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Top 5 dishes made from rock salt (edible and food grade)
1 . Sabudana Thalipeeth
Sabudana Thalipeeth
#NC #FM #navratrirecipe #cookpadindia
Sabudana thalipeeth are crisp and soft pancakes made with tapioca pearls, mashed potatoes, ground peanuts and spices. They are also called as Upvasache Thalipeeth in Marathi language and can also be referred to as Sabudana roti.
Ingredient
2/3 cup
sabudana (tapioca pearls)
1/2 teaspoon
cumin powder
4 tablespoon
peanuts
1/2 inch
ginger – finely chopped or grated
1/4 cup
coriander leaves – chopped
1 teaspoon
lemon juice
1 teaspoon
sugar or add as required
as per taste
rock salt (edible and food grade)
as required
peanut oil or ghee as required for pan-frying
Cooking instructions
* Step 1
Soaking Sabudana
Pick and rinse the sabudana well till you get transparent water when rinsing.
Soak them overnight in enough water in a bowl.
The next day, drain all the water very well.
Make sure there is no water in them.
* Step 2
Making Sago Mixture
Add the mashed potatoes and all the ingredients to the soaked sabudana. Mix well.
Heat a non-stick frying pan or a well seasoned cast uron skillet or tawa.
Spread 1 or 2 teaspoon of peanut oil or ghee on the pan.
Apply some oil on your palms.
Take some portion from the mixture and flatten it with your palms.
You can also flatten on a ziplock bag.
* Step 3
Cooking Sabudana Thalipeeth
Place the flattened round (thalipeeth) on the frying pan. Keep the heat to medium-low or medium.
Fry till both sides are golden brown and crisp. Repeat.
If you have a large pan, you can cook 2 to 3 thalipeeth at the same time.
* Step 4
Serving Suggestions
On fasting days, serve sabudana thalipeeth with any chutney or raita or homemade tomato ketchup made without onions and garlic.
You can also have it with curd (yogurt) that has been sweetened with some sugar or jaggery.
For non-fasting days, you can serve with a chutney or raita or tomato ketchup made with onions or garlic.
Note: if there is a photo you can click to enlarge it
2 . Vrat Ki Kadhi
Vrat Ki Kadhi
#NC #FM #navratrirecipe #cookpadindia
Ingredient
1 cup/ 250 gm
full fat fresh curd (yogurt) at room temperature
3 tablespoon
amaranth flour (rajgira atta)
1/2 teaspoon
cumin seeds
1-1.5 teaspoon
ginger-green chili paste
1/2 cup
water
1/4-1/2 teaspoon
sugar
2 tablespoon
Ghee or peanut oil
1-2 tablespoon
chopped coriander leaves for garnish
as required
rock salt (edible and food grade)
Cooking instructions
* Step 1
Making Curd Mixture
Take 1 cup fresh curd in a mixing bowl. Whisk it till smooth.
Then add 3 tbsp rajgira atta or amaranth flour. If you don't have amaranth flour then you can also add buckwheat flour (kuttu ka atta), arrowroot flour or water chestnut flour (singhare ka atta).
Mix again very well. Then add 1/2 cup water.
* Step 2
Whisk the whole mixture very well. There should be no lumps.
* Step 3
Making Rajgira Kadhi
In a pan heat 2 tbsp ghee or peanut oil. Add 1/2 tsp cumin seeds and saute them till they are fragrant and change color.
* Step 4
Then add 1 to 1.5 tsp crushed ginger+green chili paste.
Stir and saute till the raw aroma of the ginger goes away.
Lower the flame and then add the curd mixture. Season with rock salt (sendha namak).
* Step 5
Garnish vrat ki kadhi with chopped coriander leaves and serve vrat ki kadhi hot or warm with sama pulao, sama khichdi, plain sama rice or rajgira paratha, kuttu ka parathas or rajgira pooris.
