These signature Navaratri delicacies are for all those fasting for the season and can be made in a jiffy.
Sabudana Thalipeeth
Ingredients
- Tapioca pearls/sabudana 150 gm
- Potatoes (two medium sized) 100 gm
- Cumin seeds powder one tsp
- Coriander seeds powder 1 tsp
- Fresh coriander 25 gm
- Desi ghee 50 gm
- Sabudana/sago/ javarisi 1/2 cup
- Roasted peanuts 100 gm
- Rock salt (sendha) to taste
Method
- Wash tapioca pearls in cold water and rinse until water comes out clean (not cloudy). Soak overnight (minimum 5 hours).
- Remove excess water from tapioca pearls.
- Boil potatoes until almost done.
- Now, grate potatoes and add soaked tapioca pearls, cumin seeds powder, coriander powder, roasted peanuts, lemon juice, chopped coriander and rock salt to taste.
- Mix well until the ingredients combine into a chunky dough.
- Divide dough into small balls.
- Apply oil on your hands and gently flatten the balls into thin rounds roughly around .5 cm thickness.
- Heat a nonstick pan and add ghee.
- Place the thalipeeth on the pan and cook each side for one minute on medium flame or until golden brown in colour.
- Garnish with chopped coriander leaves, serve with pudina chutney.
Kashi Halwa
Ingredients
- Ash pumpkin/petha 1 kg
- Unrefined sugar 300 gm
- Saffron 20 strands
- Desi ghee 200 gm
- Green cardamom powder 20 gm
- Toasted nuts (Almond, cashewnut and pistachio) 50 gm
Method
- Peel ash pumpkin, remove seeds, grate using a hand grater or food processor.
- Heat ghee in a heavy bottomed kadhai.
- Add grated pumpkin to the kadhai and cook on medium heat while stirring continuously.
- When water leaves the pumpkin, add saffron strands.
- Cook till the water disappears and add sugar.
- Cook on a medium flame till the pumpkin turns translucent and sugar is dissolved.
- Stir in green cardamom powder and remove from flame.
- Garnish with toasted nuts and serve warm
— Recipes courtesy Chef Arun Karara, head cuisine creation
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