Navtatras/Navratras fast Recipes




 

NAVRATRAS FAST RECIPES

Navratri, literally interpreted as ‘nine nights’ is the most celebrated Hindu festival devoted to Goddess Durga symbolizing purity and power or ‘shakti’. Navratri festival combines ritualistic puja and fasting and is accompanied by resplendent celebrations for nine consecutive days and nights. Navratri in India follows the lunar calendar and is celebrated in March/April as Chaitra Navratri and in September/October as Sharad Navratri.

Navratras fast recipes list is below

Navratri, people from villages and cities gather to perform ‘puja’ on small shrines representing different aspects of Goddess Durga, including Goddess Lakshmi and Goddess Saraswati. Chanting of mantras and renditions of bhajans and folk songs usually accompany the puja rituals for nine consecutive days of Navratri.

Navratras fasting recipes

Main course

  • sabudana khichdi – a delicious dish of tapioca pearls cooked with potatoes and peanuts. vegan & gluten free recipe.
  • samvat rice khichdi – savory porridge made with barnyard millet (sama ke chawal) and potatoes.
  • kuttu ki khichdi – easy to prepare khichdi with buckwheat groats (sabut kuttu), potatoes and peanuts for navratri fasting. wholesome super food.
  • sabudana thalipeeth – crisp and soft pancakes made with tapioca pearls, mashed potatoes, ground peanuts and spices.
  • vrat wale aloo – crumbled potato recipe for fasting without onion-garlic.
  • singhare ki poori – pooris made from water chestnut flour and potatoes.
  • aloo paneer kofta – a melt in the mouth soft texture koftas with a crisp exterior. just substitute the corn flour with fasting flours like water chestnut flour (singhare ka atta), buckwheat flour (kuttu ka atta) or arrow root flour.
  • dahi aloo – a light curry made from potatoes and yogurt.
  • dahi arbi – colocasia-taro roots in a thin yogurt gravy.
  • vrat ki kadhi – quick to prepare kadhi for navratri fasting made from amaranth flour (rajgira atta).
  • arbi masala – light north indian curry made with colocasia or taro root.




Sabudana Khichdi

when you make the sabudana khichdi, you have to adjust the soaking time as per the type of tapioca pearls. for some pearls 2 to 3 hours is fine. for some you don’t even need to soak them in water. just cover the pearls with water for some time and you are done. so do soak the sabudana pearls accordingly.

Ingredients

  • – measuring cup used, 1 cup = 250 ml
  • 1 cup sabudana (or tapioca pearls)
  • 2 small to medium size potatoes (aloo)
  • ½ cup roasted peanuts (bhuni moongphali)
  • 8 to 10 curry leaves (kadi patta) – optional
  • 1 teaspoon grated ginger (adrak) – optional
  • 1 green chili – chopped (hari mirch)
  • 1 teaspoon cumin (jeera)
  • ¼ cup grated fresh coconut (optional)
  • ½ to 1 teaspoon sugar or as required
  • ½ to 1 teaspoon lemon juice or as required (optional)
  • 2 tablespoon oil
  • rock salt (sendha namak) as required

    how to prepare recipe

  • soak sabudana overnight or for 3-5 hours.
  • next day drain the sabudana very well and keep aside in a bowl.
  • boil the potatoes and when warm peel and chop them.
  • in a pan dry roast the peanuts till browned and when cooled make a coarse powder in a mortar-pestle or in a dry grinder.
  • mix the coarsely powdered peanuts, salt and sugar with the drained sabudana.
  • now heat oil. fry the cumin first till they crackle and get browned.
  • now add the curry leaves and green chilies. fry for half a minute and then add the grated ginger.
  • stir till the raw smell of the ginger goes away. now add potato and saute for 1-2 minutes.
  • add the sabudana. keep on stirring the mixture.
  • when the sabudana looses their opaqueness and starts becoming translucent they are cooked.
  • don’t over cook as they might become lumpy and hard.
  • lastly add grated coconut. mix well. close the fire.
  • while serving garnish sabudana khichdi with coriander leaves and drizzle with some lemon juice.
  • serve sabudana khichdi hot.

