Navratri thali
No Onion No Garlic Aloo Makhana Sabzi
Serving - 3
INGREDIENTS
Desi ghee - 1 tablespoon
Lotus seeds - 40 grams
Desi ghee - 1 1/2 tablespoons
Cardamom - 2 pods
Cumin - 1 teaspoon
Ginger - 1/2 teaspoon
Green chili - 1 teaspoon
Tomato - 200 grams
Rock salt - 1 teaspoon
Black pepper - 1/4 teaspoon
Boiled potatoes - 260 grams
Water - 200 milliliters
Coriander - 1 tablespoon
Coriander - for garnish
PREPARATION
1. In a pan, add 1 tablespoon desi ghee and 40 grams lotus seeds.
2. Roast for 3-5 minutes.
3. Remove the pan from heat and keep aside.
4. In a heated pan, add 1 1/2 tablespoons desi ghee, 2 pods cardamom, 1 teaspoon cumin and stir well.
5. Add 1/2 teaspoon ginger and 1 teaspoon green chili and stir well.
6. Now, add 200 grams tomatoes and cook for 5-7 minutes.
7. Add 1 teaspoon rock salt, 1/4 teaspoon black pepper and mix well.
8. Add 260 grams boiled potatoes and mix well.
9. Add 200 milliliters water and stir well.
10. Cover with lid and cook for 7-8 minutes.
11. Remove the lid and give it a nice stir.
12. Add roasted lotus seeds and stir well.
13. Again cover the lid and cook for 3-5 minutes.
14. Remove the lid and stir well.
15. Add 1 tablespoon coriander and mix.
16. Remove the pan for heat.
17. Serve hot.
Dahi Wala Kaddu
Serving - 4
Curd - 300 grams
Rock salt - 1 teaspoon
Black pepper - 1/4 teaspoon
Cashew paste - 2 tablespoons
Ghee - 1 tablespoon
Cumin - 1/2 teaspoon
Green chili - 2 teaspoons
Tomato puree - 300 grams
Pumpkin - 350 grams
Water - 200 milliliters
PREPARATION
1. In a bowl, add 300 grams curd, 1 teaspoon salt, 1/4 teaspoon black pepper, 2 tablespoons cashew paste and mix well.
2. Keep aside.
3. Heat 1 tablespoon desi ghee in a pan, add 1/2 teaspoon cumin, 2 teaspoons green chili, mix well.
4. Now add 300 grams tomato puree and cook for 3-5 minutes.
5. Then add 350 grams pumpkin and give it a stir.
6. Add curd mixture, mix once and add 200 milliliters water.
7. Cook on medium heat, until pumpkin is done.
8. Serve hot.
Varai Pulao
Serving - 5
INGREDIENTS
Ghee - 1 1/2 tablespoons
Cardamom - 2 pods
Black peppercorns - 1/4 teaspoon
Cumin - 1 teaspoon
Peanuts - 2 tablespoons
Almond - 1 1/2 tablespoon
Cashews - 1 tablespoons
Raisins - 1 tablespoon
Ginger - 1 tablespoon
Green chilli - 2 teaspoons
Potatoes - 100 grams
Washed sama rice - 200 grams
Water - 450 milliliters
Rock salt - 1 teaspoon
Apple - 50 grams
Pomegranate - 50 grams
Coriander - 1 tablespoon
Coriander - for garnish
PREPARATION
1. In a pan, add 1 1/2 tablespoons ghee, 2 pods cardamom, 1/4 teaspoon black peppercorns, 1 teaspoon cumin. Stir well.
2. Now, add 2 tablespoons peanuts, 1 1/2 tablespoons almonds, 1 tablespoon cashews and roast for 1-2 minutes.
3. Then, add 1 tablespoon raisins, mix once and add 1 tablespoon ginger, 2 teaspoons green chili, 100 grams potatoes. Mix well.
