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My favourite dish to cook during Navratri: Exec Chef Yashwant Singh Rana, Ramada Bengaluru Yelahanka

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

Insta Exec Chef Yashwant Singh Rana Ramada Bengaluru Yelahanka My favourite dish to cook during Navratri: Exec Chef Yashwant Singh Rana, Ramada Bengaluru Yelahanka
Exec Chef Yashwant Singh Rana

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 Yashwant Singh Rana, Ramada Bengaluru Yelahanka shares his Favourite Dish to cook During Navratri

Happy Navratri! Happy Cooking!

Favourite Dish to cook during Navratri
Favourite Dish to cook during Navratri

Foxtails millet sundal

Portion: – 1 person

Preparation time: – 15 minutes

Ingredient

  • Foxtail                      100 gms
  • Pineapple                 20 gms
  • Cucumber                15 gms
  • Grated coconut       20 gms
  • Curry leaf                  6   pcs
  • Mustard seed           3 gms
  • Fried grams              3 gms
  • Red chilly                  1 no.
  • Salt                            to taste

Pomegranate dressing

  • Pomegranate juice      50 ml
  • Black pepper                3 gms
  • Salad oil                        15 ml
  • Salt                                to taste

Preparation

  1. soak the foxtails about 30 minutes.
  2. After boiled until cooked.
  3. heat the sauce pan and put the oil and add mustard seed, curry leaf andFried gram.
  4. Add this above mixture with boiled Foxtails and mixed well.
  5. Add chop cucumber, pineapple, grated Coconut, pomegranate seed.
  6. Add the pomegranate dressing and Seasoning with salt
  7. Garnish with grated coconut, curry leaf and pomegranate.

Read More: Food Voyager

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