The Slow Fire Chef EP 13: NAVRATRI SPECIAL

 

Mangodi ki Sabzi, Palak Ka Raita, Moong daal Pakodi and Mutter Paneer ka Pulao! Junior Chef Amit cooks up a vegetarian storm to celebrate the festival of Navratri. All the recipes are posted below: MANGODI KI SABZI (YELLOW LENTIL FRITTERS CURRY) Ingredients Moong dal (yellow lentil) - 1 cup Tomato purée - 1 dessert bowlful Curd - 2 tablespoons Oil Hing (asafoetida) pinch Ginger grated - 2 teaspoons Black peppercorn - 8 Salt Turmeric Bay leaf Method: Soak dal for 2 hours. Grind to a rough paste with salt, hing, peppercorns and 2 teaspoon oil. Heat oil in a pan for deep frying. Lower the heat and drop small balls of the dal batter. Fry till golden brown. Keep aside. Heat 6 teaspoons of oil in a pan. Add 1 bay leaf and the tomato purée. Add salt, turmeric 1/2 teaspoon, cumin powder 1 teaspoon, red chilli powder 1/2 teaspoon and 1/4 garam masala. Cook till oil separates. Add 2 tablespoon curd. Mix and fry for another 5-6 minutes. Add water and leave it to simmer for 5 minutes. Add the dal pakodis and let it simmer for another 5 minutes. Garnish with fresh coriander and green chillies. MATAR PANEER PULAO (PEAS and COTTAGE CHEESE PILAF) Ingredients Basmati rice - 1.5 cups Peas - 1/2 cup Paneer - 200 gms (cut in cubes) Salt Turmeric - 1/2 teaspoon Grated ginger - 1/2 teaspoon Bay leaf - 1 Oil - 1 tablespoon Water -3 cups (same cup as the rice measure) Method: Heat oil in a karahi (wok) Brown the paneer cubes Remove from the pan and keep aside. Add bay leaf and peas. Add salt, turmeric and grated ginger. Sauté for a minute Add the washed and drained rice. Gently toss to coat all the rice with the oil. Add water - bring to boil. Add the browned paneer Cover and simmer till all the water has evaporated. Serve with raita. PALAK RAITA (SPINACH mixed YOGURT) Steam a handful of spinach. Cool and chop roughly. Add 4 tablespoons of curd. Add salt to taste, 1 teaspoon roasted cumin powder, 1/2 teaspoon pepper. Mix well and chill before serving

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