4. Add 200 grams washed sama rice, give it a stir and add 450 milliliters water, 1 teaspoon rock salt. Stir well.
5. Cover with lid and cook for 10-12 minutes.
6. Open the lid and add 50 grams Apple, 50 grams pomegranate and give it a nice mix.
7. Add 1 tablespoons coriander and mix well.
8. Garnish it with coriander.
9. Serve.
Masala Makhana
Serving - 5
INGREDIENTS
Cumin - 1 teaspoon
Desi ghee - 1 tablespoon
Lotus seeds - 40 grams
Rock salt - 1/4 teaspoon
Desi ghee - 1 tablespoon
Almond - 1 tablespoon
Cashew - 1 1/2 tablespoons
Walnut - 1 1/2 tablespoon
Raisins - 2 tablespoons
PREPARATION
1. In a pan, add 1 teaspoon cumin and dry roast for minute.
2. Transfer it in mortar and crush it with the help of pestle to fine powder.
3. Heat 1 tablespoon desi ghee in a pan, add 40 grams lotus seeds and roast them well.
4. Now, add 1/4 teaspoon rock salt and roasted cumin powder. Mix well.
5. Remove the pan from heat.
6. In another pan, add 1 tablespoon desi ghee, 1 tablespoon almonds, 1 1/2 tablespoons cashews, 1 1/2 tablespoons walnuts, and 2 tablespoons raisins.
7. Roast for 1-2 minutes.
8. Now, mix the roasted dry fruits with masala makhana.
9. Serve.
Lauki Singhara Paratha
Serving - 4
INGREDIENTS
Bottle gourd - 100 grams
Singhara flour - 200 grams
Rock salt - 1/2 teaspoon
Black pepper - 1/4 teaspoon
Cumin - 1/2 teaspoon
Green chili - 2 teaspoons
Water - 50 milliliters
Desi ghee - for brushing
PREPARATION
1. In a bowl, add 100 grams bottle gourd, 200 grams singhara flour, 1/2 teaspoon rock salt, 1/2 teaspoon black pepper, 1/2 teaspoon cumin, 2 teaspoons green chili . Mix well.
2. Add 50 milliliters water, mix and knead it to make a smooth dough.
3. Take small portion of dough place it on a butter paper flatten it with the help of hand.
4. Remove the butter paper and place hot on the hot tawa.
5. Cook for 2-3 minutes and flip to other side gently.
6. Brush it with desi ghee.
7. Remove the from pan when done from both sides.
8. Serve hot with curd.
Buckwheat & Almond Halwa
Serving - 5
Almonds - 2 tablespoons
Ghee - 2 teaspoons
Almond - 1 tablespoon
Cashew - 1 tablespoon
Ghee - 70 milliliters
Buckwheat flour - 100 grams
Water - 500 milliliters
Sugar - 70 grams
Green cardamom powder - 1/4 teaspoon
Almonds - for garnish
PREPARATION
1. In a pan, add 2 tablespoons almonds and dry roast for 2-3 minutes.
2. Transfer it into blender and blend to a fine powder.
3. In a pan, add 2 teaspoons ghee, add 1 tablespoon almonds, 1 tablespoons cashews and roast well.
4. In another pan, add 70 milliliters ghee, 100 grams buckwheat flour.
5. Mix well and cook for 2-3 minutes.
6. Now, add blended almond flour and mix well.
7. Add 500 milliliters water and stir well.
8. Now, add 70 grams sugar and mix until dissolves completely.
9. Cook on medium heat until mixture becomes thick in consistency.
10. Now, add roasted dry fruits, 1/4 teaspoon cardamom powder and mix well.
11. Garnish with chopped almond.
12. Serve hot.
Fruit Raita
Serving - 4
INGREDINETS
Curd - 350 grams
Mango - 15 grams
Bananas - 15 grams
Apple - 15 grams
Pomegranate - 15 grams
Black grapes - 15 grams
Rock salt - 1/2 teaspoon
Black pepper - 1/4 teaspoon
Powdered sugar - 1/2 teaspoon
Pomegranate - for garnish
PREPARATION
1. In a mixing bowl add 350 grams yogurt, 15 grams mango , 15 grams banana, 15 grams apple, 15 grams pomegranate, 15 grapes black grapes, 1/2 teaspoon rock salt, 1/4 teaspoon black pepper and 1/2 teaspoon powdered sugar.
2. Mix well all the ingredients.
3. Refrigerate for 30-35 minutes.
4. Garnish with some pomegranate.
5. Serve .
