sweet potato khichdi recipe | shakarkand upvas khichdi | rataloo chi khichdi | faral, vrat khichdi | with 25 amazing images. sweet potato khichdi recipe | shakarkand upvas khichdi | rataloo chi khichdi | faral, vrat khichdi is a simple recipes for fasting days that sync with upvas rules. Learn how to make shakarkand upvas khichdi. To make sweet potato khichdi, heat the oil in a deep non-stick pan, add the cumin seeds and curry leaves and sauté on a medium flame for 30 seconds. Add the sweet potatoes, potatoes, mix well and cover it with a lid and cook on a medium flame for 8 to 10 minutes, or till the potatoes are cooked, while stirring occasionally. Add the green chilli paste, lemon juice, coriander, peanuts, sugar and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Serve hot. This simple but tasty rataloo chi khichdi is made with grated potatoes and sweet potatoes, tempered traditionally and flavoured with everyday ingredients like green chillies and lemon juice. We have added coarsely crushed peanuts to the recipe, to improve the flavour and texture. While we have used curry leaves and coriander in this sumptuous khichdi for upvas, you can avoid adding it if you wish to. Enjoy the faral, vrat khichdi hot and fresh with Rajgira ki Kadhi as a satiating meal. Tips for sweet potato khichdi. 1. There are two things you need to take care of, when making this khichdi. As you grate the potatoes and sweet potatoes, you should keep immediately placing them in water to avoid discoloration. 2. Also, when the Sweet Potato Khichdi is getting cooked, you must keep stirring it to avoid the grated potatoes sticking to the pan. 3. One of the popular Maharashtrian shakarkand upvas khichdi can be served with curds. Enjoy sweet potato khichdi recipe | shakarkand upvas khichdi | rataloo chi khichdi | faral, vrat khichdi | with step by step photos.

kand aloo pakoda recipe | navratri, vrat ka khana | upvas aloo kand pakora | aloo bhajiya for fasting | kand aloo pakoda is a sumptuous snack for fasting days which is very easy to prepare. Learn how to make upvas aloo kand pakoda. Crispy and flavourful pakodas made of purple yam (kand), potatoes and crushed peanuts, this navratri, vrat ka khana are a perfect snack time treat. It is interesting to know that these pakodas are held together by the starch in yam and potatoes along with peanuts and needs very little arrowroot flour. To make kand aloo pakoda, combine all the ingredients in a bowl and mix well. Heat the oil in a non-stick kadhai, drop spoonfuls of the mixture in it and deep-fry on a medium flame till the pakodas are golden brown in colour from all sides. Drain on absorbent paper. Serve kand aloo pakoda immediately with green chutney. The peanuts not only add an exciting flavour to these yam pakodas, they also make the texture more cheery. The best part is that this aloo bhajiya for fasting can be enjoyed at any time of the day on fasting days. These pakodas must be enjoyed off the pan to enjoy their crispy texture. Green chutney with upvas aloo kand pakora is all you need for serving. Tips for kand aloo pakoda. 1. Drain the water from parboiled purple yam very well so there is no difficulty in binding the mixture. 2. Grate the raw potatoes just before mixing, else they will discolour. 3. If you notice that the mixture disintegrates in oil, add a tbsp of arrowroot flour, mix well and continue deep-frying. 4. Do not keep turning the pakodas frequently once immersed in oil or it may lose its shape and disintegrate. Enjoy kand aloo pakoda recipe | navratri, vrat ka khana | upvas aloo kand pakora | aloo bhajiya for fasting | with video and recipe below.

Piedmont, is a region in italy bordering both france and switzerland. Piedmontese food is a substantial, peasant type fare. Garlic features predominantly in their recipes. Gnocchi are often offered as a first course when soup in not served. In this recipe of piedmontese gnocchi, little potato vegetable dumplings are served tossed in a robust tomato and red wine sauce predominantly flavoured with garlic and oregano. The rules of cooking and serving pasta and gnocchi are essentially the same i. e. Boil in plenty of water. Serve the gnocchi freshly tossed in the tomato and red wine sauce. For an exciting variation, try serving the gnocchi with a pesto sauce.

Sesame fingers are one of the most favorite snacks in chinese cuisine. This recipe calls for sliced bread, so if you have leftover bread, this is a delicious way to use them up. Shredded veggies are used as a topping on the bread and then batter-fried. These are then cut into strips and served, hence the name. These fingers make a great snack when your kids get back from school or even as finger food in a party. You can try adding paneer or tofu along with the veggies as a variation, but the sesame seeds are a must, as they add a nice crunchiness to this snack. Enjoy!

Rosti is a potato-based dish of Swiss origin, where it used to be a common breakfast especially for farmers. Here, grated potatoes are mixed with a sprinkling of green chillies and cooked covered with a layer of cheese till a good aroma wafts out of the pan. Here is a slightly modified version the original rosti, with a layer of sautéed onions just below the cheese layer. Onion has a crispier texture and stronger flavour compared to potato, creating a much-needed balance, which makes this Potato Rosti more appealing than the plain version.

