By adding the correct amount of spice to your vrat meal, you may make fasting enjoyable. Tired of eating farali and sabudana all during Navratri? Chef Tushar Chahera of the School of Pastry and Culinary Arts in Bangalore has provided a recipe using water chestnuts and cottage cheese.
Water chestnuts are aquatic tuber vegetables with minimal calories and about 74% water rather than nuts. They may significantly improve one’s health when included in one’s breakfast. A high content of antioxidants in water chestnuts also gives them the ability to lower heart disease risk.
Cottage cheese with water chestnuts
Ingredients
200 grammes of water chestnut halves, peeled
200 grammes of cottage cheese cubes (Paneer).
2 tbsp. of ghee.
Cumin seeds: 2 teaspoons.
Two whole red dried chilies total.
4 tablespoons of tamarind paste
0.5 cups of jaggery water
Stone salt (senda namak)
1 teaspoon of red chilli powder.
2 tablespoons of sesame seeds.
When batter
100 grammes of buckwheat flour (kuttu ka aata).
Stone salt (senda namak)
How to make the delectable feast
To make buckwheat flour into a covering consistency, combine buckwheat flour, salt, and water in a bowl.
An oil pan for deep frying should be heated.
Paneer cubes and water chestnut halves are coated in batter before being crisp-fried and set aside.
Ghee is heated in a wok while cumin seeds and entire red chillis are added to season it.
Add red chilli powder and tamarind pulp paste now.
Add jaggery water next to create a sauce.
Use rock salt to season.
Water chestnuts and paneer are tossed in a hot sauce after being batter-fried.
Serve hot after adding sesame seeds or chopped coriander.