Navaratri special: From Makhana Kheer to Sabudana Thalipeeth, here are six recipes from the kitchens of Novotel and Hilton
Navaratri is here and many of you must be observing fast. To sail you through the coming days, we bring to you Navaratri recipes from Executive Chefs of Novotel Imagica Khopoli and Hilton Mumbai International Airport.
While Chef Avinash Kumar (Novotel) shares the recipe of Sabudana Wada, Sitaphal Sabji and Makhana Kheer, Chef Dinesh Mhatre (Hilton) helps us with Sabudana Thalipeeth, Falahari Cheela and Shinghada Sheera to gorge on during this Navratri season
1. Shinghada Sheera
Water chestnut flour - 200 gms | Ghee - 20 gms | Sugar - 100 gms | Cardamom powder - 3 gms
For garnish: Almond flakes - 5gms | Pistachio flakes - 5 gms
■ Heat the ghee in a pan, add Waterchesnut flour and cook on a slow flame for four minutes or till it turns light brown in colour, while stirring continuously.
■ Add 2 cups of warm water, mix well and cook on a slow flame for another four minutes or till all the water has been absorbed, while stirring continuously.
■ Add the sugar, mix well and cook on a slow flame for more minutes, while stirring continuously.
■ Switch off the flame, add the cardamom powder and mix well.
■ Garnished it almonds and pistachios.
2. Sabudana Thalipeeth
Soaked sabudana - 175 gms | Boiled and mashed potatoes - 2 | Crushed and roasted peanut - 100 gms | Oil - 10 ml | Cumin seed - 8 gms | Green chilli paste - 5 gms | Cilantro - 5gms | Sendha salt - 4 gms
■ Drain sabudana, add mashed potatoes, cumin seed, green chilli paste, cilantro, sugar and salt. Now knead it into a soft dough.
■ Spread a portion of dough on flat plastic surface and flatten it with damp fingers.
■ Now, take a pan, add some oil and carefully place the thalipeeth on it, cook on both sides.
3. Falahari Cheela
Potatoes - 3 | Chopped green chilli - 2 | Chopped coriander - 10 gms | Sendha salt - 4 gms | Black pepper powder - 3 gms | Ghee - 20 gms
■ Peel, wash the potatoes thoroughly and soak them in water. Use the grater for shredding the potato. Once grating is done, add pepper powder, green chillis and coriander leaves. Mix it well.
■ Heat the pan at medium flame and spread desi ghee on it. Now, take some potato mixture and spread it evenly forming a round shape using a spoon. Its thickness should be around ½ cm.
■ Cook it for about two-three minutes on medium flame. Once the cheela has turned slightly brown from the bottom, flip the side and allow that also to turn slightly brown.
4. Sabudana Wada
Sabudana - 150gms | Green chilli - 3 gms | Potato - 60 gms | Peanut - 3 gms | Sendha salt | Curry leaf - 2 gms | Coriander - 3 gms | Oil - 250 ml
■ Soak sabudana for about two-three hours. Once it is done, strain the water and mix it with boiled potatoes, green chillies, chopped curry leaves, chopped coriander and crushed peanuts.
■ Now make patties with the mixture and deep fry them until they turn golden brown
5. Sitaphal Sabji
Pumpkin - 180 gms | Cumin seeds - 3 gms | Turmeric powder - 2 gms | Cumin powder - 2 gms | Coriander powder - 2 gms | Green chillies - 2 gms | Red chilli powder - 10 gms | Sendha Salt | Oil - 10 ml
■ Peel the pumpkin and cut it into even-sized cubes.
■ Heat oil in a pan and add cumin seeds. Once they crackle, add pumpkin cubes and saute them.
■ Add cumin powder, coriander powder, chilli powder and turmeric powder and cook it until pumpkin gets tender, add water if required.
■ Garnish it with chopped coriander
6. Makhana Kheer
Milk - 200 ml | Sugar - 60 gms | Makhana - 50 gms | Cardamom powder - one pinch | Pistachio - 5 gms | Condensed milk - 200 gms | Ghee - 2 tbsp
■ Heat ghee in a pan sauté makhana until they turn golden.
■ Take another pan and heat the milk. Let it simmer for 8-10 minutes. Add lotus seeds and cook it for a couple of more minutes. Now, add condensed milk.
■ Add sugar as per your taste and a pinch of cardamom powder. Add makhanas and garnish it with chopped pistachios.