Samvat Rice Khichdi

 

savory porridge made with barnyard millet and potatoes.

course: main
cuisine: north indian
servings: 3 to 4

Ingredients

  •   measuring cup used, 1 cup = 250 ml
  • 1 cup sama ke chawal (barnyard millet or samvat rice)
  • ½ cup cubed potatoes (aloo)
  • 1 teaspoon cumin seeds (jeera)
  • ½ teaspoon black pepper (kuti hui kalimirch) – crushed in a mortar-pestle
  • 1 to 1.5 teaspoon ginger-green chili paste (adrak aur hari mirch ka paste) Or ½ inch ginger and 1-2 green
  • chilies – crushed in a mortar-pestle
  • 3 cups water
  • 2 tablespoon ghee or peanut oil (moonghphali ka tel)
  • 2 tablespoon chopped coriander leaves (dhania patta)
  • rock salt (sendha namak) as required

How to prepare recipe




  • in a bowl, soak the sama chawal for an hour. drain and then keep aside.
  • in a thick bottomed pan heat 2 tbsp ghee or peanut oil. add 1 tsp cumin seeds.
  • fry the cumin seeds till they change color.
  • now add 1 to 1.5 tsp ginger+green chili paste and 1/2 tsp crushed black pepper. saute till the raw aroma of both
  • the green chilies and ginger goes away.
  • then add 1/2 cup potato cubes. stir and saute for two to three minutes.
  • then add the drained sama chawal. stir and saute for a minute.
  • add 3 cups water. stir again. 3 cups water makes the khichdi mushy, which we prefer. if you want separate grains then just add 1.5 to 2 cups water.
  • season with rock salt/sendha namak and stir well.
  • cover the pan with a lid and on a low flame allow the grains to simmer and get cooked.
  • do check and stir at intervals.
  • once the grains have softened and cooked well, switch off the flame. you can add about 2 tbsp chopped
  • coriander leaves here and mix. also if you prefer, you can add some lemon juice. since i was serving the khichdiwith vrat ki kadhi which is also sour, i did not add lemon juice.
  • serve samvat rice khichdi topped with a bit of ghee and garnished with coriander leaves with vrat ki kadhi, peanut kadhi or any curry meant for fasting. you can also have this sama chawal khichdi with plain yogurt.

Buckwheat Khichdi 

easy to prepare khichdi with buckwheat groats (sabut kuttu), potatoes and peanuts for navratri fasting. wholesome super food.

course: main
cuisine: Indian
servings: 2 to 3

Ingredients

  • measuring cup used, 1 cup = 250 ml
  • 1 cup kuttu (buckwheat or buckwheat groats)
  • 2 medium potatoes chopped in small cubes
  • 2 cups water
  • 1 green chili (hari mirch) – chopped
  • ½ inch ginger (adrak) – finely chopped
  • ½ teaspoon cumin seeds (jeera)
  • 1 teaspoon organic unrefined cane sugar or regular sugar
  • 2 tablespoon raw peanuts (moongphali)
  • 1 tablespoon ghee or 1 tablespoon peanut oil
  • 1 tablespoon chopped coriander leaves (dhania patta)
  • lemon juice or as required – optional
  • rock salt as required (sendha namak or upwas ka namak)

how to prepare recipe

  • roast peanuts in a frying pan or tava till they become crunchy and golden. let them cool.
  • remove and make a coarse powder of them in a mortar-pestle or in a coffee grinder. keep the powdered peanuts aside.
  • pick and then rinse the buckwheat a few times in water and keep aside.
  • heat ghee or oil in a pan or pot. add the cumin and saute till they crackle.
  • then add the green chili and ginger and saute for a few seconds.
  • add the potato cubes and saute for 2 to 3 minutes till the potatoes become crisp from the edges. stir often. its better to chop the potatoes in smaller cubes, so that they cook faster.
  • add the ground peanuts and saute for half a minute. later add the rinsed buckwheat. stir well and saute for 1 to 2 mins.
  • add the water, sugar, salt.
  • stir and cover the pan and allow the buckwheat to simmer on a low flame.
  • cook till all the water is absorbed and the buckwheat has cooked well.
  • add coriander leaves and give a final stir.
  • serve buckwheat khichdi hot or warm drizzled with lemon juice.

