Bhagar recipe /sama chawal pulao


Good Food

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Happy Stomach

~sadhana mishra

Sama chawal is also known as barnyard millet. This dish is more popular among Maharashtra region. Main fasting recipe of everyone here is bhagar.

Wholesome and full of nutrition. This keeps you full for longer time. Best during Navratri fasting. Call it pulao or bhagar but the recipe fulfills one completely.

Bhagar

Cooking bhagar is very simple and cooks up within 10 minutes.

This recipe is also a good idea for kids lunch box or during long travels. I do cook them up on any lazy day when you don’t feel like spending much time in the kitchen.

Though in many parts of Purvanchal region people don’t consume Sama chawal during fasting, including me. But it’s best for people who eat this during fasting or any day cooking.

Let’s get the recipe card

#foodblogger#bhagar#purvanchaltadka

Bhagar/Sama chawal pulao

Ingredients

  • 1 cup bhagar/sama chawal
  • 2 cup water
  • 3 to 4 tablespoon ghee/ groundnut oil
  • 1 1/2 teaspoon sendha namak or as per taste
  • 2 tablespoon roasted peanuts
  • 1 tablespoon kaju / cashews
  • 1/2 tablespoon jeera / cumin
  • 2 green chillies chopped
  • 1 potato chopped
  • 1 teaspoon lemon juice
  • Water for rinsing the bhagar

Method

  • Rinse the millet well and throw the water, keep aside
  • Heat pan with ghee
  • Add jeera, green chili. Saute
  • Add chopped potato
  • Add roasted peanuts and kaju
  • Cover and cook for 1 minute
  • Open the lid and give it a nice mix
  • Add bhagar with 2 cups of water
  • Mix well
  • Add sendha namak
  • Cover and cook for 5 minutes
  • Open the lid add lemon juice, give it a nice mix
  • Garnish with coriander leaves
  • Serve hot
  • Bhagar is ready to enjoy any fasting day or just as dinner.
  • Hope you enjoyed this simple recipe
  • Until then keep exploring…….

Note- Measurement for 1 cup Bhagar is 2 cup water. You can adjust accordingly. Jeera also is optional if you don’t consume during fasting.

Rating: 1 out of 5.

Mango lassi recipe


Lassis are in high demand during summer’s. Every household tries to recreate new recipes to match the tastes buds of our loved ones. So, today it’s mango lassi for everyone. A simple and no fuss recipe to try.

Mango lassi

In my recipes I mostly try to avoid using food colour, as we already intake all these preservatives from the packed food.

Lassi is a traditional drink in India ,flavored with fruits, mint or be it salty. Lassi is an yoghurt based drink. Mango lassi is just like having milkshake.

Drinking Lassi has it’s own benefits. If one is suffering from acidity then this is the best drink for them. Lassi is good for digestion and skin.

Lassi is made with curd, add water to the curd and whisk is, dilute it and Lassi is ready. Add your flavor like if you want it salty or sweet.

Let’s get the recipe

#mangolassi#foodbloggers#indianfoodblogger#purvanchalstadka

Mango lassi

Ingredients

  • 1 cup curd or buttermilk
  • 1 cup mango pulp
  • 1/2 teaspoon elaichi powder
  • 1/2 sugar or as per taste
  • Few drops of mango essence
  • Some chopped pistachios for garnish

Method

  • Take a blender jar, pour curd or buttermilk, mango pulp, elaichi powder, sugar and mango essence
  • Blend it for 1 minute
  • Pour it in the glass
  • Garnish with pistachios
  • Serve it chilled
  • Enjoy your mango lassi
  • Until then keep exploring…….

Rating: 1 out of 5.

Do Rate Us….

Milk Halwa/Dhoodh halwa/palkova


Best recipe for any fast, as navratri is here you can try out making this milk halwa.

Milk halwa is one such sweet that is served at every sweet shop in Uttar Pradesh ,you can find them easily. This halwa can be stored in refrigerator in an air tight container.

This sweet can be made for all festive occasion especially Krishna janmastami .

Paal means milk in Tamilnadu and kova is actually khoya. So the name palkova. This is called milk halwa as well.

