Saboodana Vadaa - Navratri Recipies

saboodana Vadaa - Navratri Recipie

Saboodana Vadaa

Ingredients :- 

• Saboodana
• finely crushed and roasted peanuts
• crushed chilies
• boiled and mashed potato
• salt and oil. 

Method :-


Wash saboodana properly. Drain the excess water and soak it for few hours. Now add all the ingredients except oil to it. Mix it well and make a thick paste. In a frying pan, heat oil. Make small and flat balls from the saboodana paste. Fry these balls on a medium flame until their color changes to light brown and they become crisp. Drain the excess oil and serve it hot with peanut chutney or sauce. 

Saboodana Vadaa - Navratri Recipies

 

Coconut Barfi - Navratri Recipes

Coconut Barfi

Coconut Burfi

Ingredients:- 

• Fresh grated coconut 3 cups
• Sugar 1½ cups
• Water 1 cup
• Ghee ¾ cup
• Flour (maida) 2 tbs.
• Cardamom powder ½ tsp.
• Saffron ½ tsp.

Method: -

Boil sugar and water in a thick pan, over moderate heat, stirring all the time, till you get a thick syrup. Add the coconut and stir till dry. In a separate pan heat, ½ cup of ghee. Add the flour and fry on a low flame till it turns light brown. Add this to the coconut mixture, along with saffron and cardamom powder. Cook on medium heat stirring all the time, till the mixture starts leaving the sides of the vessel. Now add the remaining ¼ cup of ghee, stir once and pour into a greased tray. When the mixture cools, cut into pieces. Remove and keep in an airtight container.

Coconut Burfi

 

Kuttu Aloo Ke Pakore

Ingredients:

·      Kuttu Aloo Ke Pakore 1 cup kuttu ka atta

·      Ghee or vegetable oil for frying

·      1/4 cup finely cut coriander leaves

·      3 medium sized potatoes

·      1/2 tbsp black pepper powder

·      1/2 tsp vrat ka salt

Method:

·      Boil the potatoes whole till they are half cooked.

·      Add salt, pepper, and the coriander leaves to the kuttu ka atta and mix well. Mix water slowly to get a smooth batter without lumps.

·      Keep mixing the batter till it achieves a cream like consistency.

·      Cover it and set it aside for about 20 minutes.

·      When the potatoes are cool enough, take off the peel and slice each one into diagonal slices like French fries.

·      Heat the ghee or oil for deep-frying in a deep pan.

·      Make sure the heat is moderate and not very high.

·      Dip each potato slice into the prepared batter till the potato slice is covered fully.

·      Drop the potato slices into the hot ghee or oil one at a time.

·      Put in as many slices as your pan will accommodate but make sure they all are float on the surface of the oil without being bunched up together.

·      When one side becomes golden in colour, turn and fry on other side till golden brown.

·      Drain on tissue paper to remove excess oil.

·      Serve immediately with coriander chutney.

Singhara Burfi

Ingredients

• 1/2 cup Singhara Flour (water chestnut flour)
• 2 tbsp Ghee
• 1/2 cup Khoya
• 3/4 cup Sugar
• 1/2 cup Water
• 1/2 tsp Cardamom Powder

Method

• Stir-fry flour in ghee in a heavy pan to a light pink color over low flame
• Transfer immediately to another vessel after frying.
• Stir-fry Khoya in the pan till there are no lumps and it is of light pink color
• Mix cardamom powder and flour to it
• Set aside for cooling
• Make thick syrup by boiling water and sugar till it is of thicker consistency (One can check for the right consistency by putting a drop of syrup in cold water. If it forms a soft ball than it is of right consistency)
• Remove the pan from flame
• Mix the syrup immediately to the Khoya mixture, stirring vigorously to blend it well
• Grease a plate and transfer the mixture to it
• Level it and let it cool
• When cool and set, cut into pieces, using a sharp knife
• The Burfi is ready to serve