Navratri Dishes: – Navratri is a Hindu festival that takes place over nine nights in spring and autumn. Literally translated from Sanskrit, Navratri means nine nights. The holiday is dedicated to the feminine aspect of divine energy – the mother goddess.
In India, the Devi (goddess) or Shakti (power) turns to her. It is believed that female divine energy bestows wealth, prosperity, knowledge and other forces that help to overcome life’s obstacles.
In Navratri, three aspects of the divine energy of Shakti are worshiped – Durga, Lakshmi, and Saraswati. In order to achieve complete success in life, we need the blessing of all three aspects of the divine Mother, so the prayer lasts nine days.
The celebration is marked by the preparation of many feasts. Some of those dishes are listed here.
Navratri Dishes – 17 Delicious Recipes Food You Can Eat On Navratri 2019
#1 Matar Panir:- # Navratri Dishes
Matar Panir is a veryfamous dish of peas (matar) and Indian cheese (panir). Ideal as a light but satisfying snack. However, as with the main dish with boiled basmati rice, Matar pani (Indian cheese with curry) is very exotic and simple at the same time.
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The shallow fried paneer cubes bring in subtle taste and texture while cashew nut paste makes it rich and creamy. This is a gluten-free recipe.
Which you can eat at any time throughout the year. You can easily make it in a pressure cooker in 30 minutes. The mildly sweet taste of peas and this combination of paneer is very flavorful. You will find this dish in every restaurant, it is also very easy to make it at home. The presence of peas doubles your interest in food.
The biggest advantage of eating peas is that it reduces the amount of cholesterol and protects you from obesity as well as many other diseases. It also reduces blood cholesterol.
Since it reduces the level of cholesterol in the body and in the blood, its intake also reduces the risk of heart diseases. Eating green peas daily assists in keeping your heart healthy.
The pea may be small in size but it can also relieve you from diseases like cancer. Eating it regularly reduces the risk of cancer. Peas are very beneficial, especially in stomach cancer. Peas are full of fiber, which keeps you energized. By eating green peas regularly, you appear young for a long time and the effect of increasing age is not seen quickly. So, Matar Paneer can be one of your Navratri dishes in this year 2019.
#2 Matar mushroom curry:- # Navratri Dishes
Mushroom pea masala sabzi with soft mushrooms and green peas and whole freshly ground hot spices makes it very tasty. Mushroom Pea Masala Sabzi can be made for any party or on any special occasion. Mushroom is a vegetable that many people do not like to eat. If you also refrain from eating mushrooms, then you have to try this recipe once. Mushroom Masala Curry is a great option to make in lunchtime.
It’s really unbelievably easy to cook and it takes just a few ingredients to make a terrific meal of magic. For those vegetarians and vegans, who don’t like to eat the non-veg items.
This can be the ideal dish to enjoy the Navratri. Including mushroom in the dish gives many benefits. Mushroom contains vitamin D in relative amount. The amount it contains may not meet the vitamin D needs of an adult, but it does support the need.
Mushrooms support the immune system by increasing the production of antiviral and other proteins released by cells. Mushrooms contain as many antioxidants as other exotic mushrooms.
Mushrooms contain fiber that boosts digestion. In addition, fungi protect against colon cancer and reduce the risk of developing a heart attack. The fiber contained in mushrooms hemicellulose produces a feeling of satiety. Those who eat mushrooms often can digest them more easily. That is why, I think, Mushroom pea masala recipe can be the one of the best Navratri dishes in this festive season.
#3 Aloo Achar:- # Navratri Dishes
Dashain or Navratri dish is incomplete without aloo Achar or potato pickle. It is a side dish served alongside flattened rice or boiled rice and compliments the Nepali dish all the time.
The main ingredients that are needed for this dish are potato, sesame seed, and lemon juice. Aalu Achar is a Nepalese dish. This is a potato mixed with various spices, mustard seed, sesame seed, fenugreek seed, cucumber, radish, and onion.
