Water chestnut flour with yogurt curry and rice
(Kadhi Chawal)vrat ke
For yogurt curry, 'kadhi':-
Chestnut flour (Singhade ka atta) - 1/2 cup
Butter milk - 2 cups
Bay leaf - 4-5
Green chilli- 3-4
Red chilli Whole - 2
Salt as per taste
Sugar 1/4 tsp
For Barnyard millet( chawal/rice):-
Barnyard millet (sama chawal )-1/2 cup
Cumin seed- 1/4 tsp
Chopped vegetables (carrot,potato etc)
Green coriander -1 tbsp
Mix singhade ka atta in buttermilk beat till all lumps disappear.
Heat ghee in a wok. Add bay leaf and ginger- green chilli paste in it stir and add whole red chilli .
Add singhade ka atta and butter milk mixture in it . Boil kadhi on medium flame till thick add sugar, salt and pepper in it .
Serve hot with vrat ke chawal .
Vrat ke chawal
Wash and soak rice with one cup of water.
Heat a pan and add ghee in it . Add cumin seeds and green chilli stir and add fine chopped vegetables in it .
Add tomatoes and stir well add salt and pepper .
add rice with water in it .
Cook till done add coriander and cottage cheese for garnishing .
Serve with kadhi .