THEME MAIN COURSE – NAVRATRI FESTIVE THALI

This was one of my posts for the Zayka- e- Dilli Grand Final.

 The final round was held during Navratri and the theme was to incorporate all the Navratri Colours 🟠⚪🔴🟡🟢🔵🩶🟣🦚🔵

The festive colours of Navratri mean Nine colours for nine days. When they spread out into a thali full of goodies, they create a perfect symphony.🧡🤍❤️💙💛💚🩶💜🦚🔵

Yellow 💛 imparted by turmeric powder to potato bhaji, moong dal to koshambir and yellow boondi to buttermilk, coriander green 💚 garnishes the 🤍 curd raita, capsicum 🫑 corn 🌽 rice, potato Bhaji, kosambir and buttermilk and orange 🧡 carrot 🥕 colours the koshimbir and 🧡 boondi beautifies the buttermilk. All of these are a tribute to Ma Skandamata, Ma Katyayani, Ma Brahmacharini and Ma Shailaputri. Red ❤️ capsicum used in rice is a tribute to Ma Chandraghanta 🙏🌹 Buttermilk and Kheer as a tribute to Ma Brahmacharini🙏🤍🌹

The grey 🩶 sabja/ basil seeds in the lime juice denotes Ma Kalaratri, Purple 💜 yogurt gets enhanced by the blue 💙 colour swirls a tribute to Devi Mahagauri and Kushmanda 🙏🌹

The peacock green 🦚💙 saree is a tribute to Ma Siddhidatri. 🙏🌹

The colours invoke the divine and the food energizes our senses. May we all be blessed, by the Shakti Roopinis on Navratri.🙏🌹

RECIPES:

CARROT MOONG DAL KOSAMBIR/SALAD

Ingredients:

• Carrots – 1 (grated)

• Moong dal – 1 tbsp (soaked)

• Grated coconut – 1 tbsp

• Lemon juice – 1 tsp

• Salt

• Coriander leaves for garnishing

For Tempering:

• Oil – 1 .5 tsp

• Urad dal – ¾ tsp

• Green chilies – 1 slit

• Hing – 1 pinch

Method:

• Take a mixing bowl add the grated carrots and soaked moong dal.

• Now take a tempering pan, add oil, urad dal, green chillies and hing.

• Pour the tempering on the veggies, add the grated coconut, squeeze lemon juice and coriander leaves. Remember to add the salt when you are just about to serve. Or else the veggies will release water.

• Mix everything and enjoy your easy and healthy salad.

POTATO BHAJI

Ingredients:

For Potato Bhaji:

• Potatoes – 3-4 (boiled, peeled and cubed)

• Oil – 1.5 tbsp

• Mustard seeds – ¾ tsp

• Urad dal – ¾ tsp

• Asafoetida (Hing) – ¼ tsp

• Green chillies – 1-2 (finely chopped)

• Ginger – ¾ inch (finely chopped)

• Sprig of curry leaves

• Turmeric powder – little less than ¼ tsp

• Lemon juice – 1 tsp

• Sugar – ¼ tsp

• Salt

• Grated coconut for garnishing

• Coriander leaves (finely chopped)

Method:

For Potato Bhaji:

• Heat oil and add mustard seeds, urad dal and asafoetida.

• Once the mustard seeds crackle, add chillies, ginger, curry leaves.

• Add the boiled potatoes, turmeric and salt. Give a good mix.

• Add the lemon juice, sugar and stir again.

• Cook for 5 minutes on a low flame stirring occasionally and see that the potatoes do not get burnt.

• Garnish with freshly chopped coriander leaves and serve with hot puris.

CAPSICUM CORN RICE

Ingredients:

For Spice Mix

• Split Chickpeas – 1 tsp

• Urad Dal – 1 tsp

• Coriander Seeds – 1.5 tsp

• Dry Red Chilli – 3-4

• Grated Coconut - 1 tbsp

For Rice

• Ghee/Coconut Oil – 1 tbsp

• Urad Dal – ¾ tsp

• Mustard Seeds – ¾ tsp

• Curry Leaves – 1 Sprig

• Asafoetida 2 pinches

• Turmeric – ¼ tsp

• Spice Mix

• Capsicum/ Coloured bell peppers – 1 cup (sliced)

• Sweet corn Kernels – ¼ cup (boiled)

• Salt - 1 cup

• Rice – 1 cup

• Tamarind Water – 1 tbsp

• Finely chopped coriander leaves

Method:

• Take a pan and dry roast the ingredients that is mentioned for the spice mix till it is aromatic. Once it cools down make a fine powder using a small mixer jar.

• Take a kadai with ghee or coconut oil in it. Add urad dal, mustard seeds, curry leaves, hing and turmeric. Let the mustard seeds splutter.

• Now add the freshly prepared spice mix and fry it for 3-4 minutes.

• On high flame add capsicum and boiled sweet corn kernels, add salt and sauté for 2-3 minutes. give it a good mix.

• Now add the left freshly prepared cooled rice and mix it well.

• Add tamarind water for making the rice a little moist and flavourful.

• Cover and cook for 3-4 minutes.

• Finally garnish with finely chopped coriander leaves and serve hot with curd, pickle and salad.

VERMICELLI KHEER/ SEVIYAN KHEER

Ingredients:

• Vermicelli / Seviyan – ½ cup (I have used the fine roasted ones)

• Milk + little water – ½ ltr.

• Sugar – ¾ cup (adjust as per your preference)

• Almonds crushed

• Cashews crushed

• Cardamom powder – ¼ spoon

• Saffron strands

• Dried rose petals and Pistachios for garnishing

Method:

• Take a utensil and boil the milk, stirring occasionally. Once it starts to boil, lower the flame and let the quantity of the milk reduce, the more you reduce the tastier is your kheer.

• Now add the seviyan and let it cook. Once it is completely cooked add sugar. Give a good mix, keep it stirring.

• Add the crushed nuts.

• Now add the cardamom powder and saffron strands, mix it well.

• Turn off the flame, Seviyan kheer is ready to be served.

• You can serve it chilled or hot, as per your preference.

LIME JUICE

Ingredients:

• Water – 1.5 glass

• Salt

• Sugar – 2-3 tbsp (adjust as per your preference)

• Lime juice – 1 tbsp

• Cardamom powder – ¼ spoon

• Soaked Basil/ Sabja seeds

Method:

• Take a bowl, add water, salt, sugar, squeeze lime juice and give a good mix.

• One the sugar dissolves add cardamom powder and soaked basil/ Sabja seeds.

• Enjoy this refreshing cooler with your family or friends.

FRYUMS

• Deep fry the colourful fryums in hot oil and enjoy.

AMARANTH/RAJGIRA PURI

• Ingredients:

For Dough

• Amaranth/ Rajgira flour – 1 small cup

• Salt – ¼ tsp

• Red Chilli Powder – ½ tsp

• Coriander Leaves (chopped)

• Water

• Oil - 1 tsp

Method:

• Take a mixing bowl add Amaranth flour in the bowl with Salt, Red Chilli Powder, Coriander Leaves (chopped).

• Next, mix all the ingredients together then add water and make a perfect dough and add Oil.

• Now keep resting for 5 minutes, after 5 minutes start rolling the dough take a small portion of the dough and make the ball shape.

• Using the Rolling Pin, then add the puri in the hot oil for frying. Deep fry till its done.

• Enjoy these Puris with Potato bhaji and kheer.

Delish my Navratri Festive colourful Thali 🟠⚪🔴🟡🟢🔵🩶🟣🦚🔵