Navratri Treats 

Sakal Times
Thursday, 4 October 2018

The auspicious occasion of Navratri is just around the corner. Adding to the festivities is Khandani Rajdhani’s Vrat Thali consisting of Fruit Shrikhand,  Sabudana Wada, Rajgira Puri, Farali Patties, Kuttu Puri, Kele Ki Sabzi, Paneer Vatana, Shakarkandi Halwa, Tomato Dal and Samo Rice

The auspicious occasion of Navratri is just around the corner. Adding to the festivities is Khandani Rajdhani’s Vrat Thali consisting of Fruit Shrikhand,  Sabudana Wada, Rajgira Puri, Farali Patties, Kuttu Puri, Kele Ki Sabzi, Paneer Vatana, Shakarkandi Halwa, Tomato Dal and Samo Rice. Maharaj Jodharam Choudhary, corporate chef, Khandani Rajdhani, shares some of the recipes so that you can recreate them at home and enjoy with family and friends during Navratri. 

Fruit Shrikhand
Ingredients
    Plain yoghurt, fresh, not sour……........................2 cups 
    Sugar, powdered……….¼ cup 
    Saffron, crushed in mortar and pestle…….............a few strands 
    Milk……..............................1 tsp 
    Green cardamom seeds, powdered………......................¼ tsp
    Cashew nuts, finely chopped.............……….4-5 
    Almonds, finely chopped……….4-5 
    Pistachios, finely chopped……..4-5 

Method For Hung Curd
    Take a deep bowl and a strainer. Select the bowl or mug which is deep, so that the strainer does not touch the collected liquid in the bowl.
    Put the muslin cloth or a clean, pure cotton cloth over the strainer.
    Put plain yoghurt on the cloth on the strainer.
    Gather the edges of the cloth,  squeeze lightly and tie the edges of the cloth.
    Now, keep it in the refrigerator for at least 4-5 hours. You can keep it overnight too.
    After 5 hours, all the liquid/whey will be drained out and a very thick yoghurt or hung curd or chakka will be formed.
For Shrikhand 
    Now, crush the saffron in mortar and pestle.
    Also warm up the milk in the microwave for a few seconds.
    Add crushed saffron to the warm milk and stir. 
    Take the hung curd in a bowl, and add powdered sugar and saffron milk. Stir it well using spoon till everything blends well and there are no lumps. 
    Do not whisk or stir vigorously otherwise you will end up with runny and thin consistency. Now, add cardamom powder, chopped nuts and stir well to combine.
    Keep in the fridge and serve.

Tomato Dal and Samo Rice
Ingredients
    Oil or ghee…….……    ...1 ½ tbsp 
    Mustard seeds……    ………..¼ tsp
    Cumin seeds……    …...½ tsp
    Green chillies, slit……    ……..2  
    Curry leaves………    ……….5-6 
    Tomato, chopped…    …….. 1 ¼ cups ( keep some for garnishing)
    Salt to taste
    Turmeric powder……    …...¼ tsp
    Water………    ...½ cup 
    Coriander leaves, finely chopped…    …..............................................1 tbsp 

METHOD
    Heat  oil or ghee in a pan on medium heat.
    Once hot add mustard seeds, let them pop. Then add cumin seeds and let them sizzle.
    Add slit green chillies and cook for about a minute.
    Now add chopped tomatoes and curry leaves. Mix well, add remaining salt.
    Cook for a few minutes or till tomatoes get soft. A few will get mushy and a few will hold their shape. That is perfect.
    Add  water to make dal consistency. Water quantity may vary depending on your liking. 
    Mix well and let it simmer for 5-6 minutes.
    Add finely chopped coriander leaves.
    Stir it well and turn off the stove.
    The dal is ready to serve.

Samo Rice
Ingredients
    Samo Rice………    ..1 cup 
    Water……    …...2 ¼ cups 
    Cumin seeds……    ……..½  tsp
    Green chillies………    …..1 
    Fresh coconut, scraped......    ....2 tbsp 
    Oil…………    .½ tbsp 
    Rock salt to taste
Method
    Dry roast Samo Rice till it turns light brown. 
    Heat oil in a pan. Add cumin seeds, green chillies and scraped coconut. Saute for a minute. 
    Add Samo Rice, rock salt and mix well. 
    Add 2 ¼ of hot water and mix well. 
    Cover with lid and cook on slow flame.
    Cook for 5 to 7 minutes or till all the water is absorbed and the rice becomes soft. 
    Serve hot with yoghurt.

Related News