My friend’s mom makes delicious Arbi Fried during Navratri! Here is the recipe for all of you!! Ingredients: 1/4 tsp ajwain chilli powder to taste rock salt to taste 2-3 green chillies a pinch of mango powder 1/2 kg arbi 1/4 tsp coriander powder 2 tbsp ginger HOW TO MAKE ARBI FRIED: • Boil the arbi. • Cool, take off and slice each into two. • Heat up the oil and fry the cut arbi till slightly browned. • Mix in 1 tbsp oil and heat up in a wok. • Meanwhile make a paste of ginger and green chillies. • Mix in the paste to the heated oil and stir fry for a few minutes. • Mix in the fried arbi and stir fry on a slow fire. • Simultaneously mix in salt, coriander powder, mango powder, ajwain and mix well.
Wow! The Navratri recipes sound interesting. Apart from the Fried Arbi and Malaiwale Kofte, all are new to me!! Yesterday I had a delicious Kaju Uttapam at my colleague’s place. This is how it can be made>> Ingredients: 2 cup rice (chawal) 1 cup split black gram lentil (urad ki dhuli dal) 2 onion (pyaj) 2 tomato (tamatar) 2 green chilly (hari mirch) a piece ginger (adrak) 1 tsp coriander leaves (dhania patti) 15-16 cashew nut (kaju) 1 tsp salt (namak) oil for cooking How to make kaju uttapam: • Soak rice and dal separately for about 6 hours. • Then grind them separately. • Mix them in a container and add salt. • Cover and leave for fermentation for 12 hours. • Finely chop adrak, pyaj, hari mirch, tomato and dhania. • Cut kaju also into pieces. • Mix lal mirch in chawal batter. • Heat a non stick pan/tawa and spread 1 tbsp batter on it. • Spread chopped vegetables and kaju on it. • Cook at low flame and grease it on the corners and turn it to cook the other side. • Serve it hot. • If the batter sticks on a tawa, add little salt to the oil and grease the corners so that uttapam will not stick on tawa. • Cook it at low flame to make it tastier. :thumbsup
:hiyaHey, Arbi Fried reminds me of the Sukhi Arbi that my Granny used to make during Navratri. Luckily, I have her recipe notebook with me and I can share it with you. Ingredients: 5-6 boiled sweet potato 2-3 green chilies 1/2 tsp mango powder 1/2 tsp red chilly powder kadi pata 3 tbsp oil salt to taste How to make SUKHI ARBI: • Put oil in a pan. • Heat up the oil and mix in kadi pata, green chillies and red chilly powder and mix it well. • Now mix in the boiled sweet potatoes cut in small cubes and fry the sweet potatoes in the pan. • When the sweet potatoes are half cooked mix in salt and mango powder. • Mix well. • When the sweet potatoes look little crispy and golden brown turn the gas off.
Dear All, My sister has made tempting Urad Dal Laddus for Navratri. Here is the recipe!! Ingredients: • 200 gm Urad dal • 200 gm Sugar • 200 gm Jaggery • 10 gm Cardamom powder • 20 ml Ghee How to make Urad Dal Laddu: • Soak urad dal in water overnight. • Drain the water and fry the dal in ghee melted in a heated pan. • Stirring continuously make a paste and keep aside. • In a separate pan, mix together sugar and jaggery. • Heat it to make syrup of two-string consistency. • Now, add the urad dal paste. Mix well. • Add cardamom powder. • Grease the palms and make small round balls. • Urad Dal Laddu is ready.
I love the Suji Ka Dhokla that my Mom makes during Navratri!! This is how she makes it: Ingredients: • 2 cups Suji/ Semolina • 2 tbsp Gram Flour/ Besan • ½ cup Curd • 1 tsp Fruit Salt/ Eating Soda • 1 tsp Sugar • 1 tsp Turmeric Powder • Green Chili-Ginger Paste (to taste) • 1 tsp Lemon Juice • 1 tbsp Oil • Salt (to taste) For Tempering • 1 tsp Mustard Seeds • 2 Green Chilies (finely chopped) • A few Curry Leaves • 1 tsp Sesame Seeds • 1 tbsp Oil • 2 tbsp Coriander (chopped) • 1 tbsp Coconut (grated) How to make Suji Ka Dhokla: • Mix suji, besan, curd, salt, sugar, turmeric powder, green chili-ginger paste and oil in a large bowl. Work to form a batter. • Add water if required, to form a consistency as that of idli batter. • Set the batter aside for half an hour. • Add in fruit salt and lemon juice to the batter and mix well. • Grease a dish and pour the batter into the dish. • Steam the batter for 10 to 15 minutes. • Remove in a dish and leave it to cool. • Cut the dhokla into pieces, once cooled. For Tempering • Place a pan on fire and add oil. • Add mustard seeds, sesame seeds, green chilies and curry leaves. • When they start to splutter, add the cut dhokla pieces and stir fry. • Remove and garnish the dhokla with coriander leaves and grated coconut. • Serve with some spicy chutney.
