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In North India, especially in parts of Uttar Pradesh, Madhya Pradesh, and Bihar, people celebrate Chaitra Navratri by abstaining from consuming meat, garlic, and onion. Several devotees observe fasts or eat savoury dishes once a day. To prevent yourself from getting stuck in a routine, you need to keep experimenting in the kitchen.
To put out of the misery of surfing the internet to find recipes, Slurrp connected with Chef Sumit Kumar, Fortune Park East Delhi ( ITC Group). He shared insight into some interesting dishes like kesari kofta curry, mawe mewe ki kheer, and shamita vrat chutney.
Kesari Kofta Curry
Ingredients
For Kofta
- 1 cup paneer (Indian cheese), crumbled
- 1/2 cup potatoes, boiled and mashed
- 1/4 cup chopped fresh cilantro (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon ghee or oil
- 1 tablespoon saffron threads, soaked in a tablespoon hot water (kesari color)
For Gravy
- 2 tablespoons ghee or oil
- 1 cup heavy cream
- 1/2 cup milk
- 1 tablespoon saffron threads, soaked in a tablespoon hot water (kesari colour)
- Salt and pepper, to taste
Also Read: Making A Navratri Thali? Follow These Traditional Vrat Recipes Shared By Chef Ashish Singh
Method
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine the paneer, mashed potatoes, salt, and pepper. Mix well.
- Divide the mixture into small portions and shape them into balls. Flatten each ball slightly into a kofta shape.
- Brush the koftas with ghee or oil and bake in the oven for 15-20 minutes or until lightly browned.
- While the koftas are baking, prepare the gravy. Heat the ghee or oil in a large saucepan over medium heat.
- Add the heavy cream, milk, and saffron threads with their soaking liquid. Mix well.
- Bring the mixture to a simmer and cook for 5-7 minutes or until the gravy thickens slightly.
- Season the gravy with salt and pepper to taste.
- Once the koftas are done, add them to the gravy and simmer for an additional 2-3 minutes.
- Serve the Kesari Kofta hot, garnished with additional cilantro if desired.
Also Read
Mawe Mewe Ki Kheer
Ingredients
- 1 cup mixed dried fruits (mewa) - almonds, pistachios, cashews, raisins, and dried cranberries
- 3 cups milk
- 1/2 cup sugar
- 1/4 teaspoon cardamom powder
- 1/4 teaspoon saffron threads, soaked in a tablespoon of hot water
- 1 tablespoon ghee or oil
- Chopped nuts or dried fruits for garnish (optional)
Method
- Soak dried fruits: Soak the mixed dried fruits in water for at least 4 hours or overnight. Drain and set aside.
- Boil milk: In a large saucepan, boil the milk over medium heat.
- Add sugar and cardamom: Add sugar and cardamom powder to the boiling milk. Stir until the sugar dissolves.
- Add soaked dried fruits: Add the soaked dried fruits to the milk mixture. Cook, stirring frequently, until the mixture thickens (about 15-20 minutes).
- Add saffron and ghee: Stir in the saffron threads and their soaking liquid. Add ghee or oil and mix well.
- Garnish: Garnish with chopped nuts or dried fruits, if desired.
- Serve: Serve the Mawe ki kheer warm or chilled.
Shamita Vrat Chutney
Ingredients
- 1 cup raw mango, diced
- 1/2 cup fresh coriander leaves
- 1/4 cup fresh mint leaves
- 2-3 green chillies
- 1/2 teaspoon grated ginger
- 1 tablespoon lemon juice
- Salt, to taste
- 1/4 cup water
- Optional: 1-2 tablespoons yoghurt for a creamier chutney
Method
- In a blender or food processor, combine raw mango, coriander leaves, mint leaves, green chillies, and ginger.
- Blend until smooth.
- Heat a small pan over medium heat and add a little water to the chutney. Cook for about 5 minutes, stirring frequently, until the chutney thickens slightly.
- Remove from heat and stir in lemon juice, salt, and yoghurt (if using).
- Let the chutney cool to room temperature.
- Refrigerate or store in an airtight container for up to 3-4 days.
