Singhara ki barfi( water chestnut flour burfi)

Singara ki barfi does not require much cooking time and is also allow on fasting days.I like the way my mom- in- law sets it in a flat dish and then cuts it into neat squares and serve it with milk.

Ingredients:

• Singhara ka atta( water chestnut flour)-1 cup
• Sugar-1 cup
• Ghee- 2 tbsp
• Green cardamom powder-1/4 tsp
• Almonds(chopped)- for garnish

Method:
Heat ghee in a heavy bottomed pan add singhara flour and roast until nice aroma.
Turn off the and transfer the roasted flour in a mixing bowl and let cool a bit.
Add sugar and and 2 cups of water, mix well with no lumps.
Pour this mixture on same put on medium heat and cook.
Stirring continuously and until the mixture the thickens or leave the sides.
Add cardamom powder and mix it well.
Turn off the heat and grease a steal plate with ghee.
Pour the mixture and spread evenly.Garnish with chopped almonds.
when cool completely,cut into squares and serve.
Enjoy:
This sweet does not have a long shelf life,should be consumed within a day.

Aaloo Tamatar ki sabji( potato tomato curry)

I always make this simple and delicious curry during periods of fasting.It is very easy to make and it
Does not require much cooking time.

Ingredients:

• Potato -3 to 4 ( boiled,peeled and roughly mashed)
• Tomato -1 ( chopped)
• Cumin seeds-1/4 tsp
• Turmeric powder-1/4 tsp
• Green chili-2 (slit)
• Ginger-1 tsp(grated)
• Coriander leaves for garnishing
• Salt to taste
• Ghee-2 tbsp

Method:
Heat ghee in a pan add Cumin seeds,ginger and green chili,let it splutter.
Add tomato and cook for 2 to 3 minutes until tomatoes are soft.
Add turmeric powder,salt and mashed potato and cook for 1 minute.
Add 2 cups of water,cover and simmer for 6 to 8 minutes.
Turn off the heat and garnish with chopped coriander leaves.
Enjoy!!!!
Linking this to:

Hearth and Soul blog Hop: 4/14/014 Simple dishes edition at Zesty South Indian Kitchen

Til ki barfi using Milk Powder

Another recipe of milk powder with sesame seeds. I found this recipe in  Manjula's Kitchen It is very simple,easy to prepare with less ingredients and in very less time.Tomorrow is Maha shivrartri so this is perfect sweet option for fasting days.

Ingredients:

• Til(sesame seeds)-1 cup
• Milk powder-1cup
• Sugar-1/2 cup
• Heavy cream-1 cup
• Almonds for garnishing
• Cardamom powder-1/4 tsp

Method:
Dry roast sesame seeds in a heavy bottomed pan on medium heat until they turn
Little golden color.Transfer roasted seeds in a plate.
In same pan add heavy cream and milk powder and cook on medium heat,till
Mixture is turned to thick paste and binding together.Don't forget to stirring continsully.
Add roasted sesame seeds and mix it thoroughly.Stir for 1 to 2 minutes.
Now add sugar and cardamom powder and mix well.
Keep stirring for 2 to 3 mintutes or till the mixture combine together.
Spread the mixture evenly into greased plate. Let it sit for 1 to 1/2 hours.
Original recipe called for 2 hours so depend on the temperature of place.
Cut pieces into desired shape. Put the almonds on center of barfi and
Press slightly.Keep in an airtight container for upto 2 weeks.
Enjoy!!!!

 Linking this to:
 Cook N Share What You Like Event & Giveaway
&

 Lets cook with seeds

Sabudana Kheer

As we all know that sabudana kheer is most common sweet made during fasting days or If you want something quick for dessert It's easy to make and involves minimal effort. My mom used to make with lots of cashew,Makhana( lotus seed), poppy seeds,grated coconut and so does i.it tastes really awesome.

Ingredients:

• Sabudana( sago)-1/4 cup
• Milk-5cups
• Sugar- 1/2 cup
• Poppy seed(खस खस)-1 tsp
• Coconut grated- 1 tbsp
• Lotus seed(मखाना)-1tbsp
• Raisin(किसमिश )-few
• Ghee- 1 tsp
• Cashew nuts- 8 -10

Method:
Wash and drain sabudana,keep aside for 10 to 15 minutes.
Heat ghee in a pan fry cashews, poppy seed,raisin and coconut and
Makhana till they turn golden brown and keep aside.
Heat milk in heavy bottom pan, when milk starts boiling.
Add sabudana to the milk,cook and stirring occasionally till the sabudana is cooked.
Add sugar and all dry fruits, poppy seed, coconut and mix well.
Boil for  another 3 to 4 minutes. Turn off the heat.
Serve warm or cold.
Enjoy!!!

Makhana ki hkeer (Lotus Seed Pudding)

Makhana is also known as phoolmakhana in Hindi and fox Nuts,Lotus Seeds,euryale seeds in English. it is high in fiber,to helps to avoid constipation. makhana is digestive for all age group.it increases moisture level  in body tissues.
We generally make makhna kheer during the fasting . Makhana  kheer is very easy and simple to cook.

Ingredients:

• Makhana-2 cups
• Milk-5cups
• Sugar-1cup
• Green cardamom powder-1/2tsp
• Saffron-4 to 5strands
• Ghee-1tbsp
• Dry fruit-1tbsp(pistachio,almonds and raisin)

How to prepare:
Heat ghee in pan roast the makhana till crisp.
Cool it down and cut it into halves. Heat milk in pan and let it boil.
When it start boiling add sugar to the milk and let it Boil on low medium heat,get until to half.
Add makhana and stir until makhana is completely soft.
Add dry fruits and saffron and cardamom powder. Turn off the heat.
You can serve it cool or hot ,depending on your choice.
Enjoy!!!!
Note:
you can adjust the sugar as per your taste.

Sabudana Khichdi(Sago Khichdi)

Sabudana khichadi mostly made during fast. It is very simple tasty and healthy too,

It can be eaten for breakfast or snack as well.

Ingredient:

• Sabudana(sago)-1 cup  
• Potato-1
• Peanut- ½ cups (roasted and powder)
• Cumin seed -1/2tsp
• Green Chilli-1chopped lengthwise
• Tomato -1 cut it into cubes
• Salt (sendha namak)-to taste
• Coriander leaves-for garnishing
• Ghee-2tbsp

Preparation:

Wash sabudana in water until you get clear water. Soak them in enough water 

to just cover it for 2-3 hours.

Peel the potatoes and chop into small cubes.

Heat ghee into pan adds cumin seed when they crackle add green Chilli and potatoes.

Stir and cook them until little brown. Now add tomato cook till get soft.

Then add soaked sabudana, salt and peanut mixture. Mix it properly and cover it.

Cook for 5-6 minutes on low heat. Keep stirring in between.

Garnish with coriander and serve with sweet curd.