn how to make soya mutter masala curry. To make soya matar sabzi, combine the soya chunks, salt and 1 cup of hot water in a bowl and keep aside to soak for 10 minutes. Discard the drained water and keep the squeezed soya chunks aside. Combine the curds, besan, milk and ¾ cup of water in a deep bowl, whisk well till no lumps remain and keep aside. Heat the oil in a non-stick kadhai and add the cumin seeds. When the seeds crackle, add the asafoetida, ginger-green chilli paste, garlic paste and onions and sauté on a medium flame for 1 to 2 minutes. Add the tomatoes, turmeric powder, chilli powder and coriander-cumin seeds powder, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Lower the flame, add the curd-beasn mixture and ½ cup water, mix well and cook on a slow flame for 1 minute, while stirring continuously. Add the soya chunks, green peas, sugar and salt, mix well and cook on a slow flame for 1 minute, while stirring once in between. Serve immediately. Chunky, mealy soya nuggets and juicy green peas simmered in a tangy curd-based gravy, the soya matar ki sabji is an exciting way to add soya to your meal. While the curds-besan mixture gives the soya mutter masala curry a kadhi like flavour, the addition of onions, tomatoes and spice powders makes this semi-dry subzi all the more exciting. Try it once, and you will be happy to see this flavourful soya chunks gravy preparation rise to the top of the popularity chart at home. This healthy soya matar sabzi is brimming with protein which nourishes each and every cell of our body. It is rich in fibre , which means that it will keep you full for long hours. Weight-watchers can include this sabzi in their diet once a week. The onions and tomatoes are also a source of antioxidant allicin and lycopene respectively, which will help to reduce inflammation in the body and safeguard our cells against harmful free radical damage. Tips for soya matar sabzi. 1. Once the soya chunks have been soaked, drained and squeezed thoroughly at step 1, use them immediately to make this sabzi, else the soya chunks might break if kept for too long. 2. Ensure that the besan has mixed very well with the curd. 3. After adding this curd-besan mixture to the sabzi at step 6, ensure to cook on a slow flame to avoid the curd from splitting. Enjoy soya matar sabzi recipe | soya matar ki sabji | soya mutter masala curry | soya chunks gravy | with step by step photos.

dal kadhi recipe | chana dal kadhi | healthy Indian kadhi | with 31 amazing images. dal kadhi recipe | chana dal kadhi | healthy Indian kadhi is a perfect blend of Indian flavours and aroma. Learn how to make chana dal kadhi. To make dal kadhi, clean, wash and soak the chana dal in enough water in a deep bowl for 30 minutes. Drain well. Combine the chana dal and 2 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat the oil in a deep non-stick pan and add the cumin seeds. When the seeds crackle, add the asafoetida and ginger-green chilli paste and sauté on a medium flame for a few seconds. Add the capsicum and chilli powder and sauté on a medium flame for 1 to 2 minutes. Add the cooked chana dal and salt, mix well and cook on a slow flame for 4 to 5 minutes, while stirring occasionally. Add the curds, sugar and coriander, mix well and cook on a slow flame for 2 minutes, while stirring continuously. Serve hot. A wholesome kadhi that uses cooked chana dal instead of besan. You will enjoy the texture of this thick dal kadhi, as well as the lingering mouthwatering flavour, brought about by simple spices. Another special aspect of this chana dal kadhi is the addition of chopped capsicum, which imparts not just crunch but also a flavour and aroma that you will surely relish. Health conscious can reduce the amount of oil used for tempering and avoid the addition of sugar to make healthy Indian kadhi. They can also make their choice between the use of full fat curd and low fat curd depending on the amount of fat allowed in their diet. Dal and curd both are a very good source of protein, which adds satiety and boosts metabolism. Weight-watchers, heart patients and diabetics can enjoy healthy Indian kadhi. Tips for dal kadhi. 1. Chana dal has to be soaked for 30 minutes. So plan for it in advance. 2. To make thin dal kadhi, while pressure cooking add 2½ cups of water instead of 2 cups of water. 3. To further add a touch of nourishment, you can add some finely chopped spinach or methi to the dal after sauteing the capsicum. Enjoy dal kadhi recipe | chana dal kadhi | healthy Indian kadhi | with step by step photos.

