#chironji seeds online

[inayva]

Buy Premium Chironji Seeds Online | Best Charoli Seeds Price at Inayva

Discover premium-quality chironji seeds at unbeatable prices on Inayva! Shop online for charoli seeds, also known as chironji seeds, perfect for your culinary and health needs. Inayva offers a seamless shopping experience, ensuring freshness and quality with every purchase. Whether you’re searching for the best chironji seeds price or convenient options to buy chironji seeds online, Inayva has you covered. Enjoy our competitive pricing on charoli seeds and indulge in the rich, nutty flavor ideal for desserts, curries, and snacks. Place your order now and elevate your recipes with authentic chironji seeds. Visit Inayva.com today for the best deals!

[dryfruithub]

Chironji seeds are a pretty good source of protein. With a relatively low-fat content and calorific value, these nutty seeds are a great addition to the daily diet. It has a pretty impressive fibre content which makes digestion easier. The host of healthful nutrients include vitamin B1, B2 and C as well as niacin. It also contains minerals like iron, calcium and phosphorus.place your order online -https://www.dryfruithub.com/Order via Whats up : 9100042454#dryfruits #healthyfood #nuts #food #almonds #healthy #foodie#SapphireCashew #Pistachio #Cashews #Roasted #RoastedCashews #Almonds #Walnut #Nutrition#Apricot #Anjeer #Amla #Pista #Raisin #Cranberry #Blueberry #Walnut #BlackKismis #blackkismis #healthy #flexseeds #driedkiwi#dates #rostedseeds #COVID19 #Chironjiseeds#Chironji

[chhedadry123]

A Wholesome Variety of Modaks

The grand gesture of praying to Lord Ganesha always comes with offerings of Modak bhoj where people usually serve the deity with his favorite sweet Modaks. As the country every year celebrates the auspicious arrival of Lord Ganesha, every household serves the deity with Modak where they plan this gesture to be a great affair. The team of Sweets Online Delivery Mumbai states that every year during this time, people heavily order modaks online with restaurants making modaks 24/7. The team of Sweets Delivery Mumbai thus adds that every year there is some new addition and modification to the modaks which makes them unique and delicious with people going gaga over them. The Sweets Online Delivery Mumbai team thus explains that modaks are small dumpling like sweets which have usually a filling of grated coconut or jaggery inside them where the origin of modak is known to be in the state of Maharashtra, where now the taste and experimentation have been gradually on the move. Thus, being an absolute favorite dish of many, people have started modifying them with several other types of ingredients which have been loved by people in the past decade. Some of them are stated below:

 ●       Steamed modaks are also known as ‘Ukadiche Modak’ which are made out of a steamer pan mainly and are made specifically during the Ganesh festivities where the stuffing of coconut and jaggery is present inside with the outer coat to either be of wheat or rice flour.

 ●       Fried modaks are a modern version of modaks which are also known as ‘Patholi’ and are usually made of wheat flour completely where they are given the shape of modaks and then are deeply fried with a sweet coconut stuffing which is indeed crispy and crunchy from the outer shell.

 ●       Chana dal modak is also known as ‘Kadalai Paruppu’ mainly in Southern India which have the similar making just as the normal modak however the outer filling is made of cooked chana dal mixture.

 ●       Rava modak got its name as the outer casting of the modak is completely made from rava where inside of the modak consists of poppy seeds and jaggery where chopped nuts and seeds are also imbibed where one just needs to roast the rava on the pan for a long period of time and just roast all the other ingredients individually where the rava mixture would be best for the outer casting, whereas the inner filling can be of coconut or jaggery as one wishes for.

 ●       Dry fruits modaks mainly have the mixture of dry fruits such as cashew nuts, almonds, chironji, seedless dates, raisins etc. where one can add all these to the coconut fillings which would all around provide the mixture with a great taste where the outer covering of the modak remains the same.

 Address: 292 Bhanu Jyoti, Napoo Road,Matunga Central,Opp. Matunga C.R. Station, Mumbai- 400019.

Contact Number: +91 22 2414 1672

[amarkumar2020]

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[baichday]

Fair Look in Pakistan - 03003147666

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[grocio]

NAVRATRI SPECIAL DAYS WITH SIMPLE & EASY TO COOK VRAT RECIPES-GROCIONOIDA

Navaratri special days are soon going to come with a lots of happiness and blessings in our life. Now, the time has come to prepare ourself and update our wardrobes with new different traditional dresses for Garba nights. Navaratri which basically means Nine nights. This great Indian festival is also called as Durga pooja in Hinduism and is held in honour of the divine feminine. Navratri is celebrated differently in India’s various regions. For many people it is a time religious reflection and fasting, and for some it is the time of dancing and feasting. In this fasting custom, we Indians follow a strict vegetarian diet and avoid certain spices. Various rituals are performed on these Navratri days. One popular ritual is Kanya Puja, which is usually held at the eight or ninth day. In this ritual nine young girls are dressed as the nine goddesses aspect celebrated during Navratri and are worshipped with ritual of footwashing and then given offering such as clothing and food. .

