This time, the last Monday of Sawan and the festival of Rakshabandhan is a wonderful coincidence. Along with devotional worship and fasting of Shiva, the festival of Rakshabandhan is also to be celebrated, so why not treat brothers and sisters with some fruitful dishes.
1. Water chestnut vada
material: 1/2 cup boiled mashed potatoes, 8 thick green chilies, rock salt as per taste, 1 tsp coarsely ground black pepper, 1 tbsp finely chopped coriander, 1 tsp cumin powder, 1 tsp finely chopped ginger, 1 tsp finely chopped green chillies , 3/4 cup water chestnut flour, 1 tsp lemon juice, oil for frying
Add ginger, green chili, rock salt and spices to the potato. Make a thick batter by adding a little water to the water of water chestnut. Heat oil in a pan. Rip out the green chillies and remove the seeds and fill them with potatoes. Then wrap them in water chestnuts and fry them on medium flame till they become golden. Serve the chinga vadas of Singhada with hot Phalhari chutney.
2. Kiwi Pudding
2 fresh kiwis, 1/2 cup full cream milk, 150 grams mawa, 100 grams sugar, 1/2 tsp cardamom powder, 1 tablespoon ghee, 1 tablespoon raisins
Cut the kiwi into the mixer and make a paste. Mash the mava too. Put ghee in a thick bottom pot and fry the mawa in a low flame. After 4-5 minutes, add kiwi paste, milk and sugar and cook while stirring. When the mixture starts leaving the pan, add cardamom powder. Serve hot or cold pudding with raisins.
3. raw banana cake
2 raw bananas. 1 tsp finely chopped ginger, 1 tsp finely chopped green chillies, 1 tbsp chopped coriander leaves, rock salt as per taste, 1 tsp coarse black pepper, a pinch of nutmeg powder, ghee for frying
Boil the bananas. Remove the skin and mash the bananas. Mix all the above ingredients except ghee in banana pulp. Make the batter of the prepared mixture. Heat the ghee in a frying pan. Shallow fry the muffin on a medium flame till it becomes golden from both the sides. Serve it by adding pomegranate with curd, green chutney.
4. Singhada Dahi Vada
2 cups boiled mashed potatoes, 1/2 cup water chestnut flour, 1 tsp finely chopped ginger, 1 tbsp finely chopped green chili, 1 tbsp finely chopped coriander, 1 tbsp lemon juice, rock salt as per taste, 1 tsp crushed black pepper 1 teaspoon roasted cumin powder, ghee for frying, a cup of fresh curd
Mix all the ingredients except ghee, roasted cumin powder and fresh curd. Divide the prepared mixture into pieces and place each on the palm and shape the vada. Heat the ghee in the pan and fry all the vadas on medium flame till it becomes golden from both the sides. Remove from pan and let cool. Add curd and roasted cumin powder and serve with green chutney.
5. Falahari Dhokla
One cup mordan (rice of sama), 1 tablespoon water chestnut flour, 1/2 cup yogurt, 1/2 tablespoon finely chopped ginger, 1/2 tablespoon lemon juice, 1/2 tsp spoon fennel seeds, 1/2 tsp crushed kali Chilli, 1 green chilli, 4 curry leaves, 1/2 tsp cumin, 1/4 tbsp sweet soda, rock salt, 2 tbsp ghee
Clean the rice of Sama. Grind in a mixer and make a thick powder, take out in a bowl. Add water chestnut flour, curd and rock salt to it and keep it for 15 minutes. Add lemon juice, 1 teaspoon of ghee and water as needed to make a thick batter. Add the sweet soda to the mold and allow it to steam for 10 minutes. Check with a toothpick, if it sticks. Then take out the Dhokla from the mold. Heat a spoon of ghee in a tadka pan and add cumin seeds. When the cumin seeds crackle, add curry leaves and 2 parts chopped green chillies to it and cook it on flame for a few seconds. Serve dhokla with desired sauce.