Sabudana Thalipeeth 

crisp and soft pancakes made with tapioca pearls, mashed potatoes, ground peanuts and spices.
course: snacks
cuisine: Indian, Maharashtrian
servings: 6 -7 thalipeeth

Ingredients




  • measuring cup used, 1 cup = 250 ml
  • ⅔ cup sabudana (tapioca pearls)
  • 2 medium or large potatoes, boiled, peeled and mashed
  • ½ teaspoon cumin powder (jeera powder)
  • 4 tablespoon peanuts, roasted and coarsely ground (moongphali)
  • ½ inch ginger, finely chopped or grated (adrak)
  • ¼ cup coriander leaves, chopped (dhania patta)
  • 1 teaspoon lemon juice
  • 1 teaspoon sugar or add as required
  • rock salt (sendha namak) as required

how to prepare recipe

  • pick and rinse the sabudana well till you get transparent water when rinsing.
  • soak them overnight in enough water.
  • the next day, drain them really well.
  • make sure there is no moisture in them.
  • add the mashed potatoes and all the ingredients to the soaked sabudana. mix well.
  • heat a non stick frying pan.
  • spread 1 or 2 teaspoon of oil on the pan.
  • apply some oil on your palms.
  • take some portion from the mixture and flatten it with your palms.
  • you can also flatten on a ziplock bag. i find it easier to flatten with my palms.
  • place the flattened round (thalipeeth) on the frying pan.
  • fry till both sides are golden brown and crisp. repeat.
  • if you have a large pan, you can cook 2-3 thalipeeths at the same time.
  • serve sabudana thalipeeth with a phalahari chutney or raita.

vrat wale aloo 

crumbled potato recipe for fasting without onion-garlic.

course: main
cuisine: north indian
servings: 2 to 3

Ingredients

  • measuring cup used, 1 cup = 250 ml
  • 3 medium potatoes (aloo)
  • 3 medium tomatoes OR about 1 cup of chopped tomatoes
  • 1 or 2 green chilies, chopped (hari mirch)
  • ½ teaspoon ajwain (carom seeds) or cumin seeds (jeera)
  • 1.5 to 2 cups water
  • 2 tablespoon oil
  • rock salt or sendha namak as required

    how to prepare recipe

  • rinse the potatoes, add the potatoes with 3 cups water in the pressure cooker.
  • sprinkle teaspoon of sendha namak.
  • boil the 3 potatoes in the pressure cooker for 4-5 whistles, till the potatoes cook and soften.
  • peel and keep them aside.
  • heat 2 tablespoons of oil in a pan.
  • crackle the 1/2 teaspoon of carom seeds first.
  • now add the 1-2 chopped green chilies .
  • saute for half a minute.
  • add a cup of chopped tomatoes and saute.
  • stir and saute till the oil starts to leave the sides of the mixture.
  • the tomatoes would have cooked by now and become soft.
  • continue to stir in between when cooking the tomatoes a couple of times.
  • directly crumble the 3 boiled potatoes in the tomato gravy.
  • stir and mix well.
  • add 2 cups of water, stir well.
  • sprinkle sendha namak as required.
  • simmer till the gravy thickens a bit.
  • garnish with coriander leaves and serve vrat wale aloo hot. the gravy will thicken as it cools down.
  • these vrat wale aloo goes well with puri or rotis made from kuttu ka atta (buckwheat flour) or singhare ka atta (water chestnut flour).

