Fasting Meal for Shravan Month - potato salad and Lemonade

Yesterday while whatsapping with my cousin she pings me asking about dinner preparation told her Methi Paratha for family and for myself stir fried potato as I was fasting, her prompt reply was to eat boiled potato with curd , so yesterday for fasting dinner I had the same this is how I assembled the plate

Recipe Name Boiled potato saladIngredient
Boiled and sliced potato two
Beaten curd three tbsp.
Pinch of red chili ,black pepper and rock salt
Chopped coriander leaves one tsp.
Procedure
In a serving plate place the sliced potato, top it with beaten curd
sprinkle red chili,black pepper and rock salt powder
followed by chopped coriander leaves.

Morning prepared Shikanji/Indian Lemonade to beat the heat and keep myself satiated this is how I did .In a pitcher add lemon juice from two lemon, sugar two tsp half tsp rock salt and four cups of water mix everything together.Fill the pitcher with ice cubes.

drink ,enjoy summer and remember your childhood days.
so that's how I spent first Monday of Shravan month which started from 13th of this month.
Did the doodle thinking about the past six months,time is flying and so much to do.Hows it gone for you guys ?
that's all guys will catch up with you all soon
take care and happy blogging.



   




 

Phalahari stirfried paneer with coriander chutney ,

I know its been a while since I published anything ,have been very busy since past one month as I am doing something which I had longed to do heres a glimpse of what I have been learning

 today  thought of stealing some minutes to write this post :-)
Sharing with you all simple fasting recipe for the ongoing Shravan Month monday fasting 

Recipe name Pan fried cottage cheese with coriander chutney 
Ingredient 
cottage cheese one cup thawed
sendha namak/rock salt as per taste
black pepper powder one fourth tsp
pinch of red chili powder
oil to cook one tbsp
procedure
heat oil in non stick wok,once oil is hot lower the flame
add the drained cottage cheese and keep turning till they are evenly browned
sprinkle rock salt,black pepper powder andred chili powder
once they are evenly cooked remove and keep them on kitchen towel.
serve them warm with coriander chutney and a bowl of curd

for the coriander chutney
grind the chopped coariander leaves with half of tomato ,a green chili,one fourth inch of ginger,roack salt and per taste .
wish you all happy week ahead

linking this post to
the weekly story week 27 hosted by Colours Dekor.
take care and happy blogging.