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'.