With lots of excitement and happiness, the much-awaited nine-day festival of Navratri has arrived and the sound of garba beats and dandiya has already captured the mood of this festive season. Starting from today, this auspicious festival will end with Dussehra on October 5 this year. ‘Navratri’ meaning nine nights is celebrated to honour Goddess Durga to get her blessings. It is among the most cherished Hindu festivals which is celebrated all across the country.
Another special thing about this festival is the indigenous cuisine, especially for those fasting. The fasting rules may be different for different communities but the principal premise is that the food must be healthy. This is because fasting helps in detoxifying the body but if not done correctly, it can also deplete energy. Kuttu atta, singhara atta, fresh vegetables, milk, yogurt and makhanas are some preferred ingredients and rock salt or sendha namak is used instead of regular salt as it is unprocessed.
Here are two special recipes by chef Rayomund Pardiwalla, Executive chef at The Den, Bengaluru.
1. Rajgira Paneer Parathe
Servings: 4
Ingredients:
- 135 gm ragira flour
- 57 gm mashed potato
- 20 gm crushed black pepper
- 50 gm salt
- 128 gm cottage cheese
- 10 gm chopped green chilli
- 5 gm lemon juice
- 8 gm sugar
- 20 gm chopped coriander
- 900 gm water
Method:
- Mix cottage cheese, chilli lemon juice, sugar and coriander and then make it into 6 portions in a bowl.
- Mix the flour, potato, pepper, water and salt in a bowl and knead into a semi soft dough.
- Make the dough into 6 portion balls and flat it little bit.
- Place the portion of stuffing in the dough and roll into flat bread.
- Place the roti on a hot plate and cook using a little ghee till it turns golden brown in colour.
- Serve with mint chutney and curd.
2. Sabuda Vada
Servings: 4
Ingredients:
- 130 gm sago
- 80 gm potato
- 40 gm peanuts
- 5 gm cumin seeds
- 10 gm chilies
- 5 gm ginger
- 10 gm lemon juice
- 15 gm coriander
- 10 gm sugar
- 6 gm salt
- 30 gm flour
- 600 gm oil
Method:
- Wash sago and soak them for 2½ hours in 1/3 cup water.
- You will notice the size of sago pearls would increase in couple of hours.
- Place them in sieve, drain excess water and keep aside for 1½ hours. This process will make them non-sticky.
- Peel and grate boiled potatoes in a large bowl.
- Add drained sago, coarsely crushed peanuts, sesame seeds, green chilli, ginger, coriander leaves, cumin seeds, garam masala powder, lemon juice, sugar and salt.
- Mix all ingredients well and make a soft dough like mixture.
- Divide it into twelve equal lemon size portions. Give them a round shape of ball and press a little between your palms and flatten like Pattie.
- If mixture is sticky, then grease your palms with a small amount of oil.
- Heat oil in a frying pan over medium heat for deep frying.
- When it is medium hot, slowly slide 3-4 patties in it. When the top surface turns light brown, flip them and deep fry until golden brown on both sides.
- Drain prepared sago vada and transfer them to a plate. Deep fry the remaining vada.
- Crispy sago vada are ready; serve them hot with tamarind chutney, spicy green chutney and curd.
Enjoy these recipes and happy Navratri!
