Saib Ka Halva (Apple Halva)

Grated golden apples cooked with sugar and ghee, garnished with nuts and raisins.

Ingredients:

• 5-6 golden apples
• ½ cup ghee (clarified butter)
• 1 cup sugar (modify according to taste)
• Almonds slivered
• Cashew nuts chopped
• 2 green cardamoms
• 1 tsp cardamom powder
• ½ tsp Kewra essence or Rose water

Method:

• Peel off and grate the apples.
• Heat ghee in heavy based pan and add seeds of green cardamoms. Fry for a few seconds.
• Add grated apples and fry on medium heat for 5-7 minutes, stirring all the time, until almost tender and ghee leaves the side of the pan.
• Add sugar and cardamom powder. You should stir the mixture frequently to prevent any sticking. Fry for 10-15 minutes until nearly all the water has evaporated.
• Heat 2-3 tbsp ghee in a small pan and fry nuts in it. Add this to apple halva. This gives glazing and flavor to halva.
• Remove from fire and mix in the Kewra essence or rose water.
• Garnish with almonds and cashew nuts. Serve hot.

Do You Know:
Apples contain strong antioxidants making the blood less sticky and less likely to clot helping to reduce blood pressure.
They are also believed to be a great source of flavonoids. They contain high amounts of Vitamin C, which is reported to help strengthen the immune system.Their pectin content may help lower cholesterol levels and treat diarrhea.
They feature chlorogenic acid, which may help fight against cancer.
Eating apples is said to be useful for people on weight loss programmes, as they have a lower glycemic index than other fruits.

Vrat Ke Chawal Ki Kheer (Samo Rice Pudding)

This rich and creamy Vrat Ke Chawal ki kheer (Samo rice pudding) is made with milk, flavored with cardamom and rose water, and topped with almonds and raisins.

Ingredients:

• ½ cup Samo Rice / Bhagar/ Vrat Ke Chawal
• 4 cups full cream milk
• 1 tsp cardamom powder
• Few strands of saffron
• ¼ cup blanched and slivered almonds
• Few raisins
• ½ cup sugar (adjust according to taste)
• 1 tsp Kewra water or Rose water

Method:

• Wash and soak Vrat ke Chawal (samo seeds) for 30 minutes.
• In a large saucepan boil milk, add the drained samo rice and simmer till the kheer is creamy.
• Add sugar, almonds and raisins. Stir and simmer for another 2-3 minutes. Turn off the fire. Allow the kheer to cool down.
• Sprinkle cardamom powder, saffron and Rose water.
• Chill in refrigerator and serve.

Do You Know?

Samo Rice or Bhagar or Jungle Rice , a seed of a grass namely Echinochloa Colonum grows amongst the rice paddy as it requires damp and moisture laden soil. With digestible fibers, high nutritional content and excellent nourishment, bhagar is immensely popular amongst the Indian majority. Prepared in different styles across various states, it forms a heavy and a filling meal.

Sookha Aloo Tamatar (Dry Potato Curry)

Potatoes are cooked in spiced tomato puree.

Ingredients:

• 2 medium potatoes diced
• 2 red tomatoes chopped in small pieces
• 2 tbsp cooking oil
• ½ tsp cumin seeds
• 1 tsp ginger paste
• 1 tsp green chili paste
• Rock Salt to taste
• ½ tsp black pepper powder

Method:

• Heat oil in a pan, add the cumin seeds to it. When the seeds stop spluttering, add chopped tomatoes, ginger paste, green chili paste and fry for a minute.
• Add diced potatoes, black pepper, Rock salt and stir fry for 2-3 minutes so that potatoes are mixed properly with the spices.
• Simmer covered on low flame until potatoes are done.
• Garnish with mint leaves and serve hot with Kuttu Ki Poori and Raita.

Do You Know?

Potatoes should be stored in cool and dry place. They can be kept at room temperature for up to two weeks. If potatoes are purchased in a plastic bag, remove them from the bag and place them in a basket or other such type of container so that they will have proper air circulation.

Do not store potatoes in the refrigerator because the cold temperature will convert the starches into sugar and the potato will become sweet and turn dark when cooked.

Do not store them with onions, the gas given off by onions accelerates the decay of potatoes.

