nutsa

Samo Rice PulavSamo Rice Pulavingredients1 cup samo rice2 potatoes1/3 cup peanuts 3 green chilies, chopped1 tsp cumin Fasting salt or sendha namak to taste 2 tbsp ghee 1 tbsp lemon juice 1 tbsp coriander, finely choppedMethodWash samo rice and soak it in water for five minutes. When the peanuts turn brown in colour, add chopped green chillies and sauté.Lightly grease your palms and shape them as you like. Heat ghee in a pan, and add cumin and peanuts. Add saffron into one tablespoon milk till well broken and dissolved. Fry the peanuts on medium heat. Nutty ShrikhandNutty Shrikhand  ingredients4 cups full cream curd6 tbsp sugar 1 tbsp pistachio, coarsely chopped1 tbsp almonds, coarsely chopped1 tbsp cashews, coarsely chopped10 to 12 strands of saffron1 tbsp milkto garnish½ tbsp mixed nuts, coarsely chopped Few strands of saffron MethodTie curd in a clean muslin cloth, hang it in acool place for six to eight hours or overnight. Fry the rice for couple of minutes, then add water and salt. Serve hot with coriander chutney. Heat oil in a wok and gently fry the kebabs until golden brown, turning them occasionally. Drain the water and keep the rice aside.Remove the kebabs from oil and drain on paper napkin. Once the potatoes are half-cooked, add samo rice and mix well.Peel and dice the potatoes into small pieces. It takes nearly 20 minutes to cook this rice. Add this to the curd mixture. When the rice is done, add lemon juice to it and mix well.Transfer it in a bowl, add sugar and whip well till sugar has fully dissolved. Kebabingredients4 raw bananas, boiled and grated¼ cup rajgira flour4 tbsp roasted peanuts, 10mm hex nut Suppliers coarsely crushed3 green chillies, finely chopped1 tsp roasted cumin 2 tbsp coriander, finely chopped½ tsp black pepper powderFasting salt to tasteOil for deep fryingMethodIn a big bowl, mix boiled and mashed banana, rajgira flour, roasted peanut, green chillies, chopped coriander leaves, cumin seeds, black pepper powder and salt. Refrigerate for one to two hours before serving. Add the dry fruits and mix. Garnish with chopped coriander and serve hot with raita.To keep things interesting while fasting through Shravan, here are a few recipes guaranteed to make fasting a delicious experience!. Now add potatoes and fry for few more minutes. Let it cook until rice and potatoes are tender. Garnish with coarsely chopped nuts and saffron. Divide the banana dough into 10 parts. Untie the cloth, the curd should be cheesy and thick in consistency.