Let’s see the recipe card

#palkova #milkhalwa#purvanchalstadka#foodbloggers#indianfoodblogger

Palkova

Milk halwa

Ingredients :

  • 1 litre milk
  • 1/2 cup sugar or as per taste
  • 1 tablespoon elaichi powder

Method :

  • Take a large kadhai
  • Boil milk till thick. This takes an hour
  • Once milk has thicken add sugar and elaichi powder
  • Cook till sugar melts properly
  • Milk halwa /palkova is ready to enjoy
  • Hope you liked this recipe
  • This is same as making khoya only difference is we add sugar and elaichi powder and keep it condensed
  • Though later it thickens
  • Until then keep exploring…….
Milk
After adding sugar and elaichi powder
Ready to eat

Tomato chutney/Vrat ki chutney


Fasting for nine days is not everyone’s job,that too with strict restrictions. In our house we don’t deep fry things like making puris,bhajiyas or even chipsAs we say kadhai Navami ko chadegi (means deepfrying will be done on navami) as on this day havan is done and Devi is offered kala chana,puri and kheer then after she is offered we can enjoy.This implies to the house were someone is fasting for nine days otherwise you can deep fry.Cooking food for yourself and then rest of the family member is quite a work.

So to keep oneself going you need eat the right thing,which includes rajgire,sinhghada.

Today I am sharing with you simple tomato chutney for any fast in which you eat sendha namak.

Before starting wanted to just show you how the sky looks today😊

Sunset

So,let’s get the chutney recipe

#purvanchalstadka#chutney#indiancooking#vratrecipes#fasting #navratrirecipes#tomatochutney#foodbloggers#indianfoodbloggers

Tomato Chutney/Vrat ki chutney

Ingredients:

  • 2 tamotoes
  • 2 green chillies
  • 1/2 tablespoon sendha namak
  • 1 tablespoon sugar
  • 1 tablespoon roasted groundnut
  • 1/2 tablespoon grated ginger

Method:

  • Take all the given ingredients in a blender jar and blend it fine
  • There you go yummy Tomato chutney is ready to relish with sabudana vada or singhade ki roti.
  • Hope enjoyed reading this post,
  • Until then keep exploring……

Makhan Misri


Today being Janmasthami, aka lord Krishna’s birth and we in India and abroad are celebrating it with full zest .Lord Krishna was fond of all the milk products stuff like the most loved one is Makhan Misri which I’ll be sharing with you. This makhan misri can be made without any occasion as well,it tastes best when you have them with puris or parathas.A traditional way of making, completely authentic.

On this prayer and puja is done at midnight with all the bhajans and dance,and it’s my belief and experience that it rains on Janmasthami, it way be a drizzle but it will ,so this year as well it rained at midnight. Jai shree Krishna!!!

Let’s get the recipe

#purvanchalstadka #foodbloggers #indianfoodblogger#traditionalfood#festivefood#Janmasthami #culture

Makhan misri

Ingredients

  • 1 cup fresh makhan
  • 1/2 cup misri/khadi sakhar
  • 1 tablespoon chopped pistachios
  • Few saffron strands

Method

  • Take bowl and mix all the given ingredients
  • Garnish with chopped pistachios
  • Makhan misri is ready to be offered as prasad or simple indulgence
  • Until then keep exploring…..

Sabudana Vada/How to make sabudana vadas


Sabudana vadas are the best Maharastrian snack to munch on.Sabudana are called topiaco in English. Loved by all in the house,though a bit oily, it doesn’t matter any thing eaten in limited quantity doesn’t harm☺what do you think….any ways these vadas are simple to make with very less ingredients used.Mostly made during fasting days but one can make it for any time snack…

#purvanchalstadka #foodbloggers #sabudanavada#fastingrecipes

Ingredients required:

  • 1 cup sabudana
  • 2 potatoes (boiled large)
  • 1/2 cup groundnut
  • 1 tablespoon sendha namak (or as taste)
  • 3 to 4 green chillies
  • 1/2 tablespoon grated ginger
  • Handful of coriander leaves
  • 2 potatoes
  • Oil for deep frying
  • 1 tablespoon lemon juice(optional)
  • 5 to 6 curry leaves

Soaking of sabudana:

  • Wash sabudana using a strainer
  • Remove from the strainer and keep in a bowl
  • Pour in water to the level of sabudana only not more than that
  • Cover it with a lid
  • After an hour just mix it completely, so that water has been absorbed
  • Leave for 2 to 3 hours for soaking or overnight

Method

  • Take a skillet roast groundnut on low flame
  • Let it cool down, crush them with your palm and remove the skin of groundnut
  • Boil and Peel potatoes and mash them
  • Now,take grinder add in green chillies, roasted groundnut, ginger and sendha namak
  • Grind into a coarse powder
  • Take a bowl add in the mash potatoes, sabudana and grinded powder ,add freshly chopped coriander leaves and curry leaves with lemon juice
  • Mix it well with your hands so that all the powder and sabudana is mixed properly

  • Make small patties out of all the mixture
  • Heat oil in kadai
  • Deep fry all the vadas till golden brown
  • Remove on kitchen towel
  • Your sabudana vada is ready to be enjoyed
  • Serve them with curd or green chutney
  • Enjoy your sabudana vadas

Note: i have not used jeera in vadas you can add if you wish.

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