Tag: satvik recipe

Singhara ki roti, satvic roti


Fasting days are here, so am I with this satvic recipe of roti which is also vegan. After having satvic food one does feel light and wholesome. You can enjoy them guilt free. There won’t be days when you’ll have to say now I am not eating this for next coming months. These food makes one love themselves and give your body the right nutrients and proportion. Including this recipe in your diet will definitely help you in weight loss but I am not a dietician so consult a doctor for that, but as said they help you maintain a balance in your diet.

Water chestnut flour as it’s known in English is a special flour consumed especially during Navratri, this flour gives one full nutrients required like zinc, iron, phosphorus and calcium.

Making these rotis are quite simple and easy. With the tips and trick you can check the recipe here.

So let’s get the recipe now

Singhare ki roti

Ingredients/method

  • 1 cup Singhare /water chestnut flour
  • 1/4 cup /Few tablespoon water
  • Ghee for applying
  • Butter paper

So the method here is simple, take a bowl add the flour, now adding tablespoon of water bring the flour together.

No kneading is required here, just get them together.

Now heat a tawa, meanwhile take a small portion of the dough place it on a butter paper and gently press them and give a round shape.

Lift the butter paper from beneath and place it on the tawa upside down. Cook the roti for 30 seconds on one side. Then flip it on the other side. Cook both the sides well till light brown. Remove from the flame apply oil and enjoy it with aloo ki sabzi or chutney.

Hope you liked this fasting recipes series.

Until then keep exploring.

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Singhara ki roti, satvic roti
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Bajra Roti / Pearl millet flat bread/Dhebra recipe


The year 2023 is declared as International Millet year by the UN to showcase the world India is the hub for millets. Taking this opportunity to make a healthy roti recipe with bajra.

Bajra is highly nutrient and full of fiber. Different recipes of bajra are available on the net, let’s get this simple roti recipe .

What is different in my recipe?

So let me tell you with so many ways of making bajra roti the one iam cooking today is not gluten free though bajra is gluten free but I have added wheat flour to it so that making them is easier.

This recipe is also called Dhebra in gujarati. The vegetables added here are a bit different, you can experiment with these as well.

So let’s get started with this recipe

Bajra ki roti

  • 2 cups bajra/Pearl millet
  • 1 cup wheat flour
  • 2 cup fenugreek leaves chopped
  • 1/2 cup soya leaves chopped
  • 1 cup palak/ spinach leaves chopped
  • 1 tablespoon red chilli powder
  • 1/2 tablespoon haldi/turmeric powder
  • 3 to 4 tablespoon sesame seed
  • 1 tablespoon grated ginger
  • 3 to 4 green chilli chopped
  • 1 tablespoon salt
  • 1 cup curd
  • 1/2 cup water
  • 4 to 5 tablespoon ghee

Method

  • Wash, then Chop the veggies
  • Take large mixing bowl add wheat flour,bajra flour,
  • Add salt, red chilli powder, haldi powder, ghee,ginger,green chilli and the leafy vegetable. Mix this well
  • Now, pour curd mix this well
  • Add water and knead a dough
  • Let it rest for 15 minutes
  • After 15 minutes start rolling them into rotis
  • Heat a tawa and cook on both the sides by applying ghee, bajra roti is ready.
  • Enjoy them with pickle or curd.

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Bathua ka raita/How to make bathua ka raita


As winters are heading towards end in India i would like to share with you one of my favourite raitas that is made using chenopodium album or bathua.some even call them as weeds and don’t know that it can be used in so many forms and is good for health as well. Bathua ka saag,raita paratha so many forms are there it has an earthy taste to it.Mostly cultivated in Northern region of India and has huge demand. A very simple raita recipe this is,do give it a try and include it your diet. Direct purvanchal se😊

#purvanchalstadka#foodphotograhy #foodbloggers #indianfoodblogger #raita#bathuaraita#chenopodiumalbum

Ingredients

  • 1 cup bathua saag/ chenopodium album
  • 1 cup curd (sweet one)
  • 1/4 tablespoon chaat masala
  • 1/4 tablespoon salt
  • 1/4 tablespoon jeera powder (cumin)

For TADKA

  • 2 green chillies slit long
  • 1/4 tablespoon jeera
  • 1/2 tablespoon ghee

Method

  • Wash and blanch Bathua
  • Chop fine and keep aside
  • Take a bowl, pour in the curd with all the ingredients given,including salt
  • And mix it well
  • Now,heat a small fry pan add in ghee,once it is hot add jeera and green chillies and saute till light brown
  • Pour it on the curd
  • Again mix it well
  • Serve them with paratha or rice
  • Your Bathua ka raita is ready
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Aloo ka Halwa/How to make Aloo ka Halwa


Aloo or potato is such a versatile vegetable, it can be eaten in so many forms and one of them is this Aloo ka Halwa as well,have you ever tried this!believe me you won’t regret this its soft ,melts in your mouth and more of all its sweet😊.As a young child i use to watch my elder sister cook this often when she would fast,as she was the one who use to cook for all in the house so taking time out and making something for yourself is quite boring or i would say we tend to feel lazy for cooking for ourself..the easiest think she could do is boil potato and make halwa.

