Recipe Navratri special

ADRAK NAVRATAN
A tasty digestive lemonade.
Preparation Time : 10-15 minutes
Cooking Time : 0 minutes
Servings : 4

INGREDIENTS
Tender ginger 100 grams

Raisins 1/2 cup

Dried dates (chuhare) 10-12

Green chillies 5-6

Lemon juice 1/4 cup

Salt to taste

METHOD
Peel, wash and cut ginger into julienne. Wash and pat dry raisins. Deseed and finely slice dried dates lengthwise. Remove stems, wash and cut each green chilli into two.Combine all the ingredients and pour into wide mouthed glass jar. Shake well.Serve when the juice turns pink. It makes a tasty digestive ade.

FARALI CHAAT
A feast for a fasting day.
Preparation Time : 15-20 minutes
Cooking Time : 5-10 minutes
Servings : 4

INGREDIENTS
Purple Yam (kand), boiled and cut into small cubes boiled and cut into small cubes 500 grams

Pure ghee 2-3 tablespoons

Cumin seeds 1 teaspoon

Green chillies, chopped 3

Red chilli powder 2 teaspoons

Fresh coriander leaves, chopped 3 tablespoons

Rock salt (sendha namak) to taste

Yogurt, whisked 1 1/2 cups

Green chutney 4 teaspoons

Sweet date and tamarind chutney 4 teaspoons

Farali Chiwda 1 cup

METHOD
Heat ghee in a kadai, add cumin seeds and sauté on medium heat till they change colour. Add green chillies and sauté for half a minute. Add red chilli powder, kand, coriander leaves and rock salt and sauté for a minute tossing continuously. Transfer the mixture equally into four serving plates. Pour three to four tablespoons of chilled yogurt over the mixture, drizzle one teaspoon each of green chutney and sweet date and tamarind chutney, sprinkle one fourth cup of farali chiwda and serve immediately. Prepare remaining servings in a similar way.

FARALI MISSAL
Missal is a very marathi eat.. a mix of potatoes, groundnuts and assorted fried specially for fasting days.
Preparation Time : 20-25 minutes
Cooking Time : 15 minutes
Servings : 4

INGREDIENTS
Potatoes, boiled 4 large

Ghee 2 tablespoons

Cumin seeds 1 teaspoon

Green chillies, chopped 3

Ginger, chopped 1 inch piece

Sugar 1 teaspoon

Sea salt to taste

Roasted peanuts 1/2 cup

Roasted peanuts, crushed 2 tablespoons

Fresh coriander leaves, chopped 1 tablespoon

Batata chiwda 1/2 cup

METHOD
Cut potatoes into half inch sized cubes. Heat ghee in a kadai, add cumin seeds. When they change colour add the green chillies and ginger and fry for a minute. Add potato cubes and toss. Add one and a half cups of water, sugar and salt and mix. Add peanuts and crushed peanuts and continue to boil, mashing the potatoes slightly. Reduce heat and simmer till slightly thick. Add half the coriander leaves and mix. Transfer into a serving dish, sprinkle batata chewda and the remaining coriander leaves on top and serve immediately.

HONEY MAPLE APPLE SAGO - TEENPATTI - FOODFOOD
Sweet treat with apples and a blend of sago
Preparation Time : 5-10 minutes
Cooking Time : 20-30 minutes
Servings : 4

INGREDIENTS
Honey 2 tablespoons

Maple syrup 1/2 cup

Apple 1

Sago (sabudana), soaked 1/2 cup

Butter 1 tablespoon

Cinnamon 1 inch stick

Vanilla essence 1/2 teaspoon

Milk 3 cups

Cornflour/ corn starch 1 tablespoon

Walnut kernels 5-6

METHOD
Cut apple into small cubes. Heat butter in a non-stick pan, add apple and sauté.Add cinnamon, vanilla essence, maple syrup and cook till the apple is soft. Add sago and mix well. Add milk and let it cook. Mix cornflour in ¼ cup water and add. Stir well and cook till the pudding thickens. Break the walnut kernels and add. Add honey and mix well. Pour into ramekin moulds and serve hot or chilled.

