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Navratri is back with some colourful vibes and dancing sites. Navratri celebration would be incomplete without the “josh” so if you are fasting then do it in the right way. The Navratri fast is said to be significant because, during this time, when the season changes, the body needs to dispose of the toxins to build the resistance levels. Along these lines, rather than stacking yourself with nourishment, enjoy mindful eating and feel full, upbeat and sound. Try the recipes mentioned below.
1. Sabudana Kheer
• 1-litre full cream milk
• 1/2 cup Sabudana
• 15-20 strands Kesar
• 1/2 tsp Cardamom powder
• 1/4 cup Sugar
• Wash and soak sabudane in 1/2 cup water for 4-5 hours.
• Heat milk in a heavy bottom pan.
• When the milk comes to a boil, add the soaked sabudane and saffron strands.
• Simmer the heat and let the kheer cook till it gets thick and the sabudane are cooked. (approx 40-60 minutes)
• Keep stirring in between.
• Add the sugar and cardamom powder and mix well.
• Garnish with pistachios and almond slivers.
• Serve hot or chilled.
2. Rajgira Paratha
• 1 cup - Rajgira flour
• 1 - Boiled Potato
• 2 tsp - Oil
• 1/2 tsp - Roasted cumin powder
• Rock Salt to taste (or regular one)
• Lukewarm water as required.
• Mix rajgira flour, cumin powder and salt in a big mixing bowl.
• Add the oil and boiled mashed potato to it.
• Knead into soft dough using lukewarm water.
• Cover with a plastic wrap and keep aside for 10-15 mins.
• Divide the dough into 7-8 small balls.
• Take a parchment paper or plastic bag and spread it on a flat surface.
• Put a dough ball onto it and again arrange another piece of plastic or parchment paper on it.
• Roll it to make a paratha of approx. 6 -7 in diameter.
• Heat a griddle and roast this paratha using a few drops of oil on both sides.
• Cook until golden brown and few brown spots are visible on both sides.
• Serve hot.
3. Fruit Salad
• 1 large banana peeled & sliced
• 1 large apple peeled & cubed
• 2 small oranges segments
• 1/2 cup grapes washed, de-seed & cut into halves
• 2 tbsp pomegranate seeds
• Rock salt to taste (sendha namak)
• 1/4 tsp black pepper powder
• 1 tsp lemon juice
• Take a bowl, add all fruits (banana, apple, orange, grapes) whatever is available except pomegranate.
• Then add salt and black pepper powder.
• Now squeeze out the lemon juice on the fruits. This is so that the fruits (apple, banana) don't get discoloured and also gives a sour hint to the fruits.
• Toss it well so that spices combined well with the fruits.
• Just before serving add pomegranate seeds and again toss it.
4. Samvat ke chawal
• 1 cup Barnyard Millet
• 1 Green Chilli, finely chopped
• 1 Potato (Aloo), boiled and cubed
• 1 Carrot (Gajjar), finely chopped
• 1 Tomato, finely chopped
• 1 Bay leaves (tej patta) ,
• Torn 1 inch Cinnamon Stick (Dalchini)
• 1 teaspoon Lemon juice
• 2 sprig Coriander (Dhania) Leaves, finely chopped
• 2 teaspoon Whole Black Peppercorns, crushed
• Salt, to taste (rock salt)
• 1 teaspoon Cooking oil
• We begin making Sama Khichdi Recipe by dry roasting the barnyard millets in a pan till it turns slight brown. Turn off the flame and allow it to cool.
• Then in a pressure cooker add 1 teaspoon cooking oil,
• Once the oil is hot, add green chillies, bay leaves, cinnamon and crushed peppercorns and give it a good stir
• Next add the chopped potatoes, carrots, tomatoes and saute until for a few minutes until they are slightly soft.
• Add 2 cups of water for 1 cup of sama rice to get a creamy consistency.
• Let the water boil and then add the millet and cover it for 5 minutes and let it cook for 2 whistles.
• Turn of the heat and allow the the pressure to release naturally.
• Transfer to a serving dish and garnish with coriander leaves and squeeze in the lemon and give it a mix.
• Serve your creamy Sama Khichdi with Cucumber Raita .
