Food Voyager

My favourite dish to cook during Navratri: Exec Chef Ranjan Rajani, Hotel Sahara Star

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

Exec Chef Ranjan Rajani My favourite dish to cook during Navratri: Exec Chef Ranjan Rajani, Hotel Sahara Star
Exec Chef Ranjan Rajani

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 Ranjan Rajani, Hotel Sahara Star shares his Favourite Dish to cook During Navratri

Happy Navratri! Happy Cooking!

Recipe – Kand ki tikki

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

Kand ki tikki

Ingredients

  • Kand (purple yum)-400 gm
  • Peanuts -2 tbsp
  • Coriender -20 gm
  • Chilli paste -2 tspn
  • Lemon juice-1 no
  • Arrowroot -1 tbsp
  • Salt  -to taste
  • Sugar-1tsp
  • Ghee-1 tbsp

Method

  1. Steam kand in a steamer for about 30/ 35 min
  2. Remove and peel and mash in a bowl
  3. 3.combine all ingredients except ghee.
  4. Mix well and form a dough.
  5. Form in the shape of Tikki.
  6. Shallow fry in ghee till golden brown.
  7. Serve hot with sweeten curd or green chutney
Turai Patra nu saag My favourite dish to cook during Navratri: Exec Chef Ranjan Rajani, Hotel Sahara Star
Favourite Dish to Cook During Navratri

 Turai Patra aur khandvi nu saag

Ingredients

  • Kand (purple yum)-400 gm
  • Peanuts -2 tbsp
  • Coriender -20 gm
  • Chilli paste -2 tspn
  • Lemon juice-1 no
  • Arrowroot -1 tbsp
  • Salt  -to taste
  • Sugar-1tsp
  • Ghee-1 tbsp

Method-

For khandvi 

  1. Mix 1/3 besan with water and thick batter add seasoning, turmaric powder soda bi carb, chilli powder and cook on flame till thick consistancy.
  2. Spread thinly on flat tray which is lined by oil. Allow it to cool and then roll in to cylender and cut in to desired size and keep aside.

For Patra

  1. Clean arbi leaves and dry it.
  2. In bowl take remaining besan and add all spices and seasoning and make thick batter and spread evenly on arbi leaves and roll it and steam in steamer. Allow to cool and cut into small rolls , Keep aside.

For final dish

  1. Cut ridge goude into small dices.
  2. In pan put oil, put mustard seeds, curry leaves, hing.
  3. Add ridge gaude cubes and all remaining spices, adjust with little water and allow to cook on slow flame.
  4. When ridge gaude cooked 75 % add Patra and khandvi in it.
  5. Cook till proper consistancy.
  6. Serve with roti or pulka.

Read More: Food Voyager

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