Easy to make rajgira dishes for your Shravan fast

Shravan, the fifth month in the Hindu calendar, is dedicated to the worship of Lord Shiva. Fasting is observed and prayers and penance are offered during this holy period. In 2018, Shravan begins on July 23 and goes on till August 22. Worshippers of Shiva across the country spend this auspicious month observing fasts.
These fasts translate into strict diets of Shravan foods that include abstinence from non-vegetarian food, alcohol, and meals that contain salt, garlic or onion. Cereals and pulses are also a common no-no during this time, with people switching to alternatives like sabudana, rajgira and shinghara that are popular Shravan foods. If you're a fan of rajgira (amarnath), this rajgira recipe list will come in handy during your period of fasting. Rajgira recipe has its health benefits too as it boasts a high content of protein, dietary fibre and calcium.

Rajgira paratha
This rajgira recipe can be your go-to Shravan foods. It is healthy, carry-friendly and tasty. To make rajgira paratha using this rajgira recipe, add 1 cup of rajgira flour to a mixing bowl and throw in 1/4 cup of boiled mashed potatoes. Toss in 2 tablespoons of finely chopped coriander leaves, 1/2 teaspoon of ground black pepper and 1/2 teaspoon of chopped green chillies. Top this with a sprinkling of salt as per your taste. Now, add enough water to knead the mix into a soft dough. Once smooth, divide the dough in fist-sized portions and roll into small balls. Flatten each into a circle using a rolling pin. Dust with rajgira flour while rolling. Heat a non-stick pan and cook the parathas with the help of some ghee. Cook until the paratha turns slightly brown. Serve hot with curd.

Rajgira halwa
If you have a sweet tooth that would like to indulge in some halwa, fret not as this rajgira recipe will come to the rescue. Prepare an absolutely healthy and fasting-friendly version using rajgira atta which is made from amaranth seeds. For this rajgira recipe, begin by heating 2 tablespoons of ghee in a non-stick pan. Once the ghee is warm, add 8 halved cashew nuts, 10 raisins, 4 sliced almonds. Cook until the raisins puff up. Now, remove all the dry fruits from the ghee and keep aside.
In the same pan, add half a cup of rajgira flour and saute on a slow flame. When the flour begins to brown and you get a whiff of the aroma, begin to slowly pour 1 1/2 cup of boiled milk into it. Keep stirring to avoid lumps. Continue cooking the mixture until the milk evaporates. Then, add 1/4 cup of jaggery and mix well. Add the dry fruits along with 1/2 teaspoon of cardamom powder and mix well. Once you notice the ghee leaving the side of the pan, turn off the flame. Cover the pan for another five minutes. Serve warm.
Rajgira recipe by Kamlesh Rawat, executive chef, Radisson Mumbai

Amaranth porridge
If you want a break from your regular Shravan foods, then this porridge rajgira recipe is what you need. Before you dismiss porridge as boring, let this rajgira recipe change your mind.
For this rajgira recipe, begin by bringing three cups of water to a boil in a medium pot. Add 1/2 a cup of red amaranth and cook over a low flame for about 20 minutes. Keep stirring occasionally. When most of the water is absorbed, remove the pot from the flame. To this, add 1 1/2 tablespoons of honey and 1/4 teaspoon of vanilla extract. Sprinkle 1/2 teaspoon of cinnamon powder and 2 teaspoons of coconut oil into it. Stir these in well and pour into a serving bowl. Garnish it with toppings of your choice -- be it fruits crisps, walnuts, banana-coated poppy seeds, almond milk or all.
Rajgira recipe by Chef Paul Kinny, culinary director, 212 All Good, Mumbai

Rajgira thalipeeth
If you're not the paratha kind, these shallow-fried pancakes make for a great snack too. Follow this rajgira recipe to make the thalipeeth. For this rajgira recipe, begin by preparing a dough. For this, mix 125 grams of rajgira flour, 100 grams of grated potatoes, 10 grams of cumin seeds, 5 grams of freshly chopped coriander leaves and 15 grams of ginger chili paste. Add to this 15 grams of roasted and chopped peanuts along with some rock salt as per taste. Once mixed, add enough water to make a dough. Knead it till smooth.
Divide the dough into 6 small portions. Without using the rolling pin, stretch out each portion of the dough using your hands. Put each on a heated skillet with some ghee for shallow frying. Cook until they turn golden brown and crispy. Serve hot with a condiment of your choice.

Rajgira ki poori with jeera aloo
A fasting-friendly version of the popular classic aloo-puri, this is a relatively easy rajgira recipe to make. For the jeera aloo, boil about 200 grams of potatoes chopped into cubes and keep them aside. In a pan, add a tablespoon of ghee. Once warm enough, toss a teaspoon of jeera to it. Let them sputter and then add the boiled cubes of potato. Sprinkle in some rock salt and toss well. Turn off the flame. Pour 1/4 teaspoon of freshly squeezed lemon juice. Add about 4 grams of freshly chopped coriander leaves. Toss again, for the cubes to be well coated. Keep these aside.
For the puris, take a mixing bowl. Add to this a cup of rajgira flour and 1/4 cup of water. Knead the dough well and then make small portions out of it. With the help of a rolling pin, make small circles out of them. Heat cooking oil in a pan. Fry the flattened circles until golden brown. Serve hot with the jeera aloo preparation.
Rajgira recipe by Chef Sharique Bux, 29-Twenty Nine, Mumbai

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