11/11/2021
Very very Late Post!!!
Navami is the ninth day of Durga Puja. On this day, Goddess Durga is worshipped as Mahishasuramardini, which means the "annihilator of the buffalo demon". Many people like me who fast for eight days break their fast on this auspicious day of
Durga Navmi (ninth day of Navratri puja) after the prayers people feed nine small girls. Onion and garlic are avoided for the preparation of puja's (prayer) food. Usually, one or two dry, curry vegetables, one curd/yoghurt preparation, one sweet (mostly halwa) and pooris are made for the feast (Kanya bhoj). The entire food is first offered to God and then to young girls and then the family eats.
DurgaNavmi KanyaBhoj Special Thaali/Plate😍 Carrom Seeds/Ajwain Puris, Special Aaloo Sabji, Masala Chana, Kesar & Dryfruit Mix Halwa and, Chilled Curd Chilli Pickle😊
RECIPES:
AJWAIN/CARROM SEEDS PURIS
INGREDIENTS:
2 cup Wheat Flour
11/2 tbsp Ajwain
2 tsp Himalayan Pink Salt or as per taste
1-2 Cup Milk (as required)
2 tbsp Saffola Oil
Mother Dairy Clarified Butter/Saffola Oil for frying
INSTRUCTIONS:
Add wheat flour, ajwain/carrom seeds and salt in a bowl and mix well.
Make a stiff dough by adding Milk and 2 tbsp Oil.
Let the dough rest for 15 minutes.
Heat ghee/oil for frying in a pan.
Make small balls from the dough and dust and roll to make a 3-4 inch puri.
Once the ghee/oil is hot, deep fry the puris from both sides.
Serve hot with any curry.
Tips:
Milk is used along with oil instead of water in the dough so that the puris remain soft and last for a week or more in the fridge to eat as a snack. And generally, if we use milk, puris turned out to be soft and tasty.
Clarified Butter/ Ghee is used for frying as a healthy substitute for oil.
SPECIAL AALOO SABJI (No Onion No Garlic)
INGREDIENTS:
1tbsp Patanjali Mustard oil
2 tbsp Mother Dairy Ghee/ Clarified Butter
1 tsp Cumin/Jeera
1/2 stick Cinnamon/Dalchini
1tsp Fennel Seeds/Sauf
2 Cloves
2 Bay leaves/Tez Patta
1 tbsp Crushed Coriander Seeds
1/2 tsp White Seasame Seeds/Safed Til
1/2 tsp Fenugreek Seeds/Methi Dana
2 Red Chilies
2 Green Chillies, Finely Chopped
1 tbsp Grated Ginger
4-5 Curry Leaves
1/2 tsp Catch Asafoetida/Hing
2 tsp Everest Kashmirilal Red Chili Powder
1 tsp Everest Cumin/Jeera Powder
1/2 tsp Everest Turmeric Powder
1/2 tsp Everest Black Pepper Powder
2 tsp Everest Coriander Powder
1/2 tsp Everest Garam Masala
1/2 tsp Everest Dry Mango Powder or Chaat Masala
2 to 3 tbsp Water
3 Tomatoes, finely grated
5 boiled & Peeled Potatoes
1 Boiled Potato Peeled & Mashed
1 tsp Himalayan Pink Salt or as per taste
1 cup of Water or Water as required.
1 tbsp Everest Kasuri Methi/Dry Fenugreek Leaves
NOTE: I used mustard oil as it enhances the taste of Aaloo sabji but you can use any oil.
I used Himalayan pink salt bcoz it's healthy but you can use any salt.
INSTRUCTIONS:
To make amazing Potato Curry without onion and garlic, first, place a pan on flame and add 1 tbsp of oil, 2 tbsp of ghee and melt.
After the oil is hot, add 1 tsp of cumin seeds, 1 tsp of fennel seeds, 1 cinnamon stick, 2 cloves, 2 bay leaf, 1 tbsp of crushed coriander seeds, 2 dry red chillies, 1/2 tsp of white sesame seeds, 1/2 tsp of fenugreek seeds, and saute on low flame.
Now add 1 tbsp of grated ginger, 2 finely chopped green chilli, 4-5 curry leaves,1/4 tsp of asafoetida, 2 tsp of Kashmiri red chilli powder, mix everything well cook a little.
Now add coarse paste tomato of three tomatoes, salt as per taste and mix well and cook for 2 minutes.
While cooking the tomatoes, take a bowl and add 1/2 tsp of turmeric powder, 2 tsp of coriander powder, 1/2 tsp of cumin powder, 1/2 tsp of pepper powder, 1/2 tsp of garam masala, 1/2 tsp of dry mango powder and mix everything well.
Now add 2 to 3 tbsp of water as required and mix well and prepare a paste.
After 2 minutes, add prepared masala paste into the pan, mix well, and cook until gravy releases the oil.
After gravy releases the oil, add 1 boiled mashed potatoes and 5 roughly crushed boiled potatoes, mix everything well, and cook for one minute.
After one minute, add 1.5 cups of water or as required, 1 tsp of Kasuri methi and mix well.
Now, close the lid and cook for 3-4 minutes.
After 3-4 minutes, remove the lid, add finely chopped coriander, mix well, and turn off the flame.
Now your No onion No garlic Potato gravy is entirely ready, and you can enjoy it.
