The celebration of Navratri is seasoned with dandiya and garba nights, colourful attires and nine days of fasting or upwas with complete reverence.
Maharaj Jodharam Choudhary, corporate chef, Khandani Rajdhani has specially prepared vrat dishes, including Sabudana Vada, fruits, Sweet Lassi and more, all following the traditional Parampara and fasting requirements. The items will be served on a rotational basis.
Cooking Time –
15 To 20 Minutes + Straining Time
Serves – 2
- Hung Curd – 1 Cup
- ½ Cup Sugar
- 1 Tsp Cardamom Powder
- 1 Tsp Gulab Jal
- 1 Tsp Charoli
- 1 Tbsp Chopped Dry Fruits – Almonds, Pista
- Place A Thin Muslin Cloth On A Strainer And Pour The Curd Over It And Loosely Cover It With The Edges Of The Cloth. Refrigerate This And Let The Curd Sit In The Strainer For A Minimum Of 4-5 Hrs
- Add Sugar And Mix Well
- Pour The Mixture In Sieve To Yield Smooth Shrikhand
- Elaichi, Gulab Jal, Charoli, Dry Fruits And Mix
- Serve Chilled
- 1 cup sabudana
- 3 to 4 medium aloo boiled
- ½ cup peanuts
- 1 tsp jeera
- 1-2 green chillies finely chopped
- 2 tsp lime juice
- few chopped coriander leaves
- 1.5 tsp sugar or as required
- 3 tbsp kuttu ka atta
- rock salt as per taste
- oil for frying
- Soak the sabudana in water for 5 hours at least or overnight. Drain of all the water completely from the soaked sabudana.
- In a bowl mash the potatoes and add sabudana; then mix together.
- On a skillet or in a shallow pan, roast the peanuts till they become crisp. Cool and then coarsely powder in a dry grinder.
- Add the peanuts, rock salt, sugar, green chillies, coriander leaves and lemon juice. Mix the entire mixture well.
- Now take some portion of the mixture in your hands and shape them into flat round vadas. Deep fry the sabudana vadas till golden brown. Serve sabudana vada with coconut chutney.