ICED COCONUT MILK WITH SAGO
Chilled coconut milk with combination of sago and brown sugar syrup
Preparation Time : 20-30 minutes
Cooking Time : 10-15 minutes
Servings : 4

INGREDIENTS
Fresh coconut milk 4 cups

Sago (sabudana) 1 cup

Brown sugar 3/4 cup

Ice cubes as required

METHOD
Make a syrup of brown sugar with one cup water. Cool and keep it in the refrigerator to chill.Boil the sago in two cups of water till transparent. Cool and chill. While serving put the sago in serving bowls, put a couple of ice cubes, add a little brown sugar syrup. Fill up the bowl with coconut milk and serve immediately.

KAND KE PATTICE
A delicious deep fried snack...potatoes and purple yam with a stuffing of coconut
Preparation Time : 30-40 minutes
Cooking Time : 10 minutes
Servings : 4

INGREDIENTS
Purple Yam (kand), boiled 500 grams

Salt to taste

Potatoes, boiled 2 medium

Coconut, scraped 1/2 cup

Black peppercorns, crushed 5-6

Cashewnuts, finely chopped 7-8

Green chillies, chopped 2

Ginger, chopped 1/2 inch piece

Raisins 1 tablespoon

Fresh coriander leaves, chopped 1 tablespoon

Arrowroot powder 1 cup

Oil to deep fry

METHOD
Grate kand into a bowl. And salt and knead. Grate potato into another bowl. Add salt and knead. To make the stuffing take coconut in a third bowl. Add crushed black peppercorns, cashewnuts, green chillies, ginger, raisins and salt and mix. Add coriander leaves and mix. Take a small portion of potato, roll lightly in arrowroot powder and spread it on your palm. Place a portion of filling, gather in the edges and roll into a ball. Take a portion of kand, roll lightly in arrowroot powder and spread it on your palm. Place the stuffed potato ball in the centre, gather in the edges and roll into a ball. Place it in a mould and press lightly and de-mould and set it aside on a plate. Similarly make remaining patties. You can make these in advance and keep it in the refrigerator and deep fry them just before serving. Heat sufficient oil in a kadai. Sprinkle some arrowroot powder over the patties so that the shape is retained. Gently slide them into the hot oil and deep-fry on medium heat till crisp and lightly browned. Drain and place them on an absorbent paper. Serve hot with sweetened yogurt or green chutney.

RAJGIRA AND BANANA PURI
Puris made out of Rajgira flour and ripe bananas - ideal during fast
Preparation Time : 10-15 minutes
Cooking Time : 10-15 minutes
Servings : 4

INGREDIENTS
Rajgira flour 2 cups

Ripe banana 1 medium

Rock salt (sendha namak) to taste

Green chilli-ginger paste 1/2 teaspoon

Ghee 2 tablespoons

Cumin seeds 1/2 teaspoon

Oil to deep fry

METHOD
Place the flour in a bowl. Grate the ripe banana into the flour. Add rock salt, green chilli-ginger paste, ghee and cumin seeds and mix. Add sufficient water and knead into a smooth dough.Heat sufficient oil in a kadai. Grease your palms. Take a little dough into your palms and pat it into a small puri. Gently lower it into the hot oil and deep fry, on medium heat, till reddish brown. Drain on absorbent paper and serve hot.

RAJGIRE KA THEPLA
Bread made of rajgira cereal, especially for fasts.
Preparation Time : 1/2 an hour
Cooking Time : ten minutes
Servings : 4

INGREDIENTS
Rajgire ka atta 2 cups + for dusting

Rock salt (sendha namak) to taste

Ginger, grated 1 inch piece

Sesame seeds (til) 1 teaspoon

Green chillies, chopped 2

Potatoes, boiled and mashed 2 medium

Yogurt 2 tablespoons

Ghee 3 tablespoons + to shallow fry

Fresh coriander leaves, chopped (optional) 2 tablespoons

METHOD
Place ragjira atta in a bowl. Mix in rock salt, ginger, sesame seeds and green chillies. Add mashed potatoes, yogurt, three tablespoons of ghee and chopped coriander leaves. Knead into a semi soft dough using water as required. Cover and set dough aside for half an hour. Divide into ten to twelve portions. Roll into balls. Dust with rajgira atta and pat into a diskette on a dusted surface. Heat a tawa. Cook theplas on two sides and shallow fry using ghee as required. Serve hot with yogurt.

