Navratri Thali

I have learnt to celebrate Navratri since my childhood days. My father used to follow each every rituals relating to it. though I am a punjabi but still we have this long 9 day rituals that takes place in my house. We makes special vrat thalis for this occasion. I  hope you all will enjoy making and going through the recipe.

Navratri Thali

Ingredients:
For Aaloo Tamatar ki sabji:

5 medium sized potatoes (Boiled)
4 medium-sized tomatoes (Finely Chopped)
2 green chilies
1tsp Ginger Paste
Sendha namak to taste
1tsp Turmeric powder
1tsp Red chilly powder
1tsp Cumin powder
1tbsp Coriander powder
Fresh Coriander
2tbsp oil or Ghee


For the Lauki Ka Raita:
250gms Yogurt
1/2 cup Lauki (Grated and Boiled)
Sendha Salt (Vrat)
1tsp Cumin Powder
1tsp Red Chilly Powder
1tsp Black Pepper Powder
1 cup Water
 (in total)


For the Kadu ki Sabji:
500gms Pumpkin (Kadu)
1tbsp Mustard Seeds (Rai)
2 Whole Red Chilies
7-8 Curry leaves
2 Green Chilies
1tsp Ginger Paste
2tbsp Desi Ghee
Sendha Salt to taste
1tbsp Cumin Powder
1tbsp Coriander Powder
1tsp Garam Masala powder
1tsp Sugar
1tsp Mango Powder (amchur)
Fresh Coriander


For the Kheer:
1kg Milk
100gms Swaang ke chawal
50gms Sabudana
1cup Sugar
1/2tsp Cardamom Powder
1/2cup Mixed Nuts(Almonds+ Pistachios+ Cashews+ Raisins)

For the Puri:
250gms Kattu ka Aata
1tbsp Oil
1 Boiled Potato
1tsp Aijwain
Sendha Salt to Taste
2 Green chilies
Water to knead

Procedure:
For the Aaloo tamatar ki sabji:

• Heat ghee in kadahi, add in cumin seeds, when it stops cluttering add in chopped tomatoes.
• Add in green chillies and ginger.
• Mix well. Saute till the tomatoes starts to leave oil.
• Add in salt + cumin powder + coriander powder + turmeric powder + red chilly powder.  Mix well.
• Cook until the tomatoes are cooked well.
• Now add in the cubed potatoes. 
• Add in 3 cups of water and the chopped coriander.
• Let this cook on low flame.
• Remove from flame.
• Serve with poori.

For the Lauki Ka Raita:

• Peel the Lauki.
• Grate it.
• Now take a pan, add in grated lauki and 1/2 cup water in it.
• Let it boil.
• After 8 minutes remove lauki from water and keep it aside to cool down.
• After 10 minutes when lauki is cooled down take a bowl.
• Add in yogurt + sendha salt + cumin powder + red chilly powder + black pepper powder.
• Whisk all this well.
• Add little water if you think that the consistency is too thick.
• Add in the boiled grated lauki.
• Mix it.
• Serve chilled.

For Kadu ki Sabji:

• Clean and wash the pumpkin.
• Now chop it into thin slices.
• Heat ghee in a pan, add in mustard seeds + curry leaves + whole red chilies.
• Then add in chopped Green Chilies + Ginger paste.
• When it stops to clutter, add in sliced pumpkin into the kadahi.
• Mix well.
• Now add in sendha namak.
• Let the pumpkin cook on low flame.
• It will take around 20-25 minutes to cook the pumpkin well.
• Keep stirring from time to time.
• After 25 minutes add in Cumin powder + Coriander powder + Garam Masala powder + Sugar + Red chilly powder + Amchur.
• Mix all this well.
• Let it cook on low flame again for 10-15 minutes.
• If required add little water.
• Put fresh coriander.
• Serve hot.

For the Kheer:

• Soak Sabudana and Swang ke chaawal in water for 3-4 hours before making the kheer.
• Boil milk in  a pan. and lower the flame.
• Add in cardamom powder. Let it simmer on low flame for 10 minutes.
• Then add in the soaked rice and soaked sabudana.
• This rice will take time so be patient and keep stirring the kheer for 25-30 minutes.
• If it gets too thickened then add in more milk.
• After it is cooked add in mixed nuts and sugar.
• Mix it well.
• Let it be on low flame for another 10 minutes.
• Remove from flame. 
• Serve chilled.

For the Puris:

• Take a vessel, put in the dry flour in it.
• add in green chilies + aijwain + oil + salt in it.
• take some water and knead it into a soft dough.
• divide the dough into small balls.
• roll each ball into disc shape.
• heat oil to fry the puris.

Assembling of the Thali:

• Take a steel thali, place four steel bowl on it\
• Pour in aaloo tamatar ki sabji in onw katori, kadu ki sabji in another one. 
• Raita in one and kheer in the remaining one.
• Serve the Thali hot with Katu ke Aate ki puris.