Rediff reader Namrata Patel shares three delicious Navratri recipes. Check out!
Navrati, also popularly known as the 'Gujarati Sunburn' festival, has a lot of exciting things to look forward to.
For instance, F-O-O-D.
Just like the everyday khaana (food), upvas (fast) food can be equally delicious.
Here are three recipes you must try!
All Photographs: Jahnavi Patel/Rediff.com
Suran ki Sabji
Ingredients
- 500 gm suran (yam)
- 50 gm curd
- 2 to 3 green chillies, finely chopped
- 1 tbsp oil or ghee (vrat or fast food is mostly made in ghee)
- 1 tsp jeera
- Curry leaves (both optional)
- Salt as required
For garnishing
- Coriander leaves, finely chopped
Method
- Peel the skin of suran. Wash it well.
- Cut it into small pieces.
- In a pan, heat oil or ghee.
- Add jeera. Saute for a around three seconds.
- Add chillies and curry leaves. Saute for two to three seconds.
- Add suran and a little water (for the suran to cook well).
- When half cooked, add salt.
- When completely cooked, add curd or buttermilk.
- Garnish with coriander leaves.
Note
- If you are running short on time, you can prepare it in a pressure cooker too.
- Add all the ingredients, except curd. Wait for approximately three whistles for the sabji to be cooked.
- Add curd and garnish with coriander.
Farali Pattice
Ingredients
- 1/2 kg potato
- 1 fresh coconut, grated
- 1 1/2 tsp chilli paste
- 1 tsp jeera
- 1 tsp sesame seeds
- 1/2 cup fresh coriander leaves
- 3 to 4 tsp sugar
- 10 to 15 raisin, cut in pieces (optional)
- 100 gm arrowroot
- Oil for frying
- Salt as per required
Method
For filling
- Add coconut, chilli paste, jeera, sesame seeds, salt, sugar and raisins. Mix well.
For the outer covering
- Boil the potatoes, mash it well.
- Add salt and two to three teaspoon of arrowroot. Mix well.
- Divide the potatoes into balls of equal size.
- Make it like a flat puri with the help of your palms. Don't make it very thin.
- Place a bit of the filling on it. Join the ends and cover it from all the sides. Roll them into bite-size balls.
- Roll the balls/pattice into the remaining portion of arrowroot. This will ensure they don't open when you fry and it gets crispy.
- Heat oil in a pan and deep fry the pattice.
- Serve hot with green chutney or dates and tamarind chutney.
Samo Rice
Ingredients
- 250 gm samo rice (barnyard millet)
- 1 tbsp ghee or oil
- 2 green chillies, finely chopped
- 1 tsp jeera
- 25 gm groundnut, whole or ground
- 1 potato, finely chopped (optional)
- 50 gm curd
- Salt as per required
Method
- In a pan, add ghee or oil.
- Add jeera. Saute for a couple of seconds.
- Add the finely chopped green chillies. Saute further for 2 seconds.
- Add potato and groundnut. Keep sauteing for two to the2-3 mins.
- Once done, add samo rice followed by two cups of water.
- Add salt and bring it to a boil or until it is cooked.
- When it's cooked, add curd. Mix well and leave it on the gas for a couple of seconds.
Note: Do not make it completely dry. Let it be a little liquid in form.
Write in to us at getahead@rediff.co.in (subject line: Navratri Recipes) with your name, hometown and any interesting details about the origin of the recipe, along with a photograph if possible.
We will publish the best preparations on Rediff.com.
