Navratri is a major festival celebrated by the Hindus in India with much fervor and enthusiasm. In this festival, people worship the nine different forms of the Goddess Durga who symbolizes purity, power and divinity.
The festival is not complete without food. The fasting in the festival opens more options for food.
So as the festival approaches, here are some authentic Navratri recipes to try at home:
-
Falahari Cheela
Ingredients
Potatoes 3 no, Chopped green chilli 2 no, Chopped coriander 10 gm, Sendha salt 4gm, Black pepper powder 3gm, Ghee 20 gm
Method
- Peel, wash the potatoes thoroughly and soak them in water. Use the grater for shredding the potato.
- After grating is done, add the rest of the pepper powder, green chilli and coriander leaves. Mix it well.
- Heat the pan at medium flame and spread desi ghee on it.
- Take a potato mixture over a hot pan.
- Spread in round shape with ½ cm thickness with the help of a spoon.
- Cook for two to three minutes on medium flame.
- Cheela has turned slightly brown from the bottom.
- Flip the side and roast the Cheela from another side as well until it gates a little brown in colour.
2. Sabudana Thalipeeth
Ingredients
Soaked sabudana 175gm, Boiled, peeled and mashed potato 2 no, Crushed and roasted peanut 100gm, Oil 10ml, Cumin seed 8gm, Green chilli paste 5gm, Cilantro 5gm, Sendha salt 4gm
Method
Drains the sabudana knead it with potatoes, cumin seed, green chilli, cilantro, sugar and salt to soft dough.
Spread a portion of dough on a flat plastic surface with damp fingers.
Carefully place it cover hot Tawa grease with oil on both sides, cook on both sides.
3. Kuttu Ka Dosa
Ingredients
- 3 Potatoes, boiled
- For frying Ghee
- To taste Salt (use sendha namak if fasting)
- 1/2 tsp Red chilli powder
- 1/2 tsp Ginger, chopped
- 5 Tbsp Buckwheat flour kuttu)
- 2 Tbsp Arbi (colocasia), boiled
- To taste Salt
- 1/2 tsp Ajwain (carom seeds)
- 1/2 tsp Red chilli powder
- 1 tsp Ginger, chopped
- 1 tsp Green chillies, chopped
- Ghee (clarified butter)
- 1/2 tsp Green chillies, chopped
- Ajwain
Method
- Heat ghee in a pan, crush the potatoes into it and mix in the rest of the ingredients.
- Toss the potato mixture around for a few minutes till it becomes light brown in colour.
- Take it out and keep aside.
- In a bowl, mash the arbi and mix it with the flour and salt.
- Add some water and mix well.
- Add the ajwain, red chilli powder, ginger and green chillies and mix again.
- Keep adding water and stirring in one direction till the batter turns into a smooth flowing consistency.
- Heat a flat pan, dab a bit of ghee on it, pour a ladle of the batter and spread it.
- Cook for a few minutes and spread more ghee around the edges to make it crisp.
- Now flip it over and cook the other side.
- Now put some filling on top and fold the dosa over it.
- Serve hot with mint and coconut chutney.
Navratri 2019: here are the fasting tips for all those observing Sharad Navratri fast
