Vrut Recipes – Upma [Singhada Flour]


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These are the days of celebration Navratri, that is fasting. There are so many people are making different types of fasting . Our PM keeps fasting very strict. That is they are taking only lemon juice during fasting. Some people keep 8 days fasting . Some only keep for 2 days that is Marathi we say ”BASATA ANI UTHTHA ”Upas. I have told the importance of fasting in the post.  


Anyway, WE NEED DIFFERENT TYPE OF SPECIAL FOOD . We didn’t know who has invented this type of food? But we think that by this food we are holding fast. Enjoying thing & we are eating special items Apple Halwa Recipe on that day means rich in proteins, minerals, dry fruits etc & still we are saying oh! i have fasting today i can’t walk more, talk more, work more. & eating next day early thinking that we have fasted.We are continuously reciting since in the morning that i have fasted, i think this reciting makes the tremendous change in our life & we think that there is a celebration of special NAVRATRI . This is the Indian culture’s arrangements means automatically something should must have to be happening not need to make happen. AS for God shake means people can accept everything & they have fear also in their mind. I think most of the time we need fear to run the society peacefully & with some disciple along with new happiness, new creations etc.

So this is the story of fasting let it be, we shall make here a new item for fasting that is Upma of Varai or Singhada flour

time for it

prep cook total

10        10     20 min

Author’s name : Pranita Deshpande

food type: UPMA

Cuisine   Indian

serve for  1

Keyword  : Vrut recipes


VARAI flour: 1 bowl

pieces of green chilly: 2 tbsp

cumin seeds: 1 tbsp

lemon juice: as your convenience

salt: As your convenience

sugar: 1 tbsp

ghee: 2 tbsp

peanut  : 20 gm 

water    :   1 glass    

PROCEDURE FOR IT :  Take 1 bowl varai flour in a pan.

: Bake it till red color appears  & keep aside after baking.

: Keep the pan on the gas , pour oil to it .

: Add cumin seeds & pieces of green chilly to it .

: Fry it for a short time & pour water to it

: Now add salt , lemon juice or curd & sugar to it .

: Wait to boil it , pour baked varai flour to it .

: Stir it well , Serve it hot .It gives a very nice taste.

: You can make it as a breakfast in fasting.


vrut upma


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Breakfast Recipes -Upma of waste idali

Left Over Recipes- Upma Of Waste Idali.

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Everyone like south Indian food items but sometimes some guest may be not eaten this food or sometimes it may be prepared more at that time we can’t waste food .So last Sunday My son didn’t eat Idali so it was left then I am getting worried who will finish it ? I have an idea that can we make upma of it?  I started to make it .

time    prep  cook  total

15         10     25

INGREDIENTS    watch video on it here

Idalis *   As you have left at your home

tomato *   1 [chopped]

onion * 1 [chopped]

chilly powder * 1 + half tbsp

cumin powder * 1 tbsp

salt    *   1 tbsp or as you wish

curry leaves * 5 to 6

groundnut *   1/2 bowl

Hing * 1 pinch

oil  *  2 tbsp

cumin’s * 1 tbsp

mustard seeds * 1 tbsp

lemon juice    1/2 lemon

sugar    *     1 teaspoon IMG_20170910_094113

  •               PROCEDURE *   Cut the idalis into middle size pieces,  add salt, chilly powder, cumin powder, sugar, in it. Keep the pan on the gas, pour oil into it add cumin’s in it with rubbing by both hands, add mustard seeds, onion, tomato groundnut, a pinch of Hing, curry leaves, green chilly pieces etc. Fry it well. add pieces of idalis in it, mix it properly.  Keep the cover on it, Serve it hot.

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Banana Recipes -Koshimbir

Today we have Angarika Chaturthi . We are celebrating it with full of devotion.As Ganesha is the main God of worshipping Chaturthi & we know that everyone is loving Ganesha.He is God of talent & Wisdom. He gives us plenty of knowledge, wisdom, talent & everything.If we will give him with full of devotion he is giving us plenty of us.

So today we have fast, means we are not eating anything avoiding salt. We know that salt is the main important content of food.Without salt, our all metabolic activities can stop. This salt is making the tremendous change in our life & body also. If we will eat more it causes more problem like B. P., overreactions, or skin disease etc.If we will eat it less then also it makes B.P. problem or level of sodium gets reduce which causes problems in our body & life.

Another thing is that we know that when we eat anyone’s food we must have to be polite.Otherwise, we are telling ‘ in Marathi  ”  Aag Mazya Hatch Mith Khalis, Thods Mithala Jag” means the person who has eaten the salt of another person he must have to keep gratitude for that person.

