NAVRATRI SPECIAL

Crispy, Crunchy Potato Chips in microwave 




Ingredients: 

• 1 tablespoon vegetable oil 
• 1 potato peeled and sliced thinly 
• Rock salt to taste 

Method:

1. Coat a large microwave-safe plate lightly with oil or cooking spray. Arrange potato slices in a single layer on the dish.

2. Cook in the microwave for 2 to 4 minutes. Turn the slices over and continue microwaving until they start to crisp and brown around the edges, 2 to 3 minutes more. (Times will vary depending on potato thickness and microwave power) Transfer the chips to another plate. Repeat process with the remaining potato slices.

3. Sprinkle rock salt on it while serving

They will surely amaze you with their crispiness.


Crispy Phoolmakhana (Puffed Eurayle Ferox)




Ingredients:

• 35g Phoolmakhana 
• Rock salt 
• Black pepper 
• 2 tsp Desi ghee (clarified butter) 

Method:

1. Heat ghee in a pan add makhane (puffed eurayle ferox ) and Fry for 2-3 minutes, stirring continuously. 
2. Sprinkle the pinch of rock salt and black pepper, the hot and crisp makhanas are ready to serve with hot cup of tea……. 

Roasted Pea Nuts




Ingredients:

• 1 cup raw peanut 
• 1tbs ghee/oil 
• Rock salt 
• Black pepper 
• Finely chopped green chilly and coriander leaves for garnishing 

Method: 

1. Roast the raw peanuts in a dry and hot pan, stirring continuously on medium heat till they stop spluttering and changes to dark red in color. Add oil with continuous stirring till the rich aroma of peanuts fills the air. 
2. Sprinkle the pinch of rock salt and black pepper, the hot roasted peanuts are ready to be garnished with a finely chopped green chilies and coriander leaves. 

Tip:

•  All the above three preparations can be mixed together, and can be seasoned with oregano, mint chutney, tamarind chutney or lemon juice for their own unique tangy flavors.

Crispy Sabudana Vada

Ingredients

· 3 medium potatoes

· 1/3 cup sabudana( tapioca)

· Rock salt according to taste(Senda namak)

· 2 finely chopped green chili

· finely chopped hara dhania (coriander leaves)

· Oil to fry

Method

1. Wash the tapioca and soak it in 3 cups of water for 3 to 4 hours.

2. Drain the water

3. Par-boil the potatoes, so they are only half-cooked.

4. peel and grate potatoes

5. Mix all the ingredients together, and make the dough

6. Divide the potato dough into 16 parts.

7. Make vadas by using lightly oiled palms

8. Fry the vadas in hot oil until they turn golden brown

9. Remove the vada and place over a paper towel so the excess oil is absorbed.

10. Serve them with coriander or tamarind chutney.

Tip

- Refrigerate the vadas for 8-10 minutes before frying them as they will absorb less oil

-To check if the oil is ready, drop a small piece of dough into the oil. The dough should rise to the surface, and not change its color immediately.

- The frying oil needs to be sufficiently hot, or else the Vadas will turn out greasy and may break into pieces while cooking.

Sabudana  Khichdi

Ingredients:

• 1 cup sabudana (tapioca)
• 2 Green Chillies chopped  finely 
• 1/2 cup roasted and crushed to powder groundnuts 
• 1 boiled , peeled and diced potato 
• 2 tsp Oil
• 1/4 tsp Mustard Seeds 
• 1 Pinch Hing (asafoetida) 
• 1/2tsp turmeric powder
• Salt to taste 
• Few Coriander leaves
• Few Curry Leaves
• 1tsp Lemon juice 

Method:

1. Gently wash the sabudana under running water, and soak it in about 1/2 cup of water for 6 to 8 hours and then drain off the excess water if any.
2. Heat the oil in a frying pan on medium heat. (You can test by adding one cumin seed to the oil; if seed cracks right away then oil is ready)
3. Add cumin seeds and mustard seeds, after seeds crackle  add green chilies, Curry Leaves, Hing and  turmeric powder .
4. Add diced potatoes, stir for a few seconds.
5. Add the drained sabudana and powdered groundnut mix well and stir fry for 3 to 4 minutes.
6. Add salt and stir fry on medium heat continuously for about 6 to 7 minutes until sabudana becomes translucence, looks like pearls. Stir gently and making sure sabudana doesn’t get sticky and stuck to each other.
7. Add groundnuts, lemon juice and Coriander leaves (hara dhania), stir gently.
8. Serve hot garnished with chopped fresh coriander leaves, ENJOY! 

