PEANUT CHUTNEY FOR FASTING

INGREDIENTS:

• Roasted peanut(mungfalli)- ½ cup,
• Green chili(hari mirch)- 1,
• Curd(dahi)- 1 tbsp,
• Rock salt(sendha namak)- to taste,
• Coriander leaves(hara dhaniya)- ½ tbsp. 

METHOD:

               1.   Grind all ingredients together by adding little water.

.              2.  Serve with sama cutlet. 

SAMA KE CUTLET

INGREDIENTS:

• Sama rice- 1cup,
• Boiled potato(aloo)- 1 small,
• Green chili(hari mirch)- 2 finely chopped,
• Chopped curry leaves( curry patta)- 7-8,
• Coriander leaves(hara dhaniya)- ½ cup chopped,
• Roasted peanut coarsely ground(mungfalli)- ½ cup,
• Rock salt(sendha namak)- as per taste,
• Oil- for deep frying.

METHOD:

1.    Wash the rice and cook by adding 1 ¼ cup water.

2.    Allow rice to cool. Rice should not be over cooked.

3.    Now in bowl place cooked rice, mashed boiled potato, green chili, coriander leaves, salt, ground peanut. And mix well.

4.    Shape it into oval shaped cutlets.

5.    Deep fry in oil on medium flame till golden brown color.

6.    Remove from oil. Drain excess oil on kitchen towel.

7.    Serve hot with green chutney or peanut chutney.

SABUDANA KI KHICHDI- 1

INGREDIENTS:

• Sago(sabudana)- 1cup,
• Potato chopped into small cubes(aloo)- 1 small,
• Cumin seeds(jeera)- ½ tsp,
• Peanuts(mungfalli)- 2 tbsp,
• Rock salt(sendha namak)- as per taste,
• Red chili powder(lal mirch)- ½ tsp,
• Sugar(chini)- 1 tsp,
• Lemon juice(nimbu)- 1 tsp,
• Oil- 1 tbsp.

METHOD:

1.    Wash sago and drain the water and keep for 4-5 hrs or overnight.

2.    Dry roast peanuts and powder them coarsely.

3.    Add sugar, salt, red chili powder, peanut powder and lemon juice in soaked sago.

4.    Heat oil in pan. Add jeera.

5.    Once jeera splutter, add potatoes and salt.

6.    Cover the pan with lid and cook on medium high flame till they turn golden brown color.

7.    Now, add sago. And mix well.

8.    Cook on medium high flame for 5-7 minutes without covering the pan. Keep stirring occasionally. 

9.     Serve hot with curd.