Rosti is a potato-based dish of swiss origin, where it used to be a common breakfast especially for farmers. Here, grated potatoes are mixed with cheese and a sprinkling of green chillies and cooked covered till a good aroma wafts out of the pan. Here is a more interesting version of rosti, with some sweet corn kernels mixed in. The texture and taste of sweet corn is in contrast to that of potato, creating a much-needed balance, which makes the corn and potato rosti more appealing than the plain version.

rice and cucumber pancakes recipe | Indian cucumber pancakes | gluten free cucumber potato pancakes | with 15 amazing images. These light and flavourful rice and cucumber pancakes are a perfect option for a healthy breakfast, lunch, or snack. Made with grated cucumber, grated potatoes and rice flour, they offer a delightful textural contrast - crispy on the outside and slightly chewy on the inside. The addition of cucumber keeps them cool and refreshing, making them ideal for warm weather. Here's a quick note to get you started: •Simple Ingredients: Rice flour, cucumber, grated potatoes , spices, and a touch of oil are all you need for the base. You can customize them further with herbs, grated vegetables, or a squeeze of lemon juice. •Quick and Easy: The batter comes together in minutes, and the pancakes cook up quickly in a hot pan. •Healthy Option: Packed with protein from rice flour and the hydrating benefits of cucumber, these pancakes are a nutritious and satisfying choice. •Versatile: Enjoy rice and cucumber pancakes plain, with a dollop of curd, low fat curds or green chutney, or top them with your favorite savory or sweet toppings. Pro tips for rice and cucumber pancakes. 1. In a bowl put 1/2 cup rice flour (chawal ka atta). Rice flour is naturally gluten-free, making it a suitable option for people with gluten sensitivities or celiac disease. Rice flour contributes to a lighter and crispier texture in the pancakes compared to using wheat flour. This complements the refreshing coolness of the cucumber and creates a pleasant contrast in every bite. 2. Add 1/4 cup grated cucumber. Cucumber is mostly water, adding moisture to the batter. This helps create pancakes that are soft and tender on the inside, rather than dry and crumbly. Cucumber has a mild, refreshing flavor that complements the savory taste of the rice flour and other spices used in the recipe. Enjoy rice and cucumber pancakes recipe | Indian cucumber pancakes | gluten free cucumber potato pancakes | with step by step photos.

aloo bhajia recipe | quick potato bhajiya | crispy potato bhajia | Indian bhajia with potato | aloo bhajia is a delight for the Indian diner. It is a flavoursome delicacy which can be enjoyed at any time of the day. Learn how to make crispy potato bhajia. Crispy bhajias made with grated potatoes, perked up with green chillies and coriander! Ensure to grate the potatoes thinly, so they bind well. This quick potato recipe makes a good snack treat for kids who come hungry after school. To make aloo bhajia, keep the oil to heat in a non-stick kadhai, in the mean while combine all the ingredients in a deep bowl and mix well. Once the oil is hot enough, drop spoonfuls of the mixture in the oil and deep-fry till they turn crisp and golden brown in colour from all the sides. Drain on an absorbent paper. Repeat step 2 to make more bhajias. Serve immediately with green chutney and tomato ketchup. It is interesting to note that this Indian bhajia with potato is held together purely by the starch in the grated potatoes and does not use any other binder like boiled potatoes, plain flour or cornflour. This makes it all the more crispier. Indeed, a perfect snack to have garma garam with a hot cup of Masala Chai! With no use of any flour for binding, this Indian bhajia with potato also qualifies as a fasting or vrat recipe. You can enjoy them during Janmashtami, Navratri and even during Sankrant and Holi. Serve with green chutney and not tomato ketchup then. Tips for aloo bhajia. There are some things you need to take care of to make sure the bhajias don’t disintegrate. 1. Firstly, you need to squeeze out any water from the grated potatoes before including the other ingredients. 2. Also, you need to add the salt only at the very end, just before you deep-fry the bhajias because the mixture will start letting out water after you add the salt. So, to save time, keep the oil on the stove and start preparing the other ingredients, so that by the time oil is hot enough, the remaining ingredients will be ready. You can add salt and start frying the bhajias. Enjoy aloo bhajia recipe | quick potato bhajiya | crispy potato bhajia | Indian bhajia with potato | with step by step photos and video below.

paushtik roti | paushtic roti for pregnant women | Paushtic Roti – Kids After School Recipe | Paushtik Roti for Eldelry | with 20 amazing images The word "paushtic" in hindi means healthy or life giving. This Paushtik Roti is a nutritious combination of a cereal and a pulse along with a green leafy vegetable, enhanced further by the addition of milk or curds. All of these contribute to make this dish rich in folic acid , iron , protein and calcium . Pregnant women can include these Paushtic Roti for Pregnant Women instead of the plain whole wheat chapatis we usually eat. These Paushtik Rotis are so soft that they can undoubtedly be served to all elders of the family. Serve them with curd to square up as a meal for them. These rotis will not fail to please kids as well. When they come home hungry after school and you as a mother want to serve something colourful, delicious plus nourishing, then try these Paushtic Rotis for Kids. Enjoy these Paushtic Rotis off the tawa for a flavourful experience. Try paushtik roti | paushtic roti for pregnant women | Paushtic Roti – Kids After School Recipe | Paushtik Roti for Eldelry | with 20 detailed step-by-step photos 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.

