Pink Salt for taste Singhara Atta – 10gm for binding
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Farali Pattice
For the masala stuffing: Roasted Peanuts - 100 gms Fresh Coconut – 1 nos Green Chillies - 2 nos Tablespoon Powder Sugar Tablespoon whole jeera Oil for frying Pink Salt to taste
Method: - Boil the potatoes & keep aside. After the potatoes cool down, peel them and mash them properly - Add Pink Salt & Singhara atta for binding. Make 12 - 15 medium balls of 40 to 50gms each and keep aside - For stuffing, take oil, jeera, chopped green chilly, grated coconut and roast them on medium flame - Once coconut turn brown add grounded peanut powder, sugar powder & pink salt - Make a fine paste once the stuffing is cool & make small balls of 15-20 gms each - Gently flatten the balls with the help of your palm - Place a Stuffing balls of mixture over it & cover from all sides ensuring there are no cracks and form them into a patty shape fry the pattice balls until golden brown. Place them over tissue napkin to move the extra oil - Serve hot Farali pattice with garnish of fresh coconut
(The recipe has been shared by Maharaj Bhawar Singh, Corporate Chef at Khandani Rajdhani)
PURPLE POTATO SOUP
Ingredients: 4–5 cups medium-sized purple cauliflower florets 2 cups purple sweet potato, peeled and chopped (or purple potatoes) 2 large purple carrots, peeled and chopped ½ small purple onion, peeled and chopped (optional) 4–6 cloves garlic, peeled and chopped (optional) 1.5 litre low-sodium chicken or vegetable broth salt and pepper to taste ¼ teaspoon ground cloves ¼ cup low-fat cream swirl of olive oil chopped thyme for garnish
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Purple Potato Soup
Method: - Rinse all the vegetables - Place cauliflower, sweet potato, carrots, onion, and garlic in an 8-quart stock pot. Add the low-sodium broth - Bring the broth and vegetables to a boil and reduce heat to medium - Simmer until potatoes and carrots are soft, approximately 10–20 minutes - Once potatoes and carrots are soft, remove from heat and allow to cool completely to room temperature - Pour the cooled mixture into a high-powered blender and puree until smooth and creamy - If you have an immersion blender, you can blend it right in the pot - Pour the soup back into the original pot and add salt, pepper, and cloves - Swirl in cream and reheat to serve - Serve hot with chopped thyme leaves or a swirl of olive oil
Note: For a lower-sodium version, use water instead of broth.
(The recipe has been shared by nutritionist Simrun Chopra, who is also a founder of Nourish with Sim)
SABUDANA KHEER
Ingredients: Sabudana – 100 gms Full Cream Milk – 1 ltr Sugar – 100gms Green elachi Powder ½ teaspoon. Dry fruits.
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Sabudana Kheer
Method: - Take a small bowl sabudana and soak in water for 1 hour to reduce the cooking time - Take a pan, boil the milk on medium flame. Then, add soaked sabudana - Stir occasionally making sure it doesnt stick to bottom of pan - Boil it for 5 minutes until the sabudana turns transparent - Add sugar as per your taste along with pinch of green elachi powder & dry fruits - Mix well until the milk thickens - Serve sabudana kheer with a garnish of chopped dry fruits
(The recipe has been shared by Maharaj Bhawar Singh, Corporate Chef at Khandani Rajdhani)
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