Why  did i am telling it do you know as I didn’t eat today salt for a day up to dinner. Direct we are taking salt in the dinner in evening for today.

I think the reason to keep fast without salt is maybe gratitude.Means God is telling us that keep gratitude for your elders, ancestors along with God .Give them good respect in the life. Remember their efforts & hard work for us. Keep respect for him with this fast. If we will decide that is there need of keeping fast to remember ancestors or elders? It’s true we can remember them without fasting also.But we can’t realize their efforts without suffering to our body.Suffering is the good way to realize many things in our life . & so that our HINDU Religion has kept lots of rituals, festivals & some rules for life.

To lead life meaningful & with our good purpose & satisfaction, we must have to adopt all these things in our life. 

Let us start how to make ”Banana recipe – Koshimbir

Time for it

prep cook total

10     10      20min

author name: Chhaya Kulkarni

cuisine: Indian

food type: Koshimbir

serve for   2


DAHI  :     1/2  cup [thick ]

sugar: 2 tab

salt: As your convenience

pomegranates: 2tabs

manchurian masala: 1 tab

coriander: 1 tab  well chopped

cumin powder: 1tab

tomato            :    1 [chopped ]

cucumber        :   1/2 [chopped ]

PROCEDURE: Cut the vegetables tomato & cucumber into small pieces & keep                                                aside.

: Remove the peel of bananas & cut it into spices & keep aside .

: chop the coriander & take ready pomegranate seeds in the bowl.

: Now keep ready another ingredient to add it like hing, Manchurian                                 masala ,  cumin powder etc .

: Now  add slices of bananas in the pot. Add all ingredients one by                                        one  &  at last thick Dahi & stir it well.

: Keep the small pan on the gas, pour some oil to it add cumin,                                                     mustard seeds to it .  Wait to splutter & now add a pinch of hing                                        to   it.

: Now pour this spluttering oil into the koshimbir.

: Now serve it with chappati or roti.



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The joy of cooking – Khaman Dhokala

via The joy of cooking -khaman dhokla


Tri color pasta Recipe-Delicious Salad

Every time making regular food gives a bored feeling. I think this is  the nature of human being or maybe all animals too. Maybe we are in a healthy mood but still, we can’t control on food. We know that if we will eat some types of food our weight is increasing but still we are not aware to eat food.If we have delicious food in front of us then we lose our control and easily attack on that food . If we have increased weight then we start to decrease it.  This is the nature of every man.

Okey let us we start to make our favorite food color pasta

time for it

prep cool total

20      20      40

author : chhaya kulkarni

cuisine: Indian

food type : fast food

serve for  3


Colored pasta  :  100 gm

tomato 1 [chopped ]

onion 1 [chopped ]

a paste of green chilly, coriander: 2 tbsp

peanut: 1 bowl

garam masala: 1 tbsp

chilly powder 1 tbsp

salt  2 tbsp

OIL _1 bowl       IMAGES FOR IT

Vegetables and ingredients for color pasta


PROCEDURE  FOR IT: Take the tomato , onion, chop it and  keep aside.

; Keep the pan on the gas, pour oil to it and wait to heat it : :

:  Add onion to it , saute it well and keep aside

;  Add tomatoes[chopped ] to it and saute it well and keep aside

: Saute  peanuts   well and  keep aside

: Make the paste of garlic, coriander, green chilly , ginger and                                                     keep aside.

Best Microwave Ovens in India :

: Keep spices ready to add it.

: Now keep the pan on the gas and add sufficient water to it, boil it well

:  Add pasta to it , cook it for a short time, now add saute onion, saute tomatoes, peanuts, salt. a paste of garlic, chilly  etc

: Stir it well, add garam masala, chilly powder and serve it hot


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Note : If you will use fried pasta to make it , then also it will become delicious .


Dhokala Recipes -Breakfast Recipes

Dhokala Recipes – How to make mixed Dhokala?

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Yesterday we want to celebrate the holiday with some new tasty food item so I have decided to make Mixed dal Dhokala. We want a different taste of it so I have kept Moong dal ,Urad, dal, gram dal to soaking. To choose Moong dal for the Dhokala to have some reason, this dal makes protection for our body cells. Means it increases white blood cells in our body and soaked things are good for digestion. As  It creates more useful enzymes and hormones in our body.   So let us start to make Mixed Dal Dhokala.

