SIMPLE FOOD RECIPES BY RENU

10. NAVRATRI VRAT KA KHANA – KUTTU KA PARATH AND LOKI KI SABJI / RECIPES FOR FASTING

Navratri is around the corner and most of us looking Vrat recipes. Here I have come with Kuttu (buckwheat flour) Ka Paratha and Loki ki Sabji (Bottle gourd). We are going to use very less oil for paratha’s so in a way this combination is very healthy. Follow my recipe for how you can make paratha with Kuttu Atta.

Navratri Vrat Ka Khana

Category : Main course

Serves  – 1-2

Preparation Time: 15 minutes

Cooking Time: 20 minutes

About the Recipe

Navratri is around the corner and most of us looking Vrat recipes. Here I have come with Kuttu (buckwheat flour) Ka Paratha and Loki ki Sabji (Bottle gourd). We are going to use very less oil for paratha’s so in a way this combination is very healthy. Follow my recipe for how you can make paratha with Kuttu Atta.

Ingredients

  • 1 cup buckwheat flour, 1 boiled potato medium size.
  • 1/2 tsp Pink Salt (Sendha Namak), 1/4 tsp black pepper powder
  • 1/2 inch ginger chopped, 1 green chili chopped
  • Chopped fresh coriander leaves, 200 grams bottle gourd, 2 tomatoes
  • 1/2 inch ginger, 1 green chili, 1/2 tsp pink salt
  • 1/4 tsp black pepper powder
  • 2 tsp ghee(clarified butter) for sabji, 1 tbsp oil for making paratha

Stepwise Directions

Step 1- First we will be making Loki ki Sabji. Cut bottle gourd into small pieces. Remove seeds if any. Grate tomatoes or make puree. Also cut ginger, green chili and coriander leaves. Now take pressure cooker (it is easy to make in pressure cooker) and add ghee. When ghee is hot add ginger and green chili. Saute them for few seconds then add tomato puree. Also add salt and black pepper powder and saute for few seconds. Then add chopped bottle gourd and 1 cup water. Mix and close the lid and cook until 4-5 whistles on medium heat.

Step 2 – After 5 whistles, open the lid and start the gas or induction. Let it boil open for 2-3 minutes, mash bottle gourd a bit. Add fresh coriander leaves(optional) and close the gas after mixing it. Loki ki Sabji is Ready.

Step 3 – Take 1 cup buckwheat flour and add it to big mixing bowl. Always sift the flour before making anything. Also add chopped ginger, chopped green chili, chopped fresh coriander leaves, salt and black pepper powder. We needs to add 1 boiled potato, either you can grate or you can break into small pieces with your hand. Add boiled potato and mix with flour. Start kneading flour with potato first and when needed then only add water very slowly. I have used only 2 tbsp water for making this 1 cup dough. Make little hard dough.

Step 4 – Prepare for making paratha. Put iron flat pan on gas or use non-stick flat pan. Also prepare one plastic open like a book. I have used zip bag and I had cut from 3 sides and 1 side is closed. Now open your plastic wide. And apply some oil on plastic both sides and on your hands. Then take it out small ball size dough and make it smooth then place it on greased plastic. Then close the plastic as book. And start pressing on top with your hand. We need to make thin round or oval shape paratha. So spread the dough. As it is inside greased plastic so it will be easy to spread. Once done, open plastic and take it out and place it on greased hot pan or tawa. These paratha’s are very delicate so do it very gentle.

Step 5 – sprinkle some oil on all the side of paratha and on top. Let it cook for 2-3 minutes on medium heat then turn upside down. Apply little oil other side and cook like normal paratha on medium heat. Then take it out in a plate. Make all with same process. I have prepared 4 small size paratha’s from this dough.

Note – Use wide spatula to turn upside down. And do not apply too much oil on paratha while making. buckwheat flour can absorb a lot of oil and your paratha will become very heavy and oily. 

