Navratri Recipes

Ingredients

• Fasting Rice (Sama Rice) – 200 gms
• Ghee (clarified butter) - 1 tbsp
• Water – 350 ml
• Cumin Seeds (1.2 tsp)
• Curry leaves – 5-6 nos.
• Green chillies – 2 nos.
• Rock salt – 1 tsp

Method for Preparation

1. Soak the rice for about 1 hour in room temperature water, and drain.
2. Heat ghee in a pan and add the cumin seeds.
3. Add curry leaves, green chillies and water.
4. When water starts boiling, add the rice and cook it for 10 minutes.
5. Now add salt and cook for one more minute.
6. Switch off the gas and serve hot.

Ingredients

• Curd – 500 ml
• Rajgira (Amaranth) flour – 2 ½ tbsp
• Rock salt – 1 tsp
• Cumin Seeds – ¼ tsp
• Green chillies – ¼ tsp
• Jaggery – ½ tsp
• Ghee (clarified butter) – as per requirement
• Curry leaves
• Water - 300 ml

Method for Preparation

1. Mix curd with the Rajgira flour. Add the green chilli paste, rock salt, and jaggery. Mix well.
2. Add ghee in a pan. Once it melts, add cumin seeds and curry leaves and cook until it splatters.
3. Now add water. Once the water starts to boils, add the curd mixture and cook for around 10 minutes on low flame. Turn off the gas.
4. Garnish with some coriander leaves.
5. Serve hot with sama rice.

Ingredients

• Water chestnut flour (Shingada) – 1 cup
• Buttermilk – 4 cups
• Ginger-green chilli paste – ¼ tsp
• Rock salt – 2 tsp
• Turmeric powder – ¼ tsp
• Mustard seeds – 1 tsp
• Asafoetida – a pinch
• Oil – 2 tbsp
• Coriander leaves – 10 nos.
• Grated coconut – for garnishing

Method for Preparation

1. Sieve the water chestnut flour into a bowl.
2. Mix the flour with the ginger-green chilli paste. Add salt, turmeric powder and buttermilk to it and combine until no lumps remain.
3. Cook this mixture in a thick bottom pan for about 8-10 minutes on medium flame. Keep stirring continuously until it becomes a smooth thick batter.
4. Quickly spread portions of the mixture over inverted plates or a marble table top, as thinly as possible while the batter is still hot.
5. Once it cools down, cut into two inches wide strips, and roll them tightly and place each piece on a plate.
6. Take a small pan, add the oil and heat it, add a pinch of asafoetida and mustard seeds and keep on heat till they splutter.
7. When they splutter, pour the oil over the pieces of the khandvi. Garnish with scraped coconut and chopped coriander leaves.

Ingredients

• Water chestnut flour (Shingada) – 1 cup
• Curd – 1 ½ tbsp
• Green chilli paste – ¼ tsp
• Rock salt – ½ tsp
• Eno – 1 ½ tsp
• Oil – 1 ½ tsp
• Water – ½ cup

Method for Preparation

1. Mix the flour, curd , water, green chillies, and rock salt. Rest this mixture for at least 4 hours.
2. Now add 1 ½ tsp of Eno into the batter.
3. Heat 1 tsp water and 1 ½ tsp oil and add to the batter. Stir until all ingredients are nicely combined.
4. Pour the batter on to a steel plate and steam it for 15 minutes.
5. When cooked, serve with a chutney (sauce) of your choice.

Ingredients

• Amaranth (Rajgira) flour – ½ cup
• Water chestnut (Shingada) flour – ½ cup
• Clarified butter (Ghee) – 3 tbsp
• Sesame seeds – 1 tsp
• Cardamom powder – ½ tsp
• Jaggery - 1/2 cup or as per taste

Method for Preparation

1. Add 1 ½ tbsp clarified butter to the Amaranth flour and roast it on medium flame. Keep aside.
2. Now roast the water chestnut flour in the same way, and combine with the Amaranth flour.
3. Take a pan and add 1 tsp ghee and jaggery. Cook on low flame until the mixture melts.
4. Now add the roasted flour along with cardamom powder and roasted sesame seeds. Mix well.
5. Switch off the gas and pour the mixture into a wide dish. Level the mixture and keep it to cool at room temperature. Then cut the barfi into small pieces.

Ingredients

• Milk – 250 ml
• Saffron – a pinch
• Cardamom powder – a pinch
• Brown sugar – 5 tbsp
• Almonds – 6-7 nos.
• Fasting rice flour – 1 ½ tbsp
• Yellow pumpkin/bottle gourd – 200 gms

Method for Preparation

1. Grate the pumpkin and steam it for 12 minutes.
2. Add saffron, cardamom powder, nutmeg, fasting rice flour, and brown sugar to the milk and bring it to a boil. Once it boils, set aside and let it cool.
3. Put the steamed pumpkin and flavoured milk into a blender and blend into a fine texture. Cook this mixture again until it becomes thick and set aside to cool.
4. Once the kulfi mix cools down, pour it into small mud pots and let them freeze for 5-6 hours in the freezer.
5. Serve chilled.

Note: Grind fasting rice in a grinder to make flour.

Ingredients

• Amaranth (Rajgira) flour – 1 cup
• Clarified butter (Ghee) – 3 tbsp
• Water – ½ cup or as per requirement
• Figs – 8 pieces
• Black Dates – 10 pieces
• Cardamom – ½ tsp

Method for Preparation

1. Mix the flour with 3 tbsp clarified butter and water. Knead it into a dough.
2. Chop the figs and mash the dates. Mix both and set aside.
3. Roll the dough into thin chappatis (unleavened flatbread).
4. Spread a thin layer of dates on one chappati and cover it with another chappati. Press the corners.
5. In a pan, dry roast the chappati from both sides. Add a little ghee and roast both the sides again until it turns golden brown.
6. Cut into pieces and serve.

Ingredients

• Raw Peanuts - 1 ½ cup
• Dates – 8 nos. or as per taste
• Cardamom Powder – ½ tsp
• Ghee - 1 tbsp
• Raisins - handful

Method for Preparation

1. Dry roast the peanuts in a pan until they are well done and let it cool. Once cooled, grind the peanuts in a grinder and make into a fine powder.
2. Chop the dates into small pieces.
3. Put the chopped dates, peanut powder, cardamom powder and ghee into a pan and cook the mixture on a low flame for a few minutes.
4. Allow the mixture to cool down to room temperature, and then bind the mixture in the shape of laddus (balls).
5. Garnish with a raisin on each laddu.