In India on Hindu fasting days, people fasting in
northern states of India eat items made of buckwheat
flour. Eating cereals such as wheat or rice is prohibited during such fasting days.
However, since buckwheat is not a cereal, it is considered
acceptable for consumption during fasting.The preparation of buckwheat flour varies across India.The famous ones are kuttu ki poori or kuttu pakoras...today i am going to share the recipe of kuttu atta pooris....happy fasting n happy cooking my dear friends....
Ingredients -
Kuttu aata ( buckwheat flour) - 1 1/2 cup
Boiled and grated potatoes - 2
Warm Water - 1/2 cup
Rock salt - 1/2 tsp
Coriander leaves chopped - 2 tbsp
Oil - to fry
Method-
1. Take the flour in a plate and mix it with grated
potatoes, salt and coriander leaves.
2. Mix it well, sprinkle some water to make a
pliable dough. Keep it to rest for 10 minutes.
3. Make small balls out of the dough, dust it with the
dry flour and with its help make medium size pooris.
4. Heat oil in a griddle and fry the pooris into it,
serve it hot with jeera - aalo fry.
Lauki (gourd) - 1/2 kg
Sugar - 1/2 cup
Mawa - 100 g
Condensed Milk - 4-5 tbsp
Milk - 250 ml
Cardamom - 2-3
Almonds - 8-10
Cashews - 6-8
Raisins - 2-3 tbsp
Coconut grated - 2-3 tbsp
Ghee ( clarified Butter ) - 2-3 tbsp
Method -
1. Peel and wash the gourd and grate it finely.
2. Heat a big griddle or karahi and put the ghee in it.
3. Put the grated gourd and fry it nicely for 8-10 minutes
in a low heat.
4. Add the milk and cover it so that the gourd is soft
and cooked, keep stirring in between so it does not stick.
5. Add the sugar and fry it for few minutes so the moisture
is dried completely.
6. Add the mawa and fry for a while, add the condensed
milk and all the dry fruits saving some for garnishing.
7. Take out on a serving bowl and garnish it with the
remaining dry fruits.
Enjoy this sweet dish on fasting or any special occasion.
Ingredients -
Sabudana (Sago) - 1 1/2 cup
Peanuts - 1/2 cup
Cumin seeds - 1/2 tsp
Chillies green cut - 2
Coriander leaves chopped - a bunch
Fresh coconut grated - 2-3 tbsp
Rock salt - to taste
Oil - to fry peanuts
Pure ghee ( clarified butter) 3-4 tbsp
Lemon juice - optional 2 tbsp
Method -
1. Wash the sabudana and soak in a pan for 3-4 hours.
it must be soft and moist.
2. Drain it and put it in a sieve to drain the water
completely from it.
3. Fry the peanuts and keep it aside.
5. Take a griddle or karahi and put ghee in it, when hot
put the cumin seeds, when it crackles put the green
chillies in it, when it's fried add the drained sabudana
in it, the heat should be on a medium high flame.
6. Saute the sabudanas for 5 minutes until it's soft, and
cooked, stirring well.
7. Be very careful not to overcook it more than 5-6
minutes otherwise it will be sticky.
8. Add the grated coconut, lemon juice, fried peanuts
and sprinkle rock salt according to your taste.
Garnish it with chopped coriander leaves and serve it hot.
Ingredients -
All purpose flour - 1 1/2 cup
Castor Sugar or granulated sugar - 1 1/2 cup
Egg - 3
Butter - 120 g
Coco powder - 2 tbsp -
Coffee powder - 1 tbsp
milk warm - 3-4 tbsp
Baking powder - 1tsp
Bicarbonate of soda - 1/2 tsp
For the chocolate frosting and decoration -
Cooking chocolate - 100g
Dark Rum - 1/4 cup
vanilla essence - 2-3 drops
Icing sugar - 3/4 cup
Butter - 2 tbsp
warm milk - 1 tbsp
Cherries - 6-8 ( optional)
chocolate shavings - some
Method -
1. Beat butter until glossy, with an electric mixer.
2. Add sugar gradually, continue beating until double in
volume, about 6-8 minutes.
3. Add eggs one at a time, beating it until combined.
4. In a small bowl add the warm milk with cocoa powder
and coffee and mix it.
5. Sift the flour and add the soda and baking powder in it.
6. Gradually add the flour in the butter mix, in between add
the coco and coffee mix in the batter too.
7. Turn the batter into a grease and lined, round baking tin,
bake it at 180 degree Celsius until done when tested with
a skewer.
8. Leave it in tin for 2-3 minutes and turn out on a rack or
plate to cool down completely.
9. when cold, cover it completely with the frosting and
decorate it with the chocolate shavings and the cherries
dipped in the chocolate frosting.
Frosting -
1. Chop the chocolate in small pieces and melt it over a
pan of hot water in a double boiler.
2. Stir in 1/4 cup dark rum and the vanilla essence.
3. Sift the icing sugar beforehand and mix in with the
butter and 1 tablespoon of milk to the chocolate mix.
4. Whisk over hot water until smooth and glossy and of
a coating consistency.
Ingredients -
Mango - 2
Curd, thick n fresh - 500 g
Sugar granulated - 1/2 cup or to taste
Green cardamom - 5 crushed into powder
saffron strands (optional) - 1 mixed in 2 tbsp hot milk
Cashews chopped - 8-10
Almonds chopped - 8-10
Charoli Nuts ( chironji ) - 2 tbsp
Method -
1.Take a strainer and keep it over a deep bowl, pour
the curd on the strainer and keep it overnight in the
fridge so the whey drops down and the curd becomes
thick.
2. Peel the mangoes and wash it, cut it into small cubes
and grind it in a mixer.
3. Take a big bowl, put the mango puree, hung curd, sugar,
green cardamom powder, saffron milk and mix it with an
electric mixer until all are incorporated well and the mixture
is thick and creamy. Adjust the quantity of sugar according
to your taste.
4. Pour it into desired moulds or dessert bowls, garnish it
with the chopped almonds, cashews and charoli nuts.
5. Refrigerate it for 3-4 hours or until chilled. It tastes best
when thoroughly chilled.
4. Relish this delicacy of Maharashtra and Gujarat this
summer...n njoy the soft and creamy taste of it.
