Shubh Navratri

Sweet potato cutlets
Ingredients 

• 2 cup sweet potato, boiled
• ¼ cup paneer, crushed 
• ¼ cup  roasted peanuts powder
• 1 tsp fennel seeds powder
• 1 tsp aamchur powder
• 1 tsp red chilli powder
• Rock salt as per taste
• Kuttu atta for binding
• 1 tbsp coriander, chopped
• Ghee to shallow fry cutlets

Method

• Mix all the ingredients and form a stiff dough. Form into cutlets of desired shape and shallow fry. Serve with with any kind of chutney.

 

Makhana ki kheer 
Ingredients

• 1 litre milk
• ½ cup makhana
• 1 tsp ghee
• ¼ cup sugar
• 1 tbsp almonds, chopped
• 1 tbsp pistachios, chopped
• 1 tbsp cashews, chopped
• ¼ tsp cardamom powder

Method 

• In a pan, heat ghee and roast the makhana on a slow flame until they are crispy. Grind the cooled and roasted makhana into a powder.
• Take milk in a pan and allow it to boil for 15 minutes. Add sugar and cardamom.
• Now add ¼ cup (or more as per the thickness required) powder of the makhana seeds. Add almonds and cashews and let it boil for five minutes. Garnish with pistachios and serve.

 

UPAS KA CHUDWA 
Ingredients

• 100 gm sabudana chips
• 100 gm nylon sabudana
• 50 gm potato sticks
• 50 gm peanuts
• Handful of curry leaves
• 1 bunch mint
• 1 bunch coriander
• 5 to 8 green chillies, slit
• 1 tsp black pepper 
• powder
• ½ tsp citric acid powder
• 1 tsp sugar
• Rock salt to taste
• 3 tbsp oil

Method  

• Heat oil in a frying pan and deep fry sabudana chips, nylon sabudana, potato sticks, peanuts, mint, green coriander, curry leaves and green chillies. 
• Take any vessel, add all the deep fried ingredients. Add black pepper and citric acid powder, sugar and rock salt. 
• Mix all the ingredients well and serve.

 

Samo ki idli aur dhokla 
Ingredients 

• 1 cup bhagar
• 1 cup curd
• 2 tbsp sabudana
• 1 tsp baking soda
• 1 tbsp ginger, chopped
• 1 tbsp green chillies, finely chopped
• 1 tbsp curry leaves, finely chopped
• 1 tbsp coriander, finely chopped
• 1 tsp jeera
• 1 tbsp coarsely 
• grounded peanuts
• 1 tsp hing
• 1 tsp red chilli powder
• 4 tbsp oil
• Rock salt to taste

Method 

• In a mixer jar grind bhagar and sabudana into a powder. Take any vessel, add the powder and curd. Mix it and make batter of the consistency of idli. If required, you can add water. Let the batter rest for minimum one hour.
• Divide the batter in two halves. Add rock salt and ½ teaspoon baking soda to one half and mix it. Take idli making dish and grease it. Pour the batter and pressure cook it for ten minutes.
• In other half of the batter, add finely chopped green chillies, ginger, coriander, peanut powder, ½ teaspoon baking soda, hing and rock salt.
• Take the dhoka tray and grease it with oil and pour the batter. Pressure cook it for ten minutes.   
• To temper the dhokla, heat some oil in a frying pan and add jeera, finely chopped curry leave and hing. Spread the tempering on the dhokla and cut it in cubes.
• Serve hot with any kind of chutney.

 

ALOO KA HALWA 
Ingredients 

• 250 gm potatoes, boiled and grated
• 100 gm powdered sugar
• 100 gm ghee
• 50 gm khoya, ½ tsp 
• cardamom powder
• 4 to 5 almonds
• 4 to 5 cashew

Method 

• Heat ghee in a pan and roast the boiled potatoes till it turns light brown and ghee gets separated.
• Now add khoya  and cook it on medium flame for the next two to three minutes or till it gets observed. 
• At this stage add the powdered sugar and mix well. 
• Cook it for next two minutes or till it becomes thick.
• Garnish with finely chopped almonds and cashew nuts and serve it hot.