Lets see what goes in making this

#foodbloggers #purvanchalstadka #alookahalwa#sweet#dessert

Ingredients

  • 4 large potatoes
  • 1/2 cup sugar (or as you prefer)
  • 1/2 cup milk
  • 3 to 4 saffron strands
  • 1 tablespoons elaichi powder
  • 2 tablespoon ghee

Method

  • First boil potato and mash them,keep aside
  • In a bowl take warm milk and add saffron strands cover with lid let it dilute
  • Heat ghee add mashed potatoes and saute till golden brown

  • Once you notice colour change add in saffron milk ,elaichi powder and sugar
  • Cover with a lid and let it cook on slow flame for 2 minutes
  • Open the lid and keep stirring till halwa starts leaving the pan
  • Your Aloo ka Halwa is ready
  • For savoury fasting recipes do check http://vratwale aloo
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Dryfruit Ladoo/How to make dryfruit ladoo/no sugar or jaggery ladoo


Off late one of my twin kid was not feeling energetic in the morning and whole day would just go in sitting in front of the T.V which i was too much concern about,after repeatedly asking whats wrong with you? The ans was i don’t feel like doing anything and i am more worried, went to my paediatric and got consulted..He just gave a smile and said nothing to worry as my twins are very fussy about eating he said to make them eat dryfruit ladoo daily one.The whole energy and the required amout of strength will be back.So,actually these ladoos are for them which now the whole family has .And the best part they are completely satvik and can be eaten during your fasting days.The dryfruit quantity can be of your choice only the khajur part has to remain same as it gives sweetness to the ladoo.

You do get these dryfruit ladoo in the market also ,only the rate is bit too much and at times the product being not fresh it has a different smell as well.So its better to make them in the house with everything freshly brought . That keeps our mind relaxed as well ,that we are have a good product.But today’s hectic schedule where bothhusband and wife are working it becomes quite difficult for any one to think of making dryfruit ladoo, it sounds like grannys work.like oh my god this only my mother or grandma can do its might be difficult, but believe me when i can make these ladoo all can make.

Coming to the recipe ,lets get the in the kitchen

#purvanchalstadka#foodbloggers #foodphotograhy #dryfruitladoo

Ingredients

  • 500 grams Dates (khajur)seedless
  • 250 grams Walnut
  • 50 grams Almonds
  • 50 grams Cashewnut
  • 2 tablespoon elaichi powder
  • 1/2 cup ghee
  • 50 grams poppey seeds (khuskhus)
  • 1 tablespoon nutmeg powder (optional)

Method

  • Firstly chop the khajurs into fine pieces and try to grind it little fine.Use your food processor it works well
  • Grind cashews,walnut and almonds separately
  • Heat 2 tablespoon ghee in a kadai add in grinded cashews and saute for a minute and remove
  • In same kadai add another 2 tablespoon of ghee and saute almonds,remove
  • In the same manner saute walnut also
  • Dry roast the poppey seeds and keep on a plate
  • Take a large vessel essemble all the ingredients given khajur,almonds,walnut and cashews
  • Give it a nice mix with your hands by mashing the Dates more further
  • Once it has mixed well with all the dryfruit
  • Add in elaichi powder and nutmeg powder
  • Mix them again
  • Start making ladoo out of it
  • And roll them on the khuskhus (this is optional)
  • Here you go….Dryfruit ladoo without any sugar is ready
  • This can be stored in the freezer in summers and winter you dont need to refrigerator them
  • Complete energy ladoo are ready.
  • Can be eaten during any fast to keep up energetic
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Vrat wale Aloo/Fried potatoes for fasting /How to make Fried potatoes


Fasting has being in Indian culture since the era of Ramayana. There are many benefits of fasting, it controls your body,mind.if done in right mannerAs whole country is celebrating Navratri and some people like me are fasting for whole 9 days .Here’s the recipe that i make and eat every year.Vrat wale Aloo is what i am sharing today,i would like to tell you all that i dont have jeera (cumin)in my fast,you can use if you wish.

I have my fast a bit different from others in the sense of eating.

