Delicious Navratri Special Recipes

In a few days, we all will celebrate the auspicious occassion of Navrati & Durga Pooja with loads of fun, dance, music and food. The nine days will be followed with prayers & pooja to Goddess Durga. While the 9 nights will be engulfed with dancing dandiya and garba.

Each day of navratri is dedicated to a specific colour and many people dress accordingly. It is believed that doing so brings prosperity, blessings and good luck. Down below is a table of this year’s navrati colours :

As part of traditions, some devotees observe vrat (fasting). So, here are a few delicious recipes you can try this Navratri, which also go along with fasting :

1. Kashmiri Mirch Aloo

Ingredients

• 4 medium potatoes – cut into ¼“ thick slices
• 4 cups water
• ½ tsp coarsely crushed pepper
• 1½ tsp degi mirch
• 2 tsp fennel seeds (saunf) – crushed
• 1 tsp salt
• 1 tbsp lemon juice
• 2+2 tbsp ghee or butter
• 1 tbsp juliennes of ginger
• some flat pieces of fresh coconut – optional
• ½ tsp green cardamom (elaichi) powder
• coriander sprigs or chopped coriander leaves

Method

• Boil sliced potatoes for 5 minutes in 4 cups of water with 1 tsp salt, 1 tsp degi mirch & 1 tbsp lemon.
• Cool the sliced potatoes and saute on a big tawa or flat pan with 2 tbsp of butter/ghee till golden.
• Heat 2 tbsp ghee, add crushed pepper & ginger juliennes. Cook till ginger turns a little crisp. Add fennel seeds (coarsely crushed), ½ tsp degi mirch and cook
  only for ½ minute.
• Add 4 tbsp water and when the water comes to a boil, add potatoes. (The water will help to uniformly coat the spices on the potatoes). Add salt to taste. Cook for about a minute till dry.
• Sprinkle coconut, ½ tsp green cardamom powder & few coriander sprigs & serve.

2. Kela & Paneer Balls

Ingredients

• 200 gms paneer – grated
• 2 raw banana (kacha kela)
• 2 tsp green chilli paste
• 2 tsp ginger paste
• 1 tsp sendha salt (rock salt)
• 6 tsp singhare ka atta
• 4 tsp coarsely powdered peanuts
• 2 tbsp fresh coriander leaves
• oil for frying

Method

• Microwave bananas along with the peel for 3 minutes. Alternately, boil the bananas in water. Peel and mash well.
• Mix all ingredients well and shape into small balls.
• Deep fry in hot oil till golden brown. Serve hot with chutney.

3. Raw Papaya & Pineapple ka Raita

Ingredients

• 2 cups yogurt – whisk till smooth
• 3 slices of fresh pineapple – chop and puree with ¼ cup water
• 1 tsp sugar
• ¼ cup peeled, grated raw papaya (depending on how thick a raita you want)
• ½ tsp rock salt (kala namak)
• 1-2 green chillies – crushed to a paste
• ¾ tsp roasted cumin (bhuna jeera) powder
• ½ tsp salt
• ¼ cup fresh red pomegranate kernels, optional

Method

• Boil grated papaya in water till cooked but still a little crunchy. Cool and squeeze out all the water.
• Cook pineapple puree with 1 tsp sugar for about 3 minutes. Remove from heat. Cool.
• Add papaya, pineapple puree and all the other seasonings to yogurt. Mix well. Add sugar if needed. Chill and serve topped with a few red pomegranate.

4. Vrat ki Roti or Parantha

Ingredients

• 1 cup vrat ka atta (singhara, kuttu or rajgiri atta)
• 1 medium potatos – boiled
• ½ tsp salt

Method

• Grate potato. Mash well and mix with atta.
• Add salt and make a dough with water.
• Make 4 balls. Take one ball, place it in-between 2 sheets of plastic paper or a polyethylene bag. Roll out into a slightly thick chappati.
• Spread little oil on a hot tawa and put chappati on it.
• Cook both sides and then fry with a little oil or ghee. Serve hot.

5. Samak ki Tikkis

Ingredients

• 1 cup samak ke chawal
• ½” ginger piece – chopped finely
• 1 tsp cumin seeds (jeera)
• 2-3 green chillies – slit lengthwise
• 2-3 tbsp ghee/oil
• 1½ tsp salt

Other Ingredients

• 2 large potatoes – boil and mash (1 cup)
• 1 cup peanuts – coarsely powdered
• 1 tbsp raisins (kishmish) – chopped
• 4 tbsp chopped coriander leaves
• 1-2 green chillies – chopped finely
• salt to taste (1-1¼ tsp)
• cumin powder and pepper to taste
• oil for frying

Method

• To make rice, wash rice 2-3 times. Keep aside. Heat ghee/oil in a pressure cooker. Add cumin seeds. When cumin seeds turn brown, add green chillies and ginger. Stir. Add salt. Add washed rice and 1½ cups water. Pressure cook to give one whistle. Remove from heat. Let it remain covered for 8-10 minutes, till the pressure drops by itself.
• Mix all other ingredients with rice.
• Make tikkis and refrigerate for 30 minutes or more.
• Pan fry in a greased pan to golden brown and serve hot with hari chutney.

(Recipes courtesy : Nita Mehta)

Want to know more mouth-watering recipes, check out the links below :

https://indianexpress.com/photo-news/lifestyle/fast-food-6-yummy-recipes-for-the-navratris/4/

https://www.vegrecipesofindia.com/navratri-recipes-navratri-fasting-recipes/

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Bon Appétit! Abby