Ram Navami 2024: Recipes To Try On Last Day Of Chaitra Navratri

With Chaitra Navratri concluding on this day, you can bid adieu to the Goddess, as well as indulge in some delectable vegetarian dishes.

Chaira Navratri 2024: Recipes To Try On Ram Navami

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Ram Navami 2024 Recipes: This year, the festival will be celebrated on April 17th, preparations of which are in full swing. With Chaitra Navratri concluding on this day, you can bid adieu to the Goddess, as well as indulge in some delectable vegetarian dishes. Here are a few recipes that you can try at home to celerbate this day with your friends and family.

1. AMARANTH SWEETPOTATO CHAAT (By Sonal Chandra, Junior Sous Chef, Loya, Taj West End, Bengaluru)

Ingredients 

For tikki  

• Boiled sweet potato -250 gm 
• Popped amaranth -50 gm 
• Chopped greenchilli- 1 tbsp
• Rock salt 1 tsp 
• Cumin 1tsp

For stuffing 

• Sugar 30gm
• Chopped nuts 20 gm

For Guava Beetroot chutney

• Guava 2 
• Beetroot 1small piece 
• Green chilli 1
• Jaggery 2 tbsp
• Rock salt 1 tsp

For potato crisp 

• Potato  2no 

For Sweet Curd 

• Hung curd 
• Sugar 

Method:

• Heat oil in the pan, add cumin seeds, chopped green chilli, saute for half minute, add mashed sweetpotato. Cook it further, so that it comes together. Add popped amaranth when the mixture gets cooled.
• Heat sugar in a pan to caramelize. Add nuts. Pour it in a silicon mat. When brittle gets cooled,chop it for stuffing.
• For chutney bring together each ingredient and blend it and check the seasoning.
• For potato crisps, fine thin juliennes of potato to be deep fried and seasoning of jeera powder and rock salt to be added.
• Add stuffing in sweetpotato mixture and make cylindrical rolls and cook them on non-stick tawa with ghee  

Final plating 

• In a plate put sweet curd at the bottom , place three tikki, place potato crisp in the empty spaces. Pipe little guava beetroot chutney on top with some sweet curd, some pomegranate pearls, edible flower and pea shoot for garnish.

 

Image Source: Special Arrangement

2. COCONUT BARFI  (By Vikrantt Singh, Founder and Managing Director of Bansooriwala's)

Ingredients: 

• 2 cups grated coconut (fresh or frozen) 
• 1 cup sugar 
• 1/2 cup water 
• 1/2 teaspoon cardamom powder 
• 1 tablespoon ghee (clarified butter) 
• Optional: chopped nuts like almonds, cashews, or pistachios for garnish 

Method: 

a. Prepare the Coconut: 

• If using fresh coconut, grate it finely. If using frozen grated coconut, thaw it to room temperature. 

b. Prepare the Sugar Syrup: 

• In a heavy-bottomed pan, add sugar and water. Heat the mixture over medium heat, stirring until the sugar completely dissolves. 
• Once the sugar dissolves, let the syrup simmer until it reaches a one-string consistency. To check, take a drop of syrup between your thumb and index finger. When you pull them apart, a single string of syrup should form. 
• Once the syrup reaches the desired consistency, add cardamom powder and mix well. Turn off the heat and set the syrup aside. 

c. Cook the Coconut Mixture: 

• In another pan or skillet, heat ghee over medium heat. 
• Add the grated coconut to the pan and roast it lightly for a few minutes until it turns aromatic. Keep stirring to prevent it from burning. 
• Once the coconut is lightly roasted, reduce the heat to low and pour in the prepared sugar syrup. Mix everything well, ensuring that the coconut is evenly coated with the syrup. 

d. Cook Until Thickened: 

• Continue cooking the coconut mixture over low heat, stirring continuously. The mixture will start to thicken as the liquid evaporates. 
• Keep stirring until the mixture becomes thick and starts to leave the sides of the pan. This may take around 10-15 minutes.

e. Shape the Barfi: 

• Once the mixture reaches the desired consistency, transfer it to a greased plate or tray. 
• Flatten the mixture using a spatula or the back of a spoon to spread it evenly in the tray. 
• If desired, sprinkle chopped nuts over the surface of the barfi and press them gently into the mixture. 

f. Cool and Cut: 

• Allow the coconut barfi to cool completely at room temperature. You can also refrigerate it for faster cooling. 
• Once cooled, use a sharp knife to cut the barfi into desired shapes, such as squares or diamonds. 

g. Serve: 

• Your coconut barfi is now ready to be served! Enjoy the delicious homemade treat with family and friends. 

