Recipes for NAV-RATRI

List of recipes available
• Arbi Fried
• Banana Chips
• Kottu Ke Pakore
• Farari Chiwda
• Kache Kele Ke Kofte
• Kaddu Ki Sabji (Pumpkin Curry)
• Khuskhus Aloo
• Navratri Raita
• Panchamritham
• PeaNut Curd Chutney
• Rajgiri Puris
• Sabudana Vada

ARBI FRIED

Preparation Time : 25 minutes
Serves : 4
Ingredients :
• Arbi – ½ kg
• Carom Seeds ( ajwain) - ¼ tsp
• Chili Powder - to taste
• Green Chilies - 2-3
• Mango Powder – a pinch
• Coriander Powder – ¼ tsp
• Ginger – 2 tbsp
• Rock Salt - to taste
Method :
• Boil the arbi.
• Cool, take off and slice each into two.
• Heat up the oil and fry the arbi till slightly browned.
• Heat 1 tbsp oil in a wok.
• Meanwhile make a paste of ginger and green chilies.
• Mix in the paste to the heated oil and stir fry for a few minutes.
• Mix in the fried arbi and stir fry on a slow fire.
• Simultaneously mix in salt, coriander powder, mango powder, carom seeds and mix well.

BANANA CHIPS
Preparation Time : 25 minutes
Serves : 4
Ingredients :
• Raw Bananas – 5-6
• Turmeric Powder – ¼ tsp
• Salt - to taste
• Oil - for deep frying
Method :
• Peel off and put bananas in plenty of salted iced water.
• Slice bananas with a chip slicer into water, mix in turmeric.
• Keep for 10 minutes, and strain.
• Spread out on a kitchen cloth to take off moisture.
• Heat up oil in a wok till smoky.
• Fry banana slices in one-layer batches for a minute or two or until crisp.
• Lift chips out with slotted spoon and remove on paper towels
• Sprinkle with salt before serving.



KOTTU KE PAKORE
Preparation Time : 20 minutes
Serves : 4
Ingredients :
• Buckwheat flour (kotu ka atta) – 1 cup
• Potatoes (boiled whole till half-cooked) – 3 medium sized
• Black Pepper Powder – ½ tsp
• Coriander leaves - ¼ cup finely chopped
• Baking Powder – ¾ tsp
• Ghee or Vegetable oil - for frying
• Salt – ½ tsp
Method :
• Combine the flour, salt, pepper and coriander in bowl and mix well.
• Add water and beat into a smooth batter. Beat the batter until it is of cream consistency.
• Cover and keep aside for about 20 minutes.
• When the potatoes are cool enough, peel and slice each one into diagonal slices.
• Heat enough ghee or oil for deep-frying in a kadhai over moderate heat.
• Put few slices of potato into the batter and cover them completely.
• One at a time, lower each slice of batter-coated potato into the hot oil. Fry as many slices as will float on the surface of the oil without touching. Fry on both sides until reddish gray and crisp.
• Serve hot as the fitters soften as they cool.
Note:
Keep an eye on the consistency of batter, it quickly thickens near heat. You may need to add water from time to time.


FARARI CHIWDA
Preparation Time : 35 minutes
Serves : 4
Ingredients :
• Unfried Potato Straws – 1 cup
• Powdered Sugar – ½ tsp
• Raisins – ½ tbsp
• Chopped Green Chili - 1
• Groundnuts – 1 tbsp
• Broken Cashews – 1 tbsp
• Oil - for deep-frying
Method :
• In a frying pan, heat oil.
• Fry potato straws till crisp. Fry few straws at a time.
• Drain the straws with a perforated spoon.
• Transfer them to an absorbent paper.
• Deep-fry cashews and groundnuts till crispy.
• Drain and add to potato straws.
• Sauté raisins and chili. Drain and add to straws.
• Transfer the mixture to a large bowl.
• Add salt and sugar. Toss to blend.
• Cool and store in an airtight container.

KACHE KELE KE KOFTE
Preparation Time : 45 minutes
Serves : 4
Ingredients :
• For Kofta:
• Raw Bananas - 6
• Ginger and Green Chili, chopped – 2 tsp
• Cumin Seeds – ¼ tsp
• Asafoetida – a pinch
• Garam Masala Powder – 1 tsp
• Salt - to taste

• Chopped Coriander – 1 tsp for garnishing
• For Gravy:
• Beaten Curd – ¼ kg
• Clove – 3-4
• Bay Leaves - 4
• Cumin Seeds – ¼ tsp
• Asafoetida – a pinch
• Ginger and Green Chili, chopped – 1 tsp
• Oil – 5 tsp
• Turmeric Powder – ¼ tsp
• Garam Masala Powder – 1 tsp
• Red Chili Powder – ½ tsp
• Water – ¼ cup
Method :
• Boil and peel raw bananas and mash them.
• Add rest of the ingredients and make balls and deep fry.
• Heat oil for the gravy, add cloves, bay leaf, cumin, asafoetida, ginger and green chili, beaten curd, turmeric, garam masala powder, red chili powder and water to adjust the consistency.
• Adjust the seasoning.
• Add the koftas, simmer for a few minutes before serving.
• Garnish with chopped coriander.