Water Chestnut Flour Rolls (Singhara Rolls)

Prepare Pancakes from Water Chestnut Flour (Singhare ka Atta) and fill these with potato mixture to make Rolls. Filling can be prepared from cottage cheese also.

Ingredients:

For Pancakes:

• 1 cup Singhare ka Atta (Water Chestnut Flour)
• Rock salt according to taste
• ½ tsp green chili paste
• ½ tsp ginger paste
• Oil/Ghee

Filling for Rolls:

• 1 big potato boiled and chopped in small pieces
• 1 tbsp oil
• ¼ tsp cumin seeds
• 1 green chili chopped
• 4-5 curry leaves
• ½ tsp red chili powder
• 1 tbsp chopped coriander leaves
• Rock Salt to taste

Method:

• Make a thin batter of Water Chestnut Flour (little thinner than dosa batter), keep it aside for 30 minutes.
• Take a pan and heat 1 tbsp oil. Add cumin seeds and curry leaves, when they stop spluttering add chopped potato, red chili powder, chopped green chili, chopped cilantro and Rock salt. Fry for 2-3 minutes and remove from heat. Stuffing is ready. Keep it aside for later use.
• Take a griddle (tava) or a flat non sticking pan, grease it and then heat it over medium flame for about a minute.
• Now take ¼ cup of batter and spread it on the pan in a circular shape. Pour ghee/oil in the form of trail along the outer edges of the pancake.
• Flip when the underside is cooked. Apply the ghee/oil in the same way again. Wait until this side is also cooked.
• Remove when well done on both sides. Place pancake in a plate and keep filling in the centre and roll it. Singhara Roll is ready.
• Serve hot with chutney.

Note: You can eat the pancake with Aloo ki Sabji just like that without making rolls.

Do You Know?

Seventh Durga is Kalratri. She makes her devotees fearless. Being auspicious she is called "Shubhamkari."
A popular legend associated with the celebration of Navratri Festival is the story of Lord Rama, who wanted to rescue his wife Sita, from the demon king Ravana. To free her from the clutches of the demon king, Lord Rama worshipped Goddess Durga in her nine different forms, for nine days, so that he gets all the strength and power to kill Ravana. All the nine days became Navratri and hence, celebrated every year.

On the tenth day, Rama killed Ravana and that day is called Vijayadashmi or Dussehra.

Pudina Paneer

Paneer is cooked in the sauce of mint, green chilies and ginger.

Ingredients:

• ½ pound cottage cheese (paneer) cut into 1 ½”squares

• 1 cup fresh pudina (mint) leaves

• 5-6 green chilies

• 1” ginger

• 1 tbsp cashews broken

• ½ tsp ground pepper

• Rock Salt to taste

• 1 fresh lemon

• 2tbsp oil

• 1 tbsp ghee

• ½ tsp cumin seeds

Method:

• Grind cashew nuts, mint leaves, green chilies, and ginger to a paste in grinder.
• Heat oil in a pan over medium heat; add paneer pieces and sauté until light brown.
• After sautéing take out paneer pieces from pan and add cumin seeds in the same oil. When seeds stop spluttering, add ginger, chili, mint paste and fry till oil starts separating.
• Add paneer pieces and Rock salt to this, mix well. Cover the pan and simmer for 2-3 minutes.
• Squeeze in lemon.
• Garnish with melted butter or ghee and ginger juliennes.
• Serve hot with Kuttu ki Poori and Sookhi Aloo ki Sabji

Do You Know?

On the sixth day, the goddess Durga is worshipped as Katyayani. Seated on her vehicle lion, Katyayani has three eyes and eight hands.
The Chhatarpur Temple, formally known as Adya Katyayani temple, which is dedicated to Goddess Katyayni, is located at Chhatarpur, on the southwestern outskirts of the city of Delhi, India. It is the second largest temple complex in India.

Fruit Cream

Lots of fruit and nuts are mixed in cream which is prepared by mixing fresh paneer (cottage cheese), yogurt and cream of coconut.

Ingredients:

• 1 cup fresh homemade cottage cheese (make Paneer at home)
• 1 cup yogurt (smoothly churned)
• 2 tbsp cream of coconut
• Milk according to requirement
• 3-4 tablespoons sugar (more or less depending on taste)
• ½ tsp rose water
• 2-3 cups of fruits cut into small pieces (banana, apple, pineapple, strawberry)
• Nuts, Resins and Seeds

Method:

• Combine cottage cheese, sugar, rose water in blender.
• Take out in a bowl. Mix cream of coconut and yogurt.
• Adjust the consistence by adding milk.
• Mix fruits and nuts.
• Garnish with some more fruits and nuts.
• Serve chilled

Do You Know?

