Navratri Thali
Servings - 2 - 3
INGREDIENTS
Ghee - 1/2 tablespoon
Cumin - 1 teaspoon
Tomato - 380 grams
Red chili - 1/4 teaspoon
Black pepper - 1/4 teaspoon
Rock salt - 1 teaspoon
Mashed potatoes - 90 grams
Boiled potatoes - 280 grams
Water - 350 milliliters
Coriander - for garnishing
PREPARATION
1. Heat 1/2 tablespoon ghee in a heavy skillet, add 1 teaspoon cumin, 380 grams tomato and saute for 5 - 7 minutes.
2. Add 1/4 teaspoon red chili, 1/4 teaspoon black pepper, 1 teaspoon rock salt and stir.
3. Add 90 grams mashed potatoes, 280 grams boiled potatoes and mix well.
4. Add 350 milliliters water and cook for about 7 - 10 minutes.
5. Serve.
Vrat Rice Pulao
Servings - 2 - 3
INGREDIENTS
Oil - 2 tablespoons
Cumin - 1 teaspoon
Cinnamon stick - 1/2 inch
Cloves - 3
Green cardamom - 2
Black pepper - 4
Ginger paste - 1/2 teaspoon
Green chili paste - 1 teaspoon
Potatoes - 175 grams
Curry leaves - 10
Coriander - 1 tablespoon
Roasted peanuts powder - 2 tablespoons
Sama rice - 220 grams
Water - 500 milliliters
Rock salt - 1/2 teaspoon
Cashews - 1 tablespoon
Almonds - 1 tablespoon
Lemon juice - 1 tablespoon
PREPARATION
1. Heat 2 tablespoons oil in a heavy skillet, add 1 teaspoon cumin, 1/2 inch cinnamon stick, 3 cloves, 2 green cardamom, 4 black pepper and stir well.
2. Add 1/2 teaspoon ginger paste, 1 teaspoon green chili paste and stir again. Add 175 grams potatoes and mix well.
3. Add 10 curry leaves, 1 tablespoon coriander, 2 tablespoons roasted peanut powder and mix again.
4. Add 220 grams washed sama rice and mix well.
5. Add 500 milliliters water, 1/2 teaspoon rock salt and mix again.
6. Cover it with lid and cook until the rice are cooked. Keep aside.
7. Take a pan, add 1 tablespoon cashews, 1 tablespoon almonds and roast it well.
8. Top roasted almonds, cashews and 1 teaspoon lemon juice. Mix well.
9. Serve.
Mooli Ki Sabzi
Servings - 2 - 3
INGREDIENTS
Oil - 1 tablespoon
Cumin - 1/2 teaspoon
Carom - 1/2 teaspoon
Asafoetida - 1/4 teaspoon
Ginger paste - 1 teaspoon
Chopped radish - 300 grams
Green chili - 1 teaspoon
Turmeric - 1/4 teaspoon
Red chili - 1 teaspoon
Coriander powder - 2 teaspoons
Rock salt - 1 teaspoon
Chopped radish leaves - 75 grams
PREPARATION
1. Heat 1 tablespoon oil in a heavy skillet, add 1/2 teaspoon cumin, 1/2 teaspoon carom, 1/4 teaspoon asafoetida, 1 teaspoon ginger paste and stir.
2. Add 300 grams chopped radish and stir well. Add 1 teaspoon green chili, 1/4 teaspoon turmeric, 1 teaspoon red chili, 2 teaspoons coriander powder, 1 teaspoon rock salt and mix all the ingredients well.
3. Add 75 grams chopped radish leaves and mix well. Cover it with lid and cook for about 10 - 15 minutes.
4. Serve.
Vrat Ka Raita
Servings - 2 - 3
INGREDIENTS
Yogurt - 400 milliliters
Milk - 100 milliliters
Mint - 1 1/2 tablespoons
Green chili - 1/2 teaspoon
Rock salt - 1/2 teaspoon
Boiled potatoes - 120 grams
Coriander - for garnishing
PREPARATION
1. In a mixing bowl, add 400 milliliters yogurt, 100 milliliters milk and whisk it well.
2. Add 1 1/2 tablespoons mint, 1/2 teaspoon green chili, 1/2 teaspoon rock salt, 120 grams boiled potatoes and mix it well.
3. Garnish with coriander.
4. Serve.
Paneer Kheer
Servings - 2 - 3
INGREDIENTS
Full fat milk - 1 litre
Almonds - 2 tablespoons
Cashews - 2 tablespoons
Green cardamom - 4
Saffron - 5 - 6 threads
Sugar - 110 grams
Grated paneer - 80 grams
Rose water - 1 1/2 teaspoons
PREPARATION
1. Heat 1 litre full fat milk in a pot. Bring it to a boil.
2. Add 2 tablespoons almonds, 2 tablespoons cashews, 4 green cardamom, 5 - 6 saffron threads, 110 grams sugar and mix it well.
3. Cook on low heat till the milk is half done. Add 80 grams grated panner and mix it well.
4. Remove from heat, allow to cool a little, add 1 1/2 teaspoons rose water and stir.
5. Garnish with almonds.
6. Serve.
Singhare Ki Puri
Servings - 2 - 3
INGREDIENTS
Mashed potatoes - 200 grams
Singhara atta - 400 grams
Cumin - 1 teaspoon
Rock salt - 1 teaspoon
Green chili - 1 1/2 teaspoons
Oil - 2 teaspoons
Water
Oil - for frying
PREPARATION
1. In a mixing bowl, add 200 grams mashed potatoes, 400 grams singhara atta, 1 teaspoon cumin, 1 teaspoon rock salt, 1 1/2 teaspoons green chili, 2 teaspoons oil and mix well.
2. Add water and knead it into a smooth soft dough.
3. Make small balls of the dough. Roll into rounds having 4 - 5 inches diameter.
4. Heat sufficient oil in a heavy skillet take puri and slide them gently into the skillet.
5. Deep fry till they get puffed and are golden brown. Drain on an absorbent paper.
6. Serve the hot puri with aloo sabzi.
Fruit Chaat
Servings - 2 - 3
INGREDIENTS
Apple - 170 grams
Banana - 90 grams
Grapes - 140 grams
Watermelon - 140 grams
Papaya - 140 grams
Rock salt - 1/2 teaspoon
Lemon juice - 1 tablespoon
PREPARATION
1. In a mixing bowl, add all the ingredients and mix well to combine.
2. Serve.