RAJGIRE KI PURI
A special bread for fasting days.
Preparation Time : 20-30 minutes
Cooking Time : 20-30 minutes
Servings : 4

INGREDIENTS
Rajgire ka atta 2 cups

Potato, boiled and mashed 1 large

Rock salt (sendha namak) to taste

Ghee 2 tablespoons + to deep fry

METHOD
Take rajgira flour, mashed potato, rock salt and two tablespoons of ghee in a bowl and mix. Add water, a little at a time. Knead into a stiff dough. Cover with a damp cloth and rest for fifteen minutes.Divide into sixteen equal sized balls. With greased fingers pat each ball to a puri. These puris are a little thick. Heat sufficient ghee in a kadai and deep-fry the puris on medium heat till golden. Drain and place on an absorbent paper. Serve hot.

SABUDANA AUR ALOO KI TIKKI
Potatoes and sago combined to make these tiikis - ideal for fast
Preparation Time : 30-40 minutes
Cooking Time : 10-15 minutes
Servings : 4

INGREDIENTS
Sago (sabudana), soaked 2 cups

Potatoes, boiled and mashed 3 medium

Rock salt (sendha namak) to taste

Roasted peanuts, crushed 1/2 cup

Sesame seeds (til), roasted 1 tablespoon

Green chilli-ginger paste 1 teaspoon

Arrowroot powder 2 tablespoons

Oil to deep fry

METHOD
Place the mashed potatoes in a bowl. Add rock salt, peanuts, sesame seeds, green chilli- ginger paste and one cup sabudana and mix well. Add arrowroot powder and mix. Place the remaining sabudana in a plate. Take some of the mixture and roll into a ball. Place the ball over the sabudana in the plate and press lightly into a tikki. Heat sufficient oil in a kadai and deep fry the tikkis till crisp and golden brown. Drain on absorbent paper and serve hot.

SABUDANA KHICHDI

Preparation Time : 2-4 hours
Cooking Time : 5-10 minutes
Servings : 4

INGREDIENTS
Sago (sabudana) 1 1/2 cups

Peanuts 1/4 cup

Green chillies 4-5

Potato 1 medium

Ghee 3 tablespoons

Curry leaves 1 sprig

Cumin seeds 1 teaspoon

Salt to taste

Lemon juice 1 teaspoon

Fresh coconut scraped 2 tablespoons

Fresh coriander leaves a few sprigs

METHOD
Wash sabudana two to three times and then soak in one-cup water for three to four hours. Sabudana grains should be separate and moist. Roast peanuts on a hot griddle, peel off the skin and then grind coarsely. Wash green chillies, remove stem and then chop finely. Peel and wash the potato and cut into half cm. cubes. Wash and chop coriander leaves.Heat ghee in a pan, add curry leaves, cumin seeds and chopped green chillies. When cumin seeds crackle add the potato cubes. Cook till the potatoes are done. Add sabudana, scraped coconut and ground peanuts, sauté for four to five minutes, stirring well. Sprinkle a little water, add salt and lime juice. Mix well. Remove from heat. Sprinkle chopped coriander leaves. Serve hot.

SABUDANA PAKORAS
A tea time snack of sago, deep fried and served along with coconut chutney.
Preparation Time : 1-2 hours
Cooking Time : 5-10 minutes
Servings : 4

INGREDIENTS
Sago (sabudana) 2 cups

Yogurt 1 cup

Green chillies 3-4

Cumin seeds 2 teaspoons

Salt to taste

Oil to deep fry

METHOD
Soak sabudana in yogurt for one hour. Remove stems, wash and finely chop green chillies. Add chopped green chillies, cumin seeds and salt to taste to the sabudana. Make small roundels and flatten them slightly.Heat sufficient oil in a kadai and deep fry the sabudana roundels till golden. Drain onto an absorbent paper. Serve hot with coconut chutney.

SABUDANA PAPAD

Preparation Time : 6-8 hours
Cooking Time : 10-15 minutes
Servings : 4
INGREDIENTS

Sago (sabudana) 2 cups

Salt to taste

METHOD
Take four cups of water in a vessel add salt and soaked sabudana and cook till the mixture becomes sticky. Cool the mixture. Using a tablespoon spread spoonfuls of mixture on a plastic sheet in a round shape. Similarly use all mixture.Keep the papads in the sun to dry. Once these papads have dried you can store them an airtight tin. Heat sufficient oil in a kadai and deep-fry the sabudana papads taking care that they do not change colour. Serve hot as an accompaniment.

