R E C I P E S
SINGHARE KE KATLE
This is one of the most common dishes prepared during fasts. It retains a lot of moisture and cools the stomach. Take 100 grammes of singhara-ka-atta in a pan. Roast it well in a pan; keep aside. Take 400 ml of water in a pan and add 200 grammes of sugar to it; mix well. Add the flour to it and stir well to remove clots. Cook on a slow flame. Keep stirring till the mixture thickens. Pour in a greased plate and set. Decorate with coconut powder and cardamom. Cut into small squares.
SINGHARE KI SABJI
Take 250 gm water chestnut and one potato. Peel and cut both. Pour some oil in a pan, add asafoetida, cumin seeds, salt, and powdered turmeric, chilli and coriander. Mix well. Add vegetables. Cover and cook till soft. Squeeze a lemon and garnish with coriander.
SINGHARE KI PURI
Water chestnut flour can't be rolled into puris easily. So, while kneading, boiled potatoes have to be added to the dough. The are then ready to be rolled into puris and fried.
SIMPLY SINGHARA
When eaten raw, jaggery is said to be the best accompaniment. Caution: The plant grows in stagnant ponds, so water chestnut fruits should be washed well before peeling
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