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Navaratri Recipes

Navaratri Recipes

big_layered_handva_(__faraali_recipe)-9599

 

LAYERED HANDVA

Tempting paneer teamed with spicy green chutney is sandwiched between purple yam and potato and baked to perfection.

  • Preparation Time: 25 mins
  • Baking time:  20 minutes
  • Baking Temperature:  200° (400ºf)
  • Makes 4 servings

INGREDIENTS
To Be Mixed Into Kand Mixture

1 cup peeled , parboiled and grated purple yam (kand)
1 tsp finely chopped green chillies
2 tsp sugar
1 tsp lemon juice
1 tbsp arrowroot (paniphal) flourrock salt (sendha namak) to taste

To Be Mixed Into Paneer Mixture

1 cup thickly grated paneer (cottage cheese)
1/4 cup green chutney
rock salt (sendha namak) to taste

To Be Mixed Into Potato Mixture

1 cup peeled , parboiled and grated potatoes
1 tsp finely chopped green chillies
2 tsp sugar
1 tsp lemon juice
1 tbsp arrowroot (paniphal) flour
rock salt (sendha namak) to taste

Other Ingredients

1/2 tsp ghee for greasing
1 tbsp oil
1/2 tsp cumin seeds (jeera)
1 tbsp sesame seeds (til)

For Serving
green chutney
peanut curd chutney

METHOD

  1. Grease the baking dish using ½ tsp of ghee.
  2. Spread the kand mixture evenly at the bottom of a greased baking dish, followed by the paneer mixture and finally the potato mixture. Keep aside.
  3. Heat the oil in a small non-stick kadhai and add the cumin seeds.
  4. When the seeds crackle, add the sesame seeds and sauté for a few seconds.
  5. Pour this tempering over the layered baking dish and bake in a pre-heated oven at 200°c (400ºf) for 20 minutes or till light brown in colour. Keep aside to cool for 2 minutes.
  6. Cut into 8 equal pieces and serve immediately with green chutney and peanut curd chutney.

 

BUCKWHEAT KHICHDI

Buckwheat

 

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One look at this recipe and you know that faraal foods can be more sumptuous and often more flavourful than everyday meals!

  • Soaking time: 2 hours
  • Preparation Time: 10 mins
  • Cooking Time: 11 mins
  • Makes 2 servings

INGREDIENTS

1 cup buckwheat (kutto or kutti no daro)
1/2 cup curds (dahi)
1 tbsp oil
1 tsp cumin seeds (jeera)
1/2 cup raw potato cubes
1 tbsp ginger-green chilli paste
rock salt or table to taste
2 tbsp roasted and coarsely powdered peanuts
1/2 tsp lemon juice

For The Garnish
1 tbsp finely chopped coriander (dhania)optional
1 tsp roasted sesame seeds (til)

METHOD 

  1. Clean, wash and soak the buckwheat in enough water for 2 hours. Drain and keep aside.
  2. Combine 1½ cups of water and curds in a deep bowl and whisk well. Keep aside.
  3. Heat the oil in a deep non-stick pan and add cumin seeds.
  4. When the seeds crackle, add the potatoes, mix well and cover and cook on a medium flame for 2 to 3 minutes or till the potatoes are half cooked, while stirring occasionally.
  5. Lower the flame, add the ginger-green chilli paste, buckwheat, curds-water mixture and rock salt, mix well and cover and cook on a slow flame for 5 to 6 minutes, while stirring occasionally.
  6. Add the peanuts and lemon juice, mix well and cook on a medium flame for 1 minute.
  7. Garnish with coriander and sesame seeds and serve immediately with peanut kadhi.

 

Enjoy Navaratri!

By Tarla Dalal

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