NAVRATRI SPECIAL THAALI

JAI MATA DI…DAY 5 OF NAVRATRI. On this day we worship MAA SKANDMATA

Using a lion as a vehicle She holds her son, "SKAND" in her lap while displaying 3 eyes and 4 hands; two hands hold lotuses while the other 2 hands respectively display defending and granting gestures. Its said, by the mercy of Maa "Skandmata", even the idiot becomes an ocean of knowledge such as "Kalidas".

NAVRATRI SPECIAL DAY 5

NAVRATRI VRAT THALI :

Comprises of : Tamatar Gravy Paneer, Aloo ki sabzi, Swank ke chawal ki khichdi, swank ke aate ki roti, fruit chaat, falaal rayta aur sabudane ki kheer

Ingredients for Tamatar Gravy Paneer :

• 3-4 tomato puree (tamatar peese huye)
• Cottage cheese dices (tukro mein katta paneer)- 150gms
• Cumin seeds(jeera)- one fourth teaspoon
• Red chilli powder (degi mirch)- one fourth teaspoon
• Salt (Namak)- to taste
• Refined oil- 1 teaspoon

Method:

• Heat oil in small deep frying pan (chhoti kadhai) and add jeera, and let it crackle
• Add tomato puree and let it come to boil and stir in between to avoid burning from bottom
• Add salt and red chilli powder and let it cook for 1-2min.
• Add cheese and cook it for other 1-2min and put off the flame. Tamatar gravy paneer is ready

Ingredients for Aloo ki sabzi:

• Boiled potatoes and diced (ubaale huye aaloo aur katte huye)- 2-3
• Tomato puree (peese huye tamatar) – 2
• Grated ginger (kaddookas kiya adrak)- half teaspoon
• Cumin seeds (jeera)- one fourth teaspoon
• Turmeric powder (haldi)- one fourth teaspoon
• Red chilli powder (lal mirch powder)- one fourth teaspoon
• Salt (namak)- to taste
• Refined oil – 1 teaspoon

Method:

• Heat oil in pan and add cumin and let it crackle
• Add ginger and tomato puree and stir it to avoid burning
• Add turmeric powder, red chilli powder and salt and cook it for 1-2 min
• Add diced potatoes and add little water and close the lid and once gravy get thick, put off the lid. Aloo ki sabzi is ready

Ingredients for swank ke chawal ki khichdi:

· Swaank ke chawal- half cup (washed and soaked for half an hour)-dhulle aur aadha ghanta bheege huye

· Finely chopped tomatoes (barik katte tamatar)- 1

· Turmeric powder (haldi powder)- one fourth teaspoon

· Green chillies (finely chopped)- barik katti hari mirch-1 (optional)

· Grated ginger (kaddookas kiya adrak)- half teaspoon

· Salt (Namak)- to taste

· Oil – 1 teaspoon

Method:

· Take oil in cooker and add tomatoes.

· Add green chillies and ginger and mix

· Add turmeric powder and salt and mix well

· Add rice and water (one and half cup water)

· Close the lid and keep flame on medium and let two whistles come and put off the flame. Khichdi is ready

Ingredients for swank ke aate ki roti:

• Swaank ka aata – 250gms
• Salt- one fourth teaspoon
• Grated raddish and squeezed / mashed potatoes (anyone as per your liking)- (kaddookas ki huyi mooli aur halke haatho se nichod kar paani alag kar dein/ maslle huye aloo) - one fourth cup
• Oil to fry roti – 2-3 spoons
• Water to kneed the dough

Method:

· Kneed the soft dough by mixing all ingredients except oil

· Take a ball of dough and apply some oil on your hands to avoid sticking of dough and flatten dough on your hands to give it shape of roti

· Put some oil on hot tawa and let it cook on slow flame. Add some oil around roti to avoid sticking of roti and cook roti from both the sides evenly.

· This roti takes more time as compared to normal wheat atta. Once roti turns golden brown, remove it from tawa. Roti is ready

Ingredients for fruit chaat:

• Half cup diced apple (chhote katte huye seb)
• Half cup diced boiled potatoes ( chhote tukro mein katte huye ubaale huye aloo)
• Half cup diced cucumber (chhote katte kheere)
• Imli chutney (recipe on the blog)- 2-3 spoons
• Red chilli powder (pissi huyi lal mirch)- one fourth teaspoon
• Salt (namak)- to taste

Method:

• Take a bowl and toss all the ingredients well. Chaat is ready

Ingredients for falaal rayta:

• Curd (dahi)- 250gms
• Boiled diced potato (uballa huya katta hua aloo)- half cup
• Diced cucumber (chhote tukro mein katta hua kheera)- half cup
• Diced tomato (chhote tukro mein katte huye tamatar)- half cup
• Salt (Namak)- to taste
• Red chilli powder (pissi lal mirch)- one fourth teaspoon
• Cumin seeds roasted and grinded in powder (bhoona hua aur peesa hua jeera)- one fourth teaspoon

Method:

• Beat curd well to remove lumps if any.
• Add rest all ingredients well. Can also add some milk if consistency is too thick.
• Rayta is ready. You can keep in fridge and let it be cool before serving

Ingredients for Saboodana ki kheer:

• Saabodana (one fourth cup)- washed and soaked in warm water for one hour (dhulle aur garam pani mein ek ghante ke liye bhigoye huye)
• Milk – 1 and half cup
• Sugar – to taste
• 6-7 unevenly crushed almonds (khurdarre koote huye badam)
• Raisins – 15-20 (kishmish/soggi)

Method:

• Boil milk in the pan and add saboodana and keep flame on slow
• Keep stirring in between to avoid burning from bottom
• Add sugar and let it cook till consistency of kheer become thick
• Remove kheer from flame and let it come to normal room temperature
• Garnish kheer with almonds and raisins and keep it in fridge to relish thandi kheer

And next….. What next!!!!! Food is ready dear. Great Job……. Congratulations… J

Now its time to set the thaali and have a great lunch/dinner…

JAI MATA DI