Festivals in India are incomplete without delicious food, and Navratri is no exception. Navratri is a long festival, which is celebrated continuously for nine days. Therefore, a variety of dishes are made and served during this festival. The Indian cuisines are famous for their wide variety. Special Navratri cuisine is a part of the multitude of culinary delights of the country. Since, in most of the communities, people observe fast during Navratri and eat only one meal a day at sunset, the Navratri meal has special courses and is strictly vegetarian. Even onion and garlic are not allowed, due to their foul smell.
Specific ingredients and vegetables are used for preparing delicious recipes on Navratri. The choice of vegetables may vary from region to region. Spices are restricted to red chillies, turmeric and cumin seeds and only rock salt can be used. However, one can eat milk, curd, fruits and nuts. In our related section, we have given some of the recipes that you can try during Navratri. Great care has been taken to ensure that the ingredients being specified here are in consistency with the allowed spices for the fasts. Yet, as this also varies from region to region, special care should be taken from your side as well.
Aloo Pulao
India is a land of festivals and festivals are incomplete without mouth watering dishes. Navratri is one of the festivals celebrated with a variety of dishes. As some people keep fast on this nine days festival, there are specific recipes which are made only with the ingredients used in the fast. Aloo is one such ingredient which is commonly used in the recipes for Navratri fasts. Below we have given special recipe for aloo pulao, which you can prepare during Navratri fasts. It is very easy to make and delicious to taste.
Aloo Pulao Recipe
Aloo Pulao Recipe
Ingredients
- 1 cup Samwat Rice (also known as Parsai ke chaawal)
- 2 tbsp. Ghee
- 1 tsp. Cumin Seeds
- 2 Cloves
- A tiny piece of Cinnamon
- 2 green Cardamoms
- 1 large Potato (diced in small pieces)
- 2 tsp. Rock Salt
- 1/2 tsp. Red Chili Powder
- 3 cup Water
- Green Coriander to garnish
Method
- Heat ghee in a pan
- Add cumin seeds, cloves, cardamom and cinnamon to the oil
- When they give off fragrance, add potato and rice
- Stir-fry to a light brown color
- Add rock salt, chilli powder and water
- Cover the pan and let it simmer on low flame for about 15 minutes.
- Garnish with green coriander
- Serve hot, with cold curd.
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