Coconut cream is thicker than coconut milk. It has paste like consistency, with mild non-sweet taste.

Coconut cream can be made by simmering 1 part shredded coconut with one part water or milk until frothy, then straining the mixture through a cheesecloth, squeezing out as much liquid as possible; this is coconut milk. The coconut milk is refrigerated and allowed to set. Coconut cream is the thick non-liquid part that separates and rises to the top of the coconut milk.

Cream of coconut is coconut cream that has been sweetened for use in desserts and beverages like the Pina colada.

Kachche Kele (Plantain) Ke Cutlets

Boiled Green Plantain is mixed with Sabudana (Pearl Sago) and peanuts to prepare stir fried Plantain cutlets.You can use raw banana also in place of plantain in this recipe.

Ingredients:

• 2 green plantain/raw bananas/ Kachche Kele
• 2 potato medium sized boiled and mashed
• ¼ cup sago
• ¼ cup peanuts roasted and crushed
• 1 tbsp ginger grated
• 1 tbsp green chili chopped fine
• ½ tsp cumin seeds
• ¼ cup coriander leaves chopped finely
• 2 tbsp lemon juice
• 1 tsp black pepper powder
• Rock Salt to taste
• Oil to Stir fry

Method:

• Soak sago in ½ cup of water for 2 hours. Drain off excess of water after that and then keep aside for later use.
• Cut each plantain/raw banana in two pieces. Dip these pieces in a bowl of salted water for some time. Boil them in a pan in 4 cups of water until pieces are just tender but not mushy. Drain and keep aside to cool a little. Peel off the plantain/raw banana pieces and then mash with potato masher.
• Now in a big bowl, mix mashed banana, mashed potato, soaked sago and crushed peanuts along with other ingredients except the oil for frying.
• Make small balls of the mixture. Flatten them and give them desired shape.
• Heat 2 tbsp of oil in a frying pan and stir fry these until golden brown and crispy.
• Serve hot with chili chutney.

Do You Know?

On the fifth day, the form of Goddess worshipped, is called Skand Mata.

She is the daughter of Himalaya. After observing penance she got married to Shiva.

She is the mother of Kumara or Skanda or Kartikeya, who was chosen by gods as their commander in the war against the demons.

Skanda Mata is a deity of fire.

Vehicle or vahanam of Skanda mata is a lion (Simha vahini).She has three eyes and four hands. She is white and seated on a lotus. Skanda is seated in her lap.

Vrat Ke Chawal (Samo Seeds) Pulao

Today is the fourth day of Navratri and I made Samo Seeds Pulao, and Makhane Ki Kheer.

Here is the simple recipe of Vrat Ke Chawal (Samo Seeds) Pulao.

Ingredients

• 1 cup Vrat Ka Chawal (Samo Seeds)
• 2 tbsp Ghee
• 1 tsp Cumin Seeds
• 1 bay leaf
• 5 Cloves
• 1 Dry whole red chili
• 1 medium Potato diced in small pieces
• 1 Capsicum diced
• 2 green chilies chopped
• Rock Salt to taste
• ½ tsp. black pepper powder
• 3 cups Water
• Chopped cilantro to garnish

Method

• Wash and soak Samo Seeds for 2 hours. Drain and keep aside.
• Heat the ghee in a pan over medium flame. Add cumin seeds, bay leaf, cloves and whole red chili to the ghee.
• When cumin seeds stop spluttering, add potato, capsicum, chopped green chilies and Vrat Ka Chawal.
• Stir-fry a little; add rock salt, black pepper powder, chopped cilantro and 3 cups of water
• Cover the pan and let it simmer on low flame till the Samo Seeds are done (you can cook in pressure cooker also).
• Garnish with green coriander
• Serve hot with yogurt Raita.

Do You Know?

Maa Kushmanda, is the form of the goddess which is worshipped on the fourth day. It is believed that Kushmanda is the creator of the entire Universe and she has created the entire Universe by her laugh.

