All-in-one meal bowls are quick, wholesome, easy to prepare and will keep your taste buds happy. Here are three recipes that you can try during Navratri without sending your work-life schedule for a toss.
<p>Kuttu Ki Khichdi (image: sourced)<br><b><i><strong><em></em></strong></i></b></p>
Kuttu Ki Khichdi
Ingredients (for khichdi & tadka palak)
*80 gms whole grain
kuttu
(buckwheat), soaked in water for 30 mins & drained*120 ml water
*50 gms diced potato
*6 gms ginger, peeled & chopped
*4 gms chopped green chilli
*15 gms roasted & crushed peanuts
*40 gms ghee
*2 gms cumin seeds
*Rock salt, to taste
*50 gms spinach puree
*20 gms shredded spinach
Method
*Heat 20 gms ghee in pan, add 1 gm cumin seeds. Cook till seeds splatter
*Add potato, cover, cook for five mins on low flame
*Add 3 gms chopped ginger, 2 gms green chillies. Saute for a min before adding soaked
kuttu
& rock salt*Cook for two mins. Add water, bring to boil. Keep cooking until grains are of dry consistency
*Sprinkle crushed peanuts, cook for a minute
*For Tadka Palak:
Heat ghee, add cumin seeds, splatter*
Add ginger, chillies. Saute*
Add shredded spinach. Saute before adding the puree and rock salt*
Cook for two mins.*Serve the khichdi and tadka palak with ghee, fox nuts & a dollop of yoghurt
(As shared by Prafull Aina, executive chef at a luxury heritage hotel in Kolkata)
<p><strong>Samak Chawal Kheer Aur Gur Ki Jalebi </strong><b><o:p></o:p></b>(image: sourced)<br></p>
Samak Chawal Kheer Aur Gur Ki Jalebi
Ingredients
For kheer
*100 gms Samak rice, soaked for an hour
*300 ml milk
*200 ml water
*200 gms jaggery
*Almond, cardamom (to garnish)
For Gur Ki Jalebi (syrup and batter)
*700 ml water
*500 gms jaggery
*4 gms cardamom powder
*200 ml sugarcane juice
*200 gms amaranth flour
*250 gms khoya
*3 gms baking powder
*300 ml warm water
*1 kg ghee
Method
*Boil jaggery & water on medium heat to make the syrup
*Simmer for five mins after it comes to a boil
*Add cardamom powder, sugarcane juice. Boil & turn off heat
*Make a batter of flour,
khoya
, baking powder, with no lumps. Let it sit in a warm place for 10-15 mins for fermentation*Preheat ghee for deep frying jalebis
*Pipe spirals of the batter in hot ghee using a piping cloth bag until you get at least three concentric circles
*Fry on medium heat until crisp. Once done, drain excess oil and dunk them into the warm syrup
*Jalebis should rest in syrup for at least a minute. Drain and serve.
For kheer
*S
oak Samak rice for an hour and strain*Add milk and rice in pan, cook until rice is soft
*Add jaggery, garnish with cardamom, almonds. Serve cold with hot jalebi
(As shared by Vivek Rana, executive chef of a luxury hotel in Pune)
Vari Uttapam (image: sourced)
Vari Uttapam
Ingredients (for batter & topping)
*200 gms Bhagar rice (barnyard millet rice)
*100 gms sweet potato, boiled, mashed
*Rock salt, to taste
*50 gms ghee
*100 gms coconut, grated
*50 gms green chilli, chopped
*100 gms ghee
Method
*Soak rice for 30 mins, then finely grind in a mixer
*Mix the boiled sweet potato mash and
sendha namak
in the rice batter. Add ghee*Heat a non-stick pan, pour some ghee
*Spread the uttapam batter and put grated coconut, green chilli on top. Cook on both sides
*Serve hot with sweetened curd and crushed peanuts
"food recipes" - Google News
October 21, 2023 at 01:30AM
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No time to plan your Navratri meals? Try these one-bowl recipes for a quick fix - IndiaTimes
"food recipes" - Google News
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