Vrat Special Navratri Thali I Navratri Recipes I नवरात्रि व्रत की फलाहारी थाली I Pankaj Bhadouria

Vrat Special Navratri Thali I Navratri Recipes I नवरात्रि व्रत की फलाहारी थाली I Pankaj Bhadouria

We are always looking for new Navratri Recipes! Navratri is a festival celebrated all over the country for 9 days, twice a year. Along with fasting, there is also feasting as these are 9 days of celebrations. And that is why we keep trying new Navratri Recipes.
I am sharing with you a Navratri Thali with some interesting Navratri Recipes.
This Navratri Thali includes special falahari Navratri Recipes of Malai Kofta, Dahi ke Aloo, Gud khatai ki kaddu sabji, Sabudana kheer and Sama Pulao.
All these Navratri Recipes in this Navratri Thali have been included keeping in ming the dietary restrictions followed during Navratri.
Enjoy the festival with these Navratri Recipes in my Special Navratri Thali!


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Recipe :

Malai Kofta

Ingredients:
2 large Boiled Potatoes
200g paneer
2 tbsp cashew paste
½ cup yoghurt
Rock salt to taste
1 tsp black pepper powder
3-4 Cloves
3-4 cardamom
½ cup cream
2 tbsp kuttu atta
½ cup tomato puree
3 tbsp ghee
1 tbsp chopped ginger
1 tbsp chopped green chilies

Method :
Grate the potatoes, paneer. Add ½ tsp rock salt, 2 tbsp kuttu atta and mix well. Make a dough and break into balls. Roll the balls in kuttu flour and fry till golden.
Heat 1 tbsp ghee and add cloves, cardamom, cumin seeds. Add ginger , green chilies and saute till fragrant. Add the tomato puree, cashew paste, yoghurt and mix well. Add 1 cup water, bring to a boil. Simmer for 4-5 minutes and strain the gravy. Return gravy to pan, add the cream, salt, pepper to taste and finish with a pinch of sugar. Place kofta balls in the dish. Pour the gravy over it and serve.

Dahi ke Aloo

Ingredients:
4 boiled potatoes
2 cups dahi
1 tbsp chopped ginger
1 tbsp chopped coriander
2 tbsp chopped coriander
1 tsp jeera
1 tbsp chopped coriander
Rock salt to taste

Method:
Cut boiled potatoes into cubes. Heat the ghee in a pan. Add the cumin seeds, ginger, chilies and sauté till fragrant. Add the potatoes and stir fry till golden. Add beaten yoghurt, 1 cup water, salt, pepper to taste and bring to a boil. Simmer for 3-4 minutes. Serve garnished with lots of coriander leaves.

Kaddu ki Subji

Ingredients:
500g pumpkin
1 tbsp chopped ginger
1 tbsp chopped coriander
1 tbsp chopped coriander
1 tsp jeera
Rock salt to taste
¼ cup grated jaggery
2 tbsp mango powder

Method:
Chop pumpkin into 1” pieces. Heat the ghee in a pan. Add the cumin seeds, ginger, chilies and sauté till fragrant. Add the pumpkin, salt to taste and mix. Cover and cook for 9-10 minutes till pumpkin is mushy. Add the grated jaggery, dry mango powder and mix well. Cook for 3-4 minutes and serve.

Sawa ki Pulao

Ingredients:
1 cup sawa rice
2 tbsp desi ghee
8-10 cashew nuts
2 tbsp raisins
1 tsp jeera
2 tbsp chopped coriander leaves
2-3 cloves
2-3 cardamoms
Rock salt to taste

Method:
Heat the ghee in a pan. Fry the cashew nuts and remove. Add the cumin seeds, cloves 7 cardamoms. Allow t osplutter. Add the sama rice and saute for 2-3 minutes. Add 2 ½ cups water, salt to taste, cover and cook till rice is done. Add coriander leaves, mix and serve.

Sabudana Kheer

Ingredients:
500 ml milk
1/2 cup sabudana
1/2 cup sugar
dry fruits to taste
¼ cup makhana

Method:
Soak the sabudana for 2 hours. Boil the milk and add drained sabudana. Cook till the sabudana is mushy. Add sugar and dry fruits and mix well. Cook for 3-4 minutes.
Serve chilled.


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