Healthy And Delicious Recipes For Fasting Season

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!

Sabudana Khichdi (Microwave Recipe)

Healthy Faraal Recipes

Sabudana Khichdi

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

Green Chutney

Green Chutney

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

Aloo Subzi

Aloo Subzi

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

Dosa 

Dosa

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

Kurmura Chiwda

Kurmura Chiwda

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. Cook them till the curry leaves become crisp.
• Add the roasted chana dal and the fennel seeds and cook for a minute.
• Add the dry coconut slices and cook 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

Khaman Kakdi

Khaman Kakdi

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

Kand Wafers (Microwave Recipe)

Kand Wafers

Kand Wafers

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

Rajgira Theplas

Rajgira Theplas

Rajgira Theplas

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

Rajgira Paneer Parathas

Rajgira Paneer Parathas

Rajgira Paneer Parathas

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 littlerajgira 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

Buckwheat Khichdi 

Buckwheat Khichdi

Buckwheat Khichdi

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 peanutkadhi (recipe below).

*Recipe Courtesy: Tarla Dalal

Peanut Kadhi

Peanut Kadhi

Peanut Kadhi

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 cook on a medium flame for 30 seconds.
• Add the peanut powder and cook 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

Yam Raita

Yam Raita

Yam Raita

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

Pahadi Tikka

Pahadi Tikka

Pahadi Tikka

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 thetikkas 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

Rajgira Thalipeth

Rajgira Thalipeth

Rajgira Thalipeth

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

Source: India Times

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