She resides in solar systems. She shines brightly in all the ten directions like Sun. She has eight hands. Seven types of weapons are shining in her seven hands. Rosary is in her right hand. She seems brilliant riding on Lion.

Plantain / Raw Banana Fritters

Today is the third day of Navratri and I made Green Plantain or Raw Banana Fritters, Chili Chutney, Fruit Chaat and Sabudana Ki Kheer.

Here is the recipe of Raw Banana Fritters.

Ingredients:

• 2 Green Plantain or Banana Unripened
• 1 cup Singhare ka Atta
• Rock salt to taste
• ½ tsp red chili powder
• ½ tsp amchoor powder
• 1 tsp green chili paste
• 1 tsp ginger paste
• 2 tbsp cup cilantro leaves chopped
• Cooking oil for deep frying

Method:

• Mix the Singhare ka Atta, rock salt, red chili powder, amchoor powder, green chili paste and ginger paste in a bowl.
• Add water to the mixture and transfer it to a blender. Beat the Atta water mixture in blender for 1-2 minutes to incorporate air (this will make the batter fluffier). Let the batter rest 10 minutes in a warm place
• Cut each plantain/banana in to two pieces. Put these pieces in a bowl of salted water. Let them stand for some time.
• Take about 4 cups of water in a pan and boil it. Now add plantain/banana pieces to the boiling water and let the water boil until pieces are tender but not mushy. Drain and keep the pieces aside to cool a little.
• Peel off the plantain/banana and cut each piece lengthwise into strips. If banana is big sized you get 8 strips from one banana.
• Sprinkle little red chili powder and salt to plantain/banana pieces, and mix gently.
• Heat the ghee/oil in a kadhai/pan over medium flame for deep-frying.
• Dip strips of plantain/banana in batter and put in the hot oil.
• Fry the fritters, 2-3 at a time, until reddish gray and crisp.
• Drain on paper towel.
• Serve the Serve Plantain/Banana Fritters with Chili Chutney and/or Peanut Coconut Chutney.

Do You Know?

On the Third Day of Navratri, third form of Goddess Durga known as Chandraghanta is worshipped.

Maa Chandraghanta is one who establishes justice and wears crescent moon on her head. Because of this bell shaped mark of moon which is present on the fore head of Maa Chandraghanta, Maa is known as Chandraghanta.

“Chandra Ghanta” meaning supreme bliss and knowledge, showering peace and serenity, like cool breeze in a moonlit night. By her blessings all the hindrances coming in way of a person are removed. Her pleasant looks clears all sorrows and sadness of her devotees. Her roaring voice alerts and makes the Demons to tremble.

Chili Chutney

Please mind it ....it is only for chili lovers....

Ingredients:

• ½ cup fresh coconut chopped
• 15 dry whole red chilies
• Rock salt to taste
• ¼ tsp cumin seeds
• 2-3 tbsp lime juice

Method:

• Mix all the ingredients and grind in a grinder.
• Serve with Paneer Pakodas or Raw Banana Fritters.

Do You Know?

When you eat less food, during fasting, your metabolism slows down to conserve energy. Then, when you go back to your usual diet, your lowered metabolism may cause you to store more energy, meaning that you will probably gain back the weight you lost and possibly even put on more weight when eating the same calories you did before the fast.

Fruit Chaat

Sweet, tart and spicy quick mix of fresh fruits is the most comforting food during fasting days.

Get whatever seasonal fruits are available, and get your hands on to enjoy a yummy fruit chaat.

Ingredients:

• 1 cup banana cubes
• 1 cup apple cubes
• 1 cup strawberry cubes
• 1 cup peach cubes
• 1 cup pear cubes
• 1 cup plum cubes
• ¼ tsp black pepper powder
• 1/2 tsp Chaat masala
• Rock salt to taste
• 2 tbsp lemon juice

Method:

• Mix all the ingredients in a bowl.
• Cover with a plastic wrap and let chill in the refrigerator for 1 hr atleast for flavors to blend.
• Serve chilled.

Do You Know?

The great legend of Navaratri dates back to the story of Mahishasura, the mighty demon, who worshipped Lord Shiva and obtained invincible powers. Soon, he started killing the innocent lives on the earth and set out to win the seven lokas, and acquired the swarglok. Even the three mighty Gods of the Hindu Trinity- Lord Brahma, Lord Vishnu and Lord Shiva were unable to defeat him. Therefore, all the Gods, including the Hindu Trinity, united their supreme powers and created a divine being called Shakti or Durga, the Warrior Goddess.

