Mahashivaratri greetings to All. This is one of the fasting special dish/recipe in many places especially in Maharashtra. Actually I learnt this recipe from Parth the friend & room mate of Manoj – my first son, through manoj. When we were chatting casually manoj said that Parth makes sabudana khichdi which tastes superb and easy
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Today tried making Pulao using only those ingredients, which are available/used during these 9 days here in Gurgaon/North India. I wanted to make something healthy as well as tasty and look appealing to the eyes ! Have added the ingredients, which I felt would go well with each other. As such we use the barnyard
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Just an awesome preparation which goes well with any hot & spicy dishes like Pulao (especially Mumbai tawa Pulao), tomato rice, Paratha, roti/rotti etc…. be it anything this raita is an awesome accompaniment to pair with or we can relish it as such ! Just you have to take care that the curd you use
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We can actually say – a curd based curry, using moongphali/peanuts. It turns out very tasty and we all liked it at home. I made it to go with amaranth roti. It can also be consumed mixed with hot steaming rice. We (the people of Karnataka) also make tambuli (curd based raita kind of thing)
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As we know amaranth is highly nutritious. It is rich in fiber and has numerous health benefits. It has more protein compared to other grains. Amaranth is gluten free and is full of antioxidants and minerals. In southern parts of India we use amaranth leaves widely. I have also posted the recipes of soppina huli tovve , bassaru-Palya , huli
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Here in Delhi NCR rather in north India, twice a year ie chaitra navaratri and sharad navaratri (Dussehra) they observe navratras vrat. During this period they eat few particular dishes different from what they eat regularly. During this period those vrat dishes are available in all restaurants as well in the form of single dish
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Amaranthus Amaranth in English or Rajagiri in Kannada or Rajgira/Ram dana in Hindi …. is a tiny grain which is gluten free. The origin of the word amaranth is Sanskrit. But amaranth isn’t technically a grain like oats, wheat, or rice. It’s sometimes referred to as a “pseudo-cereal” because its nutritional profile is very similar.
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