Enjoy playing garba in navratri and tempt your tongue with special Indian traditional recipes to make your celebration a cheerful and delicious as each recipe.
A variety of cuisines accompanied with each special celebration is a heart of every Indian festival. An energetic celebration of nine nights – Navaratri is celebrated all over India in various forms. In Gujarat, people do fasting and play garba by taking decorative pot on head to worship Goddess Jagdamba. In Kolkatta, people worship Goddess Durga for nine days. Besides traditional rituals, people also do fasting to get blessings of goddess. While doing fasts, devotees do not eat all the usual food. So, they have to stick for special navaratri food. If you are wondering that what you will eat during your Navaratri fasting then, check out the full recipes of special traditional dishes to eat during nine nights of navaratri.
Preparation method:
Preparation method:
Preparation method:
Preparation method:
Preparation method:
Preparation method:
Preparation method:
A variety of cuisines accompanied with each special celebration is a heart of every Indian festival. An energetic celebration of nine nights – Navaratri is celebrated all over India in various forms. In Gujarat, people do fasting and play garba by taking decorative pot on head to worship Goddess Jagdamba. In Kolkatta, people worship Goddess Durga for nine days. Besides traditional rituals, people also do fasting to get blessings of goddess. While doing fasts, devotees do not eat all the usual food. So, they have to stick for special navaratri food. If you are wondering that what you will eat during your Navaratri fasting then, check out the full recipes of special traditional dishes to eat during nine nights of navaratri.
Milkmade Kheer:
Ingredients: 1 litre Milk, 1 can Milkmade condensed milk, 1 cup rice, 100 gms sugar, handful of raisins, cashew, almonds, pistachios, 4-5 cardamom and cherries for garnishingPreparation method:
- Boil milk in one deep pan and add sugar in it
- Add rice into the milk and continue stirring occasionally
- After 5-7 minutes, add full can of Milkmade condensed milk into the pan
- Do not forget to stir occasionally
- Add cardamom for flavor and stir on medium for long time till it becomes half of the volume
- Add all dry fruits and let it cool down
- Serve it garnished with cherry
Sabudana kheer:
Ingredients: 1 cup sabudana, 2 cup milk, cup of jaggery or sugar, 1 tsp cardamom powder, 10-15 raisins, 10-15 almonds and cashew, 1 tbsp Margarine, pinch of saffronPreparation method:
- Take small sized sabudana and soak them in water for one hour to become soft
- Take one deep pan and boil milk in it
- In other pan, take little water and dissolve jaggery to make brown solution
- Add jaggery or sugar into the milk
- Now mix soft sabudana and cook for 10-15 minutes to get desired consistency
- While sabudnan and milk get boiled, heat margarine on low flame with cinnamon powder and dry fruits
- Pour the margarine in milk and add saffron into it
- Take kheer in one bowl and let it cool down in refrigerator for two hours
Singhara Ka Halwa:
Ingredients: 1/2 kg water chestnut, 150 gms mawa/khoya, 1 cup milk, 125 gms sugar, 1 tbsp ghee, chopped almonds and cashew nuts, ¼ cardamom powder, yellow edible colour/saffronPreparation method:
- Peel singharas and grate them in grinder to make paste
- Heat pan and add ghee in it
- Fry singhara paste in the ghee for 8-10 minutes
- Now grate mava and add it into the singhara paste
- Mix both the ingredients till it becomes light brown color
- In one small cup, add little milk and soak saffron or edible yellow color into it
- Boil milk and sugar in one pan till sugar get dissolve completely
- Add singhara paste in milk and stir continuously
- Now add saffron or yellow color you have prepared
- After mixing all the ingredients, take halwa in serving dish and garnish with dry fruits
Khus khus aloo:
Ingredients: peeled and medium cubed 5-6 potatoes, 3 tbsps oil, Salt, 2-3 green Chillies, 3 red chillies, pinch of turmeric powder, finely chopped coriander for garnishing, 2 tbsps roasted Khuskhus, 1 tsp lemon juicePreparation method:
- Grind roasted poppy (khuskhus) seeds, green chillies and tbsp of lemon juice to make fine paste
- Shallow fry chopped potatoes till it becomes brown
- Fry red chillies with turmeric and ground paste
- Mix golden fries potatoes into the fried masala and stir well by adding salt as per your taste
- Cook potatoes in masala to mix well and take it on serving plate
- Garnish it with the coriander leaves and ghee fried cashews
Coconut Laddoo:
Ingredients: 3 cups of dry grated coconut, 2 cups of sugar, 1 cup of milkPreparation method:
- Boil milk in one pan
- Once milk start boiling, add grated coconut slowly continuously stirring to make sure no lump forms
- Add sugar into the mixture
- Make sure that coconut soak all the milk
- After mixing all ingredients perfectly turn off the flame
- Let mixture get cool down
- Prepare small balls of mixture
- If you want, you can decorate it with sliced almonds
Fried aloo ki subji:
Ingredients: 4-6 boiled and peeled baby potatoes, cumin seeds, green chillies, curry leaves, rock salt, turmeric powder, coriander powder, red chilli powder, oil, coriander leavesPreparation method:
- In one frying pan, heat the oil and fry boiled potatoes for 1-2 minutes to make them golden brown
- Put fried potatoes in plate with tissue paper to soak access oil
- In one small bowl, mix turmeric powder, salt, coriander powder, red chilli powder
- Add some water into the masala mixture to get semi-liquid paste
- Take another pan and hear 2-3 tsp of oil and sauté curry leaves and cumin seeds
- Add semi-liquid spices paste and mix well
- Add chopped green chillies and fried potatoes
- Cook for 2-3 minutes and take on serving plate by garnishing with chopped coriander leaves
Kuttu Ka Parantha:
Ingredients: 2 cups kuttu atta (horse gram), 2 boiled, peeled and mashed potatoes, 1 tsp rock salt gheePreparation method:
- Mix kuttu atta with mashed potatoes and pinch of salt
- Add water and knead to make dough
- Keep it on side for 30 minutes
- Make small ball and roll parantha
- Heat tava and put parantha on it
- Apply thin layer of ghee and little on outer edges of paratha
- Cook both the side and serve it with any subji
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