ALOO SABJI (Vrat ka Khana)

This sabzi is usually made during Ekadashi fasting. As we don't use any spices, this is flavoured with cardamoms sauteed in ghee and tempered with rock salt and crushed black pepper.

Ingredients:
Potatoes : 4-5
Cardamoms .. 2-3
Rock salt ....... to taste
Black pepper powder ... 1/4 tsp.
Ghee or oil

Method:
1. Boil the potatoes. Peel and cut into pieces.

2.In a pan heat a little ghee and add the crushed cardamoms.Now add the potato and salt. Stir well to blend and crush a few pieces of potato to make a thick gravy. Add a little water (depends on how much gravy you like) and simmer.

4. Sprinkle the crushed pepper and serve with puris or rotis made with the Shingara flour or Buck wheat flour

Watch the recipe video

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SHINGARE KI KADHI (Vrat ka Khana)

You can make this kadhi with water chestnut flour (shingare ka ata ) or buckwheat flour (kuttu ka ata)  on your fasting days. Add the vegetables that are not restricted during fasting like lotus stem, potato, sweet potato and carrots. For tanginess you can add amchoor powder, kokums or crushed anardana. Serve it with barnyard millet khichdi or sabudana khichdi.

Ingredients:
Shingara flour ... 2 -3 tbsps.(water chestnut flour)
Potatoes ............ 1 medium (cut into cubes)
Carrots ............ 1/2 (cut into pieces)
Rock salt .......... to taste
White or black pepper powder ... 1/4 tsp
Sugar .............. 1/2 tsp. (optional)
Crushed anardana .. 1/2 tsp or lemon juice
Oil .... 2 tbsps


Method:

1.Heat oil in a pan. Add the flour.

 2. Saute for a minute till you get the aroma and the colour changes.

3. Add water and stir quickly to avoid lumps. Also stir in salt and sugar.

4. Tip in the potato and carrot pieces. Simmer until done. (approx. 20 mins.) Add crushed anardana and black pepper before serving.

Watch the video 

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BREAD & EGG SAVOURY PANCAKES / BREAD AND EGG CHEELA

Omelette is the most preferred breakfast by many. Instead of serving it with bread slices try out this variation. Crumble the bread slices and whisk them in a bowl along with chopped onion, green chillies, coriander leaves etc and make pancakes / cheela. You can also add tomatoes if you like or some grated vegetables/ cheese..

Ingredients:
Bread slices: 1
Eggs: 2
Onions: finely sliced
Green chillies: 2 finely chopped ( or ) Red Chilli powder 1/4 tsp.
Coriander leaves: 2 tsp
Salt to taste
Oil .. as needed.

Method:

1. Soak the bread slices in water and mash them well or put them in a mixer to make fine crumbs. Mix all the above ingredients well into a thick batter.

2 Heat a griddle, spread the batter carefully to make a pancake about 1.2 cm thick.

3.Fry both sides using oil until the pancake is cooked well. Serve hot with any sauce.

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NARGISI KABAB

Nargisi Kabab is nothing but a hard boiled egg coated with mince meat,  'Nargisi' is derived from Nargis( Narcissus) a winter flower grown in India.



The flower has yellow center (the color of cooked egg-yolk), surround by white petals resembling cooked egg-white. Nargisi Kofta, when cut in half, the egg-yolk and egg white look like the flower Nargis. This is a Desi version of Scotch eggs.
In my recipe I am using Chicken Mince.

Ingredients:
Chicken mince .... 250 gms
Chana dal ........... 4-5 tbsps ( boiled and mashed)
Egg .................. 1
Garlic paste ... 1 tsp
Garam masala .. 1 tsp
Red chilli powder .. 1/2 tsp
Turmeric powder .. 1/4 tsp
Cumin powder ..... 1/2 tsp
Coriander powder .. 1/2 tsp
Salt ............... to taste
Besan/gram flour ... 3-4 tbsps. ( for coating) You may use bread crumbs also.
Hard boiled eggs .... 4
Oil ... to deep fry

Method:

1. Mix the chicken mince, garlic paste, boiled and mashed chana dal and all the spice powders and salt. Also beat one egg and add it to the mix.(If the mince is not ground finely then use a food processor) Keep the mix in the refrigerator for 30 minutes. It becomes a bit stiff and easy to bind.

2. Peel the boiled eggs.

3. Divide the mince into four parts. Coat each egg with the mince mixture covering it well. Roll them in dry besan or bread crumbs

4. Deep fry first on high flame and then reduce it. Since the mince is uncooked, it takes about 5-6 minutes. Fry to a golden brown colour.

5. Cut them into half and serve sauce/chutney
These could also be served as a curry with gravy.

See how to make the onion gravy paste - Here

Note: I made a simple onion gravy and added all the spice powders and salt.

Cut the Nargisi kababs into halves and pour the gravy over them.

Garnish with chopped coriander leaves and serve with rotis/naans/parathas.

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BAKED POTATO KIBBE WITH ZATAR

Kibbe is a very popular snack in the Lebanese cuisine. This is a healthier version of the same and is baked. You can make it with or without meat.

Ingredients:

Bulgur (crushed wheat) 2 cups
Potatoes ......... 4 medium boiled
Onion ......... 1 medium (chopped finely)
Dry mint ..... 1 tsp. ( optional)
Cinnamon powder... 1/2 tsp
Black pepper powder .. 1/2 tsp
Baking powder ......... 1/4 tsp
Salt ......................... to taste
Oil... 5-6 tbsps (preferably olive oil)

For the filling:
Onion ..... 1 medium


Zatar ....... 1 tbsp. (zatar is a Middle Eastern spice/condiment - a combination of sesame seeds, dried sumac, salt, thyme and other herbs)

Walnuts or pine nuts 1/2 or 3/4 cup (Crushed)

Method:

1. Soak the crushed wheat with enough water just to cover it. After a few hours the water would have been soaked by the wheat. The texture should be grainy, not mushy. (If you think you have added more water drain it out)

2. Boil the potatoes and mash them.

3. In a food processor or by hand mix the wheat and potato, adding salt, baking powder, black pepper, cinnamon powder and dry mint. Divide it into 2 parts.

4. In a pan heat a little oil and saute the onion for a minute until translucent. Add the zatar spice and crushed walnuts or pine nuts. Mix well and set aside.

5. In a baking tray, pour about 2 tbsps oil and spread evenly.Take half of the mix and spread it.
6. Spread the filling over it and the remaining wheat and potato mix on top. Press it evenly and drizzle 2 tbsps. of oil all over. Spread the oil with the back of the spoon or pastry brush.

7. Slide the knife through the mix and cut into desired sized cubes or diamond shapes.

8. Bake until it turns brown. ( about 30-35 minutes)

PS: The baking time generally varies a little depending on the size of the oven and quantity.

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