Lifestyle

Going beyond sabudana: Millet, chestnuts and buckwheat flour become favorites


Relying on sabudana (sorghum pearls) and potato dishes to fast Navratri can be boring. To make it a fun mix while keeping the festive vibe alive, vegans can also try a healthy dose of millet, different vegetables as well as different flours. . With the attention of indigenous millet varieties, nutritionists and chefs have come up with interesting dishes.

FRUIT AND VEGETABLES SAVE US

Although mostly fruits and vegetables are consumed raw during the fast, if someone is interested in a snack, they can be turned into mouthwatering snacks. Chef Ajay Chaudhary, who has been turning different fruits and vegetables into gourmet snacks, shares: “Raw bananas, sweet potatoes, and sweet potatoes are some of the popular ingredients for this dish. salty snacks during fasting. Due to their potato-like texture, they can be made into delicious cutlets. ”

RECOGNIZE THE PURE BANANA CUT (by Chef Ajay Chaudhary)

Raw bananas


Element:

4 raw bananas

1 tablespoon green coriander leaves, finely chopped tablespoon chopped fresh mint leaves

2 green chillies, finely chopped

Mine Salt

1/2 teaspoon powdered black pepper

5-6 powdered cardamom seeds

Half cup peanuts, coarsely ground

2 tablespoons singhara powder

3-4 tablespoons buttermilk / shallow oil for frying

Method: Cut, peel and steam raw bananas until they are soft. Mash the banana and add all the other ingredients. Mix well with your hands and form a dough. In a separate bowl, make a smooth dough with singhara atta. Divide the banana mixture into 6-7 balls, then use your hands to shape into small balls. Dip the cutlets into the completely covered paste. In a non-stick pan, heat the butter/oil, then fry the cutlets. Serve hot with chili sauce and curd.

MILLET MIXES FOR A NEW FLAVOR

From pulao, khichdi, tehri to dhokla and dosa – millet is the best food alternative for those who love rice. While Sama chawal (barn millet) is still popular, people are also experimenting with kodo, mink tail and pearl millet. “Milk millet is the best guilt-free satisfaction during the fast. Since they are very low in cholesterol, low on the glycemic index and gluten-free, they can be used with almost any ingredient to make some delicious dishes,” adds Vidhi.

SAMA CHAWAL TEHRI RECIPE (by Vidhi Chawla)

Millets tehri or upma



Element:

1/3 cup sama chawal soaked in 1/5 cup buttermilk

2 cups chopped mixed vegetables Tomato puree

1 potato, chopped

1 tablespoon fennel seeds

Chopped green chili

Pepper and rock salt to taste

1 tablespoon buttermilk

Method: In a saucepan, heat the buttermilk and add the cumin seeds. After they shoot out, add the potatoes and cook for 2 minutes. Then add the vegetable and tomato puree along with the dried masala powder. Let it cook for a while. Add sama chawal and cook over low flame with lid for 5-7 minutes. Millet will bloom after fully ripening. Garnish with chopped coriander and serve hot with curd.

CARE OF A FALAHARI PIZZA?
Yes, it is absolutely true that you can eat falahari kachori or pizza while fasting! The base of the pizza is made using no maida flour and is gluten-free. Indore-based restaurant owner Dimpy Sarda shares, “Replacing maida with singhara or rajgira ka atta is key. Tomato is considered a fruit anyway and it has a bit of a nutty flavor due to Indian herbs. One can even make paneer tandoori pizza. ”

FALAHARI PIZZA RECIPE (by Dimpy Sarda)

Pizza Falahari (profile photo)



Element:

2 cups rajgira + kuttu ka atta Rock salt

1 cup curd

3 tablespoons oil

Control panel 200 gms

1 cup tomato puree

3 tablespoons herb mix

Black pepper powder

Green chili sauce

Chopped carrots, bell peppers and potatoes

Pomegranate seeds for decoration

Method: Mix flour with curd, 2 teaspoons of oil and a pinch of salt to form a smooth dough. Roll the dough into 3-4 large balls and then roll them up like custards. On a hot tawa, toast the flatbread. Besides making pizza sauce by mixing tomato puree with a mixture of herbs. Spread this sauce on flatbread and add toppings on top. If you want tandoori paneer, marinate and grill first. Bake in oven at 170 degrees C for 12-15 minutes. Once removed from the pan, garnish with pomegranate seeds and pieces of parchment paper.

TAKES CENTER BUCKWHEAT, CHESTNUT AND AMARANTH FLOUR

These flours are not only healthy but can also be used in a variety of combinations to create a variety of dishes – from poori, paratha to pizza. Nutritionist Vidhi Chawla explains how dishes made with these flours are not only beneficial but also delicious for the body. “Water chestnuts, also known as Singhara chestnuts, are cholesterol and fat free. It also has excellent cooling properties, which are beneficial in detoxifying the body when fasting. Likewise, buckwheat flour or kuttu ka atta is gluten-free and has a low glycemic index. Both of these flours can be used to make some delicious dishes,” says Vidhi.

SINGHARA OR KUTTU KA PARATHA RECIPE (by Vidhi Chawla)


Element:

1 cup water chestnut flour (singhara atta) or buckwheat flour (kuttu atta)

Mine Salt

2 boiled grated potatoes

1 tablespoon coriander leaves

2 grated carrots

1 chopped green chili

Method: Mix all ingredients together in a large bowl, knead into a dough by adding water. Let the dough rest for 10 minutes, then roll into 6-7 balls and roll into a circle as you do for the roti. Once rolled, place it on a hot pan and roast using buttermilk on each side. Serve hot with tomato chili sauce.

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