Jhattpat Sabudana khichdi in microwave

You can have the sabudana khichdi in a microwave , the nngredients are same as explained above , after the aloo tadka i.e step 4 , mix the tadka with sabudana and groundnut powder. Keep in microwave for 4-5 mnts at medium high, stirring after every minute. When the waxy looking sago turns translucent, the khichdi is done. Add coriander leaves and lemon juice.

Serve hot garnished with chopped fresh coriander leaves, the jhattpat sabudana khichdi , a perfect snack to go with tea during fast ………..

Optional : you can garnish it with freshly grated coconut .

NAVRATRI SPECIAL

                

Festivals in India are incomplete without delicious food, and Navratri is no exception. Navratri is a nine day long festival, which is celebrated through out India. Therefore, a variety of dishes are made and served during this festival. The Indian cuisines are famous for their wide variety. Special Navratri cuisine is a part of the multitude of culinary delights of the country. Since, in most of the communities, people observe fast during Navratri and eat only one meal a day at sunset, the Navratri meal has special courses and is strictly vegetarian. Even onion and garlic are not allowed.

Specific ingredients and vegetables are used for preparing delicious recipes on Navratri. The choice of vegetables may vary from region to region. Spices are restricted to red chilies, turmeric and cumin seeds and only rock salt can be used. However, one can eat milk, curd, fruits and nuts. In our related section, we have given some of the recipes that you can try during Navratri. Great care has been taken to ensure that the ingredients being specified here are in consistency with the allowed spices for the fasts. Yet, as this also varies from region to region, special care should be taken from your side as well.

NAVRATRI SPECIAL

Potato ….…..Can go with anything anytime 

Aloo Jeera ( Rassmisse )

Ingredients:

R  3 Potatotes (boiled, peeled and slightly mashed) 

R  2 Green Chillies (deseeded & finely chopped) 

R  1 tbsp Coriander Leaves (finely chopped) 

R  tomato puree from one large tomato

R  1 tsp Cumin seeds 

R  sendha Salt to taste (Rock Salt)

R  1 tea spoon turmeric powder

R  2 tbsp Oil

Method :

Roast cumin seeds in a pan then add oil, turmeric powder and sauté .

Add tomato puree , stir and fry for 2 minutes

Add slightly mashed potatoes and green chilies stir and fry for 5 minutes

Add salt to taste and mix well.

Garnish with chopped coriander leaves and serve hot with kittu ki poori.

PS :     If you wish to have  Tarri wali sabji  , then after step 3, add  500 ml water and cover the pan, simmer it for 6-8 minutes and enjoy it with kittu ki poori or sonfian rice.

Crispy Aloo bhajiya

Ingredients:

R  3 Potatoes (peeled and chopped ½ inch long pieces) 

R  1 tbsp Coriander Leaves (finely chopped) 

R  1 tsp black pepper

R  1 tsp Cumin seeds 

R  1 tsp turmeric powder

R  2 tbsp Oil

R  sendha Salt to taste (Rock Salt)

Method:

Roast cumin seeds in a pan then add oil, turmeric powder and sauté.

Add potatoes and fry for 5 minutes and close the lid for 3-4 minutes.

Add salt and black pepper to taste and mix well.

Garnish with chopped coriander leaves, hot and crispy alloo bhajiya is ready to serve.

Poatato Fries

Ingredients:

R  5 large sized Potatoes 

R  Oil for frying 

R  Rock salt and black pepper to sprinkle 

Method:

Cut potato into thin long strips; dip in Luke warm water with half spoon lemon juice for 5minutes

Wash with cold water then and then make them dry completely

Deep fry potato strips in heated oil till it turns golden

Serve hot sprinkled with rock salt and freshly crushed black pepper, with tea.

Hot Aloo chat

Ingredients:

R  3 Aloo (potatoes), boiled, peeled and diced

R  ½ bowl fresh peas

R  1/2 tsp black pepper powder

R  1 tsp roasted cumin powder

R  1 tsp freshly grounded coriander powder

R  Chopped Coriander Leaves

R  Grated cheese

R  diced tomato for garnishing

R  2 table spoon oil

R  Rock salt as per taste

  

Method:

Heat oil in a pan and sauté peas till done

Add diced potatoes, sauté for 2 minutes

Add roasted cumin powder, freshly grounded coriander powder and black pepper powder, rock salt to taste and mix well.

Serve hot garnished with fresh coriander leaves, diced tomato and grated cheese.