Tuesday, September 30, 2014

Sama Ke Chawal Ka Uttapam

Sago barnyarn millet and potato pancakes -food for fasting

Sama /samu /varai  or Barnyan millet is a seed ,which is very easily available in Indian stores.It is quite small in size and round in shape,almost similar to thick semolina.It is a complex  carbs and rich in fibre so can be easily used on daily basis.It absorb a good quantity of water so is quite filling.
In North India it is mainly used during fasting as grains ,lentils and rice are not consumed during fasting,fox tail millet,sago,water chestnut flour  are few commonly used seeds or millets which are used during fasting.there are many recipes to make with samu.
I have already posted-

sama and sabudana uthaapm for vrat ka khana

Prep time-10 min
Cooking time- 15 min
Difficulty level-easy
Spice level- medium
Cuisine-North Indian
Type-snack,vrat ka khana

Sama uttapam

  • 1 cup - Samu /samak /tandul /varai
  • 1/2 cup - Sago pearls /Sabudana
  • 1 medium - Potato,boiled
  • 1.5 tbsp - Yogurt/dahi
  • To taste - Salt/namak
  • 3/4 tsp - Pepper powder /kali mirch
  • 2 tsp - Green chili,chopped
  • 3 tbsp - Fresh coriander,chopped
  • 1 tsp - Cumin seeds
Cooking Directions
  1. Wash and soak samo and sabudana in enough water in separate container for about 6 hours.
  2. Grind them into fine paste with little water(don't add too much water )
  3. In a bowl add yogurt,salt and the ground paste and make a batter of pouring consistency.
  4. Add finely grated or mashed boiled potato and mix.
  5. Grease a non stick griddle and pour a ladle full of batter.
  6. Spread to make a medium thick pancake.
  7. Sprinkle pepper powder,cumin seeds,green chilies and fresh coriander.
  8. Drizzle some ghee or oil on the pancake.
  9. When get cooked then flip the side and let it cook from other side.
  10. When become golden then remove from the pan.
  11. Serve hot with green chutney and aam papad chutney
You can also add some grated or chopped vegetables on the uttappam at step 8

Monday, September 29, 2014

Roasted Phool Makhana Namkeen

Crisp and low fat lotus seed snack

Makhana or phool makhana is a seed from lotus plant so commonly used during fasting days.This is very easily available in all Indian stores and is very light in weight.
There are so many recipes made with phool makhana.it is also used to make curries and the roasted makhana powder is used to thicken curries.I have posted -Makhana ki kheer and makhana paag and both are fasting recipes.
It is also good for health as it is light on stomach and have many medicinal properties. It is rich in calcium, it regulates high blood pressure,good for arthritis, detoxify body, cure insomnia and very good to have as a post natal food .
This namkeen makhana is very filling and a low fat snack.Though it is very easy to make but it takes some time to become crisp so you have to roast it on low heat else it will become crisp from outside but the inner portion remain raw and chewy.

salted phool makhana roast

Cooking time-15 min
Difficulty level-easy
spice level -mild
Cuisine-North Indian
Type-snack,vrat ka khana
Serve -4

  • 50 gm - Makhana/ phool makhana /fox nut/Lotus seeds
  • 2.5 tbsp - Ghee or oil
  • As required - Rock salt /Sendha namak
  • 1/2 tsp - Pepper powder/ Kali mirch
  • 1/2 tsp - Mango powder /amchoor
Cooking Directions
  1. Heat ghee or oil in a pan.
  2. Add lotus seeds and roast on low heat and keep stirring.
  3. Roast for about 10-12 minutes till they become crisp.
  4. Press a roasted seed to check, if it is roasted well then it will break into pieces,and if it still feel soft and chewy then roast for some more times.
  5. When roasted then add the spices and 1 tsp of ghee and mix well.
  6. Let it cool down completely.
  7. Store in air tight jar.
Serving suggestions-serve as a snack with tea,coffee or any beverage

