Navratri 2018: It is that time of the year again when Goddess Durga is worshipped over nine days amid festivities across the country. A large part of the Hindu population keeps a fast through the nine days of Navratri.

This year, the festival started on October 10 and will end on October 18, followed by Dussehra on October 19.

Ingredients like sabudaana, makhana, kuttu atta and milk are used to prepare the food.

Try out these delicious recipes curated exclusively by Chef Shailendra Bhandari, TFIF, Radisson Noida sector 55, Vivanta Dwarka and Agent Jack.

ROASTED SWEET POTATO MASH ON SINGHARE AUR ARBI KI ROTI

 

Ingredients:

Sweet potato 120gm
 Olive oil 20ml
 Singhare ka aata 60gm
 Mash arbi 2 no. (medium size)
 Green chili 03 gm
 Cumin powder 1 tsp
 Sendha namak as req.

Preparation:

Kneading dough for roti:
 Boil arbi with sendha salt, peel and mash them.
 Add all ingredients and knead dough with water.
 Mix well
 Knead well, dough should look smooth and lumps free.

Sweet potato mash:
 Marinate sweet potato with oil and roast in oven at 150 degrees centigrade.
 As soon as it gets roasted mash the potatoes with conical strainer.
 Season the mash.
 Take small sized balls out of dough.
 Sprinkle some sighare ka aata on table.
 Roll the balls into medium size rotis.
 Make rotis on hot griddle.
 When singhare ki roti are cooked.
 Serve the singhare aur arbi ki roti hot with roasted sweet potato mash.

(The recipe is shared by Radisson Noida, Sector 55)

KIWI KI BARFI

 

Ingredients:

For kiwi sauce:

 Ripened Kiwis peeled and crushed 5

Sugar  1/3 cup

For Barfi:

 1 cup, chenna

1½ cup, full cream milk

1½ cup, milk powder

1 tsp, cardamom powder

1 cup, sugar

For garnish:

Slivered almonds and pistachios

Saffron strands

Preparation

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 a 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.

(The recipe is shared by Chef Mr. Shailendra Bhandari)

AJWAINI PANEER KOFTA CURRY

 

Ingredients:

Cottage Cheese 100 gms
Singara Ka Atta 40 gm
Senda namak To taste
Fresh Tomato Puree 200 gm
Ajwain (caraway seed) 5 gm
Deggi mirch 20 gm
Coriander chop 10 gm
Oil 100 ml

Preparation:

For Kofta:
Mash the cottage cheese and add Singare ka Atta and senda namak.
Make roundels and fry in oil.
For Gravy:
Remove the eye ,then boil the tomatoes ,make puree and stain.
In a pan heat oil and add ajwain and sauté for a minute. Then add the strained tomato puree and cook for 5 minutes.
Add the Deggi mirch and senda namak .
Then add fried kofta in the gravy and serve hot garnished with coriander.

(This recipe is shared by Vivanta Dwarka)

PETHA KI SABZI

 

Ingredients: 

4 cups Chopped Petha or Pumpkin
 2-3 nos. Whole chillies
 1 stick of Cinnamon
 2-3 nos. Whole black Cardamon
 1 teaspoon Cloves
 2 teaspoon Amchur Powder (Mango Powder)
 2-3 nos. Star Anise
 1 teaspoon Saunf (Fennel seeds)
 1 teaspoon Coriander powder
 1.5 teaspoon Black peppercons
 A pinch of Hing (asofetadia)
 1 teaspoon Methi dana (Fenugreek seeds)
 1 teaspoon Haldi (Turmeric powder)
 1 teaspoon Chopped green Chillies (optional)
 2 teaspoon  Jeera (Cumin seeds) Roasted and
crushed
 2 teaspoon Kala namak (Black salt)
 1/2 teaspoon Sugar
 Salt to taste

 2 tablespoon Ghee

Preparation:

Let’s prep up our ingredients. Clean and chop petha (pumpkin).

 Collect all the spices. Whole red chilies, cinnamon, cloves, amchur powder, fennel seeds, anardana, roasted cumin seeds, star anise, black peppercorns and whole black cardamon.

Heat ghee in a pan. Add the whole spices and when the spices start to splutter add petha/pumpkin to the pan. Add all the dry spices at this time and mix well.

 Cover and cook for 10- 15 minutes or till petha becomes soft and watery.

 This petha became all soft and watery under 15 minutes. Depending on what type of a petha it is raw or riped – the cooking process may vary.

Let the water dry out and avoid tossing it as it may crush petha.

 At this point petha will be so soft that it can be mashed easily with a spoon. Add sugar and mix well.

Petha sabzi is ready once all the water is dried up. Enjoy with puris or rotis.

(The recipe is shared by TFIF)

PANEER STUFFED ALOO TIKKI WITH RAW BANANA

 

Ingredients: 

For the tikki

3 medium raw bananas

1 tbsp ginger finely grated

1 medium-sized green chilli finely chopped

1 tbsp coriander leaves finely chopped

1 tsp  sendha namak

1/2 tsp jeera powder

1/2 tsp red chilli powder

Oil to shallow fry the tikkis

For the filling

3/4 cup paneer grated

1/4 tsp roasted jeera powder

1 tsp finely chopped coriander leaves.

1tsp finely chopped green chilli

Preparation:

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.

(The recipe is shared by Chef Mr. Shailendra Bhandari)

KUTTU PIZZA

 

Ingredients:

BADAAMI SABUDANA KHEER

 YOGHURT AND SPICED APPLE SALAD