Navratra Food Singhare Ki Burfi

FOR THE FAITHFUL WHO UNDERTAKE THE RITUAL FASTS DURING NAVRATRAS, THERE ARE RESTRICTIONS ON THE FOODS THAT CAN BE PARTAKEN. BUT DON'T DESPAIR, THERE ARE SOME DISHES DELICIOUS ENOUGH TO SATISFY THE GODS AND YOUR TASTE BUDS THAT CAN BE PREPARED EASILY DURING NAVRATRAS

Singhare Ki Burfi

Ingredients:

• * 1/2 cup singhare ka atta.
• * 1/2 khoya .
• * 1/2 sugar .
• * 1/4 tsp green cardamom (chotti elaichi) powder .
• * 2 tbsp ghee (Clarified butter) .
• * 1/2 cup water .

Preparation:

1. Stir-fry the atta in the ghee over low flame, till the atta darkens a bit, taking care not to scorch the flour.
2. Transfer it to another pan and stir-fry the khoya in this pan till it becomes of uniform consistency and looks a bit fried.
3. Mix the atta and the cardamom powder and set aside to cool.
4. Dissolve sugar into the water over low flame, when dissolved, increase the flame and bring to a boil, letting the syrup cook till thick.
5. Remove pan from the flame and mix immediately into the cooled mixture, stirring continuously , to mix well. Transfer onto the greased plate, level it and allow to cool.
6. When cool and set, cut into pieces, using a sharp greased knife.
7. Decorate with almond half.

Navratra Food Lazziz Aloo

Lazziz Aloo

Ingredients:

• 500 gms Potatoes, boiled, peeled and cut into big chunks.
• ½ cup plain non-fat yogurt(Dahi), stirred.
• ¼ tsp powdered black pepper (Kali Mirch powder).
• 1 tbsp Sendha namak (rock salt) or to taste.
• 1 tsp Sugar 2 tsp Dhania (coriander) powder.
• 2-3 Green chillies.
• 1 tsp Ginger, chopped (Optional).
• 2 tbsp Desi Ghee (clarified butter).
• 1 tsp jeera (cumin seeds).
• 3-4 cloves (Laung).
• 2 chotti elaichi (cardamom) seeds.
• 1" piece of Dalchini (Cinnamon).
• 1 sprig curry patta (curry leaves).
• 1 tbsp green coriander.

Preparation:

1. Grind together green chillies and ginger.
2. Powder together sugar, laung, daalchini, choti elaichi seeds.
   
3. Mix together, potatoes chunks, dahi, dhania powder, kali mirch, green chilli and ginger paste, and the salt.
   
4. Heat ghee in a pan and add curry patta and jeera.
   
5. When jeera starts crackling and the potatoes mixture and saute for few minutes.
   Once it starts leaving oil, remove from the heat and mix well the powdered condiments.
   
6. Serve hot garnished with chopped coriander leaves.

NAVRATRA FOOD Saboodana Khichdi

Sabodana Khichdi .
Ingredients:

• 2cups sago (tapioca) (Sabodana)
• 1 potato
• 3-4 green chilies
• 1 teaspoon lemon juice.
• 1 small piece ginger (optional)
• 1/2 cup crushed peanut.
• 2-3 teaspoon sugar
• 1 tbspoon oil 2 teaspoon cumin seeds coriander leaves for garnishing

Preparation:

1. Soak sago in water.
2. Drain the water and keep it aside for half an hour to one hour (Depending on the quality, sometimes the sago needs to be soaked overnight in a little bit of water).
3. Now add crushed peanuts, salt, sugar and lemon juice and mix.
4. Cut green chilies into small pieces and grate ginger.
5. Heat oil or ghee in a pan.
6. Add cumin seeds, potato pieces and chilies.
7. As soon as potatoes are tender, add sago and stir.
8. Cook uncovered for sometime and keep mixing so that sago will not stick to the bottom.