SABUDANA VADA
Fried dumplings of sago and potatoes great during fast
Preparation Time : 1-2 hours
Cooking Time : 15-20 mins
Servings : 4

INGREDIENTS
Sago (sabudana) 1 1/2 cups

Potatoes, boiled and mashed 3 medium

Roasted peanuts, coarsely ground 1 cup

Green chillies, finely chopped 3

Fresh coriander leaves, finely chopped 2 tablespoons

Lemon juice 1 tablespoon

Salt to taste

Oil for deep-frying

METHOD
Soak the sabudana, in enough water to cover it, for about two hours. Drain off excess water. Mix together sabudana, potatoes, peanuts, green chillies, coriander leaves, lemon juice and salt. Mix thoroughly. Divide into sixteen lemon sized balls, flatten between palms of your hands. Heat sufficient oil in a kadai and deep fry vadas in hot oil till golden brown. Drain on absorbent paper. Serve hot with chutney of your choice.

VRAT KI KADHI
A thick kadhi prepared for fasting
Preparation Time : 10-15 minutes
Cooking Time : 15-20 minutes
Servings : 4

INGREDIENTS
Yogurt 1 3/4 cups

Water chestnut flour (shingare ka atta) 2 tablespoons

Rock salt (sendha namak) 1/4 teaspoon

Red chilli powder 1 teaspoon

Cinnamon powder 1/4 teaspoon

Pure ghee 2 tablespoons

Cumin seeds 1 teaspoon

Dried red chillies, broken 3-4

Curry leaves 10-12

Sugar 1/2 teaspoon

Salt to taste

Fresh coriander leaves, chopped 1 tablespoon

METHOD
Add water chestnut flour, rock salt, red chilli powder and cinnamon powder to yogurt and whisk well. Add four cups of water and mix well. Heat ghee in a kadai. Add cumin seeds, dry red chillies and curry leaves. Sauté till the cumin seeds change colour. Add the yogurt mixture and cook till it thickens slightly. Add sugar, salt and mix. Simmer for two minutes. Garnish with coriander leaves and serve hot.

SABUDANA PULAV
Sabudana khichdi in a new avtar – cooked with spices it is absolutely delicious.
Preparation Time : 1-2 hours
Cooking Time : 20-30 minutes
Servings : 4

INGREDIENTS
Sago (sabudana) 1 cup

French beans (1/2cm dices) 6-8

Green peas, shelled 1/4 cup

Carrot (1/2cm dices) 1 medium

Ghee 4-5 tablespoons

Cumin seeds 1 teaspoon

Cinnamon 2 inch stick

Cloves 2-4

Whole dry red chillies, broken 2

Green chillies, finely chopped 3

Ginger, finely chopped 1 inch piece

Roasted peanuts, coarsely ground 1/2 cup

Salt to taste

Sugar 1 tablespoon

Lemon juice 2 tablespoons

Yogurt as required

METHOD
Wash sabudana under running water for two to three minutes in a colander, drain well and keep aside covered for an hour. Blanch French beans, green peas and carrots in sufficient salted boiling water for two minutes. Drain, refresh and keep aside.Heat ghee in a nonstick pan or a kadai, add cumin seeds, cinnamon, cloves and red chillies and sauté for a minute. When they begin to change colour add chopped green chillies and ginger and sauté for half a minute. Add sabudana, ground peanuts and salt, stir to mix well and cover and cook on low heat for fifteen to twenty minutes, sprinkling a little water occasionally to avoid scorching. Add blanched vegetables, sugar and lemon juice and continue to cook for another four to five minutes, stirring occasionally. Serve hot with yogurt.