Rosti, a popular Swiss dish made with grated potatoes, is innovatively made with a combination of purple yam and potato. Not only that the recipe is further tweaked to give it a desi touch by flavouring it with green chillies, lemon juice and crushed peanuts. With a bit of tang and lots of crunch, the Kand and Potato Rosti is a sure-shot winner with diners of all age groups! It has a very inviting colour, not to forget an appetizing aroma, which will make you drool even before you taste the yummy dish. Enjoy as a snack with a glass of chilled Pudina Chaas or turn it into a whole meal by topping it with Rajma and Palak Stir-Fry , Paneer Capsicum Stir-fry , Zucchini Stir- Fry or Sprouts Stir Fry

With soft cooked potatoes and juicy baby corn, spruced up with crunchy peanuts and exciting spices, the Potato and Baby Corn Chapati Roll is a wonderful breakfast option, full of energy to handle the busy day ahead. That said, it is also a meal that can be had on-the-go, a superb homemade alternative to store-bought frankies!

quinoa oats pancakes recipe | quinoa oats vegetable pancakes for Irritable bowel syndrome | healthy quinoa vegetable Indian pancake | with 25 amazing images. quinoa oats pancakes recipe is a healthy Indian pancake. Learn how to make quinoa vegetable pancakes for Irritable bowel syndrome. Go for a healthy lifestyle by having quinoa oats pancakes. Quinoa and oats, considered by many as a wonder grain, is quite stomach-friendly and suitable for those with IBS. We have made an interesting snack using quinoa, oats and veggies, without spices and with minimal fat. These mini quinoa vegetable pancakes for Irritable bowel syndrome have the unique and characteristic taste of quinoa flour, oats flour which combines beautifully with the crunch and juiciness of veggies like carrots and spinach. It is important to serve these quinoa oats pancakes immediately before they get dry, because we have not used much oil. Also take care to cook quinoa vegetable pancakes for Irritable bowel syndrome on a medium flame, otherwise they will not get completely cooked and will retain a raw taste. quinoa oats vegetable pancakes are a delicious and healthy breakfast option that the whole family will enjoy. Enjoy quinoa oats pancakes recipe | quinoa oats vegetable pancakes for Irritable bowel syndrome | healthy quinoa vegetable Indian pancake | with step by step photos.

paneer potato rosti recipe | Indian rosti | paneer snack | crispy potato and paneer rosti | with 15 amazing images. paneer potato rosti recipe | Indian rosti | paneer snack | crispy potato and paneer rosti is a delectable snack perfect for a party, especially kids' parties! Learn how to make crispy potato and paneer rosti. To make paneer potato rosti, combine the paneer, potatoes, green chillies, salt and pepper in a deep bowl, mix well and keep aside. Heat a non-stick tava (griddle) and grease it with 2 tsp oil, place 1/4th portion of the potato-paneer mixture and spread it evenly using your fingers. Put 1 tbsp of oil evenly all over it, cover with a lid and cook on a medium flame for 3 minutes. Turnover and cook again on a medium flame for 3 more minutes without covering it with a lid. Repeat steps 2 to 4 to make 3 more rostis. Serve the paneer potato rosti immediately Rosti is a continental delicacy, made by cooking grated potatoes on a griddle to get a thick, pancake-like snack, which is crisp outside and chewy inside. Some form of cheese is usually used to bind together the rosti. In this crispy potato and paneer rosti, we have used paneer and grated potatoes, along with some onions and green chillies for added flavour. In this paneer snack, we have used paneer as a binding agent instead of cheese. This is for all paneer lovers! Prefer to use a broad pan of small size, preferably of the size you want your rosti to be. To enjoy crispy rosti, do not compromise on the oil used in greasing and cooking each rosti. This delicious Indian rosti can be enjoyed as a snack with Homemade Tomato Ketchup, or combined with other snacks like Paneer Phudina Tikki, Paneer Potato and Corn Balls to make a scrumptious snack platter. Tips for paneer potato rosti. 1. Grate the potatoes just before making the rosti, otherwise they can turn black due to exposure to air. 2. Use fresh paneer for best results. You can also make paneer at home. Enjoy paneer potato rosti recipe | Indian rosti | paneer snack | crispy potato and paneer rosti | with step by step photos.