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(522) Stirfry Water Chestnut.( Singhoda)

(1) Natural Coolant for the Body: Singhoda has a cooling effect, making it ideal for consuming during Pitta-aggravated conditions like acidity, rashes, or heat boils. (2) Hydrating and Rejuvenating: High in water content – keeps the body hydrated in humid weather. Refreshes skin and improves energy levels. (3) Rich in Antioxidants & Detoxifying: Contains polyphenols and flavonoids that fight oxidative stress. Helps detox the liver and improves metabolism. (4) Good for Brain and Nervous System:
Rich in vitamin B6, potassium, and other B vitamins – supports brain function, memory, and nerve health. (5) Heart-Friendly:
Potassium-rich, which helps maintain blood pressure and supports a healthy heartbeat.  (6) Aids Digestion & Gut Health:
Contains dietary fiber, promotes regular bowel movement, reduces bloating and indigestion. (7) Skin-Friendly:
Its internal cooling and purifying nature helps reduce skin irritation, acne, and itchiness – useful in conditions like urticaria. (8) Balances Pitta and Slightly Kapha: As per Ayurveda, green singoda is sweet, astringent and cooling, hence pacifies Pitta dosha and mildly supports Kapha, while not aggravating Vata much when taken fresh.

Ingredients

  • 500gms. Water Chestnut.
  • ½ tsp Ghee
  • ½ tsp. Cumin seeds.
  • ⅓ tsp. Rock Salt.
  • ½ tsp. Black Pepper powder.

Method

  1. Wash and peel water chestnut and again wash.
  2. Heat ghee in a nonstick pan and add cumin seeds in it. Wait for crackling sound and then add water chestnut and salt.
  3. Stir fry on fast flame for 2-3 minutes and switch off the flame. Stir continuously.
  4. Sprinkle Black pepper powder and water chestnut are ready to serve.
  5. Serve with other farali dishes like Moraiyo, Sabudana khichadi, Farali paratha, Kuti daro, Kuti dara na Dhokla, Phudina sabudana, Rajgira shiro, Dudhi ni Khichadi, Rajgira Upma, Rajgira Raab, Dudhi ni Kheer, kand ane sabudana vada, Farali dip, or as you wish. Serve with love and smile.

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By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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