its navratri time

8/8/2019 Its Navratri Time

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ts navratri time, time to fast, feast and wait for all therest of the festivals to hit you!

Navratri iscomposed of nine days of celebrating the female

energy of our creation, in the most revered form, theMother Goddess. All throughout India, from state tostate, the Goddesses are prayed.

"All Hindus celebrate this festival at the same time in


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different ways in different parts of India as well asaround the world. In the northern part of the country,the first nine days of this festival, called Navaratri, is

commonly observed as a time for rigorous fast,followed by celebrations on the tenth day. In westernIndia, throughout the nine days, both men andwomen participate in a special kind of dance aroundan object of worship. In the south, Dusshera or thetenth day is celebrated with a lot of fanfare. In theeast, people go crazy over Durga Puja, from theseventh till the tenth day of this annual festival.

Although, the universal nature of the festival is oftenfound to transcend regional influences and localculture, the Garba Dance of Gujarat, Ramlila ofVaranasi, Dusshera of Mysore, and Durga Puja ofBengal need special mention."Source.

From mychildhood days, Ive spent these nine days fasting andfeasting on yummy fasting food, hearing bhajans


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glorifying the mother goddess and waiting for my kanjak on the 8th day. (In Punjab, on the 8th(ashtami) day, little gifts and a plate of halwa-poori,

chole is given to little girls). Now that Im a big girl :DI make these special dishes at home too and hand outkanjaks to little girls around the neighbourhood anddaughters of my friends!

Now onto some yummy fasting food: fasting onnavratri days usually, means restricting oneself toonly certain things and avoiding grains, dals and most

spices and vegetables. Different people fast indifferent ways so please go ahead and tweak this kadiin anyway to suit you. This kadi may have someingredients that are not taken for strict fasting, and Iwill try to offer substitutions.

What youneed:


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For the koftas:

-2 cups finely grated carrots (can substitute withgrated plantains or sweet potato)-1 cup (approx) potato flour (can use rajgro flourthats used during fasting)-1 boiled and mashed potato-Salt (some people use black/rock salt) to taste-1/2 tsp chilli powder.-1 tsp whole black peppercorns

-Oil for deep frying

For the kadi:

- cup potato flour

-1 cup full cream milk (can use water too)

-2 cups yoghurt (preferably sour Indian curd)-Salt (some people use black/rock salt) to taste-1 tsp chilli powder

For the tadka:

-2 tbsp ghee-4-5 whole dried red chillies (broken into pieces)-2 tsp jeera (cumin seeds)

What you need to:

1. Combine the ingredients for the kofta to make a


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soft, moist dough, it should not be dry. Make intosmall balls. Makes about 22. (I made this to take tothe temple). Deep fry them in oil (or ghee, if you

want). Allow the koftas to cool.

2. Add milk, salt and pepper to taste to the potatoflour and combine to make a dosa-(pancake)-batter-like consistency. Keep aside. In another bowl, lightlybeat the yoghurt (curds).

3. In a big pot make the tadka: add the ghee and

when hot, add the jeera and broken red chilli pieces.When the spices become a shade darker, add thepotato flour batter and then add the beaten yoghurt.Bring to the boil.

4. When the kadi is boiling vigourously, turn the gasto a medium-low, and let it simmer until it thickens.

5. When the kadi thickens, switch off the gas and letit cool slightly. Add the koftas and gently stir. Let thekadi sit for some time (maybe 10 minutes) to allowthe koftas to soak up the liquid. Serve hot with vratrice or have as is with jeera potatoes.


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This is going to Vee of Past Present and Me for thewonderful event JFI special series: The festiveseries...

Labels: Carrot, Main, occasion, Potato, Potato Flour, VratKhana, Yoghurt15 comments |


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17Aug

Methi and Leftover dal ki missipoori with aalooRachna

Ok, I give in. Thiswhole week, I said to myself I wudn't fry, and be onthis 'healthy' salad diet. And what do you know?There's an event, more like an invitation to a partytoencourage us to fry pooris and to have it with theever tempting aaloo sabzi...grrrr

So yesterday I said, what the heck...I might as wellmake it :) which made hubby the happiest person onthe planet. Anita, this whole week you are shining onmy blog :), you sure are good at tempting others tocook. With blogging about food like this, for sure wewill never loose our tyres....


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Since its raining poori aalo in the blogosphere andeveryone was making pooris with plain aata, I

thought I should make my dal methi poori. Usingleftover dal? u ask; yup, I say.

