Navratras are going on, and most of us are fasting these days… when it comes to fasting, the food gets very monotonous, same old Sabudana khichadi or Boiled potatoes! Cauldron Sisters are back with some interesting recipes to save you from that same old boring food…

Arbi koftas with curd dip

INGREDIENTS
250 gm arbi
3-4 Tbsp kuttu ka atta
1 green chilli
1/2 inch ginger, finely chopped
1 tsp ajwain
Rock salt, as required
2 or 3 tsp oil, for frying

For the dip:
Few sprigs of mint
100 gm curd
50 gm cucumber, finely chopped
Pomegranate, for garnishing

METHOD
Boil the arbi in a pressure cooker or in a pan till it becomes soft.
Peel them all and add the rest of the ingredients.
Mash well and mix everything uniformly.
While shaping the kofta, you can apply some oil on your palms as the mixture is sticky.
Pan fry them with some oil till they get golden brown in colour.
Serve Arbi Kofta hot with mint yoghurt dip.

Mint Yoghurt Dip:
Hang yoghurt to drain excess water.
Mix chopped mint and cucumber to the yoghurt.
Add rock salt.


Kele ke kebab

INGREDIENTS
250 gm raw bananas, peeled and diced
1 black cardamom seed
1/4 cup kuttu ka atta
2 tsp white rock salt
2 tsp coriander seeds, roasted and powdered
1/2 tsp chilli powder
2 tsp lemon juice
1 green chilli, chopped
2 Tbsp coriander, chopped
Desi ghee for pan-frying
More kuttu ka atta for dusting

METHOD
Steam the bananas, ginger and elaichi, till bananas are cooked. Alternately cook with as little water as possible, so that there is no water left after the bananas are cooked. Leave to cool.
When cool, mash the bananas; add the rest of the ingredients and mix well to form dough like consistency.
Shape into kebabs and dust with the kuttu ka atta.
Heat a thin layer of ghee and fry the kebabs over medium heat, till brown on both sides.


Imli chutney

INGREDIENTS
1/2 cup tightly packed imli
3/4 cup broken up gur (jaggery)
2 tsp  white rock salt
1 tsp black rock salt, powdered
1 tsp powdered dry ginger
1/4 tsp powdered black pepper
1/4 tsp chilli powder

METHOD
Soak tamarind in water till soft and pulpy.
Strain and add enough water to make it into a pouring consistency.
Add rest of the ingredients and bring to a boil, then simmer over low heat till it thickens.
Cool and serve.


Try these today and share your reviews in the comments section below!

Ratika Bhargava and Richa Khetan, a sisters duo from Jaipur have been delivering mouth-watering dishes from home. The duo began from doing cooking classes from home, as a passion and later began delivering different delicacies of varied cuisines such as Thai, Italian, Chinese and many more.

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