Add finely chopped coriander leaves.Add heavy hex nut Suppliers the milk, ½ cup of water, sugar and cardamom powder and mix well. Then add cumin seeds and let them sizzle. Cook for few minutes or till tomatoes get soft and then, add water.Grease your palms with some oil.— Recipes by Maharaj Jodharam Choudhary, Corporate Chef at Khandani Rajdhan.Add samo, rock salt and mix well.Deep-fry pattice in hot oil till golden and crisp. Add ginger paste, garlic paste and slit green chillies.Shakarkandi Halwa (Sweet Potato Halwa):Ingredients2 cups boiled, peeled and mashed sweet potatoesA few saffron strands1 tbsp warm milk1 tsp ghee3/4-cup milk1/2-cup sugar1/4 tsp cardamom powder2 tbsp chopped mixed nutsMethod:Combine the saffron and warm milk in a small bowl, mix well and keep aside. Mix well and add remaining salt. Drain on absorbent paper. Mix well and let it simmer for 5-6 minutes.

With Navaratri just a few days away, we bring some delicious traditional recipes for those fasting during the nine days of the festival. Coat it with arrowroot powder. Divide the potato mixture into equal portions, make a dent in the centre and fill it with a portion of the stuffing. Heat the ghee in a deep non-stick pan, add the sweet potatoes and sauté on a medium flame for 2 to 3 minutes. Farali Pattice Ingredients:3-4 potatoes boiled, peeled and grated1/4-cup fresh coconut scraped1 tbsp cashew nuts, chopped1 tbsp peanuts, roasted and crushed½ tbsp raisinsRock salt to taste¼ tsp sugar½ tsp lemon juice½ tsp ginger-green chilli paste1tbsp fresh coriander leaves, chopped1 tbsp arrowroot powderOil for greasing and deep-fryingMethod:To make stuffing, combine coconut, cashew nuts, peanuts, raisins, rock salt, sugar, lemon juice, ginger-green chilli paste and chopped coriander in a bowl and mix well.Samo rice and Tomato Dal:Ingredients:For Tomato dal:1 ½ tablespoons Oil or Ghee¼ teaspoon Mustard seeds½ teaspoon Cumin seeds2 small Green chillies slit5-6 Curry leaves2 small or 1 ¼ cups Tomato chopped, keep few for garnishingSalt to taste ¼ teaspoon Turmeric powder½ cup Water1 tablespoon Cilantro or coriander leaves chopped finelyFor Samo Rice:1 cup samo rice1/4 cups water1/2 tsp cumin seeds1 green chilli2 tbsp scrapped fresh coconut (optional)1/2 tbsp oilRock salt to tasteMethod: For dal, heat the oil or ghee in a pan and add mustard seeds.

Mix and cook for about a minute.Add chopped tomatoes and curry leaves. Spread some arrowroot powder on a plate. Add 2 1/4 of hot water, mix well and coverCook for 5 to 7 minutes or till all the water is absorbed and rice become soft.For samo rice, dry roast samo rice till turns light brown. Add cumin seeds, green chilli and scrapped coconut. Combine potatoes, arrowroot powder and rock salt in another bowl and mix well. Cook on a slow flam for 2 to 3 minutes or till the mixture has little liquid remaining and not completely dry, while stirring continuously.Heat sufficient oil in a kadai. Switch off the flam, add the saffron-milk mixture and mixed nuts and mix well. Heat oil in a pan. Sauté for one minute