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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 4815 times)
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shahrukh
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« on: August 31, 2015, 01:59:44 AM »

Fasting season can be tricky, because it’s hard to remember what you can eat and what you can’t. Here are some faraal recipes that will make life a little easier for you. Don’t worry, they’re healthy, but they still taste great!

1. Sabudana Khichdi (Microwave Recipe)




Ingredients

• 1 cup sago (sabudana)
• 1/2 cup roasted peanuts, crushed
• 2 medium potatoes, cubed
• 1/2 tsp cumin seeds (jeera)
• 2 green chillies, slit
• 2 tbsp oil
• Salt to taste

Method

• Wash the sago. Drain it and keep it aside for about 2 hours. If necessary, sprinkle a little water on it to keep it moist.
• In a glass bowl, combine the oil, cumin seeds, green chillies and potatoes. Cover it with a lid and microwave on it high heat for 2 minutes, until the potatoes are tender.
• Add the soaked sago, peanuts and salt and mix well. Cover with a lid and microwave on high heat for another 2 minutes.
• Serve hot with yoghurt or green chutney (recipe below).

*Recipe Courtesy: Tarla Dalal

« Last Edit: August 31, 2015, 02:00:55 AM by shahrukh » Report to moderator   Logged
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« Reply #1 on: August 31, 2015, 02:02:15 AM »

2. Green Chutney



Ingredients

• 1½ cups chopped coriander
• 1 tbsp roughly chopped green chillies
• 4 tbsp grated coconut
• 1½ tsp lemon juice
• 2 tsp sugar
• Rock salt to taste

Method

• Combine all the ingredients and blend them in a mixer till smooth.
• Refrigerated in an air-tight container and use as required.

*Recipe Courtesy: Tarla Dalal
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« Reply #2 on: August 31, 2015, 02:04:26 AM »

3. Aloo Subzi



Ingredients

• 3 cups boiled potato cubes
• 2 tsp oil
• 2 tsp cumin seeds (jeera)
• 4 to 5 curry leaves (kadi patta)
• 3 green chillies, slit
• 1 tbsp roasted and coarsely crushed peanuts
• A pinch of sugar
• Salt to taste
• 1 tbsp finely chopped coriander

Method

• Heat the oil in a broad non-stick pan and add the cumin seeds.
• When the seeds crackle, add the curry leaves, green chillies and potatoes. Mix well and cook on a medium flame for 1 minute.
• Add the peanuts, sugar and salt. Mix well and cook on a medium flame for 2 minutes, stirring occasionally.
• Serve hot, garnished with coriander.

*Recipe Courtesy: Tarla Dalal
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« Reply #3 on: August 31, 2015, 02:05:06 AM »

4. Dosa



Ingredients

• 1/2 cup sanwa millet (sama)
• 1/2 cup rajgira flour
• 1/2 cup sour buttermilk
• 1 tbsp ginger-green chilli paste
• Rock salt to taste
• Oil for cooking

Method

• Clean and wash the millet. Soak it in water for at least 2 hours.
• Drain it and blend in a mixer to a fine paste using 2 tbsp of water.
• Transfer the mixture to a bowl, add the rajgira flour, buttermilk, ginger-green chilli paste and rock salt and mix well. Cover it and keep it aside to ferment overnight.
• Heat a non-stick tava (griddle), pour a ladleful of the batter on it and spread it in a circular motion to make a thin dosa.
• Smear a little oil along the sides and cook it till both the sides of the dosa turn golden brown. Fold it over to make a semi-circle.
• Repeat with the remaining batter to make more dosas.
• Serve hot with green chutney (recipe above).

*Recipe Courtesy: Tarla Dalal
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« Reply #4 on: August 31, 2015, 02:05:45 AM »

5. Kurmura Chiwda



Ingredients

• 6 cups puffed rice (kurmura/murmura)
• 3 tbsp oil 
• A pinch of asafoetida (hing)
• 1/4 tsp mustard seeds (rai)
• 1/2 tsp turmeric powder (haldi)
• 3 green chillies, slit
• 10-15 curry leaves
• 1/2 cup roasted chana dal (dalia)
• 2 tsp coriander-cumin (dhania-jeera) powder
• 2 tsp fennel seeds (saunf)
• 1/4 small dry coconut (khopra), thinly sliced and fried till brown
• Salt to taste
• 1/4 cup peanuts (with skin), fried

Method

• Roast the puffed rice in a pan, adding 1/2 tsp salt so that it stays crispy for longer. Keep it aside.
• Heat the oil in a kadai. Add the asafoetida, mustard and turmeric.
• When the mustard seeds crackle, add the green chillies and curry leaves. Saute them till the curry leaves become crisp.
• Add the roasted chana dal and the fennel seeds and saute for a minute.
• Add the dry coconut slices and saute for another minute.
• Add the puffed rice and mix well.
• Add the salt, sugar, cumin-coriander powder and fried peanuts and mix well.
• Cool completely and store in an airtight tin.

*Recipe Courtesy: My Taste
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« Reply #5 on: August 31, 2015, 02:08:23 AM »

6. Khaman Kakdi



Ingredients

• 1½ cups cucumber cubes
• 1/2 cup roasted and coarsely crushed peanuts
• 2 tbsp finely chopped coriander (optional)
• 2 tbsp freshly grated coconut
• 1/2 tsp sugar
• 1/2 tbsp lemon juice
• Rock salt to taste

Method

• Combine all the ingredients in a deep bowl and mix them well.
• Serve immediately or refrigerate for an hour and serve chilled.

*Recipe Courtesy: Tarla Dalal


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« Last Edit: August 31, 2015, 02:19:26 AM by shahrukh » Report to moderator   Logged
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