NAVRATRA RECIPES BY SWAPNADEEP MUKHERJEE, EXECUTIVE CHEF, THE METROPOLITAN HOTEL & SPA, NEW DELHI
KUTTU MUDDE
Ingredients Quantity
Kuttu flour 1 kg
Desi ghee 100 gm
Sendha namak as per taste
Water 400 ml
Method
Heat water in a pan. Add salt and ghee and bring the water to a boil.
Add Kuttu flour and cover the pan with a lid. Do not stir at this point. Cook for 5-6 minutes.
Remove the pan from heat and mix well to make a smooth mixture. Again, put the pan back on heat and cook for another 2-3 minutes.
Take out the mixture in a bowl and let it cool slightly.
Wet your palms and make small rounds from the mixture.
Deep fry the mixture balls till golden brown. Serve hot with curry of your liking.
KUTTU PARATHA
Ingredients Quantity
Kuttu flour 1 kg
Desi Ghee for kneading dough 50 gm
Desi Ghee for making parathas 100 gm
Ajwain (carom seeds) 5 gm
Small green chilli chopped 10 gm
Water 400 ml
Sendha namak as per taste
Method
In a bowl put kuttu flour. Add green chilli, red chilli powder, sendha salt and ajwain and knead properly.
Add water gradually while kneading so that the dough is not very runny.
For kneading tight dough try using the palm. Once it’s almost done, add desi ghee. Let it rest for at least 10 mins.
Take ball size dough and roll it on the rolling pin. Dust it with same flour while doing this, gently remove to place it on hot tawa .Make as you make paratha, once done serve hot, with
SAMAK RICE PORRIDGE
Ingredients Quantity
Samak rice 200 gm
Milk 50 ml
Jaggery 10 gm
Water as required
Method
Heat a pan with water over a medium flame and add jaggery powder to it. Bring them to a boil until the jaggery melts completely.
Once done, add samak rice to the pan and keep stirring. Make sure no lumps are formed.
Add milk as required and cook until the porridge achieves a thick consistency.
Turn off the flame and remove the pan from the flame. Allow the porridge to cool down and serve with some nuts on top.
PISTA LAUJ
Ingredients: Quantity:
Pistachios 1 cup
Sugar ½ cup
Cardamom powder ¼ tsp
Green food color (optional) 2-3 drops
Method
Soak pistachios in warm water for 30 mins
Drain all water, peel pistachio and blend it in a mixture for fine paste
Take a broad non-stick pan, cook sugar and ½ cup water on medium flame till the syrup is string consistency, stir continuously to avoid burning
Add pista paste to it and continuously mix for 5-7 mins on low flame till mixture leaves on the sides of the pan. Add 2-3 drops green edible food colour as per your liking.
Transfer the mixture on a plate. Grease it properly to avoid sticking. Spread the mixture evenly using spoon. Keep for an hour to set
Cut in equal square pieces
Serve or store at room temperature in an air tight container