This version of corn and maize flour dhokla turns out well in the microwave provided you mix the batter well and add the fruit salt right in the end. Enjoy these hot, with chutneys of your choice. And do not forget the coriander and coconut garnish as any dhokla would be incomplete without it!

Punjabi pakora kadhi | kadhi pakora | Punjabi pakoda kadhi recipe | with 25 amazing images. Punjabi pakora kadhi is made with freshly prepared pakodis of besan perked up with coriander, green chillies and these pakodis are floated in a mouth-watering kadhi. The Punjabi pakora kadhi is quite richly flavoured with an assortment of spices ranging from cloves and cinnamon to fenugreek and coriander seeds, and the pakoras are an added attraction that make the kadhi pakora thoroughly irresistible! Make sure you simmer the Punjabi pakoda kadhi for just a minute or two after adding the pakodas so that they absorb the flavours but do not become soggy. Notes and important tips on Punjabi pakora kadhi. 1. Put the besan in a deep bowl. It is better to sieve the besan and use it as it will avoid the grainy particles. This is the main ingredient for the pakodas for the Punjabi Pakoda Kadhi. 2. Add approximately 1/4 cup of water. Always add water little by little as more water will make the batter very thin resulting in the pakoras coming out shapeless and falling apart in the oil and less water will result in a thick batter that will be raw in taste after frying. Hence the batter should be of a medium consistency, not too thick, not too thin. 3. Heat the oil in a deep non-stick pan, drop spoonfuls of the batter into the oil and deep fry a few pakodas at a time on a medium flame. The oil should be hot as the pakodas need to be fried in hot oil to get a nice golden brown colour and proper texture. 4. Mix well and cook on a slow flame for 8 to 10 minutes, while stirring occasionally. The kadhi has to boil a little bit atleast for the rawness of the besan and curd to go away. Besides Punjabi Pakoda Kadhi, dals also hold an important place in Punjabi meals, check out the popular Punjabi dal recipes like Dal Makhani , Panchratni Dal and many more. Enjoy how to make Punjabi pakora kadhi | kadhi pakora | Punjabi pakoda kadhi recipe | with detailed step by step photos and video below.

khandvi recipe | Gujarati khandvi | besan khandvi | with amazing 32 images Gujarati khandvi is a famous Gujarati farsan made with besan. It is easy to digest and is cooked using very less oil, which again amps up the health quotient. khandvi recipe is an easy recipe, which can be prepared in just a few minutes at home. Nobody can hide their love for this delicious savoury khandvi made of gram flour and curds with just melts in mouth tempered with mustard seeds. The ingredients used in the recipe are found in every Indian household. To make khandvi, start with greasing a thali and keep aside. Further, make curd water mixture or you can even use buttermilk if you wish to. Start with taking besan in a kadhai, make sure the besan is fresh or the khandvi will break while rolling, add the curd water mixture followed with asafoetida and lemon juice. Do not add lemon juice if your curd is sour. Add turmeric and ginger-green chilli paste that will give a unique and amazing flavor to khandvi. Mix well using a whisk, make sure no lumps are left or it will make the spreading and rolling the batter hard. Switch the flame on and cook until the mixture thickens, make sure no lumps are formed. Once the batter is cooked, take spoonful of batter and put it on the greased plate and spread it evenly on the thali. Wait for few seconds and roll it up tightly. Cut and place rolled strips of khandvi in a serving plate and to temper it, take oil in a small pan, add mustard seeds, sesame seeds and asafoetida and pour the tempering over khandvi. Lastly garnish khandvi with grated coconut and fresh coriander, serve immediately! If somebody asks you to make besan khandvi, they are probably testing your cooking skills! This delectable Gujarati snack, made of a besan and curd batter, is one of the tastiest foods you can sink your teeth into. None can deny that it is a difficult item to prepare! Be patient, and remember to cook the paste slowly and completely till thick. Also, take care to roll the khandvi lightly; and temper well. You can enjoy khandvi as a tea time snack or serve it as a farsan with your authentic Gujarati meal. besan khandvi can make for a nice healthy appetiser recipe for unplanned parties or get-together and we bet your guests will love this surprise. See why khandvi is healthy. The main ingredient is besan which has more good fat than whole wheat flour and also higher protein content. Rich in complex carbohydrates and with a low glycemic index, besan is good for diabetics too. Don’t forget to give your kids khandvi. Enjoy khandvi recipe | Gujarati khandvi | besan khandvi | with detailed step by step photos and video below.

