As you prepare to enter the holy month of Shraavan, and gear up for the festive season, make sure you we have your cooking skills ready too.

This time is considered holy and many sustain from spicy and non-vegetarian food. But let it not dampen your spirits as we bring to you recipes that our healthy, tasty and will satisfy your tongue and soul.
 
  Sinhaga Ajgira thalipeeth or thepla  

Ingredients
 
1.5 Cup Singhada Flour 1 Cup Rajgira Flour 4Boiled Potatoes, medium sized 3/4 Cup Roasted and Ground Peanuts 1/2 Cup Cucumber, peeled and grated 2-3 Green Chillies 1 tbsp Cumin Powder 1/4 Cup Buttermilk 1/2 tsp Sugar Salt, to taste

Method: Peel and mash potatoes. Grind green chillies to paste. Mix singhada and rajgira flour, grated cucumber, ground peanuts, buttermilk, cumin powder, salt and sugar.

Add mashed potatoes and chilli paste to singhada and rajgira mixture. Mix well and make a soft dough. Make eight to 10 balls from the dough. Heat frying pan. By using plastic sheet, pat the theplas. Place one at a time on pan and roast all the theplas. Use little oil or ghee while roasting (shallow- frying) theplas. Do not overcook. Serve theplas with curd and coconut chutney.

(By Neeta Dange, Housewife)
 
   Panchamrut  

Ingredients

2Bowls Red Pumpkin grated 1 Bowl Rice Flour 2Bowls Jaggery, grated or mashed 1 Bowl Semolina, 1/4 Bowl Wheat Flour Oil, for deep frying

Method: Cook the pumpkin and jaggery till soft. Remove from fire and while hot, add all the flour and two tablespoons of oil and knead the dough well.

For rolling out the pooris, take an oil base (fresh leaf) and pat with hand a small portion flat on it and deep fry. Lip-smaking pooris are ready.

(by Sangeeta Pandit, Business Professional)