People eat it as a delicacy for snacks. It is famous among the people of Newari in Nepal. Sesame contains omega 3 fatty acids, fiber, and potassium, which protect our heart. Two tablespoons of sesame seeds contain the calcium equivalent of a cup of milk and iron of a beefsteak. Black sesame has a greater presence of antioxidants.
In addition, the soluble fiber content of sesame seeds (husk) enhances the cardioprotective effect and helps control blood glucose.
Like most foods that come from the earth, sesame seeds (plus black sesame seeds) contain bioactive compounds, especially lignans that have the high antioxidant capacity, protecting cells from aging and DNA damage.
The potato is one of those delicious foods no matter how you prepare it since its flavor is so unique that without any problem it can be the center of a dish or the companion of another. Potato is really a nutritious food that we should all consume daily.
Since it is a very powerful source of energy because it contains minerals that work as fuel for our body. Not to mention the great medicinal food that has always been and for which it was mostly used in ancient times. It is anti-inflammatory, so it is a great option to treat arthritis and rheumatism due to the various minerals and the organic salt it contains.
The folic acid and iron in this food help treat anemia; the same that also stimulate and produce red blood cells in the body. Eating boiled or steamed potatoes will help you treat constipation by moisturizing stool, causing them to become softer, preventing hemorrhoids from forming. Freshly squeezed fresh lemon juice is extremely beneficial for health.
Lemon juice is a powerful antioxidant. Hence, it is an excellent remedy to prevent the action of free radicals in our body. Basically, it contains vitamin C, flavonoids and. Despite being acidic, lemon has the ability to neutralize excess acids in the stomach. It contributes, therefore, to the alkalinization of blood and the organism in general. Alu Achar is a must-try recipe form you to eat on this Navratri. That is why, we think, make your Navratri dishes delicious with Aloo Achar recipe in this festive season.
#4 Mutton Curry:- # Navratri Dishes
This is a very tasty and fragrant meat dish native to India. Cooking is very easy and simple and it will not only not take you much time, but will also bring you pleasure to cook it. Due to the variety of spices and vegetable additives that are included in this dish, the meat is very refined and spicy. In a word, it is worth trying once to see for yourself this and forever fall in love with this dish.
This is the perfect meal for a party with guests. Fiddle with it a bit, just chop the meat and fry the spices, and then it itself is stewed over low heat in its aromatic sauce. Lamb is often replaced by a goat. And even more often this curry is cooked in a pressure cooker.
From a nutritional point of view, lamb is a valuable food that contains many vitamins, minerals, and protein. For example, a 100-gram portion of lamb from the club covers an adult’s daily requirement for vitamin B12 and provides 18 grams of protein.
The average length of lamb also contains about 80 mg of sodium, 1.3 mg of iron, 289 mg of potassium and 3 mg of calcium. The cholesterol content is comparable to that of beef at 70 mg per 100 grams of meat. The fat content, on the other hand, it is not general. Depending on age and part, it varies between 3.4% for lamb fillet and 37% for mutton breast. So, why not try to make this year Navratri delicious with mutton curry as Navratri dishes.
#5 Green chicken:- # Navratri Dishes
Green chicken can be one of the delcious Navratri dishes for you and your family. Green Chicken is a recipe made from green coriander and green plantains. This is the best recipe that you can serve your loved ones during winter, but nowadays people have started making it all year. The method of making Hariyali Chicken Recipe is very unique and the taste of coriander leaves and mint leaves make it even more unique.
Yogurt and dry fruits make it completely different from any other chicken recipe which is unique and pleasant in taste. The tempering of hot spices and saffron makes the mint Hariyali Chicken Recipe so unique that everyone will want to eat it again and again. The method of making it is different from any other chicken recipe and it tastes better than any chicken recipe.
You can make it on any special occasion or guests. It will also help you to change the flavors of the old chicken recipe at home. Everyone likes green chicken recipe and it looks very unique even as it tastes.
