NAVRATRA SPECIAL RECIPES

NAVRATRA SPECIAL RECIPES BY SWAPNADEEP MUKHERJEE, EXECUTIVE CHEF, THE METROPOLITAN HOTEL & SPA

RAJGIRA PANEER PARATHA

Ingredients                                                        Quantity
Rajgira Flour (amaranth Flour)                           1 cup
Raw Banana (boiled and mashed)                      1
Paneer (grated)                                                      1 cup
Green Chilies (finely chopped)                            2
Turmeric Powder                                                   1 tsp
Cumin Powder                                                        1 tsp
Coriander Leaves (finely chopped)                     2 sprigs
Salt or Rock Salt                                                      to taste
Cooking oil or ghee

METHOD:
Mix all the ingredients together in a bowl with enough water and make a dough out of it
Divide the dough into equal portions and roll it onto a board like a paratha
Heat a pan, add the rolled dough with some ghee, and cook it on both the sides for about two minutes.
Make it crispy and serve hot with curd or chutney as per your taste. You can even cut the paratha into two halves and serve.

KUTTU KI HALWA

Ingredients                                              Quantity
Kuttu                                                                 500 gm
Desi Ghee                                                         200 gm
Sugar                                                                 150 gm
Khoya danedar (Reduced milk)                    200 gm
Green Cardamoms (powder)                         01 gm.
Almond (chopped)                                           15 gm.
Cashewnut (chopped)                                     15 gm

METHOD:
Boil water
Heat ghee in a heavy pan on medium flame.
Add kuttu in ghee and roast well. Cook it on medium flame until golden brown.
Now add boiled water in kuttu and stir continuously until mixed well and no lumps.
Continue stirring until the moisture evaporates. Add Sugar and sauté till  kuttu halwa turns thick
Add Khoya and keep stirring to avoid burning. Check consistency of the halwa as per your taste  and switch off the flame
Add nuts and cardamom powder, mix well and serve hot or cold.

SAMAK RICE TIKKI

Ingredients                                                 Quantity
Samak rice (soaked)                                  100 gm
Tomato fresh                                              02
Green Capsicum                                           10
Green Chilli                                                   10 gm
Coriander green                                           10 gm
Ginger chopped                                            10 gm
Curry Leaves                                                  05 gm
Salt (Sendha Namak)                                    to taste
Black Pepper Powder                                   to taste
Cumin Powder                                               05 gm
Red Chilli Powder                                          03 gm
Desi Ghee/ ref Oil                                          50 ml

METHOD:
In a mixer jar add samak rice, ginger, green chili and grind them to paste. Add water as needed. The batter is ready once you get required consistency
Transfer the batter in a bowl. Add chopped coriander, cumin powder, chopped tomato, chopped capsicum and curry leaves red chili salt and pepper mix properly everything.
Make tikkis out of the batter and keep it in a plate
Heat ghee or oil in a pan drop the batter tikki in it and cook both sides until its golden color and crispy.
You can cook the tikkis in batches
Serve hot samak tikkis and enjoy navratra.