Aloo Kees

Ingredients

3-4 medium size potatoes
1-2 green chillies
2 tablespoon desi ghee
1 tablespoon jeera
1/2 teaspoon red chilli powder
1/2 cup coarsely ground roasted groundnuts
Coriander and lemon juice for garnishing
Salt to taste

Process

Wash and grate the potatoes.
Wash it in a stainer if non-sticky texture is preferred.
In a bowl, add to the grated potatoes chopped green chillies, red chilli powder, groundnut powder and salt. Mix it well.
Heat ghee in a pan.
Add jeera and let it splutter.
Add potato mixture and mix well.
Cover it and let it cook on low flame.
Garnish with lemon juice and green coriander.
Serve with vrat wala nimbu ka aachar and fresh curd.

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Vrat wale Aloo

Ingredients

3-4 boiled potatoes
2 green chillies chopped
1 tablespoon of finely chopped green coriander
1 tablespoon ghee
1 tablespoon jeera
1/2 teaspoon lal mirch powder
1 tablespoon roasted peeled and crushed groundnuts
1/2 cup curd
Salt to taste

Process

Peel and cut boiled potatoes.
Heat ghee in a pan.
Add jeera till it crackles.Add aloo, lal mirch, green chillies and groundnut powder.
Mix beaten curd and salt.
Garnish with green coriander.

Enjoy as a vrat/upas dish!

Mungfali ki Chutney

Ingredients

1 Cup chopped hara dhania (coriander leaves)
1/2 Cup roasted and peeled groundnuts
2 Hari mirch
Pinch of jeera
1/2 Cup dahi (curd) or 1/2 Tea spoon lemon juice
Salt to taste

Process

Grind all the items together in a mixer jar.
Add dahi or lemon juice as per taste.
This chutney can be served in upas/vrat.

P.S. – If preferred can add 2 cloves of lahsun (garlic) but then it cannot be used for upas/vrat.

Vrat / Upas ki Chutney

Ingredients

1 Cup chopped hara dhania
1/2 Cup groundnut powder (groundnuts dry roasted, peeled and ground to coarse powder)
1 Green chilli
Pinch of jeera
Salt to taste
1/2 cup dahi (curd)

Process

Grind dhania, jeera, mirch, groundnut powder and salt in a mixer grinder.
Remove it in a bowl and ad  curd.
The chutney is ready to be served with all vrat/upas items.

Danya chi Kadhi

Ingredients

1/2 Cup mungfali powder (groundnuts dry roasted, peeled and coarsely ground)
1 Cup dahi (curd)
1 Hari mirch (green chilli chopped)
1 Table spoon finely chopped hara dhania (coriander leaves)
1 Tea spoon ghee
1 Tea spoon jeera (cumin seeds)
1 Laung (cloves)
5 Kali mirch (pepper)
1/2 Tea spoon lal mirch
Pinch of sugar (optional)
Salt to taste

Process

In a mixer jar make fine paste of groundnut powder adding little water.
Add this paste to dahi and mix well.
Heat ghee in a pan and add jeera, kali mirch and laung.
Pour dahi-groundnut mixture stirring continuously .
Add hot water to get the required consistency.
Add salt, sugar and lal mirch.
Boil for 2 mins.
Garnish with hara dhania and serve with Bhagar (sama chaval,mordhan,samo), Saboodana usal, Ratala kees or Saboodana vada.