The green coriander and mint leaves are not only tasty and aromatic but they also have numerous benefits. Coriander is considered both an herb and a species and has powerful benefits to combat salmonella.
It is an ally against diabetes, a great bactericide and much more. Coriander contains calcium, phosphorus, iron, vitamins A and C.It is low in calories and rich in essential oils. Consuming coriander daily would be very useful for regulating blood glucose levels.
The amazing benefits of peppermint include better digestion, weight loss, relief from nausea, depression, fatigue, and headache among others. It is also used in the treatment of asthma, memory loss, and skincare problems.
#7 Sweet cornball:- # Navratri Dishes
Corn balls, like corn sticks, are food products that do not need preliminary heat treatment – they are already completely ready for use. Corn balls are classified as breakfast cereals, which are recommended to be combined with dairy products during the morning meal. Most often they are eaten with milk, yogurts, condensed milk or just with tea or coffee.
You can include corn balls in a variety of complex dishes, where they serve not only as a good flavoring but also as a wonderful decoration. Most often they are added to multilayer mousses, soufflés, parfait, decorate with balls cakes, pastries, and other sweets.
The calorie content of corn balls varies depending on the composition of the finished product, but an average of 354 kcal per hundred grams of dry product. Due to the increased nutritional value, a breakfast consisting of corn sticks gives a person a charge of energy and strength for the first half of the day.
Today, along with yellow corn balls, which include components such as corn grits, granulated sugar and iodized salt, another version of this product is available on the market. In addition, corn balls are also medicine for people who suffer from intestinal pathology. In this regard, corn is sometimes considered simply an indispensable raw material, in view of the presence of special dietary fiber in it.
So the use of high-quality corn balls within reasonable limits can be a sure step towards getting rid of the disease. In general, we can safely say that the benefits of cornballs are directly related to the composition of this sweet product. After all, if only natural products are used in the production, and the presence of artificial substances, if not excluded, then at least provided for in minimal quantities.
The finished product will differ not only in high palatability but also in great properties beneficial to the human body. They are just perfect for dessert at the end of dinner or for a snack in those moments when you want something sweet. They are prepared with the addition of raisins and amaretti macaroons, which perfectly harmonize and enrich millet.
Balls are breaded in cornmeal, thanks to which they form a wonderful crisp. Everyone loves sweet balls of millet, both adults and kids. The only thing that mothers should consider when preparing these balls for children is that the liquor indicated in the recipe must be replaced with syrup (almond or other to your taste) or a food flavor.
#8 Chicken Roast:- # Navratri Dishes
The famous roast chicken on Dashain, the one that surrounds potatoes and that we taste happily with family. Smooth meat, crispy golden skin, an intoxicating scent – that’s what we expect from our roast chicken, whether it’s stuffed or not. There are health benefits that you can gain from the chicken roast that is made on the grill. When you roast, you eat less fat because of the excess drips from the grids.
Think of cooking a hamburger on the grill instead of a pan on the stove. On the grill, the fat is cooked. In a pan on the stove, the fat has nowhere to go, so it accumulates and is eventually reabsorbed by the meat.
When you throw a piece of meat into the fire, it actually retains more riboflavin and thiamine. Both of these nutrients play a vital role in a healthy diet, in addition to having many health benefits associated with each of them.
If you are a grill master and don’t cook the food too much, you will have juicy cuts of meat and tasty vegetables. Because the grill retains more moisture, you will be less inclined to reach butter or other condiments to improve your food. This not only means that you consume fewer calories but also put less unhealthy things in your body.
Amino acids and proteins in abundance. It contains an amount of protein of 20 grams per 100 grams. This makes the contribution you receive when you consume it remarkable. It is the ideal meal for the little ones, who, in addition, being roasted, will find it easier to eat because it is juicier.
In regards to amino acids, it has 40% of the essentials, among which is the famous tryptophan, which controls the level of serotonin in your brain.
