Food Voyager

My favourite dish to cook during Navratri: Corp Exec Chef Rakesh Sethi, Radisson Hotel Group, South Asia

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

CHEFRA1 My favourite dish to cook during Navratri: Corp Exec Chef Rakesh Sethi, Radisson Hotel Group, South Asia
Corp Exec Chef Rakesh Sethi

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.

Corp Exec Chef Rakesh Sethi, Radisson Hotel Group, South Asia shares his Favourite Dish to cook During Navratri

Happy Navratri! Happy Cooking!

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

Recipe – Kacche Kele Ki Shammi

Kache Kele Ki Shammi edited My favourite dish to cook during Navratri: Corp Exec Chef Rakesh Sethi, Radisson Hotel Group, South Asia
Favourite Dish to cook during Navratri

Kacche Kele Ki Shammi

Ingredients

  •  Boiled Raw Banana                                  150                                           Grams
  • Jeera Whole                                                ¼                                              Tea spoon
  •  Boiled Potato                                             30                                             Grams
  • Mash Paneer                                               20                                             Grams
  • Rock Salt ( Sendha Namak )                   To Taste                                 Grams
  • Fried Cashewnut                                       15                                             Grams
  • Desi Ghee                                                    80                                             Grams
  • Black Pepper                                              1                                                Grams
  • Ginger                                                            4                                                Grams
  • Fresh Coriander stem                              4                                                Grams
  • Red Chilli Whole Paste                            5                                                Grams
  • Sama Rice Powder (Vrat Rice Powder)    30              Grams
  • Green Chiili Whole                                    2                                                Pieces
  • Green Cardamom Powder                     1/8                                           Tea Spoon
  • Hung Curd For Topping                           40                                             Grams
  • Saffron Water                                             1                                                Tbsp
  • Coriander chutney                                    80                                             Gms

Recipe

  • Boil the raw banana and drain the excess water.
  • Mash the boiled banana along with the boiled potato and mashed paneer. Mix them well.
  • Make a paste of the brown cashew nuts, coriander stems & green chillies.
  • Heat a kadhai. Put two tablespoons of ghee. Add ginger paste & sauté. Cook for two minutes and add to the banana mixture and red chilli paste. Add the saffron water.
  • Add black pepper powder & sendha salt. Cook to dry the mixture. Add the powder of sama rice into to the banana mixture and mix well.
  • Add some chopped coriander and green cardamom powder. Mix well to combine the ingredients.
  • Divide the mixture into equal size small portions. Shape them into round kebabs. Shallow fry in desi ghee on both sides until crisp & brown.
  • Garnish with hung curd. Serve hot with Coriander chutney.
Kuttu ki Poori edited My favourite dish to cook during Navratri: Corp Exec Chef Rakesh Sethi, Radisson Hotel Group, South Asia
Favourite Dish to cook during Navratri

Kuttu ki Poori

Ingredients

  • 100 gms Buckwheat flour (Kuttu ka Atta)
  • 100 gms Boiled potatoes
  • ½ Tsp Sendha Salt
  • 1/8 Tsp Black pepper powder

Method-

  • Mash the boil potatoes and add the buckwheat flour into it to make a dough. Cover the dough with a wet cloth and rest the dough for 20 minutes.
  • Divide the dough into equal size portions and using a rolling pin roll them into discs of around 4 inches diameter.
  • Heat Desi ghee (clarified butter) or oil in a wok and deep fry the rolled poori’s until crisp and brown.
  • Remove with a slotted spoon in a paper towel and serve hot with fasting special potatoes curry (Aloo tamater), Sama rice and plain curd.

