Navratri Thali

 Apple Halwa

Servings - 2 - 3

INGREDIENTS

Ghee - 50 milliliters
Grated apple - 600 grams
Jaggery - 80 grams
Raisins - 50 grams

PREPARATION
1. Heat 50 milliliters ghee in a heavy skillet, add 600 grams grated apple and mix it well.
2. Add 80 grams jaggery and mix it well.
3. Cook for 5 - 7 minutes on medium heat.
4. Add 50 grams raisins and mix it again.
5. Cook for another 5 - 7 minutes on medium heat.
6. Serve.

Sabudana Khichdi

Servings - 2 - 3

INGREDIENTS
Sabudana - 130 grams
Water - 1 litre
Oil - 2 tablespoons
Peanuts - 80 grams
Oil - 2 tablespoons
Cumin - 1 teaspoon
Potatoes - 200 grams
Rock salt - 1 teaspoon
Tomato - 100 grams
Coriander - 2 tablespoons

PREPARATION
1. In a bowl, add 130 grams sabudana, 1 litre water and soak for overnight.
2. Heat 2 tablespoons oil in a pan, add 80 grams peanuts and roasted until it turns golden brown in color.
3. Remove it form heat and keep aside.
4. Heat 2 tablespoons oil in a skillet, add 1 teaspoon cumin and stir well.
5. Then, add 200 grams potatoes and mix it well.
6. Add 1 teaspoon rock salt and mix it well.
7. Now, add 100 grams tomato and saute until it turns soft and pulpy.
8. Cook for 7 - 10 minutes on medium heat.
9. Add 2 tablespoons coriander and mix it well.
10. Now, add the soaked sabudana and mix it well.
11. Cook for another 3 - 5 minutes on medium heat.
12. Serve.

Pineapple Pomegranate Raita

Servings - 2 - 3

INGREDIENTS

Curd - 500 grams
Pineapple - 150 grams
Pomegranate - 100 grams
Rock salt - 1/2 teaspoon

PREPARATION
1. In a mixing bowl, add all the ingredients and mix it well.
2. Serve.

Kuttu Ka Paratha

Servings - 3 - 4

INGREDIENTS

Buckwheat flour - 200 grams
Boiled mashed potatoes - 130 grams
Rock salt - 1/2 teaspoon
Warm Water - 100 milliliters
Butter paper
Water
Ghee - for brushing

PREPARATION
1. In a mixing bowl, add 200 grams buckwheat flour, 130 grams boiled mashed potatoes, 1/2 teaspoon rock salt, 100 milliliters warm water and knead it into a smooth soft dough.
2. Take a butter paper and spread some water on it.
3. Take a ball from dough and place it on a butter paper.
4. Flatten the dough with the help of your hand and shape it into a thin roti.
5. Place it on a hot tawa and cook on moderate heat for 2 - 3 minutes.
6. Flip it gently.
7. Spread some ghee over it.
8. Flip it again.
9. Spread the ghee again.
10. Cook until it turns golden brown in color from both sides.
11. Serve.

Khatte Meethe Jeera Aloo

Servings - 2 - 3

INGREDIENTS

Ghee - 30 milliliters
Cumin - 1 teaspoon
Boiled potatoes - 400 grams
Rock salt - 1 teaspoon
Red chili - 1 teaspoon
Jaggery - 40 grams
Tamarind pulp - 80 grams
Coriander - for garnishing

PREPARATION
1. Heat 30 milliliters ghee in a skillet, add 1 teaspoon cumin and stir well.
2. Then, add 400 grams boiled potatoes and mix it well.
3. Add 1 teaspoon rock salt, 1 teaspoon red chili and mix it well.
4. Cook for 3 - 5 minutes on medium heat.
5. Add 40 grams jaggery and mix it well.
6. Now, add 80 grams tamarind pulp and mix it again.
7. Cook for another 3 - 5 minutes on medium heat.
8. Garnish with coriander.
9. Serve.

Dry Fruit Aloo Kofta

Servings - 2 - 3

INGREDIENTS

Cashews - 2 tablespoons
Raisins - 2 tablespoons
Almonds - 2 tablespoons
Boiled mashed potatoes - 300 grams
Rock salt - 1 teaspoon
Cumin - 1/2 teaspoon
Red chili - 1/2 teaspoon
Coriander - 2 tablespoons
Oil - for frying
Ghee - 2 tablespoons
Cumin - 1/2 teaspoon
Ginger - 2 tablespoons
Tomato - 375 grams
Green chili - 2 tablespoons
Rock salt - 1/2 teaspoon
Fresh cream - 60 grams
Water - 400 milliliters

PREPARATION
1. In a bowl, add 2 tablespoons cashews, 2 tablespoons raisins, 2 tablespoons almonds and mix it well.
2. Keep aside.
3. In a mixing bowl, add 300 grams boiled mashed potatoes, 1 teaspoon rock salt, 1/2 teaspoon cumin, 1/2 teaspoon red chili, 2 tablespoons coriander and mix it well.
4. Take some mixture on your hands and flatten it with the help of your fingers.
5. Add some dry fruits in it and shape it into a ball.
6. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
7. Drain it on an absorbent paper and keep aside.
8. Heat 2 tablespoons ghee in a skillet, add 1/2 teaspoon cumin, 2 tablespoons ginger and stir for 1 - 2 minutes.
9. Then, add 375 grams tomato, 2 tablespoons green chili and mix it well.
10. Saute the tomatoes until it turns soft and pulpy.
11. Cook for 5 - 7 minute on medium heat.
12. Add 1/2 teaspoon rock salt and mix it well.
13. Transfer this into a blender and blend it into a smooth puree.
14. Transfer this puree into a heavy skillet and give it a nice stir.
15. Then, add 60 grams fresh cream and mix it well.
16. Add 400 milliliters water and mix it well.
17. Bring it to a boil.
18. Now, add the fried koftas in it and mix it well.
19. Cook for 5 - 7 minutes on medium heat.
20. Garnish with almonds.
21. Serve.

Shahi Paneer

Servings - 2 - 3

INGREDIENTS
Ghee - 35 grams
Green chili - 1 teaspoon
Ginger - 1 tablespoon
Tomato puree - 450 grams
Red chili - 1 teaspoon
Rock salt - 1 teaspoon
Black pepper - 3/4 teaspoon
Cashew paste - 60 grams
Water - 100 milliliters
Paneer - 300 grams
Milk - 100 milliliters
Coriander - for garnishing

PREPARATION
1. Heat 35 grams ghee in a skillet, add 1 teaspoon green chili, 1 tablespoon garlic and stir for 1 - 2 minutes.
2. Then, add 450 grams tomato puree and mix it well.
3. Add 1 teaspoon red chili, 1 teaspoon rock salt, 3/4 teaspoon black pepper and mix it well.
4. Cook for 7 - 10 minutes on medium heat.
5. Add 60 grams cashew paste and mix it well.
6. Now, add 100 milliliters water and mix it again.
7. Cover it with lid and cook for about 10 minutes on medium heat.
8. Open the lid and give it a nice stir.
9. Then, add 300 grams paneer and mix it well.
10. Now, add 100 milliliters milk and mix it well.
11. Cook for 3 - 5 minutes on medium heat.
12. Garnish with coriander.
13. Serve.

Banana Walnut Lassi

Servings - 2

INGREDIENTS

Curd - 450 grams
Powdered sugar - 60 grams
Walnuts - 50 grams
Bananas - 220 grams

PREPARATION
1. In a blender, add all the ingredients and blend until smooth.
2. Garnish with walnuts
3. Serve.