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This Navratri, give your taste buds a treat with this simple Rajgira Shira recipe

Make the most of your celebration with these easy-to-make recipes by Chef Dhan Bahadur Tamang.

ET Online|
Oct 03, 2019, 05.54 PM IST
ET's dualpane - 2019-10-03T141051.550
Navratri celebrations are incomplete without a bowl of sabudana khichdi or a sweet treat to complete the meal. This year, make the most of your celebration with these easy-to-make recipes by Chef Dhan Bahadur Tamang.

Rajgira Shira

Rajgira Shira

Rajgira Atta/Amaranth Flour: 1/2 cup
Milk or water: 1 and 1/2 Cup
Ghee: 2 tbsp
Sugar: 1/4 cup
Sliced almonds: 4
Halved cashew nuts: 7-8
Fresh cardamom powder: 1/2 tsp

- Keep milk (or water if using) for boil. Once milk comes to a boil, turn off the flame.
- On another burner, heat ghee in a kadai/wok and add cashews, sauté almonds on medium flame until light brown, add raisins and cook until raisins puff up. Drain from ghee and keep aside.
- In same kadai, add rajgira atta and sauté in low flame.
- Sauté until atta becomes brown and aromatic, keep stirring and do this only on low flame.
- Once rajgira atta gets roasted, add boiled milk and stir well to avoid any lumps.
- Keep mixing until all the milk gets evaporated.
- Add sugar and mix well until sugar combines with the rest.
- Add fried dry fruits, cardamom powder and mix well.
- Turn off the flame when oil starts separating.
- Cover halwa for 5 minutes before serving.

Sabudana Khichdi

Sabudana Khichdi


Sago: 2 cups
Grated coconut: 4 tbsp
Ghee: 5 tbsp
Curry leaves: 1 bunch
Cumin seeds: 1 tbsp
Salt: To taste
Potato: 2 medium
Green chilli: 8
Lemon juice: 1 tbsp
Roasted peanuts: 1/2 cup
Coriander leaves: 1 bunch
Water: 6 cups

- Wash the sabudana and soak in 5-6 cups of water for two to three hours.
- Wash green chilies and coriander leaves, finely chop them.
- Peel the potatoes and cut them into cubes in another bowl.
- Grind peanuts and keep all these things aside until required.
- Place a deep bottomed pan on medium flame and heat ghee.
- When ghee melts, add curry leaves in it along with some cumin seeds and chopped green chilies.
- Sauté for a few seconds and add potato cubes in the pan.
- Stir to mix with the spices and then cook till the potatoes turn soft on medium to low flame.
- Once the potato is soft enough, add soaked sabudana or sago along with grated coconut and ground peanuts.
- Mix all the ingredients well and sauté for 4-5 minutes.
- Sprinkle a little water in the pan with a pinch of rock salt, mix well.
- Once done, turn off the flame, garnish with lime juice and chopped coriander leaves.
- Serve hot.

(Courtesy: Royal Kitchen of Ranbanka Palace, Jodhpur)

How To Stay Fit This Feasting Season: Dry Fruits, Daily Run

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Play Slideshow

The Feast Begins

3 Oct, 2019
The festive season has kicked off in India, and with this comes a feast of mouthwatering delicacies. From halwas to biryanis, a number of rich delights will be lining the dining table. However, while our taste buds enjoy a treat, our body stores fat which may add extra inches to the waistline. Therefore, this festive season, pledge to be smart about how you deal with your cravings. With a little control and some exercise you can prevent yourself from gaining extra pounds.Dietician Sheryl Salis shares tips to remain fit and healthy during the festive season.

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