New Delhi: It’s time for Navratri, the foremost cherished Hindu festival. It may be a nine-day occasion amid which India and Indian souls around are stimulated profoundly. A time for adore, celebration, fasting, and otherworldly development is Navratri. Aficionados adore the goddess Durga for nine days all over the world. A key component of the Navratri celebration is fasting, mainly known as vrats. Most individuals, particularly ladies, adhere to a inflexible nine-day fast. A part of conventional food is prepared for the Navratri celebration.
Navratri fasting rules change from community to community; the essential premise is that the food ought to be healthy and light. The favored fixings include kuttu atta, singhara atta, fresh vegetables, milk, yogurt and makhanas. Rock salt or sendha namak is utilized rather than normal salt since it is natural.
Must try these top notch recipes when you are fasting for Navratri:
1.) Kashmiri Mirch Aloo
( Recipe by Nita Mehta)
4 medium potatoes – cut into ¼ “ thick slices
4 cups water
1 tsp salt
1 tbsp lemon juice
½ tsp coarsely pulverized pepper
1½ tsp degi mirch
2 tsp fennel seeds (saunf) – pulverized
1 tsp salt
1 tbsp lemon juice
2+2 tbsp ghee or butter
1 tbsp juliennes of ginger
some level pieces of fresh coconut – optional ½ tsp green cardamom (elaichi) powder coriander sprigs or chopped coriander clears out
– Boil cut potatoes for 5 minutes in 4 cups of water with 1 tsp salt, 1 tsp degi mirch & 1 tbsp lemon juice included to it.
– Cool the cut potatoes and saute on a enormous tawa or level skillet with 2 tbsp of butter/ghee till golden.
– Warm 2 tbsp ghee, include pulverized pepper, ginger juliennes, cook till ginger turns a little crisp. Include fennel seeds (coarsely pulverized), ½ tsp degi mirch and cook as it were for ½ minute.
– Add 4 tbsp water and when the water comes to a boil add potatoes. (The water will offer assistance to consistently coat the flavors on the potatoes). Include salt to taste. Cook for around a miniature till dry.
– Sprinkle coconut, ½ tsp green cardamom powder & few coriander sprigs & serve.
2.) Singhare atte ka halwa
(Recipe by Chef Tarla Dalal)
1 cup water chestnut (singhara) flour
4 tbsp ghee
¾ cup sugar
½ tsp cardampm (elaichi) powder
For embellish (garnish)
1 tbsp almonds silvers
1 tbsp pistachio silvers
– Heat the ghee in a board non-stick skillet, include the water chestnut flour and cook on a moderate flame for 4 minutes or till it turns light brown in colour, whereas blending persistently.
– Include 2 cups of warm water, mix well and cook on a moderate flame for another 4 minutes or till all the water has been ingested, whereas stirring persistently.
– Include the sugar, blend well and cook on a moderate flame for 4 more minutes, whereas mixing ceaselessly.
– Switch off the flame, include the cardamom powder and blend well.
– Serve the halwa hot embellished with almonds and pistachios.
3.) Kela and Paneer Balls
200 gms paneer – grated
2 crude banana (kacha kela)
2 tsp green chilli paste
2 tsp ginger paste
1 tsp sendha salt
6 tsp singhare ka atta
4 tsp coarsely powdered peanuts
2 tbsp fresh coriander leaves
And oil for broiling
– Wash bananas with the peel. Microwave bananas together with the peel for 3 minutes. Then again, boil the bananas in water. Peel and pound well.
– Blend all ingredients well and shape into small balls.
– Deep broil in hot oil till golden brown. Serve hot with chutney.
4.) Khatti Meethi Water Melon Curry
1¼ cups, 1” pieces white flesh of watermelon
4 cups chopped red portion of water melon – pureed and strained
2 tbsp ghee
5 green chillies – chopped
¾ tsp cumin seeds (jeera)
1 tsp cumin (jeera) powder
1 tsp salt
1 tsp sugar, or to taste, discretionary (can overlook in case water melon puree is very sweet)
some chopped coriander leaves (optional)
– Evacuate red portion. Keep aside. Peel green skin to get white flesh of watermelon. Cut the flesh into 1” pieces. Puree the red portion and strain.
– Heat 2 tbsp ghee. Include cumin seeds.
– When cumin seeds turns brown, include chopped green chillies. Blend.
– Include white portion of watermelon and roast for 4-5 minutes till golden patches show up.
– Cover and cook for 2-3 minutes till delicate. Include cumin powder, sugar and salt.
– Blend for a minute.
– Include red watermelon puree. Boil. Evacuate from heat.
– Include coriander leaves if utilizing. Blend well and serve hot.
5.) Mungphali ki Kadhi
¾ cup peanuts – ground to a fine powder
2½ cups yogurt (dahi)
1¼ tsp salt
2 green chillies
¾” piece ginger – pulverized to a paste together
3-4 tbsp oil or ghee
1 tsp cumin seeds (jeera)
8-10 curry leaves
1 tbsp ghee
½ tsp cumin seeds (jeera)
6-8 entirety peppercorns (saboot kali mirch)
2 green chillies – cut into long pieces
ALOO KE PAKODE
2 potatoes – boiled and pounded roughly
2 tsp ground ginger
2 green chillies – chopped finely
salt & pepper to taste
½ cup singhare ka atta
4-5 tbsp water – approx.
2 tbsp oil
-To create pakoras, blend atta with potatoes and oil. Add just enough water to induce an awfully thick dropping batter. Blend in salt, pepper, grated ginger and green chillies and beat well to make it light.
– Heat oil for broiling. Drop spoonfuls of batter in hot oil. Decrease heat and deep broil on medium heat till done. Expel on absorbent paper and keep aside.
