Navratri vrat food recipes by sanjeev kapoor,healthy eating plan week,recipe for chicken salad with nuts and grapes - PDF 2016

Author: admin, 22.04.2016. Category: American Recipes

May 23, 2016 by dassana amit 51 Comments navratri recipes – navratri vrat recipes, fasting recipes. Navratri is a festival which is celebrated mainly in the Northern parts of India and is an important festival as well in the states of Gujarat and West Bengal. Heat the ghee in a frying pan, add the carrot mixture and keep on high flame until the carrot paste loses the milky texture and becomes golden brown and the sugar is totally dissolved.
Note: To save a lot of time in chilling raithas, chilled prepared ingredients well ahead of time. Combine the sugar, milk and cashew nut(drained) in a food processor to create a smooth paste. Heat the ghee in a large pan, add the cashew nut paste and cook over medium heat, stirring constantly until the mixture becomes thick. Put this mixture in a greased tray and spread it evenly and press the silver leaf on the top. Add the saffron food colour to the syrup and make a syrup of one string consistency and keep warm.

When hot, hold a perforated spoon (boondi jhara) over the hot ghee and pour a little boondi batter at a time using a ladle over the perforated spoon.
Fry the boondis over a high flame to a light golden color, taking care to ensure that they are not very crisp. Add the boondis to the warm sugar syrup and mix well so that the boondis soak in the syrup well.
Wash and dry the perforated spoon (boondi jhara) every time you pour the boondi batter through it. Proceed making the boondis with the remaining batter and immerse them in the sugar syrup immediately after frying. Allow the mixture to cool completely.Add 2 tbsps of hot water, the saffron, chopped almonds, chopped pistachios, powdered cardamom, rose water and mix well. Add Coriander leaves and a few pieces of finely chopped tomatoes before removing from fire. Take the potatoes and mash them, and it to the panner and the rest of the ingredients (if the paneer has solidified - crumble it with your hands).

Take some oil in a deep and broad vessel and stir fry this paste till the oil starts to separate. The koftas are very soft, hence should be added 5 minutes before serving or else they will absorb too much gravy and crumble.
I ususally make them ahead, and then heat the gravy and koftas together in the microwave just before serving.
You can use this as a vegetable dip or use it as a chutney ,tastes very good with white rice, pakoras, Poori etc. It is called as Durga Pooja in Bengal, and in the South it is called as Saraswathi Pooja or ayudha Pooja.
Currently I am having one meal of potatoes at night and drink milk and have cheese during the day.

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