KADDU KI SABZI (PUMPKIN CURRY)
Preparation Time : 30 minutes
Serves : 4
Ingredients :
• Red/Yellow Pumpkin, peeled and cubed – ¾ kg
• Red Chilies, broken in pieces - 3
• Cumin Seeds/ Mustard Seeds – ½ tsp
• Oil – 3 tbsp
• Turmeric powder – ½ tsp
• Sugar – 1 tbsp
• Salt - to taste
Method :
• Heat oil, add mustard and cumin seeds, red chilies and turmeric powder.
• Add the pumpkin pieces and stir-fry.
• Add ½ cup water, sugar and salt.
• Cook till done.



KHUSKHUS ALOO
Preparation Time : 30 minutes
Serves : 4
Ingredients :
• Potatoes, peeled, cubed - 6
• Poppy Seeds (Khuskhus) Roasted – 2tbsp
• Green Chilies – 3
• Coriander Leaves – a bunch
• Turmeric Powder – ½ tsp
• Salt - to taste
• Dry Red Chilies - 3
• Oil – 3 tbsp
• Water – ½ cup
Method :
• Grind the roasted poppy seeds along with the green chilies and a few tbsp of water to a make a very fine paste.
• Keep aside.
• Heat half of the oil in a pan on high flame for 2 minute or till very hot.
• Shallow fry the potatoes in batches on medium heat until they are lightly browned.
• Heat up the remaining oil in the same pan.
• Mix in the whole dry red chilies and turmeric powder.
• Fry briefly.
• Now mix in the poppy seed paste and fry again on low flame for 5 minutes till the oil starts separating.
• Mix in the fried potatoes and mix well.
• Mix in water and salt.
• Stir, cover and cook on low flame for 15 minutes until the potatoes are soft.
• Decorate with cut fresh coriander.
• Serve hot.



NAVRATRI RAITA
Preparation Time : 30 minutes
Serves : 4
Ingredients :
• Boiled and Chopped Water chestnuts - 5
• Boiled and Chopped Potato -1
• Whole Roasted Peanuts – 1 tbsp
• Boiled and Chopped Sweet Potato - 1
• Finely Chopped Coriander - 1 tbsp
• Small Green Chili – 1
• Cumin Seed Powder – ½ tsp
• Cumin Seeds Whole – ½ tsp
• Chopped Cucumber - 1
• Thick Curds – 1 cup
• Sugar - to taste
• Salt - to taste
• Oil – 1 tsp
Method :
• Beat the yogurt in a deep bowl.
• Add sugar, chopped chili, cumin powder and salt. Mix well.
• Add all vegetables and peanuts. Mix well.
• Chill the mixture.
• Heat 1 tsp oil in a crucible.
• Add cumin seeds and let them crackle.
• Pour over the raita immediately.
• Garnish the raita with chopped coriander leaves.

PANCHAMRITHAM
Preparation Time : 20 minutes
Serves : 2
Ingredients :
• Finely Chopped Banana - 1
• Fresh Milk – 1 cup
• Fresh Curds – 1 tbsp
• Ghee – 1 tsp
• Sugar – 3 tsp
• Basil (Tulsi) leaves - 5
Method :
• Combine together curds, ghee, milk and sugar.
• Add finally chopped banana and basil.
• Refrigerate the mixture before serving.
• Panchamritham is ready. Serve it in tiny bowls.



PEANUT CURD CHUTNEY
Preparation Time : 35 minutes
Serves : 4
Ingredients :
• Fresh Curds – 1 cup
• Peanuts, crushed – 1 tbsp
• Green Chili, finely chopped- 1
• Coriander, finely chopped – 1 tbsp
• Curry Leaves - 1 stalk
• Sugar, powdered – ½ tsp
• Oil – 1 tsp
• Salt to taste
Method :
• Beat curds till smooth.
• Add peanut, chili, coriander, salt and sugar.
• Heat oil in a small pan, add the curry leaves and allow them to splutter.
• Add to curds, while spluttering.
• Stir to mix well.
• Refrigerate till required.
• Serve with sabodana wadas, rajgiri puris, etc

RAJGIRI PURIS
Preparation Time : 30 minutes
Serves : 6
Ingredients :
• Rajgira Flour – 1 cup
• Rajgira Granules – ½ cup
• Crushed Groundnuts - 1 tsp
• Coriander, finely chopped – 1 tbsp
• Oil, warmed – 1 tbsp
• Oil - to deep fry
• Rock Salt - to taste
Method :
• Mix all ingredients in a large bowl.
• Add enough water to make a soft pliable dough.
• Heat oil for frying in a frying pan.
• Divide dough into 12 portions.
• Roll into 4” rounds.
• Let 2 into hot oil, gently puff by pressing with back of a perforated spoon.
• When light golden, flip carefully, to fry other side.
• Drain, place on absorbent paper.
• Serve hot and puffed with potato sabzi or curds.

SABUDANA VADA
Preparation Time : 20 minutes
Serves : 3
Ingredients :
• Sago (sabudana) – 1 cup
• Peanuts roasted (crushed coarsely) – ½ cup
• Green Chilies (crushed) - 7-8
• Potato (boiled, peeled and mashed) - 7-8
• Rock Salt - to taste
• Oil - to deep fry
Method :
• Wash sago thoroughly and drain excess water.
• Soak it for 2-3 hours.
• Add all ingredients to it except oil.
• Mix well into a paste.
• Keep the oil in a deep frying pan to heat.
• Moist hands and make small flat balls.
• Slide the balls in the heated oil on medium flame.
• Fry till they are crisp and light brown in color.
• Drain them well using a perforated ladle.
• Makes about 10 vadas.
• Serve with peanut chutney.