Celebrate Navratri with These Mouthwatering Reciepe

5 Easy Vrat Recipes

Navratri, nine divine nights of fast and prayers, purely devoted to Goddess Durga. The supreme deity and the eternal mother symbolizes creative energy and the powerful feminine body. Though most of the people observe fast for the holy nine days, some choose to fast only on the first and last day of the celebratory period. In Hinduism, during these nine days, consumption of alcohol, eating meat, onion and garlic is avoided as they are considered unholy tamasik food and it is believed that these foods attract negative energies. Foods prepared from ingredients like Singhara Atta, Kuttu atta, Sabudana, Sendha Namak (Rock-salt) are consumed during Navratri. Fresh fruits, juices and milk products are also preferred.

Enjoy the festive season with these fasting recipes:

           Crumbled Potatoes


Serves 2-3                   

Ingredients:                                        

  • 3 potatoes (chopped)
  • 3 tomatoes (chopped)
  • 2 tbsp Oil
  • Sendha Namak (Rock Salt)
  • Green chilies(according to taste)
  • ½ tsp cumin seeds
  • 2 cups of water

Method:

Boil and peel the potatoes. Heat oil in a pan and put cumin seeds in it. Add chopped green chilies and sauté for half a minute. Add the tomatoes and once cooked, add the potatoes in tomato gravy. Stir well. Add water and salt and cook until the gravy thickens. Garnish with coriander leaves and serve hot.

Jeera Aloo

Serves 3-4                               

Ingredients:                                                  

  • 5-6 Boiled potatoes
  • 2 tsp cumin seeds
  • ¼ cup chopped coriander leaves
  • Chopped green chilies (according to taste)
  • ½ tsp turmeric powder
  • ½ tsp red chili powder
  • 3 to 4 tsp lemon juice or add as per taste
  • 3 tbsp oil
  • Sendha namak/rock salt according to taste

Method:

Peel the boiled potatoes and cut them into small pieces. Heat oil in a pan and put cumin seeds. Add green chilies and sauté for a minute. Now add potatoes and sprinkle the turmeric powder, red chilies and rock salt. Cook for 2-3 minutes. Add coriander leaves and lemon juice. Serve hot.

Sabudana Khichdi

Serves 3-4

Ingredients:                                            

  • 1 cup Sabudana or tapioca pearls
  • 2 boiled potatoes
  • ½ cup roasted peanuts
  • 8-10 curry leaves
  • 1 chopped green chili
  • 1 tsp cumin
  • ½ to 1 tsp sugar or as required
  • ½ tsp lemon juice
  • 2 tbsp oil
  • rock salt (according to taste)

 

Method:

Soak sabudana for 3-5 hours. In a pan, roast the peanuts and when cooled make a powder in a grinder or in a mortar-pestle. Mix this powder with salt and sugar and with the drained Sabudana. Heat oil in a pan and add cumin seeds. Now add curry leaves and green chilies. Sauté for half a minute and add potatoes. Cook for 1-2 minutes and now add sabudana. Keep stirring the mixture until sabudana becomes translucent. While serving, garnish with coriander leaves and sprinkle some lemon juice.

Kuttu ke Pakore

Serves 3-4

Ingredients:                                                     

  • 3 to 4 potatoes
  • 5 tbsp kuttu ka atta (Buckwheat flour)
  • 2 tbsp peanuts
  • 1 chopped green chili
  • 1 or 1.5 tsp dry pomegranate seeds
  • ½ tsp cumin powder
  • ¾ to 1 cup water or as required
  • oil for deep or shallow frying
  • rock salt according to taste

Method: 

Peel and mash boiled potatoes. Roast peanuts and pomegranate seeds separately. In mortar-pestle, make a powder of roasted peanuts, pomegranate seeds and the green chilies. Add mashed potatoes in Kuttu ka atta and also mix the coarse powder. Add cumin powder and salt. Mix water until you get a thick batter. Heat oil in a deep frying pan. Make small balls and drop them in hot oil. Serve hot.

Kheer

 Serves 4 

Ingredients:                                                 

  • 1 liter milk
  • ¼ cup puffed lotus seeds (makhana)
  • 2 tbsp sugar
  • 2 tbsp pistachios
  • 2 tbsp almonds (Chopped)
  • 1 tbsp green cardamom powder

Method:

Pour milk and pieces of makhanas in a deep vessel. Add them to the milk and let it simmer for about 1.5 to 2 hours without covering, till the milk boils down and the seeds are soft. Add the sugar and stir for a few minutes. Add the pistachios, almonds and cardamom powder, stir well again. Serve hot or cold as per your choice.

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