Navratra is just around the corner and we bring you the sumptuous Navratra Marwari Food Recipe by Chef Ashwani Kumar – Chef De Cuisine The Leela East Delhi. Marwari fasting menus contain no onion garlic and no cereal. All food is phalahari and cooked with sendha namak (rock salt). Dahi Aaloo, Kuttu Ki Poori and Launji is one of the most used staples in the Navratra Marwari Food.

Tamater ki launji

Ingredients                                                     Quantity

Tomatoes                                                        8 medium

Desi ghee                                                        2 tbsp

Cumin seed                                                    ½ tsp

Red chilli powder                                           1 tsp

Turmeric powder                                           ½ tsp

Sugar                                                               5 tsp

Sendha namak (rock salt)                            to taste

 Garnish

Green chillies                                                  3

 Methods

  • Wash and cut tomatoes into wedges.
  • Wash and slit green chillies.
  • Heat ghee to a smoking point and add cumin seeds.
  • Add all the spices, tomatoes, salt and sugar.
  • Stir nicely and cook for 3 to 4 minutes on high flame until the tomatoes are slightly tender.
  • Do not overcook as the curry may turn into a sauce.
  • Garnish with green chillies. Peckishmonk Tamater ki launji Navratra Marwari Food

Dahi aloo

Ingredients                                                                     Quantity

Boiled potatoes (small dices)                                      4

Curd                                                                                  2 cups

Kuttu ka atta                                                                    1 tsp

Ginger (chopped)                                                            ½ tsp

Mathania dried red chilli                                               2

Sendha namak (rock salt)                                            to taste

 Garnish

Coriander (chopped)                                                      1 tbsp

 Method

  • Soak and grind chilli with a little water to make a fine paste.
  • Take a bowl, mix the Kuttu ka atta and 1 tsp of red chilli paste with the curd.
  • Strain the mixture through a strainer.
  • Heat ghee in a pan.
  • Add chopped ginger and potatoes and fry for a minute.
  • Add the curd and atta mixture and let it boil.
  • Add sendha namak.
  • Remove from heat.
  • Garnish with chopped coriander leaves.Peckishmonk Dahi Aloo Navratra Marwari Food

 


Kuttu ki puri

Ingredients                                                            Quantity

Kuttu atta (buckwheat flour)                               200 gm

Boil potato, mashed                                             2

Sendha namak (rock salt)                                   2 (pinch)

Desi ghee for frying

METHOD

  • Sieve the flour in a bowl with the help of a flour sieve.
  • Add boiled mashed potato and salt and mix it together.
  • Make soft dough; keep aside for 30 minutes to rest the dough.
  • Cut small balls (peda) from the dough and flatten it into a round shape.
  • Deep fry the poori in hot ghee and serve hot.Peckishmonk Kuttu ki Puri Navratra Marwari Food

Lauki (aal) ka saag

Ingredients                                                                     Quantity

Lauki                                                                                 1 medium

Desi ghee                                                                         3 tbsp

Green chillies (chopped)                                               2

Ginger (grated)                                                               1 tsp

Cumin seeds                                                                   1 tsp

Black pepper powder                                                     ½ tsp

Turmeric powder                                                            ½ tsp

Sendha namak (rock salt)                                             to taste

 Garnish

Coriander (chopped)                                                      1 tbsp

Method

  • In a pressure cooker heat 1 tsp ghee and add cumin seeds.
  • Add green chillies, ginger and stir for a few seconds.
  • Add turmeric, salt, pepper, garam masala and stir.
  • Add Lauki and ½ cup of water, and mix well.
  • Put the lid on and cook up to 3 whistles on medium heat.
  • Garnish with chopped coriander leaves.
Samak Dosa

Ingredients                                                             Quantity

Dosa

Samak ka chawal                                                   1 cup

Singhara ka atta                                                     3 tbsp

Sendha namak                                                       to taste

Ghee                                                                        for frying

Stuffing

Boiled potato, mashed                                         2 nos

Desi ghee                                                                2 tbsp

Sendha namak                                                       to taste

Whole Red chillies                                                 2 nos

Turmeric powder                                                   ½ tsp

Cumin seed                                                            1 tsp

Ginger chopped                                                     1 tbsp

Green chillies chopped                                         1 tsp

Coriander chopped                                               1 tbsp

METHOD

  • Soak samak ke chawal for 15-20 min. Drain and make a rough batter (not very fine). Now, mix singhara ka atta to the prepared batter and keep aside for 30 min at room temperature.
  • Soak and grind chillies with a little water to make a fine paste.
  • Heat ghee in a frying pan, add cumin seed when it crackles put in the chopped ginger and green chillies.
  • Add crushed boiled potatoes and fry nicely.
  • Add turmeric powder, red chilli paste and sendha namak.
  • Add chopped coriander. Remove and keep aside.
  • Now, heat a non-stick pan. Grease it.
  • Pour a ladle full of dosa batter in the centre of the pan and spread it evenly like a round disc with the help of a ladle.
  • Drizzle oil and let it cookPeckishmonk Dosa Navratra Marwari Food

Put the prepared potato masala in the centre of the dosa and flip half and fold the dosa into a half moon shape and serve hot with coconut and peanut chutney.

I hope you would like and enjoy the Navratra Marwari Food this time. Do check other recipes here.

Content and Image Courtsey – Scroll Mantra on behalf of The Leela