SAGO CHAKLI
Sabudana chakli
Preparation Time : 40-50 minutes
Cooking Time : 10-15 minutes
Servings : 4

INGREDIENTS
Sago (sabudana) 1 cup

Potatoes, boiled and mashed 4 large

Green chillies, roughly chopped 4

Cumin seeds 1 teaspoon

Peanuts, coarsely powdered roasted 1/4 cup

Sesame seeds (til) 1 tablespoon

Rice flour 2 tablespoons

Turmeric powder (optional) a pinch

Salt to taste

Oil to deep fry

METHOD
Take sago in a colander and wash it under running water for two minutes. Drain and allow to stand for half an hour to forty-five minutes. Grind green chillies with cumin seeds to a coarse paste. Take the soaked sago, mashed potatoes, powdered peanuts, sesame seeds, cumin and green chilli paste, rice flour, turmeric powder and salt in a large bowl and mix well to form a dough.Put the mixture in a chakli machine and make chaklis on a polythene paper. Heat sufficient oil in a kadai and deep fry the chaklis on medium heat till golden and crisp. Drain onto an absorbent paper. Allow to cool and store in airtight containers.

SAGO CHIVDA
A must try and a tasty chivda.
Preparation Time : 2-4 hours
Cooking Time : 10-15 minutes
Servings : 4

INGREDIENTS
Sago (sabudana) 250 grams

Yogurt, thick 1/2 cup

Salt to taste

Peanuts 1/4 cup

Cashewnuts 20

Green chillies 4-5

Ghee for frying

Sugar to taste

METHOD
Wash sago well and keep to drain in a colander. Whisk the thick yogurt with half a teaspoon of salt. Mix sago and yogurt well. Keep aside for one to two hours. Once softened, remove sago onto a piece of cloth and spread it to dry. Meanwhile, dry roast peanuts and remove husks. Grind to a coarse powder. Split cashewnuts. Remove stems, wash and chop green chillies.Heat ghee in a kadhai and fry sago a little at a time in a handled metal strainer. You might have to cover the strainer because sago splutters as it bloats up. Drain the fried sago and place on an absorbent paper. Once the sago is done, fry the cashewnuts to a light golden colour. Drain on paper. Lastly, fry green chillies till crisp. Take a big vessel and mix all the fried ingredients with the peanut powder adding salt and sugar to taste. When cool store in an airtight container.

SAGO MURUKKU
Crispy sago spirals for that perfect festive offering.
Preparation Time : 6-8 hours
Cooking Time : 20-30 minutes
Servings : 4

INGREDIENTS
Sago (sabudana) 1/2 cup

Sour yogurt, thick 1/2 cup

Green chillies 10-12

Salt to taste

Asafoetida a pinch

Oil 4 tablespoons + to deep fry

Mustard seeds 1/4 teaspoon

Rice flour 3 cups

Lemon juice 1 tablespoon

METHOD
Wash and soak sago in sour yogurt overnight. Grind to a smooth paste with green chillies, salt and asafoetida. Heat oil, add mustard seeds. When they crackle add it to the ground paste. Add rice flour, lemon juice and mix. Divide this mixture into four parts. Take one part at a time, sprinkle a little water and knead into a dough.Heat sufficient oil in a kadai. Grease a murukku mould. Fill the dough into the mould and press the murukkus directly into the hot oil in spirals. Reduce heat to medium and deep fry till golden. Drain on absorbent paper. Prepare more murukkus with the remaining sago mixture in the same way. When slightly cooled, break the murukkus and store in an airtight container.

SAGO PAYASAM
A delicious, yummy sago pudding / kheer, must try.
Preparation Time : 5-10 minutes
Cooking Time : 20-30 minutes
Servings : 4

INGREDIENTS
Sago (sabudana) 1/4 cup

Sugar 3/4 cup

Milk 2 cups

Pure ghee 6 tablespoons

Cashewnuts 12

Green cardamoms 2

Saffron (kesar) 1/4 gram

METHOD
Clean and rub the sago pearls with a kitchen towel to remove dust. Grind the cardamom with the sugar to a fine powder, sieve and keep aside.Heat 2 tablespoons ghee and fry the cashewnuts till light brown. Heat the remaining ghee in a vessel and slightly roast the sago. Add ½ cup water stirring vigorously. Pour the milk and cook sago till it becomes transparent and soft. Keep stirring to avoid lumps and then add sugar and mix well till it dissolves. Continue simmering till reaches the required consistency. Add the saffron. Simmer for a few minutes more and serve garnished with fried cashewnuts.

Recipe Tip :
You can also soak the sago, drain and use as for Khichdi, but when fried it gives a better flavour.