Navratri Special Recipes
Sabudana Khichdi
About Sabudana Khichdi Recipe | Khichdi Recipe: A light dish made with sago or sabudana, spiced gently. It is generally eaten during the celebration of Navaratri or Janmashtami when individuals are fasting. Sabudana Khichdi is one of the primary fasting dish from western India, particularly from the districts of Maharashtra, Gujarat and Rajasthan.
Ingredients:
- 1 Cup sabudana (sago)
- 1/2 cup nut (shelled and coarsely beat), cooked
- 2 tbsp ghee
- 1 tsp zeera (cumin seeds)
- 3-4 Ssabut lal Mirch (entire dried red pepper)
- 1 twig kadhi patta (curry leaves)
- 2 tsp sendha namak (white stone salt)
- 1 tsp stew powder
- 1 tbsp hara dhania (coriander leaves)
- 1 tsp green chillies, hacked
- 1 tbsp lemon juice
Steps:
- Wash Saboodana till water clears. Absorb water to around 3 cm/1/2″ above it, for about 60 minutes.
- Drain in a colander, at that point spread over a thick fabric for around 60 minutes. It is significant for the water to empty out well indeed, as other astute when cooked, the sabudana will remain together in irregularities.
- Mix sabudana, peanuts, salt, and stew powder quite well, so it is covered well with this combination.
- Heat the ghee and add zeera, lal mirch and kadhi patta. When mirch obscures a piece, add saboodana combination and pivot over low warmth till cooked through. Simmer for few minutes.
- Take it off the warmth, add the lemon squeeze and blend well.
- Serve decorated with the hara dhania and the green chillies.
Kuttu Dosa
Kuttu Ka Dosa Recipe : A fresh and solid Kuttu Dosa Recipe. Not any more exhausting vrat ka khaana loaded up with oil, this potato filled dosa, the player of which is made of buckwheat flour and colocasia, is an incredible alternative for the individuals who need to try not to eat Kuttu in rotisserie pooris or pakoris. A fast and simple formula which doesn’t settle on the taste.
Ingredients:
- For Potato Filling:
- 3 potatoes, bubbled
- Ghee (for fricasseeing)
- to taste salt (use sendha namak if fasting)
- 1/2 tsp red bean stew powder
- 1/2 tsp ginger, slashed
- For the Dosa:
- 5 tbsp buckwheat flour kuttu)
- 2 tbsp arbi (colocasia), bubbled
- to taste salt
- 1/2 tsp ajwain (carom seeds)
- 1/2 tsp red bean stew powder
- 1 tsp ginger, slashed
- 1 tsp green chillies, slashed
- ghee (explained margarine)
- 1/2 tsp green chillies, hacked
- Ajwain
Steps:
- Prepare the Potato filling:
- Heat ghee in a skillet, pulverize the potatoes into it and blend in the remainder of the fixings.
- Toss the potato combination around for a couple of moments till it turns out to be light earthy colored in shading.
- Take it out and keep to the side.
- Prepare the Dosa:
- In a bowl, crush the arbi and blend it in with the flour and salt.
- Add some water and blend well.
- Add the ajwain, red stew powder, ginger and green chillies and blend once more.
- Keep adding water and mixing one way till the player transforms into a smooth streaming consistency.
- Heat a level container, spot a touch of ghee on it, pour a spoon of the hitter and spread it.
- Cook for a couple of moments and spread more ghee around the edges to make it fresh.
- Now flip it over and cook the opposite side.
- Now put some filling on top and overlay the dosa over it.
- Serve hot with mint and coconut chutney.
Banana Pecan Lassi
About Banana Pecan Lassi Recipe: Rich yogurt drink with pecans, banana and honey makes for this flavorful, chilled Lassi to drink in summers. This sweet refreshment can undoubtedly be made at home and can be burned-through while fasting during Navratri. So not any more settling on your yearnings!
Ingredients:
- 1 Cup Low fat yogurt
- 1/2 Banana
- 3-4 Pecans (or incorporate Brazil nuts, hazelnuts, almonds and pine nuts)
- 1 tsp Seeds (blend of flax seeds and sesame seeds)
- 1-2 tsp Honey
Steps:
- In a food processor, pour yogurt, whey powder, flax seed, sesame seeds, pecans, nectar and bananas.
- Blend it well till smooth and rich.
- Transfer into a glass and embellishment with hacked pecans prior to serving.
Key Fixings: Low fat yogurt, Banana, Pecans (or incorporate Brazil nuts, hazelnuts, almonds and pine nuts), Seeds (blend of flax seeds and sesame seeds), Honey
Sabudana Thalipeeth
Sabudana Thalipeth Recipe: Sabudana thalipeeth is a Maharashtrian fasting food delicacy. Sabudana ,potato and peanuts with few flavors makes this magnificent Thalipeeth which is very simple to make and taste marvelous Sabudana is utilized particularly during fasting so well known during Navratri,in the long stretch of Shravan and on Ekadashi days.
Ingredients:
- 1 cup Sago/Sabudana drenched
- 1/2 cup Potato bubbled and crushed
- 1 tbsp Rajgiri aata
- 2 tbsp Peanuts/Moongphali
- 2 Green Chilies/Hari Mirch Hacked
- 1/2 tsp Ginger/Adrak Ground
- 2 tbsp Yogurt/Dahi
- 3 tbsp New Coriander
- 1 tsp Cumin Seeds
- 1/2 tsp Pepper powder
- 1/2 tsp Salt
- 2 tbsp Ghee or oil
Steps:
- Splash 1/2 cup sabudana (sago) in approx.3/4 cup water for 8 hours or overnight.
- Crush potatoes and cleave green stew and new coriander
- Dry dish peanuts in a container or microwave for 4 minutes,rub and eliminate the skin
- Take peanuts in a blender container and smash to make a coarse powder.
- Take a bowl add sabudana, crushed potatoes,chopped green chilies,fresh coriander,peanut powder,salt ,pepper or stew powder and 2 tsp oil .blend well
- Add approx 2-3 tbs of buttermilk and crush and blend the combination well and make a batter.
- Warmth a non stick container take a medium size ball from this batter and spot on the frying pan.
- With moist fingers press it and spread it on the tawa.OR make a ball and keep between 2 lubed thick plastic sheets and move to make a medium thick paratha.
- Spot on a nonstick tawa and make three openings on it and pour not many drops of oil or ghee in the openings.
- Cover and cook on low fire for 3-5 minutes.
- Turn the side ,shower some oil and cover and cook again for 2-3 minutes.
- Serving ideas present with sweet tamarind chutney, mint chutney or curd