With the Navratri festival just around the corner, try this Navratri fasting special recipes that you can easily create at home for guests or relish by yourself. Singhade ke ate ki kadhi & Rajgira ki Poori recipe by Chef Rajeev Kumar, Executive Sous Chef, The Westin Goa. Singhade ke ate ki kadhi & Rajgira ki Poori
Navratra Jeera Cookies: Ingredients: Butter Sugar Kuttu Atta Salt (Sendha) Cumin seeds Method: Mix cream butter and sugar together till light and fluffy Sieve Kuttu flour and mix salt Lightly roast cumin seeds and add salt to the flour and mix Fold flour mix into creamed butter gradually. Let it stand between 1-4 degree C for 60 minutes Preheat oven to 180 degree centigrade. Roll cookie mix and cut into desired shape. Bake at 180 degree centigrade for 15-20 mins. Enjoy them during your navratras!
NAVRATRA PINEAPPLE COOKIES: Ingredients: Butter (unsalted) Sugar Kuttu Atta Candied Pineapple (chopped) Method: Mix cream butter and sugar together till light and fluffy Sieve Kuttu flour Fold flour into creamed butter gradually, add chopped pineapple. Let it stand at 1-4 degree centigrade for 60 minutes Preheat oven to 180 degree centigrade.Roll cookie mix and cut into desired shape. Bake at 180 degree centigrade for 15-20 mins. Enjoy!
KIWI KI BARFI: Ingredients: For Kiwi Sauce: Ripened Kiwis peeled, crushed/finely chopped Sugar For Barfi: Chenna Full cream milk Milk Powder Cardamom Powder Slivered almonds, pistachios & saffron strand (to garnish) Sugar Method: In a heavy bottom pan, combine kiwi and sugar. Cook till it reaches the thick sauce consistency. Take it off the stove and keep it aside. In another pan, combine full cream milk, milk powder, saffron and chenna and cook till it starts thickening, stir intermittently to avoid burning. Add cooked kiwi, cardamom powder and sugar. Cook till thickens and leaves the pan to form soft dough. Take it off the heat. Spread it on a greased thali, tray or cake tin. Allow it to cool completely till set. Refrigerate. Cut in desired shape & garnish!
LAUKI KA HALWA: Ingredients: Lauki (Bottle gourd) Desi Ghee Khoya danedar(Reduced milk) Green Cardamoms (powder) Almond chopped Cashew nut chopped Method Rinse, peel and grate the lauki and remove the center portion. Heat ghee in a heavy pan on medium flame Add the grated lauki in ghee and mix well. Cook lauki on medium flame Continue stirring until the moisture evaporates. Add sugar and saute till laukihalwa turns thick Add khoya and keep stirring to avoid burning .Check consistency of the halwa as per your taste and switch off the flame. Add nuts and cardamom powder, mix well and serve hot or cold.
MELON n MINT COLD SOUP: Ingredients : Sugar Melon Mint Lemon juice Sendha Salt Method Wash and peel melons and remove the seeds and pulp. Cut dices and put in a blender and add mint leaves and blend to a puree Strain through a coarse strainer and add lemon juice and adjust the seasoning by adding salt. Refrigerate and serve chilled in shot glass and enjoy Navratra special cold soup
Navratra Jeera Cookies: Ingredients: Butter Sugar Kuttu Atta Salt (Sendha) Cumin seeds Method: Mix cream butter and sugar together till light and fluffy Sieve Kuttu flour and mix salt Lightly roast cumin seeds and add salt to the flour and mix Fold flour mix into creamed butter gradually. Let it stand between 1-4 degree C for 60 minutes Preheat oven to 180 degree centigrade. Roll cookie mix and cut into desired shape. Bake at 180 degree centigrade for 15-20 mins. Enjoy them during your navratras!
