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My favourite dish to cook during Navratri: Exec Chef Rohit Joshi, Taj Corbett Resort and Spa, Uttarakhand

What is your favourite dish to cook during Navratri? we asked and pronto!

Chef Rohit e1618293676337 My favourite dish to cook during Navratri: Exec Chef Rohit Joshi, Taj Corbett Resort and Spa, Uttarakhand
Exec Chef Rohit Joshi

India’s top Chefs shared their Favourite Dish to cook during Navratri along with the recipe, so all food lovers can make it in their home for their loved ones.

We wait all year for celebrating food during the ongoing Navratri festival coming up in mid-April 2021. The 9-day of festivities puts a spotlight on what is traditionally known as Navratri fare but these meals are probably some of the most nutritious and diet-friendly meals in the world.

Exec Chef Rohit Joshi, Taj Corbett Resort and Spa shares his Favourite Dish to cook During Navratri

Happy Navratri! Happy Cooking!

Recipe – Pahadi Chaulai (Amaranthus Seed) Halwa

Favourite Dish to Cook During Navratri
Favourite Dish to Cook During Navratri

Ingredients

Roasted Amaranthus Seeds flour50 gm
Ghee50 gm
Jaggery100 gm
Almond5 gm
Cashewnut5 gm
Raisin5 gm
Pistachio5 gm
Favourite Dish to Cook During Navratri – Pahadi Chaulai Halwa

Method of Preparation

  • Prepare thin syrup of Jaggery and keep it aside.
  • In a Kadhai add ghee heat it and then add Amaranthus flour to it.
  • On a medium flame cook it until it turns golden brown in colour.
  • Add Jaggery syrup and cook until the ghee is separated.
  • Add dry fruits & nuts and serve hot.
IMG 20210410 WA0106 My favourite dish to cook during Navratri: Exec Chef Rohit Joshi, Taj Corbett Resort and Spa, Uttarakhand
Favourite Dish to Cook During Navratri

Kuttu Ki Poori

Ingredients

Kuttu Flour400 gm
WaterAs required

Special Tedhu / Tarud Ki Subzi

Ingredients

Tedhu (Peeled & Boiled)400 gm
Coriander seeds5 gm
Cumin seeds5 gm
Green Chilly5 gm
Ginger (Peeled & Chopped)10 gm
Mustard Oil15 ml
Jakhiya Seeds ( Wild Mustard)4 gm
Mustard Oil15 ml.
Sendha SaltTo taste
Coriander Fresh ( Chopped)10 gm

Method of Preparation

  • Peel and cut Tedhu in size of approximately 3 inches. Cook in water until its par boiled. Strain and keep aside
  • On a grindstone (Silbatta) make a paste of coriander, cumin and green chillies.
  • Take a kadhai, add mustard oil and smoke it lightly. Let the oil cool down a bit & then add Jakhiya seeds for tempering.
  • Once the Jakhiya seeds start to crackle add the stone ground masala & chopped ginger. Cook for few minutes on medium flame until the oil separates.
  • Now add the parboiled Tedhu add Sendha Salt as per taste  & mix well, add around 50/60 ml of water & Cover with a lid and cook until it’s completely done.
  • Add chopped coriander & serve hot with Kuttu ki Poori.

Read More: Food Voyager

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