INGREDIENTS
Navratri thali
No Onion No Garlic Aloo Makhana Sabzi
Serving - 3
INGREDIENTS
Desi ghee - 1 tablespoon
Lotus seeds - 40 grams
Desi ghee - 1 1/2 tablespoons
Cardamom - 2 pods
Cumin - 1 teaspoon
Ginger - 1/2 teaspoon
Green chili - 1 teaspoon
Tomato - 200 grams
Rock salt - 1 teaspoon
Black pepper - 1/4 teaspoon
Boiled potatoes - 260 grams
Water - 200 milliliters
Coriander - 1 tablespoon
Coriander - for garnish
PREPARATION
1. In a pan, add 1 tablespoon desi ghee and 40 grams lotus seeds.
2. Roast for 3-5 minutes.
3. Remove the pan from heat and keep aside.
4. In a heated pan, add 1 1/2 tablespoons desi ghee, 2 pods cardamom, 1 teaspoon cumin and stir well.
5. Add 1/2 teaspoon ginger and 1 teaspoon green chili and stir well.
6. Now, add 200 grams tomatoes and cook for 5-7 minutes.
7. Add 1 teaspoon rock salt, 1/4 teaspoon black pepper and mix well.
8. Add 260 grams boiled potatoes and mix well.
9. Add 200 milliliters water and stir well.
10. Cover with lid and cook for 7-8 minutes.
11. Remove the lid and give it a nice stir.
12. Add roasted lotus seeds and stir well.
13. Again cover the lid and cook for 3-5 minutes.
14. Remove the lid and stir well.
15. Add 1 tablespoon coriander and mix.
16. Remove the pan for heat.
17. Serve hot.
Dahi Wala Kaddu
Serving - 4
Curd - 300 grams
Rock salt - 1 teaspoon
Black pepper - 1/4 teaspoon
Cashew paste - 2 tablespoons
Ghee - 1 tablespoon
Cumin - 1/2 teaspoon
Green chili - 2 teaspoons
Tomato puree - 300 grams
Pumpkin - 350 grams
Water - 200 milliliters