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Navratra Marwari Food

   
 
       
   

Marwari fasting menus contain no onion garlic and no cereal. All food is phalahari and cooked with sendha namak (rock salt).

 
   

Tamater aur kazoor ki launji

 
   
INGRIDIENTS  

QUANTITY

Tomatoes
Date, sliced
Desi ghee
Cumin seed
Red Chilli powder
Turmeric powder
Sugar    
Sendha namak
Garnish
Green chillies
 
8 medium
3 tbsp
2 tbsp
½ tsp
1 tsp
½ tsp
5 tsp
to taste
Garnish
3 nos
 
           
    Methods:  
   
 
Wash and cut tomatoes into wedges, wash and slit green chillies.  
 
Heat ghee to smoking point and add cumin seed.  
 
Cumin seeds when added to hot oil turn to a dark color immediately; this releases its flavour instantly  
 
Add all the spices, tomatoes, sliced date, salt and sugar.
 
Stir nicely and cooked for 3 to 4 minutes on high flame until the tomatoes are slightly tender.
 
Do not overcook else the curry may turn into a sauce.
 
Garnish with green chillies.
 
           
   

Dahi aloo

     
   
INGRIDIENTS  

QUANTITY

Boiled potatoes small dices
Curd     
Kuttu ka atta
Ginger, chopped
Mathania dried red chilli
Sendha namak 
 
 Garnish      
Coriander, chopped
 
4 Nos
1 No
6 Nos
2 Nos
1 Tsp
2 Nos
 
Garnish  
1 Tbsp
 
   
  Methods:
 
 
Soak and grind chilli with a little water to make a fine paste.  
 
Take a bowl, mix the Kuttu ka atta and 1 tsp of red chilli paste with the curd  
 
Strain the mixture through a stainer  
 
Heat ghee in a pan
 
Add chopped ginger and potatoes and fry for a minute.
 
Add the curd and atta mixture and let it boil.
 
Add sendha namak. Remove from heat.
 
Garnish with chopped coriander leaves.
   

Lauki tamater ka saag

 
   
INGRIDIENTS  

QUANTITY

Lauki
Desi ghee
Green chillies, chopped
Tomatoes, small dices
Ginger, grated
Cumin seed
Black pepper powder
Turmeric powder
Sendha namak
 
Garnish 
Coriander, chopped
 
1 medium
3 tbsp
2 nos
2 medium
1 tsp
1 tsp
½ tsp
½ tsp
to taste
 
Garnish 
1 tbsp
 
    Methods:  
   
 
In pressure cooker heat 1 tsp ghee, add cumin.  
 
Add green chillies, ginger, and stir for few seconds.  
 
Add turmeric, salt, pepper, garam masala and stir.  
 
Add Lauki and ½ cup water and mix well.
 
Put the lid on and cook up to 3 whistles on medium heat.
 
Garnish with chopped coriander leaves.
 
   

Chhena

 
   
INGRIDIENTS  

QUANTITY

Paneer (cottage cheese)
Desi ghee
Sendha namak
Garnish
Roasted jeera, crushed
 
200 gm
2 tbsp
2 pinch

a pinch
    Methods:  
   
 
Cut the paneer into small cubes.  
 
Heat ghee in a pan.  
 
Put cubes of paneer into the pan, add salt and fry.  
 
Garnish with crushed roasted jeera.
 
       
    Lachcha mooli  
   
INGRIDIENTS  

QUANTITY

White radish (shredded)
Ginger (juliennes)
 
 
1kg
250gm
 
 
    Methods:  
   
 
Wash and peel the radish and ginger.  
 
Shred the radish with the help of grater and cut juliennes of ginger.  
 
Mix radish and ginger and toss together as a salad.  
 
       
   

Kuttu ki puri

 
   
INGRIDIENTS  

QUANTITY

Kuttu atta (buckwheat flour)
Boil potato, mashed      
Sendha namak 
Desi ghee for frying
 
200 gm
2 nos
2 pinch
 
 
    Methods:  
   
 
Sieve the flour in a bowl with help of flour siever.  
 
Add boil mashed potato and salt and mix together.  
 
Make soft dough; keep aside for 30 minutes to rest the dough.  
 
Cut small balls (peda) from dough and flat it in round shape.  
 
Deep fry the poori in hot ghee and serve hot.  
 
       
   

Makhane ki kheer

 
   
INGRIDIENTS  

QUANTITY

Milk
Makhana
Sugar
 

Garnish

Small cardamoms seed (crushed)
 
 
200 gm
2 nos
2 pinch
 

 

100 gm
 
 
       
    Methods:  
   
 
Split the makhana in half and dry roast in a pan.  
 
Boil milk on a slow flame for around 10 minutes or until it thickens.  
 
Add roasted makhana and boil for another 10 minutes.  
 
Remove from the heat, add sugar and stir well to dissolve.  
 
Garnish with crushed cardamom seeds.  
 
       

 
Ashwani 17 Years Culinary Journey
Ashwani found his Indian culinary calling 17 years back and there has been no looking back ever since. Having sharpened his creative and innovative skills with stints at some of the great hotels all over India. He now leads the culinary brigade at award winning restaurants Dilli32, Kempinski Ambience Hotel, Delhi.
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