Homemade Navaratri Thali

FYI,gasm
Sep 29, 2019
4 min read

Updated: Sep 30, 2019

This Navaratri Celebrate with a variety of food tasty delicious Homemade Navaratri Thali without onion and garlic best for who fasting in this days. In this article we bring for you tasty and easy to make recipes during this Navaratri season .

List of Recipes

PANEER MAKHANI

SHRIKHAND

SABUDANA PAKORA

BANANA RAJGIRI PURI

SAMAVAT RICE PULAO

This Navaratri Celebrate with a tasty delicious Homemade Thali without onion and garlic — NAVARATRI THALI

No Onion No Garlic Paneer Makhani

Servings - 2 - 3

INGREDIENTS Unsalted butter - 1 tablespoon Cumin - 1 teaspoon Green chili - 1 teaspoon Cashews - 10 grams Tomato - 375 grams Water - 100 milliliters Cumin powder - 1 teaspoon Rock salt - 1 teaspoon Water - 150 milliliters Unsalted butter - 2 tablespoons Paneer - 270 grams Coriander - 2 tablespoons

PREPARATION 1. Heat 1 tablespoon unsalted butter in a skillet, add 1 teaspoon cumin, 1 teaspoon green chili and stir well. 2. Add 10 grams cashews and mix it well. 3. Cook for 3 - 5 minutes on medium heat. 4. Then, add 375 grams tomato and saute until it turns soft and pulpy. 5. Cook for 5 - 7 minutes on medium heat. 6. Now, add 100 milliliters water and mix it well. 7. Bring it to a boil. 8. Remove it from heat and allow it to cool. 9. Transfer this into a blender and blend it into a smooth puree. 10. Transfer this puree into a skillet and give it a nice stir. 11. Add 1 teaspoon cumin powder, 1 teaspoon rock salt, 150 milliliters water and mix it well. 12. Bring it to a boil. 13. Add 2 tablespoons unsalted butter and mix it well. 14. Now, add 270 grams paneer and mix it well. 15. Cook for 5 - 7 minutes on medium heat. 16. Add 2 tablespoons coriander and mix it well. 17. Remove it from heat. 18. Garnish with coriander. 19. Serve hot.

Banana Rajgira Puri

Servings - 2 - 3

INGREDIENTS Banana - 90 grams Amaranth flour - 200 grams Rock salt - 1 teaspoon Water - 100 milliliters Amaranth flour - for dusting Oil - for frying

PREPARATION 1. In a mixing bowl, add 90 grams banana and mash them with help of a fork. 2. Add 200 grams amaranth flour, 1 teaspoon rock salt, 100 milliliters water and knead it into a smooth soft dough. 3. Rest the dough for 30 minutes. 4. Take a ball from dough and flatten it with the help of a rolling pin. 5. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy. 6. Drain it on an absorbent paper. 7. Serve hot.

Samavat Rice Pulao

Servings - 2 - 3

INGREDIENTS Washed Sama rice - 300 grams Water - 500 milliliters Oil - 30 milliliters Cumin - 1 teaspoon Peanuts - 40 grams Cashews - 30 grams Almonds - 30 grams Ginger - 2 teaspoons Green chili - 1 teaspoon Potatoes - 135 grams Water - 750 milliliters Rock salt - 1 teaspoon Coriander - for garnishing

PREPARATION 1. In a bowl, add 300 grams washed sama rice, 500 milliliters water and soak for 15 minutes. 2. Heat 30 milliliters oil in a skillet, add 1 teaspoon cumin and stir well. 3. Add 40 grams peanuts and mix it well. 4. Then, add 30 grams cashews, 30 grams almonds and roast for 3 - 5 minutes on medium heat or until it turns golden brown in color. 5. Add 2 teaspoons ginger, 1 teaspoon green chili and mix it well. 6. Now, add 135 grams potatoes and mix it well. 7. Cook for 5 - 7 minutes on medium heat. 8. Add the soaked rice in it and mix it well. 9. Add 750 milliliters water and mix it again. 10. Bring it to a boil. 11. Add 1 teaspoon rock salt and mix it well. 12. Cover it with lid and cook for about 12 - 15 minutes on medium heat. 13. Remove it from heat. 14. Garnish with coriander. 15. Serve hot.

Sabudana Pakora

Servings - 2 - 3

INGREDIENTS (For Sabudana Pakora) Sabudana - 230 grams Water - 400 milliliters Peanuts - 65 grams Boiled mashed potatoes - 170 grams Amaranth flour - 50 grams Rock salt - 1 teaspoon Cumin - 1 teaspoon Green chili - 1 teaspoon Oil - for frying

(For Coriander Peanut Chutney) Coriander - 20 grams Mint - 10 grams Roasted peanuts - 45 grams Cumin - 1 teaspoon Green chili - 1 tablespoon Rock salt - 1 teaspoon Dry mango powder - 1 teaspoon Lemon juice - 1 teaspoon Water - 50 milliliters

PREPARATION (For Sabudana Pakora) 1. In a bowl, add 230 grams sabudana, 400 milliliters water and soak for overnight. 2. Take a pan, add 65 grams peanuts and dry roast for 3 - 5 minutes on medium heat. 3. Remove it from pan and remove the skin. 4. Transfer this into a mortar and crush them with the help of a pestle. 5. In a mixing bowl, add the soaked sabudana, 170 grams boiled mashed potatoes, crushed peanuts, 50 grams amaranth flour, 1 teaspoon rock salt, 1 teaspoon cumin, 1 teaspoon green chili and mix it well. 6. Take some mixture in your hands and shape it into a ball. 7. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy. 8. Drain it on an absorbent paper and keep aside.

(For Coriander Peanut Chutney) 1. In a blender, add all the ingredients and blend it into a puree. 2. Serve with prepared pakora.

Shrikhand

Servings - 2 - 3

INGREDIENTS Yogurt - 240 grams Warm water - 2 tablespoons Saffron - 1/4 teaspoon Powdered sugar - 55 grams Cardamom powder - 1/2 teaspoon Almonds - for garnishing

PREPARATION 1. Take a bowl and place a muslin cloth on it. 2. Add 240 grams yogurt and squeeze it well. 3. Hang fo 1 hour. 4. In a bowl, add 30 milliliters warm water, 1/4 teaspoon saffron and mix it well. 5. Soak for 30 minutes. 6. In a mixing bowl, add the prepared yogurt, 55 grams powdered sugar, 1/2 teaspoon cardamom powder, prepared saffron water and mix it well. 7. Refrigerate for 30 minutes. 8. Garnish with almonds. 9. Serve.