I made the Kaju Uttapam yesterday. It was delicious. Thank you Madhuja!! Let me share with you the recipe of Pandoli that my sis-in-law is making today!! Ingredients: • 1 cup Split Green Gram (green moong dal) • 2 tsp Green Chili-Ginger Paste • 1 tbsp Fruit Salt • Salt (to taste) For Tempering • 1 tsp Mustard Seeds • 1 tsp Cumin Seeds (jeera) • 1/2 tsp Asafoetida (hing) • 1 tsp Oil How to make Pandoli: • Wash green gram and then soak it in water, for atleast four hours. Now, grind it to make a paste, adding ¼ cup of water. • Add fruit salt, salt and green chili- ginger paste to it and mix well. • Take a pan and heat the oil in it. • Add mustard seeds, cumin seeds and asafetida to it. • When the mustard seeds start to crackle, add this tempering to the grounded dal paste and mix well. • Now, take the idli moulds and put the mixture in it. • Steam for 5- 7 minutes. • Serve hot. • Serve with chutney. :cheers
I love Pandoli. Thank you for the recipe. I will make it!! Let me share with you the recipe of Singhare ke Pakore. This is very popular during Navratri! Ingredients: • 1/2 cup Singhare Ka Atta (Chestnut Flour) • 10 -12 small square pieces of Pumpkin • 2 Potatoes (sliced) • 2-3 Green Chilies (chopped) • 1- ½ tsp Salt • Oil for Frying • Water How to make Singhare Ke Pakore: • Mix chestnut flour, green chilies, and salt in a bowl. Then gradually add water to make a smooth paste. • Douse the slices of potatoes and squares of pumpkin in this paste one at a time. • Heat oil in a frying pan. Deep fry the doused potatoes and pumpkin pieces in the oil till they turn dark brown. • Put the pakoras on kitchen towel to drain excess oil. • Singhare Ke Pakore are ready to eat. Serve hot with green chutney. :wave
I will be making Kaju Barfi today!! Here is the recipe: Ingredients: • 3 cups Raw Cashew Nuts • 2 cups Water • 2 cups Sugar • Silver foil How to make Kaju Burfi: • Grind the cashews to make a fine powder. • Next prepare a sugar syrup by combining water and sugar together in a pot and heating them. • Stir continuously until it has a 2-thread consistency. • Turn off the flame. • Dissolve cashew powder in the syrup. Make the solution thick. • Spread the solution on a greased plate and put silver foil on it. • Allow to cool and then cut it into pieces. • Kaju Burfi is ready.
Ghughra is one of my favourite items of the Navratri Menu. Here is the recipe: Ingredients: • For Dough • 4 cups Plain Flour (maida) • ½ tsp Asafoetida (optional) • 4 tbsp Melted Ghee • Salt (as per taste) • Oil (for deep frying) For Stuffing • 3 tsp Sugar • 2 tsp Sesame Seeds (til) • 1 tsp Asafoetida (hing) • 3 tsp Ginger-chilli Paste • 4 tsp Chopped Coriander • 1 tsp Cumin Seeds (jeera) • 4 cups Green Peas • 8 tbsp Grated Coconut • 2 Lemon Juice • 4 tbsp Oil • Salt (as per taste) How to make Ghughra: • Take the flour and sieve it to remove unwanted particles from it. Add salt and asafoetida. • Mix melted ghee and water in it and make firm dough. Now, make 20- 30 small balls out of it and keep it aside. • Prepare stuffing by grinding the peas. • Now, heat the oil in a saucepan and put asafetida & cumin seeds in it. Let the seeds crackle. • Add mashed peas and stir, mixing in a few drops of water. • Now, cover the pan with a lid and let the mixture cook for some time. • When it is cooked, uncover it and let it dry for some time. • Put the mixture on a plate and let it cool. Add sugar, sesame seeds, lemon juice, salt, ginger-chilli paste, coriander and grated coconut to it and mix well. • Roll out the balls that you had prepared out of the dough into a 3 inch circle and put one spoon of the stuffing mixture in the centre of each circle. • Tenderly fold the circle into semicircle and seal the edges using a drop of water. • Decorate the edges of the semicircle using thumb and forefinger. • Heat oil in pan and deep fry the stuffed balls in it, until they become brown in color. • Serve hot with chutney.
Hi, I made Sukhi Arbi and Suji Ka Dhokla last evening. I must thank Jaya and Anandi for the recipes!! My sis- in- law made a special Navratri salad which was loved by all. This is how she made it: Ingredients: • 1/2 cup Peanuts (shelled, boiled) • 1/2 cup Water Chestnuts (boiled, peeled, halved) • 1/2 cup Cucumber (peeled, chopped) • 1/2 cup Pineapple (peeled, chopped) • 1/2 cup Apple (chopped) • 1/2 cup Paneer (chopped) • 1 tbsp Paneer (grated) • 1 tbsp Coriander Leaves (chopped) • 1 Green Chili (chopped) • 1/2" piece Ginger (crushed) • 2 tbsp Watermelon Seeds (peeled) • 10-12 Puffed Lotus Seeds • 1-1/2 tsp Lemon Juice • 1 tsp Sugar • 1/2 tsp Pepper Powder • 1/2 tsp Cumin Powder • Salt to taste • 1 tsp Oil How to make Navaratri Salad: • Steam the pineapple pieces for 2-3 minutes and keep it aside to cool. • Pour a little lemon juice over apple pieces and keep it aside. • Dry roast the lotus seeds until aroma exudes. Keep it aside. • Take a bowl and put oil, remaining lemon juice, salt, sugar, 1 tbsp of water, ginger, chili, half coriander, pepper powder and mix them well. • In a large bowl, mix drained pineapple, apple, paneer pieces, cucumber, water chestnuts, and peanuts. Chill in refrigerator. • Just 10 minutes before serving, add lotus seeds and watermelon seeds to the chilled fruits, and mix well. • Drizzle prepared dressing over the fruits. Toss the salad well to mix the dressing well. • Garnish the salad with grated paneer and remaining coriander. • Navratri Salad is ready to eat. Serve chilled. :thumbsup
