Wednesday 23 September 2015

[www.keralites.net] 14 Healthy And Delicious Faaral Recipes For Fasting Season [14 Attachments]

 

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) Fun & Info @ Keralites.net
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

2. Green Chutney

Fun & Info @ Keralites.net

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

3. Aloo Subzi

Fun & Info @ Keralites.net

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 4. Dosa Fun & Info @ Keralites.net
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 5. Kurmura Chiwda Fun & Info @ Keralites.net 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

6. Khaman Kakdi

Fun & Info @ Keralites.net

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 7. Kand Wafers (Microwave Recipe) Fun & Info @ Keralites.net
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 8. Rajgira Theplas Fun & Info @ Keralites.net 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 9. Rajgira Paneer Parathas Fun & Info @ Keralites.net 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 10. Buckwheat Khichdi Fun & Info @ Keralites.net
 

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

11. Peanut Kadhi

Fun & Info @ Keralites.net

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 12. Yam Raita Fun & Info @ Keralites.net 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 13. Pahadi Tikka Fun & Info @ Keralites.net
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 14. Rajgira Thalipeth Fun & Info @ Keralites.net 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

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