Singhara Atta or singhada atta, water chesetnut flour is one of the important flour or ingredients during fasting (vrat/upwas). There are various recipes made with singhara atta for fasting (phalahar) in festivals like Navratri, Durja Pooja, Janmashtami, Shiv Ratri, Ekadashi etc in North India. Singhara atta is made from singhara or water chestnut, singhara or water chestnut also known as water caltrop are floating annual aquatic plants growing in slow-moving water up to 5 meters deep, singhada atta is made from dried ground water chestnut where chestnuts are boiled, peeled, dried and then ground to flour and thus normal shelf life of singhara atta or water chestnut flour is up to a year.
Showing posts with label Singhara Recipes. Show all posts
Showing posts with label Singhara Recipes. Show all posts
Singhara Atta Cheela (Chilla) | Navratri Vrat Recipes
Singhara or Singhada atta cheela is quick fasting (vrat/upwas/navratri) recipe, singhara cheela/dosa is ideal vrat (navratri) ka khana and taste yum if you like singhara atta. Singhara Aloo Puri is great but we can't be doing that every day so this cheela is real treasure recipe which is of course very simple. Not only during fasting we can make singhara atta (water chestnut flour) cheela any day for breakfast as it’s quite filling and healthy and gluten free.
Singhara Halwa | Navratri Vrat Recipes
It's time of Navratri again and it's called Vasanta Navratri in spring season (Mar-Apr) also known as Chaitra Navratri and this year Vasant Navratra is from 11th April to 19th April 2013. Though all people doesn't observe fast during chaitra navratri but some people do that. I prepared this Singhara Halwa during last year navratra but didn't manage to post and now I got a good opportunity to use these pictures.
Singhara & Sabudana Laddoo | Navratri Vrat Recipes
Navratri is coming to end and hope all of you having wonderful time celebrating. Today is Ashtami which consider very auspicious and last day for Navratri fasting. This year is more of singhara recipes from me and to complete the festive here comes very easy, quick and delicious singhara and sabudana laddoo. This melt in mouth laddoos are delicious making it not only a good vrat recipe but for any occasion, this is in my do list for Diwali too. I used very less of ghee to make these laddoo and added water to help in binding which is my usual way of doing it, if you wish you can skip water and add more melted ghee which will sure enhance the taste further.
Vratwale Aloo Puri | Navratri Vrat Recipes
Vrat Ke Aloo Puri is popular recipe during fasting other than sabudana khichdi. Puri generally made with Singara (Water Chestnut) or Kuttu (buckwheat) flour, as these two flours are eligible to eat during fasting. Looks wise these puri may not score point as they are dark in color and not really appealing to eyes but it taste delicious. Potato is added to make the dough as it’s difficult to make dough only of singhara or kuttu atta, not only during fasting but try this any day for a change from usual poori.
Vratwale Aloo is simple potato stir fry without onion, garlic etc. In this recipe we need lots of cumin which bring wonderful flavor to the dish along with crushed coriander seeds which takes this simple aloo sabji to new level. Try this once and you will make this again and again, this recipe is very good for party or get-together as it’s very quick and simple but taste very good. I generally do this every now and then not only for fasting. This Alu sabzi is good combo with plain paratha for lunch box, which we used to have.
Recipe for Vratwale Aloo
Ingredients:Boiled Potato - 4 [large]
Ghee - 1 tbsp
Oil - 1 tbsp
Cumin Seeds/Jeera - 1 tsp
Coriander Seeds/Dhaniya - 1 tbsp
Roasted Cumin Seeds Powder - 1 tsp
Red Chili Powder - 1 tsp
Dry Mango Powder/Amchur - 2 tsp [or lemon juice 1 tbsp]
Water - 1-2 tbsp
Sendha Namak/Rock Salt - To taste
Method:
1. Boil, peel and chop potatoes.
2. Dry roast coriander seeds and crust it in mortar and pestle or mixer.
3. In a pan or wok heat oil and ghee, add cumin seeds and allow it to crack, now add crushed coriander seeds and mix. Now add chopped potatoes and sauté for 2 minutes.
4. Add chili powder, cumin powder, dry mango powder, salt and mix everything well.
5. Sprinkle 1 to 2 tbsp water and cook for 2 minutes.
Serve warm with singhara or kutu puri.
