Navratri fasting goes in synergy with feasting on delicious selection of dishes. To further enhance this harmony here we bring a collection of choicest dishes, nutritious and easy to make at home. From classic sabudana tikki to traditional makhana kheer; a fusion of Pan Asian tofu with water chestnut and the outstanding Jackfruit kofta with Kesar Pista Pudding, chefs across the country share their favourite dishes to complete the celebration. Go ahead and enjoy your special meals.
- Sabudana Tikki
Ingredients
- Sabudana /Sago, 100 gm
- Potato (boiled), 50 gm
- Paneer (grated), 30 gm
- Peanut (crushed), 10 gm
- Ginger (chopped), 5 gm
- Green chilli (chopped), 5 gm
- Coriander leaves (chopped), 3 gm
- Cumin powder, 3 gm
- Amchoor powder, 3 gm
- Salt Sendha, to Taste
- Oil refined (For Frying), 100 ml
- Saok Sabudana in a large mixing bowl till soft.
- Add grated potato, grated paneer, crushed peanuts and all the rest spices.
- Mix the mixture with your hands and mash properly.
- Prepare small flat patty and keep aside.
- Heat oil in a pan and shallow Fry the Sabudana patty on medium heat from both sides till golden brown.
- Once crispy fried, serve with mint and coriander chutney.
- Tofu Water Chestnut Phad
Ingredients
- Tofu (cubed), 70 gm
- Water chestnuts (cubed), 40 gm
- Bell peppers (cubed), 15 gm
- Kaffir lime (finely sliced), 2 gm
- Galangal (minced), 2 gm
- Bird’s eye chili (chopped), 5 gm
- Fresh basil leaves, 10 gm
- Thai chili paste, 15 gm
- Light soy sauce, 5 gm
- Salt, 5 gm
- Sugar, 5 gm
- Cornflour (for coating)
- Oil (for frying)
- Sesame seeds (for garnish)
- Prepare the Ingredients: Coat the tofu and water chestnuts with cornflour.
- Fry the tofu and water chestnuts: In a pan, heat oil over medium heat. Fry the coated tofu and water chestnuts until golden and crispy. Remove and set aside.
- Sauté aromatics: In the same pan, add a little more oil if needed. Sauté the kaffir lime, galangal, chopped bird’s eye chili, and bell peppers until fragrant.
- Combine and flavour: Add the fried tofu and water chestnuts back to the pan. Stir in the Thai chili paste, light soy sauce, salt, and sugar. Mix well to combine all ingredients.
- Balance seasoning: Adjust seasoning to taste, ensuring the flavors are well-balanced.
- Finish with basil: Add fresh basil leaves and toss gently.
- Serve: Plate your dish and garnish with sesame seeds.
- Chironji Aur Makhane Ki Kheer
By Chef Balaji Balanchander, Salt Indian Restaurant Bar & Grill, Bengaluru
Ingredients
- Phool Makhana (Lotus Seeds), 1 cup
- Ghee, 1 teaspoon
- Milk, 1 litre
- Sugar, 1/4 cup
- Cardamom (Elaichi) powder, 1/2 teaspoon
- Cinnamon stick (Dalchini), 1/2 inch
- Saffron strands, a few
- Badam (Almond) (sliced), 1 tablespoon
- Raisins, 1/4 cup
- Chironji, 1 tablespoon
- Ghee, 1 teaspoon
- First roast the phool makhana in ghee until crisp and aromatic. Heat a teaspoon of ghee and roast makhana while continuous stirring until they become light brown and crisp, remove from kadai and set aside to cool.
- Coarsely grind half of the roasted makhana and keep aside. We will use the remaining roasted makhana as a whole into the kheer.
- Boil the milk in a heavy bottomed pan and condense the milk until it becomes just close to half. Keep stirring occasionally to prevent the milk from settling into the bottom of the pan.
- Once the milk is condensed, add sugar, roasted Makhana (whole) and coarsely ground Makhana. Mix well and cook on a medium flame for 5 to 10 minutes, while stirring occasionally until the kheer becomes thick and the makhana has absorbed and cooked through.
- Add the saffron and nutmeg powder into the kheer, mix well and cook on a medium flame for another 3 to 4 minutes, while stirring occasionally.
- While the kheer is cooking, heat a teaspoon of ghee into another small pan and roast all the dry fruits in it till lightly brown and you get a roasted aroma.
- Add half of the roasted dry fruits to the makhane ki kheer and simmer for 3-4 minutes and turn off the heat.
- Serve the chironji and makhane ki kheer hot or chilled garnished with the other half of roasted dry fruits.
- Kathal Pudina Kofte
Ingredients
For Kofta
- Jackfruit, 200 gm
- Paneer, 50 gm
- Potato, 50 gm
- Sendha namak, 3 gm
- Black pepper powder, 5 gm
- Mint, 50 gm
- Cashewnuts, 50 gm
- Singade atta, 50 gm
- Make a mince of jackfruit, Paneer, Mint & Boiled Potato, add all spices including singada atta, make small balls and do golden fry.
Ingredients
- Desi ghee, 30 ml
- Shahi jeera, 5 gm
- Mint paste, 40 gm
- Jeera powder, 5 gm
- Green chilly paste, 20 gm
- Sendha namak, 5 gm
- Black pepper powder, 5 gm
- Take a pan add desi ghee, shahi jeera, mint paste, cashewnut paste, Jeera PWD, green chilly paste, sendha namak, black pepper PWD, cream.
- Garnish: Cream, Fried cashewnut, pomegrante and coriander leaves. Serve.
- Kesar Pista Pudding
Ingredients
- Pistachios (soaked and peeled), 75 gm
- Milk (or Coconut Milk), 240 ml (approximately 1 cup)
- Sugar, 50 gm (adjust to taste)
- Saffron strands, A pinch (about 0.1 gm)
- Cardamom powder, 2 gm (approximately 1/2 teaspoon)
- Blend Ingredients: In a blender, blend the soaked pistachios with the milk to form a smooth paste.
- Cook: In a saucepan, combine the pistachio paste, sugar, saffron strands, and cardamom powder.
- Cook on low heat, stirring continuously until it thickens (about 10-15 minutes).
- Serve: Pour the pudding into bowls and allow it to cool before serving.
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