* Step 6
Add 1/4 to 1/2 tsp sugar. Add sugar as per your taste.
Stir very well and allow the rajgira kadhi to simmer. Do stir on occasions. The kadhi will thicken.
Note: if there is a photo you can click to enlarge it
3 . Vrat Ke Chawal Ka Pulao
Vrat Ke Chawal Ka Pulao
#NC #FM #navratrirecipe #cookpadindia
Ingredient
1 cup
sama ke chawal
1 teaspoon
cumin seeds
1/2 inch
cinnamon stick (dalchini)
2-3
cloves
1/2 inch
ginger + 1 green chili
8-10
curry leaves
1 tablespoon
chopped coriander leaves
2 tablespoon
peanuts
8-10
whole cashews
8-10
almonds
2 tablespoon
oil or ghee
2.5-3 cups
water
1 tablespoon
chopped coriander leaves for garnish
as required
rock salt (edible and food grade)
as required
lemon juice
as required
lemon wedges
Cooking instructions
* Step 1
Rinse the sama or barnyard millet a couple of times in water like the way we rinse rice.
Soak in enough water for 20-30 minutes.
* Step 2
Dry roast the peanuts on a pan or in the oven till they become crunchy.
Coarsely powder them in a mortar-pestle or in a dry grinder.
Heat oil or ghee.
* Step 3
Add the crushed ginger-green chili and saute for half a minute on a low flame.
Add the cubed potatoes & curry leaves, chopped coriander leaves and saute for 3-4 minutes on a low flame.
Now add the peanut powder and stir.
Drain the sama rice and add to the sauted mixture. stir.
* Step 4
Add all the whole spices – cumin, cinnamon, cloves, cardamom and black pepper.
Saute till the oil become fragrant and the cumin crackles.
* Step 5
When the pulao is cooking, you can dry roast the chopped cashews and almonds.
When serving the samvat pulao, garnish with the dry fruits and coriander leaves.
When serving also sprinkle some lemon juice in the pulao. You can also keep some lemon wedges by the side of the samvat pulao while serving.
* Step 6
Add water and salt as required. Pressure cook for 4-5 whistles or till the water is absorbed and the millet grains are cooked.
Note: if there is a photo you can click to enlarge it
4 . Vrat Ki Coconut Chutney
Vrat Ki Coconut Chutney
#NC #FM #Navratrirecipe #cookpadindia #cocountchutney
A no onion no garlic coconut chutney made simple and easy with just three ingredients
Ingredient
3/4-1 cup
grated coconut - fresh or frozen
as per taste
rock salt (edible and food grade)
2-3 tablespoons
water or as required
Cooking instructions
* Step 1
Grind all the three ingredients with little water till smooth.
Don't make the chutney too watery.
* Step 2
Serve coconut chutney with vrat or fasting snacks.
This vrat ki coconut chutney also goes well with the regular idli, dosa, medu vadaa and Puri..
Note: if there is a photo you can click to enlarge it
5 . Rajgira Ki Poori
Rajgira Ki Poori
#NC #FM #Navratrirecipe #cookpadindia
Rajgira poori or amaranth poori is fried puffed breads made from amaranth flour & boiled mashed potatoes.
Ingredient
2 cups
rajgire ka atta
as per taste
rock salt (edible and food grade)
as required
water
as required
some rajgira atta or amaranth flour for dusting
Cooking instructions
* Step 1
Boil the potato. Let it cool completely. Peel and mash it in a bowl.
* Step 2
Then add very little water, just about 1/2 to 1 tsp and begin to knead the dough.
* Step 3
Drain them on paper napkins to remove excess oil.
Serve rajgire ke poori hot with any vegetable curry/sabzi or paneer curry.
* Step 4
Keep aside covered for 15 minutes.
On a dusted work surface, make medium sized pooris, neither thin nor thick and fry them in hot oil.
Note: if there is a photo you can click to enlarge it
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