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Offbeat Navratri

Instead of the tried and tested recipes, try some unusual ones this time around.

india Updated: Mar 13, 2010 01:32 IST

Instead of the tried and tested recipes, try some unusual ones this time around.

Raw Banana Kofta

Ingredients
1/4 tsp ginger (chopped)
1/4 tsp green chilli (chopped)
1/4 tsp cumin seeds
6 raw bananas n 1/4 tsp asafoetida
1/4 tsp garam masala n Salt to taste

For Gravy
1/4 tsp cumin seeds
250 gms beaten curd
1/4 tsp asafoetida
1/4 tsp ginger (chopped)
1/4 tsp green chilli (chopped)
1/4 tsp turmeric powder
1/4 tsp garam masala
1/4 tsp red chilli powder
3-4 cloves
4 bay leaves
50 ml water
2 tbsp oil

Method
Boil and peel off raw bananas and mash them properly.
Add all the ingredients for Kofta to above. Make balls out of the mixture and deep fry them.
Heat the oil and add cloves, cumin, asafeotida, bay leaf, ginger and green chilli, beaten curd, garam masala powder, red chilli powder, turmeric, and water to adjust the consistency.
Add the koftas and simmer for a few minutes. Garnish with chopped coriander.

Sooji ka dhokla

Ingredients
2 cups semolina
2 tbsp gram flour
1/2 cup curd
1 tsp fruit salt/eating soda
1 tsp sugar
1 tsp turmeric powder
green chilli-ginger paste (to taste)
1 tsp lemon juice
1 tbsp oil
Salt

For tempering
1 tsp mustard seeds
2 green chillies (finely chopped)
Few curry leaves
1 tsp sesame seeds
1 tbsp oil
2 tbsp coriander (chopped)
1 tbsp coconut (grated)

Method
Mix semolina, besan, curd, salt, sugar, turmeric powder, green chilli-ginger paste and oil in a large bowl. Work to form a batter. Add water if required, to form a consistency as that of idli batter.
Set aside for half an hour.
Add in fruit salt and lemon juice to batter and mix well.
Grease a dish and pour the batter into the dish. Steam for 10 to 15 minutes.
Remove in a dish and leave it to cool. Cut the dhokla into pieces, once cooled.

For tempering
Add oil, mustard seeds, sesame seeds, green chilies and curry leaves to a pan.
When they start to splutter, add the cut dhokla pieces and stir fry.
Remove and garnish with coriander leaves and grated coconut. Serve with some spicy chutney.

Potato Pumpkin Pancakes

Ingredients
1 large potato
1 big chunk pumpkin
2 green chillies
1-inch piece ginger
1/2 cup coriander leaves (chopped)
1 cup kuttu ka atta
1/2 cup singhare ka atta
1/4 cup Curd
Salt to taste
Oil to shallow fry

Method
Grind ginger and chillies in a grinder. Set aside.
Grate potato and pumpkin into a bowl of cold salted water.
Take kuttu and singhare ka atta in a deep bowl, and add coriander leaves to it.
Press out water from grated veggies. Add to the flour mixture. Add chilli-ginger paste and salt to the above. Mix into an even batter, thick enough to spread on nonstick pan. Keep aside for 30 minutes.
Heat 1 tbsp of oil and add it to the batter. Mix well.
Heat a nonstick pan and pour one ladleful batter in the centre and spread to form a pancake. Keep it as thin as possible.
Allow to cook, drizzle some oil and roast until crisp.