Navratri Thali

Badam Cutlet With Green Chutney

Servings - 2 - 3

INGREDIENTS
(For Badam Cutlet)

Almonds - 50 grams
Mashed boiled potatoes - 200 grams
Amaranth flour - 25 grams
Cumin - 1 teaspoon
Green chili - 1 teaspoon
Rock salt - 1 teaspoon
Black pepper powder - 1/4 teaspoon
Coriander - 1 tablespoon
Oil - for frying

(For Green Chutney)
Coriander - 15 grams
Green chili - 1 teaspoon
Cashews - 1 tablespoon
Coconut - 1 tablespoon
Peanuts - 1 tablespoon
Cumin - 1 teaspoon
Sugar - 1 teaspoon
Rock salt - 1/2 teaspoon
Black pepper powder - 1/4 teaspoon
Dry mango powder - 1/2 teaspoon
Lemon juice - 1 tablespoon
Water - 45 milliliters

PREPARATION
(For Badam Cutlet)
1. In a mixing bowl, add all the ingredients and mix it well.
2. Take some mixture in your hands and shape it into a cutlet.
3. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
4. Drain it on an absorbent paper and keep aside.

(For Green Chutney)
1. In a blender, add all the ingredients and blend it into a puree.
2. Serve with prepared cutlets.

Rajgira Paneer Paratha

Servings - 2 - 3

INGREDIENTS
Grated paneer - 100 grams
Green chili - 1 teaspoon
Coriander - 1 tablespoon
Mint - 1 tablespoon
Rock salt - 1 teaspoon
Black pepper - 1/4 teaspoon
Lemon juice - 1 tablespoon
Amaranth flour - 150 grams
Boiled mashed potatoes - 100 grams
Roc salt - 1/2 teaspoon
Black pepper - 1/8 teaspoon
Ghee - 1 teaspoon
Water - 50 milliliters
Ghee - for brushing

PREPARATION
1. In a mixing bowl, add 100 grams grated paneer, 1 teaspoon green chili, 1 tablespoon coriander, 1 tablespoon mint, 1 teaspoon rock salt, 1/4 teaspoon black pepper, 1 tablespoon lemon juice and mix it well.
2. In a another mixing bowl, add 150 grams amaranth flour, 100 grams boiled mashed potatoes, 1/2 teaspoon rock salt, 1/8 teaspoon black pepper, 1 teaspoon ghee and mix it well.
3. Add 50 milliliters water and knead it into a smooth soft dough.
4. Take a ball from dough and dust it with amaranth flour.
5. Flatten it with the help of your fingers.
6. Add some prepared paneer mixture on it.
7. Roll it into a ball and dust it with amaranth flour.
8. Flatten it with the help of your fingers.
9. Place it on a hot tawa and cook on moderate heat for 2 - 3 minutes.
10. Flip it gently and brush it with ghee.
11. Flip it again and brush the other side too.
12. Cook until it turns golden brown in color from sides.
13. Remove it from heat.
14. Serve hot.

Phalhari Kadai Paneer

Servings - 2 - 3

INGREDIENTS
Cumin - 1 teaspoon
Black peppercorns - 1/2 teaspoon
Green cardamom - 4 pods
Ghee - 1 teaspoon
Tomato - 50 grams
Ghee - 2 teaspoons
Green chili - 1 teaspoon
Tomato - 200 grams
Water - 150 milliliters
Paneer - 200 grams
Rock salt - 1 teaspoon
Coriander - 1 teaspoon

