1. Rajgira Puri
Start making the Rajgira Puri by mixing rajgira flour (amaranth flour), 1 boiled potato (aloo), 1/2 teaspoon black pepper powder, rock salt in a bowl. Rajgira flour has less gluten, so it might be little difficult to work with a wet and not very sticky dough.
Make small balls of the dough and dust the rolling table with Rajgira flour and flatten the Puris with the rolling pin. See to this, you make a small thick cut on the dough. You have rolled all the dough now, heat a kadi and add oil.
When the oil is heated, slowly add a flattened purge. Using a frying spoon or slotted spoon, gently press the puri, place some hot oil on top and move in a circular manner. You will notice that the puri will become swollen and rise.
At this point, turn it to the other side and fry until it turns golden brown. Do not keep the puri in the oil for more than 2 minutes, it will become stale. Drain on a kitchen towel. Continue the deep frying process for all the others. Then flatten them.
Serve your soft Rajgira Puri with Sev Tamatar Ki Sabji or Lauki Paneer Kofta Curry.
2. Makhana Moongphali Ki Kadhi
In a saucepan, combine yogurt, rajgira flour, salt and sugar with 2 cups of water. Whisk well and set aside for later.
Place a saucepan over medium heat and add ghee. Once the ghee is hot, add the makhana, grind it until it appears like popcorn. Extinguish the flame and set aside to cool.
In the same pan, add little more ghee and crackle the cumin seeds, green chili and cinnamon. Set aside. Your tadka is ready.
Place the pan containing the curd mixture on the stove and cook over low heat for 4 to 5 minutes. Stir continuously so that no lumps form. Add the steamed Makhana and peanuts with the prepared tadka to the Kadhi and garnish with coriander leaves.
Your Makhana Moongphali is ready to be served. Serve your Makhana Moongphali Ki Kadhi with Sama Khichdi or Palak Khichdi and Carrot Sprouts Salad to make it a delicious meal.
3. Sama Ke Chawal Ki Khichdi
Dry roast barnyard mills in a pan until it turns slightly brown. Extinguish the flame and let it cool.
Next in a pressure cooker add 1 tsp of cooking oil, once the oil is hot add green chilies, bay leaves, cinnamon and crushed peppercorns and give it a good stir add chopped potatoes, carrots, tomatoes and saute for a few minutes until slightly soft.
Add 2 cups of water to 1 cup of Sama rice to achieve a creamy consistency. Let the water boil then add the millet and cover it for 5 minutes and let it cook for 2 whistles. Turn off the heat and allow the pressure to release naturally.
Transfer to a serving platter and garnish with coriander leaves and squeeze in the lemon and give it a mix. Serve your creamy Sama Khichdi with Cucumber Raita or Makhana Moongphali Ki Kadhi to enjoy your meal.
4. Singhara Atta Cheela
Mix 3/4 cup singoda flour (water chestnut), 1 chopped green chili, 1/2 tbsp finely chopped coriander leaves, 2 tsp cumin powder, 1/2 tsp turmeric powder, 2 tsp coarsely ground black pepper powder, rock salt with enough water until you get a pouring consistency.
Prepare a non-stick flat dish and add a ladle of the batter and spread it a little using the back of the spoon. Do not spread too much, as it will get stuck in the pan.
Swirl the pan so that the cheela paste spreads over itself. Add a teaspoon of oil or ghee and sprinkle with sesame seeds and cook on both sides for 2 minutes until done.
Serve your hot Singhara Atta Cheela with Sev Tamatar Ki Sabji or Peanut Coconut Chutney.
5. Thenga Manga Soya Sundal
Pressure cook soaked soya bean for 5 whistles until well cooked. Thoroughly drain the water.
Heat a saucepan, heat a teaspoon of coconut oil and add to the hing. Immediately add mustard seeds, add cooked and ground mango and mango soybean powder, salt, curry leaves and cook for 1 to 2 minutes.
Have during the evening with Puliyogare recipe or Dalia Upma and an Akhrot Ka Sheera recipe to make it a complete meal.
6. Sabudana Khichdi
Soak the sabudana in water for about 4 to 6 hours. Then drain the Sabudana and keep it aside.
In the meantime keep all vegetables prepared and ready.
Heat a heavy bottom kadi with a little oil and add cardamom and clove and fry until the aroma is released. Add all the vegetables and sauté for about 10 minutes until completely cooked.
Now add the soaked Sabudana and give it a mix. Half cover the kadai with the lid and cook for 10 more minutes until the Sabudana cooks and separates.
Serve your Sabudana Khichdi with a Cucumber raita recipe during the Navratri festival.
7. Farali Batata Vada
In a large mixing bowl, first mash boiled potatoes until creamy. Add arrowroot powder, salt, and cumin to the potato and stir well to combine.
In a bowl, combine fresh coconut, cilantro, green chili, ginger, lemon juice, sugar, cashews, peanuts, raisins, and a pinch of salt to taste. Use your fingers and combine all the ingredients well. Scoop the potato mixture into lemon-sized balls.
Grease your palms and fingers with oil and take a potato ball and flatten it by pressing with your fingers. Spoon over a tablespoon of coconut mixture in the center. Cover the coconut mixture, bringing the potato from the sides to the center.
Dust the Batata vada lightly in dry arrowroot. Preheat a paniyaram pan and add a few drops of oil to each cavity. Place each of the Batata Vadas into the cavities and fry until golden brown and crispy on all sides.
Make sure to fry the vadas on medium heat so that they are cooked through. Serve with coconut chutney or green chutney for navratri festival or any other special family occasion. They made a healthy tea snack or even appetizers for parties.
8. Gajar Ka Halwa
In a saucepan, a heavy-bottomed pan, add ghee, grated papaya and carrots. Saute for a few minutes until you get a nice aroma. Stir in milk, sugar and simmer with the carrot papaya mixture until all the milk condenses to form a thick Halwa.
You will notice that the Halwa would become thick and become sticky leaving the sides of the pan. The milk and water content should be completely evaporated and the papaya carrot halwa will be shiny.
Add one tablespoon of ghee and mix well and finally mix cardamom powder, saffron and sliced almonds to the Halwa. Turn off the heat and serve the Halwa with Vanilla Ice Cream as a party dessert or a special treat for festivals like Diwali, Navratri, Raksha Bandhan and Holi.
9. Rajgira Paneer Paratha
Mix rajgira flour (amaranth flour), 2 boiled potatoes, 1 cup grated paneer, 2 finely chopped green chilies, 1 teaspoon turmeric powder, 1 teaspoon cumin powder, 1 teaspoon finely chopped coriander leaves, 1/2 teaspoon ground whole black pepper and salt in a mixing bowl with some amount of water to a dough consistency.
Rajgira flour is not difficult to work with as it does not contain gluten, so make it gluten-free. Make sure you have enough flour to dust while rolling the dough.
Divide the dough into equal parts and roll it out on a board.
Take a flat bottomed pan and add the rolled paratha with ghee and cook it on both sides for about 2 minutes. Serve your crispy Rajgira Paneer Paratha with no onion and no garlic tomato chutney, making it a delicious meal.
