Cuisine for Navami

|| Preparation ||

• Boil water, double the measure of rice in a large pan and boil it.
• When water boils, add the rice and cook in medium heat.
• Drain the starch and wash in cold water to remove starch thoroughly.
• Fry the cumin seed, bay leaf (tej pata) and let it sizzle.
• Add all the chopped vegetables (carrots, potatoes, peas, onion, beans) and fry well.
• Add salt according to taste.
• Add the cooked rice and mix well in low flame.

|| Preparation ||

• Cut the Paneer into small 1 inch squares.
• Fry lightly and keep aside.
• Add bay leaves to the oil in the pan and after stirring add sliced onion and fry till the onion is brown.
• Add all the masala pastes except garam masala and fry till the masala is cooked.
• Add the dahi blended with a little water. - Stir.
• Add 1 and half cup water, salt and sugar to taste.
• Stir and bring to boil.
• Add potatoes. Cover and simmer till the potatoes are done.
• Then add the paneer pieces. Stir.
• Add the garam masala paste.
• Simmer for 5 mins and remove from fire.

|| Preparation ||

• Cut the fish and wash it well.
• Rub turmeric powder and salt all over the pieces.
• Heat oil and fry the fish till golden brown. Keep it aside.
• Make a fine paste of cumin seeds, red chilli, ginger, garlic and onion.
• Heat oil separately and add cumin seeds and Bay leaf. When they splutter add finely chopped onions. Fry it light brown.
• Now add the paste and green chilli and cook for some time.
• Add the fish pieces and some water. Cook in low flame and till the gravy becomes thick.
• Add coriander leaves.

|| Preparation ||

• Mix yoghurt and salt in the mutton pieces and set aside.
• Heat oil in a pan and fry onions until brown. Keep it aside.
• Now fry mutton pieces in the oil for about 5 minutes and set aside.
• Now add all the spices and fry till brown.
• Add green chili and salt to the spices.
• Now add the mutton pieces and mix it well. Continue to fry for 10 minutes.
• Sprinkle water to prevent sticking.
• Saute until meat is cooked and gravy has dried.
• Add the fried onions.
• Serve hot with coriander leaves.

|| Preparation ||

• Heat oven at 400 degree Fahrenheit.
• Whip condensed milk, sugar and yogurt till smooth and fluffy. Pour into a ceramic bowl.
• Set the bowl in the heated oven.
• Remove it after half an hour.

|| Preparation ||

• Heat mustard oil in a pan. Add panch phoron to hot oil and fry till spluttering stops.
• Add chopped tomatoes. Stir well. Add salt according to taste, cover and simmer 10 minutes.
• Remove cover. Add ginger strips, chopped chili and raisins. Add 2-3 tablespoons sugar and a cup of water.
• Continue simmering until tomato chutney thickens and is cooked. Serve cold.

|| Preparation ||

• Take a pan and heat milk in it. Bring it to a boil.
• Add lemon juice, stirring slowly and gently till cheese separates from the milk.
• Now turn off the heat and strain it through a strainer.
• Make sure all the water from the cheese is drained.
• Now knead it to make soft dough.
• Combine flour with it and knead again.
• Make small rounded balls from the dough, keep aside.
• The balls should not have any cracks in it.
• Now combine sugar and water in a saucepan and boil it.
• Add cheese balls to the syrup and cook it for about 30 minutes with lid partially covered.
• Add rose essence or cardamom powder and turn the heat off.
• Allow to cool and serve.