Soaking time   1 night

time  prep cook total

15     15    30 min

serve for 3


Moong dal  1 bowl

Urad  dal  1 bowl

Gram dal 1 bowl

salt- as your convenience

sodium bicarbonate- 1 teas

lemon juice  1 tbsp

sugar  1 tbsp

paste of garlic,

green chilly  1 tbsp

cumin powder  1 teas

Hing   1 teas

oil   2 tbsp

cumin seed 1 tbsp

mustard  seeds—1 tbsp

coriander  2 tbsp

grated coconut  2 tbsp

PROCEDURE FOR IT :   : Keep the all  Dal   to soak in a pot .

IMG_20180126_101020 (2)
Soaking dal and rice

: Grind it into the mixture to make its paste.

: Add the paste of garlic, green chilly in it.

adding the paste of garlic and green chilly

: Add salt , a pinch of Hing, lemon juice, sodium bicarbonate                                                       in it SouthIndian

:  Stir it well and keep aside :

: Now take the cooker and remove the whistle of a lid

: Pour 1/2 lit water into the cooker

: Keep its sieve in the water


: Keep an empty cooker tiffin backwards in the downside                                                         of the cooker

:  Keep another tiffin of  Dhokla  paste in it

:  Now keep the lid of the cooker on it.

: Keep it on the gas for 15 min.

: Take out  the tiffin after cooling it


: Now keep the small pan on the gas, pour oil in it, add                                                          cumin, mustard seeds to splutter it, add a pinch of Hing in                                                         it. Indian Veg Food

served  Dhokala

  Pour the chopped coriander and grated coconut on it , along with spluttered mustard oil. 

: Serve it with res tasty garlic chutney.


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Vrut Recipes- Collection Of All Varai Items[Fastingspecial]

via Fasting Special Collection Of All Varai Items


Collection Of Vrut Recipes -Vrut Recipes


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MIN        30       30          60


Varai  *1/1/2  bowl

baking soda * 1 teaspoon

salt * as your convenience

sugar  *  6 to 7  granules

Dahi  *  1/3 bowl

Shabudana *  1 bowl

  •  PROCEDURE  * Wash the varai with clean water, keep it from soaking for 3 to 4 hours.
  • Soak the Shabudana in a water. Then make its paste in the mixture.
  • Add salt, baking soda, sugar granules, wait for half an hour.Take the idli pot, pour this paste into the idali bowls one by one.
  • Give the steam for 15 minutes, to open it wait to cool after cooling pot, take out from a pot.
    unnamed (33)
    Varai idli

How to make coconut chutney?


min        10       5         15


Wet coconut * 1/2

green chilly * 4 to 5  or as you wish

sugar * 1 tab s

salt *  1 tab

cumin seed *  1 tab

lemon juice or Yogurt *   as you wish

  •      PROCEDURE  * Make pieces of coconut, add salt, sugar, cumin’s in it. crush it in the blender. Add Yogurt if you wish or you can add lemon juice to get the taste.

Varai Uttapa  and Chutney For Fasting

Time   prep  cook  total

min              30        30       60



Vari : 1/2 kg

Shabudana : 40 gm

Salt  :  2 tabs

Baking soda  : 1 teaspoon

PROCEDURE :  Wash the Vari , Shabudana and soak it at night in a water.

In the morning grind it into the mixture and keep it for soaking again. Add baking soda and salt into mixture Keep it for 2 to 3 hours or if you want to make it in the evening you can make it in the evening.

To make Dosa keep Tawa on the gas [Nirlep] or any. Spread some oil on it and pour 1 bowl paste of vari flour on the tawa. Spread it with the help of spoon or bowl. Bake it till its total water gets evaporates, then keep it on the downside for baking.

Serve it with chutney.

Time for chutney

prep   cook total

10       10      20


Groundnut: 100 gm

green chilly: 6 to 7

salt: 1 tabs

Varaicha Upawas Dosa

sugar: 1 teaspoon

PROCEDURE: Keep the groundnut for soaking in the water at night. In the morning wash it with another clean water. Add green chilies, salt, sugar in it and grind it in the mixture.

Time for it   prep   cook   total

min        25      10       35


Varai flour: 1 small bowl

jaggery; 1/2 bowl grated

ghee : 3 tabs

almonds: 5 to 6

Raisins: 10

grated wet coconut: 1/4

boiled potato: 1

boiled sweet potato: 1

dates: 2 to 3

cardamom: 1 to 2 flowers    


Time   prep  cook  total

min      10       20     30


Varai flour * 2 and half bowl

coconut *  1/2 bowl [grated]

raisins * 10

jaggary *  1 bowl [grated smooth]

ghee *  3 tabs

cardamom powder * 1 teaspoon

milk *  2 tabs

pieces of almond, cashew nuts  *  1/2 bowl

PROCEDURE  *    Bake the varai flour in a  pan with ghee till red color                                                                comes. IMG_20180213_095750

                                        Aroma smell should come & spread everywhere. Put the   gas off and  keep the pan downside from the gas.

