Ultra-celebratory Navratri dishes

The end of the calendar year means that the celebratory preparations begin across the country. Navratri, Vijayadasami, Gollu festival, Dussera, Bathukamma, Durga Puja; are all celebrations of the triumph of good over evil. This year, with the pandemic, Ultra helps you cook celebratory puja dishes from the safety of your homes. Let good health and happiness triumph this festival season.

Traditionally, Navaratri puja dishes would include post-fasting sweet and savory preparations with jaggery, sesame seeds, neem leaves, sago or tapioca pearls, raw rice and dairy products.

Celebrate this year’s festivities with nine dishes from across the country. With a special focus on your health and happiness, Ultra recipes are a healthy balance of indulgence and goodness.

Bengali Neem Jhol

Neem although bitter to taste, is filled with abundant goodness. With anti-microbial, anti-viral, anti-bacterial, anti-carcinogenic, anti-inflammatory and antioxidant properties; neem is excellent for boosting good health and immunity. Most states celebrate the start of the new year by consuming a few tender neem leaves and wishing for good health all through the year.

Neem Jhol is a medley of vegetables in a mustard, turmeric and coriander sauce.

2 Cups tender neem leaves (destalked)
1 Cup aubergine (chopped)
1 Cup potato (chopped)
1 Cup sweet potato (chopped)
1 Cup drumstick (chopped
1” Fresh turmeric (paste) or 1 tsp turmeric powder
1 Tbsp coriander seeds (paste)
1 Tbsp mustard seeds (paste)
(To make a paste of coriander seeds and mustard seeds, grind in the small jar of Ultra Mixer Grinder with a tsp of oil and 20ml of water)

Tempering
1 Tsp mustard seeds
2 Tbsp mustard oil
1 Tsp panch pooran (Bengali five spice)
1 Bay leaf
½ Tsp sugar
1 Tsp ghee
Salt to taste

METHOD

1. Add ½ Tsp turmeric powder or ½ the paste to the aubergine with some salt and set aside on a sieve to drain.
2. Prepare the vegetables; chop the drumstick into 2” pieces and all the other vegetable to a similar size.
3. Cook the vegetables in water with salt and turmeric paste and set aside.
4. Heat oil and temper the whole spices in oil, add the neem leaves to the oil and sauté for 2 mins.
5. Add the drained aubergine followed by the panch pooran and saute for 2 mins.
6. Add the cooked vegetables and the mustard and coriander paste and simmer for 5 minutes.
7. Add sugar and ghee. Stir well and serve hot with rice.

Biscuit Ambade from South Kanara

Pulses and daals are generally avoided during the fasting period. However, during the celebrations, simple and easy recipes make cooking for the family a joy. Urad daal bonda or biscuit ambade as it is called is a tasty treat that can be made in no time and everyone in the family would enjoy them.

This Urad Daal bonda is very similar to the Tamilian Ulundu Vadai with subtle differences in preparation method. This is a quick and easy evening snack, especially great to serve during the Navratri celebrations.

1 Cup urad daal
1” Ginger (finely chopped)
¼ Tsp peppercorns (crushed)
1 Green chilli (finely chopped)
1 Sprig Curry leaves (finely chopped)
2 Slivers coconut (finely chopped)
1 Pinch asafoetida
Salt

METHOD

1. Wash, clean and soak the urad daal for 2 hours.
2. Drain all the soaked water and pulse the urad daal in your Ultra Mixer Grinder, a few times. Add very little water and grind to a smooth batter. If making more, you could do this in your Ultra Grinder for an extra smooth batter.
3. Add all the ingredients to the batter and mix thoroughly.
4. Heat oil for frying. Wet your fingers and take a small portion of the batter and drop lime sized portions into the oil.
5. Fry till golden brown.
6. Best served with mint or coconut chutney.

Tamil Rava Kesari

METHOD

1. Add ghee to a thick bottomed pan
2. Fry the cashews and raisins till golden brown, strain and set aside.
3. To the remaining ghee, add the rava and cook on a medium to low flame until golden
4. Add water and cook to upma consistency or till dry
5. Add the sugar and the elaichi and combine well. Stir with caution, as the sugar caramelises, it bubbles rapidly. Stir till all the sugar is absorbed into the rava and it is dry again.
6. Add the fried cashews, raisins and the saffron and combine well
7. Serve hot

TIP: Replace water with thin pineapple juice and instead of the dry fruits, add chopped pineapple for a variation.

Parsi potato patties or kebabs

Channa and coconut sundal is a staple in south Indian homes during any celebration. A great way to use the sundal to make an interesting and delicious snack is to use it as a stuffing in the Parsi potato patties.

