2raw bananas (kache kele), washed, peeled and cut into 1/4 inch round slices
1tablespoonoil
1dry red chillibroken & deseeded
1green chilicut into 2 pieces or finely chopped
½teaspooncumin seeds/jeera
¼teaspoonturmeric powder/haldi
½teaspooncumin/jeera powder
salt to taste
1teaspoonsesame seeds/til
lemon juice to taste
Farali Kadhi
1cupcurd/dahi
½ - 1cupwater
1tablespoonrajgira flour/amaranth flour
For the tempering
½teaspoonoil
½teaspoonghee
2-3cloves
2-3elaichi/cardamom
¼teaspooncinnamon stick
2-3black pepper
1green chilli, cut into 2 pieces
5-8curry leaves/kadipatta
½teaspooncumin seeds/jeera
an inch piece of ginger, thinly sliced
½teaspoon jaggery (adjust to taste)
salt to taste
Singhare Atte Ka Sheera (Halwa) Recipe | Water Chestnut Flour Halwa Recipe
½cupsinghare ka atta / water chestnut flour
⅓cup sugar
¼cup+ 1 tablespoon ghee
1cuphot water
sliced nuts for garnishing
Rajgira Paratha Recipe | vrat special paratha | rajgira thepla
1cuprajgira/amaranth flour
1tablespoonoil + oil for making parathas
1smallboiled potato, grated
½teaspoonjeera/cumin seeds
1-2green chillies, finely chopped
salt to taste
warm water for kneading dough
Instructions
Raw Banana Sabzi | kache kele ki sabzi
Heat oil in a non-stick pan on a medium flame. Add dry red chilli, green chilli and jeera.
Then add raw banana slices and mix well. Cover and cook on a low-medium flame for 10 minutes. Open the lid and stir after 5 minutes.
After 10 minutes, add salt, turmeric powder and jeera powder. Mix well, cover and cook on a low-medium flame for 5-10 minutes or until it gets completely done. Keep stirring in-between.
Once raw bananas are cooked, switch off the flame. Add sesame seeds and lemon juice.Raw Banana sabji is ready to be served.
Farali Kadhi
In a bowl, take curd and rajgira flour and whisk well. Add ½ cup water. Beat till no lumps remain. Keep aside. Later you can adjust water as per desired consistency.
Heat the oil and ghee in a kadai/pan. Add cloves, cinnamon stick, elaichi and pepper.
Mix and then add green chillies, curry leaves, jeera and ginger and sauté for a few seconds.
Add the prepared curd-flour-water mixture, salt and jaggery. Mix well and bring to a boil while stirring continuously. Add more water if you find the consistency thick.
Reduce the flame and simmer for 3-4 minutes, while stirring occasionally.Farali kadhi is ready to serve.
Singhare Atte Ka Sheera (Halwa) Recipe | Water Chestnut Flour Halwa Recipe
Heat ghee in a pan and add singhara atta and roast on a medium flame for 6 – 7 minutes. Flour will change its color and will turn aromatic. Keep stirring.
Add 1 cup boiling water to the ghee+flour mixture and stir on a medium flame.
As soon as all the moisture is absorbed, add sugar and stir till sugar dissolves. Turn off the flame and garnish with sliced nuts. Singhara atta halwa is ready to be served.
Rajgira Paratha Recipe | vrat special paratha | rajgira thepla
In a wide bowl, take rajgira flour, 1 tablespoon oil, grated boiled potato, jeera, green chillies and salt.
Add warm water gradually and knead into semi soft dough. It should not be too hard nor sticky. Add little oil and knead.
Prepare the dough just before making parathas. Do not leave the dough for long after kneading, or else it will become sticky.
Divide the dough into equal portions. Dust a little flour and roll in to make theplas/parathas of medium thickness.
Heat a tawa/non stick pan on medium heat and place paratha. Flip the paratha after 30-40 seconds. Drizzle some oil and spread evenly on it and flip it again.
Press it with spatula and spread some more oil on top side and flip it again and press with spatula. Cook till golden brown spots appears on both sides.
Repeat the same steps to make more parathas. Rajgira parathas are ready to serve.