Festive feast

Here are a few easy-to-do recipes shared by experts to try during this Navratri festive season at home.

Sorghum Khichdi, Dahi Aloo and Sweet Potato and Sabudana Wada. (Photo | Express)

HYDERABAD: Navratri is one of the most awaited festivals in India as its an amalgamation 
of dance, devotion, and vibrant colours. It is not just a festival in India but a  celebration of faith, community, and tradition. Here are a few easy-to-do recipes shared by experts to try during this festive season at home.

Dahi Aloo 

Ingredients 

• 500 gm potatoes
• 2 cups of water
• 2 teaspoon powdered fennel seeds
• 2 teaspoon cumin
• Sendha namak (as required)
• 50 gm coriander leaves
• 1/2 teaspoon dried ginger powder
• 2 cups of yoghurt (curd)
• 1 tsp chilli powder
• 1 tsp garam masala powder
• 1 inch grated ginger
• 2 tbsp ghee
• 1/2 tsp turmeric powder

Method

• Boil the potatoes to begin the preparation.
• Soak Sabudana over night. 
• To prepare this easy recipe, wash potatoes in running water.
• Then, place the pressure cooker on high flame and add the potatoes in it along with the required water.
• Close the cooker with its lid and boil the potatoes. 
• Once done, peel their skin and cut them into small pieces in a large bowl. Saute the spices for a few seconds.
• Take another bowl and beat yoghurt to a smooth consistency.
• You can use a hand blender for the same. 
• Now, place a kadhai on medium flame and heat ghee in it.
• When the ghee is hot enough, add cumin seeds to it. 11.  Let it splutter, then add grated ginger to the pan.
• Sauté for a few seconds and let it cook for a few seconds.
• Cook potato with all the spices Next, add all the spices - chilli powder, garam masala, fennel seeds powder, sendha namak and dry ginger powder in the potatoes.
• Stir and cook the potatoes for about a minute.
• Give your Dahi Aloo final touch by adding yogurt to it .
• Add the beaten curd in the kadhai and cook for 2-3 minutes.
• Then, add a little water for better consistency and mix well all the ingredients. 
• Let the gravy simmer till it thickens for about 5-10 minutes and make sure to keep stirring in between.
• Once the gravy is made, garnish with chopped coriander leaves and serve hot. 9. Serve hot with steamed rice.

Sabudana and Sweet Potato Chaat

Ingredients 

• 4 large sweet potatoes diced, around 1 kilogram
• 200 gm soaked sabudana 
• 2 table spoon oil 
• 1/2 tea spoon chaat masala
• 1/2 tea spoon salt
• 50 gm peanuts
• 8 to 10 nos papdi
• 1/2 pomegranate 
• 1 table spoon mint chutney
• 2 table spoon spoon tamarind chutney
• Chop cilantro for garnish  
• 1 lemon juice. Sev for garnish 

Method

• Pre-heat oven to 160 degrees.
• Peel and dice the sweet potatoes into cubes (around 1-inch cubes).  Transfer the diced sweet potatoes to a bowl and add oil.
• Add 1/2 teaspoon chaat masala and 1/2 teaspoon salt and mix using your hands until all the cubes are well coated with the oil and the spices.
• Transfer to a baking sheet lined with parchment paper. Roast at 180 degrees for 15 to 20 minutes until the sweet potatoes are tender but yet retain their shape. Do not over-cook these.
• While the sweet potatoes are in the oven, place the peanuts in a pan on medium heat. roast for around 4 to 5 minutes stirring often until lightly roasted (careful not to burn them). Remove pan from heat.
• Once done, transfer the roasted sweet potatoes to a large bowl.  And add the roasted peanuts and soaked sabudana to it.  Also, crush 8-10 papdi and add that to the bowl along with 2 tablespoons of pomegranate arils.
• Then add the mint chutney. Followed by sweet tamarind chutney.  Mix everything together. Finally squeeze in juice of 1 lime.
• Transfer the sweet potato chaat into a serving bowl, sprinkle lots of chaat masala on top and top with cilantro, sev, more pomegranate arils and drizzle some more cilantro chutney and serve

Sorghum Khichdi

Ingredients 

• 1 cup jawari  (sorghum)
• 1/2 cup peanut roasted
• 2 tbsp ghee
• 1 tsp cumin
• 3-4 whole dried red chilly
• 6-8 curry leaves 
• 2 tsp sendha namak
• 1 tsp chilli powder
• 1 tbsp chopped coriander leaves
• 1 tsp green chillies, chopped
• 1 tbsp lemon juice

Method

• Wash jawari till water clears. Soak in water for about an 8 hour and pressure cook it till two whistles.
• Drain in a colander, then spread over a thick cloth for about 1 hour.
• Mix jawar, peanuts, salt, and chilli powder very well, so that it is coated well with this mixture.
• Heat the ghee and add jeera, red chilli and curry leafs. 
• When chilli darkens a bit, add jawari mixture and turn around over low heat till cooked through. 
• Take it off the heat, add the lemon juice and mix well.
• Serve garnished with the fresh chopped coriander and the fried green chillies.

Sweet Potato & Sabudana Wada

Ingredients 

• 100 gms sabudana
• 200 gms sweet potato boiled & mashed
• 50 gms Roasted & crushed peanuts
• ½ tsp fine chop ginger 
• 1 tsp cumin
• 10 gms fine chopped green chilly 
• 5 gms fine chopped fresh coriander 
• ½ tsp salt
• 1 tsp lemon juice
• Oil for frying

Method

• In a large bowl take sabudana and soak with enough water for 3 hours. Drain off the water and rest for 30 minutes, allowing to drain off the water completely.
• Now take the soaked sabudana in a large bowl, also, add mashed sweet potato and crushed peanuts, additionally, add chopped ginger, cumin, chopped chilli, chopped coriander and ½ tsp salt.
• Mix and mash well with your hand.
• Prepare vada by deep frying till it turns to golden colour.
• Finally, serve sabudana vada hot along with spicy tomato ketchup & masala tea.