Food to munch on during Navratri
Restaurants — By Namraata Badheka on October 22, 2012 at 12:57 PM
“Navratra” celebrations are in full swing and one can even hear neighbours practicing the “dandiya raas”. To add to the fervour of the festivity, here are recipes to be savoured during the Mother Goddesses worship.
Navratra Raita Recipe
Ingredients
- One sweet potato which is boiled and chopped
- one potato which is boiled and chopped
- one chopped cucumber
- about five water chestnuts, boiled, peeled & chopped
- One cup of fresh and thick curd
- One tbsp of finely chopped coriander
- One chopped green chilli
- One tbsp of whole roasted peanuts
- Half tsp of cumin seed powder
- Half tsp of whole cumin seeds
- Salt
- Sugar
- One tsp of oil
Method
- Start by beating the curd in a salad bowl, followed by adding cumin powder, salt sugar and chopped chilli and blend them all in with a spoon.
- Now add all the vegetables and peanuts and mix properly.
- Now heat the oil in a small container for soothing the cumin seeds till they splutter.
- Now add the sizzling hot tempering to the curd “raitha” you prepared.
- Garnish with the finely chopped coriander and happy stomach “puja”!
Puri stuffed with Dal
Ingredients
- One cup of wheat flour
- Half a cup of black gram “dal” (“urad”)
- Two pieces of red chillies
- Half tsp of cumin seeds
- Two pieces of cardamom
- Two clove pieces
- Half a piece of cinnamon
- One fifth cup of water
- Oil to fry
- Salt
Method
- Blend one tsp of oil, half tsp of salt into the wheat flour and make dough of it while adding small amounts of water and keep it aside for a half an hour wrapped in wet cloth.
- Now, soak the “dal” in water for minimum of one hour and later grind it to make a paste of it barely adding any water.
- Grind and blend the red chillies, cardamom, cloves, cinnamon and cumin seeds and keep it aside.
- Heat one tbsp of oil in a pan and add the paste of “dal” and the grounded “Masala”, mixing everything continuously till the “dal” has been fried and the water has been absorbed.
- Now mould and divide the dough into ten balls and make a cup of each of them, stuffing them with the fried “dal” and seal the dough cup.
- Now flatten and roll the stuffed balls to about four diameters and deep fry them till they turn golden brown.
- Drain the oil out and serve hot.
Singhare Pakore
Ingredients
- Mango powder
- Half a cup of chestnut flour
- One and a half tsp of salt
- Oil
- About a dozen small cubes of pumpkin
- Two potatoes, sliced to thin and round slices.
Method
- Make dough by mixing the flour, salt and small amounts of water.
- Now one after the other, dip the potato slices and pumpkin cubes.
- Heat oil in a frying pan and deep fry the paste with the potatoes and pumpkin.
- Add a pinch of some “chaat masalas” and serve hot.
Happy Navratri Hogging, Punekars!
