Category Archives: Fast / Upvas / Vrat Recipes

Recipe – Banana Flour Pancake / Kele ka aata ka Chilla

Recipe – Banana Flour Pancake / Kele ka aata ka Chilla

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Prep Time: 5 Minutes

Cook Time: 15 Minutes

Serves: 4 Pancakes / Chillas

Ingredients

  • Banana Flour (Kele ka aata): 1 cup
  • Boiled Potato: 2
  • Curd: 2 Tablespoon
  • Water: 1 Cup or as required to make a thick batter
  • Ginger: 1/2 teaspoon, crushed or paste
  • Green chili: 1/2 teaspoon, crushed or paste
  • Fennel Seeds (Saunf): ½ Teaspoon
  • Upvas Salt or rock salt (sendha namak): 1 Teaspoon or to taste
  • Black Pepper Powder: 1/2 Teaspoon
  • Fresh Coriander Leaves: 1 Tablespoon, finely chopped
  • Oil: As required to roast the dosa/chilla

Method

  • Peel the boiled potato and mashed them.
  • In a bowl, add banana flour, salt, mashed potato, ginger, saunf, green chili, pepper powder, curd and coriander leaves. Mix well and using water make a smooth thick batter. There should be no lumps of flour. Whisk it well.
  • Heat a non-sticky tawa.
  • Once tawa is very hot, add 1 big ladle full of the batter and spread it to a 5-6-inch diameter circle.
  • Medium the heat, pour 1 teaspoon oil over it evenly and cover it.
  • After 2-3 minutes, flip it, pour ½ teaspoon oil and cover it.
  • After 2-3 minutes, remove the cover and increase the heat.
  • Roast it for another 2-3 minutes flipping both sides and making it crispy.
  • Remove and make other chillas.
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Recipe – Vrat Wale Aloo-Ki-Subzi

Recipe – Vrat Wale Aloo-Ki-Subzi

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Prep Time: 5 Minutes

Cook Time: 20 Minutes

Serves: 2

Ingredients

  • Boiled Potato: 4, medium size
  • Oil / Ghee: 1 Tablespoon
  • Cumin seeds: ¼ Teaspoon
  • Asafoetida (hing): 1 pinch
  • Curry Leaves: 4-5
  • Water: 2 Cup
  • Vrat ka aata (Kuttu or Rajgira flour): 1 tablespoon
  • Rock Salt (Sendha Namak): 1 teaspoon or to taste
  • Black Pepper powder: ¼ Teaspoon
  • Ginger: 1 teaspoon, finely chopped
  • Green Chili: 2, finely chopped
  • Coriander Leaves: 1 Tablespoon, finely chopped
  • Lemon Juice: 1 Teaspoon

Method

  • Peel the boiled potatoes and cut into small pieces.
  • Heat oil/ghee in a pan and add cumin seeds. After 30 seconds, add curry leaves, ginger, green chili and hing. Saute for 30 seconds.
  • Add Kuttu flour (vrat ka aata)
  • Roast in medium flame for 2 minutes.
  • Add Potato pieces, water, salt, black pepper powder.
  • Mix well. Let it cook until the gravy starts to boil.
  • Medium the heat and let it simmer for 3-4 minutes.
  • Turn off the heat. Add lemon juice and coriander leaves. Mix well.
  • Serve with vrat ka paratha.

Recipe Name – Shrikhand

shrikhand

 

Prep Time: 6 Hours

Serves: 2

Ingredients

  • Fresh Plain Curd (Yogurt): 2.5 Cup
  • Sugar: ¼ Cup
  • Milk: 1 Tablespoon
  • Saffron: A few strands
  • Pistachios: 1 tablespoon

Method

  • Use Fresh curd for the recipe, otherwise it will be sour.
  • Place a strainer in a deep bowl. Place a clean cotton cloth or muslin cloth on the strainer. Pour the curd on the cloth and tie a knot in the cloth tightly. Leave the cloth on the strainer hanging over the bowl. Place the whole setup in fridge for 5-6 hours or overnight.
  • Take out the curd from fridge. You will get thick hung curd in the cloth and curd water in the bowl. You may discard the curd water or use it while preparing any gravy.
  • Transfer the thick hung curd in a bowl.
  • Heat 1 tablespoon milk in a small container.
  • Add saffron strands in the hot milk and mix well. Leave it for 5 minutes.
  • Add this saffron milk in the hung curd bowl.
  • Add sugar.
  • Mix everything well to a smooth thick batter. Be gentle while mixing everything, otherwise curd will be watery and runny.
  • Garnish with pistachios and keep in fridge for minimum 30 minutes to set.
  • Serve cold.
  • You may keep this in fridge for 4-5 days and serve as required.
  • You may add a pinch of cardamom powder (elaichi) and any dry fruits of your choice.

Recipe – Vrat Wale Dahi Aloo Ki Sabzi

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Prep Time: 5 Minutes

Cook Time: 15 Minutes

Serves: 4

Ingredients

  • Boiled Potato: 6, medium size
  • Curd: 1/4 Cup
  • Water: 2 Cup
  • Vrat ka aata (Kuttu or Rajgira flour): 1 tablespoon
  • Oi / Ghee: 1 Tablespoon
  • Rock Salt (Sendha Namak): 1 ½ teaspoon or to taste
  • Black Pepper powder: ½ Teaspoon
  • Cumin seeds: ½ Teaspoon
  • Ginger: 1 teaspoon, finely chopped
  • Green Chili: ½ Teaspoon, finely chopped
  • Asafoetida (hing): 1 pinch

Method

  • Peel the boiled potatoes and cut into small pieces.
  • In a bowl, whisk curd and water very well and keep aside. There should be no lumps.
  • Heat oil/ghee in a pan and add cumin seeds. After 30 seconds, add ginger, green chili and hing. Saute for 30 seconds.
  • Add Kuttu flour (vrat ka aata)
  • Roast in medium flame for 2 minutes.
  • Add Potato pieces, whisked curd and water, salt, black pepper powder.
  • Mix well and stir continuously in medium flame until the gravy starts to boil.
  • Let it simmer for 3-4 minutes.
  • Turn off the heat and serve with vrat ka paratha.

Cook’s Note

  • After adding whisked curd, you need to stir gently and continuously until it starts to boil. Otherwise Kuttu flour will not mix properly and leave uneven lumps.
  • You may make the recipe without curd as well. In this case, add 1 teaspoon lemon juice.