Rajgira puri is an easy and delicious recipe made with rajgira flour and boiled potatoes. This is a perfect fasting recipe which can be paired with vrat ki sabzi or curry. This is a vegan, gluten-free, beginner-friendly, no onion no garlic vrat recipe.
Vrat ke Sookhe Aloo is a gluten-free dry sabji made using potatoes and peanuts. It is served as a snack on vrat (Hindu fasting) days. You can also serve it as a side dish with any Indian meal.
Ko voli svinjsko meso ovo je jednostavan i lak način pripreme, a meso je sočno i meko.
Ovakvi komadi mesa pečeni u rerni su mi omiljena hrana nedeljom, već duže vreme. Začine i vrste mesa menjam po trenutnim željama, mogućnostim a i stanju u frižideru. Uvek imam bar dva ručka, od nedelje preostane za ponedeljak samo nešto dodam ili napravim transformaciju. Mogućnosti za pripremu raznih salata ili sendviča od ostataka su beskonačne...O čemu će biti više sledeći put. Sastojci: 1.300 g svinjskog vrata Marinada: 1 čili papričica 4 čena belog luka 1 prepuna kašika meda 1 kašika senfa ½ kašičice kumina 2-3 kašike ulja So, biber po ukusu U manju činiju stavite ulje, senf, med, u avanu istuckan kumin, so i biber. Dobro umutite viljuškom ili malom žicom. Dodajte sitno iseckan beli luk i čili pa promešajte. Ako ne volite jako ljuto čili papriku očistite od semenki i belih opnica prilikom sečenja. Meso operite pa ga obrišite papirnim ubrusom, na nekoliko mesta napravite nožem rupe pa u njih stavite malo marinade, premažite meso sa preostalom marinadom. Stavite meso u veliku činiju pa ga prekrite prijanjajućom folijom. Ostavite preko noći u frižideru. Izvadite meso iz frižidera bar sat vremena pre pečenja. Jako zagrejte veliki tiganj pa na malo ulja sa svake strane zapecite meso. Dalje pecite meso u rerni na 220 stepeni, sat vremena pod folijom i posle dok lepo ne potamni sa svih strana. Pre sečenja ga ostavite da odstoji desetak minuta. Recept možete pronaći i u Septembarskom broju Mezze-a Recept za štampu Pin It Now!
Predlog za ručak.
Razgovor kakav se u našim mesnicama nije mogao čuti još do prije desetak godina našeg mesara više ne srdi, iako bi još nedavno nadobudnog kupca tih “holivudskih” komada mesa spremno znao poslati u restoran, “i to onaj malo bolji, ali to vam budu i naplatili, samo da znate”.
Pečeni teleći vrat s povrćem Zdravi moto “puno povrća, manje mesa” možemo primijeniti i kod pripreme ovakvog, vrlo ukusnog obroka od pečenog telećeg vrata i nekoliko vrsta povrća, koje …
Aloo ka halwa is a delicious Indian sweet which is made using potato as the base ingredients especially for vrat.
Farali Aloo Jalebi | Farali Jalebi | Vrat Jalebi as name suggests is a vrat dish recipe.It taste as good and crispier as that of our traditional Jalebi's.
Sitaphal Basundi (Custard Apple Basundi) is a delicious twist on the classic Basundi recipe. Here is a simple recipe to make it.
Rajgira (Amaranth) Bhakris are a fasting delicacy prepared throuhghout North of India. These are beautifully spiced with warm flavors and delicious aroma.
Suvi vrat sa mlincima
heljdine kore, kupus, suvi vrat, kisela pavlaka
Vrat ka paratha or sama rice paratha is easy and low calories fasting or upvas recipe. This is prepared on fasting days including Navratri, Ekadshi, Janamashtmi. Sama rice paratha is very nutritious, healthy, filling and gluten-free.
Sweet Potato in Jaggery Syrup is a super simple, nutritious, and delicious winter dessert that is popular in West India. Called Gudwali Shakarkandi in Hindi and Ratalyache God Kaap in Marathi, these vegan, gluten-free Glazed Sweet Potato Slices are super easy to make and qualify as Vrat ka Khana or Upvas ka Khana in Maharashtra and Gujarat.
This kachori is made of potato and coconut which is healthy and crunchy, served as a vrat meal
Lauki Ki Kheer is a simple dessert made using bottle gourd and milk. It can be had for Vrat as well. Here is how to make it.
check out our other Must Try Vrat Ka Khana recipes These crunchy and heavenly delicious vada/donuts or vrat ki tikki are melts in your mouth. Very hard to resist for anyone, simply satisfy one's soul.
Sočni, slasni, lepljivi svinjski vrat na kineski način, dugo mariniran u začinima pa pečen u rerni, je kućna verzija poznate kineske char sui svinjetine.
Jako fino
Neću pisati tačne mere jer zavisi od količine mesa, pa ću opisno. Komad svinjskog vrata, može i plećka isto, namažem mašću, jedan sloj. Preko toga baš gusto pospem so, malo bibera i ruzmarina. To uradim u toku dana i ostavim, u posudi u kojoj ću peći, u frižider. U sitne sate, kad se probudim, negde […]
Sitaphal Basundi (Custard Apple Basundi) is a delicious twist on the classic Basundi recipe. Here is a simple recipe to make it.
