Fasting season can be tricky, because it’s hard to remember what you can eat and what you can’t. Here are some faraal recipes that will make life a little easier for you. Don’t worry, they’re healthy, but they still taste great!

Sabudana Khichdi (Microwave Recipe)

Ingredients
• 1 cup sago (sabudana)
• 1/2 cup roasted peanuts, crushed
• 2 medium potatoes, cubed
• 1/2 tsp cumin seeds (jeera)
• 2 green chillies, slit
• 2 tbsp oil
• Salt to taste

Method
• Wash the sago. Drain it and keep it aside for about 2 hours. If necessary, sprinkle a little water on it to keep it moist.
• In a glass bowl, combine the oil, cumin seeds, green chillies and potatoes. Cover it with a lid and microwave on it high heat for 2 minutes, until the potatoes are tender.
• Add the soaked sago, peanuts and salt and mix well. Cover with a lid and microwave on high heat for another 2 minutes.
• Serve hot with yoghurt or green chutney (recipe below).

*Recipe Courtesy: Tarla Dalal

Green Chutney

Ingredients
• 1½ cups chopped coriander
• 1 tbsp roughly chopped green chillies
• 4 tbsp grated coconut
• 1½ tsp lemon juice
• 2 tsp sugar
• Rock salt to taste

Method
• Combine all the ingredients and blend them in a mixer till smooth.
• Refrigerated in an air-tight container and use as required.

*Recipe Courtesy: Tarla Dalal

Aloo Subzi

Ingredients
• 3 cups boiled potato cubes
• 2 tsp oil
• 2 tsp cumin seeds (jeera)
• 4 to 5 curry leaves (kadi patta)
• 3 green chillies, slit
• 1 tbsp roasted and coarsely crushed peanuts
• A pinch of sugar
• Salt to taste
• 1 tbsp finely chopped coriander

Method
• Heat the oil in a broad non-stick pan and add the cumin seeds.
• When the seeds crackle, add the curry leaves, green chillies and potatoes. Mix well and cook on a medium flame for 1 minute.
• Add the peanuts, sugar and salt. Mix well and cook on a medium flame for 2 minutes, stirring occasionally.
• Serve hot, garnished with coriander.

*Recipe Courtesy: Tarla Dalal

Dosa 

Ingredients
• 1/2 cup sanwa millet (sama)
• 1/2 cup rajgira flour
• 1/2 cup sour buttermilk
• 1 tbsp ginger-green chilli paste
• Rock salt to taste
• Oil for cooking

Method
• Clean and wash the millet. Soak it in water for at least 2 hours.
• Drain it and blend in a mixer to a fine paste using 2 tbsp of water.
• Transfer the mixture to a bowl, add the rajgira flour, buttermilk, ginger-green chilli paste and rock salt and mix well. Cover it and keep it aside to ferment overnight.
• Heat a non-stick tava (griddle), pour a ladleful of the batter on it and spread it in a circular motion to make a thin dosa.
• Smear a little oil along the sides and cook it till both the sides of the dosa turn golden brown. Fold it over to make a semi-circle.
• Repeat with the remaining batter to make more dosas.
• Serve hot with green chutney (recipe above).

*Recipe Courtesy: Tarla Dalal

Kurmura Chiwda

Ingredients
• 6 cups puffed rice (kurmura/murmura)
• 3 tbsp oil
• A pinch of asafoetida (hing)
• 1/4 tsp mustard seeds (rai)
• 1/2 tsp turmeric powder (haldi)
• 3 green chillies, slit
• 10-15 curry leaves
• 1/2 cup roasted chana dal (dalia)
• 2 tsp coriander-cumin (dhania-jeera) powder
• 2 tsp fennel seeds (saunf)
• 1/4 small dry coconut (khopra), thinly sliced and fried till brown
• Salt to taste
• 1/4 cup peanuts (with skin), fried

Method
• Roast the puffed rice in a pan, adding 1/2 tsp salt so that it stays crispy for longer. Keep it aside.
• Heat the oil in a kadai. Add the asafoetida, mustard and turmeric.
• When the mustard seeds crackle, add the green chillies and curry leaves. Cook them till the curry leaves become crisp.
• Add the roasted chana dal and the fennel seeds and cook for a minute.
• Add the dry coconut slices and cook for another minute.
• Add the puffed rice and mix well.
• Add the salt, sugar, cumin-coriander powder and fried peanuts and mix well.
• Cool completely and store in an airtight tin.

