Showing posts with label Makhana. Show all posts
Showing posts with label Makhana. Show all posts

Padma Manjee Bora (Makhana Vada)



BM #104 Day 8 - 

 Makhana Vada, natively called Padma Manjee Bora are super delicious and a great way to enjoy the goodness of Fox nuts / Makhana. 

 Special thanks to Aunty for sharing such a wonderful and unique snack. Read on for the recipe of this traditional snack from Odisha.

Recipe Source Padma's mom
Ingredients - 

 Phool Makhana 2 cups
Ghee 1 tsp
Besan / Gram Flour 1/2 cup
Onion chopped 1/2 cup
Green Chili, finely chopped 1-2 (as preferred)
Cumin Seeds 1 tsp
Salt, Turmeric and Red Chili Powder as needed
Coriander Leaves, finely chopped 3 Tbsp
Curry Leaves finely chopped 2 tsp
Oil to deep fry

 Pickled Onions - Sliced onions, salt, red chili powder and lime juice mixed well and set aside for a few minutes.

Method Of Preparation -

 In a heated pan, add ghee and roast the makhana until they are crisp. Remove from heat and allow them to cool.

 In a mixing bowl, combine all the ingredients - besan, onion, green chili, cumin seeds, salt, turmeric, red chili powder, coriander leaves, curry leaves and roasted makhana.

 Mix well and gradually add water to form a thick batter. Adjust the salt and spices to taste.

 Heat a wok/frying pan with the required oil. After the oil reaches the ideal temperature [when a sample dough rises to the top as soon as it is dropped in the oil], pinch bite sized portions of the dough and gently drop into the hot oil.

 Let those pakoras cook uniformly and get a golden brown color. Remove them onto paper towels to absorb excess oil.

 Serve them hot sprinkling some chaat masala and a side of pickled onions and Tea. 





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 Preparation Time  45 minutes
Serves 4-5

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Posted by Harini R on Tuesday, September 10, 2019
6 comments
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Khoya Makhana Sabji



BM #90 Week 1 Day 3 -

 Under the theme of Indian Regional dishes, here is my third one this month. I cannot pin this recipe to one particular state/region but can safely say it is from North India.

 In the picture the gravy doesn't look too smooth but trust me the gravy was rich and creamy when we ate it. I took the picture the after a few hours and by then the makhana were soggy and so the resultant picture. I shall definitely update these pictures as soon as I get to make this sabji.

Ingredients - 
Makhana 1 1/2 cups
Homemade Khoya 1/2 cup
Salt, Turmeric as needed
Coriander Powder 1 tsp 
Cumin Powder 1/2 tsp
Garam Masala 1/2 tsp
Amchur Powder 1/4 tsp
Sugar 1/2 tsp
Kasuri Methi 1/2 tsp
Seasoning (Oil 1 Tbsp , Cumin Seeds 1/2 tsp)
For the Gravy -
Oil 1 tsp
Onions, chopped 1/2 cup
Tomatoes, chopped 1 cup
Ginger-Garlic Pasta 2 tsp
Green chilies, finely chopped as needed
Cashews 7-8

Method Of Preparation -
In a heated pan, dry roast the makhana until they are crisp. Remove and set aside.

 In the same pan, add a teaspoon of oil and saute onions until they are translucent. Add in ginger, garlic, and green chilies. Saute for a few seconds.

 Add in the tomatoes and cook them until mushy.

 Remove from heat, transfer into a blender and grind into a fine paste adding cashews and water as needed.

 Return the pan to heat, add 1 tablespoon of oil and cumin seeds. After the cumin seeds crackle, add the gravy paste.

 Add in the khoya and all the spices listed including salt and turmeric. Adjust the consistency by adding water as needed.

 Mix well and let it come to a boil and the gravy is ready when the oil floats.

 Add in the roasted makhana, cook for a couple of minutes and remove from heat.

 Garnish with chopped coriander leaves and serve warm with rice/roti/naan. 


BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#90.

Preparation Time 30 minutes
Serves 5-6

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Posted by Harini R on Thursday, July 5, 2018
10 comments
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Pumpkin - Lotus Seed Soup


Pumpkin - Lotus Seed Soup

 Day 2 Week 2 BM #52 - 
Here is a creamy and delicious soup which has been approved by my kids. 

 We have tried garnishing it with roasted lotus seeds and they add a different dimension. Addition of heavy cream / milk adds to the richness and creaminess of the soup adding more calories as well :)

 Inspiration from here
Ingredients - 

 Pumpkin, peeled, cubed 1 1/2 cups
Lotus Seeds/Phool Makhana 1/2 cup
Tomato, chopped 1/2 cup
Garlic pods 1-2
Cloves 3, powdered
Cinnamon Powder a pinch 
Cardamom Powder 1/4 tsp
Salt and Pepper as needed
Oil 2 tsp

 Method Of Preparation -
Heat a teaspoon of oil in a pan, roast the lotus seeds until they are crisp. Set aside.

 In a pressure cooker or a stock pot, add the pumpkin cubes, roasted lotus seeds, tomato, salt, grated garlic, clove, cinnamon and cardamom powders. 

 Add in about 4 cups of water and cook until the pumpkin cubes are tender. 

 After the pressure cooker cools, blend the mixture until a creamy consistency is achieved and heat further if needed.

 I garnished it with blanched almonds and coriander leaves.

Preparation Time 30 min 
Makes 4-5 cups

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Posted by Harini R on Monday, May 11, 2015
13 comments
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Roasted Makhana


Roasted Makhana

 For Week 2 of BM #43, I shall showcase some festival recipes, specifically Navrathri specials.

 In certain parts of India, the 10 days of Navrathri are set aside for religious activities which includes fasting. I understand that there are a set of rules and what can be eaten and what cannot be eaten during the fasting.

 I shall post some Vrat ka Khana as it is called. For Day 1 here is a delectable snack which is healthy even if not fasting!!

 The crunchy yummy bites are a hit with the kids as well.

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Posted by Harini R on Sunday, August 10, 2014
15 comments
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Makhana Peas Curry


Makhana Peas Curry

 Here is another rich gravy from the northern states of India. I wasn't able to narrow this dish down to a particular state. So decided that this could be classified generally under North Indian Rich Gravies. 

 Check out this delicious gravy for Day 3, Week 2 of BM #40.

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Posted by Harini R on Monday, May 12, 2014
9 comments
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Makhane Ka Kheer ~ Lotus Seeds Kheer


Makhane Ka Kheer

 Thanks to the blogosphere, I have been introduced to this wonder seed (if I may say so). Apparently it is very popular in the northern part of India. Upon googling, I came to know that it is a very healthy food to be included in our diet. 

 Also it is very popular as part of Vrat Ka Khana. In certain communities, Makhana cooked with some specifications is acceptable during fasting days. This kheer is just the recipe suitable for consumption during the fasting days. At the same time it is a delectable kheer fit for festivals / parties thereby part of BM #34 for day 3 week 4.

 We were excited to try this kheer for the first time. My older one did try it and said she liked it but needs to get used to the texture. She asked me to make it once more so she can better appreciate it! 

 Sending this to Srivalli's 'Kid's Delight - Festival Sweets' hosted by Sowmya as well.

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Posted by Harini R on Tuesday, November 26, 2013
11 comments
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