Sneha's Recipe: Water Chestnut

Upvasacha Cake( Farali/Vrat cake) is an eggless one made using vrat ka atta or farali/falhari flour. These flours are made from non-grain, gluten-free ingredients like buckwheat (kuttu), barnyard millet flour (bhagar/moraiya), water chestnut (singhara), and amaranth (rajgira) that are permitted during religious fasts.

Ingredients
½ Cup Fresh Yogurt
¾ Cup Kesar Milk - divided
½ Cup Caster Sugar
¼ Cup Melted Desi Ghee
1 Cup Singhada Atta (Water Chestnut Flour)
1 Sachet Eno Fruit Salt
⅛ Teaspoon Rasmalai Essence
2 Drops Yellow Food Color
¼ Cup Chopped Dried Fruits
Method
Grease and line a 6" Cake Pan
Preheat the oven 160°C.

In a bowl add the yogurt, melted ghee, sugar, essence, half of the kesar milk, yellow color and with beat well till blended, then add the sifted Singhada atta and fold it well into smooth batter. Now add in the eno and pour the remaining kesar milk and mix well ( this batter will be thick) add the dry fruits.

Pour it into the prepared pan and again sprinkle chopped nuts.Bake in a preheated oven for 40- 45 minutes.

Cool then slice and enjoy!!

Labels: Alphabet Challenge,Water Chestnut, Gluten free, Desi Ghee, Yogurt, Indian, Vrat, Cake, Eggless

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These crunchy, sweet chestnuts are actually vegetables that grow in marshes.
These crisp lettuce leaves are filled with crunchy water chestnuts that have been tossed in schezwan sauce, making every bite delicious. These wraps in Chinese cuisine are also referred as San Choy Bau, or lettuce wraps, make an perfect appetizer for a Chinese meal or on their own as a light dinner.

Ingredients
2 Cups Water Chestnuts - boiled peeled and sliced
Salt To Taste
2 Teaspoons Oil
1 Tablespoon Finely Chopped Garlic
¼ Cup Chopped Green Bell Pepper/Capsicums
¼ Cup Frozen Peas
½ Cup Finely Chopped Spring Onions - whites & green separated
2 Tablespoon Heaped Schezwan Sauce
2 Tablespoon Water
1 Teaspoon Sugar
A Few Lettuce Leaves
For Garnish
Finely Chopped Spring Onion Greens

Method

Heat the oil in a wok/kadai on a high flame till it smokes.
Add the garlic and spring onion whites and sauté on a high flame for a minute.
Add the sliced water chestnuts, capsicum, peas, schezwan sauce, water, salt and sugar, mix well and cook on a medium flame for 2 minutes.