3 Ways Navratri Recipes

 Sabudana Kebab

Servings - 3 - 4

INGREDIENTS
Boiled potatoes - 400 grams
Carrot - 40 grams
Ginger - 1 tablespoon
Green chili - 1 tablespoon
Coriander - 1 tablespoon
Sabudana - 170 grams
Singhara atta - 90 grams
Peanut powder - 60 grams
Black pepper - 1 teaspoon
Rock salt - 1 teaspoon

PREPARATION
1. In a mixing bowl, add all the ingredients and mix well to combine.
2. Take a small portion of the mixture and make a cylinder shapes. Press each part along the length of a skewer to make a kebab.
3. Heat sufficient oil in a heavy skillet and deep fry till golden brown and crisp. Drain on absorbent paper.
4. Serve hot.

Arbi Kaju Ki Tikki

Servings - 2 - 3

INGREDIENTS
Cashews - 100 grams
Warm water - 100 milliliters
Water - 1 litre
Colocasia - 400 grams
Rock salt - 1/2 teaspoon
Green chili - 2 teaspoons
Rock salt - 1 teaspoon
Coriander - 2 tablespoons
Oil - for greasing
Oil - for shallow frying

PREPARATION
1. In a bowl, add 100 grams cashews, 100 milliliters warm water and soak for 30 minutes.
2. Transfer this into a blender and blend well into a paste.
3. Heat 1 litre water in a pressure cooker, add 400 grams colocasia, 1/2 teaspoon rock salt and cover it with lid.
4. Cook till you hear 2 whistles.
5. Open the lid and drain them well.
6. Peel the colocasia and transfer them into a bowl.
7. Mash the colocasia with the help of fork.
8. Now, add the blended cashew paste, 2 teaspoons green chili, 1 teaspoon rock salt, 2 tablespoons coriander and mix all the ingredients well.
9. Grease your hands with oil.
10. Take some mixture in your hands and shape it into a tikki.
11. Heat some oil in a pan and shallow fry these until it turns golden brown and crispy from all sides.
12. Remove it from heat and darin it on an absorbent paper.
13. Serve hot.

Singhare Ki Kadhi

Servings - 2 - 3

INGREDIENTS
Buckwheat flour - 120 grams
Salt - 1 1/2 teaspoons
Cumin powder - 1 teaspoon
Turmeric - 1 teaspoon
Garam masala - 1 teaspoon
Red chili - 1 teaspoon
Butter milk - 600 milliliters
Buckwheat flour - 80 grams
Salt - 1 teaspoon
Red chili - 1 teaspoon
Cumin powder - 1 teaspoon
Garam masala - 1 teaspoon
Butter milk - 90 milliliters
Oil - for frying
Oil - 40 milliliters
Cloves - 2 pods
Dry red chili - 3
Asafoetida - 1/4 teaspoon
Fenugreek seeds - 1 teaspoon
Coriander seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Green chili - 1 tablespoon
Coriander - for garnishing

PREPARATION
1. In a bowl, add 120 grams buckwheat flour, 1 1/2 teaspoons salt, 1 teaspoon cumin powder, 1 teaspoon turmeric, 1 teaspoon garam masala, 1 teaspoon red chili and mix it well. Keep aside.
2. In a mixing bowl, add 600 milliliters butter milk, prepared flour mixture and mix it well.
3. Keep aside.
4. In a another bowl, add 80 grams buckwheat flour, 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon cumin powder, 1 teaspoon garam masala and mix it well.
5. Add 90 milliliters butter milk and mix it well to make thick batter.
6. Add a tablespoon of prepared mixture into hot oil.
7. Deep fry these until golden brown and crispy.
8. Drain it on an absorbent paper. Keep aside.
9. Heat 40 milliliters oil in a heavy skillet, add 2 pods cloves, 3 dry red chili, 1/4 teaspoon asafoetida, 1 teaspoon fenugreek seeds, 1 teaspoon coriander seeds, 1 teaspoon cumin seeds and stir for 2 - 3 minutes on medium heat.
10. Add 1 tablespoon green chili and stir again.
11. Then, add the prepared mixture in it and mix it well.
12. Cook until the gravy thickens.
13. Now, add the fried pakoras in it and mix it well.
14. Cook for 5 - 7 minutes on medium heat.
15. Garnish with coriander.
16. Serve hot.