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!
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
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
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
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
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
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
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
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
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
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
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
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
Ingredients
? 2 cups cottage cheese (paneer), cubed
? 1 cup baby potatoes, boiled, peeled and cut into half
? 1 cup sweet potato (shakarkand), peeled, sliced and parboiled
? 1 cup purple yam (kand), peeled, cubed and parboiled
? 1 tbsp oil
Marinade
? 1/2 cup fresh hung curd
? 1½ cups chopped mint leaves (phudina)
? 1 cup chopped coriander
? 2 tsp cumin seeds (jeera)
? 2 tbsp chopped green chillies
? 2 tsp lemon juice
? Rock salt to taste
Method
? Grind the ingredients for the marinade into a smooth paste.
? Thread one piece of paneer, purple yam, sweet potato and baby potato onto a toothpick. Repeat with the remaining ingredients to make more tikkas.
? Apply the green marinade evenly on the paneer and the vegetables and keep the tikkas aside for 15 to 20 minutes.
? Heat a non-stick tava (griddle) and cook the tikkas on a medium flame, using oil, till the paneer and vegetables are light brown in colour on all sides.
? Serve immediately.
*Recipe Courtesy: Tarla Dalal
Ingredients
? 250 g rajgira flour
? 250 g boiled potatoes
? Coriander leaves
? Green chillies to taste
? Curry leaves (kadi patta)
? 1 tbsp cumin seeds (jeera)
? 1/2 tbsp fennel seeds (saunf)
? Salt to taste
? Ghee for cooking
Method
? Make a paste of the coriander leaves, cumin seeds, green chillies, curry leaves and fennel.
? Add the paste, potatoes and salt to the flour and knead it into a tight dough. Add a little water if required.
? Roll the dough into a 1 cm thick roti (sprinkle a little dry rajgirah flour on it while rolling if it is sticking to the rolling pin).
? Put the roti on a preheated tava.
? Gently make holes in the roti. Put a little ghee on the sides of the roti as well as in the holes.
? Roast it till it is golden brown on the bottom.
? Flip it and repeat with the other side.
? Serve hot with green chutney or aloo sabzi (recipes above).
*Recipe Courtesy: Tarla Dalal