Recipe for Singhara Ki Puri
Ingredients:Singhara Atta/Water Chestnut Flour - 1 Cup/100gms
Boiled Potato - 2 [medium size]
Green Chili Paste - 1 tsp
Sendha Namak - To Taste
Oil - 1 tbsp
Water - As needed
Oil - To Deep Fry
Method:
1. Boil, peel and mash potatoes.
2. In a bowl add singhara flour, mashed potatoes, green chili paste, sendha namak, 1 tbsp oil & mix everything. Add water in small quantity and make a soft pitiable dough just like we do for poori and keep aside for 15 minutes.
~ Be careful with water as we are using potato, add only in small quantity
3. Divide the dough in equal parts and roll in to medium size puri.
There are 2 ways of doing it.
~ You can grease a ziplock bag or plastic sheet with oil and pat dough with hand to make poori. Keep a bowl of water near and dip hands in intervals, it helps in patting easily.
~ Or, grease a plastic sheet/ziplock bag keep the dough keep another greased plastic sheet on top and now roll gently using roller, remove top sheet and use a cookie cuter or any small bowl/katori to cut the puri into round shape, though cutting is optional if you have made decent round puri. This process takes little time so I generally don’t cut but just directly roll the puri between sheets and fry.
4. Heat oil in a wok, gently lift the puri from sheet and drop in hot oil. Gently press puri with laddle to puff it up. Fry both sides until light golden brown.
Repeat same for rest.
Serve hot with aloo sabji or aloo raita. A fruit salad on side makes it a complete meal.
Variations ~
For Aloo Sabji
~ Replace red chili powder with 1/2 tsp of pepper powder if you don’t eat chili powder during fast and dry mango powder with lemon juice.
~ Ghee enhance the taste so try not to skip it but you can replace it with oil.
For Singhara Puri
~ In dough you can add 1/2 tsp pepper powder and 2 tbsp chopped cilantro for extra flavor.
~ You can do same puri with Kutu Atta/Buckwheat flour.
~ You can also make this as paratha instead of poori.
~ Prepare the dough only when you are ready to fry puris, other wise salt and potato will ooze water and make the dough soggy.
~ If you are making this in large quantity, you can prepare the dough in small portions and fry puri to be on safer side, generally I don’t do that, I just make the dough one time.
~ All your puris may not puff, it’s normal so don’t worry about that
Have a nice day ~~
Singhare ki Burfi | Navratri Vrat Recipes
Navratri is around the corner, time to gear up for fun, dance and food. But if you are fasting during navratri then one tension is to what to cook for that one important meal of day with all the restrictions on vrat eating. Now a days restaurants features navratri food/thali during and it looks good too but we can’t eat every day in restaurant, can we? So won’t worry like last year I am going to post some easy and interesting navratri recipes, here starting it with a sweet note. Singhare or Chestnut flour burfi is one of the easy burfi to prepare and it taste so good. Lot of people add khoya in this burfi but we don’t do that. These burfi are light to eat, mildly sweet (you can make it sweet as you like, no worries on that), not only for navratri but it’s good for any day of year. So enjoy these burfi and the festive. 
Ingredients
Singhara Atta/Water Chestnut Flour - 1 Cup
Ghee - 3 tbsp [more if required]
Sugar - 1/2 Cup [ I used less than 1/2 Cup]
Water - 1 1/2 Cups
Cardamom Powder - 1/2 tsp
Raisins - 1 tsp
Sliced Almonds - 3 tsp
Method:
1. In a pan heat ghee, add singhare ka atta and sauté in medium flame until it becomes light brown and aroma starts to fill. Be careful not to burn flour so keep stirring.
2. Add sugar and water and mix well, try not to form any lumps.
3. Keep stirring after 2-3 minutes until ghee starts to leave sides of pan.
4. Add cardamom powder, raisins, almonds and mix well, keep stirring for 1-2 minutes until it becomes nice glossy.
5. Grease a plate with a drop of ghee and transfer barfi mixture in plate. Level the top with back of spatula and allow to set, let it cool for 10 minutes.
6. Cut in square of diamond shape, garnish with almonds slivers.
Enjoy simple yet delicious burfi.
Variations ~
~ You can add khoya for that add that after flour gets roasted well and you might need to adjust sugar too.
Have a nice day ~~
Subscribe to:
Posts (Atom)