Navratri has rounded the corner once again and as you rush to colour-coordinate your outfits, why not take a minute to colour-coordinate your meals too? Find all the very best colour-matched Navratri recipes down below with fast-friendly ingredients.
- Jeera Aloo
October 7 – Yellow
Kick-off day one of your fast with this masala filled classic Jeera Aloo recipe!
Ingredients:
- 2-3 boiled potatoes
- 1.5 tbsp oil
- 1 broken dry red chilli deseeded
- 1 tsp cumin seeds
- pinch of hing/asafoetida
- 1-2 green chillies finely chopped
- ¼ tsp turmeric powder
- ½ tsp cumin seeds/jeera powder
- ½ tsp coriander/dhaniya powder
- ¼ tsp chaat masala
- salt to taste
- ½ – 1 tsp lemon juice
- 5-7 cashews chopped
Instructions:
- Peel and cut the boiled potatoes into cubes.
- Pour some oil in a non-stick pan and heat dry chilli and cumin seeds on a medium flame.
- Once the aroma starts to whiff up, add hing, green chillies, cashews and potato cubes.
- Reduce the flame and add the turmeric, cumin, coriander powder and chaat masala and salt.
- Mix well so that all the potatoes are evenly coated in the spice mix.
- Cook for another minute or two.
- Lastly add lime juice and toss.
2. Jaljeera
October 8 – Green
A cold, fresh glass of Jaljeera will keep your energy up so you can keep up with festivities hassle-free!
Ingredients:
- ½ cup mint leaves
- ½ cup coriander leaves
- few ice cubes
- ½ inch ginger (grated)
- 2 tsp cumin powder
- ½ tsp amchur powder / dry mango powder
- 1 tbsp tamarind paste
- black salt and regular salt to taste
- 3½ glass water
- 2 tbsps lemon juice
- ½ tsp pepper (crushed)
Instructions:
- In a small blender, add mint leaves, coriander leaves, ginger and ½ cup water.
- Blend it into a smooth paste and remove it in a bowl.
- Add lemon juice, cumin powder, asafoetida, black salt, regular salt and mix.
- Next, add ground black pepper, granulated sugar, dry mango powder and tamarind paste.
- Pour 3 cups of water into it and mix.
- Take a large jug and add a few ice cubes.
- Pour your ready jaljeera into the jug.
- Add boondi and serve!
3. Rajgiri Ladoo
October 8 – Grey
This ladoo is perfect for a quick bite during the festivities or to use as Navaratri Naivedyam.
Ingredients:
- 1 cup Rajgira/Amaranth Seeds
- 50 gms peanuts
- 2-3 tbsp ghee
- 200 gms jaggery (chikki variety)
Instructions:
- Roast your peanuts on medium flame till they’re evenly brown.
- Once it’s cool, take the peels off and crush them coarsely.
- Now roast the Amaranth seeds in batches of 1-2 tbsps at a time.
- Keep stirring for even heat distribution.
- The seeds should be popping up due to the heat.
- Once the seeds cool down, pass them through a sieve to remove the ones that didn’t pop.
- Take 2 tbsp ghee in a large pan and add chopped/grated jaggery.
- Cook for about 3 minutes on medium heat.
- Now, add crushed peanuts. Ensure that the peanuts are not too finely crushed.
- Add roasted Amaranth seeds and mix well.
- After a min of cooking, remove ladoo mixture from heat.
- Apply some ghee to your palms and start forming the ladoos.
- Serve and enjoy!
4. Orange Bars
October 9 – Orange
Although it’s not a classic Navratri dish, why not try something new?
Ingredients
Crust
- 1 cup butter (cold)
- 1 cup confectioner’s sugar
- 2 cups all-purpose flour
Filling
- 4 large eggs (room temperature)
- 300g granulated sugar
- 32g all-purpose flour
- 2/3 cup freshly squeezed orange juice
- 2 tsp orange zest
- Confectioner’s sugar, for dusting
Instructions:
Crust
- Preheat your oven to 350°F.
- In a medium bowl, blend butter, flour and sugar.
- Press this mixture into the bottom of a cake pan lined with parchment paper.
- Bake for 15 minutes in the preheated oven until the edges start to brown.
Filling
- In a large bowl, crack and whisk 4 eggs.
