Navratri is around the corner, we bring to you special dishes from different communities
Gujarat Sabudana Vada Ingrdients
1 cup sabudana, soaked overnight 4 potatoes, boiled 1 tsp jeera 1-2 green chillies, finely chopped 1 tsp ginger, finely chopped 2 tsp lemon juice 2 tsp coriander leaves, finely chopped 3 tbsp corn flour Salt to taste A pinch of sugar Oil for frying
Method Drain water completely from the soaked sabudana. Mash the patatoes and mix it with the sabudana. Add salt, sugar, ginger, green chillies, jeera, coriander leaves and lemon juice. Mix it well. Now take some portion of the mixture and shape them into flat round vadas or patties. Do this till all the mixture is utilized. Deep fry the sabudana vadas till golden brown.
Telengana Mutton Chops Ingredients 500 gms mutton chops 1/2 tbsp turmeric powder 1 1/2 tbsp ginger-garlic paste 2-3 tbsp red chilli powder 1 1/2 tbsp dhaniya powder 1 1/2 tsp black pepper powder 1/2 tbsp garam masala 1 tbsp jeera powder Salt to taste 1 1/2 tbsp lemon juice 3-4 green chillies 6-8 curry leaves 2 tsp coriander leaves, finely chopped 3 tbsp oil
Method Wash the mutton thoroughly and marinate adding turmeric powder, red chilli powder, ginger-garlic paste, jeera powder, black pepper powder, garam masala, dhaniya powder and salt and mix properly. Add lemon juice and leave for 30 minutes. Now take oil in a pan, add curry leaves and green chillies. Fry for 2 minutes. Remove mirchi and curry leaves and keep aside.
In the same pan add marinated mutton and cook till the oil is separated. Add water to the mixture so it cooks properly and the mutton remains tender. Garnish with green mirchi, curry leaves and coriander.
Kharjam Curra Ingredients 500 gms goat liver, cut into cubes 3 onions, big 6-7 green chilies, chopped 6-8 curry leaves tbsp red chilli powder 2 tbsp turmeric powder Salt to taste 1 1/2 tbsp ginger-garlic paste 1cup curd 1/2 cup coconut and khaas-khaas paste (1 tbsp khaas-khaas and full coconut, ground to paste) 1 tsp dhaniya powder 1/2 tsp garam masala 2 tsp coriander leaves, finely chopped 3 tsp dill leaves, finely chopped 2 tbsp oil
Method Clean liver and set aside. Heat oil in a pan. Add onions, green chillies and curry leaves and saute for 5 minutes. Now add turmeric powder, red chilli powder, ginger-garlic paste and mix well. Cook for 2 minutes and then add liver. Wait till the water is absorbed.
Add coconut and khaas-khaas paste. Cook properly for 5-7 minutes, till the liver is properly cooked. Then add curd and salt, mix well. Now add dill leaves and coriander leaves. After 2 minutes on low flame add dhaniya powder and garam masala. Now turn off the heat and mix well. Garnish with chopped coriander.
Rajasthan Rajgira ka seera Ingredients 1 cup rajgira atta (amaranth flour) 1 cup sugar 5 tbsp ghee 2 cups water 6-8 green cardamom 2-3 almonds 2-3 pistachios
Method In a heavy bottomed vessel or kadai, melt the ghee. Add the rajgira flour and sauté till it starts to change colour. While stirring constantly, gradually add water. Ensure that no lumps are formed. Then add sugar and cardamom powder. Mix well and cook with covered lid over medium heat till the ghee starts to separate at the edges. Garnish with almonds and pistachios.
Bhagar khichdi Ingredients 1cup moraiyo bhagar (samo rice) 2 cups water 1 tbsp ghee 1/2 tsp jeera 2 tbsp peanuts 1-2 green chilies, finely chopped 1 potato, diced Salt to taste
Method Soak moraiyo rice and set aside. In a pan, heat ghee and add jeera and allow them to sizzle and change colour slightly. Add peanuts and stir. Add green chilies, potatoes and salt and cook for 30 secomds. Add moraiyo with the water and stir. Close the lid and cook for around 10 minutes or till done.
