MAKHANA RECIPES

 

Phool Makhana Curry Recipe:-

INGREDIENTS

  ·     Phool Makhana or lotus seeds - 1 cup

·      Peas - 1/2 cup

·      Onion - 1

·      Tomato Puree - 1 cup

·      Red chill powder - 2 tsp

·      Coriander powder - 1 tbsp

·      Turmeric powder - 1/2 tsp

·      Garam Masala powder - 1 tsp

·      Oil - 2 to 3 tbsp

·      Salt - to taste

·      Coriander leaves - for garnish

For the paste:

·      Onion - 1 

·      Garlic – 7 or 8

·      Ginger - 1-inch piece

·      Cashew nuts – 5 to 10

 

INSTRUCTIONS:-

 For the paste:

 1.      Heat a pan with oil. Add sliced onions and saute till translucent.

 2.      add chopped ginger, garlic and saute till it changes color slightly.

 3.      Take the pan off the stove, cashews, and saute in the heat of the pan itself. Let it cool down completely.

4.       Transfer to a mixie jar and adding little water, grind to a smooth paste. Set aside. 

To make Phool Makhana Curry:

1.       Heat a pan and when it gets warm, add Phool makhana (lotus seeds) and roast over low flame till it gets crunchy. Transfer to a plate and keep aside.

2.       Add oil to the pan and when it gets warm, add cumin seeds and let it sizzle.

3.       add finely chopped onions and saute till it turns pink.

 4.      Add ground onion paste, mix well and cook for 2 mins over low flame.

 5.      Add tomato puree, red chili powder, coriander powder, turmeric powder, and mix well.

 6.      Cover the pan with a lid and cook over low flame for 4-5 mins till the oil separates.

7.       Add fresh peas, salt, 1/2 cup water, mix well, close with a lid and let it simmer for another 3-4 mins.

 8.      Add roasted Phool makhana, simmer for a minute and switch off the stove.

9.       The Phool makhana will absorb the water and the gravy will thicken as it cools down.

10.     So if you are going to cook this Phool makhana curry ahead, add it just before reheating and serving.

11.     Garnish with coriander leaves and serve hot with chapatis and pulaos.

MASALA MAKHANA

INGREDIENTS:-

• 1 cup - makhana
• 1/4th spoon black pepper powder/chili powder
• 1/4th  spoon sendha namak (black salt)
• 1/4 spoon turmeric
• 2 tsp ghee/oil

 

PROCEDURE:-

 

1. Take Ghee/ oil in a pan, roast makhana on a low flame till they become crispy.
2. Add sendha namak, turmeric and stir well
3. switch off the flame.
4. add black pepper powder & mix well. 
5. After cooling keep in an air-tight container.

 

NOTE:- 

• You can use CHAT MASALA POWDER.
• It is a very healthy snack that can be taken in between meals.

 

 

MAKHANA KHEER

INGREDIENTS:-

• 3 cups  - makhana
• milk 500 ml
• cardamom powder 1/2 tsp
• Cashew nuts, Raisins 1/2 cup
• Ghee 2 tbs
• Sugar / Jaggery as per taste
• 1 pinch of salt

Procedure:-

1. Take ghee and roast makhana in low flame and keep aside
2. Roast cashew nuts and raisins and keep aside
3. Grind half roasted makhana, cashew nuts into a coarse powder
4. Take milk boil it till it becomes half 
5. Add sugar or jaggery as per taste and add 1 pinch of salt
6. Add roasted nuts, powdered makhanas and whole makhanas, and cardamom powder
7. Cook for 5 min.
8. Garnish with dry fruits and Kesar strings.
9. Serve hot or chilled.