paatra recipe | Gujarati parta | Gujarati patra farsan | steamed patras | with 28 amazing images. patra it is sweet, spicy and salty—all at the same time. paatra’s are also called Gujarati parta. Here, nutritious and tasty colocasia leaves are stuffed with a spicy mixture making a great Gujarati patra farsan. Ingredients of parta are simple, made from colocasia leaves(arbi ke patte), besan, jaggery, green chilli paste and Indian spices. Depending on the size of the leaves, you get normal paatras or mini paatras. Although paatras taste best when deep-fried, you can also steam or shallow-fry them. When making paatras, remember the two key secrets to success: roll them tightly, and never forget the tempering! Our recipe is one of steamed patras. Colcocasia leaves are very nutritious as well as tasty, especially if made into patras – a smooth paste of besan with spicy, sweet and sour flavours is applied over the leaves, rolled and steamed. This requires skill and practice; however, it is easy once you start doing it. Notes on Gujarati patra farsan. 1. Add grated jaggery (gur). Also, you can make use of sugar but the authentic recipe of patra always makes use of gur. 2. Pour approx. 1 cup of water. We need a thick paste like consistency so add water accordingly. 3. Combine all the ingredients together and mix very well using a whisk till the jaggery melts and becomes smooth. Keep aside. At this stage, check the taste of the batter. The batter should have a good balance of sourness, sweetness, and spiciness. Adjust the flavours accordingly by adding more ingredients. 4. While buying the colocasia leaves, ensure they have a black stem. 5. Place the leaves with vein side facing upwards and slice in the center to remove the thick side veins using a sharp knife. Make sure you don’t end up tearing the leaf. 6. Clean the colocassia leaf on both sides using a wet muslin cloth. Do not scrub the arbi leaves too hard or else they will tear. 7. The base of the Patra must be the largest leaf. So before you start rolling, sort the leaves according to their size, in descending order. 8. Spread a little beasn mixture evenly on the colocassia leaf using your fingers. Spread gently to cover the entire leaf in a thin layer. 9. Remove and keep aside to cool completely Arvi leaves (taro leaves) have itchy property because of its calcium oxalic content. That’s why it is important to cook/steam them really well before consuming. You can make these rolls a day prior and fry or temper them just before serving. You can also make mini patras by using small leaves to make small rolls. Some people like it plain piping hot from the steamer without tempering while some prefer it with the tempering. Learn to make paatra recipe | Gujarati parta | Gujarati patra farsan | steamed patras | with step by step photos below.