5 Medium potatoes (boiled)
2-3 Bread slices
2 Green chillies
½ Tsp pepper powder
¼ Tsp garam masala powder
¼ Tsp chilli powder
½ Tsp dry fenugreek (kasthuri methi)
½ Tsp amchur/dry mango powder
½ Cup sooji/ rava
Salt
Oil

Stuffing:
1 Cup channa(cooked)/sundal with coconut
½ Cup grated paneer
¼ Cup chopped dates

METHOD

1. Mash the boiled potatoes and add in all the ingredients.
2. Dip the bread slices in water and squeeze the excess liquid before mixing them into the potatoes. Bread will bind all the ingredients together.
3. Make small patties and refrigerate them for 10 mins.
4. Mash up the channa / sundal and add the dates and the grated paneer. Shape them into small balls and set aside.
5. Remove the potato patties from the fridge and flatten them out a bit to add the stuffing.
6. Place the stuffing inside and cover it with the potato all around and reshape into a cutlet.
7. Dip the cutlet into the rava to cover all sides and fry them.
8. Serve with a tamarind ketchup or with mint chutney.

Maharashtrian Sabudana Vada

Sago or tapioca pearls are traditionally eaten during fasting or vrath. This crunchy and delicious snack will be loved by everyone and it can be made with very little effort.

2 Cups Sago (soaked)
2 Large potatoes (boiled)
3 Green chillies (chopped)
½ Cup roasted peanuts (crushed)
2 Sprigs curry leaves (chopped)
1” ginger (chopped)
1 Tsp cumin seeds
Salt
Oil

METHOD

1. In a bowl combine the soaked sago, mashed potato and all the ingredients and mix well.
2. Shape into balls and flatten.
3. Heat oil in a pan and fry till golden brown.
4. Serve with a spicy mint chutney.

Gujarati Muthias

Made out of wheat and besan or chickpea flour, vegetables and spices, this snack is healthy and easy to make during the celebrations.

½ Cup besan / gram flour
¼ Cup whole wheat flour
1 Tbsp semolina rava/ sooji
2 Cups bottle gourd (grated)
½ Cup methi leaves (chopped)
2 Tsp ginger and green chilli paste
½ Tsp sugar
1 Tbsp oil
½ Tsp cumin
½ Tsp chilli powder
¼ Tsp turmeric powder
¼ Tsp pinch Bicarbonate of Soda
¼ Tsp coriander seeds (roasted and crushed)
Salt

Tempering:
¼ Tsp asafoetida/ hing
2 Tsp mustard
1 Tbsp Sesame seeds
2 Dry red chillies
2 Sprigs curry leaves
2 Tbsp Oil

METHOD

1. Mix all the ingredients together into a dough without adding water. Shape into 5 to 6’’ long ropes and steam for 25 minutes.
2. Cool completely and cut into discs.
3. Temper the mustard and other ingredients.
4. Toss the cooked muthias till the edges crisp a little.
5. Serve hot with a yoghurt and cumin dip.

Kerala Aval Vilayichathu

This delicious and simple dish also known as aval sharkara is especially popular during the Vijayadashami celebrations in Kerala. It can be made two ways, either by simply combining the ingredients or making a jaggery caramel and then tossing them together. Use the thicker aval and not the paper thin one for this recipe.

200 Grams beaten rice/aval (wash, drain and set aside)
200 Grams coconut (grated)
300 Jaggery
½ Cup water
1 Pinch salt
1 Tbsp (roasted bengal gram)
1 Tsp black sesame seeds
1 Tsp elaichi/cardamom powder
1 Tbsp ghee

METHOD

1. Combine the jaggery, cardamom powder, salt and water to make a caramel. When it thickens, add the coconut. Stir for a few minutes and add the cleaned aval.
2. Temper the sesame and roasted bengal gram in ghee and mix into the aval.
3. Serve hot.

Andhra Bandar Laddu or Thokkudu Laddu

A melt-in-the-mouth dish originally from the Krishna district of Andhra Pradesh, this dish is a celebratory preparation made during Bathukamma celebrations.

250 Grams chickpea flour
200 Grams sugar (powdered)
3 Tbsp ghee
1 Tsp cardamom powder
1 Pinch salt
20 Raisins / pumpkin seeds
Water
Oil

METHOD

1. Make a thick sticky dough with chickpea flour, salt and water.
2. Oil a chakli/murukku press. Add the flour and fry the dough as chaklis. Alternately you could flatten them into small thin discs and fry it.
3. Once cooled down completely, grind it in your Ultra Mixer Grinder into a fine powder.
4. In a large bowl, combine the flour, sugar, cardamom powder and ghee and shape into lime-sized balls.
5. Garnish with raisin or pumpkin seeds

Delhi Gajjar Halwa with Khoya

This decadent dish is a classic celebration dish. Although a rich dessert, carrots add a healthy touch to it.

500 Grams carrots (preferably red Delhi carrots; grated)
¼ Cup condensed milk
¼ Cup milk
¼ Cup chopped dates
1 Tbsp Ghee
1 Pinch salt
1 Tsp Cardamom powder
2 Tbsp Chopped nuts (pistachios and almonds)
1 Cup khoya/ mava (crumbled)

This is a rich version of the recipe that is fit for celebratory indulgence. Made without the khoya and condensed milk makes it less indulgent.

METHOD

1. In your Ultra Pressure Cooker, add ghee and the carrots. Sauté till the moisture dries out
2. Add the milk, condensed milk, dates and cardamom powder with a pinch of salt and pressure cook for 1 whistle
3. Once the pressure releases, open your Ultra Pressure Cooker and sauté the mixture till the liquid is absorbed.
4. Add the crumbled khoya.
5. Sprinkle the nuts and serve warm.