Navratri is a nine night’s Hindu festival, celebrated post monsoon autumn every year. Sharada Navratri that is most observed in the honour of the divine feminine Devi (Durga). The festival is celebrated in calendar month ‘Ashvin’, which typically falls in the Gregorian months of September and October. People keep fast for nine days for getting blessed by Maa Durga. So we bought some recipes to enjoy this Navratri during fasting.
#1. Aloo Lacha Namkeen
2 raw potatoes
½ cup peanuts
Take a water in a bowl and crush the raw potatoes to make lacha, and wash it properly with water and spread it on cotton cloth so that all water gets retained in the cloth.
Heat a sufficient oil on medium flame and put the crushed potatoes for frying on it, till it gets golden brown.
Now, fry peanuts.
For Making Namkeen: Take a bowl and mix the fried potatoes and peanuts. Add black pepper and salt according to your taste and mix it well. So, delicious aloo lacha namkeen is ready. Keep it in an airtight jar and you can enjoy it for all the nine days.
#2. Sabudana khichdi
1 cup sabudana/tapioca/sago
2 tbsp ghee
1 tbsp jeera/cumin
3 green chilli slit
½ boiled potato
3 tbsp peanuts roasted and crushed
1 tsp sugar
½ tsp salt
2 tbsp coriander leaves finely chopped
Firstly in a large bowl, soak 1 cup sabudana in enough water for 3 hours, or till it gets mashed up easily; depending on the quality of sabudana, increase or decrease the soaking time.
Drain off the sabudana well in a strainer and leave it to rest for 30 minutes.
Prepare the tempering by heating 2 tbsp ghee.
Additionally, add 3 3slit green chilli, and ½ boiled and chopped potato.
Sauté for 2 minutes.
Now add drained sabudana along with 3 tbsp roasted and crushed peanuts, 1 tsp sugar and ½ tsp salt.
Combine well making sure not to mash the sabudana.
Cover and simmer for 3 minutes or until sabudana get cooked well.
pearls turn translucent indicates that it is cooked completely.
Furthermore, add in 2 tbsp coriander leaves and half lemon juice and mix well.
Finally, serve sabudana khichdi for breakfast or as a snack.
#3. Dry fruit Ladoo
1 cup dates/ khajoor pitted
1 tbsp poppy seeds
1 tbsp sesame seeds
¼ cup dry coconut/ kopra grated
¼ cup cashew chopped
¼ cup pistachios chopped¼ cup walnuts chopped
2 tbsp raisins
¼ tsp cardamom powder
Firstly, heat 1 tbsp ghee and roast 1 tbsp poppy seeds and 1 tbsp sesame seeds. Roast until the seeds turn golden brown.
Now roast ¼ cup dry coconut until it changes its colour slightly.
Further add ¼ cup cashew, ¼ cup almonds, ¼ cup pistachios, ¼ cup walnuts, and 2 tbsp raisins.
Roast on low flame for 5 minutes, or until the nuts turn crunchy and golden brown.
Now add crushed dates, ¼ tsp cardamom powder and mix well.
Continue to fry on medium flame smashing dates with a spatula.
Turn off the fame and allow cooling for 5 minutes.
Now start rolling to form a log.
Now cut into thick slices once set completely.
Finally, enjoy dry fruit barfi.
#4. Aloo Bonda for Fast
Take 2 boiled, peeled and mashed potato, 1 fine chopped green chilli, coriander, 1tsp ginger paste, take 3 tbsp rajgira flour (amaranth flour).
Take 1 tbs oil for frying and some water for making a batter.
Spices- salt, cumin seed, black pepper
Take a non-stick pan, heat it and add 1 tbsp oil. Pour some cumin seeds and now add ginger paste and add mashed potato, a few seconds later add salt and pepper according to taste and add coriander leaves and mix it well, sauté for 2 minutes. Now off the gas and keep this in side.
For making the batter: add pepper powder, rock salt, cumin seed, and water to Amaranth Flour, mix them properly and add little water at a time and stir until all lumps get dissolved. Now add some hot oil to batter for making it crispier.
For making bonda: first, apply little oil on your palm then make lemon sized balls.
Take a pan & pour oil in it for frying, heat the oil for frying aloo bonda.
Now take the ball and dip it in batter and put it into the oil, don’t flip them early otherwise they will break. Once they turned golden brown beneath then only flip them.
Fry well them from both the sides and then take out on a paper napkin so that extra oil is soaked by paper.
You can serve this tasty aloo bonda during the vrat green chutney.
#5. Navratri Vrat Special Dosa
1 cup Samak rice/ samvrat rice,
4 tsp sabudana,
1tsp black salt,
½ tsp black pepper
2 boiled potatoes
2 green chillies
½ inch ginger
½ tsp cumin seeds
½-1 black salt,
½-1tsp black pepper
1 tsp lemon juice
A handful of coriander leaves.
Take Samak rice, sabudana, sugar in a mixer jar and grind it.
Take this mixture in a bowl and add black pepper and black salt to it and mix it well, add 1 cup water to it.