NAVRATRA SPECIALS:

Sabudana Khichdi Recipe : Sabudana recipe is a special and light recipe made out of sabudana or sago which is spiced very lightly. This is majorly a fasting recipe usually eaten during Navaratris. It is one of the main dish from western India, especially from Maharashtra, Gujarat and Rajasthan.

INGREDIENTS REQUIRED :

1 Cup Sabudana (sago)

1/2 Cup Peanut (shelled and coarsely pounded), roasted

2 Tbsp Ghee

1 tsp Zeera (cumin seeds)

3-4 Sabut lal Mirch (whole dried red pepper)

1 sprig Kadhi patta (curry leaves)

2 tsp Sendha Namak (white rock salt)

1 tsp Chilli powder

1 Tbsp Hara dhania (coriander leaves)

1 tsp Green chillies, chopped

1 Tbsp Lemon juice

HOW TO PREPARE THIS RECIPE :

Wash Saboodana till water clears. Soak in water to about 3 cm/ 1 1/2″ above it, for about an hour.

Drain in a colander, then spread over a thick cloth for about 1 hour. It is important for the water to drain out very well, as other wise when cooked, the sabudana will stick together in lumps.

Mix saboodana, peanuts, salt, and chilli powder very well, so that it is coated well with this mixture.

Heat the ghee and add zeera, lal mirch and kadhi patta. When mirch darkens a bit, add saboodana mixture and turn around over low heat till cooked through. Takes a couple of minutes.

Take it off the heat, add the lemon juice and mix well.

Serve garnished with the hara dhania and the green chillies.

KUTTU KA DOSA RECIPE :  No more vrat ka khaana filled with oil, this potato filled dosa, the batter of which is made of buckwheat flour and colocasia. This is a great option for those whi want to avoid eating kuttu in deep fried pooris or pakoras. It is a quick and easy recipe which does not compromise on taste.

INGREDIENTS REQUIRED :

For Potato Filling:

3 Potatoes, boiled

For frying Ghee

To taste Salt (use sendha namak if fasting)

1/2 tsp Red chilli powder

1/2 tsp Ginger, chopped

For the Dosa:

5 Tbsp Buckwheat flour kuttu)

2 Tbsp Arbi (colocasia), boiled

To taste Salt

1/2 tsp Ajwain (carom seeds)

1/2 tsp Red chilli powder

1 tsp Ginger, chopped

1 tsp Green chillies, chopped

Ghee (clarified butter)

1/2 tsp Green chillies, chopped

Ajwain

HOW TO MAKE THIS RECIPE :

Prepare the Potato filling:1.Heat ghee in a pan, crush the potatoes into it and mix in the rest of the ingredients.2.Toss the potato mixture around for a few minutes till it becomes light brown in colour.3.Take it out and keep aside.Prepare the Dosa:

In a bowl, mash the arbi and mix it with the flour and salt.

Add some water and mix well.

Add the ajwain, red chilli powder, ginger and green chillies and mix again.

Keep adding water and stirring in one direction till the batter turns into a smooth flowing consistency.

Heat a flat pan, dab a bit of ghee on it, pour a ladle of the batter and spread it.

Cook for a few minutes and spread more ghee around the edges to make it crisp.

Now flip it over and cook the other side.

Now put some filling on top and fold the dosa over it.

Serve hot with mint and coconut chutney

SINGHARE KE ATTE KA SAMOSA : Samosa is considered as everyone’s all time favorite snacks but this time for navratra special these are made out of ‘Singhare ka Atta’ so that you can feast on this while fasting. This is best during Navratris as we all usually crave for something crispy while on fasting.

INGREDIENTS REQUIRED :

For the Dough:

120 Gram Singhare ka atta (water chestnut flour)

1/4 Cup Arrowroot

60 Gram Ghee

2 1/2 Cups Water

1 tsp Sendha namak (white rock salt)

For deep-frying Ghee

For the filling:

125 Gram Chironji (charoli) (soaked in water for about 2 hours)

3/4 tsp Chilli powder

1 Tbsp Zeera (cumin seeds)

2 tsp Dhania (coriander powder)

2 tsp Sendha namak (white rock salt )

1/2 tsp Elaichi (cardamom) powder

30 Gram Ghee

HOW TO PREPARE THIS RECIPE :

Prepare samosa filling:

Remove the husk of the chironji and grind coarsely.

Heat the 2 tbsp ghee, in a pan and add the zeera. When it splutters, add chironji and rest of the filling ingredients.

Saute over low heat till mixture is well fried. Leave to cool.

Prepare samosa dough:

Place the water, ghee and 1 tsp salt in a pan and bring to a boil.

As soon as it comes to a boil, put in the atta and arrowroot and mix well, over low heat, till it collects together in the center.

Take the dough off the heat and leave to cool.

Roll dough (using dry flour or arrowroot if it sticks) into 1/8″ thick rounds, 3″ diameter, and cut into halves.

Take one half, wet the edges. Fold the straight edge at the center and join overlapping the other edge to form into a cone.

Press the overlapping portion, and fill the cone with the filling, and press the edges together to seal the `Samosa’. Repeat, with the rest of the pieces.

Heat the ghee and over high heat, add as many samosas as come in without touching.

Lower the heat to medium and fry to a golden brown on either side.

Serve hot.

These Navratras get served yourself with these simple, easy and tasty vrat recipes.

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