5. Roasted Potatoes
• 5-6 medium boiled Potatoes
• 2-4 green chillies
• 1 tbsp ghee/oil
• 1¼ tsp or to taste sendha namak
• 1 tbsp lemon juice
• 2 tbsp chopped coriander leaves
• Peel the boiled potatoes. Cut each potato into 8 pieces.
• Remove the stem, wash, and finely chop the green chillies.
• In a wok, heat ghee/oil. Add chopped green chillies, fry for 10 seconds on low heat.
• Add potato pieces and salt, mix well and fry the aloo for 7-8 minutes on medium heat.
• Add lemon juice and mix well. Turn off the heat.
• Garnish with green coriander leaves.
6. Sweet Potato Cutlet
• 1/2 cup Soaked Sabudana/Sago
• 1 big Sweet potato
• 2 tablespoon Cashew powder
• 1 teaspoon Dried mint leaves, crushed
• 1 teaspoon Roasted cumin seeds (optional)
• 1/2 teaspoon Red chilli powder (optional)
• 2 tablespoon Chopped cilantro leaves
• Salt to Taste (Sendha Namak)
• 2-3 tablespoon Oil/Ghee
• 1 - 2 tablespoon Kuttu Flour (optional)
• Boil sweet potato.
• Peel and mash sweet potato in a bowl.
• Add all the ingredients.
• Add sabudana.
• Add chopped cilantro and.
• Mix it well. This mixture will be on a gooey side
• Grease your hands and shape it into cutlets.
• Heat and grease a pan or tawa. Add cutlets to it.
• Keep turning in between, try using a fork ( that’s easier)
• Cook until crispy and brown.
• Serve hot with green chutney
7. Sago Thalipeeth
• 1/2 cup Sago Pearls/ Sabudana
• 2 Large Sized Potatoes, Boiled and Mashed
• 2 Green Chilies, Chopped
• 2 Tbsp. Green Coriander, Chopped
• 1/4 Cup Peanuts/ Cashewnuts, Broken
• 1 Tsp. Cumin Seeds
• Rock Salt to Taste
• Black Pepper Powder to taste
• Water for Soaking
• Oil for Cooking
• Wash and soak the sabudana for 6-7 hours or overnight, now drain and squeeze the sabudana to remove extra water completely.
• Combine sabudana with all other ingredients except oil and make a non-sticky dough consistency mixture.
• Now divide the dough into equal portions.
• Take a small portion and start patting over butter paper or greased plastic sheet.
• Make a small hole in the centre so that absorb oil and cook fast.
• Grease the oil on a non-stick pan and gently place the thalipeeth over the hot tawa or pan.
• Add some oil over the thalipeeth and cook on medium flame till to golden.
• Now flip it carefully and again grease with little oil and cook both sides.
• Serve hot thalipeeth with chutney/curd.
8. Makhana Kheer
• 1 litre Milk
• ¼ cup Makhana (puffed lotus seeds)
• 2 tbsp sugar
• 2 tbsp Pistachios, chopped
• 2 tbsp Almonds, chopped
• 1 tsp green cardamom powder
• In a deep vessel, pour in the milk, break the makhanas into smaller pieces, add them to the milk and let it simmer for about 1 1/2 to 2 hours without covering, till the milk boils down and the seeds are soft.
• Add the sugar and stir for a few minutes.
• Add the pistachios, almonds and cardamom powder, stir well again.
• Serve hot or cold, as you like.
9 Dry fruit laddoo
• Dates – 15
• Figs – 5
• Raisins – 20
• Almonds - 25
• Cashews – 10 broken
• Pista – 20
• Mixed Ghee – 1 tbsp
• Cardamom powder -1/8 tsp
• Deseed dates. Chop them roughly. Blend it a mixer, just run it once and pulse it for 2 times.
• Chop and grind figs, raisins together to a coarse mixture. Set aside.
• Toast nuts till its slightly browned. Then grind it to a coarse powder. Set aside
• In a pan add dates, figs mixture along with ghee and sauté for 5mins in low flame, so that it becomes soft. Now add cardamom powder.
• Add the nuts mixture and sauté for a minute mix well and bring everything together. Switch off. Allow the mixture to cool down for a few mins. Now add chopped mixed nuts.
• Mix well. Now shape them into small lemon sized ladoos. Arrange them in liners and store it.
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