नवरात्रि की स्पेशल थाली बनाएं झटपट Vrat ki Thali Healthy Thali with Millets

For Roasting Peanuts

• In a pan, add peanuts and dry roast it for few minutes until golden in color on medium flames.
• Transfer it to a tray and deskin it by rubbing with the help of hands or with the cloth.
• Transfer it to a mixer grinder jar and grind it to fine powder or paste.
• Keep it aside for further use.

For Soaking

• In a bowl, add barnyard millet and wash it well for 2-3 times.
• Keep it aside to soak for 15-20 minutes.

For Kheer

• In a saucepan, add milk and let it boil for 15-20 minutes on low flame or until it’s reduced to half portion.
• Add roasted nuts, sugar and cook it well until thick.
• Transfer it to a serving bowl or dish.
• Serve hot.

For Roasting Nuts

• In a pan, add ghee, once it’s hot, add fox nuts, almonds, cashew nuts, raisins and roast well for 2-3 minutes on medium flames.
• Transfer it into a tray and crush it coarsely with the help of a rolling pin or a mortar pestle.
• Keep it aside for further use.

For Mungfali Kadhi

• In a kadai or saucepot, add oil, once it’s hot, add cumin seeds, green chillies, curry leaves, asafoetida and saute it well.
• Add prepared peanut paste and saute it for a while.
• Add prepared curd & water mixture, sendha namak to taste and let it simmer until thick.
• Transfer it to a serving dish or bowl.
• Serve hot.

For Kuttu Pakora

• In a bowl, add potatoes, curry leaves, coriander leaves, buckwheat flour, green chillies, cumin seeds, asafoetida, water, oil and make a semi soft batter.
• Keep it aside to rest for at least 10-15 minutes.
• In a kadai, add oil, once it’s hot, drop spoonful batter in hot oil and fry it until half cooked.
• Transfer it to absorbent paper and keep it aside.
• Refry the pakodas until crispy and transfer it to an absorbent paper.
• Transfer it to a serving dish and Serve hot.

For Sama Pulao

• In a kadai, add ghee, once it’s hot, cumin seeds, asafoetida, green chillies and let it splutter.
• Add soaked barnyard millets, sendha namak to taste, ghee and saute it for 2-3 minutes on medium flames.
• Add water and mix it well, cover it with a lid and let it cook for 10-15 minutes.
• Finish it with some ghee, coriander leaves and mix it gently.
• Transfer it to a serving bowl or dish, garnish it with roasted nuts, lemon wedge, green chili, and coriander sprig.
• Serve hot.

For Shakarkandi Sabzi

• In a pan, add ghee, once it’s hot, add cumin seeds, curry leaves & green chili paste, asafoetida and saute it well for a while.
• Add sweet potato, sendha namak to taste, splash water and toss it gently.
• Cover it with the lid and cook it for 2-3 minutes.
• Finish it with some coriander leaves, lemon juice, sugar, peanuts and toss it well.
• Transfer it to a serving dish and Serve hot.

For Falahari Raita

• In a serving bowl, add banana, curd, sprinkle roasted cumin powder, pomegranate pearls and sendha namak to taste.
• Garnish it with coriander sprig and Serve.