4 Ways Navratri Recipes

Sweet Potato Chaat

Servings - 2 - 3

INGREDIENTS

Tamarind pulp - 250 milliliters
Powdered sugar - 50 grams
Rock salt - 1 teaspoon
Red chili - 1 teaspoon
Cumin powder - 1 teaspoon
Boiled sweet potatoes - 350 grams
Boiled potatoes - 350 grams
Green chili - 1 tablespoon
Chaat masala - 1 teaspoon
Rock salt - 1 teaspoon
Pomegranate - for garnishing

PREPARATION
1. Take a pan, add 250 milliliters tamarind pulp and give it a nice stir.
2. Add 50 grams powdered sugar, 1 teaspoon rock salt, 1 teaspoon red chili, 1 teaspoon cumin powder and mix it well.
3. Bring it to a boil.
4. Remove it from heat and allow it to cool.
5. In a mixing bowl, add 350 grams boiled sweet potatoes, 350 grams boiled potato, 1 tablespoon green chili, 1 teaspoon chaat masala, 1 teaspoon rock salt, prepared tamarind chutney and mix all the ingredients well.
6. Garnish with pomegranate.
7. Serve.

Sabudana Bhel

Servings - 2 - 3

INGREDIENTS

Sabudana - 130 grams
Water - 800 milliliters
Oil - 2 tablespoons
Cashews - 30 grams
Peanuts - 50 grams
Oil - 2 tablespoons
Boiled potatoes - 150 grams
Lemon juice - 1 tablespoon
Rock salt - 1/2 teaspoon
Red chili - 1/2 teaspoon
Chaat masala - 1 1/2 teaspoons
Coriander - 2 tablespoons

PREPARATION
1. In a bowl, add 130 grams sabudana, 800 milliliters water and soak for 4 - 5 hours.
2. Heat 2 tablespoons oil in a pan, add 30 grams cashews, 50 grams peanuts and roast for 3 - 5 minutes or until it turns golden brown in color.
3. Remove it from heat and keep aside.
4. Heat 2 tablespoons oil in a skillet, add soaked sabudana and mix it well.
5. Cook for 3 - 5 minutes on medium heat.
6. Then, add 150 grams boiled potatoes and mix it well.
7. Now, add roasted cashews and peanuts, 1 tablespoon lemon juice, 1/2 teaspoon rock salt, 1/2 teaspoon red chili, 1 1/2 teaspoons chaat masala, 2 tablespoons coriander and mix it well.
8. Cook for another 3 - 5 minutes on medium heat.
9. Remove it from heat.
10. Serve.

Sabudana Chivda

Servings - 2 - 3

INGREDIENTS
Oil - 2 tablespoons

Cashews - 50 grams
Peanuts - 80 grams
Raisins - 30 grams
Oil - for frying
Sabudana - 150 grams
Rock salt - 1/2 teaspoon
Red chili - 1/2 teaspoon
Powdered sugar - 1 teaspoon

PREPARATION
1. Heat 2 tablespoons oil in a skillet, add 50 grams cashews, 80 grams peanuts, 30 grams raisins and roast for 5 - 7 minutes on medium heat or until it turns golden brown in color.
2. Remove it from heat and keep aside.
3. Heat sufficient oil in a heavy skillet, add 150 grams sabudana and fry until it turns golden brown in color.
4. Remove it from heat and transfer this into a mixing bowl.
5. Add Add the roasted dry fruits, 1/2 teaspoon rock salt, 1/2 teaspoon red chili, 1 teaspoon powdered sugar and mix it well.
6. Serve.

Sabudana Chutney Balls

Servings - 2 - 3

INGREDIENTS
Mint - 10 grams
Coriander - 8 grams
Green chili - 1 1/2 tablespoons
Coconut - 80 grams
Cashews - 20 grams
Roasted cumin - 2 teaspoons
Rock salt - 1 teaspoon
Powdered sugar - 1 1/2 teaspoons
Lemon juice - 2 tablespoons
Water - 50 milliliters
Sabudana - 200 grams
Water - 1 litre
Boiled mashed potatoes - 350 grams
Red chili - 1 teaspoon
Dried mint leaves - 1 teaspoon
Roasted cumin - 1 teaspoon
Coriander - 2 tablespoons
Oil - for frying

PREPARATION
1. In a blender, add 10 grams mint, 8 grams coriander, 1 1/2 tablespoons green chili, 80 grams coconut, 20 grams cashews, 2 teaspoons roasted cumin, 1 teaspoon rock salt, 1 1/2 teaspoons powdered sugar, 2 tablespoons lemon juice, 50 milliliters water and blend it into a smooth puree.
2. Keep aside.
3. In a bowl, add 200 grams sabudana, 1 litre water and soak for 4 - 5 hours.
4. In a mixing bowl, add 350 grams boiled mashed potatoes, soaked sabudana, 1 teaspoon red chili, 1 teaspoon dried mint leaves, 1 teaspoon roasted cumin, 2 tablespoons coriander and mix it well.
5. Take some mixture in your hands and flatten it with the help of your fingers.
6. Add some prepared chutney on it and roll it into a ball.
7. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
8. Drain it on an absorbent paper.
9. Serve.