Roasted Pumpkin Raita (Kaddu ka raita)

A simple raita served during the Navratri days, this one may sound a bit weird but tastes just awesome. While one can also boil or steam the pumpkin before mashing it into the yogurt with spices, I wanted to give it as twist by roasting it to get the caramelized effect and release its natural sweetness.

Read on for the recipe -

Preparation Time - 10-15 mins (depending on the size of pumpkin pieces)

Ingredients -

5-6 slices of pumpkin/kaddu ( 5mm to 7 mm thick )
1 cup yogurt
1/2 tsp roasted cumin-chili powder
salt to taste
2 pinch sugar
cilantro for garnishing

Preparation - Beat the yogurt lightly. Add a little water and season with salt and roasted cumin chili powder.

Cooking - Roast the pumpkin slices with some sugar sprinkled over them. Use an oven or do it on a non-stick pan which has been greased lightly. Once brown /black spots start to appear on the pumpkin slices, remove from heat and keep aside till cool.

Mash the pumpkin and add to the seasoned yogurt. Mix well.

Serve chilled.

Spicy Sweet Potatoes (Chatpati Shakarkandi)

An easy and spicy curry made with sweet potatoes, this one goes well with Kuttu (buckwheat) parathas/puris or Rajgira ( Amaranthus ) parathas/puris. Spiced generously with chili and peppers, and dry mango powder providing the necessary tang, this one is a sure winner.

Read on for the recipe -

Preparation Time - 15 mins

Ingredients -

• 2 sweet potatoes (or 2 cups boiled, peeled & cubed )
• 1-2 green chili
• 1/2 tsp cumin seeds
• 2 pinch asafoetida
• 1/3 tsp chili powder
• 2 pinch pepper powder
• 1/2 tsp amchur/dry mango powder
• black salt/rock salt/sendha namak
• 1 tsp oil
• 1 tsp ghee/clarified butter

Preparation - Cut the sweet potato into 3 inch long pieces. Put in a pressure cooker with 1 cup water and cook for 2-3 whistles. Keep aside till steam escapes.

Peel them and cut into smaller discs.

Cooking - Heat the oil and ghee in a wok.

Add the green chili and cumin seeds. Once the spluttering stops, add the sweet potato and fry for 1-2 mins.

Add all the spice powders and salt. Sprinkle a bit of water. Fry them till the spices form a layer around the potato pieces.

Serve hot with Kuttu/Rajgire paratha/puris.

Sabudana Vada

Sabudana being loaded with carbohydrates (starch) is an ideal choice for fasting days. Most of the recipes are easy, quick and tasty. One such example is the Sabudana Vada, crispy and lightly spiced fritters of sago, potato and peanuts.

Quite happy with my first attempt. The vadas turned out crisp on the outside and soft inside without absorbing too much oil. Read on for the recipe -

Preparation Time - 15-20 mins

Ingredients -

• 1/2 cup sabudana
• 1 cup mashed potato
• 1 tsp cornflour
• 3-4 tbsp roasted and lightly crushed peanuts
• 1/2 tsp cumin seeds
• 1 tsp grated ginger
• 1/2 tsp finely chopped green chilis
• 1/2 tsp red chili powder
• 1 tsp finely chopped coriander leaves
• 1/2-1 tsp lemon juice
• salt to taste
• oil for deep frying

Preparation - Soak the sabudana overnight (or lesser time for smaller pearls). Strain to remove all excess water (this is important)

Take the sabudana in a mixing bowl. Add all other ingredients except for the oil. Mix into a dough.

Grease your palms with a little oil. Pinch small portions of the dough, roll into balls and flatten them. Make sure they are not very thick as the center will not be cooked properly.

Cooking - Heat sufficient oil in a wok. Add the flattened dics 2-3 at a time. Fry on both sides till light brown. Make sure that the flame is kept medium high so that the vadas do not absorb excess oil.

Remove from the wok and place on a paper towel to absorb the excess oil. Repeat for the remaining dough.

Serve hot with a chutney.

Note - It is important to test the soaking time of the sabudana before making the vadas. The tiny varieties need only half an hour to become soft and mushy. 

Plantain Chips

Another chips recipe for Navratri !! This time is it with green bananas. Very useful when entertaining guests/friends over those nine days of fasting.

Preparation Time - 10 mins

Ingredients -

• 1  green banana
• 2 pinch turmeric
• red chilli powder
• salt as per taste
• oil for deep frying (rice bran/sunflower/olive)

Preparation - Peel the banana and dip them in ice cold water to which salt and turmeric have been added. (this prevents discoloration)

Cooking - Heat oil in wok. Directly slice the bananas into the hot oil, a few at a time. Fry on both sides till crisp.

Remove from wok and place on a paper towel to absorb excess oil Sprinkle the salt and pepper on the hot chips and toss to coat them. Serve immediately or store in an air-tight container once cooled.

Sweet Potato Chips

Another easy Navratri recipe with sweet potatoes (Shakarkandi) !! Comes handy when entertaining guests/friends over those nine days of fasting.

Preparation Time - 10 mins

Ingredients -

• 1 Sweet potato 
• freshly crushed pepper or pepper powder
• rock salt as per taste
• oil for deep frying (rice bran/sunflower/olive)

Preparation - Peel the sweet potato and make thin slices (thinner the better). 

Cooking - Heat oil in wok. Add the sweet potato slices a few at a time. Fry on both sides till crisp.

Remove from wok and place on a paper towel to absorb excess oil Sprinkle the rock salt and pepper on the hot chips and toss to coat them. Serve immediately or store in an air-tight container once cooled.

Note - One can also use table salt instead of rock salt.

Kacche kele ki subzi (Navratri special)

This is one of my the favorite Navratri recipes. Got it from Tarla Dalal's cookbook and have loved it ever since. Frugal and tasty without much effort. And green banana being one of its kind is a low calorie source of carbohydrates and is rich in dietary fiber. They make one feel full as well as help the body burn fats.

Read on for the recipe -

Preparation Time - 10-15 mins

Ingredients -

• 2 green bananas
• 1/2 tsp cumin seeds
• 1-2 green chili
• a sprig curry leaves
• 2 pinch asafoetida
• 4 tbsp curd
• 2 pinch turmeric
• 1 tsp oil
• 1/2 tsp ghee
• salt to taste

Preparation - Peel and cube the bananas. Put them into salted cold water immediately.

Beat the curd with a little water to break any lumps.

Cooking - Boil water in a saucepan and add a little salt and turmeric to it. Add the banana pieces and cook till done but not mushy. Strain the water and keep aside.

Heat the oil and ghee in a wok. Add the broken green chili and cumin seeds followed by the asafoetida and curry leaves.

Add the banana pieces and fry for 2 mins.

Add the beaten curd along with salt and mix everything. Cook till the curd dries and forms a layer around the banana pieces. Remove from flame.

Serve with white rice or rotis.

Book Review: The Lives Of Others (By Neel Mukherjee)

This post has been moved to my other blog. Read HERE.