As you can see, roasting a chicken offers, apart from a very juicy and easy-to-digest meat, a lot of benefits for your health. For better cooking, buy lean meats, grill your vegetables, use gas instead of charcoal, marinate your meats and try healthy alternatives.
#8 Chicken kabab:- # Navratri Dishes
Usually, the most used meat for the kababs is veal, followed by lamb and pork. However, these are not the healthiest options, since the healthiest kebabs are stuffed with chicken meat. The reason is simple. Although the process of elaboration of some and others is very similar, to make the kebabs of veal, lamb, and pork all the meat is used.
Since it is more expensive ingredients, while in the case of chicken the pieces are used complete with meat. So it is possible to find in these kebabs less fat than in those made with the rest of the meats, in which the fat of the meats is not wasted. That said, having dinner or lunch with a kebab does not have to be a bad option even if you are carrying out a diet.
Since if you order or make a chicken kebab you will not eat as much fat as with the rest of kebabs. In addition, these snacks are usually accompanied by a wide variety of vegetables such as tomatoes, lettuce, onion, and pepper. So it is a perfect alternative to give you a taste a week without it means stop eating healthy. Chicken kebab has a third advantage – it is low in calories.
So cook it for pleasure, it simply is not able to ruin the figure! So that such a kebab does not seem too dry, you can water it at the end of cooking with freshly squeezed lemon juice. Or prepare a diet sauce of yogurt or kefir with the addition of greens and grated feta. Together with the kebab, you can bake on a side dish slices of vegetables (tomatoes, peppers, eggplant, and zucchini).
#9 Samay baji:- # Navratri Dishes
Samay Baji ( Nepal Bhasa: समय् बजि), an authentic traditional Newari people dish. This food is one of the main attractions of Nepal among many. It is considered as a typical Nepalese dish. This dish has been passed down from many generations and is still very much appreciated by people. This dish is served at the family meeting and Newari Festivals.
Samay baji is taken as a beginner at every festival, every religious action and pujas. It is served in Shraddha(deadly annual rituals) as well. There are no particular seasons for this dish to be served.
See Also: List Of 10 Delicious Diwali Snacks Recipes That Make You and Your Family Happy Instantly
This is taken throughout the year because of its simplicity. It is easy to make and can be stored for a long time. Samay Baji is also taken during major Nepal festivals like Indra Jatra, Dashain, Tihar ( Laxmi Puja, Bhai Tika ).
This dish is served in almost all the activities of the Newari people. This food consists of many side dishes. Among them, the most common are beaten rice (“Chhyura”) , pickled meat (“Choila”) , preferably cheated meat, fried boiled egg, black soybean (“Bhatmaas”), spicy potato pickle (“Aalu Achar”) , just chopped ginger (known as “Palu”), boiled beans mixed with spices (“Bodi ko Achar”), green leaves (“Saag”) , goat meat (“Khasi ko Masu”) and Newari drink called “Aila” .
The origin of this dish dates back to the time when people of Newaripreviously remained in close society, their buildings or huts were built next to each other. But, unlike their buildings, their farms were quite distant. One had to go an hour on a daily routine just to reach the farm. There was nothing, with the exception of some small shelters, on a way to give them shade in the sun or rain cover.
Since then they ate their food early in the morning, they took some snacks as their food to eat during the afternoon. These snacks were made so that they did not have to be heated or re-cooked. This is why products like (“Chhyura”), (“Choila”), (“Bhatmaas”), “Palu”, (“Saag”)and so on were made.
These snacks were not only made because of their taste but for their nutritional benefits as well. For example, “Palu” is good for acidity and gas problems, (“Bhatmaas”) reduces the risk of heart disease, Mustard Oil used in the creation of (“Choila”) helps in killing germs, and (“Saag”) is a good source of protein.
