RAJGARA SHIRA

                 RAJGARA SHIRA

                                                          (Serves 2-3)

Rajgara Shira is consumed during fasting.

Rajgara Flour is known as Amaranth Flour in English. Rajgara Flour is gluten free flour. Any item made from Rajgara Flour are consumed during fasting.

INGREDIENTS:

·      ½ cup Rajgara Flour/Rajgira Flour/Amaranth Flour

·      ¼ cup Ghee/Clarified Butter

·      1 T Ghee to top on hot shira

·      1 T Golden Raisins

·      1 ¼ cup Milk

·      ½ cup Sugar or as per taste

·      ½ tsp. Cardamom Powder

·      1-2 tsp. Almonds, shredded

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LET’S COOK:

Heat milk for 3 minutes in microwave oven or on stovetop until milk is hot.

While milk is getting hot, meanwhile heat ghee in heavy bottom non-stick pan on medium heat.

Once ghee is hot add rajgara flour and roast on medium heat for 3 minutes.

Add golden raisins and continue cooking for 1 minute. Raisins will plum.

Carefully add hot milk in roasted rajgara flour.

Reduce heat to medium low and stir mixture carefully as mixture will bubble a lot and continue cooking with continuous stirring until all the milk evaporates.

Once milk evaporates add sugar and continue stirring and cooking until sugar water absorbs.

Cook shira with occasional stirring until it leave the sides of the pan and ghee starts to ooze out. (Roughly it will take about 7-8 minutes after adding milk, and ghee starts to ooze out from the pan sides)

Lower the heat and cover the pan and let it cook for 1-2 minutes, stirring once in a while.

Switch off the heat

Add cardamom powder and mix it well.

Transfer in a serving bowl.

Add 1-tablespoon ghee on top.

Garnish with almond shreds.

Shira tastes best when served hot.

Serve hot Rajgara Shira with Jeera Aloo, Moraiya Ni Khichdi, Rajgara Kadhi, Rajgara Poori or Rajgara Bhakhri or Rajgara Paratha to complete whole fasting meal.

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MORAIYA NI KHICHDI

               MORAIYA NI KHICHDI

                                                             (Serves 4)

Moraiyo is also known by different names in different part of India.

It is also known as samo, bhagar and varai/vari tandul. In English it is known as Jungle Rice

Moraiya Ni Khichdi can be consumed during fasting. It is served with Rajgara Kadhi, Rajgara shira and Rajgara bhakhri.

NOTE:

AVOID ADDING INGREDIENTS THAT IS RISTRICTED TO CONSUME AS PER YOUR FASTING RULES.

INGREDIENTS:

·      ½ cup Moraiyo

·      2/3 cup OR 1 small to medium size Potatoes, peeled and diced

·      1 ½ T Oil OR Ghee OR take half of each

·      2 Whole Dry Red Chilies

·      7-8 Black Peppercorn/Whole Black Mari

·      3 Clove

·      1 Cinnamon Stick

·      1 Bay Leaf, cut in 2 pieces

·      1 tsp. Cumin Seeds

·      7-8 Curry Leaves

·      3 Green Chilies or as per taste, chopped

·      Pinch Homemade Asafoetida (OPTIONAL FOR FASTING: Some store bought Asafoetida contains wheat Flour)

·      ¼ cup Peanuts, roasted, shelled and coarsely pounded in mortar and pestle

·      1 ½ cup Water for firm khichdi or as needed for desire khichdi thickness (ADD MORE WATER IF YOU PREFER PORRIDGE STYLE KHICHDI. PERSONALLY I PREFER KHICHDI WITH LESS WATER)

·      ¼ cup Yogurt, whisked

·      ½ to ¾ tsp. Sendha Namak/Rock Salt or as per taste

·      1 tsp. Sugar

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

·      ½ tsp. Kashmiri Red Chili Powder or as per taste (OPTIONAL) I did not add.

·      1-2 T Coriander Leaves, chopped

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YOU WILL ALSO NEED:

·      Lemon Wedge to squeeze on finished khichdi

·      Dollop of Ghee to enhance flavor and taste of khichdi

LET’S COOK:

Wash Moraiyo in water couple of time. Add 1-cup water and keep it aside until time to add. Moraiya does not require pre soaking.

Whisk yogurt and keep aside.

Heat oil in pressure cooker on medium heat.

Once oil is hot add whole dry red chilies, peppercorn, cloves, cinnamon stick and bay leaves.

Add cumin seeds and let them sizzle for few seconds.

Add curry leaves, chopped green chilies and asafoetida and let curry leaves sizzle for few seconds.

Add crushed peanuts and stir-fry for 1 to 2 minutes.

Add Moraiyo along with water, whisked yogurt, salt, sugar, turmeric powder and Kashmiri red chili powder and mix to combine well.

Close lid with whistle on top and cook on medium heat for 2 whistles only.

Switch off the heat.

Allow pressure to go down and keep it close for another 5-7 minutes.

Open pressure cooker and transfer khichdi in serving bowl.

Sprinkle some lemon juice and dollop of ghee on top for extra flavor.

Garnish with chopped coriander leaves.

Serve with rajgara kadhi and rajgara bhakhri and rajgara shira to complete whole fasting dinner meal.

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ROASTED SAVORY PHOOL MAKHANA

            ROASTED SAVORY PHOOL
                        MAKHANA

                                                       (Yield: 2 cups)

NOTE:

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

Phool Makhana is a popped lotus seed/Fox Nut. Roasted Savory Phool Makhana is made by slow roasting for 10-15 minutes in oil then spice mixture sprinkled on top to give sweet and tangy savory taste. It can also be used during fasting.

It is starchy seeds in nature so it is also use as gravy thickener. It is rich in fibers as well as minerals. So it is very healthy to eat.

INGREDIENTS:

·      2 cups Phool Makhana (Popped Lotus Seeds) (Foxnuts)

·      1 ½ T Oil + ½ T Oil

·      Spice Mixture

½ tsp. Kashmiri Red Chili Powder or as per taste

¼ tsp. Black Salt (NOTE: Some people consume black salt during fasting and some don’t so add Sendha Salt/Fasting Salt instead)

¼ tsp. Aamchur Powder

1/8 tsp. Black Pepper Powder

½ tsp. Powder Sugar

·      NO ADDITIONAL SALT

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LET’S ROAST:

In a small container mix all spices and keep it ready to sprinkle on roasted phool makhana. Keep aside.

Heat 1 ½ -tablespoons of oil in a heavy bottom non-stick pan on medium low heat.

Once oil is hot add phool makhana and roast for 10 minutes with continuous stirring. (Depending on size of the phool makhana, it may take between 10 to 15 minutes to make them crunchy)

Transfer in a plate. Allow cooling. Bite one phool makhana to check crunchiness. (Roast more if needed)

Heat ½ tablespoon oil in a same pan.

Once oil is hot add cool phool makhana and give a quick stir to coat phool makhana with oil.

Switch off the heat and with fingers sprinkle spice powder evenly, tossing phool makhana once in a while for even spice coating.

Allow Roasted Phool Makhana to cool completely.

Transfer in an airtight container.

Enjoy…

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