Navratri, a vibrant Hindu festival celebrated over nine days, honors the divine feminine energy. During this auspicious time, devotees observe fasts and engage in prayers, seeking blessings and spiritual upliftment. Traditional Navratri recipes, prepared without onion, garlic, or non-vegetarian ingredients, offer a delicious blend of flavors and nutrition. From wholesome chaats to delectable sweets like Rasbharai, these recipes capture the essence of Navratri festivities.
Sev Tamatar Ki Chaat By Chef Kush Koli, Head Chef, SAGA, Gurugram
Ingredients
3 tablespoons cooking oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
2 green chilies, chopped
Pinch of asafoetida
1 large tomato, chopped
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
Senda namak to taste
2.5 cups water or as required
1 cup Kuttu Atta (to make sev)
1/2 teaspoon garam masala powder, or less
2 tablespoons chopped coriander leaves
To make Sev
Make dough out of Kuttu atta, sendha namak, and baking soda. Then sieve it to faluda machine or with hands directly & fry until crisp
Method
1. Heat 3 tablespoon oil in a wok/kadhai on medium heat.
2. When the oil is hot, add mustard seeds, cumin seeds and let them crackle.
3. Once they crackle, add the chopped tomatoes and green chilli. Let them cook till they turn mushy. Now add the turmeric powder, red chili powder, coriander powder, and salt. Mix everything well and cook for 3-4 minutes.
4. After 3-4 minutes, add 2.5 cups of water. Mix well and let it boil for 5 minutes. Turn the heat to low and add 1 cup Kuttu sev. Mix gently and let it boil for a minute.
5. Add garam masala powder, coriander leaves and mix lightly.
6. Top with 2 tablespoon Sev and Garnish it with chopped coriander. Serve hot Navratri Special Sev Tamatar Ki Chaat.
Rasbharai recipe by Chef Kush Koli, Head Chef, SAGA, Gurugram
Ingredients
-¼ cup Samaks rice
-1 litre whole milk – 4 cups
-6 tablespoons sugar or add as required
-½ teaspoon green cardamom powder
-1 tablespoon blanched almonds
-1 tablespoon chopped or sliced cashews
-1 tablespoon chopped or sliced unsalted pistachios
-1 tablespoon golden raisins
Preparation
Rinse ¼ cup rice a couple of times till the water runs clear of the starch. Then soak the rice in enough water for 15 to 20 mins.
Cooking Rice
Take whole or full fat milk in a pan. Keep the pan on a low to medium-low heat. Stir at intervals so that the milk does not stick at the bottom of the pan. Let the milk come to a boil.
After the milk begins to boil, drain all the water from the rice and add it to the hot boiling milk. Simmer and cook rice on a low heat. Cook the rice grains till they are 50% done or half-cooked.
Then add sugar, simmer till the rice is almost cooked. Add ½ teaspoon green cardamom powder, blanched and peeled sliced almonds and chopped cashews and sliced pistachios. Mix well.
Again mix and continue to cook on a low flame till the rice kheer thickens and the rice grains have completely cooked. Switch off the heat when the rice grains are completely cooked. Lastly add 1 tablespoon golden raisins & now add 1 tablespoons rose water or kewra water.
To make Rasgulla
Ingredients
-1 litre whole milk
-2 to 3 tablespoons lemon juice or add as required
-2 cups sugar or raw sugar
-1 litre water
-1 tablespoon milk – optional
-1 teaspoon corn-starch
-1 to 2 tablespoon rose water or kewra water or ½ teaspoon cardamom powder
Making Chenna
Take milk in a pan and keep it to boil on a low to medium heat.
When the milk comes to a boil, then reduce the heat to its lowest. Add 1 to 3 tablespoons lemon juice. Keep the lemon juice handy with you.
As soon as the milk curdles, switch off the heat. The milk should curdle completely with the green watery whey. Now pour the curdled milk in the cheese cloth/muslin lined strainer or bowl.
Gather the muslin from the sides and rinse the chenna or coagulated milk very well in running water.
Now squeeze the muslin with your hands very well, so that excess water is drained from the chenna.
Making Rasgulla Balls
Remove the cheesecloth from the chenna, add corn-starch and then begin to knead.
With your palms mash the chenna and knead. Keep on collecting the chenna from the sides and continue to mash. When you feel a bit greasy, it’s time to stop.
Now make small portions from the chenna. Cover all the chenna balls with a moist muslin or kitchen towel and keep aside.
Making Sugar Syrup
In a large pan, take 2 cups sugar and 4 cups water. Keep this pan on stovetop and heat the sugar solution. Once the sugar solution becomes hot, the impurities begin to float on the top remove it with a spoon or strain the impurities in a cheese cloth/muslin lined strainer.
Now from the purified sugar solution, reserve ½ cup. This ½ cup of sugar solution we will be adding to the cooking rasgulla.
Assembly
Take one piece of rasgulla place it in a bowl and pour over the rice kheer and garnish with sliced almond and pista, edible flower.
Comments
0 comment