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December 21, 2024, 08:59:34 PM
Funfani.com - Spreading Fun All Over!LIFE & STYLERecipe CornerIndian Breads14 Healthy And Delicious Faaral Recipes For Fasting Season
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Author Topic: 14 Healthy And Delicious Faaral Recipes For Fasting Season  (Read 5453 times)
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shahrukh
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« Reply #6 on: August 31, 2015, 02:13:28 AM »
7. Kand Wafers (Microwave Recipe)



Ingredients

• 2 cups peeled and thinly sliced purple yam (kand)
• 1 tsp oil
• 2 tsp freshly ground black pepper powder
• Rock salt to taste

Method

• Place a sheet of butter paper on a microwave safe plate and arrange 1/2 cup of the sliced purple yam on it.
• Keep plenty of distance between the slices, so that they don’t overlap.
• Microwave them on high heat for 4 minutes, turning them thrice in between.
• Grease both your hands using 1/4 tsp of oil. Sprinkle rock salt and 1/2 tsp of pepper over the wafers and toss them well with your hands.
• Repeat with the remaining ingredients to make 3 more batches.
• Cool them completely and store them in an air-tight container.

*Recipe Courtesy: Tarla Dalal
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« Reply #7 on: August 31, 2015, 02:14:03 AM »
8. Rajgira Theplas



Ingredients

• 2 cups rajgira flour
• 2 medium sized potatoes
• Salt to taste
• 1½ tsp chilli powder
• 1 tsp cumin (jeera) powder
• Ghee or oil for cooking
• Water for kneading
• Lots of rajgira flour for dusting

Method

• Mash the potatoes and mix them in with the rajgira flour.
• Add the chilli powder, jeera powder and salt to the flour and make a firm dough. Add water if required.
• Make lemon-sized balls and roll each ball gently, like a chapati. Since rajgira flour doesn't have gluten, it will stick to the rolling pin, so use a lot of rajgira flour for dusting.
• Heat a non stick pan and cook the theplas on both sides.
• Then add a little ghee or oil and cook well.
• Serve with aloo sabzi (recipe above).

*Recipe Courtesy: Tarla Dalal
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« Reply #8 on: August 31, 2015, 02:14:37 AM »
9. Rajgira Paneer Parathas



Ingredients

• 1 cup rajgira flour
• 2 small potatoes, peeled and grated
• 1/2 tsp black pepper powder
• Rock salt to taste
• Ghee for cooking
• More rajgira flour for dusting

Stuffing

• 1 cup (200 g) fresh paneer, grated
• 2 tsp finely chopped green chillies
• 1/2 tsp lemon juice
• 1/2 tsp sugar
• 2 tsp finely chopped coriander
• Rock salt to taste

Method

• Mix all the ingredients for the stuffing in a bowl. Divide it into six equal portions and keep aside.
• Combine the rajgira flour, potatoes, pepper and rock salt in a bowl and knead into a semi-soft dough. Use a little water if required.
• Divide the dough into 6 equal portions and roll them out into 3 inch discs. Use a little rajgira flour for rolling.
• Place a portion of the stuffing in the centre of the circle and seal the edges by bringing the corners to the centre, just like with regular parathas.
• Roll out these stuffed parathas, using rajgira flour to prevent them from sticking.
• Heat a non-stick tava (griddle) and cook the parathas with a little ghee, until they are golden brown on both sides.
• Serve hot with yoghurt or green chutney (recipe above).

*Recipe Courtesy: My Taste
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« Reply #9 on: August 31, 2015, 02:15:06 AM »
10. Buckwheat Khichdi



Ingredients

• 1 cup buckwheat (kutto or kutti no daro)
• 1/2 cup yoghurt
• 1 tbsp oil
• 1 tsp cumin seeds (jeera)
• 1/2 cup raw potato cubes
• 1 tbsp ginger-green chilli paste
• Rock salt or table salt to taste
• 2 tbsp roasted and coarsely powdered peanuts
• 1/2 tsp lemon juice

Garnish

• 1 tbsp finely chopped coriander (optional)
• 1 tsp roasted sesame seeds (til)

Method

• Clean and wash the buckwheat. Soak it in water for 2 hours. Drain it and keep it aside.
• Combine the yoghurt and 1½ cups of water in a deep bowl and whisk well. Keep aside.
• Heat the oil in a deep non-stick pan and add the cumin seeds.
• When the seeds crackle, add the potatoes and mix them well. Cover them and cook them on a medium flame for 2 to 3 minutes, or till the potatoes are half cooked, stirring occasionally.
• Lower the flame and add the ginger-green chilli paste, buckwheat, whisked yoghurt and salt. Mix it well, cover it and cook it on a low flame for 5 to 6 minutes, stirring occasionally.
• Add the peanuts and lemon juice, mix well and cook on a medium flame for 1 minute.
• Garnish with the coriander and sesame seeds and serve immediately with peanut kadhi (recipe below).

*Recipe Courtesy: Tarla Dalal
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« Reply #10 on: August 31, 2015, 02:15:37 AM »
11. Peanut Kadhi



Ingredients

• 2 tbsp roasted peanut powder
• 1 cup fresh yoghurt
• 1 tbsp rajgira flour
• 1 tsp ghee
• 1/2 tsp cumin seeds (jeera)
• 1 tbsp ginger-green chilli paste
• Rock salt to taste
• 1/2 tsp sugar
• 1 tsp finely chopped coriander to garnish

Method

• Combine the yoghurt, rajgira flour and 2 cups of water in a deep bowl and whisk well. Keep aside.
• Heat the ghee in a deep non-stick pan and add the cumin seeds.
• When the seeds crackle, add the ginger–green chilli paste and saute on a medium flame for 30 seconds.
• Add the peanut powder and saute on a medium flame for another 30 seconds.
• Add the yoghurt-rajgira flour mixture, rock salt and sugar. Mix well and cook on a low flame for 4 to 5 minutes, stirring continuously to prevent any lumps.
• Garnish with coriander and serve hot with rajgira thepla or sabudana khichdi (recipes above).

*Recipe Courtesy: Tarla Dalal
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« Reply #11 on: August 31, 2015, 02:16:49 AM »
12. Yam Raita



Ingredients

• 1 cup peeled, boiled and mashed yam (suran)
• 1 cup fresh yoghurt
• Rock salt to taste
• 1½ tsp sugar
• 1/2 tsp green chilli paste
• 1/2 tsp black pepper powder
• 2 tsp chopped coriander

Method

• Combine all the ingredients in a bowl and mix them well.
• Refrigerate for at least 1 hour.
• Serve chilled.

*Recipe Courtesy: Tarla Dalal

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