Singhara flour is an ingredient that is commonly used for making dishes during Navratri fasts. You can prepare many mouth watering dishes with singhara flour, such as poori, pakori and burfi. Singhara burfi is a sweet dish that you can enjoy with other meals of Navratri. All you have to do is prepare these burfis once and can enjoy them for all the nine days. Singhara burfi is also not very difficult to make and is very yummy in taste. This flour is available easily in markets during Navratras.
Ingredients 1/2 cup Singhara Flour (water chestnut flour) 2 tbsp Ghee 1/2 cup Khoya 3/4 cup Sugar 1/2 cup Water 1/2 tsp Cardamom Powder Method Stir-fry flour in ghee in a heavy pan to a light pink color over low flame Transfer immediately to another vessel after frying. Stir-fry Khoya in the pan till there are no lumps and it is of light pink color Mix cardamom powder and flour to it.Set aside for cooling . Make thick syrup by boiling water and sugar till it is of thicker consistency (One can check for the right consistency by putting a drop of syrup in cold water. If it forms a soft ball than it is of right consistency) .Remove the pan from flame Mix the syrup immediately to the Khoya mixture, stirring vigorously to blend it well Grease a plate and transfer the mixture to it.Level it and let it cool When cool and set, cut into pieces, using a sharp knife. The Burfi is ready to serve.
A common in South Indian restaurants, a dish that is liked by all. Poori with Aloo masala also called Poori Kizhangu or served with spicy Kurma, whichever way, its a aure treat.
So here goes my favourite.... a sunday brunch item....
Ingredients: For poori: 2 cups Wheat flour Water to knead for dough pinch of Salt Oil for deep frying Knead dough and keep aside for 1/2 hour. Make pooris, deep fry and serve hot.
For Aloo Kurma 1 Potato diced 2 Onion (diced) 1 Tomato (diced) 1 Green chilli ½ tsp Ginger garlic paste ¼ tsp Turmeric powder ½ tsp Red chilli powder 1 tsp Coriander /dhania powder ½ tsp Salt (or to taste) 3 stks Coriander leaves (for garnishing) 1 tsp Ghee 3 tsp Oil 1 cup Fresh grated coconut 1 tsp Poppy seeds ¼ cup Water (approx) Curry leaves 1 Bay leaf ¼ tsp Cumin seeds ¼ tsp Fennel seeds 2 Cloves 2 Cardamon 2 Cinnamon stick (small)
Method: Grind coconut, khus khus and water to make a thick paste and keep aside. Wash and peel the potatoes, cube them and keep aside. Heat oil and ghee in a pressure cooker, add cumin, fennel, cloves, cardamom, bay leaf, cinnamon and fry them for few seconds then add chopped onions and green chilli saute until golden. Now add the ginger garlic paste and fry for few seconds. Add the tomatoes along with turmeric , red chilli powder, coriander powder, salt and cubed potatoes. Fry for few seconds and add 1 cup of water and pressure cook up to 2 hiss and switch off. When the steam comes to a stop completely, carefully open the cooker and add the coconut paste and simmer for 5 minutes. Garnish with coriander leaves and serve hot with Poori.
Gud or jaggery as we call it is a great source of Iron. A sweet that we all commonly make is sweet Pongal but how about making a Halwa with it???
100 gms Semolina (Suji/Rava)
50 gms Jaggery (crushed)
50 gms mixed nuts (chopped)
3 tbsp Ghee
1 cup Milk
1 cup water
Take little ghee in a pan or kadai and roast the semolina till light brown in colour. Add milk, water, jaggery and cook till it absorbs all the liquid. Add ghee and mix till ghee is well absorbed. Garnish with nuts and serve hot.