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Ingredient
Navratri special thali
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Chef :
Bobly RathNavratri special thali
#navratri2019
My Navaratri special thali consists of Samak ki Meethi pulao, Samak ki poori, Sabudana Samak mini uttapam, Paneer aloo tikkis, Aloo ki sabzi, Chhena payesh, Adrak wali dahi and some fruits.
Ingredient
Food ration :
3-4 servingsCooking time :
1 hour
1 cup
Samak rice
5-6 tsp
ghee
4-5 tsp
sugar
4 tsp
cashew nuts and raisins
3
cardamom
1 cup
water
1 cup
samak rice
1 pinch
rock salt
As needed
Oil for deep frying
1/2 cup
soaked Samak rice
1 cup
curd
leaves
Grated carrots and coriander
To taste
Rock salt
As needed
Ghee for brushing
100 gm
paneer
1/2 tsp
ginger chilli paste
As needed
Chopped coriander leaves
1/2 tsp
chilli powder
To taste
Rock salt as per taste
2-3 tsp
cashew nuts
1/2 inch
ginger
1/2 tsp
cumin seeds
1/2 inch
cinnamon
As needed
Coriander leaves
3/4 cup
freshly prepared cottage cheese
750 ml
milk
1/2 tsp
cardamom powder
1/2 tsp
grated ginger
1/4 tsp
chilli paste
1 tsp
Chilli powder
Cooking instructions
* Step 1
Samak ki Meethi pulao:
* Step 2
Heat a pressure cooker and put ghee in it and roast the dry fruits and keep them aside.
* Step 3
Then put the cardamom into the greens roast the Samak rice in the same ghee. Then add sugar, water into it and cover the lid and cook it for 1 whistle.
* Step 4
Switch off the flame and mix all the roasted dry fruits. Now your pulao is ready.
* Step 5
For Samak ki pooris: Soak the rice for 1 hour and then grind the rice and cook it in a pan for sometime till it completely dry.
* Step 6
Then knead gently with adding some oil into it.
* Step 7
Make small balls of it and make poori shape with your hand and deep fry them in oil. Samak poori are ready.
* Step 8
For Sabudana Samak mini uttapam : Grind the sabudana, Samak rice, curd and ginger chilli paste together and cover it for 1/2 hour and then add rock salt in it.
* Step 9
Put the nonstick skillet with ghee and put batter on it. It some carrots and chopped coriander leaves over it.
* Step 10
When both sides are cooked then switch off the flame. Your mini uttapams are ready.
* Step 11
For Paneer aloo tikki: Mix all the ingredients except oil and make small patties.
* Step 12
Brush ghee on a nonstick pan and make tikkis and cook them both the sides till brown in colour. Now the tikkis are ready.
* Step 13
For aloo ki sabzi: Make a smooth paste of masalas (tomato, cashew nuts, ginger, cumin seeds, chilli and cinnamon).
* Step 14
Heat a pan and put ghee into it. Fry the cube sized boiled potatoes by adding chilli powder into it and keep them aside.
* Step 15
Add ghee to the same pan and add the masala paste into it and cook it for sometime.
* Step 16
Then add fried potatoes and mix it well and cook it for sometimes and the add water as no allow it to boil for 5 minutes.
* Step 17
Add chopped coriander leaves and switch off the flame and now the aloo ki sabzi is now ready.
* Step 18
For Chhena payesh: Boil the milk till it becomes half by continuously stirring.
* Step 19
Add chhena, dry fruits, sugar and cardamom powder into it.
* Step 20
Cook it for 3-4 minutes and then switch off the flame.
* Step 21
Chill the payesh in the refrigerator for sometime. While serving garnish with some chopped dry fruits.
* Step 22
For adrak wali dahi : Beat the curd well and mix all the ingredients into it. Now your adrak wali dahi is ready.
* Step 23
Now your Navaratri special thali is ready. Serve all along with some fruits and salad.
Note: if there is a photo you can click to enlarge it
Tag
Samak rice
Ghee
Sugar
cashew nuts and raisins
cardamom
water
rock salt
Oil for deep frying
soaked Samak rice
curd
Grated carrots and coriander
Ghee for brushing
paneer
medium sized boiled potatoes
ginger chilli paste
chopped Coriander leaves
chilli powder
Rock salt as per taste
small tomato
cashew nuts
ginger
cumin seeds
cinnamon
coriander leaves
freshly prepared cottage cheese
milk
cardamom powder
grated ginger
chilli paste
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