MASALA CHANA/SPICY BLACK CHICKPEAS
INGREDIENTS:
1.5 cup Black Chickpeas/Kala Chana
2 Bay Leafs
1 Black Cardamom
Himalayan Pink Salt to taste
3-4 tbsp Patanjali Mustard Oil
1 tsp Cumin Seeds
1 tsp Fennel Seeds
30 gms Cilantro/Coriander Leaves
2 inch Ginger
2 Green Chilies
4-5 Curry Leaves
1 tbsp Everest Kasuri Methi
1/2 tsp Everest Turmeric Powder
11/2 tsp Everest Kashmirilal Red Chilli Powder
2 1/2 tsp Everest Coriander Powder
1 1/2 tsp Everest Dry Mango Powder or Chaat Masala
1 tsp Everest Black Pepper Powder
1/2 tsp Everest Garam Masala
1/2 tsp Himalayan Black Salt
1 tbsp Finely Chopped Cilantro/Coriander leaves
INSTRUCTIONS:
To make Black Chana first take 1.5 cups of Black Chickpeas and Soak it into the water overnight.
After 1 Day drains the water, clean and keep the black chickpeas aside.
Now take the cooker and add 1 glass of water, Soaked black chickpeas, 2 bay leaves and 1 black cardamom to it.
Now place the cooker on flame and cook for 2 to 3 whistles on medium flame.
After 2 to 3 Whistle turns off the flame and leave the black chickpeas into the cooker for 5 to 6 minutes.
After 6 Minutes Remove the lid and don't remove the water. Just keep it aside.
Now take a pan and dry roast 1 tbsp Kasuri methi and keep aside in a bowl.
Now take a mixer jar and add 30 gms cilantro/coriander leaves, 2 green chillies, 4-5 curry leaves, 2-inch ginger, 1 tbsp dry roasted Kasuri methi, 1 tsp of black pepper powder, 1/2 tsp of turmeric powder, 2 1/2 tsp coriander powder, 11/2 tsp of kashmirilal red chilli powder, 1 tsp cumin powder, 11/2 tsp of dry mango powder,1/2 tsp of garam masala, 2 tbsp boiled black chickpeas & add some water.
Grind it all to make a smooth paste.
Now place a pan on flame and add 3-4 tbsp of mustard oil to it and heat.
Now add 1 tsp of cumin seeds, 1 tsp fennel seeds and as you see the crackling of seeds, add the prepared smooth paste mix everything & saute well.
Add little water to it & mix well.
Stir Continuously, cook until its starts releasing the oil.
Now add boiled black chickpeas along with their boiled water to it.
Add salt as per taste along with 1/2 tsp black salt and mix well.
Switch the flame high to reduce water, stir continuously.
After a boil, let it cook for 5-7 minutes, stir continuously.
Soon the water will dry and the gravy becomes thick.
Now your Kala Chana is ready and garnishes it with some finely chopped cilantro/ coriander.
TIPS:
Stir continuously while cooking otherwise it will stick to the pan.
Mustard oil is used as it gives good flavour and is healthy. You can use any oil.
KESAR & DRYFRUIT MIX WHEATFLOUR HALWA
INGREDIENTS:
1/2 cup Aashirwaad Wheat Flour
1/2 cup Sugarlite Sugar
4-5 tbsp Mother Dairy Ghee
1 tbsp Chopped Almonds
1 tbsp Chopped Walnuts
1 tbsp Chopped Pistachios
1 tbsp Chopped Cashew
1 tbsp Raisins
11/2 Cup Mother Dairy Milk
1/2 tsp Cardamom Powder
1 tsp Kashmiri Kesar
INSTRUCTIONS:
To make wheat flour halwa first take 1/2 cup of wheat flour, 1/2 cup of sugar, 4-5 tbsp of ghee.
Now place a pan on medium flame and add ghee to it and melt.
After ghee melts turn the flame to low and all the dry fruits to it and roast properly.
After it gets roasted take it out on a plate or bowl and keep it aside.
Take 2 tbsp boiled milk and mix 1 tsp Kesar to it and keep it aside.
Now in the pan put the 1/2 cup wheat flour and roast it properly in ghee.
Then add 1/2 cup sugar to it and mix well.
Roast for 1 minute.
After that add 1 1/2 cup milk in it along with 1/2 tsp cardamom powder and mix well. Keep stirring continuously.
When it started to thicken add the 2 tbsp Kesar mixed milk to it. Keep stirring continuously till it starts to release ghee.
Now at last add all the roasted dry fruits and mix well.
Your Kesar & Dryfruit Mix Wheat flour Halwa is ready to serve.
CHILLED CURD CHILLI PICKLE
INGREDIENTS:
5-6 Big Green Chillies
2 cup water
1 1/2 cup curd/yoghurt
1 tsp Everest Cumin/Jeera Powder
1 1/4 tsp Grounded Mustard Seeds
1/2 tsp Catch Asafoetida/Hing
1/2 tsp Himalayan Pink Salt or as per taste
INSTRUCTIONS:
Pressure cook the green chillies for 1 whistle. If they are through big then for 2 whistles but not more than that.
Keep the pressure cooker aside to cool down.
In a small bowl take 1 1/2 cup curd, add 1 cup water, 1/ tsp cumin powder, 1 1/4 tsp grounded mustard seeds, 1/2 tsp asafoetida/hing and salt as per taste.
Whisk and mix making sure a smooth silky consistency curd is attained.
Now open the pressure cooker and drain the water Take out the green chillies and add it to the curd and mix well. It's ready to serve.
Note: Chilled Curd Chilli Pickle last for 3 to 4 days when kept in the fridge without adding salt. Just add salt to the portion you take out to eat.
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