#10 Fried Cauliflower:- #Navratri Dishes
Fried cauliflower, also known as Zahramekleyah, is a Levantine vegetarian dish served cold or hot. It consists of fried cauliflower, often accompanied by tahini sauce, salad, parsley, and tomatoes, served on pita bread or diced bread, often fried. C
changes include flavored curry and fried cauliflower, bell peppers or garlic lemon seasoning from vinegar, olive oil and spices. It can also be eaten as a sandwich, using pita bread, sprinkled with caraway seeds, salt, and lemon juice. A similar version consists of fried cauliflower, garlic, ground beef, cilantro, caraway seeds, and salt.
Non-vegetarian versions may contain eggs, beef, mozzarella, or other types of cheese. Another very popular example of a fried cauliflower dish is the Manchurian Gobi, an Indian-Chinese crunchy, smashed deep-fried cauliflower with spicy tomato sauce. Cauliflower has a pleasant taste, deliciously fresh and very crispy.
One of its best nutritional aspects is the high daily value of vitamin C that it offers in a single serving – an impressive 77%. Cauliflower is also a good source of vitamin K, protein, thiamine, riboflavin, niacin, magnesium and phosphorus. It is a very good source of fiber, vitamin B6, folic acid, pantothenic acid, 303 milligrams of potassium, and manganese.
This vegetable contains a compound called sulforaphane. In itself, this means a lot, but it is not here where the benefits end. This food is also an excellent way to eat dietary fiber, vital for effective digestion by helping the transit of food through the intestines.
#11 Pukalani:- #Navratri Dishes
Pukala (Nepali: “fried meat”), a traditional dish of boiled and fried meat of a variety of water buffalo. The dish is a delicacy in the Newar cuisine of Kathmandu Valley in Nepal and is enjoyed during wedding and festival banquets.
This is served after the main course and before dessert. Food is an important element in Newar ritual and religious life, and certain cooking arrangements are required for ceremonies and banquets.
Pukala is a must during festivals. Today, the dish is also served as a snack in restaurants. Pukala is made by boiling various parts of buffalo meat like the small intestines, liver, kidney, scar, pancreas, and spleen.
The meat is then sliced into 1-inch slices and fried in a pan. The benefits of buffalo meat are that it contains 40% less cholesterol, 55% fewer calories, 11% more protein, 10% more minerals. Buffalo meat has less intramuscular fat than bovine and has totally white lipids, which are healthier. There is an absence of a pigment called carotene that gives a yellow color in fat.
In animal protein, carotene is one of the determinants that triggers cholesterol in our blood. For lovers of gourmet food, as well as for people who have a healthy eating habit. Buffalo meat is an option to consider when choosing the menu of the day. Not only for its benefits, but also for its exquisite taste.
#12 Keema:- #Navratri Dishes
Keema or Qeema is a traditional South Asian meat dish. The word is probably borrowed from the Greek language and originally intended minced meat. This is usually minced mutton curry (lamb or goat) with peas or potatoes. Keema can be made from almost any meat, can be cooked, stewed or sautéed, and can be made into kebabs.
Keema is also sometimes used as a filling for samosas, Momos or naan. The name for a similar dish in Armenian is Gheymah and in Turkish kıyma. Keema ingredients usually include minced meat, ghee/butter, onions, garlic, ginger, chili peppers, and spices. The keema is a very spicy minced meat stew, which can be taken as the main course, accompanied by rice, or in kebab-shaped bread.
It is a typical dish of the Asian subcontinent, especially from Nepal, India, and Pakistan. Its preparation is very simple and the final result is exquisite. Keema takes its name from the ancient Turkish word for meat.
It has been made in India for several generations, although the exact origin is not clear. One of the main advantages of keema is that it can be in a pot or pan in no more than 15 minutes.
Start with keema or minced meat with salt, sizzled in a pan until golden brown. Next, the meat is reserved, and chopped casserole vegetables such as onion, garlic, peas, tomatoes, and even peppers enter the vegetables. Some also cook some diced potatoes at this point.
