pharoahking
September 29th, 2006, 04:47 PM
Master Chef Sanjeev Kapoor, India's best known chef, is also the celebrity host of TV show Khana Khazana, author of best selling cookbooks, has restaurant franchisees in India and abroad and is the winner of several culinary awards. His mission is evident: to make Indian cuisine the number one cuisine in the world.
Check out his Navratri recipes below!
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Sukhi Arbi Aloo Ki Sabzi
Ingredients
Colocassia, (arbi), boiled and cubed (250 grams)
Potatoes, boiled and cubed (4-5 medium)
Oil (2 tablespoons)
Cumin seeds (½ teaspoon)
Green chillies, slit (2)
Salt (to taste)
Sugar (1 teaspoon)
Lemon juice (2 tablespoons)
Fresh coriander leaves, chopped (3 tablespoons)
Method
1. Heat oil in a pan, add cumin seeds and once they change colour add slit green chillies, colocassia and potato cubes.
2. Add salt, sugar, lemon juice and mix. Add coriander leaves. Remove from heat and keep it covered for a while before serving.
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Sabudana Khichdi
Ingredients
Sago (sabudana) (1½ cups)
Peanuts (¼ cup)
Ghee (3 tablespoons)
Cumin seeds (1 teaspoon)
Green chillies, finely chopped (4-5)
Potato, ½ cm cubes (1 medium)
Salt (to taste)
Lemon juice (1 teaspoon)
Fresh coriander leaves, chopped (2 tablespoons)
Method
1. Wash sabudana two to three times and then soak in one cup of water for three to four hours. Sabudana grains should be separate and moist.
2. Roast peanuts on a hot griddle, peel off the skin and then grind coarsely.
3. Heat ghee in a pan, add cumin seeds and green chillies. When cumin seeds begin to change colour add potato cubes. Cover and cook till the potatoes are done.
4. Add sabudana and ground peanuts and cook for four to five minutes, stirring carefully.
5. Sprinkle a little water, add salt and lemon juice. Mix well. Remove from heat.
6. Sprinkle chopped coriander leaves and serve hot.
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Rajgiri Ka Thepla
Ingredients
Rajgira atta (2 cups + for dusting)
Rock salt (sendha namak) (to taste)
Ginger, grated (1 inch piece)
Sesame seeds (til) (1 teaspoon)
Green chillies, finely chopped (2)
Potatoes, boiled and mashed (2 medium)
Yogurt (2 tablespoons)
Ghee (3 tablespoons + to shallow fry)
Fresh coriander leaves, chopped (2 tablespoons)
Method
1. Place ragjira atta in a bowl. Mix in rock salt, ginger, sesame seeds and green chillies. Add smashed potatoes, yogurt, three tablespoons of ghee and coriander leaves. Knead into a semi-soft dough using water. Cover and keep the dough aside for half an hour.
2. Divide into 10 to 12 portions. Roll into balls. Dust with rajgira atta and pat into a diskette on a dusted surface.
3. Heat a tawa. Shallow fry the theplas on both sides using ghee as required. Serve hot with yogurt.
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Kesari Kulfi
Ingredients:
Milk (3 litres - 15 cups)
Saffron (a few strands)
Green cardamom powder (¼ teaspoon)
Sugar (½ cup)
Almonds, slivered (10-15)
Method
1. Place the matkis in water for two to three hours. Remove them from water and keep them aside upside down to dry.
2. Heat milk in a pan and simmer till it is reduced to one third its original volume. Add saffron strands, green cardamom powder, sugar and cook for some more time.
3. Roast slivered almonds till lightly browned. Add to the milk and remove heat.
4. Transfer the mixture into the matkis and set aside to cool to room temperature.
5. Cover the matkis with aluminium foil and keep it in the deep freezer to set.
6. Serve in the matkis itself.
Source: MSN
Check out his Navratri recipes below!
---------------------------------------------------------------------------
Sukhi Arbi Aloo Ki Sabzi
Ingredients
Colocassia, (arbi), boiled and cubed (250 grams)
Potatoes, boiled and cubed (4-5 medium)
Oil (2 tablespoons)
Cumin seeds (½ teaspoon)
Green chillies, slit (2)
Salt (to taste)
Sugar (1 teaspoon)
Lemon juice (2 tablespoons)
Fresh coriander leaves, chopped (3 tablespoons)
Method
1. Heat oil in a pan, add cumin seeds and once they change colour add slit green chillies, colocassia and potato cubes.
2. Add salt, sugar, lemon juice and mix. Add coriander leaves. Remove from heat and keep it covered for a while before serving.
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Sabudana Khichdi
Ingredients
Sago (sabudana) (1½ cups)
Peanuts (¼ cup)
Ghee (3 tablespoons)
Cumin seeds (1 teaspoon)
Green chillies, finely chopped (4-5)
Potato, ½ cm cubes (1 medium)
Salt (to taste)
Lemon juice (1 teaspoon)
Fresh coriander leaves, chopped (2 tablespoons)
Method
1. Wash sabudana two to three times and then soak in one cup of water for three to four hours. Sabudana grains should be separate and moist.
2. Roast peanuts on a hot griddle, peel off the skin and then grind coarsely.
3. Heat ghee in a pan, add cumin seeds and green chillies. When cumin seeds begin to change colour add potato cubes. Cover and cook till the potatoes are done.
4. Add sabudana and ground peanuts and cook for four to five minutes, stirring carefully.
5. Sprinkle a little water, add salt and lemon juice. Mix well. Remove from heat.
6. Sprinkle chopped coriander leaves and serve hot.
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Rajgiri Ka Thepla
Ingredients
Rajgira atta (2 cups + for dusting)
Rock salt (sendha namak) (to taste)
Ginger, grated (1 inch piece)
Sesame seeds (til) (1 teaspoon)
Green chillies, finely chopped (2)
Potatoes, boiled and mashed (2 medium)
Yogurt (2 tablespoons)
Ghee (3 tablespoons + to shallow fry)
Fresh coriander leaves, chopped (2 tablespoons)
Method
1. Place ragjira atta in a bowl. Mix in rock salt, ginger, sesame seeds and green chillies. Add smashed potatoes, yogurt, three tablespoons of ghee and coriander leaves. Knead into a semi-soft dough using water. Cover and keep the dough aside for half an hour.
2. Divide into 10 to 12 portions. Roll into balls. Dust with rajgira atta and pat into a diskette on a dusted surface.
3. Heat a tawa. Shallow fry the theplas on both sides using ghee as required. Serve hot with yogurt.
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Kesari Kulfi
Ingredients:
Milk (3 litres - 15 cups)
Saffron (a few strands)
Green cardamom powder (¼ teaspoon)
Sugar (½ cup)
Almonds, slivered (10-15)
Method
1. Place the matkis in water for two to three hours. Remove them from water and keep them aside upside down to dry.
2. Heat milk in a pan and simmer till it is reduced to one third its original volume. Add saffron strands, green cardamom powder, sugar and cook for some more time.
3. Roast slivered almonds till lightly browned. Add to the milk and remove heat.
4. Transfer the mixture into the matkis and set aside to cool to room temperature.
5. Cover the matkis with aluminium foil and keep it in the deep freezer to set.
6. Serve in the matkis itself.
Source: MSN