Make the powder of almonds, grated coconut, dates

Add grated jaggery, powder  of almonds, coconut, dates, 

Add hot water and stir it well. Keep it to get the steam. Add cardamom powder

Varai Idali recipe/

Rava Idali Recipe_Step by step method-Breakfast Recipes

Breakfast recipe : Rava idali 

Breakfast recipe _ How to make Rava Idali?

Time    prep cook total

min            15    30      45

Author’s name : Asha Digge

food type : Idali Recipe 



Rava  1/2 kg

tomato  1 chopped

coriander 2 tbsp

chilly powder   1tbsp

salt   2 tbsp

baking soda 1 tbsp

Eno  1/2 pocket

oil   2 tbsp

Mustard seeds 1 tbsp

cumin 1 tbsp

hing 1 pinch

sugar 1 pinch

Fenugreek seeds 1 teaspoon

PROCEDURE  Take a middle size pan, pour oil in it, add mustard seeds, cumin seeds,curry leaves, chopped tomato etc, fry it well. Now add Rava in it fry it well, Put off the gas and keep it aside to cool. After cooling add baking soda, ENO, Fenugreek seeds, sugar and stir it well, now add slowly water and keep it as it is to make  Rava Idli for 1/2 an hour. After half an hour see the fermentation procedure has been made otherwise keep it again to soak.  Join this link to earn  massive income. 

  •     Now your Idli flour is ready to make idli, Take an idli pot, spread some oil to the bowls of it and pour a small amount of soaked flour into it. Keep it in the cooker, Keep the cover and wait to get steam, give 10 minutes step, wait to cool it and after some time your Idlis are ready to eat, We can eat it without chutney also, but if you want to eat it with chutney you can make coconut chutney with it.
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  •    NOTE * Sugar and  Fenugreek seeds make fermentation easily.  %


unnamed (22)


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Gobi Manchurian _Dry Recipe

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 How to make Gobi Manchurian? – Mixed vegetables.

Really this is a good story to make it since last week I am thinking to make it. So many times I have collected all the ingredients to make it and decided to make it but every time it is getting postponed. At so many places I have eaten it but not getting good taste to me. So I am thinking what is this item? Why did people are giving more importance to this item? Something must be here for this item. Then I watched a video of Heber’s kitchen and think that we can also make nothing of it. Watch a video on it

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Last time I bought lots of vegetables to make it but again there are some obstacles to make it. Yesterday I decided firmly that I must have to make Manchurian today at my home. And today definitely I will make it.  Just I started to make it.

Let us we will see how I made it here Best Indian FoodBest Indian Food BlogBIFBIndian 


time for it

prep cook total

10       15      25 min

serve for 3

author’s name: Asha Digge

cuisine: Indian

food type: Manchurian

keyword : Gobi Manchurian -Dry recipe


1 bowl [chopped] cabbage

1 bowl all-purpose flour or Maida

2 tabs  coriander, garlic, green chilly paste

1 [chopped]tomato

1 tbsp salt

2 tbsp Manchurian masala

1/2 bowl tomato sauce

1and 1/2 bowl oil

1 tbsp cumin

1 tbsp mustard seeds

2 tbsp spring onion

1 teas   hing

1 tbsp cumin powder

1 tbsp  Dhaniya powder

1 tbsp chilly powder

2 tbsp pieces of green chilly

PROCEDURE FOR IT: Take fresh cabbage , cut it and keep aside

:  Make a paste of green chilly, garlic, ginger,  coriander                                                              keep aside. BAKED

: Take another ingredient ready in a big thali.

:    Take all purpose flour in a big pot.http://Bhojan recipe-satvik bhojan recipe- healthy recipe/

:     Take 1 glass of water near to you.

: Add one by one ingredient in the flour, which needs to add.

:  Mix it with your hands completely

:  Take another pan, pour oil into it and fry one by one it

Frying it in the oil /

: Keep the pan on the gas, pour oil into it, add cumin, mustard seeds and hing  . Wait to splutter it. 

: Now add tomato sauce to it, add immediately fried                                                                  Manchurian in it.

frying Manchurian in  a  sauce/

: Serve it immediately hot.

PREPARED Manchurian/

crispy crunchy Manchurian is ready to eat as I have taken less flour and more vegetables.