When everything gets a little caramelized, the meat and dried herbs go well. Garam masala is with the meat. Traditionally, this mixture of herbs combines cumin, coriander, cinnamon, bay leaf, pepper, clove, cardamom, and ginger. Several curry blends are unique to each region and even homes.
After this mixture of herbs and meat mixed with fried vegetables, many cooks also add animal or vegetable broth, tomato paste. And even yogurt to create a distinctive broth for the meat to enjoy. The mixture is simmered for about 10 minutes, which is the cause that the juices are completely burned or absorbed.
Before cooking, some take keema meat and forms around roasting quick-fire skewers. Otherwise, the final mixture of a pan serves in different ways. A general offer this protein with carbohydrates in the form of a naan wrap.
#13 Shahi Paneer:- #NavratriDishes
Shahi paneer is a preparation of paneer in a thick sauce formed cream, tomatoes, and spices. It is a bastion of Indian cuisine, Nepalese cuisine, and Punjabi cuisine. It is mainly eaten with roti, chappati or other.
Paneer is the Punjabi word for cottage cheese, and shahi is the Persian Indo term for royal (in relation to the Imperial Court). Similar dishes include paneer oil masala and Kadai paneer. The rich sauce of Shahi Paneer expresses the tradition of the Mughal cuisine in a wonderfully aromatic way.
Typical ingredients for these sauces are groundnuts, a good portion of cream and finely tuned spices. The sauce owes its orange-red color next to tomatoes and turmeric. The neutral cream cheese absorbs the taste of the sauce. In addition to the classic ingredients onions, garlic, and ginger, the sauce delivers the complex flavors of Garam Masala.
In addition to cloves and cinnamon, this classic spice mixture also contains coriander, cumin, pepper, bay leaves, cumin, cardamom, and nutmeg. However, the ingredient Paneer makes it unsuitable for vegans.
As a side dish to Shahi Paneer, Indians especially love flatbreads, for example, roti or chapati made from whole wheat flour. Butter-soaked Naan from the Tandoori oven tastes wonderful but makes the already high-calorie Shahi Paneer a small calorie bomb.
#14 Sukuti:- #NavratriDishes
Sukuti is the Nepali name for dry meat (jerky). Sukuti is either absorbed directly or grilled and spiced like a snack or appetizer. Or mixed with other ingredients and served as a side dish such as in sukuti ko achar, which is a side dish, usually with tomato sauce. Sukuti is a Nepalese dish or more precisely the type of meat that is served along with some other dishes.
Sukuti is prepared by drying the meat for many days. Large pieces of meat are kept hanging above the fire or in the sun. After the meat dries, it can be consumed. It is usually cooked by heating in a fire or in a pan.
Additional seasonings like tomatoes, onions, and garlic are added to turn it into a delicious appetizer. To prepare sukuti, make a paste by combining the ingredients such as cumin and coriander powder, chili, black pepper powder, ginger and garlic paste, onion paste, turmeric powder and salt to taste.
Pieces of meat coat with paste and allow to marinate for at least 6-8 hours, quickly preferred. Set oven to ~ 175 degrees Fahrenheit. Lay seasoned meat with some space between pieces on a baking sheet. Let dry for about 4-6 hours, often turning parts until the meat is dry and fresh in texture. Drying time may change. Serve appetizer with a dip, or stir-fried with vegetables or sauce.
#15 Alu Tama Bodi:- #NavratriDishes
Alu Tama Bodi is an essential dish for any celebration in Nepal. The dish is so tasty that now people prepare this dish every day. The dish is prepared by mixing potatoes, Bodi ( a type of lentil) and Tama ( bamboo shoot) with some masalas and salt.
The bamboo shoot has a lot of fiber and contains 17 amino acids including calcium, magnesium, phosphorus, and iron. It also helps to fight and prevent various chronic diseases. It also increases the synthesis of collagen in tissues and cartilage.
