Secret of a chicken recipe is in its marination, this Angara Tangdi Chicken or Fiery Chicken Leg recipe of mine is simple however it yields scrumptious chicken, which a chicken lover will never be able to say No. It is absolutely necessary that the marination goes into the core of chicken so that after you have cooked and bite is taken, taste oozes from depth of chicken in each bite. As they say there is science in everything, same applies to cooking. It is the combination of spices which gels so well with raw chicken when kept for hours to yield the mouth watering taste.
Kuttu ke Puri (कूटु के आटे की पूरी) is something which is most commonly consumed during the days of religious fasting e.g. Navratri, Shivratri, Ekadashi. This buckwheat flour poori (puffed bread) is not much different from normal puri, except that here I add grated boiled potato in the dough for that added flavour. There are few other flours like Amaranth (Rajgira) flour and Water chestnut (singhara) flour, which can be used to make fasting (vrat) food. Here I am sharing the step by step pictorial recipe of Buckwheat flour poori.
Recently I tried Makhana Kheer, then I thought why not try out something different with Makhana / Lotus Seeds? My quest led me to try out these cutlets made from Makhana, something which I would call easy to make. A perfect starter for any day, and best you can have it during Navratri and whilst fasting. Below is my detailed step by step pictorial recipe of “Makhana Cutlet (मखाना कटलेट) or Lotus / Foxnut seeds cutlet”.
I often hear my fellow friends saying they don’t get time to cook or cooking takes time, and this means dessert is one thing which normally goes out of window. I am sharing this step by step pudding recipe of Lotus seeds, also known as Foxnut seeds which can be made in jiffy. It is more commonly known as “Makhane Ke Kheer” (मखाने की खीर). This is phalahari kheer recipe that suitable for Navratri fasting or vrat or any upwaas, like Mahashivratri. Makhana is healthier than any other cornflake cereals or popcorn, hence I normally roast it and keep it in jar and simply munch it when hungry.
Vrat wali aloo Sabzi (Simple Potato curry with out garlic or onion) is simple and delicious and is ready is minutes. This curry / sabzi is consumed mostly during the days when one observing fast and restricts from consuming garlic or onion. This “Falahari” sabzi goes well with Kuttu ke poori (Buckwheat flour puffed bread).
“Lauki ki Kheer” (लौकी की खीर), also known as Bottle Gourd Pudding, Bottle Gourd Pasayam, Doodhi Kheer is a healthy, easy to digest and very refreshing dessert made with bottle gourd. This kheer is mainly made in my house during auspicious Navratri days, when we keep fast and can’t consume the regular rice kheer. It is surprisingly very easy and quick to make. Who says Navratri food needs to be boring? My platter is always full of such tasty food even during Navratri.
Whilst Lauki / Bottle Gourd Kofta curry is my favourite, but this dessert (Kheer) also leads in the things my guests love.