Date:02/10/2010 URL: http://www.thehindu.com/thehindu/mp/2010/10/02/stories/2010100253010400.htm
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Feast to beat the fast

Delicious alternatives can help you avoid cereals during the Navratri fast


Who says there are limited options for those who fast during Navratri? Try out these simple dishes that can be made in a jiffy.

Sakarkhandi chaat

Ingredients

Sakarkhandi (sweet potatoes): 3

Ghee: 2 tbsp

Jeera powder: 1/2 tsp

Black pepper: 3/4 tsp

Rock salt (sendha namak)

Green chilli paste: 1/2 tbsp

Sugar: tsp

Lemon juice: 1 tbsp

Chopped coriander: 1 tbsp

Method

Peel and chop the sakarkhand into 1-inch pieces. Heat the ghee. Add the chopped sakarkhand and chilli paste and stir fry for two minutes. Add the jeera powder, salt and pepper and cook on a low flame until the sakarkhand becomes tender. Add the lemon juice and sugar. Mix well. Sprinkle coriander leaves. Serve.

Potato paneer nariyal balls

Ingredients

Potatoes: 5

Grated fresh paneer: 1 cup

Pepper: 1 tsp

Salt to taste (sendha namak/

rock salt )

For the stuffing

Fresh grated coconut: 1 cup

Kishmish: 2 tsp

Green chillies, finely chopped:

3-4

Coriander leaves, finely

chopped: 2 tbsp

Salt and pepper to taste

Ghee for frying

Method

Boil and grate the potatoes. Mix the freshly grated paneer salt and pepper. Knead well and keep it aside. Mix all the ingredients of the stuffing. Flatten the potato paneer mixture in your hands. Place the stuffing in the centre and seal the edges to make a ball. Heat the ghee. Deep fry and serve hot with green chutney.

Saboodana khichri

Ingredients

Saboodana (sago): 1 cup

Roasted peanuts (peeled):

1/4 cup

Potato: 1

Green chillies: 2

Jeera: 1/2 tsp

Red chilli powder (optional):

1/4 tsp

Sugar: 1 tsp

Salt to taste (sendha namak)

Lemon juice: 1 tbsp

Ghee: 3 tbsp

Chopped coriander leaves

Method

Soak the saboodana in water for 2-3 hours. Peel and cut the potatoes into small pieces. Coarsely grind the roasted peanuts.


Heat the ghee in a kadai. Add jeera and green chillies and stir fry for one minute. Add the potatoes and cook until tender. Mix the saboodana and roasted peanuts. Add it to the above mixture. Add salt, sugar and red chilli powder (optional).

Mix well and cook on a low flame. Add the lemon juice. Mix again. Serve hot garnished with coriander leaves.

Aloo halwa

Ingredients

Potatoes: 4-5

Desi ghee: 1/4 cup

Sugar: 3/4 cup

Milk: 1/2 cup

Cardamom powder: 1 tsp

A few strands of saffron

Method


Boil peel and mash the potatoes. Heat the ghee in a thick kadai. Add the grated potatoes and stir fry on a low flame. Keep stirring continuously. When the halwa starts leaving the sides of the pan add the sugar and milk. Cook on a low flame until the sugar melts. Dissolve the saffron in a little milk. Add it to the halwa along with the cardamom powder. Mix well. Serve hot.

SUJATA MALANI

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