We dont have any restrictions for navratri food except that it should be satvic (no onion, no garlic) and we also dont use certain veggies like tomatoes, brinjal etc. We also dont have any restrictions on salt , rice or even tamarind . So heres our navratri menu çfor ashtami puja - Hope you all like it : 1. Pineapple kesari (sheera) 2. Tendli (ivy gourd) stir fry 3. Yam (Suran) podimas 4. Cabbage raita 5. Pahakkai (bitter gourd) puli kozhambu - bitter gourd (karela) in tamarind gravy 6. Poricha Rasam (moong dal Rasam with no tomatoes or tamarind) 7. Steamed rice with ghee. 1. Pineapple sheera : 100 gms rava sautéed in 2 TBSP ghee. Add 1 cup milk and 1 cup boiling water and cook it. Once cooked, Add 75-100 grams of sugar (Rava : sugar - 1:1) , 1/4 tsp of pineapple essence, saffron strands. Mix well till sheera is cooked and lump free. Top with nuts (cashew n raisins) fried in 1/2 tsp ghee 2. Tendli stir fry Cut 200 gms tendli lengthwise into thin batons. Blanch them in salted water for 8-10 mins. Drain. Make Tadka with 1/2 tsp of oil, urad dal, dry red chilies and hing. Add tendli, salt, and finish with lil fresh coconut and coriander leaves 3. Suran podimas - peel scrape and cut yam (Suran) into small chunks. Make Tadka wit oil, mustard seeds and curry leaves. Add Hing and turmeric. Add yam and Sauté the veggies for 3-4 mins. Sprinkle lil water and cook till 90% cooked. Add salt, red chilli powder, amchur powder and a pinch of coriander powder. Mix well and serve 4. Cabbage raita - Sauté 1/2 cup finely shredded cabbage in 1 tsp of oil till it wilts (about 5-6 mins). Cool completely. Add beaten curd. Finish wit Tadka of mustard seeds and red chillies and coriander leaves 5. Bitter gourd kozhambu - Steam bitter gourd (karela) in cooker for 2 whistles. Make a pulp wit tamarind. Keep aside. In a kadai, add 1 tbsp sesame oil, splutter mustard seeds and hing. Add sambhar powder, tamarind pulp, salt, turmeric and 2 cups of water. Bring to simmering boil. Add the karela pieces and let it simmer for 3-4 mins more. Serve hot wit rice. 6. Poricha Rasam Mash 2/3 cup of boiled moong Dal. Fry 1/2 tsp of urad Dal, 2 red chillies, Hing, whole coriander seeds in 1/2 tsp of oil. Grind wit 3 tbsp of fresh coconut. In a kadai, add mashed moong Dal, masala paste , 2 cups water, salt and bring to rolling boil. Temper wit ghee and mustard seeds. All dishes serve 4 people
Posted on: Thu, 02 Oct 2014 08:13:45 +0000
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