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:
Wash potatoes and cut them into half. No need to peel them for this recipe
Take a large pot with water. Let it boil for some time on medium to high heat. Add the potatoes to cook.
Cool the potatoes slightly. Take a bowl, mash it using masher or spoon. Leave it sometime more for cooling.
Add parsley, salt, pepper, chopped green chili, green coriander, into the cooled mashed potatoes.
Mix the potato mixture well
Take a mixing jar and mix cottage cheese, a pinch of salt  and soaked cashew into paste
Scoop up a portion of potato mixture and flatten it, leaving a dent for cottage cheese and cashew paste mixture filling.
Once filled, close and roll it into a log shape, ensuring the edges are square.
Dip the potato stick one by one in chestnut flour and coat with Sabudana crumb. Set aside on a tray lined with baking paper.
Add oil to a large pot on medium-high heat.\
Put the sticks into hot oil and gently stir while cooking for three minutes or until golden brown and crispy. Do this in batches.
Place crispy paneer aloo stick on plate and serve it 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.