Falhari Mathari and 3 recipes: Fasting in our country is not just a religious tradition, but also a special food culture. On the day of fasting, people prefer to eat light, nutritious and nutritional food, due to the fact that the body remains clean and the mind as well. But often it seems that fasting food only means boiled potatoes, sago and some limited things. But what if some fun, fragility and spices are prepared with these things? Nowadays, on platforms like social media and YouTube, millions of people watch these recipe videos that he prefers through the home kitchen and loved it all over the country. Especially the dishes made during festivals or fasting, because everyone wants to make something different and good. In this article, we are talking about three recipes of this special fasting – the first is Sago Gkhkadi light but very delicious to eat, and the second is the peanut sauce that doubles the taste of each dish, and the third is Mathri crunchy which is completely ideal with fast or evening tea. Let’s now know how these three things can be made at home without any trouble.
material:
-Sago cup (sunken)
Toyo potatoes (boiled and chopped)
-Added peanuts in the roasted peanuts
-hot pepper, curry leaves, cumin seeds
-Salt, according to shame
Ghee Spoon
road:
1. Soak the sago at least 5-6 hours before. Keep in mind that the water is small.
2. Heat the ghee in the pan, add cumin, green pepper and curry leaves.
3. Then add potatoes and peanuts and fry them lightly.
4. Now add Sugo and cook the low flame. Keep in mind that Sago becomes transparent.
5. Finally add green coriander and serve hot.
2. Sudanese beans sauce
material:
-Added peanuts in the roasted peanuts
Green hot pepper
-Ginger
-2 teaspoon of yogurt or lemon juice
-Weight
Cumin seeds
-Green (to calm down)
Red and curry hot pepper leaves
road:
1.
2. Heat the ghee in a skillet and add cumin, red hot pepper and curry leaves in it.
3. Mix this calm in the sauce and sauce ready.
You can eat this sauce with a snack from kichdi, Mathry or any fast.
3.
material:
-Bale aloo -2
-Ajgira, Singada or any fast flour -cup
-The debt of peanuts is a rough powder
-hot pepper, chopped coriander
-Getting salt, pepper
-Small oil
road:
1. Add boiled potatoes, flour, peanuts, pepper, salt and coriander in a bowl.
2. If necessary, add some water, but the potatoes bring moisture.
3. Now make small balls of this dough or roll them by hand and give the shape.
4. Heat the oil over medium heat and fry the Mathri until it is not.
5. Keep it in a narrow cabin in the air and use it for several days.
