MasterChef Pankaj Bhadouria's video: Navratri Thali I Navratri Recipes I I Pankaj Bhadouria

Navratri Thali I Navratri Recipes I नवरात्रि थाली I Pankaj Bhadouria Navratri food is best served in a Navratri Thali! The Navatri thali is a saatvik collection of recipes served together on a plate. This Navratri Thali includes peanut potatoes, pomegranate raita, Kaju Paneer and a dosa as well! So, check out the different recipes coming to gate in the Navratri Thali! Thank you for watching! 💫 And don’t forget to subscribe here: https://goo.gl/mQwVjN **************************************************************************** Recipe : Navratri Thali Preparation Time: 30 minutes Cooking Time: 20 minutes Serves :3-4 Ingredients: 1 cup Kuttu Atta ¼ cup Saboodana 1 cup Buttermilk 4 boiled Potatoes ½ cup Peanuts 200g Paneer 2 tbsp Cashew Paste ½ cup tomato puree 2 tbsp cream 2 tbsp cashew paste 1 tsp Sesame seeds 1 cup Yoghurt ½ cup Pomegrante seeds 2”Ginger, chopped 2 tsp Green Chillies, chopped Coriander leaves Sendha namak to taste Pepper powder to taste 4 tbsp Ghee / Groundnut Oil Method: Cut the boiled potatoes into 1” cubes. Roast the peanuts till golden brown. Remove from heat and allow to cool. Coarsely crush the peanuts. Heat 1 tbsp oil in a pan. add 1 tsp cumin seeds. As the seeds crackle, add 1 tsp chopped ginger and 1 tsp green chilies, sauté for a minute and add the boiled potatoes. Cook till the potatoes turn lightly golden. Add rock salt, pepper powder, and mix well. Add the roasted peanuts, sesame seeds and toss well. Add 1 tbsp yoghurt and toss well. Add chopped coriander and mix well, serve. For the Paneer, grind together 1” ginger, green chilies, 2 tbsp yoghurt and the cashew nuts. Heat oil in a pan, add the green cardamom, cloves and allow to splutter. Add the cashew paste and sauté for 2 minutes. Add 1 cup water and bring to a boil. Add the paneer cubes, tomato puree and cook till the gravy thickens. Add salt and pepper to taste. Add cream and serve. For the Raita, mix the yoghurt, pomegranate seeds, salt, chopped green chilies and mix well. For the dosa, grind the saboodana to a fine powder. Mix the saboodana powder, kuttu (buckwheat flour), salt to taste and add 2 cups water. Mix well and soak for 20 minutes. Spread the batter on a non-stick pan. Cover and cook till the dosa is cooked on the underside. Brush with oil and flip. Cook till crisp, serve. Serve the dosa with Paneer, aloo subzi, tomato salsa, raita and green chutney. . . food For more information on Pankaj Bhadouria, be sure to visit: https://www.pankajbhadouria.com Follow Pankaj Bhadouria on Your favourite Social Media: https://www.facebook.com/pbhadouria https://www.instagram.com/masterchefpankajbhadouria https://twitter.com/BhadouriaPankaj