RAJGARA NI BHAKHRI

                                  RAJGARA NI BHAKHRI

                                                    (Yield: 6 Bhakhri)

Rajgara Flour is known as Amaranth Flour in English. Rajgara Flour is gluten free flour. Rajgara Flour items are consumed during fasting. Rajgara Flour dough has extremely crumbly texture so it requires gentle rolling and lifting of bhakhri.

INGREDIENTS:

·      1 cup Rajgara Flour/Rajgira Flour/Amaranth Flour

·      1 T Ghee/Clarified Butter

·      Sendha Namak /Rock Salt/Fasting Salt as per taste

·      ¼ to 1/3 cup Slightly Warm Water or as needed

YOU WILL ALSO NEED:

·      Two Plastic Sheets for rolling bhakhri

·      1 -2 T Ghee for roasting bhakhri

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LET’S COOK:

In a bowl combine rajgara flour, ghee and salt and mix well.

Add little water at a time and knead soft dough.

Take few drops of ghee and knead dough.

Cover and let it rest for 15-20 minutes.

Divide the dough in 6 equal portions.

Grease palms with few drops of ghee and press ball and flatten it.

Place flatten dough between lightly greased plastic sheets and roll into 4” diameter size (TRY TO MAKE SMALL SIZE BHAKHRI) bhakhri very gently without giving much pressure.

Because of its crumbly nature, bhakhri edges will tear very easily but at the same time it is easy to seal by pinching them together. So keep rolling and keep sealing the tear edges.

Heat non-stick pan on medium heat.

Once pan is hot carefully bring bhakhri on your palm releasing the bottom plastic sheet and from your palm inverting into hot pan.

Once bubble starts to appear on top, flip the bhakhri and cook until light golden brown spots appears on bottom side.

Smear little amount of ghee on top and flip it and press gently and rotate bhakhri for even cooking with silicone spatula and cook until brown spot appear. Repeat the same for another side of the bhakhri.

Repeat same method and finish roasting rest of all bhakhri.

Serve Rajgara Bhakhri with Jeera Aloo, Rajgara Shira, Moraiya Ni Khichdi and Rajgara Ni Kadhi to complete whole fasting meal. 

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FARARI BATATA VADA FOR VRAT/FASTING

              FARARI BATATA VADA

                FOR VRAT/FASTING

                                        (Yield: 10 Batata Vada)

SKIP INGREDIENTS THAT IS RISTRICTED TO CONSUME AS PER YOUR FASTING RULES AND REGULATIONS.

Farari Batata Vada made from spicy potato filling and rolled in rajgara flour and deep-fried in oil. Since it is made from rajgara flour (fasting flour), it is consumed during Navratri fasting.

INGREDIENTS FOR BATATA VADA:

·      2 medium to large Potatoes OR 2 cups, boiled and peeled

·      3 T Roasted Peanuts, coarsely pounded in mortar and pestle

·      1 tsp. Ginger, finely chopped

·      4 Green Chilies or as per taste, chopped

·      4 T Coriander Leaves, chopped

·      1 tsp. Sugar or as per taste

·      ½ tsp. Aamchur Powder OR 1 tsp. Lemon Juice

·      ¼ tsp. Black Pepper Powder

·      ½ tsp. Sendha Namak/Rock Salt or as per taste

INGREDIENTS FOR BATTER:

·      1/2 cup Rajgara Flour/Amaranth Flour

OR

¼ cup Rajgara Flour/Amaranth Flour and ¼ cup Singada Flour/Water Chestnut Flour

·      ¼ tsp. Cumin Seeds

·      ¼ tsp. Sendha Namak/Rock Salt

·      Water roughly ½ cup or as needed

·      Pinch Turmeric Powder (OPTIONAL) I did not add.

·      ¼ tsp. Kashmiri Red Chili Powder (OPTIONAL) I did not add.

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LET’S COOK:

Boil, peel and coarsely mash potatoes.

In a bowl combine all ingredients under “ingredients for batata vada heading” and make 10 smooth balls. Keep aside.

In a bowl combine rajgara flour, cumin seeds and salt and add little water at a time and prepare smooth batter.

Heat enough oil in a deep pan on medium high heat.

PLEASE READ TIPS BEFORE FRYING.

Once oil is hot roll batata vada in rajgara flour batter and deep fry.

Fasting flour are gluten free so while dropping batata vada in hot oil some of rajgara flour batter may get separated in oil, but that’s normal with this flours.

Fry 3-4 batata vada at a time depending on size of your pan. Do not overcrowd.

Fry batata vada until golden brown in color. Do not move them around too much.

Place fried batata vada on paper napkin to absorb extra oil.

Finish making remaining batata vada.

Serve hot batata vada with chutney of your choice.

Enjoy…

TIPS:

(1) Take enough oil to submerge batata vada completely in oil; otherwise rajgara batter layer will fall apart from part of batata vada that is not submerged in oil.

(2) All kinds off Fasting flour (Rajgara Flour, Singada Flour, and Kuttu Ka Atta) absorb more oil compare to besan flour so fry batata vada in medium high heat.

Frying on medium high heat may prevent rajgara batter falling off from batata vada too.

 (3) Once you drop batata vada in hot oil, do not move around batata vada in beginning. Otherwise part of rajgara batter from vada will stick to the strainer.Click on the link below to like my "RASOI" Page.

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MORAIYA NI KHEER/FASTING RICE PUDDING

    MORAIYA NI KHEER/FASTING RICE

                         PUDDING

                                                           (Serves 2)

Moraiya Ni Kheer is popular Gujarati fasting recipe. This is a delicious, tasty and easy fasting kheer to make.

INGREDIENTS:

·      ¼ cup Moraiya (Also known as Samo, Bhagar, Varai/Vari Tandul (Varai/Vari Rice) English name is Jungle Rice/Wild Rice.

·      3 cups Milk

·      1/3 to ½ cup Sugar or as per taste

·      12 Golden Yellow Raisins

·      15 -20 strands of Saffron, crushed with pinch of sugar in mortar and pestle

·      1 T Almonds, shredded

·      ¼ to 1/3 tsp. Cardamom Powder

FOR GARNISHING:

·      8 Almond Slices

·      3 Pistachios, shredded

·      Few strands of Saffron

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LET’S COOK:

Wash moraiya 2-3 times. Keep it in water for 10-15 minutes.

Boil milk in a heavy bottom, wide mouth non-stick pot, on medium high heat with occasional stirring to avoid sticking to the bottom.

Once milk comes to a boil. Reduce heat to medium. Drain moraiya and add in milk and continue cooking, with continuous stirring and scraping side of the pot to keep dry milk from sticking, for about 13 -14 minutes.

Add sugar, raisins, crushed saffron and shredded almonds and continue cooking for 3-4 minutes or until milk thickens, with continuous stirring (KHEER WILL CONTINUE TO THICKEN AS IT COOLS .YOU CAN RECTIFY IT BY ADDING MORE WARM MILK TO IT)

Switch off the heat and add cardamom powder and mix well.

Transfer in a serving bowl.

Garnish with sliced almond, pistachios and with saffron strands.

Serve warm or cold, either way it tastes great.

Enjoy…

TIPS:

Add extra warm milk if kheer gets too thick.

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