Singhare ki poori recipe

pooris made from water chestnut flour and potatoes.

course: main
cuisine: north indian
servings: 3 -4

Ingredients




  •   measuring cup used, 1 cup = 250 ml
  • 2.5 to 3 cups singhare ka atta (water chestnut flour)
  • 1 cup of mashed potatoes (aloo) or 2 medium sized potatoes
  • 1 or 2 green chilies (hari mirch), minced or finely crushed in a mortar-pestle
  • 1 teaspoon cumin powder (jeera powder) or coarsely crushed cumin
  • 2 teaspoon oil
  • rock salt or sendha namak as required
  • water to bind the dough
  • oil to deep fry pooris as required

how to prepare recipe

  • steam or pressure cook the potatoes with rock salt.
  • when warm, peel and mash the potatoes.
  • add all the other ingredients including oil.
  • mix well first.
  • add very little water and knead the dough.
  • don’t add water unless required.
  • knead the dough and if it looks dry or lumpy in some parts, then add little water and knead again.
  • the dough should be smooth and pliable.
  • the dough should not be sticky.
  • otherwise you won’t be able to roll the pooris.
  • take small or medium sized balls from the dough.
  • sprinkle some water chestnut flour on the rolling board.
  • roll the balls in to small or medium sized pooris.
  • don’t make thin or thick pooris.
  • the thin ones will break when frying and the thick ones will get browned quickly from out leaving the insides uncooked.
  • heat oil in a kadai for deep frying the pooris.
  • when the oil is hot, place the poori gently in the oil.
  • when one sides puffs up… (you can aid the poori to puff up by gently nudging it with the slotted spoon) gently turn over and fry the other side.
  • when the pooris are golden, remove from the slotted spoon and drain on paper towels.
  • serve the singhare ki poori hot with vrat ke aloo.

aloo paneer kofta 

 

 melt in the mouth soft texture koftas with a crisp exterior.
course: snacks, starter
cuisine: north indian
servings: 14 to 16 medium sized koftas

Ingredients

  •   measuring cup used, 1 cup = 250 ml
  • 200 grams paneer (cottage cheese) – grated
  • 3 medium sized potatoes (aloo) – which have been boiled and peeled and then grated
  • ½ teaspoon black pepper powder OR crushed black pepper (kali mirch powder)
  • ¼ or ½ teaspoon red chili powder (lal mirch powder)
  • ¼ or ½ teaspoon garam masala powder
  • 1 or 1.5 tablespoon chopped coriander leaves (dhania patta or cilantro leaves)
  • 1.5 or 2 tablespoon corn flour (corn starch)
  • 2 to 3 tablespoon mixed chopped dry fruits – almonds (badam), cashews (kaju), pistachois (pista) and raisins (kishmish)
  • 1.5 tablespoon almond flour OR 1 tablespoon milk powder OR 1.5 tablespoon khoya (mawa or dried evaporated milk solids) – [i used almond flour]
  • vegetable oil for frying – i used rice bran oil
  • rock salt or regular salt as required
  • chaat masala as required (optional)

how to prepare recipe

  • mix all the ingredients in a bowl, except the dry fruits.
  • check the seasoning and add more salt or spice powders if required.
  • take a medium sized ball from the mixture and flatten it slightly.
  • place the dry fruits in the center.
  • bring the edges toward the center and cover the dry fruits completely.
  • seal the kofta well, so that they do not break while frying.
  • make all the koftas this way.
  • heat oil for shallow frying or deep frying in a kadai or pan.
  • add the stuffed koftas and fry till golden brown from all over.
  • drain the kofta on paper tissues.
  • serve aloo paneer kofta hot or warm with green chutney or sweet chutney and sprinkled with some chaat masala.
  • these koftas can also be made and added to malai kofta curry.

