Navratri Special

Recipes

Navratri Ke Pakwan

KOTU ALOO PAKORA

INGREDIENTS

1 cup kotu ka atta (buckwheat flour)

1/4 cup chopped coriander leaves

1/2 tbsp black pepper powder

Ghee or vegetable oil for frying

3 medium sixed potatoes (boiled whole till half-cooked)

1/2 tsp rock salt

METHOD

Combile the flour,salt,pepper and coriander in around dish and mix well. Add water to make a smooth batter. It should be of a creamy consistency. Cover and keep aside for about 20 minutes. When the potatoes are cool enough, take off and slice each on diagonally. Heat enough ghee or oil for deep-frying in a kadhari over moderate heat. Put a few slices of potatos into a batter-coated potato into the hot oil. Fry asa many slices as will flot on the surface of the oil wothout golden brown and crisp. Serve hot as the fritters soften when they cool.
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SABUDANE KI KHEER

INGREDIENTS

50 gm sabudana (sago rice)

500 ml milk

1 tsp cardamom

150 gms sugar

20 gms nuts

METHOD

Saok sabudana in water for at least half an hour. Boil milk, add cardamom powder and simmer till the milk reduces to half the amount. Add soaked sabudana into it and boil it for some time. Add Sugar and Garnish with Chopped nust.
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KADDHU KI SABZI

INGREDIENTS

3/4 kg red/yellow pumpkin, peeled and cubed

3 red chillies,broken into pieces

1/2 tsp turmeric powder

1 tbsp sugar

Rock salt, to taste

METHOD

Heat oil; add mustard/ cumin seeds, red chillies and turmeric powder. Add the pumpkin pieces and stir-fry. Add half a cup of water, Sugar and salt.Cook till done.
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