The Navaratri festival is an annual celebration in the Hindu religion that honors the goddess Durga, also known as Adi Parashakti. It takes place over nine nights and ten days, starting in the month of Chaitra (March/April in the Gregorian calendar) and again in the month of Ashwin (September-October).
The festival is observed for different reasons and is celebrated throughout the Hindu-Indian cultural sphere. However, there are technically four seasonal Navaratri, the post-monsoon autumn festival known as Sharada Navaratri is the most commonly observed.
1. Aloo Makhana:-
Ingredients- 300 grams of potatoes peeled, boiled, and chopped; 1 green chili chopped; ½ tbsp oil or ghee, 1 tbsp chopped mint leaves, salt as required, 1 tsp cumin powder, 1.5 cups makhana, 1 tsp roasted anardana crushed to a powder in a mortar pestle or 1 teaspoon dry pomegranate powder.
Instructions-
1. Earlier, boil the potatoes in a pressure cooker or steamer. When they become warm or chill down, peel and chop them.
2. Heat a pan and put in 1.5 cups Phool makhana.
3. On a low heat, stir and roast the makhana till they become crunchy.
4. Eliminate the roasted makhana and keep it aside.
5. Warmth 1/2 tbsp peanut oil or ghee in a pan.
6. Put in the chopped potatoes. Then add cumin powder, 1 tsp roasted anardana powder or crushed anardana, and rock salt. You can also add dry mango powder instead of anardana powder.
7. Combine the spices with the rest of the potatoes.
8. On low to medium heat, stir the potatoes until they start to turn light golden or golden in color.
9. Switch off the heat. Put in the roasted makhana. Don’t stit the makhana as then they become chewy.
10. Add 1 tbsp chopped mint leaves or coriander leaves.
2. Mediavine-
1. Give a quick move and serve instantly.
2. Plantain stir fry-
Ingredients:
2 Kachha Kela, 1 tsp Red Chili Powder, 2 crushed Garlic Pods, 2 tsp Oil, 1 sprig Curry Leaves, 1/2 tsp Mustard Seeds, 1/2 tsp Cumin Seeds, 1/2 tsp Coriander Powder, Salt to taste.
Method:
1. Peel, wash, and chop plantain and boil in water on high heat for 6 minutes or unless cooked and not overcooked.
2. Use a strainer to drain the water from cooked plantain and let it sit for 3 minutes for all the water to exit. Add chili, salt, and coriander powders to plantain pieces and mix gently.
3. In a pan, heat oil, add mustard seeds, and cumin, and allow them to crush. Add curry leaves, and crushed garlic, and stir until they turn golden brown.
4. Add spice-mixed plantain pieces, stir gently, and cook for 4-5 minutes in an open fire on a medium blaze; stir in duration.
5. Serve with roti, paratha, or dal sambar rice.
3. Bottlegourd Lauki Raita-
Ingredients:
1 Cup Grated Bottle Gourd/Lauki, Salt To Taste, 1 tsp Cumin Powder, 2 Cups Beaten Curd/Yogurt, 1 tsp Red Chilli Powder, 1 tbsp Chopped Hara Dhaniya
Method:
1. Wash, peel, de-seed, and grated bottle gourd.
2. To prepare, take a microwave-safe bowl and add a grated bottle of gourd, salt, and 2 tbsp of water. Microwave on high for 2 minutes or cook it on the stovetop until it turns soft – without adding water. If it does not soften within 2 minutes, microwave for another minute or so.
3. After taking the bowl out of the microwave, stir in some beaten curd/dahi, red chili powder, and cumin seeds powder until everything is well blended.
4. Chill and serve with red chili powder, cumin powder, and cilantro garnish.
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