#purvanchalstadka #foodbloggers #vratwalealoo#Fasting #satvikfood

Ingredients

  • 4 potatoes (boiled)
  • 2 tablespoon peanuts
  • 2 green chillies
  • 1/2 tablespoon sendha namak
  • Coriander leaves for garnish
  • 1 tablespoon oil (i use sunflower oil in fasting)

Method

  • Peel the boiled potatoes and cut them into 4 parts
  • Dry roast the peanuts and let them cool
  • Take a grinder and grind peanuts with green chillies and sendha namak to a coarse powder
  • Now heat oil in a kadai add in the potatoes and cook on medium flame with mixing them
  • Once you see them turning light brown, give them a stir now
  • Again cook till light brown on all sides
  • Now add in the grinded powder and mix well
  • Garnish with chopped coriander leaves
  • Have them with curd
  • Your Vratwale Aloo is ready
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Kale chane masala/Black chickpeas curry


Mostly found in North Indian region ,black chickpeas are very fond in our house,especially by my mother in law.This recipe is a must have navratri bhog made without onion and garlic, it has a very earthy taste to it..If you wish you can add onion and garlic also..Black chickpeas are a very healthy option to make.Lets see the recipe…….food my way

KALE CHANE KI SUBZI
KALE CHANE KI SUBZI

Ingredients

1 cup black chickpeas (Kale chane soaked overnight)

4 tomato chopped

1 1/2 ginger (grated)

4 green chilies chopped

1 tablespoon jeera (cumin seed)

1 tablespoon red chilli powder

1 1/2 tablespoons coriander powder

2 tablespoons garam masala

2 tablespoon curd

2 tablespoon besan(chickpeas flour)

1 tablespoon sugar

1/2 tablespoons hing (asafoetida)

Salt as per taste

2 tablespoons oil

Some coriander leaves for garnish

KALE CHANE
BLACK CHICKPEAS CURRY/KALE CHANE

Method

Wash black chickpeas and boil in pressure cooker with salt

Take 5 to 6 whistles of the cooker or till the chanas have cooked

Remove and keep aside in a bowl

In the same cooker,add oil then jeera let it turn brown

Now add green chillies, grated ginger and hing saute ,add tomatoes and let it cook

Once the tomatoes have gone soft add haldi powder, red chilli powder, coriander powder n saute

Pour in the boiled black chickpeas and give it a nice mix (use the water in which the black chickpea was boiled)

Add water to the desired consistency, with the garam Masala and salt

Mix it well

Now take a small bowl add curd and besan mix it well without any lumps in it

Pour the curd and besan mixture in the black chickpeas and sugar again give nice mix

Close the lid of the cooker and bring into pressure and take 1 to 2 whistles

Off the flame ,let it cool down

Open and garnish with coriander leaves

Your kale chane or black chickpeas curry is ready

A complete satvik food without onion and garlic

An Astami bhog (prasad) is ready

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Makhana kheer/foxnut dessert/How to make makhana kheer


Makhana Kheer is my Hubby ‘s favourite one,boiled in milk till it absorbs whole flavour and served chilled or hot as preferred. A simple dessert with full nutritional value as it has dry fruits.This kheer has a very important place on fasting days as it is satvik .so lets start the recipe

MAKHANA KHEER
MAKHANA KHEER

Ingredients

2 cups milk

1 1/2 cup Makhana phool (foxnut)

1 tablespoon pistachios chopped

1 tablespoon almonds chopped

1 tablespoon cashews chopped

4 to 5 Dates (khajur)

2 tablespoons milk

1/2 tablespoons elaichi powder (cardamom)

Some saffron strands

Sugar as per taste

MAKHANA KHEER
MAKHANA KHEER

Method

Take a small cup warm milk and add the saffron strands in it and keep aside

In a large bowl pour milk and keep it on low flame for boiling

Once it starts boiling add the Makhana in it and stir, crush some makhana and add to make it thick

Add chopped dry fruits in it and diluted saffron

Let the milk reduce to half or until you see that milk has got thick

Add sugar as per taste and elaichi powder

Serve it chilled or hot

This makhana kheer can be relished on fasting days also

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Shinghara ki roti/water chestnut flat bread/A fasting diet recipe


Shinghara or chestnut are mostly eaten during navratris fast (a nine day fast)or any fast done by all the Indian. Chestnut have a very unique flavour and are gluten free…A very healthy roti can be made out of it ,with little ingredients….so let’s see the recipe

Shinghara ki roti

Ingredients

1 cup shinghara atta (chestnut flour)

2 potatoes (boiled and peeled)

2 green chili finely chopped

1 1/2 tablespoon shendha namak (rock salt)

2 tablespoon coriander leaves chopped

1 tablespoon ginger grated

1/2 tablespoon black pepper powder (Kali mirch)

Water for kneading the dough

Shinghara ki roti

Method of making shinghara ki roti

Take a bowl, mash the potatoes well

Mix chopped green chili, black pepper powder, shinghara ka aata (chestnut flour) grated ginger, shendha namak (rock salt) and coriander leaves

By adding 2 tablespoon of water start collecting the dough together

Use only little water so that the dough gets collected firmly

Heat the tawa ,make roti by using your hand or a greased sheet .so that it does not break

You can use your rolling pin if …you can manage

Cook it on low heat for the first time on both the sides

Then you can keep the flame on medium heat and cook

Prick little hole in between the rotis .to make them cook evenly from inside

Serve it with salad (only cucumber and tomato for fasting)

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