Two recipes to add variety to your Navratra meal
Going through the nine-days of fasting and restricted diet, you often end up searching for interesting recipes during this time of the year to add variety to your Navratra meal. Following are two interesting recipes sent to us by hotel chefs to help you out.
The first one, sent to us by Executive Chef of WelcomHotel Dwarka, Shivneet Pohoja, “is an ideal Navratra breakfast.” He says, “The banana fills up the stomach fast and the richness of honey and nuts provides energy throughout the day.”
The second recipe, sent to us by Chef Shaleen Gambhir, Executive Sous Chef at Radisson Blue MBD Hotel NOIDA, is again easy to make and can be a great snacking option.
Buttermilk kuttu pancakes stuffed with caramelised banana and nuts
For the Pancakes
400 kuttu flour
150 ml plain buttermilk (or very thin whipped yoghurt)
50 gms grated jaggery
20 gms unsalted butter
Mix together all the ingredients to form a thick batter. Use water if needed. In a non stick pan, melt some butter and allow it to turn golden brown, spread the butter evenly across the pan. Ladle some of the batter in the pan and gently spread in a circular motion to form a thin pancake approx 12 cm in diameter.Once cooked, remove from the pan and keep aside for further use. Repeat the process till the time the batter is exhausted and the pancakes are made.
For the stuffing
3 banana (should not be very ripe)
20 gms almonds
20 gms cashewnut
20 gms raisins
60 gms honey
10 gms sugar
A pinch of sendha namak
10 gms unsalted butter
Peel and slice the bananas into approx 5mm roundels. In a pan, melt the butter and cook till golden brown, add in the nuts and raisins. Cook till the nuts turn golden brown. Reduce the flame and add in the honey and sugar.
Once the sugar and honey mixture starts to thicken add in the bananas, a pinch of sendha namak and cook on high heat for approx 20 seconds. Remove from pan.
How to serve
Take a pancake ladle some of the filling on one half of the pancake. Fold over the pancake and serve.
Roesti of tapioca pearls and potato
100 gms potato
40 gms tapioca pearls (sabudana)
A pinch of sendha namak
2 gms black peppercorns
8 sprigs of green coriander
20 ml extra virgin olive oil
20 gms water chestnut
10 gms cashewnuts
Par boil the potatoes and keep them aside after peeling. Boil the chestnuts and peel and keep aside. Dry roast the cashewnuts and keep them aside.
Soak the tapioca pearls for 2-3 hours in warm water. Grate the potatoes and chestnut in a bowl, add the softened tapioca pearls.To this mixture, add cashewnuts, chopped green chillies, green coriander, salt and crushed pepper. Make small flattened patties and on a slow heat cook them on tawa or griddle. Turn the side when crisp, golden and cooked. Serve hot.