Festivals Of India


NAV-RATRI

	Navratri is a Hindu festival of worship and dance. The word Navratri literally means nine nights in Sanskrit; Nava - Nine and Ratri - nights. During these nine nights and ten days, nine forms of Shakti (metaphor for goddess Durga ) i.e. female divinity are worshipped. The festival is celebrated for nine nights once every year, specially in Gujarat, where traditionally, either the lamp (the Garba Deep), or an image of Amba is placed in the middle of the concentric rings as an object of veneration, thereby delineating the dance. People dance around the deity clapping rhythmically. At every step they gracefully bend sideways, the arms coming together in sweeping gestures, up and down, left and right, each movement ending in clap. For more information Click here

	List of recipes available
	Arbi Fried Banana Chips Kottu Ke Pakore Farari Chiwda Kache Kele Ke Kofte Kaddu Ki Sabji (Pumpkin Curry)	Khuskhus Aloo Navratri Raita Panchamritham PeaNut Curd Chutney Rajgiri Puris Sabudana Vada


ARBI FRIED

	Preparation Time :		25 minutes

	Serves :		4

	Ingredients :
	Arbi – ½ kg Carom Seeds ( ajwain) - ¼ tsp Chili Powder - to taste Green Chilies - 2-3	Mango Powder – a pinch Coriander Powder – ¼ tsp Ginger – 2 tbsp Rock Salt - to taste
	Method :
	Boil the arbi. Cool, take off and slice each into two. Heat up the oil and fry the arbi till slightly browned. Heat 1 tbsp oil in a wok. Meanwhile make a paste of ginger and green chilies. Mix in the paste to the heated oil and stir fry for a few minutes. Mix in the fried arbi and stir fry on a slow fire. Simultaneously mix in salt, coriander powder, mango powder, carom seeds and mix well.
	Top
BANANA CHIPS
	Top
	Preparation Time :		25 minutes

	Serves :		4

	Ingredients :
	Raw Bananas – 5-6 Turmeric Powder – ¼ tsp	Salt - to taste Oil - for deep frying
	Method :
	Peel off and put bananas in plenty of salted iced water. Slice bananas with a chip slicer into water, mix in turmeric. Keep for 10 minutes, and strain. Spread out on a kitchen cloth to take off moisture. Heat up oil in a wok till smoky. Fry banana slices in one-layer batches for a minute or two or until crisp. Lift chips out with slotted spoon and remove on paper towels Sprinkle with salt before serving.
		Top
KOTTU KE PAKORE

	Preparation Time :		20 minutes

	Serves :		4

	Ingredients :
	Buckwheat flour (kotu ka atta) – 1 cup Potatoes (boiled whole till half-cooked) – 3 medium sized Black Pepper Powder – ½ tsp	Coriander leaves - ¼ cup finely chopped Baking Powder – ¾ tsp Ghee or Vegetable oil - for frying Salt – ½ tsp
	Method :
	Combine the flour, salt, pepper and coriander in bowl and mix well. Add water and beat into a smooth batter. Beat the batter until it is of cream consistency. Cover and keep aside for about 20 minutes. When the potatoes are cool enough, peel and slice each one into diagonal slices. Heat enough ghee or oil for deep-frying in a kadhai over moderate heat. Put few slices of potato into the batter and cover them completely. One at a time, lower each slice of batter-coated potato into the hot oil. Fry as many slices as will float on the surface of the oil without touching. Fry on both sides until reddish gray and crisp. Serve hot as the fitters soften as they cool. Note: Keep an eye on the consistency of batter, it quickly thickens near heat. You may need to add water from time to time.
		Top
FARARI CHIWDA

	Preparation Time :		35 minutes

	Serves :		4

	Ingredients :
	Unfried Potato Straws – 1 cup Powdered Sugar – ½ tsp Raisins – ½ tbsp Chopped Green Chili - 1	Groundnuts – 1 tbsp Broken Cashews – 1 tbsp Oil - for deep-frying
	Method :
	In a frying pan, heat oil. Fry potato straws till crisp. Fry few straws at a time. Drain the straws with a perforated spoon. Transfer them to an absorbent paper. Deep-fry cashews and groundnuts till crispy. Drain and add to potato straws. Sauté raisins and chili. Drain and add to straws. Transfer the mixture to a large bowl. Add salt and sugar. Toss to blend. Cool and store in an airtight container.
		Top
KACHE KELE KE KOFTE

	Preparation Time :		45 minutes

	Serves :		4

	Ingredients :
	For Kofta: Raw Bananas - 6 Ginger and Green Chili, chopped – 2 tsp Cumin Seeds – ¼ tsp Asafoetida – a pinch Garam Masala Powder – 1 tsp Salt - to taste Chopped Coriander – 1 tsp for garnishing	For Gravy: Beaten Curd – ¼ kg Clove – 3-4 Bay Leaves - 4 Cumin Seeds – ¼ tsp Asafoetida – a pinch Ginger and Green Chili, chopped – 1 tsp Oil – 5 tsp Turmeric Powder – ¼ tsp Garam Masala Powder – 1 tsp Red Chili Powder – ½ tsp Water – ¼ cup
	Method :
	Boil and peel raw bananas and mash them. Add rest of the ingredients and make balls and deep fry. Heat oil for the gravy, add cloves, bay leaf, cumin, asafoetida, ginger and green chili, beaten curd, turmeric, garam masala powder, red chili powder and water to adjust the consistency. Adjust the seasoning. Add the koftas, simmer for a few minutes before serving. Garnish with chopped coriander.
		Top
KADDU KI SABZI (PUMPKIN CURRY)