I have two aaloo bhaji recipes here, one which I'vealways had in my parents house with poori, kachori,etc and the second one is a southie version, my mallufriend taught me. Each is in its own league. I madethe second one yesterday which was devoured before

I could take any pics :S

I usually make these pooris whenever there is anykind of leftover dal, and my hubby always encouragesme to make excess dal so that I make his dal pooris!!For the pooris I made yesterday I had lots of dalpalak (mung dal split with spinach and onion tomato

tadka) left from the previous day. The dal should be amushy mushy consistency. Offcourse these methipooris can be made on the tava with lesser oil too,but Anita said F R I E D, so we fried, :p.


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Image : The dry

ingredients before kneading with the dalFor the methi missi poori you need:-1 cup aata (any brown bread flour)-1 cup besan (chana flour)-2 tbsp dried kasuri methi-1 tsp dry dhania powder (optional)-some leftover dal

what to do1. In a bowl throw in the aata, besan and methi.Optionally add a tsp of dry dhania powder. Use theleftover dal to knead the dough (dont use any water).If you run out of the dal, use milk to combine the restof the flour. Make a fairly stiff dough. Even if theydont rise while frying, they will be moist because ofthe besan and dal. No chance of getting any cluries(cardboard like poories)!!

2. Take enough dough to make a 10cm round which is1/4cm in thickness (it should not be too thin, else you


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run the danger of them becoming cluries; it shouldnot be too thick, else you run the danger of them notgetting cooked through).

3. Deep fry them, in hot oil until they are pink incolour. Alternately toast them on a tava like missiroti, painting with a little bit of oil on both sides.

4. Find any bhaji to eat with and devour quickly. Alsoyou can have them just like that rolled with mango orlemon pickle. Its excellent tiffin and picnic food.

(Makes 12 small pooris)

Aaloo bhaji 1 (northie version)- has more gravywhat you need- 3-4 boiled potatoes finely chopped- 1 tomato finely chopped- 1 tsp jeera (cumin seeds)- 1 tsp methade (whole fenugreek seeds)- 3 tsp oil (any vegetable oil)- salt and chilli powder to taste


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- 3/4 tsp haldi (tumeric)- handful of finely chopped green coriander

w

hat you need to do1. Heat the oil in a deep pan. When hot, throw in thejeera and methade. When they change a few shadesdarker (which takes a few seconds), put in the tomatoand saute briefly. Add three of the chopped boiledpotatoes and add 3 cups water.

2. Whilst it starts coming to the boil, mash the one

potato that was not added. Add salt, chilli powder,and tumeric. Dont think the tumeric is too much, weneed a deep yellow colour. When it comes to a strongboil add the mashed potato and simmer for 10minutes. Garnish with coriander and serve with poorior kachori.

Aaloo bhaji 2(southie version) - is a semi dry consistencywhat you need


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- 3-4 boiled potatoes coarsely chopped- 1 onion coarsely chopped- 1 tsp finely chopped ginger

- 4-5 green chillies split- 1 tsp rai (mustard seeds)- 1 tsp urad dal- 3 tsp oil (any vegetable oil)- salt and chilli powder to taste- 1/4 tsp haldi (tumeric)- 4-5 sprigs of mint

what you need to do1.1. Heat the oil in a deep pan. When hot, throw in themustard seeds and urad dal. When the mustard seedsstarts to splutter(which takes a few seconds) add theurad dal and ginger and green chillies; saute untilthey change a few shades darker (which again takes afew more seconds) or when you hear people in the

adjacent room coughing. Put in the onions and sautefor some more time, until the onions becometranslucent. Add the chopped boiled potatoes and add1 and a 1/2 cups water.

2. While it starts coming to the boil, add salt, chillipowder, tumeric and mint. Here we need a lightyellow colour and I promise you the mint is the kingin this dish. When it comes to a strong boil, reduce toa simmer and cook for another 10 minutes. Servewith poori.


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Labels: Besan, Breakfast, Dal, Kerala, Main, Methi, Potato,Punjabi, Wheat19 comments |

01Apr

Creamy Stuffed TomatoesRachnaTomatoes.. I gotta have a bunch in my refrigerator nomatter what. Plus they act as a contingency for othercooking plans and recipe disasters. In fact I alwaysfind my family members wondering why they appearin every dish I make. Heck, I could throw them intomy green salad, who cares if its not green anymore.

Contingency because, when Im in one of those what-do-I-make confusion states or when Im just cookingfor myself, I settle down for a plain good old tomatoand black pepper sandwich. Nothing beats that!


