Here Are Four Recipes That You Can Try During The Season Of Navratri Fasting....
Rajgira aur Samak ki Idli
Ingredients: 1 cup rajgira atta, 1/2 cup samak chawal, (cleaned, washed), ½ cup kuttu ka atta, 6 cups buttermilk, 1 tsp green chilies paste, rock salt to taste
Method:
- Soak the sifted rajgira atta, half cup kuttu and half cup samak atta in six cups of buttermilk for 4-5 hours.
- Add green chilli paste, rock salt to taste and mix well.
- Boil sufficient water in an idli steamer.
- Grease the dents in the idli stand, pour the batter into each dent till half full.
- Place the stand in the steamer and steam for fifteen minutes.
- Serve hot with curds mixxed with peanut powder chutney.
Samak Chawal Ki Kheer
Ingredients: ¼ cup samak chawal, 2 ½ cups milk, 1/3 cup sugar, 5 chopped almonds, 5 chopped cashews, 5 raisins, ¼ teaspoon cardamom powder, few strands of saffron
Method:
- Wash the samak chawal well and soak in enough water for at least 30 minutes, after which drain all the water.
- Take a heavy bottom pan to heat milk on medium heat. Add the drained samak chawal to it.
- Keep stirring in between and cook for about 10-15 minutes till the samak rice gets cooked properly.
- Lastly add sugar and mix well. Add chopped nuts, raisins and cardamom powder. Give it a good stir and cook for another 2-3 minutes or till the kheer thickens slightly.
- Switch off the heat and serve the kheer when it comes to room temperature or serve it chilled.
Buckwheat Thalipeeth
Ingredients: 1/2 cup shredded radish, 1/4 cup shredded pumpkin, 1 medium boiled potato, 3 tbsp kuttu atta, 3 tbsp singhara atta, 3 tbsp samak chawal atta, rock salt to taste, 1 tsp red chilli powder, ghee and oil as needed
Method:
- Make a mixture of grated radish, mashed pumpkin and mashed potato.
- Add all the three flours — kuttu, singhara and samak chawal flours and mix well.
- Add salt and red chilli powder and knead it as a dough without adding extra water as the radish and pumpkin will release its own juices enough for you to make a soft dough.
- To roll the thalipeeth take a clean plastic sheet. Place it on top of your kitchen counter and grease it with a little bit of oil.
- Place a ball of dough on the greased plastic sheet and then place another sheet on top of the dough.
- Use your fingers to spread the dough and shape it in the form of a roti.
- Heat a flat tawa and put a little ghee on it. Carefully place the roti on this tawa and cook on both sides while adding ghee as and when required.
- Cook till the thalipeeth turns light brown on both sides and serve hot with a dollop of butter.
Amaranth Pancakes
Ingredients: 1 cup Rajgira atta, 1/2 cup milk, 3 tbsp jaggery, 2 tbsp butter, 1/4 tsp cardamom powder, 1 apple (peeled and grated), chopped fruits like banana, strawberry, dry fruits like raisins, almonds, water as needed
Method:
- Mix together milk, butter, grated apple, cardamom powder and sugar in a bowl.
- Mix in the flour and enough water to make a batter for pancakes.
- Heat a non-stick pan and sprinkle little ghee on it. Pour a ladleful of batter and spread it quickly.
- Cook it well on both sides till it is golden brown in colour.
- Remove and top it chopped fruits.
- Serve it warm with curds.
Faraali Khandvi
Ingredients: 1 cup singhara flour, 1/2 cup yogurt, 1 cup water, rock salt to taste, 1 tsp oil, 1 tbsp coriander leaves finely chopped
For Tempering: 2 tbsp oil, 1 tsp sesame seeds, 2 green chilies
Method:
- Mix together singhara flour, yogurt, water and salt to make a smooth batter.
- Heat one teaspoon oil in a non-stick pan on low heat.
- Pour singhara flour batter to pan, stir constantly so that lumps do not form.
- Keep stirring till the batter becomes thick, about 10-12 minutes.
- Lay out aluminum foil in long sheets on the counter top and grease them lightly.
- Spoon the batter from one edge of the foil and with a flat spatula, spread thinly.
- Once the foil is completely covered, start on the next piece of foil. Repeat until all batter is spread.
- Gently lift the edge and roll it carefully like a Swiss roll.
- Cut 1-inch pieces out of each big roll to get bite-sized khandvis.
- Place these on a serving dish.
- Heat oil in a small pan, add sesame seeds and chopped green chilies and stir for few seconds.
- Pour over the khandvis and garnish with chopped coriander leaves.
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