3 Mouth Watering Recipes To Try this Navratri
1) Rajgire ki Kadhi
Preparation Time : 20-30 minutes
Cooking Time : 10-15 minutes
Servings : 4
Rajgire ka atta: 1/4 cup
Yogurt: 2 cups
Ginger-green chilli paste: 3/4 teaspoon
Sugar: 3 teaspoons
Curry leaves: 8-10
Rock Salt (sendha namak): to taste
Ghee: 1 tablespoon
Cumin seeds: 1/2 teaspoon
Fresh coriander leaves, chopped optional: 1 tablespoon
Whisk together rajgira flour and yogurt to make a smooth mixture.
Add four cups of water, green chilli-ginger paste, sugar and curry leaves. Cook on medium heat, stirring continuously, till kadhi thickens.
Add salt to taste.
Heat ghee in a pan and add cumin seeds. When they begin to change colour, add it to the kadhi and mix well.
Bring to a boil once and remove from heat. Serve hot garnished with chopped coriander leaves.
2) Sabudana Wada
Preparation Time: 1-2 hours
Cooking Time: 15-20 mins
Sago (sabudana): 1 1/2 cups
Potatoes, boiled and mashed: 3 medium
Roasted peanuts, coarsely ground: 1 cup
Green chillies, finely chopped: 3
Fresh coriander leaves, finely chopped: 2 tablespoons
Lemon juice: 1 tablespoon
Rock Salt (sendha namak) to taste
Oil: for deep-frying
Soak the sabudana, in enough water to cover it, for about two hours. Drain off excess water.
Mix together sabudana, potatoes, peanuts, green chillies, coriander leaves, lemon juice and salt. Mix thoroughly.
Divide into sixteen lemon sized balls, flatten between palms of your hands.
Heat sufficient oil in a kadai and deep fry vadas in hot oil till golden brown. Drain on absorbent paper. Serve hot with chutney of your choice.
3) Rajgire ka Thepla
Preparation Time : 1/2 an hour
Cooking Time : ten minutes
Servings : 4
Rajgire ka atta: 2 cups + for dusting
Rock salt (sendha namak): to taste
Ginger, grated: 1 inch piece
Sesame seeds (til): 1 teaspoon
Green chillies, chopped: 2
Potatoes, boiled and mashed: 2 medium
Yogurt: 2 tablespoons
Ghee: 3 tablespoons + to shallow fry
Fresh coriander leaves, chopped (optional): 2 tablespoons
Place ragjira atta in a bowl. Mix in rock salt, ginger, sesame seeds and green chillies.
Add mashed potatoes, yogurt, three tablespoons of ghee and chopped coriander leaves.
Knead into a semi soft dough using water as required. Cover and set dough aside for half an hour.
Divide into ten to twelve portions. Roll into balls. Dust with rajgira atta and pat into a diskette on a dusted surface.
Heat a tawa. Cook theplas on two sides and shallow fry using ghee as required. Serve hot with yogurt.
The following recipes have been shared by Khandani Rajdhani, which is the flagship brand of Mirah Hospitality. the brand has created a niche for itself with strong foothold across the country. It has served over 10 million delighted guests, 72 different rotating menus and 22,464 delicacies.
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