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So when JFI for April was tomatoes hosted by RP ofMy Workshop, I jumped up and was like tomatosandwich? Nah..I decided on Creamy Stuffed

Tomatoes because its so different and my belovedtomato stands out in the sauce like a lovely settingsun in the sky. My, am I getting poetic today or what?I swear it the tomato effect!!!

This recipe is truly a fusion recipe and a first for myblog! Really, my mum takes all the credit for this lick-your-fingers invention. She intended to make her

stuffed green peppers and because I had accidentallychopped up her small hand picked dainty peppers inmy salad, she decided to take revenge on my stash oftomatoes. The sauce came along with some furthertweaks to the recipe and we sat down licking ourfingers and laughing on our little veggie war!!!

Ingredients

10-12 medium sized tomatoes coredNote: Tomatoes that are called Globe type aremedium-sized, firm, juicy, and like beefsteak varietyare good raw or cooked. We need tender ones for thisrecipe and a slight pogginess in the tomatoesdisqualifies them from this dish.


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Find single serving sized tomatoes to use since wewant to stuff them and serve them whole. To core atomato, use the tip of a sharp knife or peeler to makea shallow cut all around the stem end, and then popout the core. Scoop out the seeds and the pulp with agrapefruit spoon.


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Filling:2 medium sized potatoes boiled and mashed75g khoya/paneerSalt to taste tsp Chilli powder

Sauce:2-3 tblsp ghee/oil1 tsp jeera

1 cup (250ml) white sauce or roux1 large onion finely chopped100ml tomato pureeSalt to tasteChilli powderPinch of turmeric (to give it a creamish color) tsp dhania powder


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1. Combine well the ingredients forthe filling. Fill into the deseeded and cored tomatoes.The paneer/khoya can really be excluded if desired,but I feel they add a softness to the filling mixture.

2. Saute the jeera and onions in the ghee until the

onions are golden. Add the tomato puree and all thespices except the roux and saut for a further fewminutes. Add the roux when the onions and puree arewell cooked with the spices.

Note: To avoid the roux being lumpy, when combiningwith the milk, it is important that the milk be addedvery hot and in small quantities to the roux whilestirring, to ensure proper mixing.

3. Arrange the stuffed tomatoes in abaking tray. Preferably they should be served in thesame casserole/tray. Pour over the creamy sauce andbake in a preheated oven at 180 degrees C for 15-20minutes to allow the tomatoes to absorb all themoisture.


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4. Serve piping hot with Naan or a plain parantha. Itsgreat with a plain phulka too!!

Labels: khoya, Main, Potato, Tomato, White Sauce12comments |

08Mar

Cheese Veggie Potato CutletRachnaI hadnt blogged for so long and I promised I wouldcook for Jihva for ingredients bymahanandi, thismonth it was hosted by Vaishali from Happy Burp and

the ingredient for this month was potatoes. As sherightly describes it, its the most versatile vegetable Ihave ever come across, it can be boiled, baked, friedin hundreds of ways. It is true that we have a love-hate relationship with it. As much as we love it, any


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potato dish is sure to be calorie loaded. For me anypotato dish is an indugence and any preparationlivens up the family meal.

I had cooked on 17th feb and all ready to publish it onthe 1st of march. even then I am only managing topublish it now because I had to go for an emergencysurgery, thats why they say you never know whatsin store for you tomorrow! So live all you have fortoday.

Here is the recipe for Cheese Veggie Cutlet which isenjoyed so much in my home.

(Makes 16 medium filled cutlets)

Ingredients:


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6-8 medium sized potatoes (boiled)6-7 brown bread slicesSalt to taste

Jeera powderChilly powderFinely chopped coriander leaves

Breadcrumbs (dried) for coating1 egg or (1 tsp white flour mixed in water)

Filling:

100g cheese (any will do especially mozzarella)100g grated carrots100g grated cauliflower5-6 chopped green chillies50g grated ginger tsp coriander powder

Salt to taste

Method:


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Combine the ingredients for thefillings with salt and coriander powder.

Grate the boiled potato in a large mixing bowl. Soakthe bread slices in water, squeeze out the excess

water from your hands and add to the grated potato.Add, salt to taste, chilly powder and jeera powder,chopped coriander leaves to the mixture and foldtogether.

Divide the potato-bread mixture intomedium sized balls. Make a depression in each balland fill with about 2 tsp of the filling mixture. Coverup the filling and shape into a patty or cutlet shape.

When patties or cutlets are ready, dip in a bowl withbeaten egg (a mixture of water and 1 tsp maida can


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be mixed and used instead), and dip into a plate ofdried breadcrumbs. Deep fry until golden brown andserve hot!

its navratri time

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