Saturday, September 27, 2014

Aloo Ka Halwa / Potato Pudding

Simple and delicious potato pudding

Aloo ka halwa is a popular and delicious dessert from North India specially in Uttar Pradesh. It is the easiest and quickest halwa I have ever made. It can be eaten during fasting or as vrat ka khana/falahaar. My mom used to make this halwa especially during ekadashi and other fasting day as it is quick and filling and I learnt to make this from her. I have seen that many prefer to make this halwa from raw grated potatoes but personally I like to use boiled and mashed (not grated) potatoes to make this. Do not use oil to make this halwa, use desi ghee to get that wonderful taste and aroma.

potato pudding

Preparation time-5 min
Cooking time-20 min
Cuisine-North Indian

  • Potatoes, boiled-400 gms(3 medium)*
  • Sugar-3/4 cup to 1 cup**
  • Pure ghee-4-5 tbsp
  • Cardamom powder-1/2 tsp
  • Water-1 tbsp
  • Almonds-10
  • Pistachios-10
  1. Peel and mash the boiled potatoes.
  2. Heat ghee in a heavy bottom pan or use a non stick pan.
  3. Now add the mashed potato and saute on medium heat.
  4. Keep stirring the halwa else it will start charring and sticking at the bottom.
  5. After approximately 10 minutes it will change colour and turn light golden and start giving out a nice aroma.
  6. Add sugar and water and keep stirring till it starts leaving the sides of the pan .
  7. Now add cardamom powder and chopped almonds and pitachios.
  8. Mix well and serve hot.
1-*you can also make this halwa with boiled sweet potato/shakarkand,then you have to use little less quantity of sugar.
2-* *You can adjust the quantity of sugar according to your taste.

Friday, September 26, 2014

Sama and Potato Tikki - Navratri Special Recipe

Crisp and delicious patties made with barnyarn millet,potato and spices (food for fasting)

Most of the people in North India fast during Navratri and eat only satvik food as grains and pulses are prohibited during fasting .
Sabudana(sago),Singhora ka atta(Water chestnut flour),kuttu(buck wheat flour), Sama(Barnyarn millet ),Rajgiri atta,Ramdana are commonly used  for making pattices, pooris and pilafs.
All fruits can be used but in vegetables only Potato,sweet potato,colacosia ,yellow pumpkin,yam,bottle gourd,cucumber,raw banana are prefered,and only some selected spices can be used during fasting i.e sendha namak(rock salt),pepper powder,mango powder,asafoetida and cumin seeds.But it may vary from region to region and family traditions and rituals.

I often make sabudana vadas but today I wanted to try something different, so just tried this sama and potato pattice and it turn out crisp and delicious,we all loved this new and delicious recipe:)

sama and potato pattice

aloo and samak pattices-fasting recipe

Prep time-20 minutes
Cooking time-10 minutes
Difficulty level-easy
Spice level-mild
yields-approx 25 pieces

  • Sama/Maraiyo/Mordhan/Varai -1/2 cup
  • Potatoes/aloo ,boiled-4 (medium size)
  • Green chilies,chopped-1.5 tsp
  • Ginger/adrak, chopped- 1tsp
  • Fresh coriander/dhaniya,chopped- 3 tbsp
  • Pepper powder/kali mirch- 1tsp
  • Cumin seeds/jeera- 1 tsp
  • Mango powder/amchoor - 1.5 tsp
  • Salt/namak -to taste
  • Cooking oil/Ghee- 3 tbsp 
  1. Add sama and 1 and 1/4 cup water in the pressure cooker and pressure cook for 3 whistles on medium heat.
  2. When cooker cooled down completely then take out the cooked sama in a bowl and mash with a spoon and then let it come to room temperature.
  3. Mix together grated potato,sama and all the ingredients and mash well.(the proportion of cooked sama and boiled potato mixture should be almost same)
  4. Grease your palms and make patties of same size from the mixture.
  5. Heat oil/ghee in a flat nonstick pan and shallow fry the patties on medium flame till  they become golden and crisp from both the sides.(avoid deep frying)
  6. Drain on a paper napkin and serve hot.
you can also add 2 tbsp of crushed peanuts at step-3

For more fasting recipes please check -vrat ke recipes