*Recipe Courtesy: My Taste

Khaman Kakdi

Ingredients
• 1½ cups cucumber cubes
• 1/2 cup roasted and coarsely crushed peanuts
• 2 tbsp finely chopped coriander (optional)
• 2 tbsp freshly grated coconut
• 1/2 tsp sugar
• 1/2 tbsp lemon juice
• Rock salt to taste

Method
• Combine all the ingredients in a deep bowl and mix them well.
• Serve immediately or refrigerate for an hour and serve chilled.

*Recipe Courtesy: Tarla Dalal

Kand Wafers (Microwave Recipe)

Ingredients
• 2 cups peeled and thinly sliced purple yam (kand)
• 1 tsp oil
• 2 tsp freshly ground black pepper powder
• Rock salt to taste

Method
• Place a sheet of butter paper on a microwave safe plate and arrange 1/2 cup of the sliced purple yam on it.
• Keep plenty of distance between the slices, so that they don’t overlap.
• Microwave them on high heat for 4 minutes, turning them thrice in between.
• Grease both your hands using 1/4 tsp of oil. Sprinkle rock salt and 1/2 tsp of pepper over the wafers and toss them well with your hands.
• Repeat with the remaining ingredients to make 3 more batches.
• Cool them completely and store them in an air-tight container.

*Recipe Courtesy: Tarla Dalal

Rajgira Theplas

Ingredients
• 2 cups rajgira flour
• 2 medium sized potatoes
• Salt to taste
• 1½ tsp chilli powder
• 1 tsp cumin (jeera) powder
• Ghee or oil for cooking
• Water for kneading
• Lots of rajgira flour for dusting

Method
• Mash the potatoes and mix them in with the rajgira flour.
• Add the chilli powder, jeera powder and salt to the flour and make a firm dough. Add water if required.
• Make lemon-sized balls and roll each ball gently, like a chapati. Since rajgira flour doesn’t have gluten, it will stick to the rolling pin, so use a lot of rajgira flour for dusting.
• Heat a non stick pan and cook the theplas on both sides.
• Then add a little ghee or oil and cook well.
• Serve with aloo sabzi (recipe above).

*Recipe Courtesy: Tarla Dalal

Rajgira Paneer Parathas

Ingredients
• 1 cup rajgira flour
• 2 small potatoes, peeled and grated
• 1/2 tsp black pepper powder
• Rock salt to taste
• Ghee for cooking
• More rajgira flour for dusting

Stuffing
• 1 cup (200 g) fresh paneer, grated
• 2 tsp finely chopped green chillies
• 1/2 tsp lemon juice
• 1/2 tsp sugar
• 2 tsp finely chopped coriander
• Rock salt to taste

Method
• Mix all the ingredients for the stuffing in a bowl. Divide it into six equal portions and keep aside.
• Combine the rajgira flour, potatoes, pepper and rock salt in a bowl and knead into a semi-soft dough. Use a little water if required.
• Divide the dough into 6 equal portions and roll them out into 3 inch discs. Use a littlerajgira flour for rolling.
• Place a portion of the stuffing in the centre of the circle and seal the edges by bringing the corners to the centre, just like with regular parathas.
• Roll out these stuffed parathas, using rajgira flour to prevent them from sticking.
• Heat a non-stick tava (griddle) and cook the parathas with a little ghee, until they are golden brown on both sides.
• Serve hot with yoghurt or green chutney (recipe above).

*Recipe Courtesy: My Taste

Buckwheat Khichdi 

Ingredients
• 1 cup buckwheat (kutto or kutti no daro)
• 1/2 cup yoghurt
• 1 tbsp oil
• 1 tsp cumin seeds (jeera)
• 1/2 cup raw potato cubes
• 1 tbsp ginger-green chilli paste
• Rock salt or table salt to taste
• 2 tbsp roasted and coarsely powdered peanuts
• 1/2 tsp lemon juice

Garnish
• 1 tbsp finely chopped coriander (optional)
• 1 tsp roasted sesame seeds (til)

Method
• Clean and wash the buckwheat. Soak it in water for 2 hours. Drain it and keep it aside.
• Combine the yoghurt and 1½ cups of water in a deep bowl and whisk well. Keep aside.
• Heat the oil in a deep non-stick pan and add the cumin seeds.
• When the seeds crackle, add the potatoes and mix them well. Cover them and cook them on a medium flame for 2 to 3 minutes, or till the potatoes are half cooked, stirring occasionally.
• Lower the flame and add the ginger-green chilli paste, buckwheat, whisked yoghurt and salt. Mix it well, cover it and cook it on a low flame for 5 to 6 minutes, stirring occasionally.
• Add the peanuts and lemon juice, mix well and cook on a medium flame for 1 minute.
• Garnish with the coriander and sesame seeds and serve immediately with peanutkadhi (recipe below).