microwave doodhi muthia recipe | quick lauki muthia | doodhi na muthia | with 31 amazing pictures A traditional and healthy Gujarati snack made with grated doodhi and spices is Doodhi Muthia. Muthia's are very famous snack derived for Gujarat, which are made with different ingredients and has a lot of variations too. People also make muthia's with spinach, cabbage, moong dal, methi and etc. We have made our muthia's with doodhi. For making microwave doodhi muthia we have used, lauki which is grated. Make sure to grate it just before making it as it tends to darken and also squeeze out excessive water from so that it doesnt make the dough for doodhi muthia runny. Next we have added grated onions, make sure you squeeze out water from onions too. Further we have added 3 flours for binding which include whole wheat flour, besan and some rava, rava would make them a little crisp. Also, some ginger garlic paste for flavor and Indian spices like turmeric powder and garam masala, cumin seeds which provide a distinctive aroma to the muthia and you can also use fennel seeds. Further some sugar, some fresh coriander leaves, baking soda which would help making the doodhi muthia soft. asafeotida and oil. All the ingredients are combined together and formed into a dough. Make sure the mixture is not sticky and no water is used to knead the dough as doodhi has enough water content. Quick Doodhi muthia are quite easy to make. The ingredients used in making it are quite basic and are available in every Indian household. The different thing about our recipe is that we have made these doodhi muthias in a microwave which made the process short and quick. Steaming takes a while, where we have just microwaved doodhi muthia for 3 mins and they are ready!! We have even made the tempering in the microwave and cut the cooking time. quick lauki muthia is a filling and a heavy snack recipe which has a great shelf life!! I serve it as snack and also sometimes as a side dish with lunch or dinner!! You can serve doodhi na muthia with green chutney!! Enjoy microwave doodhi muthia recipe | quick lauki muthia | doodhi na muthia | with detailed step by step photos below.

chakli recipe | instant homemade chakli | rice flour chakli | Gujarati chakri | with amazing 24 pictures. Diwali is nearing and looking for a perfect savoury or jar snack to make for your guests? instant homemade chakli is definitely a go to. It is one of the most famous Indian snack and also is made in many Indian houses. Chakli is a namkeen which is made with easily available ingredients which are found in every well maintained kitchen. Rice flour chakli is also quick and easy to make. The method to make chakli might look complex but actually it is not. The process of making chakli is divided into three parts, the first is kneading the dough. For kneading dough for chakli, firstly you need to sieve the rice flour to get rid of impurities in it and add cup curds (dahi) ,butter, turmeric powder (haldi), chilli powder, asafoetida (hing), ginger- green chilli paste and sesame seeds (til). Mix and knead into a soft dough. The second step is divide and taking a portion and press it into a chakli “press” and cover it with the lid. Press out round swirls of chaklis. The final step is to deep- fry the instant homemade chakli till crisp and golden brown and drain on absorbent paper. Cool and store it in air tight container. Chaklis are an indispensable Diwali snack. Not only are they ideal to accompany the Diwali sweets you share with friends and family, but they also come in handy when you want to have a quick snack with tea. Made of spiced rice flour bound by curds and butter to make a soft dough, chaklis are super-crisp deep-fried savouries, which can be easily preserved for around two weeks provided you keep them in a dry and airtight container. While you might initially find it difficult to press out the chaklis into perfect circles, it will be a breeze once you get the hang of it! You can also serve instant homemade chakli as an evening tea snack with a hot cup of Masala Chai. I don’t only make it on occasion of Diwali but I keep making it once is consumed and over as my kids love this chakli but also they take chakli for kids tiffin snack. Enjoy chakli recipe | instant homemade chakli | rice flour chakli | Gujarati chakri | detailed step by step recipe and video below.

