Our Sous Chef Joydeep Mishra makes the experience of keeping a fast, more exciting! He shares two delicious recipes of Navratri Special dishes.

This Navratri create these delicacies at home and give your loved ones a festive treat!

 Arbi Anardana Tikki

INGREDIENTS                        QTY.

Arbi                                       100 gm

Potato                                  50 gm

Anar dana                           25 gm

Fresh Dhaniya                   10 gm

Jeera powder                    5  gm

Garam masala                   5 gm

Green chilli                        2 gm

Kishmish                             5 gm

Kaju                                       5 gm

Sendha namak                  to taste

Method:             

Boil the arbi and potato, keep aside to cool

For the Stuffing, make a mixture with anardana,  fresh dhaniya chopped, green chilli,

sendha kaju and kishmish.  Mash the boiled potato and arbi, mix jeera powder, dhaniya powder,

garam masala and sendha namak

Make small tikki with stuffing. Shallow fry, the tikkis and serve with mint chutney.

Arbi (Colocasia) is an essential ingredient during Navratri as this tropical  vegetable dates back in our history to about 5000 BC where it was in cultivation in India, and ever since its been a part and parcel of the Hindu myth and belief’s. Hence here too arbi plays an essential role during Navratri as it is a preffered vegetable that is sought after during the fasting period

Kuttu Mutthia with Saffron Gravy

INGREDIENTS                         QTY.

Kuttu atta                            100 gm

Ajwain                                  2 gm

Whole jeera                       2 gm

Kaju                                       5  gm

Magaj                                   5 gm

Green chilli                        2 gm

Refined oil                         50 ml

Desi ghee                            50 gm

Sendha namak                  to taste

Method:             

Make dough of kuttu atta with green chilly ajwain Ghee

& sandha  namak , make small balls take kuttu balls in hand & press with five fingers 

it will take a mutthia shape then deep fry & put them in hot water  & keep aside

Now make kaju paste along  with magaj, heat oil add cumin seed

then add kaju magaj paste add little bit of fresh cream,

soak saffron in lukewarm water, when kaju gravy starts boiling

add saffron salt as per taste  serve with kuttu puri and

beetroot & coconut salad              

This dish was born from the need of Kuttu atta (buckwheat flour) being an important ingredient, as  this is extensively used during the fasting period of Navratri. Hence the concept of an appetizing meal that can be used during the fast as well