PREPARATION
1. Take a pan, add 1 teaspoon cumin, 1/2 teaspoon black peppercorns, 4 pods green cardamom and dry roast for 3 - 5 minutes or until it turns golden brown in color.
2. Remove it from heat and transfer this into a blender.
3. Blend it into a fine powder. Keep aside.
4. Heat 1 teaspoon ghee in a pan, add 50 grams tomato and saute for 5 - 7 minutes on medium heat.
5. Remove it from heat and keep aside.
6. Heat 2 teaspoons ghee in a another pan, add 1 teaspoon green chili and stir well.
7. Then, add 200 grams tomato and mix it well.
8. Saute for 5 - 7 minutes on medium heat or until it turns golden brown in color.
9. Now, add the blended powder in it and mix it well.
10. Add 150 milliliters water and mix it well.
11. Bring it to a boil.
12. Cover it with lid and cook for about 5 minutes on medium heat.
13. Open the lid and give it a nice stir.
14. Add the sauted tomato in it and mix it well.
15. Then, add 200 grams paneer, 1 teaspoon rock salt and mix it well.
16. Cook for 5 - 7 minutes on medium heat.
17. Add 1 teaspoon coriander and mix it well.
18. Cook for another 3 - 5 minutes on medium heat.
19. Remove it from heat.
20. Garnish with coriander.
21. Serve hot.

Potato Peanut Sabzi

Servings - 2 - 3

INGREDIENTS
Peanuts - 50 grams
Ghee - 2 teaspoons
Cumin - 1 teaspoon
Green chili - 1 1/2 teaspoons
Boiled potatoes - 300 grams
Rock salt - 1 teaspoon
Black pepper - 1/8 teaspoon
Coriander - 1 tablespoon

PREPARATION
1. Take a pan, add 50 grams peanuts and dry roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.
2. Remove it from heat.
3. Peel the skin of peanuts and transfer this into a mortar.
4. Crush them with the help of a pestle.
5. Heat 2 teaspoons ghee in a pan, add 1 teaspoon cumin, 1 1/2 teaspoons green chili and stir well.
6. Then, add 300 grams boiled potatoes, crushed peanuts and mix it well.
7. Cook for 5 - 7 minutes on medium heat.
8. Add 1 teaspoon rock salt, 1/8 teaspoon black pepper and mix it well.
9. Add 1 tablespoon coriander and mix it well.
10. Cook for another 3 - 5 minutes on medium heat.
11. Remove it from heat.
12. Serve hot.

Potato Pomegranate Raita

Servings - 2 - 3

INGREDIENTS
Yogurt - 200 grams
Boiled potatoes - 100 grams
Pomegranate - 50 grams
Green chili - 1 teaspoon
Coriander - 1 tablespoon
Rock salt - 1 teaspoon
Black pepper powder - 1/8 teaspoon
Pomegranate - for garnishing
Coriander - for garnishing

PREPARATION
1. In a mixing bowl, add all the ingredients and mix it well.
2. Garnish with pomegranate and coriander.
3. Serve.

Sabudana Kheer

Servings - 3 - 4

INGREDIENTS
Sabudana - 100 grams
Milk - 500 milliliters
Warm milk - 30 milliliters
Saffron - 1/2 teaspoon
Almonds - 1 tablespoon
Pistachios - 1 tablespoon
Milk - 1 litre
Sugar - 50 grams
Cardamom powder - 1/4 teaspoon

PREPARATION
1. In a bowl, add 100 grams sabudana, 500 milliliters milk and soak for 2 hours.
2. In a another bowl, add 30 milliliters warm milk, 1/2 teaspoon saffron and mix it well.
3. Soak for 30 minutes.
4. Take a pan, add 1 tablespoon almonds, 1 tablespoon pistachios and dry roast for 2 - 3 minutes on medium heat or until it turns golden brown in color.
5. Remove it from heat and keep aside.
6. Take a heavy skillet, add 1 litre water and stir well.
7. Bring it to a boil.
8. Then, add the soaked sabudana and mix it well.
9. Cook for 8 - 10 minutes on medium heat.
10. Add the soaked saffron milk and mix it well.
11. Now, add 50 grams sugar and mix it well.
12. Cook for another 8 - 10 minutes on medium heat.
13. Add the roasted dry fruits and mix it well.
14. Add 1/4 teaspoon cardamom powder and mix it well.
15. Bring it to a boil.
16. Cook for 5 - 7 minutes on medium heat.
17. Remove it from heat.
18. Garnish with pistachios.
19. Serve.