Palak Poori with Kale Chane and Suji Halwa

Ashtami ki thali

Today is navami, the ninth day of the navratri festival. Navratri literally means nine nights in sanskrit and this festival  is dedicated to Goddess Durga. Durga is the personification of the divine shakti (energy or power ) of Lord Shiva. and is worshipped in her nine forms. Every year during the lunar month of 'ashwin' hindus observe ten days of rituals, beginning with the fasting of navratri and ending with the festivities of Dusshera. This festival is celebrated in different ways in different parts of India.
In north India the most popular offering made to the goddess is poori with halwa and chane. On the eighth day devotees break their fast and worship little girls (between the ages of 2-12) as the goddess herself by offering this food along with some little gifts and/or money. This was the inspiration for dinner tonight.
Kale Chane
Ingredients:
1 1/2 cup Black bengal gram whole soaked overnight
2 large tomatoes pureed
1 inch ginger grated
salt to taste
1/2 tsp turmeric powder
1 tbs ccorianderpowder
red chili powder
2 tbs canola oil
1 tsp cumin seeds
2-3 whole cloves

1. In a pressure cooker pour oil. whet hot add cumin seeds and cloves and let them sputter for 10-15 seconds.
2. Add tomato puree and ginger and all the spices. Mix well and stir for 2 minutes till tomatoes cook a little.
3. Now add the chane along with the water. Since its a dry dish make sure water is levelled with the chane in the pressure cooker so that its enough to not burn the dish but isn't too much to make it runny.
4. Mix well and close the lid. When the pressure cooker whistles, reduce the heat to low and cook for 25-30 minutes.
5. Remove from heat and carefully open the lid. If there is excess water then cook on high while constantly stirring till the water evaporates and chane leave some oil along the sides.
6. Garnish with fresh coriander leaves and serve hot with poori or roti.

Dry kale chane

Palak Poori

Ingredients:

2 cups whole wheat flour
200 gms fresh spinach washed well
1-2 tbs ghee(clarified butter) or oil
1 tsp salt
1 tsp ajwain (also called bishop's weed)
oil for deep frying

1. Pack spinach in a blender and puree it using as little water as possible.
2. In a deep mixing bowl or a food processor take the flour and add salt, ajwain and ghee. Work the fat in well so that the flour resembles breadcrumbs. Too much fat here will give problem while frying.
3. Add the spinach puree and knead the flour into a hard dough. In most cases the liquid in the spinach puree will be enough. If not then add some water. Make sure the dough doesn't become too soft.
4. Take oil in a deep pan and heat. To test for correct temperature put a tiny piece of dough in it. If the dough rises instantly then oil is ready for frying.
5. Divide the dough into small lime sized balls. Roll the dough into a circle of aprox. 3 inch diameter. Gently immerse it into the hot oil. The poori will puff up, then turn it over to cook on the other side till golden in color.
6. Serve hot.

Spinach Puree

Flour with salt, ajwain and ghee



final dough

Roll dough into poori

Deep fry on both sides

Suji Halwa (find recipe here)