Non Salty Vrat Recipes

Discussion in 'Cuisines of India' started by Neha1305, Jul 28, 2009.

  1. Neha1305

    Neha1305 New IL'ite

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    Hi Gals,

    I am new member of this group. I have seen various recipes present in this blog, those were marvelous and very helpful.
    Can any one help me for finding non salty Vrat recipes? I know some sweet recipes, but I need some recipes which are neither sweet nor salty.
    Please help me. <?xml:namespace prefix = v ns = "urn:schemas-microsoft-com:vml" /><v:shapetype id=_x0000_t75 stroked="f" filled="f" path="m@4@5l@4@11@9@11@9@5xe" o:preferrelative="t" o:spt="75" coordsize="21600,21600"><v:stroke joinstyle="miter"></v:stroke><v:formulas><v:f eqn="if lineDrawn pixelLineWidth 0"></v:f><v:f eqn="sum @0 1 0"></v:f><v:f eqn="sum 0 0 @1"></v:f><v:f eqn="prod @2 1 2"></v:f><v:f eqn="prod @3 21600 pixelWidth"></v:f><v:f eqn="prod @3 21600 pixelHeight"></v:f><v:f eqn="sum @0 0 1"></v:f><v:f eqn="prod @6 1 2"></v:f><v:f eqn="prod @7 21600 pixelWidth"></v:f><v:f eqn="sum @8 21600 0"></v:f><v:f eqn="prod @7 21600 pixelHeight"></v:f><v:f eqn="sum @10 21600 0"></v:f></v:formulas><v:path o:connecttype="rect" gradientshapeok="t" o:extrusionok="f"></v:path><o:lock aspectratio="t" v:ext="edit"></o:lock></v:shapetype><v:shape id=_x0000_i1025 style="WIDTH: 11.25pt; HEIGHT: 11.25pt" alt="0" type="#_x0000_t75"><v:imagedata o:href="http://www.indusladies.com/forums/images/smilies/icon_smile.gif" src="file:///C:\DOCUME~1\NEHA_S~1\LOCALS~1\Temp\msohtml1\01\clip_image001.gif"></v:imagedata></v:shape>:). If anyone knows, then please send me.
     
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  2. ketal

    ketal Bronze IL'ite

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    enjot this

    Farali Anarsa

    Moriyo (samo) - 3 cups
    Powdered sugar - 3
    Milk - 1/2 –
    Poppy seeds (Khashakhasha) - 1 tbsp
    Ghee for frying

    Wash and soak Moriyo in plenty of water. Change water everyday, repeating process for 2 days. Now, drain all water, and spread on a clean cloth for 3-4 hours. Grind to powder and sieve. Mix in sugar, press and keep aside for 2 hours. Sprinkle milk a little at a time. kneading mixture into a soft pliable dough.

    On a clean plastic sheet, sprinkle a few poppy seeds. Take a ping pong sized ball of dough, press onto sprinkled seeds. Rotate and thin out dough with the hand, forming a 4" sized round. Heat 3-4 tbsp. ghee in a frying pan. Let in one round, seeds side up. Shallow fry on low flame, till golden brown. Drain and keep aside. Repeat for remaining dough, add more ghee as required. Cool very well for 5-6 hours before storing in airtight containers.
    ketal
     

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