	Preparation Time :		30 minutes

	Serves :		4

	Ingredients :
	Red/Yellow Pumpkin, peeled and cubed – ¾ kg Red Chilies, broken in pieces - 3 Cumin Seeds/ Mustard Seeds – ½ tsp	Oil – 3 tbsp Turmeric powder – ½ tsp Sugar – 1 tbsp Salt - to taste
	Method :
	Heat oil, add mustard and cumin seeds, red chilies and turmeric powder. Add the pumpkin pieces and stir-fry. Add ½ cup water, sugar and salt. Cook till done.
		Top
KHUSKHUS ALOO

	Preparation Time :		30 minutes

	Serves :		4

	Ingredients :
	Potatoes, peeled, cubed - 6 Poppy Seeds (Khuskhus) Roasted – 2tbsp Green Chilies – 3 Coriander Leaves – a bunch	Turmeric Powder – ½ tsp Salt - to taste Dry Red Chilies - 3 Oil – 3 tbsp Water – ½ cup
	Method :
	Grind the roasted poppy seeds along with the green chilies and a few tbsp of water to a make a very fine paste. Keep aside. Heat half of the oil in a pan on high flame for 2 minute or till very hot. Shallow fry the potatoes in batches on medium heat until they are lightly browned. Heat up the remaining oil in the same pan. Mix in the whole dry red chilies and turmeric powder. Fry briefly. Now mix in the poppy seed paste and fry again on low flame for 5 minutes till the oil starts separating. Mix in the fried potatoes and mix well. Mix in water and salt. Stir, cover and cook on low flame for 15 minutes until the potatoes are soft. Decorate with cut fresh coriander. Serve hot.
		Top
NAVRATRI RAITA

	Preparation Time :		30 minutes

	Serves :		4

	Ingredients :
	Boiled and Chopped Water chestnuts - 5 Boiled and Chopped Potato -1 Whole Roasted Peanuts – 1 tbsp Boiled and Chopped Sweet Potato - 1 Finely Chopped Coriander - 1 tbsp	Small Green Chili – 1 Cumin Seed Powder – ½ tsp Cumin Seeds Whole – ½ tsp Chopped Cucumber - 1 Thick Curds – 1 cup Sugar - to taste Salt - to taste Oil – 1 tsp
	Method :
	Beat the yogurt in a deep bowl. Add sugar, chopped chili, cumin powder and salt. Mix well. Add all vegetables and peanuts. Mix well. Chill the mixture. Heat 1 tsp oil in a crucible. Add cumin seeds and let them crackle. Pour over the raita immediately. Garnish the raita with chopped coriander leaves.
		Top
PANCHAMRITHAM

	Preparation Time :		20 minutes

	Serves :		2

	Ingredients :
	Finely Chopped Banana - 1 Fresh Milk – 1 cup Fresh Curds – 1 tbsp	Ghee – 1 tsp Sugar – 3 tsp Basil (Tulsi) leaves - 5
	Method :
	Combine together curds, ghee, milk and sugar. Add finally chopped banana and basil. Refrigerate the mixture before serving. Panchamritham is ready. Serve it in tiny bowls.
		Top
PEANUT CURD CHUTNEY

	Preparation Time :		35 minutes

	Serves :		4

	Ingredients :
	Fresh Curds – 1 cup Peanuts, crushed – 1 tbsp Green Chili, finely chopped- 1 Coriander, finely chopped – 1 tbsp	Curry Leaves - 1 stalk Sugar, powdered – ½ tsp Oil – 1 tsp Salt to taste
	Method :
	Beat curds till smooth. Add peanut, chili, coriander, salt and sugar. Heat oil in a small pan, add the curry leaves and allow them to splutter. Add to curds, while spluttering. Stir to mix well. Refrigerate till required. Serve with sabodana wadas, rajgiri puris, etc
		Top
RAJGIRI PURIS

	Preparation Time :		30 minutes

	Serves :		6

	Ingredients :
	Rajgira Flour – 1 cup Rajgira Granules – ½ cup Crushed Groundnuts - 1 tsp Coriander, finely chopped – 1 tbsp	Oil, warmed – 1 tbsp Oil - to deep fry Rock Salt - to taste
	Method :
	Mix all ingredients in a large bowl. Add enough water to make a soft pliable dough. Heat oil for frying in a frying pan. Divide dough into 12 portions. Roll into 4” rounds. Let 2 into hot oil, gently puff by pressing with back of a perforated spoon. When light golden, flip carefully, to fry other side. Drain, place on absorbent paper. Serve hot and puffed with potato sabzi or curds.
		Top
SABUDANA VADA

	Preparation Time :		20 minutes

	Serves :		3

	Ingredients :
	Sago (sabudana) – 1 cup Peanuts roasted (crushed coarsely) – ½ cup Green Chilies (crushed) - 7-8	Potato (boiled, peeled and mashed) - 7-8 Rock Salt - to taste Oil - to deep fry
	Method :
	Wash sago thoroughly and drain excess water. Soak it for 2-3 hours. Add all ingredients to it except oil. Mix well into a paste. Keep the oil in a deep frying pan to heat. Moist hands and make small flat balls. Slide the balls in the heated oil on medium flame. Fry till they are crisp and light brown in color. Drain them well using a perforated ladle. Makes about 10 vadas. Serve with peanut chutney.

		Top