- Add sugar, flour, orange juice, and orange zest. Whisk well, until no clumps remain.
- Pour this mix over the baked crust.
- Now bake for an additional 20 minutes.
- Remove from oven and let it cool.
- Once it’s at room temperature, store it in the refrigerator for at least 2 hours.
- Dust it with confectioner’s sugar.
- Cut into squares and serve!
5. Shrikhand
October 11 – White
You can’t go wrong with this go-to special Navratri Recipe!
Ingredients:
- 2 cups yoghurt
- 3 tbsps powdered sugar
- ¼ tsp cardamom/elaichi powder
- Pinch of saffron soaked in 1 tsp milk
Instructions:
- Prepare hung yoghurt using a strainer and a cloth.
- Soak a pinch of saffron in about 1 tsp warm milk and keep aside for about 20-25 minutes.
- When all the water has been removed from your hung yoghurt, squeeze out any remaining water and keep the yoghurt in a bowl.
- Add powdered sugar, cardamom powder and saffron soaked milk.
- Stir well, garnish with nuts and serve!
6. Tomato Curry
October 12 – Red
This classic tomato curry with Navratri-friendly ingredients is bound to be your next favourite Navratri dish.
Ingredients:
- 2 big tomatoes (chopped)
- 1 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds –
- 1 tsp urad dal
- 1 tsp chana dal
- 6 curry leaves
- 1/8 tsp asafoetida/hing
- ¼ tsp turmeric powder
- 1 green chilli chopped
- 1- ½ tsp red chilli powder
- Salt (for taste)
Instructions:
- Heat some oil in a pan and add mustard seeds and cumin seeds.
- When they start to sputter, add urad dal, chana dal and curry leaves.
- Once it’s golden brown, add asafoetida and chopped tomatoes.
- Sprinkle some salt and cook till the tomato becomes soft.
- Next add turmeric powder, red chilli powder, salt to taste, and water as per your desired consistency.
- Bring it to a boil and then simmer for 5 minutes.
- Serve!
7. Blueberry Phirni
October 13 – Blue
We promise you’ll like this Navratri Recipe berry much!
Ingredients:
- 150 gm rice
- 150 sugar
- Few strands of saffron
- 150 gm blueberry
- 1 L milk
- 50 gm pistachio
Instructions:
- Wash the rice and soak for 3 hours.
- Then make a thick rice paste and keep it aside.
- Soak the saffron in warm water.
- Take a deep pan and boil the milk for 10 minutes.
- Next, add saffron and rice paste and stir.
- Add the sugar and wait for it to boil.
- Remove from the flame and wait for it to cool.
- Cut blueberries into quarter pieces.
- After the phirni mix cools down, add the cut blueberries.
- Mix well, store in the fridge and serve cold!
8. Beetroot Raita:
October 14 – Pink
This is the perfect side dish to serve along with your Navratri Special food!
Ingredients:
- ½ tsp oil
- ¼ tsp mustard seeds
- ½ tsp white urad dal (split)
- 1 sprig of curry leaves
- 2 cups yoghurt
- 1 beetroot, finely grated
- 2 green chillies, finely chopped
- 1 tsp cumin powder
- Salt, to taste
Instructions:
- Finely grate your beetroot.
- In a large mixing bowl, add yoghurt, salt, cumin powder, green chillies and grated beetroot.
- Whisk well to combine.
- Heat oil in a pan and add the mustard seeds and urad dal.
- When the dal turns golden brown and crisp, stir in the curry leaves and turn off the heat.
- Pour the seasoning over the beetroot raita and serve!
9. Roasted Purple Yam
October 15 – Purple
Go out with a bang with this Navratri dish!
Ingredients:
- 2 purple sweet potatoes
- 1 tbsp high smoke point cooking oil
- salt to taste
- parsley – garnish
Instructions:
- Preheat your oven to 425 degrees.
- Chop purple sweet potatoes into bite-size pieces.
- Toss them with oil and place them on a baking tray.
- Bake the sweet potatoes for 15 minutes and then remove them and turn them over.
- Continue to bake for another 10-15 minutes until its crisp.
- Season with salt to taste.
- Garnish with herbs and serve!
All ready to get to work on these recipes? Shop for the ingredients at Natures Basket.
Read more here: Stone Fruit Recipes You Need In Your Life