3. MEETHA CHAWAL (By Norah Singh, Home chef (Stahl)

Ingredients:

For Your Cooking Rice:

• 1 cup of long-grain basmati rice 
• 1 cinnamon stick, 4 cloves, 1 bay leaf, & 4 green cardamoms (for an earthy and inviting base)
• ¼ teaspoon of turmeric powder (for a subtle color and depth)
• ¼ teaspoon of saffron (the star of the show!)
• ¼ teaspoon of salt for balance

For Your Meethe Chawal :

• ¼ cup of ghee (clarified butter, for a rich and nutty taste)
• ½ cup of milk (to add a touch of creaminess)
• ‘⅓ cup of sugar (or to taste, for perfectly balanced sweetness)

Finishing Touches:

• Toasted Nutty Delights: 2 tablespoons each of cashews, golden raisins, sliced almonds, and sliced pistachios (lightly toast for an extra flavor boost!)
• Elegant Garnish: 1 teaspoon of edible rose petals (for a touch of beauty and subtle floral fragrance)

Method:

Preparing the Basmati:

• Start by rinsing your 1 cup of basmati rice thoroughly. Soak it in clean water for 15 minutes.
• In a wide, heavy-bottomed saucepan, combine the soaked rice with all the aromatics: the cinnamon stick, cloves, bay leaf, green cardamoms, turmeric, saffron strands, and salt.
• Pour in water and stir everything together. Bring to a boil, then reduce heat and simmer until the rice is parboiled (about halfway cooked).
• Drain the rice using a colander, discarding the used spices. Set the rice aside.

Building the Sweet Symphony:

• Heat the ghee in your Stahl casserole.
• Now for the toasted delights- Add all the nuts (cashews, raisins, almonds, and pistachios) to the hot ghee. Fry them for just 5-10 seconds, then remove half of them and set them aside in a bowl.
• Pour the milk into a casserole with the remaining nuts. Stir and simmer for 1-2 minutes, allowing the milk to reduce slightly.
• Spread the parboiled rice evenly over the milk mixture in the casserole.
• Sprinkle the sugar over the rice, followed by the reserved toasted nuts and the remaining saffron strands.

The Grand Finale:

• To lock in all the flavors and aromas, cover the casserole with its glass lid. Reduce heat to the lowest setting and let the rice cook for 5-10 minutes.
• Turn off the heat and resist the urge to peek! Let the rice rest undisturbed with the lid on for a few extra minutes.
• Once ready to serve, gently fluff the rice with a fork.

Lastly, garnish your beautiful Meetha Chawal with the remaining toasted nuts and elegant rose petals for a touch of floral fragrance and visual delight, and serve!

 

Image Source: Special Arrangement

4. KADI PAKORA (By Chef Kunal Kapur, Saffola Oils)

Ingredients

For Kadi

• 1 ½ cups of Curd
• 4 tablespoons of Gram Flour (Besan)
• ½ cup of Onion sliced
• ½ tablespoon of Garlic chopped
• ½ tablespoon of Ginger chopped
• 3/4th  teaspoon of Turmeric powder
• 1 teaspoon of Red chilli powder
• 1 tablespoon of Coriander powder
• 1 teaspoon Roasted Cumin Powder
• Salt to taste
• 10 cups of Water
• 3 tablespoons of Oil
• 1 teaspoon of Fenugreek seeds (Methi )
• 1 teaspoon of Cumin
• 2 nos of Dry red chilly
• ½ teaspoon of Asafoetida (Heeng )

For Pakora

• 1 cup of Gram Flour (Besan)
• Salt to taste
• A chopped  Green chilli 
• ½ teaspoon of Turmeric powder
• 1 teaspoon of Red chilli powder
• 1 tablespoon of Coriander seeds
• 1 teaspoon of Cumin
• 3/4th  teaspoon of Baking Powder
• 1 cup of chopped Spinach 
• 3/4 cup of Water

For Tempering

• 1 ½ tablespoons of Oil
• 2 teaspoons of Coriander seeds
• 1 teaspoon of Cumin
• ½ teaspoon of Red chilli powder

Preparation Time: 45 minutes

Serves: 4

Steps to follow:

• In a bowl, combine curd, besan, sliced onions, garlic, ginger, turmeric, chilli powder, coriander powder, roasted cumin powder, salt, and water. 
• Heat oil in a pan, add methi seeds, cumin, and dry red chilli. Stir and add heeng. 
• Add the curd mixture, and stir continuously until it boils. Cook for half an hour, stirring the kadi occasionally, on low heat.
• In the meantime, prepare the pakora batter by mixing besan, salt, chopped green chilli, turmeric, red chilli powder, coriander seeds, cumin, baking powder, spinach, and water until thick. 
• Heat oil in a deep pan and drop small dollops of the batter to make pakoras. 
• Cook until evenly browned. Remove and set aside.
• Check kadi for salt, then transfer to a serving bowl. 
• Ten minutes before serving, add pakoras to the hot kadi.
• For tempering, heat oil in a clean pan, and add coriander seeds and cumin. Once they crackle, turn off the heat, add red chilli powder, and stir. 
• Immediately pour this tempering over the kadi pakora.
• Serve it hot and fresh.

 

Image Source: Special Arrangement