The winter season has started and you must have seen water chestnut in Sowcarpet market, the fruit of Singhara is found in the water of the pond, hence it is also called the water caltrop, water chestnut, ling nut, devil pod, bat nut and buffalo nut.
Singhara has many medicinal values and is very beneficial alsi acts as a coolant, it cures jaundice, has antioxidant properties, treats urine infection, cures indigestion and nausea, relieves cough, helps to combat hypertension, improves blood and is beneficial for hair growth… We often use to buy boil peel and eat… My kids love it too.. So wanted to try making Singhara sabzi and it came out so well…Today, I am going to share with you the recipe for making Singhara ki Sabzi Recipe which is delicious as well as nutritious….
1/2 kilo Raw Water Chestnut
2 Onion (chopped)
1 tap Ginger paste
I tsp Garlic paste
2 Green Chilly
2 Tomatoes (chopped)
I/2 tsp Cumin Seeds
Pinch of Asafoetida (Heeng)
I/4 tsp Turmeric Powder
I /2 tsp Red Chilly Powder
I/2 tsp Coriander Powder
1/2 tsp Garam Masala Powder
Salt to taste
2-3 tsp Oil
Coriander Leaves (finely chopped) to garnish
1).Take Singhara wash it Pressure cook it for about 3 whistle. You don’t need to add water while pressure cook.
2).To make gravy, add chopped onion and tomatoes , cashew nuts, ginger paste , green chilli and garlic paste in a mixer jar and grind them to fine paste.
3).Take oil in a pan and keep it on the gas for heating. When the oil becomes hot, add asafoetida and cumin seeds . After roasting it add grinded pasted and fry it for 2-3 minutes..
4).Now add turmeric powder, red chilli powder, coriander powder and salt to this roasted spice and Add 1/2 cup of water cook the spices on medium flame till oil shows separately.
5).Add cooked singhara and a glass of water. Cook covered for about 10 minutes. Garnish with coriander leaves, singhara sabzi is ready, serve hot with puri or chapatti or rice..
Ragi (Finger Millet/ nachni) is a nutritious grain which is staple food in most of the South Indian states. It’s a healthy South Indian breakfast.. Ragi is very rice in calcium and its good for women and children
1cup Ragi Flour (Finger Millet)
1/4 cup Rice Flour
1/4 cup Sour Curd
1½ cup Water
A pinch of hing (asafoetida)
Salt to taste
Cooking oil for shallow frying
Take a bowl and add in the ragi flour and rice flour.. Add in the hing (asafoetida) and salt . Take half a cup of plain yogurt and whisk with one cup of water until its smooth and lump free. Add it to the bowl. Mix well..
Take half a cup of plain yogurt and whisk with one cup of water until its smooth and lump free. Add it to the bowl. Mix well..
Batter should have pouring consistency like regular dosa batter . If required, add more water to get the required consistency…
Heat a dosa griddle over medium flame. Take a ladle of the ragi dosa batter and pour evenly all over the pan (from the 2-3 inches height) from center to the side in circular motion. Drizzle 1-teaspoon oil around the edges of dosa and cook until color of top surface changes to brown, it will take approx. 1-minute over medium flame.
Ease out dosa with spatula and flip it over another side, cook for 30-40 seconds over medium flame.
Turn off flame. Fold crisp and hot ragi dosa and transfer to a serving plate and serve with coconut or garlic chutney