Navratri Recipes

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Finger Chips




Ingredients

• 5 Potatoes
• Oil for frying
• Rocksalt to taste

How to make Finger Chips

• Cut potato into long strips.
• Add rocksalt as required.
• Fry potato strips in heated oil till it turns pink.
• Serve hot with tomato ketchup.

[minisoji]

Navratri Raita



Ingredients
• 5 Boiled and chopped waterchestnuts
• 1 Boiled and chopped potato
• 1 tbsp Whole roasted peanuts
• 1 Boiled and chopped sweet potato
• 1 tbsp Finely chopped coriander
• 1 Small green chilli
• 1/2 tsp Cumin seed powder
• 1/2 tsp Cumin seeds whole
• 1 Chopped cucumber
• 1 Cup thick curds
• Sugar to taste
• Salt to taste
• 1 tsp Oil

How to make Navratri Raita

• Beat the yogurt in a deep bowl.
• Add sugar, chopped chillis, cumin powder and salt. Mix well.
• Add all vegetables and peanuts. Mix well.
• Chill the mixture well.
• Heat 1 tsp oil in a crucible.
• Add cumin seeds and saut?.
• Pour over the raita.
• Garnish the raita with chopped coriander leaves.

[minisoji]

Kuttu Paratha



Ingredients

• 2 Cups Kuttu Atta
• 1 tsp Rock salt
• 2 Potatoes, boiled, peeled and mashed
• Dry flour for dusting
• Ghee or clarified butter for frying

How to make Kuttu Paratha

• Combine together the kuttu atta, potatoes and salt.
• Add sufficient water and make flexible dough. Knead well.
• Cover it and set aside for about half an hour.
• Divide the dough into eight pieces and shape them into round balls using dry flour.
• Roll out these balls into chapatti.
• Heat a griddle(tava). Reduce the flame to medium.
• Put one paratha on the tava and pour ghee in the form of trail along the outer edges of the paratha.
• Flip when the underside is cooked. Apply the ghee on exposed surface.
• Again flip and cook on the other side.
• Remove when well done on both sides.

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Punchamritham



Ingredients

• 1 Finely chopped banana
• 1 Cup fresh milk
• 1 tbsp Fresh curds
• 1 tsp Ghee
• 3 tsp Sugar
• 5 Tulsi leaves

How to make Panchamritham

• Combine together curds, ghee, milk and sugar.
• Add finally chopped banana and basil.
• Refrigerate the mixture before serving.
• Panchamrutham is ready. Serve it in tiny bowls.

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Saboodana Khichadi



Ingredients

• 1 cup Saboodana (sago)
• 1 Potato (peeled & finely cut)
• 1 cup Peanut (coarse)
• 1/2 cup Coconut (grated)
• 5-6 Green chilies (finely cut)
• 1/2 tsp Sugar
• 1 Lemon (juice extracted)
• 1 small bunch of Coriander leaves (finely chopped)
• 1/2 tsp Cumin seeds
• 1 1/2 tbsp Ghee
• Rock Salt to taste

How to make Saboodana Khichdi

• Wash sago and make it to soak water.
• Add all ingredients (except ghee, potato, coriander and chilies) and mix well.
• Now in a pan, heat ghee.
• Add potatoes and fry till tender.
• Add chilies and stir.
• Now add sago mixture to it and stir gently to mix it well.
• Cover and cook on low flame for 4-5 minutes. Keep stirring intermittently to cook properly.
• Now to garnish, add coriander.
• Saboodana Khichidi is ready.

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Peanut Curd Chutney



Ingredients

• 1 tbsp Crushed peanuts
• 1 Cup fresh curds
• 1 Stalk curry leaves
• 1/2 tsp Powdered sugar
• 1 Finely chopped green chilli
• 1 tbsp Finely chopped coriander
• 1 tsp Oil
• Salt to taste

How to make Peanut Curd Chutney

• Beat the yogurt to make it smooth.
• Add chillis, peanut, coriander, sugar and salt.
• Heat oil in a pan and saut? curry leaves.
• Add them to curds when they begin to splutter. Mix well.
• Refrigerate the mixture as per requirement.
• Serve the chutney with sabodana wadas.