Paneer Pakoda

Today is the second day of Navratri and I made Paneer Pakoda, Peanut Chutney, and Bottle Gourd Halwa.

Ingredients:

• 1 cup paneer (cottage cheese) cut into rectangular pieces
• 1 cup Singhare ka Atta
• Rock salt to taste
• ½ tsp red chili powder
• ½ tsp amchoor powder
• 1 tsp green chili paste
• 1 tsp ginger paste
• 2 tbsp cup cilantro leaves chopped
• Cooking oil for deep frying

Method:

• Mix the Singhare ka Atta, rock salt, red chili powder, amchoor powder, green chili paste and ginger paste in a bowl.

• Add water to the mixture and transfer it to a blender. Beat the Atta water mixture in blender for 4-5 minutes to incorporate air (this will make the batter fluffier). Let the batter rest 30 minutes in a warm place

• Sprinkle little salt, red chili powder on the Paneer pieces .

• Heat the ghee/oil in a kadhai/pan over medium flame for deep-frying.

• Dip pieces of paneer in the batter. Put each batter-coated paneer in the hot oil.

• Fry the paneer pakodas until reddish gray and crisp.

• Drain on paper towels.

• Serve the paneer pakoda with Peanut Coconut chutney.

Do you know?

On Second Day of Navratri, second form of Goddess Durga known as 'Brahmacharini', is worshipped.

Her name is derivative of the word 'Brahma', which means 'Tapa' or penace. She is also a form of Uma or Parvati, a form of Mata Shakti.

Peanut Coconut Chutney

I utilized fresh coconut, which I offered to Ma Durga on the first day of Navratri, in the form Peanut Coconut Chutney.

Serve this chutney with Sabudana Cutlets, Paneer Pakoda.

Ingredients:

• ½ cup peanuts roasted
• ½ cup fresh coconut chopped
• 8-10 green chilies
• Rock salt to taste
• ¼ tsp cumin seeds
• 2-3 tbsp lime juice

Method:

• Mix all the ingredients and grind in a grinder.
• Serve with Paneer Pakodas or Raw Banana Fritters.

Do You Know?

In Gujarat, Garba is performed during the nine nights of Navratri. It symbolizes the worship of Goddess Jagdamba.

The word 'Garba' is derived from 'Garbha Deep', a lamp placed inside a perforated earthen pot or Garba. The perforated pot is illuminated by the lamp inside it, which represents the embryonic life.

According to the legends, Usha, the grand daughter-in-law of Lord Krishna, popularized Lasya Nritya, which is today known by the name - Garba.

Ghiya Ka Halwa (Bottle Guard Halwa)

I like Bottle Gourd Halwa because unlike other Halwas, it needs less fat and sugar; moreover, Bottle Gourd itself is very cooling and anti bilious vegetable. It gives a feeling of relaxation after eating it.

Ingredients:

• 2 cups grated bottle gourd (Ghiya)
• 1 tbsp ghee (clarified butter)
• 1/3 cup sugar (according to taste)
• ½ tsp crushed cardamom
• ¼ cup khoya powder or grated khoya
• Few broken cashew nuts and almonds

Method:

• Wash and grate the bottle gourd.
• Take grated bottle gourd and 2 cups of water in a pan. Boil till the bottle gourd is tender. Drain it and keep aside to cool.
• When the bottle gourd is completely cooled, squeeze it with both the hands to remove excess of water.
• Heat the ghee in a kadhai/wok over medium flame. Add crushed cardamom, boiled bottle gourd and sugar. Cook, till most of the moisture has evaporated (stirring occasionally, to avoid them from getting burnt).
• Remove from flame and mix in grated khoya or khoya powder.
• Garnish with nuts and serve.

Do You Know?

Navratri Garba is the most colorful form of the dance. The dance is generally performed by women, but men also take part nowadays.

In the primitive form of Garba dance, the women place the pot 'Garba', with lamp on their head and move in a circular motion. They sing and clap their hands simultaneously and synchronize their circular steps, very gracefully.

The dance is accompanied by folk instruments. The pot is filled with a betel nut and a silver coin. On top of it, a coconut is place, giving it the appearance of a holy 'Kumbh'.