FASTING SPECIAL SABJI
CHATPATA SARU
Chatpata Saru, chatpata Arbi, Chatpata Kachu, colocasia snacks recipe click here to see the video.https://youtu.be/gDnZ_hBtlPw
Ingredients
Colocasia(Saru) – 300gm
Gram flour – 1 spoon
Corn flour – 1 spoon
Carom powder – 1/2 tsp
Cumin Powder – 1/2 tsp
Coriander powder – 1/2 tsp
Black pepper powder – 1/2 tsp
Chaat masala powder – 1/2 tsp
Red chili powder – 1 tsp
Lemon juice – 1 tbsp
Oil
Salt to taste
For coating
Gram flour – 1 spoon
Corn flour – 1 spoon
Garam masala powder – 1/2 tsp
Salt little
Method
1. Wash and boil the colocasia in a pressure cooker. After boiling let the colocasia cool down.
2. Peel and cut the colocasia into small peices. Add lemon juice and salt. Mix it well, cover with a lid, and let it rest for one hour in the refrigerator.
3. After one hour add carom powder, cumin powder, coriander powder, black pepper powder, red chili powder, and chaat masala powder and mix it well.
4. Now add gram flour and cornflour. Mix it well.
For outer coating-
5. In a plate take gram flour, cornflour, garam masala powder, and salt. Mix it well and roll spicy colocasia to coat it one by one. Press the coated colocasia to flatten it.
6. Heat oil in a pan and deep fry till both sides are golden in color. Colocasia snacks(Chatpata Arbi/Saru) is ready to be served.
Special fasting recipes for making your fasting days extra special. Replace the salt with rock salt or saunda namak and cornflour or gram flour with Rajhira flour or favorite fasting flour.
CHANA DALI DALMA
CHANA DALI DALMA
Ingredients
- Split bangal gram – ½ cup
- Raw papaya (Diced) – 300 gm
- Potato (Diced) – 1
- Tomato – 1
- Water – 1 1/2 cup
- Ginger (chopped) -1tsp
- Green chilli – 2
- Dry red chilli – 2
- Punch Phuran – ½ tsp or Cumin – 1/2 tsp
- Bay leaf – 1
- Asafoetida (Hing) – 1 /4 tsp
- Roasted cumin and red chilli powder – 1tsp
- Roasted cinnamon powder – 2 pinch
- Turmeric powder – ½ tsp
- Scraped coconut – 2tbsp
- Coriander leaves chopped – 2tbsp
- Ghee/Oil – 1tbsp
- Salt to taste (Rock salt or sendha namak)
METHOD-
- Wash the dal and soak it for 10 minutes.
- Crush ginger and chili using mortar and pastel.
- In a pressure cooker take dal, potato, tomato, papaya, water, salt, turmeric, hing, ginger-chilli paste and close the lid.
- Wait till it whistles once and turn off the flame and let out all the pressure from the pressure once (let it happen on its on).
- Heat a deep pan, heat ghee/oil and then put bay leaf, red chili and panchphuran. Wait till it crackles.
- Add the boiled vegetables, coriander leaves and coconut mix it and crush the boiled tomatoes and let it cook for 2 minutes with a lid on top on medium flame.
- Sprinkle roasted cumin powder and cinnamon powder.
- Turn off the gas and serve it hot chana dali dalma with puri, rice, paratha, roti or pitha.
NOTE- You can change the vegetables as available. You can use bottle gourd, pumpkin, jack fruit or rich-gourd. You can also change ( swipe) dal with white peas.
You can eat it during fast by adding sendha namak.
odisha food delite 