aloo gobi ke parathe recipe | aloo cauliflower paratha | masala gobi paratha | aloo gobi paratha dhaba style | with 30 amazing images. aloo gobi ke parathe recipe | aloo cauliflower paratha | masala gobi paratha | aloo gobi paratha dhaba style is a one dish meal in itself. Learn how to make aloo cauliflower paratha. To make aloo gobi ke paratha, heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the ginger-green chilli paste and cauliflower and sauté on a medium flame for 2 to 3 minutes. Add the coriander powder, turmeric powder, chaat masala and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add the potatoes, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside to cool slightly. For the dough, combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Add oil to the dough and knead well. Divide the dough into 6 equal portions and keep aside. To make aloo gobi ke paratha, divide the aloo gobi stuffing into 6 equal portions and keep aside. Roll a portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling. Place one portion of the aloo gobi stuffing in the centre, bring together all the sides in the centre and seal it tightly. Roll out again into a 125 mm. (5") diameter circle using a little whole wheat flour. Heat a non-stick tava (griddle) and cook the paratha on a medium flame, using a little oil, till golden brown spots appear on both the sides. Repeat steps 2 to 5 to make 5 more parathas. Serve aloo gobi ke parathe hot with pickle and curds. Everyone loves the traditional Aloo ka Paratha and a lot of us thoroughly enjoy the occasional aloo cauliflower paratha. The Punjabis in their ingenious way have invented this delectable combination that everyone can enjoy. Boiled and mashed aloo and Gobi are combined with the essential Punjabi masalas to create this wonderful Punjabi masala gobi paratha. Using whole wheat flour instead of plain flour or maida makes these parathas slightly healthy and tasty. Only a little oil has been used to cook the Parathas but for those of you who want experience Punjabi food in all its glory, adding a dollop of ghee or fresh Homemade White Butter would be a great option! Tips for aloo gobi ke parathe. 1. Grating the cauliflower instead of chopping makes a smooth stuffing. 2. To save time, you can boil the potatoes in a microwave. 3. For the stuffing, you can also ½ tsp of garam masala. You can buy it ready-made or make garam masala at home. 4. A soft dough is very important to get soft parathas. 5. While it is recommended to enjoy these parathas hot, you can cool them, pack in a foil and carry it to work for breakfast. Enjoy aloo gobi ke parathe recipe | aloo cauliflower paratha | masala gobi paratha | aloo gobi paratha dhaba style | with step by step photos.

Osaman recipe | Gujarati Osaman dal | thin healthy toor dal | with 30 amazing images. Osaman recipe is a traditional thin Gujarati dal. Learn to make thin healthy toor dal. Osaman is a hot, liquid recipe akin to rasam, but not so spicy! The use of toovar dal water imparts a very comforting feel to this Gujarati Osaman dal. Osaman is a Gujarati dish made from arhar dal which has a thin soup-like consistency. In some parts of the world Osaman is called pigeon pea soup and consumed as a hot soothing winter Osaman soup. Need a thin sweet and sour dal, then try Osaman. The dal is sweetened with jaggery and the sourness comes from kokum. Gujarati Osaman dal is traditionally made on the sweeter side. At home, we love to have Osaman on Sunday with some roti and rice. My elderly parents love this comfort Osaman soup and have it when feeling a little sick. Tips for Osaman. 1. You can increase or decrease the amount of jaggery ( gur) based on how sweet you want the Osaman. 2. See the thin watery consistency of the cooked toor dal for making Osaman. 3. Kokum provides a nice sour taste to Osaman and you can adjust the amount of kokum used based on the sourness you want. Enjoy Osaman recipe | Gujarati Osaman dal | thin healthy toor dal | with step by step photos.

farali pattice | farali aloo pattice | Mumbai roadside farali pattice | with 29 amazing pictures. Who says a person cannot feast when fasting! Faral means "fast" and farali pattice are designed specifically for those who are fasting. The name itself says, “Farali” meaning fast and pattice meaning “dumpling”. Farali pattice is a famous Gujarati snack which is consumed especially during the fasting days or religious occasions or also can be even had as a evening snack. The steps for making farali aloo pattice are divided, firstly the stuffing is made and the key ingredient to the stuffing is coconut. Other ingredients like roasted and coarsely powdered peanuts, finely chopped coriander (dhania), chopped raisins (kismis), chopped cashew-nuts (kaju), ( Both raisins and cashew-nuts enhance the taste and the mouthfeel of the Farali pattice) ginger-green chilli paste, sugar and lemon juice are also added and mixed together. Next mixture for potato only needs potatoes and arrow root for binding, we have used arrowroot flour as this is a fasting recipe. If you are not fasting then use cornflour. The potato mixture is flattened and the stuffing is put in the middle and is sealed by bringing all the sides together and shaped round. The farali aloo pattice is then rolled in arrowroot till evenly coated from all the sides, the coating of arrowroat adds a unique dimension to this otherwise common dish and further it is deep-fried till turns brown in colour. It is a famous mumbai street food dish and is also sold in some mithai shops. Whenever I make farali pattice, everyone gulps it down in minutes. It makes fasting better with its unique taste. My mother would make farali pattice alternate days for family members fasting during Navratri, also it would always be on the menu even when their would be another religious days like Ekadashi. You can have farali pattice with with sweetened curds and teekha chuntney to complete the mast experience! Enjoy how to make farali pattice | farali aloo pattice | Mumbai roadside farali pattice | recipe with detailed step by step photos and video below.

