Singhade Ki Kachri

I was unaware about the dish Singhada Kachri until i saw in a video on a food group and then i searched for the dish to know more about it.

Singhada kachri is a famous street food from Uttrakhand state and mostly it is famous in Corbet, Kashipur and Ramnagar areas, nowadays you can find some stalls along road sides in Moradabad city which is famous for moong dal chat and brass utensils..

Singhada kachri is a snacks which can be served as a breakfast or evening time snack.

As i am very fond of raw Singhada fruit so wanted to try this yummy chat hence i decided to try my hand on Singhada Kachri

In this recipe we need  purple Singhada which is hard naturally, in winters when it is the season of Singhada (or pani fal )you can try this delicious recipe. For perfect taste you need to cook it on slow heat that is the secret of this recipe.

Singhada also known as water chestnut, is a fruit that grows underwater. It is usually a winter fruit. Singhada is very useful for people suffering from jaundice. Since Singhada is rich in antioxidants, it possesses anticancer, antiviral and antibacterial properties. This helps to strengthen the spleen and the stomach and also removes cancer, fatigue, insomnia and bad taste.

Preparation Time:-10 minutes 

Cooking Time:- 35 minutes 

Serves :- 2

Recipe Type:- snacks 

Indian 

Author:- Hem Lata srivastava 

Ingredients :-

• Singhada 1/2 kg
• Ghee 2 tbsp
• Butter 50 grams 
• Chopped ginger 1 tbsp
• Chopped green chili 2 no
• Chopped onion 2 tbsp
• Chopped tomatoes 2tbsp
• Cumin seeds 1 tsp
• Heeng 1/4 tsp
• Lemon juice as per taste 
• Coriander leaves for garnishing 

Recipe procedure :-

• Before cooking  we need to wash the singhadas properly.
• Now pressure cook them for one to two whistle over medium heat 
• Let them cool , once it cools peel the skin and mash with potato masher.
• Heat Ghee in a pan add cumin seeds as they change the color add ginger, green chili, onion saute until translucent.
• Now add chopped tomatoes, cook until the tomatoes get soft and mashy. 
• Add mashed singhada, salt, hing and butter, mix it well roast over low heat , when the mixture becomes light brown, keep stirring the mixture while it roasting.
• Before serving drizzle some lemon juice, chopped coriander and butter to enhance its taste.
• Serve hot.

Notes:-

If you are using soft singhada there is no need to boil them just peel wash and grind. Cook until it gets soft and mashy. 

You can use tomato puree besides chopped tomatoes. 

Butter gives it nice aroma and richness. 

Elaichi Rabdi Kheer/Cardamom Rabdii Kheer

 

 

This month the challenge for A to Z recipe is quite difficult because we get the word E, and from the letter E, there are only one or two hindi ingredients, so I choose Elaichi.

For this festive season I made rabdi kheer for our guests.

Acutely I had some leftover cooked rice and full cream milk, so I thought to make rabdi kheer. 

Preparation Time:- 5 minutes 

Cooking Time:- 40 to 50 minutes 

Serves:-4 to 6

Author:- Hem lata srivastava 

Recipe Type:- Dessert 

Ingredients:-

• Full cream milk 2 litre 
• Cooked rice 1cup
• Sugar 2tbsp
• Chopped nuts 1cup
• Saffron threads 10
• Elaichi 6 to 8no.
• Pistachio for garnish 

Recipe procedure:-

• In a heavy bottomed pan add milk and put on the gas stove after a boil simmer and cook until it becomes thick but not too much just reduce half in quantity. It will take approximately 40 to 45  minutes
• Mash the rice with a ladle.  Crush the Elaichi in mortar pestle discard the skin.
• Now add sugar and mashed rice along with nuts, saffron and Elaichi powder.
• Stir and cook another 10 minutes on slow heat. 
• Switch off the gas.
• Serve chilled or hot. Before serving garnish with pistachios.

Note:-

• Here I used cooked rice you can use soaked rice.
• For rabdi you can use tond milk 
• Put the Elaichi skin with tea which gives it nice aroma to your tea.