Delicious Navratra food: Make at home OR order from a restaurant

Team L&M

This Navratra we get you recipes of some Fusion Navratra dishes that you can make at home. The recipes are given by Swapnadeep Mukherjee, Head Chef, The Metropolitan Hotel & Spa, New Delhi.

Coconut Sago Pudding, Kuttu Cookie Crumb, Mascarpone Bloom

Ingredients

Coconut sago pudding
Sago                                                                   100 gm
Coconut milk                                                     150 ml
Sugar                                                                  90 gm
Water                                                                 75 ml

Kuttu cookie
Kuttu flour                                                         130 gm
Amul butter                                                       100 gm
Breakfast sugar                                                 60 gm

Crumb
Cookie                                                                240 gm
Amul butter                                                       50 gm

Mascarpone bloom
Mascarpone cream                                           50 gm
Whip cream                                                       50 gm

 

Method

Coconut sago pudding
Soak sago for 30 min. Drain.
Heat water in a deep pan, add palm sugar and let it come to boil
Add sago cook for another 5 minutes.
Now add coconut milk and cook till sago is cooked (soft) yet holds the shape
Pour the mix in a deep tray and cool.
Allow it to set and chill.

Kuttu cookies
Cream butter and sugar together till light and fluffy
Fold in flour gradually.
Divide into six equal portions.
Give desired shape and bake in oven at 180* Celsius for 15- 20 min
When done let them cool

Crumb
When cookies are done crumb them to sand like texture.
Rub in soft butter.
Line in round mould and bake again for 5 min
Cool and keep aside

Mascarpone bloom
Mix together mascarpone and whip cream.
Whisk till light and fluffy
Work out a dollop and freeze
Take out and top with fine cookie crumb.
Sprinkle with icing sugar

Assembly
Arrange cookie crumb on a plate, top with sago pudding
And top with mascarpone bloom.
Serve chilled

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Singhara Pancakes, Sago Cream, Fresh Winter Strawberries

Ingredients

Singhara pancakes
Singhara flour                                                    100 gm
Breakfast sugar                                                  15 gm
Salt                                                                       3 gm
Milk                                                                      50 ml
Amul butter(clarified)                                      30 gm

Sago orange cream
Sago                                                                     25 gm
Whip cream                                                        75 gm
Orange rind                                                        for flavour
Kiwi                                                                      1 no
Strawberries                                                       4 no
Pomegranate                                                     10 gm

Method

Make a batter for pancakes (Use ingredients under Singhara pancakes) of flowing consistency
Cook on hot plate both the sides (just like tawa roti)
Take of fire and cool.

Sago orange cream
Cook sago (soaked and drained) in enough water till soft
Drain and wash under running water to get rid of excess starch. Cool
Mix together cooked sago, whip cream and orange rind

Assembly
Place pancake at the base followed by sago orange cream.
Again top with pancake followed by sago orange cream
Finally top with fresh kiwi and strawberries and serve chilled

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Kiwi ki Barfi

Ingredients

For kiwi sauce:
Ripened Kiwis peeled and crushed or finely chopped and slice                      5 nos
Sugar                                                                                                                            1/3 cup

For Barfi:
Chenna                                                                                           1 cup
Full cream milk                                                                             1½ cup,
Milk powder                                                                                   1½ cup,
Cardamom powder                                                                       1 tsp
Sugar                                                                                                1 cup

For garnish:
Slivered almonds and pistachios
Saffron strands

Method

In a heavy bottom pan, combine kiwi and sugar. Cook till it reaches the thick sauce consistency. Take it off the stove and keep it aside.
In another pan, combine full cream milk, milk powder, saffron and chenna and cook till it starts thickening, stir intermittently to avoid burning.
Add cooked kiwi, cardamom powder and sugar. Cook till thickens and leaves the pan to form soft dough. Take it off the heat.
Spread it on a greased thali, tray or cake tin.
Allow it to cool completely till set.  Refrigerate.

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Paneer stuffed Aloo Tikki with Raw Banana

Ingredients

For the tikki
Raw bananas                                                                                  3
Ginger finely grated                                                                     1 tbsp
Green chilli finely chopped                                                        1 medium sized
Coriander leaves finely chopped                                               1 tbsp
Sendha namak                                                                              1 tbsp
Jeera powder                                                                                 1/2 tsp
Red chilli powder                                                                          1/2 tsp
Oil to shallow fry the tikkis

For the filling
Paneer grated                                                                                3/4 cup
Roasted jeera powder                                                                  1/4 tsp
Finely chopped coriander leaves                                               1 tsp
Finely chopped green chilli                                                         1 tsp

Method

Cut the bananas lengthwise, and cook on medium flame till banana is cooked. Let it cool completely and open only then the peel will come off just like a ripe banana, if the banana is cooked properly.
Grate the bananas, or mash them with hand or a fork, and set aside.
In a small pan, heat some oil and fry the ginger, green chilies till brown  Add this and the rest of the ingredients, except the oil to the banana mash and mix gently to make a consistent mixture.
Divide it into 10-12 equal positions, make circles of them and keep them aside in a plate.
Mix all the ingredients for the filling, test the salt; adjust as per your need and get ready to make the tikkis. Make a ball of the banana mixture, flatten it into a disk, and then make a cup out of it, using the centre of your palm.
Fill in a tbsp of the paneer mixture into it, and then seal the edges, use the sides of your thumb and index finger to seal it completely and form a ball out of it. Flatten it gently to form a tikki and they are ready to fry.

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Now, amid your busy schedule if you don’t have time to prepare these dishes on your own, go for the Navratra thali by Punjab Grill available at all its outlets at Aerocity, Ambience Mall, Connought Place, Pacific Mall, Cyber hub, Select CityWalk and Noida. 

This thali is nothing short of a three-course meal, starting off with Koshimbir Salad and then proceeding on with appetizers like Shakarkandi Kamrakh Ki Chaat and the delightful Sabudana Bhel to fulfill your gastronomical needs. The main course is a scrumptious affair with dishes like  Malai Paneer Pasanda, Chironji Ki Dal, Samak Rice, and many more such authentic, mouth-watering dishes to satiate all your hunger pangs this Navratra season whilst keeping in mind the preferences for the nine holy days ahead. To satiate your seeet tooth, go for the Makhana Kheer and Kesari Petha.