Satvik food for fasting

Name: Satvik food for fasting
Yield: 4 People
Cuisine: Indian
Ingredients: 3 cups buckwheat flour; 2 cups boiled and mashed potatoes; Ghee for frying; Pumpkin vegetable; 300 grams finely chopped green pumpkin; 1 tablespoon ghee; 1/4 tsp fenugreek seeds; 1 tsp rock salt; 1 tablespoon sugar; 2-3 dry raw mango slices; dry potato vegetable; 3-4 medium sized boiled potatoes; 1 tablespoon ghee; 1/2 tsp cumin seeds; 1 tsp rock salt; 2-3 green chillies finely chopped; leaves chopped coriander; Raita; 250 grams fresh curd; 2 grated cucumbers; 1/2 tsp rock salt; 1 tsp ghee for tempering; 1/4 tsp cumin seeds; 1 pinch asafoetida; gravy vegetable; 2-3 boiled potatoes; 1 tablespoon ghee; 1/2 tsp J Cumin; 2 tomatoes finely chopped; 1 tablespoon rock salt

Deepti Johri @cook_20617701

kanpur

Chaitra Navratri falls in the month of March. With this Navratri, the Hindi Samvatsara Vikram begins. In Maharashtra, there is the celebration of Gudi Padwa, in the South there is the celebration of Pongal festival, and somewhere there is the celebration of Navroz. #FF

Deepti Johri @cook_20617701

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Ingredients

4 People

3 cups buckwheat flour
2 cupsboiled and mashed potatoes
Ghee for frying
Pumpkin vegetable
300 gramsfinely chopped green pumpkin
1 tablespoonghee
1/4 tspfenugreek seeds
1 tsprock salt
1 tablespoonsugar
2-3dry raw mango slices
dry potato vegetable
3-4medium sized boiled potatoes
1 tablespoonghee
1/2 tspcumin seeds
1 tsprock salt
2-3green chillies finely chopped
leaveschopped coriander
Raita
250 gramsfresh curd
2grated cucumbers
1/2 tsprock salt
1 tspghee for tempering
1/4 tspcumin seeds
1 pinchasafoetida
gravy vegetable
2-3boiled potatoes
1 tablespoonghee
1/2 tspJ Cumin
2tomatoes finely chopped
1 tablespoonrock salt
leaveschopped coriander

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Steps

1

Peel and chop the pumpkin. Heat ghee in a pan, add fenugreek seeds and fry them. Mix the pumpkin with salt and cook till 70% cooked. When the pumpkin is cooked to this extent, add sugar and dry raw mango slices and cook for 3-5 minutes.Vegetables are ready
2

Boil and mash the potatoes. Heat ghee in a pan, add cumin seeds and green chilies, then mix the potatoes with salt, then fry for 2-5 minutes. Add chopped coriander leaves. The vegetable is ready.
3

For the raita, whisk yogurt in a bowl and add peeled and grated cucumber. Heat ghee in a pan, fry cumin seeds and asafoetida, and mix it into the raita. Season with salt before serving. The raita is ready.
4

For the puri, place boiled and mashed potatoes in a large plate. Mix the buckwheat flour into the mixture and knead it into a dough. If necessary, add a little water to make the dough. Heat ghee in a pan and add this flour.
5

Heat ghee in a pan, form small balls of this dough, roll them into puris, and fry them until golden brown. The kutta puri is ready.
6

In a plate, dry pumpkin vegetable, dry potato vegetable, dry potato vegetable and raita along with hot puris and green chutney of coriander and mint.