Dahi Aloo

a light curry made from potatoes and yogurt

course: main
cuisine: Indian
servings: 3 -4

Ingredients

  • measuring cup used, 1 cup = 250 ml
  • 1 extra large potato or 2 medium size potatoes (aloo)
  • 1 cup milk yogurt (or cashew yogurt)
  • 1 cup water, add more if required
  • 1 teaspoon cumin (jeera)
  • ¼ teaspoon turmeric powder (haldi), don’t add if making for religious fasting or vrat
  • ½ teaspoon red chili powder (lal mirch powder)
  • 1 teaspoon fennel powder (saunf powder)
  • ½ teaspoon garam masala powder
  • ½ inch ginger, grated or chopped (adrak)
  • ¼ teaspoon dry ginger powder (saunth)
  • 1 tablespoon oil or ghee
  • rock salt as required

how to prepare recipe

  • first boil the potato. peel and just crumble the potato with your hands. you can also chop if you want.
  • heat oil. fry the cumin first.
  • then add the ginger and fry for some seconds.
  • add the crumbled potatoes. saute for 2-3 minutes
  • then add all the dry spice powders. stir well and saute for a minute.
  • add the yogurt and stir. add water and stir again. season with salt.
  • simmer for some minutes till the gravy thickens.
  • keep on stirring in between.
  • once done then garnish with coriander leaves and serve dahi aloo hot.

Dahi Arbi 

colocasia-taro roots in a thin yogurt gravy

course: side
cuisine: Indian
servings: 4

Ingredients 

  • measuring cup used, 1 cup = 250 ml
  • 250 gms arbi (colocasia roots)
  • 1.5 cups thin watery curd, in ¾ cup curd add ¾ cup water
  • 1 teaspoon ajwain (carom seeds)
  • 1 teaspoon coriander powder
  • ½ teaspoon red chili powder
  • ½ teaspoon amchur powder (dry mango powder)
  • a few mint leaves for garnishing
  • 2 to 3 tablespoons oil
  • salt or rock salt as required

how to prepare recipe

    • cook the arbi till they are firm but cooked.
    • peel the skin. chop the arbi and keep aside




  • heat oil in a kadai.
  • fry the ajwain seeds first.
  • lower the flame and add all the spice powders.
  • add the arbi and fry till they get a little browned.
  • add 2 cups water.
  • now add the thin curd mixture.
  • keep stirring often or the curd will split.
  • bring to a boil and then simmer for 15 minutes.
  • add salt.
  • garnish with chopped mint leaves and serve dahi arbi hot with warm rice or soft phulkas.

Khatta Meetha Pumpkin 

 

mildly spiced sweet and sour pumpkin dry curry

course: Main Course
cuisine: Indian
servings: 3 to 4

 

Ingredients

  • measuring cup used, 1 cup = 250 ml
  • 2 cups pumpkin (kaddu or petha)
  • 1 teaspoon cumin (jeera)
  • ¼ teaspoon roasted cumin powder (bhuna jeera powder)
  • ¼ teaspoon black pepper powder (kali mirch powder)
  • ½ teaspoon dry mango powder (amchur powder) or as required- i added ½ teaspoon amchur as i am using a really strong organic amchur powder. so add as required depending on the quality of the amchur powder
  • 1 tablespoon peanut oil (mungphali ka tel)
  • 1 to 2 teaspoon sugar or as required
  • rock salt or sendha namak or upwas ka namak as required

how to prepare recipe

    • rinse, peel and chop the pumpkin.
    • heat oil in a pan.
    • crackle the cumin seeds first.
    • add the pumpkin, sugar and salt.
    • stir and cover the pan and simmer the pumpkin pieces till they are softened.
    • there is no need to add water as the pumpkin will get cooked by its own juices.
    • in case the water dries up, then add about 2-3 tbsp water and cook the pumpkin.
    • keep on checking at intervals and if the water continues to dry, then add a few tbsp water again.
      the pumpkin should not get mushy.
    • add the mango powder and simmer for a minute.
    • lastly season with roasted cumin powder and black pepper powder.
    • garnish with coriander leaves and serve the khatta meetha kaddu with kuttu ki roti, amaranth pooris or singhare ki poori.



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