Navratri Special Thali - Navratri festivities give you a chance to get back to the roots and deviate from the day-to-day affair.
The Aloo Sabzi, Kuttu Pakodas & Mithi Dahi in our thali tastes best when eaten together. #krishtikitchen
Recipe Given Below
Serves - 4
A. Aloo Sabzi
2 tbsp oil
1 green chilly, finely chopped
1 tsp cumin seeds
2 medium sized potatoes, boiled & peeled
3 medium sized tomatoes, finely chopped
½ tsp red chilli powder
½ tsp coriander powder
½ tsp turmeric powder
Sendha salt to taste
1½ cup water
2 tbsp curd
¼ tsp garam masala
½ tsp mango powder
Coriander leaves for garnishing
B. For Kuttu Pakodas
4 medium sized potatoes, boiled & peeled
2 green chillies, finely chopped
½ cup kuttu aata
½ cup singhara aata
1¼ tsp red chilli powder
1 tsp coriander powder
1¼ tsp mango powder
Sendha salt to taste
1 cup water
Oil for frying
C. Mithi Dahi
4 tbsp sugar
Paprika powder for garnishing
1. For aloo sabzi, heat oil in a saucepan on medium heat & add cumin seeds, cook until they start to splutter.
2. Add tomatoes & green chillies. Cook until tomatoes become tender.
3. Add red chilli powder, coriander powder, turmeric powder & salt. Mix well.
4. Roughly crumble the boiled potatoes using hands & add them in the saucepan. Cook for 10 min on low heat.
5. Add water & cook again for 10 min on low heat.
6. Add curd, garam masala & mango powder. Mix well & cook on medium heat for 10 min. While serving garnish it with coriander leaves.
7. Now for kuttu pakodas, heat oil for frying on medium heat.
8. In a mixing bowl, mash the potatoes using hands. Combine the mashed potatoes with all the ingredients mentioned under kuttu pakodas.
Note: Make sure the batter is medium thick & not runny.
9. Drop spoon full of batter in hot oil. Fry until they turn golden brown. Serve hot.
10. For mithi dahi, combine the sugar & curd, whisk it well until the sugar is dissolved. Garnish it with some paprika powder & serve.
Wishing you all a very Happy Navratri. :) #navratrispecial#aloo#kuttu#dahi#singhara#buckwheat#fasting#foodie#foodstagram#chefmode#f52grams#food52#tastemade#feedfeed#foodintheair#foodnetwork#food.
Happy Holi everyone!♀️ The festival of Holi is much awaited by everyone mainly to smear each others faces with colours or to throw water balloons. Finally by noon when everyone is done playing Holi, we all need special dishes to be made; especially sweets.
For this Holi I have prepared Shingoda Sheera or Water Chestnut Sheera which is warm to eat but also helps you to beat the heat this summer due to its coolant properties!
Here's the link for the recipe
(Link in bio)
#singhara #Saffrontouch #Goodfoodindia#Food'n'Food
I broke the “fruits only” rule to include one of the scariest, weirdest, most demonic looking things in nature. I present: the ling nut. Ling nut is actually its tame name. It also goes by water caltrop, buffalo nut, bat nut, and, my favorite, devil pod.
To be clear, Indians often translate this nut, known as singhara, to “water chestnut.” This nut is not, however, related to the better-known water chestnut often used in Chinese cooking, Eleocharis dulcis.
Origin of Ling Nut
Ling nut has been used for approximately 3,000 years in India and China. Today, however, Taiwan is one of the largest producers. Ling nuts are also found throughout Europe and are considered an invasive species in parts of the US.
Availability of Ling Nut in India
According to the book, “Tanks in Eastern India,” singharas grow throughout the East of India: West Bengal, Jharkhand, and Bihar are examples of such regions. Bihar in particular cultivates the fruit extensively in its districts of Darbhanga, Madhubani and Samastipur.
Not unlike other shelled nuts, caltrops are an autumn and early winter delight. The “Hanbook of the Economic Products of Punjab” states that singharas are planted in June and bear fruit in November.
Where to Find Ling Nuts in India
Ling nuts are a food more widely consumed in the North. In fact, vendors sell it as a street food when in season. It’s possible to find packaged flour in most of India’s large cities
Cultural Significance of Ling Nuts
Ling nuts are especially popular during Navaratri, a 9-day festival celebrated by North Indians in celebration of the goddess Durga. Durga is an incarnation of Shakti, the one revered as the mother goddess. Indians pray to Durga for the power to maintain balance during times of natural changes, which is precisely what occurs as fall shifts to winter.
Some devout Indians choose to fast for the whole period, while others make delicious dishes. The ground flour of the ling nut is used during religious rituals throughout the festival, and it’s also one of the foods acceptable on the “phalahar diet,” a regimen that shuns cereals and promotes the consumption of fruits.
Today's surprise #dinner #samosa we #bihari call it #singhara
Yummy garma garam always being my favourite since my childhood
Actually those who don't know about it..let me tell it's like a fried pockets filled with mash spicy potato and triangle in shape (jai ho mera English) Tag a #samosalover