Only bamboo shoots are edible and can be obtained in Asian food stores or specialized markets. To consume bamboo shoots, the outer shell must be removed. Inside is the softcore that needs to be boiled for 20-30 minutes to lose its bitterness. These can be fried, pickled or taken in the form of juice or soup. Bamboo shoots have 27 calories per 100 grams.
Bamboo is a great source of potassium, a mineral that has been shown to reduce blood pressure. It has Antioxidant and anti-inflammatory. Bamboo leaf juice helps disinfect wounds and sores since it contains methanol. Bodi used in the dish has Low amount of fats, and those that contribute are healthy (mainly polyunsaturated fatty acids).
It contains a large number of vitamins, among which the vitamins of group B (B1, B2, B3, B6) and folic acid. As for minerals, they are rich in iron, zinc, potassium, phosphorus, magnesium, and selenium. It is a beneficial food for diabetics because of the content of complete carbohydrates.
It will be absorbed slowly, as well as the presence of fiber to regulate blood glucose levels. They are recommended food to take care of the heart. Due to the presence of polyunsaturated fatty acids and fiber that will help, among other things, lower blood cholesterol.
See Also: List Of 10 Dashain Food Recipes Which Are cooked in most of the Nepalese home
It is an energy-providing food that gives energy for an extra period of time. Ideal for those who have a vegetarian or vegan diet, lentils are a source of nutrients such as iron.
#16 Aloo Gobi:- #NavratriDishes
Aloo Gobi is a dry Pakistani, Indian and Nepalese cuisine dish made with potatoes (aloo), cauliflower and Indian spices. It is yellowish in color due to the use of turmeric and sometimes contains kalonji and curry leaves. Other commonly used ingredients include garlic, ginger, onions, coriander stalks, tomato, peas, and cumin.
Many variations and similar dishes exist, but the name remains the same. Aloo gobhi can easily be made for lunch or dinner. It can be prepared on a special occasion. Can be served in a party. Make it for the guests or if you want to eat something different then eat it, it is a very tasty vegetable. Because this vegetable is healthy, you can make it in daily food.
The dish being tasty is one of the main dishes that is served in every festival especially Dashain. As in Dashain, most people eat Chiuda(flattened rice), this dish can go very well.
Cauliflower has many benefits for our health. Cauliflower contains calcium, phosphorus, protein, carbohydrate, and iron, in addition to vitamins A, B, C, iodine, and potassium, and a small amount of copper. It is very beneficial in cleansing the blood and protecting it from skin diseases.
In the case of joint pain, arthritis and bone pain, cauliflower can be very beneficial. Its intake is helpful in activating enzymes present in the liver. By its use, the liver works properly and removes toxic substances from the body. In the case of throat problems, such as throat pain, swelling, etc. Cauliflower is very useful.
#17 Chicken Achar/Pickle:- Navratri Dishes
Pickled chicken is a recipe from Grandma from South India and is a blessing to working mothers. By itself, it can be a garnish or it can be combined with noodles or pasta to get an instant snack when we are exhausted and do not have the energy to cook anything elaborate. To ensure that the chicken is always tender and juicy, choose only a chilled product, but not frozen.
For marinating poultry, use exclusively glass or enameled dishes; everyone knows about the dangers of aluminum and plastic. The longer the chicken is in the marinade, the more tender it becomes.
Marinades, which include soy sauce, should be salted with caution. Salt the bird at the end of cooking or immediately before use, so that the salt does not draw out all the moisture and makes the chicken hard and dry.
Fleshy meats are suitable for making pickles. The cleaned and tied meat is cut into 25 mm cubes, filled with salt and vinegar. Filled meat cubes are fried in oil and treated again with acid and salt.
Boiled tamarind pulp, vinegar sugar syrup, fried ginger and garlic chunks, spice powder (red pepper, turmeric, cloves, cinnamon, cumin, rye) mixed with cured meat cubes and transfer into bottles is done. The bottles are covered with oil. The pickle remains shelf-stable at room temperature for a year’s time.
Enjoy this Navratri feast with Navratri Dishes.
