Festive Kand ki tikki by Exec Chef Ranjan Rajani for Navratri

Kand ki tikki by Exec Chef Ranjan Rajani, Hotel Sahara Star for Navratri are part of some fabulous recipes you can try at home for your family during the festival or any time.

As a welcome bonus Chef Ranjan Rajani has also extended his hot favourite Navratri food – Turai Patra aur khandvi nu saag with the recipe.

What is your favourite dish to cook during Navratri? we asked India’s top Chefs. Pronto! They shared their Favourite Dish to cook during Navratri along with the vrat recipe, so all fast observers and food lovers can try their hand at it or get someone to make it for them!

Navratri food is special because this special vrat or fasting meal can be counted among some of the most nutritious and diet-friendly meals in the world. The festival of Navratri in mid-April is 9-days of festivities is held in honour of the divine feminine, wherein fast observers break their fast with traditional Navratri food.

The festival celebrates the divine feminine with prayers and rituals being offered to the goddess Durga, goddess Lakshmi, and goddess Sarasvati. Offerings are often made to the goddesses and their various aspects. Celebrations differ from region to region and so does the special Navratri food.

Kand ki tikki by Exec Chef Ranjan Rajani, Hotel Sahara Star is an amazing dish and the Chef calls it his favourite dish to cook during Navratri.

Happy Navratri! Happy Cooking Kand ki tikki and Turai Patra aur khandvi nu saag by Exec Chef Ranjan Rajani. The master Chef was generous in sharing his best Navratri recipe – Turai Patra aur khandvi nu saag so Today’s Traveller’s readers got a double treat !

Recipe – Kand ki tikki by Exec Chef Ranjan Rajani for Navratri

Kand ki tikki by Exec Chef Ranjan Rajani for Navratri

Ingredients

• Kand (purple yum)-400 gm
• Peanuts -2 tbsp
• Coriender -20 gm
• Chilli paste -2 tspn
• Lemon juice-1 no
• Arrowroot -1 tbsp
• Salt  -to taste
• Sugar-1tsp
• Ghee-1 tbsp

Method

1. Steam kand in a steamer for about 30/ 35 min
2. Remove and peel and mash in a bowl
3. 3.combine all ingredients except ghee.
4. Mix well and form a dough.
5. Form in the shape of Tikki.
6. Shallow fry in ghee till golden brown.
7. Serve hot with sweeten curd or green chutney

Turai Patra aur khandvi nu saag by Exec Chef Ranjan Rajani for Navratri

Ingredients

• Kand (purple yum)-400 gm
• Peanuts -2 tbsp
• Coriender -20 gm
• Chilli paste -2 tspn
• Lemon juice-1 no
• Arrowroot -1 tbsp
• Salt  -to taste
• Sugar-1tsp
• Ghee-1 tbsp

Method-

For khandvi 

1. Mix 1/3 besan with water and thick batter add seasoning, turmaric powder soda bi carb, chilli powder and cook on flame till thick consistancy.
2. Spread thinly on flat tray which is lined by oil. Allow it to cool and then roll in to cylender and cut in to desired size and keep aside.

For Patra

1. Clean arbi leaves and dry it.
2. In bowl take remaining besan and add all spices and seasoning and make thick batter and spread evenly on arbi leaves and roll it and steam in steamer. Allow to cool and cut into small rolls , Keep aside.

For final dish

1. Cut ridge goude into small dices.
2. In pan put oil, put mustard seeds, curry leaves, hing.
3. Add ridge gaude cubes and all remaining spices, adjust with little water and allow to cook on slow flame.
4. When ridge gaude cooked 75 % add Patra and khandvi in it.
5. Cook till proper consistancy.
6. Serve with roti or pulka.

Read More: Food Voyager