Try these seasonal recipes for Shravan

As the holy month of Shravan begins, try these season-friendly recipes that bring comfort with a dose of health

Fast Forward: Try These Season-Friendly Recipes for Shravan

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faraal handvo

>> 2 cups of buckwheat (kuttu)
>> 2 cups grated raw bottle gourd (separated from the water)
>> 2 tablespoons ginger-green chili paste >> 1/2 cup yogurt >> Salt to taste
>> 1 tablespoon of sugar >> 1/4 cup of oil>> 1 sachet of unflavored fruit salt
For the tempering: >> 1 tablespoon of oil >> 1 teaspoon of cumin seeds >> 3 teaspoons of sesame seeds

Wash and soak the buckwheat in water for at least two hours. Drain off any extra water and place in a large bowl. Add grated pumpkin, curd, ginger-chili paste, salt, sugar and oil; mix well. Pour a little of the colada pumpkin water to adjust the consistency; It should resemble pie crust. Let it sit for 30 minutes. Grease a baking pan and preheat the oven to 180°C. Mix the fruit salt into the dough until it foams and expands. Pour into pan and bake 40 to 50 minutes or until toothpick inserted comes out clean. Heat the oil and add the cumin and sesame seeds. Pour this over the baked handvo and serve by cutting into small squares. Serve with coriander chutney or a murabba. It can also be made into pancakes or baked as small muffins.
Pinky Chandan Dixit, Owner, Soam

pattice faraali

>> 6 boiled potatoes (mashed)
>> 1/4 cup peanuts (roasted and powdered)
>> 3/4 tablespoon fresh or dehydrated grated coconut
>> 1 tablespoon of sugar
>> 2 tablespoons cashews and raisins
>> 1/4 cup cilantro leaves (chopped)
>> Half a lemon (juice)
>> Salt to taste

Take five potatoes and boil them, peel them and mash them. For the filling, make small balls with a mixture of peanut powder, coconut, a little ginger and chili paste, sugar, lemon juice, dried fruit, a boiled potato, coriander leaves and salt. Now, take the boiled and mashed potatoes; add four to five tablespoons of arrowroot powder and salt. Mix well and make lemon-sized balls out of the mixture. Flatten these potato balls, place the filling balls inside and close well on all sides. Roll the balls in arrowroot powder and place them on a plate greased with oil. Heat oil in a frying pan and fry the legs one by one until golden brown. Serve with coriander chutney, khatta-meetha chutney, or cucumber raita.
Home cook Taruna Mav, owner, mom and company


For the mass:
>> 2 maid cups
>> 1 tablespoon of butter
>> A pinch of salt
>> Water as needed

For the filling:
>> 2 cups of rava
>> 1.5 cups sugar/jaggery
>> 2 cups of water
>> A pinch of cardamom powder
>> A pinch of saffron (optional)
>> 1 tablespoon of butter

Knead the ingredients into a roti-like dough. Boil two cups of water; add the ghee and sugar. Keep stirring until the sugar melts. Cardamom and saffron powder tip. Once the sugar melts, add rava. Keep stirring the mixture while it simmers for two to three minutes. Make 12 balls with the maida dough. Make 12 balls with the rava mixture. Take the maida ball, flatten it and spread it out; place rava ball inside and wrap with maida roti. Roll it up in your hand to avoid any open edges. Sprinkle the maida and roll out the dough to make a poly. Cook in a hot tawa by applying ghee to both sides of the poly.
Home Chef Kalpana Talpade, Kalpana’s Kitchen

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