STUFFED KHANDVI

             STUFFED KHANDVI

                                                    (Yield: 8 Big Rolls)

INGREDIENTS:

·      1 cup Besan Flour (Chickpea Flour)

·      1 cup Yogurt, room temperature yogurt

·      1 ½ cup Water (NOTE: Usually I add 1 ¾ cups of water for PLAIN KHANDVI, but I add 1 ½ cup water for stuffed khandvi to make slightly thicker khandvi compare to plain khandvi, so it can hold stuffing well)

·      2 Pinch Turmeric Powder

·      ½ tsp. Salt or as per taste

·      NOTE: I add ½ tsp. Green Chili Paste and ½ tsp. Ginger paste for PLAIN KHANDVI but since I am going to spread stuffing mixture with green chili in it so I skipped adding in batter.

MAKE SURFACE READY FOR SPREADING KHANDVI:

Place aluminum foil on the kitchen counter and stick foils from 4 corners with plastic tap on the kitchen counter and grease foil LIGHTLY with the oil

OR

Use the back of large flat greased steel thali/plate

OR

Use clean kitchen counter top to spread khandvi

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LET’S ROLL:

If you are using cold yogurt kept in the refrigerator and do not have time to bring it to room temperature then use cold yogurt but heat water for 2 minutes in microwave and use. That’s what I do all the time.

COLD MIXTURE WON’T THICKEN WELL.

In a mixing bowl combine besan, yogurt, water, turmeric powder, and salt and whisk mixture to prepare lump free batter.

Transfer into a heavy bottom non-stick pan and heat besan mixture on medium heat and cook with constant stirring, after 3-4 minutes solid lumps will begin to form.

Reduce heat to medium low and continue cooking with constant stirring till you see ribbon forming from besan mixture while stirring or when you lift spoon you will see strip of besan mixture, it takes about 3-5 minute. It should not take more then 10 minutes total to prepare khandvi. Test small amount of khandvi mixture and spread thin layer on the greased surface and blow air to let it cook faster and try rolling it with fingers. If it does not roll, instead it sticks to your finger then continue cooking mixture for few more minutes on LOW HEAT.

Switch off the heat.

Pour mixture on greased aluminum foil and spread evenly with the flat edge of the spatula while mixture is hot.

Let khandvi cool completely. Meanwhile prepare stuffing.

INGREDIENTS FOR STUFFING:

·      2 tsp. Oil

·      ¼ tsp. Mustard Seeds

·      4 Curry Leaves, torn into small pieces

·      1 Pinch Asafoetida

·      ½ cup White Sweet Onion, chopped

·      ½ cup Green Bell Pepper, chopped

·      ½ cup Red Bell Pepper, chopped

·      2 -3 Green Chilies or as per taste, chopped

·      Salt as per taste

·      ¼ tsp. Sugar or as per taste

·      ¼ tsp. Chat Masala

·      ¼ tsp. Garam Masala

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LET’S MAKE STUFFING:

Heat oil in a pan on medium heat.

Add mustard seeds and let it pop.

Add curry leaves, asafoetida and let curry leaves to sizzle for few seconds.

Add chopped onions and stir-fry for 2-3 minutes.

Add green and red bell peppers, green chilies, and stir-fry for 2-3 minutes.

Add salt and sugar and stir fry vegetables until slightly undercooked.

Switch off the heat.

Add chat masala and garam masala and mix well.

Spread this mixture lightly over khandvi sheet. No need to cover entire khandvi sheet.

Gently lift the edge and roll up carefully like a Swiss roll from one end to other.

Cut into desire length roll.

Arrange stuffed khandvi roll on serving plate.

FOR SEASONING/TADKA:

·      1 ½ tsp. Oil (If you take more oil then mustard seeds will swim in the oil and it won’t stay on the khandvi when you pour seasoning on top)

·      ¼ tsp. Mustard Seeds

·      Pinch Asafoetida

·      2-3 Curry Leaves

·      1 tsp. Coconut shreds for garnishing

·      1 Sprigs of Coriander leaves, for garnishing

Heat oil in a pan. Once oil is hot add mustard seeds and let them pop.

Add asafoetida, curry leaves and let curry leaves to sizzle.

Pour this seasoning over rolled khandvi.

Garnish with coconut shreds and coriander leaves

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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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