*Recipe Courtesy: Tarla Dalal

Peanut Kadhi

Ingredients
• 2 tbsp roasted peanut powder
• 1 cup fresh yoghurt
• 1 tbsp rajgira flour
• 1 tsp ghee
• 1/2 tsp cumin seeds (jeera)
• 1 tbsp ginger-green chilli paste
• Rock salt to taste
• 1/2 tsp sugar
• 1 tsp finely chopped coriander to garnish

Method
• Combine the yoghurt, rajgira flour and 2 cups of water in a deep bowl and whisk well. Keep aside.
• Heat the ghee in a deep non-stick pan and add the cumin seeds.
• When the seeds crackle, add the ginger–green chilli paste and cook on a medium flame for 30 seconds.
• Add the peanut powder and cook on a medium flame for another 30 seconds.
• Add the yoghurt-rajgira flour mixture, rock salt and sugar. Mix well and cook on a low flame for 4 to 5 minutes, stirring continuously to prevent any lumps.
• Garnish with coriander and serve hot with rajgira thepla or sabudana khichdi(recipes above).

*Recipe Courtesy: Tarla Dalal

Yam Raita

Ingredients
• 1 cup peeled, boiled and mashed yam (suran)
• 1 cup fresh yoghurt
• Rock salt to taste
• 1½ tsp sugar
• 1/2 tsp green chilli paste
• 1/2 tsp black pepper powder
• 2 tsp chopped coriander

Method
• Combine all the ingredients in a bowl and mix them well.
• Refrigerate for at least 1 hour.
• Serve chilled.

*Recipe Courtesy: Tarla Dalal

Pahadi Tikka

Ingredients
• 2 cups cottage cheese (paneer), cubed
• 1 cup baby potatoes, boiled, peeled and cut into half
• 1 cup sweet potato (shakarkand), peeled, sliced and parboiled
• 1 cup purple yam (kand), peeled, cubed and parboiled
• 1 tbsp oil

Marinade
• 1/2 cup fresh hung curd
• 1½ cups chopped mint leaves (phudina)
• 1 cup chopped coriander
• 2 tsp cumin seeds (jeera)
• 2 tbsp chopped green chillies
• 2 tsp lemon juice
• Rock salt to taste

Method
• Grind the ingredients for the marinade into a smooth paste.
• Thread one piece of paneer, purple yam, sweet potato and baby potato onto a toothpick. Repeat with the remaining ingredients to make more tikkas.
• Apply the green marinade evenly on the paneer and the vegetables and keep thetikkas aside for 15 to 20 minutes.
• Heat a non-stick tava (griddle) and cook the tikkas on a medium flame, using oil, till the paneer and vegetables are light brown in colour on all sides.
• Serve immediately.

*Recipe Courtesy: Tarla Dalal

Rajgira Thalipeth

Ingredients
• 250 g rajgira flour
• 250 g boiled potatoes
• Coriander leaves
• Green chillies to taste
• Curry leaves (kadi patta)
• 1 tbsp cumin seeds (jeera)
• 1/2 tbsp fennel seeds (saunf)
• Salt to taste
• Ghee for cooking

Method
• Make a paste of the coriander leaves, cumin seeds, green chillies, curry leaves and fennel.
• Add the paste, potatoes and salt to the flour and knead it into a tight dough. Add a little water if required.
• Roll the dough into a 1 cm thick roti (sprinkle a little dry rajgirah flour on it while rolling if it is sticking to the rolling pin).
• Put the roti on a preheated tava.
• Gently make holes in the roti. Put a little ghee on the sides of the roti as well as in the holes.
• Roast it till it is golden brown on the bottom.
• Flip it and repeat with the other side.
• Serve hot with green chutney or aloo sabzi (recipes above).

*Recipe Courtesy: Tarla Dalal

Source: India Times