Take a pan and keep it on medium to high flame, dry roast the peanuts, then add ghee or oil and cumin seeds to it, then add ginger n chillies to it and sauté it slightly.
Add mashed potato to it, add all masala and switch off the gas and mix it well, at last, add lemon juice and coriander leaves to it.
Stir the mixture properly before making dosa.
Heat the pan at medium-high flame. Pour some oil on the pan, when it gets hot then swipe the pan with tissue paper or some cloth. Now mix the batter and slowly pour it on pan, now add oil to it and flip the dosa to the other side. And remember, for next dosa heat the pan to high flame and then make.
Dosa is ready to serve with the masala.
#6. Upwas ka Dhokla
Warm up some buttermilk just for 30-40 seconds.
Take a Cup of Washed bhagar flour, mix it with buttermilk and stir it properly and keep this aside for at least ½ an hour.
Now lightly grind it in grinder just once or twice.
Again pour in a bowl and mix it well.
Keep a pot of water for boiling and Use 8 inches thali and grease it with oil.
Take some ginger chilli paste, salt and mix them together, add lemon juice to it don’t stir it and add one sachet Eno fruit salt and then mix it properly. Pour this batter into the thali and just give it a light stir. Strait on the boiling water and cover the thali with another thali or plate and steam the dhokla for 15 mins on high flame and remove it from the pot. Keep this to cool for 15 minutes, then cut them off and add tadka to it. For tadka, heat up the little bit oil. Once the oil heats up, add some red chilli curry leaves and fry it. Add some tbsp of water to it and some sugar and dissolve the sugar, then pour the tadka to the dhokla and also garnish with coriander leaves and freshly grated coconut.
Dhokla is ready to enjoy.
#7. Vrat Wale Aloo Puri
Potatoes, boiled & peeled- 4 large
Clarified butter – 1 tbsp
Oil- 1 tbsp
Cumin seeds- 1 tsp
Coriander seeds, crushed- 1tsp
Dry mango powder- 2tsp
Red chilli powder- 1 tsp
Buckwheat flour (kuttu kaatta) – 2 cups
Potatoes boiled, peeled & crushed – 4 medium sGreen
Geen chilli paste- 1 tsp
For Vrat Wali Aloo ki Sabji
Chop 4 large boiled and peeled potatoes in big pieces.
Heat 1 tbsp ghee and 1 tbsp oil in a non-stick pan .
Take 1 tbsp crushed coriander seeds and crush it and add into the pan.
Add potatoes to it and mix it well and add salt to taste, roasted cumin powder and 2 tsp dry mango powder and 1 tsp red chilli powder and mix it well and sprinkle some water so that masala will stick to potato.
For Vrat Wali Puri
Take 2 cups kuttukaatta in a big bowl and add salt to taste and 4 boiled, peeled and mashed potatoes, 1 tsp green chilli paste and knead into a soft dough
Divide the dough into small portions with the help of plastic sheet, roll into puris.
Heat sufficient oil in a deep non-stick kadai.
Fry all the puris one by one and serve hot.
#8. Sabudana wada
1 cup sabudana/ sago
2 potato/ aloo boiled & mashed
½ cup peanuts roasted & crushed
½ tsp salt
½ tsp ginger paste
1 tspcumin seeds
1 chilli finely chopped
2 tsp coriander finely chopped
1 tsp lemon juice
Oil for frying
Firstly, in a large bowl take 1 cup sabudana and soak with enough water for 3 hrs.
Drain of the water and rest it for 30 minutes, allowing to drain off the water completely.
Now take the soaked sabudana in a large bowl.
Also, add 2 potato and ½ cup peanuts.
Additionally, add ½ tsp ginger patse, 1 tsp cumin, 1 chilli, 2 tbsp coriander and ½ tsp salt.
Mix and mash well with your hand.
Prepare vada by deep frying or fry in an appe pan.
Finally, serve sabudanavada hot along with masala tea.
#9. Dates milkshake
10 dates/ seedless khajoor
3 cups chilled milk
¼ tsp cinnamon powder/dalchini powder
Firstly, in a blender take 10 seedless dates.
Add 3 cup chilled milk, ¼ tsp cinnamon powder.
Blend to smooth milkshake. Add ice cream/ice cubes for rich texture.
Finally, serve dates milkshake garnished with few copped dates.
#10. Upwas ki Kachori
2 medium mashed boiled potatoes
11/2 tbsp chesnut flour
½ cup scrapped fresh coconut
1 tbsp raisins
1-2 green chillies, finely chopped
1 tsp finely chopped fresh coriander leaves
Rock salt to taste
Take a bowl and mash the boiled potatoes and add 1 and ½ tbsp chestnut flour and add rock salt to it and keep it a s ide.
For making the filling of kachori: Take a bowl and scrapped fresh coconut and add raisins, green chillies, chopped coriander leaves and rock salt to taste.
Grease your palms and roll the potato and chestnut flour prepared dough for making kachoris. Then flat it with hands and fill it with the coconut filling and pack it. Cover it with arrowroot powder for making it crispy.
Heat sufficient oil for frying kachoris and fry it till golden brown and the kachoris are ready to serve.
Serve it with green chutney to add more taste to it.