Here are the yummilicious Navratri Special dishes ...!!!

Lucknow: Now, here comes the time to replace wheat flour with (Buckwheat) Kuttu ka Atta, common salt with Sendha namak as the pious festival of Navratri commence from today.

This is the time for both celebration as well as fasting. Foods with onions, garlics are ban during these nine days, but your tastebuds will not miss the taste of yummy dishes. Here we brings you the mouth watering, yummilicious foods. Enjoy your nine days with yummy special recipes...

IN NEXT SLIDE: HOW TO MAKE VRAT KA DHOKLA

Vrat Ka Dhokla (This is a type of dhokla that is made up of Sama rice)

Recipe Ingredients:

• Sama ke Chawal (1 cup)
• Buttermilk (3 cups)
• Sendha ka namak (as much required)
• Green chillies (3-4 chopped)
• Curry leaves(3-4)
• Sugar(1tbsp)
• Salt(1tbsp)
• Lime Juice(1 tbsp)
• Water(1.5cup)

How to make:

• Soak the rice in the buttermilk and salt overnight.
• Make a batter of the rice by blending it in food processor
• Mix well and pour into steaming vessel.
• Steam till set and cooked. (approx. 10 minutes)
• Let it cool completely.
• Then cut it in squares.

For tempering:

• Heat oil in a pan, tip in the Asafoetida (hing) and rai seeds and let them crackle.
• Add the chilies, curry leaves and stir them.
• Let them cook and release their aroma.
• Pour water and add the sugar, let it come to a soft boil.
• Add the lime juice and pour over the steamed dhokla.
• Let the sweet and sour water soak in, it will all disappear within 5 minutes.
• The dhokla will swell up so make space for them by removing a few from the plate.
• Serve at room temperature.

IN NEXT SLIDE: HOW TO MAKE POTATO BALLS

Deep fried batter coated mashed potato balls

Recipe Ingredients

For potato mixture

• Boiled, peeled, mashed Potatoes (2 cups)
• Peanut Oil ( for deep frying)
• Cumin seeds (1/2 tbsp)
• Green chilies (1-2 chopped finely)
• Sendha namak(as much required)
• Black pepper(as much required)
• Lemon juice (1 tbsp)
• Sugar (1/2 tbsp)

For batter

• Singhare ka atta (1/2 cup)
• Sendha namak(as much required)
• Black pepper(as much required)
• Water (1 cup)

Recipe Method:

• Heat the oil in a pan.
• Once hot add cumin seeds and let them sizzle.
• Add chopped green chili and sauté for 20 seconds.
• Add mashed potatoes, salt, black pepper powder and sugar. Mix well.
• Cook till the potatoes get heated through.
• Finally add lemon juice and mix.
• Let it cool.
• With the singhare ka atta, salt, pepper in a bowl make a batter adding a little water a time to make a smooth batter (It should not be thick and not too thin).
• Divide the potato mixture into 10 equal portions and shape them into round, smooth ball.
• Heat the oil in pan for deep frying on medium-high heat.
• Gently and carefully drop batter coated ball into the oil.
• Do not disturb the vada for at least 1 minute after adding in the oil.
• Deep fry it till it is golden brown from all the sides.
• Flip them or move around for even browning.
• Once browned and fried from all the sides, remove it to the paper towel lined plate using slotted spatula.
• Serve warm

IN NEXT SLIDE: BANANA & BUCKWHEAT POORIES

Banana and Buckwheat (kuttu) poories

Recipe ingredients:

• 2 cups kuttu atta (2 cups)
• Ripe bananas (3)
• Crushed jaggery (1/4)
• Dry ginger powder (1 tbsp)
• White sesame seeds (2 tbsp)
• Ghee (2tbsp)
• Oil to deep fry

Recipe Method:

• Soak the jaggery in ½ cup water and mix well to dissolve.
• Peel the bananas and mash well. Pass through a sieve to remove seeds if required.
• Rub the ghee into the flour.
• Mix together all the ingredients except oil and make a stiff yet smooth dough. You may add more water or flour as required.
• Divide into 10 equal balls and roll out into ¼ thick discs. Fry in medium hot oil and set aside.
• Can be served hot or cold.

IN NEXT SLIDE: YOGHURT & CUCUMBER SALAD

A yoghurt and cucumber salad

Recipe Ingredients:

• Yogurt (250 gms)
• Sugar (1 tbsp)
• Rock salt (sendha namak)
• Roasted cumin powder( bhuna jeera powder) (1/2 tbsp)
• 1 cucumber

Recipe Method:

• Pass the yoghurt through a sieve to get extra smooth yoghurt.
• Add the sugar and salt and mix well.
• Peel the cucumber and grate it.
• Add the grated cucumber to the yoghurt and mix well.
• Cool and serve garnished with the roasted cumin powder.

IN NEXT SLIDE: DRY FRUIT KHEER IN KULHAD

Samai rice and dry fruit kheer served in earthen bowls

Recipe ingredients:

• Milk (1 litre)
• Sugar (100gms)
• samai rice (2 tbsp)
• Mixed dry fruits (1/2 cup)
• Sliced pistachios and a few rose petals for garnish
• Elaichi powder (1 tbsp)
• Kulhad (earthen bowls)

Recipe Method:

• Wash and soak the kulhad.
• Wash the samai rice soak in water.
• Soak the dry fruits in water.
• Bring the milk to a boil.
• Cook the milk till it thickens a little.
• Add the rice and cook on slow fire till the kheer thickens.
• Add the sugar and cook till it thickens stirring constantly to avoid burning.
• Add the dry fruits and elaichi powder and remove from fire.
• Remove to individual kulhads and allow to cool.
• Decorate with rose petals and sliced pistachios and serve.