– Blend yogurt, salt, ginger-green chilli paste and peanut powder. Include 3 cups water. Beat well.
– Heat ghee in a profound skillet. Include cumin. When it turns brown, include chopped curry leaves. Broil for some seconds.
– Include yogurt blend. Boil, blending ceaselessly. Stew for 4-5 minutes on low heat. Include pakodas to the stewing kadhi. Stew for 1-2 minutes. Transfer to a serving bowl.
– Heat ghee for hardening. Decrease heat. Include black peppercorns and cumin seeds. After a minute when cumin seeds turns golden, include green chilies. Mix and pour over the hot kadhi. Serve hot.
6.) Raw Papaya & Pineapple ka Raita with Vrat ki Roti or Parantha
2 cups yogurt – whisk till smooth
3 slices of fresh pineapple – chop and puree with ¼ cup water
1 tsp sugar
¼ cup peeled, ground crude papaya (depending on how thick a raita you want)
½ tsp rock salt (kala namak)
1-2 green chillies – pulverized to a paste
¾ tsp broiled cumin (bhuna jeera) powder
½ tsp salt
¼ cup fresh red pomegranate kernels, discretionary
1 cup vrat ka atta (singhara, kuttu or rajgiri atta)
1 medium potato – boiled
½ tsp salt
– Boil ground 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 approximately 3 minutes. Expel from heat. Cool.
– Include papaya, pineapple puree and all the other seasonings to yogurt. Blend well. Include sugar on the off chance that required. Chill and serve topped with some red pomegranate.
– Grind potato. Squash well and blend with atta.
– Include salt and make a mixture with water.
– Make 4 balls. Take one ball, put it in-between 2 sheets of plastic paper or a polyethylene bag. Roll out into a somewhat thick chappati.
– Spread small oil on a hot tawa and put chappati on it.
– Cook both sides and after that broil with a little oil or ghee. Serve hot.
7.) Makhane aur Paneer Curry
1 cup puffed lotus seeds (makhaanas)
150 gm paneer – cut into 1” level pieces and sprinkled with 1 tbsp of any fasting flour
½ tsp cumin seeds (jeera)
½ tsp salt, or to taste
1” piece ginger – grated
1 green chilli – chopped
½ tsp pepper powder
1½ cups milk
1 tbsp chopped coriander leaves
4-5 cashews – split into two
GRIND TO A Glue WITH A Small WATER
1 tbsp melon seeds (magaz)
3 tbsp green pistachios – whitened and peeled seeds of 2 green cardamoms (elaichi)
1 green chilli
¼ container chopped coriander leaves
– Heat 2 tbsp oil in a skillet. Include puffed lotus seeds. Mix sear till golden.
– Within the same pan, broil cashews on medium heat till golden. Keep aside for garnish.
– Keeping aside two pieces of paneer, skillet fry the rest of paneer to a rich golden colour.
– Heat 2 tbsp oil in the kadhai. Include cumin seeds. Let it turn golden. Include ground ginger and green chilli. Mix till ginger turns brown.
– Include the green paste and blend for 2 minutes on low heat till dry and oil separates. Include milk, mixing persistently. Boil. Include salt and pepper. Decrease heat. Include fried paneer. Include the makhanas to the gravy. Crumble 2 pieces of paneer and blend within the gravy. Include fresh coriander leaves. Cook on low heat till the specified consistency is reached. Serve garnished with fricasseed cashews and green chillies.
8) Samak ki Tikkis
1 cup samak ke chawal
½” ginger piece – chopped finely
1 tsp cumin seeds (jeera)
2-3 green chillies – opening lengthwise
2-3 tbsp ghee/oil
1½ tsp salt
2 large potatoes – boil and mash (1 cup)
1 glass 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 broiling
– To make rice, wash rice 2-3 times. Keep aside. Heat ghee/oil in a pressure cooker. Include cumin seeds. When cumin seeds turn brown, include green chillies and ginger. Mix. Include salt. Include washed rice and 1½ cups water. Pressure cook to give one whistle. Evacuate from heat. Let it stay covered for 8-10 minutes, till the pressure drops by itself.
– Blend all other ingredients with rice.
– Make tikkis and refrigerate for 30 minutes or more.
– Pan broil in a greased skillet to golden brown and serve hot with hari chutney.
9.) Rajgira and Peanut Laddoos
(Recipe by Chef Amrita Raichand)
150 gms Rajgira puffs
200 gms Jaggery(used for Chikki)
50 gms Roasted peanuts
1 tsp Cardamom powder
1 tbsp Ghee
– In a hot skillet, include jaggery & ghee. Blend persistently till the jaggery softens.
– Then include the peanuts & cardamom. Grant everything a great blend. At that point include the rajgira puffs.
– Evacuate the blend into a plate & make small balls when the blend is still hot. You can utilize a little ghee on your palms so that the blend does not adhere to your hands.
– Store them in an air-tight holder so they can remain fresh for a longer period of time.
10.) Shakarkand ka Halwa
Recipe by Chef Tarla Dalal )
2 cups boiled , peeled and squashed sweet potatoes
a few saffron (kesar) strands
1 tbsp warm milk
1 tsp ghee
3/4 cup milk
1/2 cup sugar
1/4 tsp cardamom (elaichi) powder
2 tbsp chopped blended nuts
– Combine the saffron and warm milk in a small bowl, blend well and keep aside.
– Heat the ghee in a deep non-stick skillet, include the sweet potatoes and sauté on a medium flame for 2 to 3 minutes.
– Include the milk, ½ glass of water, sugar and cardamom powder and blend well. Cook on a moderate flame for 2 to 3 minutes or till the blend has small liquid remaining and not totally dry, whereas blending continuously.
– Switch off the flame, include the saffron-milk mixture and mixed nuts and blend well. Serve quickly.