Navratri Thali

Chatpata Aloo

Servings - 2

INGREDIENTS
Ghee - 2 tablespoons
Dry mango powder - 1/2 teaspoon
Ginger powder - 1/2 teaspoon
Boiled potatoes - 150 grams
Rock salt - 1/2 teaspoon
Cumin powder - 1/2 teaspoon
Coriander - 1 tablespoon

PREPARATION
1. Heat 2 tablespoons ghee in a pan, add 1/2 teaspoon dry mango powder, 1/2 teaspoon ginger powder and stir well.
2. Then, add 150 grams boiled potatoes and mix it well.
3. Cook for 5 - 7 minutes on medium heat.
4. Add 1/2 teaspoon rock salt, 1/2 teaspoon cumin powder and mix it well.
5. Cook for 3 - 5 minutes on medium heat.
6. Now, add 1 tablespoon coriander and mix it well.
7. Cook for another 3 - 5 minutes on medium heat.
8. Remove it from heat.
9. Serve.

Fried Mint Raita

Servings - 2

INGREDIENTS

Oil - 1 tablespoon
Mint leaves - 1 tablespoon
Curd - 200 grams
Rock salt - 1/4 teaspoon

PREPARATION
1. Heat 1 tablespoon oil in a pan, add 1 tablespoon mint leaves and stir for 1 - 2 minutes.
2. Remove it from heat.
3. In a mixing bowl, add 200 grams curd, 1/4 teaspoon rock salt, fried mint leaves and mix it well.
4. Garnish with mint leaves.
5. Serve.

Kuttu Ki Roti

Servings - 2 - 3

INGREDIENTS

Buckwheat flour - 150 grams
Rock salt - 1/2 teaspoon
Milk - 100 milliliters
Oil - for brushing

PREPARATION
1. In a mixing bowl, add 150 grams buckwheat flour, 1/2 teaspoon rock salt, 100 milliliters milk and knead it into smooth soft dough.
2. Take a ball from dough and flatten it with the help of your fingers.
3. Place it on a hot tawa and cook on moderate heat for 2 - 3 minutes and flip it gently.
4. Brush it with oil.
5. Flip it again.
6. Brush the other side too.
7. Cook until it turns dark brown in color form both sides.
8. Remove it from heat.
9. Serve.

Paneer Tomato

Servings - 2

INGREDIENTS
Oil - 2 tablespoons
Tomato - 100 grams
Rock salt - 1/2 teaspoon
Ginger - 20 grams
Cumin powder - 1 teaspoon
Paneer - 100 grams
Milk - 200 milliliters
Dry fenugreek leaves - 1 teaspoon

PREPARATION
1. Heat 2 tablespoons oil in a pan, add 100 grams tomato and mix it well.
2. Cook for 5 - 7 minutes on medium heat.
3. Add 1/2 teaspoon rock salt, 20 grams ginger, 1 teaspoon cumin powder and mix it well.
4. Then, add 100 grams paneer and mix it well.
5. Now, add 200 milliliters milk and mix it well.
6. Bring it to a boil.
7. Add 1 teaspoon dry fenugreek leaves and mix it well.
8. Cook for 3 - 5 minutes on medium heat.
9. Remove it from heat.
10. Garnish with dry fenugreek leaves.
11. Serve.

Elaichi Badam Milk

Serving - 1

INGREDIENTS
Ghee - 1/2 tablespoon
Saffron strands - 2
Almonds - 20 grams
Milk - 300 milliliters
Cardamom powder - 1/2 tablespoon
Sugar - 1 1/2 tablespoons

PREPARATION
1. Heat 1/2 tablespoon ghee in a deep pan, add 2 saffron strands, 20 grams almonds and stir for 2 - 3 minutes.
2. Then, add 300 milliliters milk and mix it well.
3. Add 1/2 tablespoon cardamom powder, 1 1/2 tablespoons sugar and mix it well.
4. Bring it to a boil.
5. Garnish with saffron.
6. Serve.