9 Days 9 Recipes For A Wholesome Navratri

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.

  1. Jeera Aloo

October 7 – Yellow

Kick-off day one of your fast with this masala filled classic Jeera Aloo recipe!


  • 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


  1. Peel and cut the boiled potatoes into cubes.
  2. Pour some oil in a non-stick pan and heat dry chilli and cumin seeds on a medium flame.
  3. Once the aroma starts to whiff up, add hing, green chillies, cashews and potato cubes.
  4. Reduce the flame and add the turmeric, cumin, coriander powder and chaat masala and salt. 
  5. Mix well so that all the potatoes are evenly coated in the spice mix. 
  6. Cook for another minute or two. 
  7. 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!


  • 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)


  • 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.


  • 1 cup Rajgira/Amaranth Seeds
  • 50 gms peanuts
  • 2-3 tbsp ghee
  • 200 gms jaggery (chikki variety)


  1. Roast your peanuts on medium flame till they’re evenly brown.
  2. Once it’s cool, take the peels off and crush them coarsely.
  3. Now roast the Amaranth seeds in batches of 1-2 tbsps at a time.
  4. Keep stirring for even heat distribution.
  5. The seeds should be popping up due to the heat.
  6. Once the seeds cool down, pass them through a sieve to remove the ones that didn’t pop. 
  7. Take 2 tbsp ghee in a large pan and add chopped/grated jaggery. 
  8. Cook for about 3 minutes on medium heat.
  9. Now, add crushed peanuts. Ensure that the peanuts are not too finely crushed. 
  10. Add roasted Amaranth seeds and mix well. 
  11. After a min of cooking, remove ladoo mixture from heat. 
  12. Apply some ghee to your palms and start forming the ladoos.
  13. Serve and enjoy!

4. Orange Bars

October 9 – Orange

Although it’s not a classic Navratri dish, why not try something new?



  • 1 cup butter (cold)
  • 1 cup confectioner’s sugar
  • 2 cups all-purpose flour


  • 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



  1. Preheat your oven to 350°F.
  2. In a medium bowl, blend butter, flour and sugar. 
  3. Press this mixture into the bottom of a cake pan lined with parchment paper.
  4. Bake for 15 minutes in the preheated oven until the edges start to brown.


  1. In a large bowl, crack and whisk 4 eggs.
  2. Add sugar, flour, orange juice, and orange zest. Whisk well, until no clumps remain. 
  3. Pour this mix over the baked crust.
  4. Now bake for an additional 20 minutes. 
  5. Remove from oven and let it cool. 
  6. Once it’s at room temperature, store it in the refrigerator for at least 2 hours.
  7. Dust it with confectioner’s sugar.
  8. Cut into squares and serve!

5. Shrikhand

October 11 – White

You can’t go wrong with this go-to special Navratri Recipe!


  • 2 cups yoghurt
  • 3 tbsps powdered sugar
  • ¼ tsp cardamom/elaichi powder
  • Pinch of saffron soaked in 1 tsp milk


  1. Prepare hung yoghurt using a strainer and a cloth.
  2. Soak a pinch of saffron in about 1 tsp warm milk and keep aside for about 20-25 minutes.
  3. When all the water has been removed from your hung yoghurt, squeeze out any remaining water and keep the yoghurt in a bowl.
  4. Add powdered sugar, cardamom powder and saffron soaked milk. 
  5. 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.


  • 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)


  1. Heat some oil in a pan and add mustard seeds and cumin seeds. 
  2. When they start to sputter, add urad dal, chana dal and curry leaves.
  3. Once it’s golden brown, add asafoetida and chopped tomatoes. 
  4. Sprinkle some salt and cook till the tomato becomes soft.
  5. Next add turmeric powder, red chilli powder, salt to taste, and water as per your desired consistency. 
  6. Bring it to a boil and then simmer for 5 minutes.
  7. Serve!

7. Blueberry Phirni

October 13 – Blue

We promise you’ll like this Navratri Recipe berry much!


  • 150 gm rice
  • 150 sugar
  • Few strands of saffron 
  • 150 gm blueberry 
  • 1 L milk 
  • 50 gm pistachio 


  1. Wash the rice and soak for 3 hours. 
  2. Then make a thick rice paste and keep it aside.
  3. Soak the saffron in warm water.
  4. Take a deep pan and boil the milk for 10 minutes.
  5. Next, add saffron and rice paste and stir. 
  6. Add the sugar and wait for it to boil.
  7. Remove from the flame and wait for it to cool.
  8. Cut blueberries into quarter pieces.
  9. After the phirni mix cools down, add the cut blueberries. 
  10. 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!


  • 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


  1. Finely grate your beetroot.
  2. In a large mixing bowl, add yoghurt, salt, cumin powder, green chillies and grated beetroot. 
  3. Whisk well to combine.  
  4. Heat oil in a pan and add the mustard seeds and urad dal.
  5.  When the dal turns golden brown and crisp, stir in the curry leaves and turn off the heat. 
  6. 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!


  • 2 purple sweet potatoes
  • 1 tbsp high smoke point cooking oil
  • salt to taste
  • parsley – garnish


  1. Preheat your oven to 425 degrees.
  2. Chop purple sweet potatoes into bite-size pieces.
  3. Toss them with oil and place them on a baking tray.
  4. Bake the sweet potatoes for 15 minutes and then remove them and turn them over. 
  5. Continue to bake for another 10-15 minutes until its crisp.
  6. Season with salt to taste.
  7. 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 

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