Maharaj Bhuralal from JW Marriott, Pune shares his special Navratri recipes.  

Kuttu Ki Puri

Ingredients:

• 250 gm buckwheat flour
• 5 gm cumin powder
• 5 gm rock salt
• Peanut oil, for frying

Method: 

• Take the buckwheat flour in a mixing bowl. Add cumin powder and rock salt. Add approximately 1 cup of boiling water to the mixture and knead into dough.
• Shape the dough into round, smooth medium-sized balls. Flatten each ball with a rolling pin. Heat peanut oil in a frying pan and fry the puris.

Vrat Chawal Ka Pulav

Ingredients:

• 100 gm baghar (barnyard millet)
• 20 gm potato
• 5 gm green chilly
• 5 gm ghee
• 2 gm cumin
• 2 gm rock salt

Method:

• In a pan, add ghee and cumin seeds on medium heat. As the cumin crackles, add chopped green chili and diced raw potatoes.
• Saute the mixture and add 4 cups of water and bring to a boil.
• Add rock salt and using a ladle add the baghar slowly to the boiling water. Keep stirring the mixture. Cover the pan with a lid and cook on a slow flame till the water dries up and the baghar is fully cooked. Serve hot.

Kacche Kele Ki Barfi

Ingredients:

• 150 gm raw banana
• 40 gm sugar
• 40 gm mawa
• 20 gm ghee
• 2 gm cardamon powder

Method:

• Boil the raw banana and peel the skin. Grate the banana evenly.
• Take a pan, keep it on medium heat and add ghee. Let it heat then add the grated banana and cook till it become soft and is slightly brown in color.
• Add sugar, grated mawa and cardamom powder to the mix. Cook the mixture in a slow flame till the excess water dries up and forms into an even lump. Place the mixture on a tray and flatten it. Allow it to cool, cut it into cubes and serve it.

Shakarkand Ki Chaat

Ingredients:

• 150 gm sweet potato
• 100 gm dates
• 40 gm sugar
• 2 gm rock salt
• 2 gm jeera powder
• 2 gm anardana powder
• 5 gm green chillies

Method:

• Boil sweet potatoes until soft. Peel and dice the boiled potatoes into cubes.
• Heat peanut oil in a frying pan and deep fry the potatoes.

For the date chutney:

• Boil dates with sugar, rock salt and cumin powder for 30 min till it becomes a pulp. Make a fine puree of the pulp using a mixer and leave aside to cool.
• To finish the dish, place the sweet potatoes on a plate and pour the date chutney on top. Garnish with chopped green chili, cumin powder and serve.