Recipes For Navaratri



2 tbsp Ghee
tsp Salt
tsp Sugar
Coriander leaves(Dhaniya)
3 Sweet Potatoes(shakarkand)
tsp Red Pepper(lal mirch)
tsp Cumin seeds( Jeera )
5 Green Chillies, chopped and deseeded

Pressure cook the sweet potatoes.Peel and chop the potatoes. Now heat ghee in a pan. Add cumin seeds and saute. Add Green chillies and fry. Add sweet potato, salt and pepper and fry. Add sugar if you like. Garnish with coriander leaves and serve hot.


1 cup Buckwheat flour (kotu ka atta)
3 medium sized Potatoes (boiled whole till half-cooked)
1/2tsp. salt
1/2tbsp. black pepper powder
1/4th cup finely chopped Coriander leaves
3/4th tsp. baking powder
Ghee or Vegetable oil for frying.

Combine the flour,salt,pepper and coriander in bowl and mix well. Add water and beat into a smooth batter. Beat the batter until it is of cream consistency. Cover and keep aside for about 20 minutes. When the potatoes are cool enough, peel and slice each one into diagonal slices. Heat enough ghee or oil for deep-frying in a kadhai over moderate heat. Put few slices of potato into the batter and cover them completely. One at a time, lower each slice of batter-coated potato into the hot oil. Fry as many slices as will float on the surface of the oil without touching. Fry on both sides until reddish gray and crisp. Serve hot as the fitters soften as they cool.


1/2 cup Singhara flour (waterchestnut flour)
2 tbsp Ghee
1/2 cup Khoya
3/4 cup sugar
1/2 cup water
1/2 tsp cardamom powder

Stir-fry flour in ghee in a heavy pan to a light pink color over low flame. Transfer immediately to another vessel. Stir-fry Khoya in the pan till there are no lumps and it is of light pink color. Mix cardamom powder and flour to it. Set aside for cooling. Make a thick syrup by boiling water and sugar till it is of thicker consistency.(One can check for the right consistency by putting a drop of syrup in cold water. If it forms a soft ball than it is of right consistency.) Remove the pan from flame. Mix the syrup immediately to the Khoya mixture, stirring vigorously to blend it well. Grease a plate and transfer the mixture to it. Level it and cool it. When cool and set, cut into pieces, using a sharp knife. The Burfi is ready to serve. Makes about 15 to 18 burfis.

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