Phool Makhana ki Kheer
Makhanas are puffed lotus seeds, just like pop corns are puffed corn kernels. Today is the second day of my Navratras and I decided to treat myself with Makhana Kheer today. My Mom usually roasted them in a couple of teaspoons of ghee and added salt and pepper – it made a nice munch. I believe makhanas are also added to a variety of curries but I have never tried it. Simple and quick to make- this is how I went about it- Ingredients: Phool Makhanas- 1 Cup, Milk- 500 ml, Sugar as per taste, Kesar – a few strands (optional), Dry fruits and raisins (vertically cut almonds, pistachios, cashew nuts), Ghee – 2 tsp (optional), Cardamom Powder- 1/2 tsp (optional)
Makhana ka Paag
Cut Makhane into four parts. Take a pan and heat ghee into it. Fry the makahne, till they turn light pink in colour. Fry all the Makhane in the same manner.Take a pan and grease it with ghee.
To make sweet syrup (chashni) take sugar and 1/3 water of the quantity of sugar. Boil it till the sugar dissolves completely, and then add milk into it. You will see a brown colour foam forming at the top of the pan, take it out with the help of a ladle. Prepare a 3 string syrup. 3 string syrup is extremely thick and freezes instantly on the spoon. Now add fried makhane into the syrup and stir it continuously with the ladle. Put this mixture into the greased pan. Within half n hour the mixture will settle down. Makhane Pag is ready. Break the makhane into small pieces and store it in an air-tight container. Makhane Pag can be stored in the refrigerator for 20 days. Take it out from the refrigerator and eat it whenever you like. Ingredients: Makhane - 100 gms, Ghee - 200 gms, Sugar - 500 gms, Milk - 1 table spoon.
Creamy Phool Makhana Curry (Lotus Seed Curry)
eat 1 tsp of the oil in a cast-iron or nonstick skillet and add the lotus seeds. Stir-fry them, stirring constantly, until they turn golden-brown and crisp. You don't want them to blacken. Make a paste with the cashews and 1 cup of water and set aside. Heat the remaining oil in a skillet (if you used a cast-iron one to roast the lotus seeds, replace it with a nonstick or stainless steel one for the rest of the recipe. You're using tomato in the recipe and acidic ingredients don't react happily to cast iron). Add the onion and saute over medium heat until it turns transparent, about 5 minutes. Add the ginger and garlic and saute for a few seconds. Add the powdered spices and saute another 30 seconds. Add the tomato puree and mix thoroughly. Cook, stirring frequently, until the tomatoes darken and the oil begins to express itself. Add the lotus seeds, the frozen green peas, and the kasoori methi. Give it all a good stir and a cup of water. Once the curry comes to a boil, add the cashew paste and salt to taste. If the curry is too thick, add some water. I like my curry rather thick-- perfect to scoop up with an oven-fresh naan. Spritz in a .Ingredients: 2 cups phool makhana or lotus seeds (they keep in the pantry forever-- I am not even sure which year I bought mine, and they're still great) ,1 cup green peas, 1 medium onion, chopped,3 tsp vegetable oil, like canola, 5 cloves of garlic, smashed or minced very fine, 2 tsp ginger paste, 1 tbsp coriander powder, 1 tsp garam masala, 1/2 to 1 tsp red chilli powder, like paprika or, if you've more adventurous tastebuds, cayenne, 1/2 tsp turmeric, 1 cup tomato puree, 1/4 cup kasoori methi (dried fenugreek leaves-- pick them up when you shop for the lotus seeds at the Indian grocery store), 1/3 cup of cashews, Salt to taste..
Fry the makhana. Keep aside:- Take 2-3 makhanas and crush them. Heat the oil. Add onions, tomatoes and mix well. Add the dry spices: green chillies, ginger paste, red chilli powder, turmeric powder, coriander powder, salt, water and mix well. Grind the mixture and make a smooth paste. Add the indian baby gourd and potatoes and water'. Add salt, garam masala. Add coriander leaves. Serve hotIngredients: 1/2 cup makhana, 200 gm indian baby gourd, 200 gm potatoes, 2 tomatoes, 2 onions, 1 tsp turmeric powder,1 tsp garam masala, 2 green chillies, Some ginger paste, 2 tsp coriander powder, Few coriander leaves, 1 tsp red chilli powder,2 cups water, 4 tbsp oil, Salt to taste.