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VRAT KA KHANA |
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Books by Niru Gupta
Publishers: Bookwise(India) Pvt. Ltd.
Distributors: varietybookdepot@rediffmail.com
‘Vrat ka Khaana’,
Published by Bookwise (India) Pvt. Ltd.,
reprinted in March 2007. A book with recipes
that can be made during ‘vrats’ (fasts)—Phalahaar.
Keeping in mind controversies of what is allowed
and not allowed, the author has made fasting
food interesting. Especially good for the young
daughter-in-law who wants to impress her fasting
Mother-in-law!
To purchase this book contact:
Mrs. Niru Gupta
16, Sector 15 A, Noida, 201301, UP, India
or
write to:
niru_gupta@hotmail.com
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Sabudaana Vada |
| Most fattening, but delicious ! |
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- 1 kg Potatoes, boiled, peeled, mashed
- 1 cup (150 gms) Saboodana (sago)
- 2 tsp Sendha namak (rock salt)
- 1 tsp Chilli powder
- 1 tbsp (heaped) Hara dhania
(green coriander), chopped
- 1 tsp Green chillies, chopped
- 1 tbsp Lemon juice
- Ghee (clarified butter)/Oil for deep frying
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Wash saboodana till water clears. Soak in water, with level coming upto 3 cms / 1½" above the sanoodana, for about 1½ hours.
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Drain in a colander and mix in potatoes, salt, chilli powder, hara dhania, green chillies and lemon juice.
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Shape potato mixture into flat, round vadas 5 cms / 2" in diameter (grease hands if it sticks).
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Heat ghee/oil for frying. Fry vadas golden and crisp on both sides and serve hot, with a chutney.
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Sabut Aloo |
| Long list of ingredients, but simple to make ! |
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- 500 gms Potatoes (small, whole)
boiled, peeled
- ½ cup (100 gms) Dahi (yogurt),
beaten smooth
- 2 tsp Dhania (coriander) powder
- ¼ tsp Pissi kali mirch
(powdered black pepper)
- 1 tbsp Sendha namak (rock salt)
- 2-3 Green chillies
- 2 tsp Ginger, chopped
- 2 tbsp Ghee (clarified butter)
- 1 sprig Kadhi patta (curry leaves)
- 1 tsp Zeera (cumin seeds)
- 2 tsp Sugar
- ½ tsp Laung (cloves)
- ½ tsp Daalchini (cinnamon)
broken into pieces
- ½ tsp Choti elaichi (cardamom) seeds
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- Grind together green chillies and ginger.
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Powder together sugar, laung, daalchini, choti elaichi.
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Mix together, potatoes, dahi, dhania, kali mirch, green chilli and ginger paste, and the salt.
- Heat ghee in a pan, and add kadhi patta and zeera. When zeera splutters, add potato mixture, and sauté till oil separates.
- Remove from flame, mix in the powdered ingredients and serve immediately.
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Paneer Mazedaar |
| Rich and creamy -- a reward for fasting ! |
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- 500 gms Paneer, cubed
- 3 tbsp Singhare ka atta
(waterchestnut flour)
- 2 tbsp Magaz (melon seeds)
- 2 tsp Sendha namak (rock salt)
- 1 tsp Chilli powder
- 2 tsp Zeera (cumin seeds),
roasted, powdered
- 2 tsp Dhania (coriander), powdered
- 2 tbsp Ghee (clarified)
- 1 tbsp (or to taste) Green chillies,
chopped
- 2 tbsp Hara dhania (green coriander),
chopped
- ¼ cup (60 gms) Malai (fresh cream)
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Mix together paneer, atta, magaz, namak, chilli powder, dhnia powder, well enough to coat the paneer.
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Heat the ghee, add green chillies and ginger to it. Sauté till slightly coloured, then add paneer mix.
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When the paneer is light brown, add enough water to cover the paneer and bring to a boil. Leave to simmer for 3-4 minutes, until well blended.
- Add malai and half of the hara dhania and heat through. Serve hot, garnished with the remaining dhania.
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Hare Nariyal Ki Chutney |
| Really adds zest to your fast ! |
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- 2½ cups (approx. 1 whole) Fresh
coconut, grated
- 125 gms (2½ cups) Hara dhania
(green coriander), chopped
- 25 gms (approx. ¼ cup) or to taste
Green chillies, chopped
- 1 tsp Ginger, chopped
- 4 tsp Sendha namak (rock salt)
- 1 tbsp Sugar
- 2 tbsp, or to taste Lemon juice
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- Grind al the ingredients together, to a fine paste.
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Can be stored in a dry jar and refrigerated for a few days.
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