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Navratri recipes: Kuttu Ki Puri, Vrat Chawal Ka Pulav

October 03, 2019 13:12 IST

Maharaj Bhuralal from JW Marriott, Pune shares his special Navratri recipes.  

Kuttu Ki Puri

Ingredients:

  • 250 gm buckwheat flour
  • 5 gm cumin powder
  • 5 gm rock salt
  • Peanut oil, for frying

Method: 

  • Take the buckwheat flour in a mixing bowl. Add cumin powder and rock salt. Add approximately 1 cup of boiling water to the mixture and knead into dough.
  • Shape the dough into round, smooth medium-sized balls. Flatten each ball with a rolling pin. Heat peanut oil in a frying pan and fry the puris.

Vrat Chawal Ka Pulav

Ingredients:

  • 100 gm baghar (barnyard millet)
  • 20 gm potato
  • 5 gm green chilly
  • 5 gm ghee
  • 2 gm cumin
  • 2 gm rock salt

Method:

  • In a pan, add ghee and cumin seeds on medium heat. As the cumin crackles, add chopped green chili and diced raw potatoes.
  • Saute the mixture and add 4 cups of water and bring to a boil.
  • Add rock salt and using a ladle add the baghar slowly to the boiling water. Keep stirring the mixture. Cover the pan with a lid and cook on a slow flame till the water dries up and the baghar is fully cooked. Serve hot.

Kacche Kele Ki Barfi

Ingredients:

  • 150 gm raw banana
  • 40 gm sugar
  • 40 gm mawa
  • 20 gm ghee
  • 2 gm cardamon powder

Method:

  • Boil the raw banana and peel the skin. Grate the banana evenly.
  • Take a pan, keep it on medium heat and add ghee. Let it heat then add the grated banana and cook till it become soft and is slightly brown in color.
  • Add sugar, grated mawa and cardamom powder to the mix. Cook the mixture in a slow flame till the excess water dries up and forms into an even lump. Place the mixture on a tray and flatten it. Allow it to cool, cut it into cubes and serve it.

Shakarkand Ki Chaat

Ingredients:

  • 150 gm sweet potato
  • 100 gm dates
  • 40 gm sugar
  • 2 gm rock salt
  • 2 gm jeera powder
  • 2 gm anardana powder
  • 5 gm green chillies

Method:

  • Boil sweet potatoes until soft. Peel and dice the boiled potatoes into cubes.
  • Heat peanut oil in a frying pan and deep fry the potatoes.

For the date chutney:

  • Boil dates with sugar, rock salt and cumin powder for 30 min till it becomes a pulp. Make a fine puree of the pulp using a mixer and leave aside to cool.
  • To finish the dish, place the sweet potatoes on a plate and pour the date chutney on top. Garnish with chopped green chili, cumin powder and serve.

Maharaj Bhuralal
Related News: Navratri, JW Marriott
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