4 Easy Navratri Dishes
Fruit Salad
Servings - 2
INGREDIENTS
Watermelon - 500 grams
Mint - 1 tablespoon
Red Apple - 100 grams
Green Apple - 100 grams
Banana - 100 grams
Kiwi - 100 grams
Papaya - 100 grams
Orange - 100 grams
Cucumber - 50 grams
Cherries - 50 grams
Salt - 1 teaspoon
Lemon - 1 tablespoon
Chaat Masala - 1 teaspoon
PREPARATION
1. In a mixing bowl, add 500 grams watermelon, 1 tablespoon mint, 100 grams red apple, 100 grams green apple, 100 grams banana, 100 grams kiwi, 100 grams papaya, 50 grams cherries, 100 grams orange, 50 grams cucumber, 1 teaspoon salt,
1 tablespoon lemon and 1 teaspoon chaat masala. Mix all the ingredients well.
2. Serve and enjoy.
Aloo Makhana
Servings - 2
INGREDIENTS
Lotus Seeds - 20 grams
Oil - 30 milliliters
Green Chili - 1 tablespoon
Boiled Potatoes - 150 grams
Mint - 1 tablespoon
Dry mango powder - 1/2 teaspoon
Cumin - 1 teaspoon
Pomegranate - 1/2 teaspoon
Black Salt - 1 teaspoon
PREPARATION
1. Take a pan, add 20 grams lotus seeds and roast the lotus seeds till they become crunchy.
2. Remove the roasted lotus seeds and keep aside.
3. Heat 30 milliliters of oil in a pan. Add 1 tablespoon green chili, 150 grams boiled potatoes, 1 tablespoon mint, 1/2 teaspoon dry mango powder, 1 teaspoon cumin, 1/2 teaspoon pomegranate powder, 1 teaspoon black salt and add fried lotus seeds.
4. Stir for 3 - 5 minutes.
5. Serve hot and enjoy.
Jeera Aloo
Servings - 2
INGREDIENTS
Oil - 50 milliliters
Cumin - 1 teaspoon
Boiled Potatoes - 230 grams
Salt - 1 teaspoon
Dry mango powder - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Cumin powder - 1 teaspoon
Coriander - 1 tablespoon
PREPARATION
1. Heat 50 milliliters of oil in a pan. Add 1 teaspoon cumin, 230 grams boiled potatoes, 1 teaspoon salt, 1/2 teaspoon dry mango powder, 1/2 teaspoon coriander powder, 1 teaspoon cumin powder and 1 tablespoon coriander.
2. Stir till the masala covers all the potatoes well.
3. Serve hot.
Sabudana Khichdi
Servings - 2
INGREDIENTS
Sabudana - 250 grams
Water - 500 milliliters
Ghee - 15 milliliters
Cumin - 1 teaspoon
Peanuts - 1 tablespoon
Cashew - 1 tablespoon
Green chili - 1 1/2 teaspoon
Boiled Potatoes - 100 grams
Salt - 1 teaspoon
Coconut - 30 grams
Coriander - 2 tablespoons
PREPARATION
1. Take a bowl, add 250 grams sabudana, 500 milliliters of water and soak for 3 - 5 hours.
2. Heat 15 milliliters of ghee in a pan. Add 1 teaspoon cumin, 1 tablespoon peanuts, 1 tablespoon cashew and stir.
3. Add 1 1/2 teaspoons green chili, 100 grams boiled potatoes and stir. Then add 250 grams sabudana, 1 teaspoon salt, 30 grams coconut, 2 tablespoons coriander and stir till all the ingredients mix well.
4. Serve hot and enjoy.
