SOME NAVRATRA RECIPES FOR YOU
NAVRATRA RECIPES BY SWAPNADEEP MUKHERJEE, EXECUTIVE CHEF, THE METROPOLITAN HOTEL & SPA
PANEER ALOO STICK
Ingredients Quantity
Potato 500 gm
Cottage cheese 100 gm
Soaked cashew 10-12 no.
Chopped chili 10 gm
Chopped coriander 10 gm
Chestnut flour 100 gm
Sendha namak and pepper to taste
Sabudana crumb 500 gm
Refined oil 01 litre
Parsley for garnishing
Method:
oil halved potatoes with skin until cooked, then cool and mash. Mix in parsley, salt, pepper, green chilli, and coriander.
Blend cottage cheese, salt, and soaked cashews into a paste. Stuff the potato mixture with this filling, seal, and shape into sticks.
Coat each stick in chestnut flour and sabudana crumbs. Deep fry in hot oil until golden and crispy.
Serve hot with chutney or sauce.
MALAI KUTTU BHALLA
Ingredients Quantity
Kuttu aata 300 gms
Potato starch 100 gm
Full cream milk 500 ml
Brown sugar 10 gm
Cardamom powder 1/5 gm
Chopped dry nuts 20 gm
Pomegranate seed 10 gm
Saffron thread 4 no
Method:
Mix Kuttu atta, potato starch and make a batter (until mixture floats in water).
Make small dumplings of the mixture and fry in oil on low flame. Once cooked. Soak them in cold water and keep them aside.
Take a pan, pour full cream milk and reduce it to thick and smooth texture on low flame.
Keep aside for cooling.
After cooling malai (rabri), Whisk malai and sugar together, gradually adding cinnamon and cardamom powder.
Remove the dumplings from water and squeeze them gently while draining excess water.
Place the dumplings in a platter or bowl and pour the sweetened malai on the top.
Garnish with pomegranate seeds, fresh mint, and chopped dry nuts, saffron and serve cold.
SABUDANA BHEL
Ingredient Quantity
Sabudana 100 gm
Boil potato small dice 30 gm
Roasted cumin seed 10 gm
Sweet tomato sauce/ jaggery as available in home 10 gm
Tamarind sauce as available in market 50 gm
Chopped coriander 10 gm
Chopped green chilli 10 gm
Tomato 2 no.
Mint leaf 100 gm
Dry ginger powder 20 gm
Curd 50 gm
Lemon juice 01 tbs
Sauf powder 10gm
Cumin seed powder 10 gm
Coriander powder 10
Sedha namak to taste
Pomegranate 01 no
Ragi papad 02 no
Method:
Take a bowl, put sabudana, boiled diced potato, chopped tomato, chopped coriander, chopped green chili, toss them well. Then add tamarind chutney or any sauce/ chutney available at home.
Add chutney all over sabudana to make it sweet and sour or as per your taste. Mix well.
Take ragi papad available in market. Heat on low flame until soft and make triangle roll.
Stuff the Navratri bhel in this and serve with chopped coriander and pomegranate seed.
Add lime juice on top as per liking
HARYALI CUTLET
Ingredients Quantity
Potatoes, boiled and mashed 2-3 large
Fresh hari dhaniya, chopped 1/4 cup
Fresh mint leaves (pudina), chopped 1/4 cup
Green chilies, chopped 1-2
Sendha namak 1/2 tsp
Black pepper 1/4 tsp
Ghee or oil 1 tbsp
Lemon juice 1 tbsp
Sendha namak flour for coating
Method:
Mix mashed potatoes, chopped dhaniya, mint leaves, green chilies, sendha namak, black pepper, and lemon juice.
Shape into cutlets and coat with sendha namak flour.
Heat ghee or oil in a pan and shallow fry the cutlets until golden brown.
Serve hot with green chutney or yogurt.
YOGHURT MIXED FRUIT SALAD
Ingredients Quantity
Green grapes 100 gm
Red grapes 100 gm
Strawberry slice 10 gm
Orange segment 10 gm
Kiwi slice 10 gm
Chopped walnut 50 gm
Chopped dates 50 gm
Dried cranberry 50 gm
Greek yogurt 100 gm
Brown Sugar 10 gm
Cinnamon powder 01 gm
Soaked raisin 10 gm
Sendha namak as per taste
Method:
In a large bowl, add apples, grapes, dates, walnuts, and other fruits available at home.
In a medium bowl, mix yogurt, sugar, cinnamon, salt, and combine thoroughly.
Pour dressing over fruit and nut mixture, stirring again to combine.
Nicely arrange slices of kiwi orange and strawberry,
Serve with soaked raisin and walnuts.
