If you are tired of having the same food during Navaratri, here are three falahari recipes for you to try
Afghani Paneer by Chef Semil Rambhiya, Dilli Accent. Pic/ Dilli Accent
This year Navratri is being observed from October 7 to October 15. The nine-day Hindu festival is celebrated with much fervour across the nation. Devotees partake in worship and celebrations by setting up pandals, hosting dances and much more.
Every region celebrates distinctly, from Bengal’s Durga Pujo to Gujarat’s garba dances. Many Hindus fast during this auspicious period by abstaining from a wide variety of grains, which means that only special meals are prepared. Even though celebrations might be muted due to restrictions in place, indulging in some flavourful falahari food can boost your festive spirit. If you are bored of having the same food during Navrati, here are three falahari recipes shared by Mumbai chefs for you to ace at home.
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Afghani Paneer by Chef Semil Rambhiya, Dilli Accent
Ingredients
Paneer (cut into large square cubes) - 200 gms, cashew paste - 1 tbsp, hung curd - 3 tbsp, fresh cream - 1 tbsp, grated cheese - 1 cube, white pepper powder - 1/2 tsp, green chilli paste - 1/2 tsp, coriander powder - 1/2 tsp, jeera powder - 1/2 tsp, garam masala - 1/2 tsp, sugar - 1/2 tsp, pinch of cardamom powder, oil - 1-2 tsps, (sendha) salt to taste.
Method
1. Take the hung curd, cashew paste, green chilli paste, chat masala, white pepper, coriander powder, jeera powder, garam masala, sugar, pinch of cardamom powder, oil and salt to taste and mix them together.
2. Coat 6 paneer cubes with the mixture and let them rest for 5 minutes.
3. Put the paneer cubes on a skewer and roast them on medium flame on the gas.
4. Once the paneer starts to change its colour and is evenly roasted, take the skewer off the gas. Sprinkle with some chat masala and serve hot with mint chutney.
Water chesnut Halwa by Chef Nupur Varma, The Wooden Spoon
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Ingredients
Water chestnut flour (shingodaatta) – 1 cup, ghee - 5 tbsp, sugar - 1/2 cup, elaichi powder (optional) - 1/4 tsp, to garnish – almond/pistachio slivers, silver warak, rose petals
Method
1. Heat ghee in a thick bottom pan.
2. Add the flour and cook for 4 to 5 minutes on a low flame until it turns light brown in colour. Ensure to stir continuously.
3. Add 2 cups warm water a little at a time while stirring. I generally do this with a whisk to avoid lumps.
4. Cook until the water is absorbed.
5. Add sugar and mix until the sugar has melted. Ensure to stir continuously.
6. Add in the cardamom powder if using and mix well.
7. Garnish with the nuts, warak and rose petals.
Sabudana Thepla by Chef Harsh Shodhan, Gourmet-on-the-go
Ingredients
For the thepla:
Sago (soaked) - 250 gm, parboiled potato (grated) - 200 gm, salt and pepper to taste, green chili (chopped) - 1, refined oil - 1 tbsp, finely chopped coriander - 1 tsp, finely mint - 1 tsp, rajriga flour or amaranth flour - ½ cup.
For the peanut chutney:
Roasted peanut - 100 gm, green chilli - 2, yogurt - 2 tbsp, salt to taste, sugar - ½ tsp, water as required for grinding, cumin - 1tsp , oil for tempering - 1 tbsp.
Method
1. Use a mixing bowl and add all the above ingredients to form a dough.
2. Add one or two tablespoons of water for binding.
3. Heat a griddle on the flame.
4. Once hot, add a teaspoon of refined oil.
5. Form the dough into fist-sized dough balls and roll them as thin as possible.
6. Place this on a hot, oiled griddle and let it get crisp and golden.
7. Flip it and add some more oil. Let it gain colour on the other side too.
8. Serve hot with green coriander chutney and peanut chutney.
9. For the peanut chutney, blend all the ingredients except the oil and cumin to form a smooth creamy paste.
10. Heat the oil for the tadka.
11. Once hot, add cumin seeds and let them get golden. Turn the stove off.
12. Pour over the chutney and serve with the hot thepla.
Also Read: Festivals mean we need to exercise extra caution
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