SOCIAL MEDIA

INSTAGRAM https://www.instagram.com/flavourfulfoodbyrenu/

FACEBOOK https://www.facebook.com/flavourfulfoodbyrenu

YOUTUBE https://www.youtube.com/channel/UCPyqGvMl4c3EYoQYTw4FqgA

WEBSITE: www.wanderlustrenu.com

If you like this post and found it useful don’t forget to thumbs it up and follow for more recipe post! I am always lookout for more ideas and feedback so if you have any requests please leave me a comment below letting me know what you would like to see.

9. RESTAURANT STYLE DAL MAKHANI RECIPE / HOW TO MAKE DAL MAKHANI AT HOME

Dal Makhani is an amazing recipe and very famous in North India and this is slow cooked recipe with loads of butter. This recipe is prepared with whole black gram and some kidney beans. The more you cook on slow heat, the more taste will develop in Dal Makhani. If you do not like to eat lots of butter then you can adjust the quantity of butter. But the real restaurant style dal makhani taste comes with lots of butter only.

Dal Makhani

Category : Main Course

Serves  – 4-5

Preparation Time: 15 minutes

Cooking Time: 45 minutes

About the Recipe

Dal Makhani is an amazing recipe and very famous in North India and this is slow cooked recipe with loads of butter. This recipe is prepared with whole black gram and some kidney beans. The more you cook on slow heat, the more taste will develop in Dal Makhani. If you do not like to eat lots of butter then you can adjust the quantity of butter. But the real restaurant style dal makhani taste comes with lots of butter only.

Ingredients

  • 1 cup whole black gram, 1/4 cup kidney beans
  • 6 tomatoes(make puree), 7 garlic cloves &1 inch ginger (make paste)
  • 3 whole black cardamom, 2-3 bay leaf 
  • 3 green cardamom, 1 tsp cumin seeds
  • 300 grams butter, 1 tbsp fresh cream
  • 1/4 tsp turmeric powder, 3 tsp Kashmiri red chili powder, 2 1/2 tsp coriander powder
  • Salt – 1 tsp, 1 tsp dry fenugreek leaves
  • 2 tsp oil & fresh coriander leaves 
  • 3 1/2 cups water

Stepwise Directions

Step 1- Soak whole black gram and kidney beans for 5-6 hours. After soaking, rub dal with hands and try to take out black color of dal. And then wash 5-6 times with clean water. Then transfer to pressure cooker. Add some salt and 2 1/2 cup water. Close the lid and pressure cook for 5-6 whistles or until dal is mushy. 

Step 2 – Once dal is boiled, start making tempering or gravy. Add 2 tsp oil in a pan and 3 tbsp butter. Also add whole spices like – whole black cardamom, green cardamom and bay leaf. Let the butter melt on slow heat and together cook whole spices. Then add 1 tsp cumin seeds and saute. Then add 3 tbsp ginger garlic paste, cook on low heat for 2-3 minutes. Now add 3 tsp Kashmiri red chili powder and 1/4 tsp turmeric powder. Saute for few seconds then add 1 1/2 cup tomato puree. Mix then add 2 1/2 tsp coriander powder and 1 tsp dry fenugreek leaves. Mix and let it cook for 5-6 minutes on low to medium heat or until oil started to separate. 

Step 3 – Add boiled dal in gravy and mix. Also add 1 cup water or adjust the consistency. We need to simmer dal for 15-18 minutes minimum. So adjust water accordingly. Also add 3 tbsp butter again and let it cook on low heat. After 10 minutes check seasoning and add salt as per taste and cook for more 5-6 minutes. 

Step 4 – After 5-6 minutes add fresh chopped coriander leaves and mix. Then in last add 1 tbsp fresh cream to the dal. Mix and  wait till dal started to boil again. At this stage close the gas, Dal Makhani is ready. Serve hot with Rice/Paratha/Naan.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s