traditional Gujarati dal dhokli recipe | dal dhokli | with 48 step by step amazing images. Dal dhokli is a Sunday morning delight in most traditional Gujarati households! A perfect combination of spiced whole wheat flour dhoklis simmered in Gujarati dal, traditional Gujarati dal dhokli can be classified as a sumptuous one-dish meal, but you could also serve it with rice to make it all the more tasty and wholesome. Dal Dhokli is an all-time favourite dish made in Maharashtra and Gujarat, in which strips of wheat flour dough are cooked in a tongue-tickling dal. The traditional Gujarati dal dhokli recipe is quite lengthy yet the outcome is tasty and amazing and worth every effort. To make dal dhokli, we have prepared dhoklis for dal by combining whole wheat flour, besan, chili powder, turmeric powder, carom seeds and oil and knead into a semi-stiff dough. Further, divide, roll and cook lightly for both the sides. Cool and cut each chapati into diamond or square shapes and keep aside. Next, we have made dal by pressure cooking the toovar dal. Transfer to a deep non-stick pan, further, blend with hand blender adding enough water. You might think that the dal is too watery but that’s how it should be. Once you add the dhokli, it will absorb some of the water and the dal will get thicker. add the salt, kokum, lemon juice, jaggery, ginger-green chilli paste, chilli powder, cashewnuts, curry leaves and turmeric powder, mix well and cook on a medium flame for 10 to 15 minutes, while stirirng occasionally. Meanwhile, for the tempering, heat the ghee and oil in a small non-stick pan, add the cumin seeds and mustard seeds and allow them to crackle. When the seeds crackle, add the asafoetida, red chillies, cinnamon, cloves and sauté on a medium flame for 30 seconds. Add this tempering to the dal, mix well and while stirring occasionally. Just before serving, boil the dal, once it starts boiling, add the dhoklis, coriander and ghee, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve the dal dhokli immediately with ghee. Just remember to simmer the dhokli in dal just before serving, or else it will turn soggy. Add the dhoklis one by one into the dal, otherwise they could coagulate to form one big lump. Add more water if the dal thickens while simmering. My mother would prepare dal dhokli for us as breakfast or lunch on Sundays. Every Gujarati loves dal dhokli so similarly each and every family member loved relishing hot dal dhokli with ghee smeared on top. You can even fry few peanuts and garnish dal dhokli with it before serving. You can try other satiating Gujarati one-dish meals like Sev Usal, Dahiwali Roti, Toovar Dal and Mixed Vegetable Masala Khichdi and Green Moong Dal Handvo. Enjoy traditional Gujarati dal dhokli recipe | dal dhokli | with detailed step by step photos and video below.

