Navratri Fast: The holy occasion of Navratri is going on. This news is especially for those who have stayed fast for nine days in such a situation. Today, we will tell you about fruit-eating food that you can prepare quickly.
Know about these easy recipes that can be prepared quickly:
Mung bean curd chutney
To make peanut curd chutney, you will need these ingredients: Roasted and coarsely ground peanuts: one cup, curd 3/4 cup, ginger-green chilli paste: 1 1/2 teaspoons, lemon juice 1/2 teaspoon, cumin: 1 teaspoon, rock salt according to taste.
Method
First, put all the ingredients in the grinder and grind them well. Now put this green chutney in an airtight container and store it in the fridge.
Dahi Aloo is to be eaten during fasting.
Ingredients: Boiled potatoes three to four, Desi ghee: two teaspoons, Cumin seeds: one teaspoon, Green chillies: two finely chopped, Rock salt according to taste, Curd: 200 to 250 grams, Finely chopped coriander leaves for garnishing.
Method: Peel the boiled potatoes and cut them into small pieces. Now heat two teaspoons of Desi ghee in a pan and add cumin seeds. Add finely chopped green chillies to the pan when the cumin seeds start crackling.
After frying them well for a few seconds, add salt to the boiled potatoes as per taste and mix. Cook the potatoes well for about three to four minutes. Now reduce the flame to low, add the whipped curd to the pan, and mix well. Now cook it for two to three minutes.
Falahari Paneer
Cut into three to four pieces paneer: 500 grams, water chestnut flour: three to four teaspoons, watermelon seeds: three teaspoons, salt: according to taste, red chilli powder: two teaspoons, roasted cumin powder: two teaspoons, coriander powder: two teaspoons, chopped green chilli: one, fresh cream 1/4 cup.
Method: Mix paneer, flour, watermelon seeds, salt, red chilli powder, and coriander powder well so the paneer is coated well with flour and spices. Heat ghee in a pan and add ginger and green chilli to it. When ginger’s colour changes ultimately, add the paneer mixture to the pan.
When the colour of the paneer becomes golden, add water to the gravy. After boiling, reduce the heat ultimately and cook on low flame for three to four minutes. After this, decorate fresh cream by adding coriander leaves.
