Samak kay chawal(vrat kay chawal)

Ingredients

1.SAmak chawal:-1 katori (1 cup)

2.ghee:-1 to 2 to 3tsp

3.hing  powder:- a pinch

4.rock salt(sendha namak(vrat ka namak):3 to 4 tsp

5.jeera seeds (1 to 2 tsp )

6.jeera powder(2 to 3 tsp)

7.haldi powder (tumeric powder) :-1 to tsp(optional)

8.Water(little bit as required

Method-

1.soak 1 katori or 1cup of SAmak chawal for 10-15 mins thats it not more than that .

2.once its done ,then take a sauce pan or cooker depends what you have,like if you have a sauce pan then add heat a bit of ghee in a sauce pan or cooker then add hing powder a bit and then then jeera seeds n let it for a second slightly splitter and once done add soaked samak.

3.after putting samak rice according to the consistency add water .should not add too much water but yes it should be added that the samak chawal does not become too thick or very watery.

4.then add rock salt,jeera powder,then it's optional a bit of haldi powder if u want otherwise it's optional.

5.once you have added above things then if ur doing in a sauce pan then stir it and check it the consistency as n wen u need more water or less water that you ll have to check again and again and if you are doing in a cooker then 1 to 2 steams are enough but you ll have to check it.

6.once it's done switch off the flame and then at last garnish it with corriander leaves and serve it hot and transfer it to a serving bowl as required

7.serve it hot and enjoy your food.

Navratri special dry potato (sukhay aloo)

Ingredients
1.boiled potatos(big 4, to 5 or small 6 to 7)

2.chopped ginger(adarak)3 to 4 tsp

3.chopped green chilli(hari mirch)1/2 to 1tsp (optional)

4.rock salt (sendha namak )(navratri namak

5.red chilli powder(lal mirch)(1 to 2 tsp )

6.jeera seeds(cumin seeds)1 to 2 tsp

7.jeera powder(cumin powder)1 to 2 tsp

8.afsodetai powder(hing powder)a pinch

9.corriander leaves(dhania leaves(few pieces )

Method:-

1.boil potatos in a cooker.

Important note(exact whistles depends on cooker to cooker but normally for making dry potato max 4 to 5 whistles are enough but if you are not sure then give 2 whistles n switch off the gas n then once it opens then acc check )

2.once the potatoes are done then for a minute keep it in the warm water it should stay in the cooker so that if its a bit not done then juz by keeping it for a few minutes it will be done incase its needed .

3.strain the potatoes and then immediately rinse it with cold water as it will  be to hot and you can get burnt and so immmediately rinse it with cold water and it will bring down the temperature a bit down.

4.now its time to peel the potatoes and once potatoes are peeled then next step .

5.take a kadhai and preferably it should be non sticky as because if its too sticky then u ll be needing more oil which is too much oil is not good and   then it will quicky finish also which u need for another slot of your cooking .

6.Take a kadhai.and put some oil in it ,heat it up for  a  minute and once its heated up then immediately put hing powder and then jeera seeds and then some rock salt ,chlli powder and then jeera powder and then put boiled chopped potatoes and some chopped ginger .

7.stir it and yes if u see thats its sticky then u can increase a flame a bit for a minute and then a bit stiring not too much as it will become crumble up which we do not want .

8.this whole process will require 20 mins to max 25,MIns may be half an hour that too depends

9.once its done then swich off the gas and garnish it with some corriander leaves and  if needed transfer it in a serving bowl.

10.enjoy your navratri dry potatoes n fill up your tummy