Aloo tamater ki Subzi

Ingredients

  • 100 gms Potatoes, boiled, diced
  • 2 Tbsp Clarified butter (desi ghee)
  • ¼ Tsp Cumin seeds
  • 1 Tsp Grated Ginger
  • 2 Nos Green chillies, chopped
  • 3 Nos. Fresh tomatoes, pureed
  • 1 Tsp Rock salt / Sendha salt
  • ¼ Tsp Crushed black pepper
  • ¼ Tsp Degi mirch-optional
  • 1 Tbsp Fresh coriander chopped

Garnish

  • 1 Tbsp Chopped coriander
  • Ginger juliennes

Method-

  • Heat oil / ghee in a pan and add cumin seeds. When they crackle add grated ginger and sauté for 30 seconds and add chopped green chillies.
  • Now add fresh tomato puree and cook for 2 minutes.
  • Add salt, degi mirch & black pepper powder. Stir and cook on slow fire for another 2 minutes. Add ½ cup of water and mix.
  • Mash half of the boiled potatoes using a potato masher or with hands. Mix them with diced potatoes and add them into the tomato gravy.
  • Add more water as required and give it a stir. Bring to a boil and simmer. Stir and mash the bigger dices of the potatoes using the back of the wooden spoon. Let it cook for 2-3 minutes on slow fire.
  • Check for salt and add half of chopped coriander.
  • Remove into a coconut shell or a bowl. Garnish with chopped coriander and ginger juliennes.
Lauki Ka Halwa 1 My favourite dish to cook during Navratri: Corp Exec Chef Rakesh Sethi, Radisson Hotel Group, South Asia
Favourite Dish to cook during Navratri

Ingredients

  • 600 gms Bottle gourd (Lauki)
  • 150 gms Sugar
  • 150 ml Full cream milk
  • 80 gms Mawa
  • 20 gms Cashewnuts, sliced
  • 30 gms Almonds, sliced
  • 15 gms Raisins
  • ¼ Tsp Green cardamom powder-optional

Method-

  • Peel and grate the flesh part of the bottle gourd. (discard the seeds)
  • Take grated bottle gourd in a pan or a wok. Cook on medium heat until Lauki leaves water. Cook for 2-3 minutes or until water evaporates.
  • Add milk and sugar and continue to cook on medium- high heat for 2 minutes then lower the heat.
  • When moisture evaporates add grated mawa, slices dry fruits and raisins. Reserve half of sliced almonds for garnish.
  • Stir and cook for another 2 minutes. Finish with green cardamom powder and transfer the halwa to a bowl. Garnish with sliced almonds.
  • You may serve it chilled or warm.

Read More: Food Voyager

Related posts

Favourite Chocolate Delight : Exec Chef Indrajit Mukherjee, The Fern Residency, Kolkata

Chocolate unites us all! If there ever was anything that everyone unanimously agreed upon, it would be about chocolate’s delicious taste. During…

Favourite Chocolate Delight : Exec Chef Debabrata Mukherjee, The Fern, Goregaon

Chocolate unites us all! If there ever was anything that everyone unanimously agreed upon, it would be about chocolate’s delicious taste. During…

Favourite Chocolate Delight : Exec Chef Mohit Mishra, Vivanta Hyderabad, Begumpet

Chocolate unites us all! If there ever was anything that everyone unanimously agreed upon, it would be about chocolate’s delicious taste. During…

Favourite Chocolate Delight: Exec Chef Md. Shahid Hossain, Taj Krishna Hyderabad

Chocolate unites us all! If there ever was anything that everyone unanimously agreed upon, it would be about chocolate’s delicious taste. During…

Favourite Chocolate Delight : Exec Chef Sreenivasan G, Radisson Blu Plaza Delhi Airport

Chocolate unites us all! If there ever was anything that everyone unanimously agreed upon, it would be about chocolate’s delicious taste. During…

Favourite Chocolate Delight: Exec Chef Avinash Kumar, Ramada Lucknow

Chocolate unites us all! If there ever was anything that everyone unanimously agreed upon, it would be about chocolate’s delicious taste. During…

Favourite Chocolate Delight: Exec Chef Rishi Manucha, Taj Fort Aguada Resort & Spa, Goa

Chocolate unites us all! Master Patisserie Chef Surendra Negi shares his favourite Choco Delight…

Favourite Chocolate Delight: Exec Chef Sahil Desai, Taj Holiday Village Resort & Spa, Goa

Chocolate unites us all! Master Patisserie Chef Surendra Negi shares his favourite Choco Delight…

Favourite Chocolate Delight: Exec Chef Nitin Mathur, Taj Santacruz, Mumbai

Chocolate unites us all! Master Patisserie Chef Surendra Negi shares his favourite Choco Delight…

Top 10 Pastry Tools Every Home Baker Should Have

Pastry Tools Every Home Baker Should Have