farali idli sambar recipe | vrat sambar | navratri, vrat idli chutney | fasting idli sambar | farali idli sambar is a treat you should not miss on indulging during upvas. Learn how to make navratri, vrat idli chutney. The famous South Indian snack will not be missed out even on fasting days now. Delicious navratri, vrat idli chutney can be enjoyed by making the idlis with sanwa millet and sago with peanut used as a stuffing. Quite unusual you may think, but it’s worth a try! The sambar of vrat sambar is made with boiled vegetable purée. Tempered with only cumin seeds and spiced up with coriander seeds and boriya mirch, this sambar is indeed tasty and filling. You will not miss the dals too! To make farali idli sambar, make idli first. For that combine sama, sago, curd, rock salt and ginger green chilli paste. Blend and keep aside. For the stuffing, heat the oil in a non-stick kadhai and add the cumin seeds. When the seeds crackle, add the remaining 2 tsp of ginger-green chilli paste and sauté on a medium flame for a few seconds. Add the potatoes, sugar, lemon juice and rock salt, mix well and cook on a slow flame for 5 minutes. Cool and divide the stuffing into 16 equal portions. Put 1 tbsp of the idli batter into greased idli moulds, spread a portion of the potato stuffing over it. Sprinkle a little peanut powder over it and top it up with another tbsp of the idli batter. Steam in an idli steamer for 10 minutes or till done. Next, make sambar. For that cook 1 cup of bottle gourd, yam and potatoes, cool and blend till smooth. Add 4 cups of water and cook for 7 to 8 minutes. Add the remaining ½ cup of bottle gourd and yam, ground powder and rock salt, mix well and cook for 3 to 4 minutes. Then heat the oil in a small non-stick pan and add the cumin seeds. When the seeds crackle, add the remaining 2 round red chillies and sauté for a few seconds. Pour the tempering over the boiling sambar, mix well and simmer for another 3 to 4 minutes. Add the lemon juice and mix well. Serve fasting idli sambar with peanut curd chutney for an added dash of innovativeness. This combines roasted peanuts with the right ingredients like curd, ginger green chilli paste, cumin seeds and rock salt. In all, this recipe makes a wide variety of ingredients allowed during fasting and gives you a feast to enjoy during festivals. You can serve this fasting idli sambar for Navratri, Janmashtami, Ekadashi and other days of upvas etc. Tips for farali idli sambar. 1. Prefer fresh curd and not sour curd for soaking. 2. Simmer the sambar as mentioned at each step to get the perfect thick consistency. 3. You can avoid cinnamon if you wish to. Enjoy farali idli sambar recipe | vrat sambar | navratri, vrat idli chutney | fasting idli sambar | with recipe below.

ragi chakli recipe | nachni chakli | ragi murukku | with 27 amazing images. ragi chakli recipe | nachni chakli | ragi murukku is a favourite tea time munchie. Learn how to make nachni chakli. To make ragi chakli, combine the red millet flour, jowar flour, rice flour and butter in a bowl and mix well. Add the ginger-green chilli paste, cumin seeds, sesame seeds and salt and knead into a soft dough using enough water. Put the mixture into a greased chakli press and press out round swirls of the dough onto a dry, flat surface, working closely from the centre to the outside of the swirls (approximately 50 mm. (2") diameter). You will get about 20 to 22 chaklis. Heat the oil in a kadhai, gently lift each chakli using a flat spoon and deep-fry over a slow flame till they turn golden brown in colour from both sides. Drain on absorbent paper. Cool and serve or store in an air-tight container. Crispy and crunchy jar snacks are the best choice of many to munch in between snacks. Chakli is one such jar snack which tops this list. While you must have always tried your hand to wheat flour chakli and rice flour chakli, here we present unique nachni chakli. In combination with jowar flour and rice flour, the ragi murukku dotted with sesame seeds and roasted cumin seeds has a flavour which is unbeatable. You can further enhance the flavour by the addition of a teaspoon of garlic paste or garlic powder. Tips for ragi chakli. 1. Lifting the chakli with a flat spoon makes it easier to handle. 2. Sesame seeds can be substituted with nigella seeds, also called as onion seeds. 3. Remember to cool the chakli completely before storing. Even slight warmth can make the chakli soggy. 4. Also remember to store in an air-tight container. It stays fresh for 15 days. Enjoy ragi chakli recipe | nachni chakli | ragi murukku | with step by step photos.