Nine days Nine flavours; #vratkakhaana
Navratri 2018 is here, and one look around is enough to tell, how eager we are to welcome the season of festivities. The word 'Navratri' translates into 'nine nights' in Sanskrit.Here Iam sharing the nine recipies for you

1.Sabudana Khichdi

Ingredients:

Sabudana- 1 Bowl (Soaked for 3 hours)

Oil

Hing

Cumin

Curry Leaves

Potatoes

Tomatoes

Green Chili

Salt (Sendha namak)

Turmeric

Garam Masala

Sugar

Coriander leaves

Chopped ginger

Peanut (roasted and grinded)

Lemon Juice

Recipe:

Heat oil in a pan

Add cumin, hing & curry leaves.

When they crackle, add chopped potatoes and saute for 2 minutes

Now, add chopped tomatoes &; green chilli and cook well for few minutes.

Then add salt, turmeric, chilli powder, garam masala, sugar and coriander and mix well again

Take out sabudana from water and mix it in the pan.

Add peanut powder ( you can use half split peanut too) & chopped ginger

Mix everything slowly & cook for 3 minutes.

Add lemon juice in it

Garnish with coriander

Delicious khichdi is ready! Enjoy.

2.Sweet potato kheer
Ingredients

1 cup grated Sweet potato, Peeled and grated

2 cups Milk

3 tbsp Sugar

2 tbsp ghee

Chopped cashews and almonds for garnishing

¼ tsp cardamom powder (elaichi)

2-3 Saffron strands

Method

Wash, peel and grate sweet potatoes.

Heat ghee in a pan, Roast the cashews and almonds in ghee. Fry till little brown and remove them in bowl and set aside.

To same ghee add grated sweet potato and fry for 2-3 minutes.

Then add milk and let it boil on low flame for about 10 minutes until the milk thickens. Stirring constantly.

Add sugar and cook for 3-4 minutes on low flame.

Add cardamom powder and mix well.

Garnish with roasted nuts.

Serve hot or cold.

3.Sabudana Kheer

Ingredients

¼ cup Sabudana (tapioca pearl)

2 cups milk

2-3 tbsp sugar

A pinch of cardamom powder

Method

Soak the sabudana in enough water to cover it for 3-4hours.

Drain excess water from it.

Heat milk in a pan on medium flame.

When milk starts boiling add soaked sabudana.

Add sugar and cook for about 10 minutes till it’s dissolved well and sabudana looks transparent.

Add a pinch of cardamom powder if desired.

Garnish with nuts.

Serve hot or cold.

4.Crispy aaloo

Ingredients

2 potatoes, peeled

1 tsp red chilli powder

1 tsp roasted cumin powder

Salt to taste

Oil for frying

Method

Wash and peel the potatoes.

Parboil the potatoes in pressure cooker. Take one whistle in pressure cooker.

Once potatoes become warm. Dice them in cubes.

Heat oil in a pan, deep fry or shallow fry the diced potatoes till crispy and golden.

Remove them on a absorbent paper to remove excess oil from it.

Sprinkle red chilli powder, cumin powder and salt immediately after removing on absorbent paper.

Serve hot.

Note:

Use rock salt or sendha namak instead of regular salt while fasting

5.Makhana Kheer

Ingredients

1 Litre Milk

1/4 Cup Makhana (puffed lotus seeds)

2 Tbsp Sugar

2 tsp Pistachios, chopped

2 tsp Almonds, chopped

1 tsp Green cardamom powder (optional)

How to Make Low Fat Makhana Kheer

In a deep vessel, pour in the milk, break the makhanas into smaller pieces, add them to the milk and let it simmer for about 1 1/2 to 2 hours without covering, till the milk boils down and the seeds are soft.

Add the sugar and stir for a few minutes.

Add the pistachios, almonds and cardamom powder, stir well again.

Serve hot or cold, as you like.

6.Banana Walnut lassi

Ingredients

1 Cup Low fat yogurt

1/2 Banana

3-4 Walnuts (or include Brazil nuts, hazelnuts, almonds and pine nuts)

1 tsp Seeds (mix of flax seeds and sesame seeds)

1-2 tsp Honey

How to Make Banana Walnut Lassi

In a food processor, pour yoghurt, whey powder, flax seed, sesame seeds, walnuts, honey and bananas.

Blend it well till smooth and creamy.

Transfer into a glass and garnish with chopped walnuts before serving.

7. Vratwala Chawal Dhokla

Ingredient

3/4 Cup Samwat ke chawal

1 Cup Sour yogurt

1 tsp Ginger paste

To taste Green chillies paste

1 tsp Sendha namak (rock salt)

2 tsp Oil/ghee

2 Whole dry red peppers

6-7 Curry leaves

1 tsp Cumin seeds

For garnishing Coconut and fresh coriander, grated

How to Make Vratwala Chawal Dhokla

Roast the rice in a pan very lightly and do not let it brown.

Prepare the batter by mixing rice, rock salt, chilli paste, ginger paste and yogurt. Leave the mixture to ferment overnight. It should become a bit spongy.

Grease a tin with little ghee and transfer the batter into it.

Place the tin into the steamer and let cook for 20 minutes.

Test if it is done and then let it cool.

8.Kela-Kabab

Ingredients

250 Gram Raw bananas (diced), peeled

1 Black cardamom seed (badi elaichi )

1/4 Cup Kuttu ka atta

2 tsp White rock salt (sendha namak)

2 tsp Coriander seeds (powdered), roasted

1/2 tsp Chilli powder

2 tsp Lemon juice

1 Green chili, chopped

2 Tbsp Coriander, chopped

For pan-frying Desi ghee

For dusting Kuttu ka atta

How to Make Kebab-e-Kela

Steam the bananas, ginger and elaichi, till bananas are cooked, but bite like.

Alternately cook with as little water as possible, so that there is no water left after the bananas are cooked. Leave to cool.

When cool, mash the bananas; add the rest of the ingredients and mix well to form dough like consistency.

Shape into small cylindrical rods and dust with the kuttu ka atta.

Heat a thin layer of ghee and fry the kebabs over medium heat, till brown on both sides.

9. Kuttu Ka Dosa

Ingredient

For Potato Filling:

3 Potatoes, boiled

For frying Ghee

To taste Salt (use sendha namak if fasting)

1/2 tsp Red chilli powder

1/2 tsp Ginger, chopped

For the Dosa:

5 Tbsp Buckwheat flour kuttu)

2 Tbsp Arbi (colocasia), boiled

To taste Salt

1/2 tsp Ajwain (carom seeds)

1/2 tsp Red chilli powder

1 tsp Ginger, chopped

1 tsp Green chillies, chopped

Ghee (clarified butter)

1/2 tsp Green chillies, chopped

Ajwain

How to Make Kuttu Ka Dosa

Prepare the Potato filling:

Heat ghee in a pan, crush the potatoes into it and mix in the rest of the ingredients.

Toss the potato mixture around for a few minutes till it becomes light brown in colour.

Take it out and keep aside.

Prepare the Dosa:

In a bowl, mash the arbi and mix it with the flour and salt.

Add some water and mix well.

Add the ajwain, red chilli powder, ginger and green chillies and mix again.

Keep adding water and stirring in one direction till the batter turns into a smooth flowing consistency.

Heat a flat pan, dab a bit of ghee on it, pour a ladle of the batter and spread it.

Cook for a few minutes and spread more ghee around the edges to make it crisp.

Now flip it over and cook the other side.

Now put some filling on top and fold the dosa over it.

Serve hot with mint and coconut chutney.

Happy Navratri.