EKADASHI KUTTU POORI

EKADASHI KUTTU KI POORI

INGREDIENTS

• Kuttu atta-2 tablespoons
• Boiled potatoes-1/2 a kilogram (4-5 medium sized potatoes in number)
• Saindha namak (salt to be used for fast)-1 teaspoon
• Green chilli chopped-1
• Oil-1 tablespoon
• Oil for deep frying

METHOD

• Mash the boiled potatoes & add in the kuttu atta, 1 tablespoon oil, 1 teaspoon saindha namak & chopped green chilli.

• Mix them well with hands & knead it slightly & make it in the form of a dough.



• Next, make small sized pooris immediately with the help of this dough.
• Don't keep the dough for long as it will becone very soft that won't allow you to deep fry.
• Therefore, prepare the dough only when you are ready to deep fry & make the pooris.

• Heat oil really well in a pan for deep frying.
• Drop the pooris into the hot oil & deep fry them till they turn brown.

• As they turn brown, take them out on a paper towel.
• Kuttu poori is ready to serve.

EKADASHI SOOKHE AALU

EKADASHI SOOKHE AALU

INGREDIENTS

• Boiled & peeled potatoes-1/2 kilogram (4-5 medium sized potatoes in number)
• Saindha namak (salt to be used for fast)-1 teaspoon
• Black pepper powder-1/2 teaspoon
• Oil-2 tablespoons

METHOD

• Cut the boiled & peeled potatoes into pieces.

• Heat oil in a pan.
• Once the oil becomes smoking hot, add in the potatoes & fry them well for around 5 minutes.

• Add salt & black pepper powder & fry them for another 5-10 minutes or till they become well cooked.

• Once they are done, turn off the flame.
• Ekadashi sookhe aalu are ready to serve.

EKADASHI KHEER

EKADASHI KHEER

INGREDIENTS

• Milk-1/2 litre
• Rice (to be used for fast)-2 tablespoons
• Sugar-2 tablespoons

METHOD

• Bring milk to a good boil.
• Add in the rice & sugar.
• Boil them well till it becomes well cooked & slightly thick.
• You can adjust the consistency of kheer by adding more milk later while eating.
• Once it becomes slightly thick, turn off the flame.
• Allow it cool down.
• Ekadashi kheer is ready to serve. Serve cold.

EKADASHI AALU SABZI

EKADASHI AALU SABZI

INGREDIENTS

• Boiled potatoes (slightly mashed)-2
• Tomatoes puree form-2 small sized
• Saindha namak (salt to be used in fast) to taste
• Black pepper powder-1/4 teaspoon
• Oil-1 tablespoon
• Water-1-2 cups

METHOD

• Heat oil in a pan.
• Add tomatoes to it & as they start leaving oil, add saindha namak & black pepper powder.
• As the mixture leaves oil, add the mashed potatoes to it & fry well.
• Then, add water to it & bring it to a good boil.
• Cook it till slightly thick & properly cooked gravy is formed & turn off the flame.
• Aalu sabzi is ready to serve.