Navrati festival is the festival of the goddess which begins today and its a special day for all hindu women they sing praises of their goddess by reciting devotional hymns and also do the devotional dance ie garba and dandiya while youngsters wear colorful costumes and dance dandiya before the goddess. But nowadays people are more intrested in garba and dandiya dance programmes rather than and traditional devotional dancing style which has changed and nowadays people dance on latest bollywood songs. But change is good for some since youngsters are aware of their cultural festivals and they too celebrate with the same fervour and devotion. Navratri is a time when people enjoy good food while there are some who keep a fast so that the goddess is pleased with them and grants them special wishes especially something which they desire the most.
Navratri recipes:
Rice Kheer:
3 cups milk
Badam 2tsp
Pista 2tsp
charoli 2tsp
elaichi 2tsp
kesar 2tsp
sugar 2tsp
rice flour mixed in water 4tsp
Preparation:
In a kadhai boil the milk and then add the rice flour mixed in water and let the mixture thicken and then add sugar. After 2 minutes close flame and add elachi powder and dryfruits and let the mixture cool in another bowl and then referigerate for 2 to 4 hrs . Serve in mud pots and garnish with Badam and pista slices.
3 cups milk
Badam 2tsp
Pista 2tsp
charoli 2tsp
elaichi 2tsp
kesar 2tsp
sugar 2tsp
rice flour mixed in water 4tsp
Preparation:
In a kadhai boil the milk and then add the rice flour mixed in water and let the mixture thicken and then add sugar. After 2 minutes close flame and add elachi powder and dryfruits and let the mixture cool in another bowl and then referigerate for 2 to 4 hrs . Serve in mud pots and garnish with Badam and pista slices.
Rabri :
1litre milk
3tbsp sugar
kesar few strands
elachi 1/4 tsp
3 tsp pista and badam slices
Preparation:
In a nonstick casserole put the milk to boil and reduce till half it will take 20 to 25 min stir occassionally then when mixture thickens add sugar and leave mixture to cool then add kesar and elachi . Tranfer mixture into another bowl and keep to referigerate 2to 3hrs and decorate with pista and badam slices.
Puri :
1cup maida
1cup wheat flour
2tsp ghee
water
salt to taste
Oil or ghee for frying
Preparation:
Add flours together add hot ghee for crispy puris and salt to taste and add water till it forms a firm dough and make small balls and make puris or circles and fry till crisp. Serve with Rabri or Aloo ki sabzi.
Aloo ki Sabzi:
250 gm boiled and cubed potatoes
2tsp oil
1/2 tsp jeera
1/2tsp rye
1/2tsp garlic
1 sprig of curry leaves
1/2 tsp haldi
1tsp green chillies
1/2 tsp ginger
salt to taste
1/2 tsp amchoor powder
2tbsp onion
1tsp red chilly powder
Fresh Coriander leaves for garnish
Preparation:
In a kadhai add oil and then add jeera and rye land when it splutters add garlic and then add the curry leaves and then add onions green chilly, ginger and fry tilll onions turn light brown and then add the dry spices lastly add the potatoes and fry for 2 min. Then add fresh coriander leaves for garnish and serve with hot puris.
Patolya Konkani Naivedya for Devi :
1 cup coconut
1 cup jaggery
1 cup grated cucumber
2 cups rice flour
salt to taste
1/2 tsp haldi
Ghee as per requirement
turmeric leaves
Preparation:
In a bowl mix together jaggery coconut cucumber salt rice flour and haldi together then apply ghee to washe and dried turmeic leaves and steam 10- 15 min and serve with hot ghee.
Sabudana and Sweet Potato kheer :
1tbsp Ghee
1 cup grated Sweet Potato
1/2 cup Jaggery
1 cup coconut milk
1/2 cup soaked Sabudana
1/2 cup grated coconut
1/4tsp elachi
1/4 tsp of kesar strands
Preparation:
In a pan heat ghee and fry the grated sweet potato add gur and then add grated coconut and then add coconut milk and sabudana and then boil till sabudana is tranlusent and close the flame and add elachi and kesar strands for flavour.
1litre milk
3tbsp sugar
kesar few strands
elachi 1/4 tsp
3 tsp pista and badam slices
Preparation:
In a nonstick casserole put the milk to boil and reduce till half it will take 20 to 25 min stir occassionally then when mixture thickens add sugar and leave mixture to cool then add kesar and elachi . Tranfer mixture into another bowl and keep to referigerate 2to 3hrs and decorate with pista and badam slices.
Puri :
1cup maida
1cup wheat flour
2tsp ghee
water
salt to taste
Oil or ghee for frying
Preparation:
Add flours together add hot ghee for crispy puris and salt to taste and add water till it forms a firm dough and make small balls and make puris or circles and fry till crisp. Serve with Rabri or Aloo ki sabzi.
Aloo ki Sabzi:
250 gm boiled and cubed potatoes
2tsp oil
1/2 tsp jeera
1/2tsp rye
1/2tsp garlic
1 sprig of curry leaves
1/2 tsp haldi
1tsp green chillies
1/2 tsp ginger
salt to taste
1/2 tsp amchoor powder
2tbsp onion
1tsp red chilly powder
Fresh Coriander leaves for garnish
Preparation:
In a kadhai add oil and then add jeera and rye land when it splutters add garlic and then add the curry leaves and then add onions green chilly, ginger and fry tilll onions turn light brown and then add the dry spices lastly add the potatoes and fry for 2 min. Then add fresh coriander leaves for garnish and serve with hot puris.
Patolya Konkani Naivedya for Devi :
1 cup coconut
1 cup jaggery
1 cup grated cucumber
2 cups rice flour
salt to taste
1/2 tsp haldi
Ghee as per requirement
turmeric leaves
Preparation:
In a bowl mix together jaggery coconut cucumber salt rice flour and haldi together then apply ghee to washe and dried turmeic leaves and steam 10- 15 min and serve with hot ghee.
Sabudana and Sweet Potato kheer :
1tbsp Ghee
1 cup grated Sweet Potato
1/2 cup Jaggery
1 cup coconut milk
1/2 cup soaked Sabudana
1/2 cup grated coconut
1/4tsp elachi
1/4 tsp of kesar strands
Preparation:
In a pan heat ghee and fry the grated sweet potato add gur and then add grated coconut and then add coconut milk and sabudana and then boil till sabudana is tranlusent and close the flame and add elachi and kesar strands for flavour.
No comments:
Post a Comment