Team L&M
This Navratri, we share special festive recipes curated by Swapnadeep Mukherjee, Executive Chef, The Metropolitan Hotel & Spa.
KESRI SINGHARA SOUP
Ingredients Quantity
Singhade (water chestnut), boiled and peeled 250gm
Black pepper powder to taste
Salt (Sendha Namak) to taste
Fresh Cream 100ml
Saffron 1-2 pinch
Method:
Boil Water Chestnut in pan with water for at least half-an-hour.
Once done take the water chestnuts out and peel off the black skin. Keep the seeds aside. Chop them into half.
Now, Put water chest nut into a blender along with water to form a smooth paste.
Transfer the blended paste to a saucepan, add cream and saffron to adjust the consistency and color, season well with salt and black pepper and boil for five minutes.
Before serving, sprinkle some pepper powder and saffron and serve.
CRUNCHY ALOO VEGGIE TOAST
Ingredients Quantity
Potato large 02nos
Green pepper chopped 01no
Fresh chili chopped 10gm
Tomato fresh chopped 01no
Ginger chopped 03gm
Haldi powder .05 gm.
Lemon juice 02 or 03 drops
Coriander green 05gm
Cumin powder 03gm
Black pepper to taste
Salt (sendha namak) to taste
Desi ghee for cooking 50ml
Method
Wash, peel and cut a large potato in to thick slice from vertical side.
Take cooking pan, boil the sliced potato and leftover potato.
Once boiled, take medium hot tawa, spread ghee and shallow fry the sliced potatoes. Flip when one side turns golden brown. Spread ghee again and shallow fry both sides to golden and crisp.
In another large bowl, put boiled leftover potato. Mash until smooth. Now, add chopped cilantro, tomato, green pepper, green chilies, and grated ginger. Mix well. Add turmeric powder, cumin powder and fresh lemon juice. Mix the seasonings as needed.
On one side, spread a few tablespoons of mixture all over the sliced potato.
Spray ghee on the pan and pan fry the toasts, put potato mixture on it and keep it on low flame for 2-3 minutes until golden and crunchy.
Remove from pan and serve with your favorite chutney or sauce.
SAMAK RICE CHILLA
Ingredients Quantity
Samak rice (soaked) 100gm
Tomato fresh 2
Green Capsicum 1
Green Chilli 10gm
Coriander green 10gm
Ginger chopped 10gm
Curry leaves 05gm
Salt (Sendha Namak) to taste
Black pepper powder to taste
Cumin powder 05gm
Red Chilli powder 03gm
Desi Ghee/ ref Oil 50ml
Method
In a mixer jar add 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,m chopped capsicum and curry leaves red chili salt and pepper mix properly everything.
Heat ghee or oil in a pan drop batter in it and cook it both sides and change in to golden color and crispy. Served hot chilla enjoy Navratra.
SABUDANA TIKKI
Ingredients Quantity
Sabudana (sago) 250gm
Potato, boiled and peeled 100gm
Peanuts roasted & crushed 50gm
Ginger, finely chopped 10gm
Green Chilli, finely chopped 10gm
Coriander green finely chopped 10gm
Cumin powder 5gm
Salt (sendha Namak) to taste
Black Pepper powder to taste
Desi Ghee/ Ref oil 50ml
Method
Soak sabudana in a large bowl for at least ½ hr, then squeeze water from sabudana and keep aside.
Take another large mixing bowl, add boiled and grated potato, add peanuts, ginger, Chilli, coriander leaves, cumin powder, salt and black pepper. Combine, mix well by hand.
Now, prepare small flat patties. Roast the sabudana tikki (patties) on medium hot tawa. Spread few tsp of ghee, for even roasting. Flip over once one side turns golden brown.
Spread ghee again and roast both sides to golden and crisp. Finally, serve sabudana tikki with choice of your chutney.
