Mouth-watering Navratri Dishes for You To try

Navratri means nine nights that are celebrated to honour the goddess Durga. It is an auspicious time of year to celebrate the goddess and her nine faces. A lot of people tend to fast during this festival, hence we have assorted 3 best Navratri dishes for you to try. Make your fast interesting and tasty with these delicious fast-friendly dishes. 

  1. Peanut Stuffed Balls

Ingredients:

Instructions:

  1. Boil 350 grams potatoes or 3 large potatoes in a steamer or pressure cooker till they are tender and completely cooked
  2. Peel and chop them when still warm or slightly hot. Take the potatoes in a mixing bowl
  3. Mash the potatoes with a potato masher very well. Allow the mashed potatoes to cool
  4. Once the mashed potatoes have come to room temperature, then add 3 tbsp of cornflour and salt
  5. You can also add buckwheat flour or water chestnut flour if making for fasting. If making for regular days, then add corn starch, rice flour or bread crumbs
  6. Mix the cornflour and lightly knead the mixture
  7. Roast the cashews till you see golden spots on them
  8. Then heat a small pan and add 3 tbsp of organic peanuts and roast the peanuts stirring often on a low flame till they become crunchy and have a few black spots on them
  9.  Now, remove the peanuts and keep aside and in the same pan add 3 tbsp cashews
  10. Keep also the cashews aside. Allow them to cool
  11. In a mortar-pestle, add the organic peanuts and coarsely crush them. You can also use a grinder to do the same
  12. In the same mortar-pestle, then add the roasted cashews and just crush them lightly
  13. In another mixing bowl, take 1/4 cup tightly packed grated coconut and add the peanuts and cashews
  14. Then add 2 tbsp raisins (chopped) 1/2 tsp sugar, 1 tsp lime juice, 2 to 2.5 tbsp chopped coriander leaves and 1/2 tsp green chilli paste 
  15. Lastly, add a dash of lemon juice and serve!

2. Makhana Kheer

Ingredients:

Instructions:

  1. Heat 2 to 3 tsp ghee in a pan and add the phool makhana and cashews.
  2. On a low flame, roast 1 cup phool makhana and 10 to 12 cashews in ghee till the makhanas become crunchy
  3. The cashews will also get golden, keep on stirring and make sure they are well roasted 
  1. Now, heat 2 cups milk/500 ml in a saucepan or a thick bottomed pan
  2. Stir at intervals so that the milk does not scorch from the bottom
  3. Whilst the milk is getting heated up, reserve 1/3 cup makhana and add the remaining in a grinder or blender jar
  4. Now, add cardamom seeds from 4 cardamom pods along with a pinch of saffron strands
  5. Grind to a fine powder and set it aside 
  6. When the milk comes to a boil, then add 3.5 to 4 tbsp sugar or add as per taste
  7. Now, add the ground powdered makhana 
  8. Simmer till the makhane softens and the milk thickens a bit. About 9 to 10 minutes on a low to medium flame
  9. Scrape the evaporated milk solids from sides and add to the milk
  10. Lastly, add the golden cashews and raisins. If using blanched and sliced almonds, then you can add at this step.
  11. Stir and simmer the kheer for a minute.
  12. Serve makhane kheer hot or warm or chilled. After chilling, the kheer’s consistency thickens a bit.

3. Sabudana Khichdi

Ingredients:

  • 1 cup sabudana (or tapioca pearls)
  • 2 medium-sized potatoes
  • ½ cup roasted organic peanuts
  • 8 to 10 curry leaves – optional
  • 1 teaspoon grated ginger – optional
  • 1 green chilli – chopped
  • 1 teaspoon cumin
  • ¼ cup grated fresh coconut (optional)
  • ½ to 1 teaspoon sugar or as required
  • ½ to 1 teaspoon lemon juice or as required (optional)
  • 3 tablespoon peanut oil or ghee
  • rock salt as required

Instructions:

  1. Rinse the sabudana very well in water. Then soak sabudana overnight or for 3 to 5 hours
  2. Next day drain the sabudana very well and keep aside in a bowl
  3. Now, boil the potatoes and when warm peel and chop them
  4. 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
  5. Mix the coarsely powdered peanuts, salt and sugar with the drained sabudana
  6. Now heat peanut oil or ghee. Fry the cumin first till they crackle and get browned
  7. Now add the curry leaves and green chillies. Fry for a few seconds and then add the grated ginger
  8. Both curry leaves and ginger are optional and can be skipped
  9. Saute for a couple of seconds till the raw smell of the ginger goes away. Now add chopped boiled potato and saute for a minute
  10. Add the sabudana. Keep on stirring often on a low flame for approx 4 to 6 minutes
  11. When the sabudana loses their opaqueness and starts becoming translucent they are cooked
  12. Don’t overcook as they might become lumpy and hard
  13. Switch off the flame and add lemon juice and chopped coriander leaves. Mix well
  14. While serving garnish with a few coriander leaves and drizzle with some lemon juice. You can even add some grated fresh coconut on top
  15. Serve sabudana ki khichdi hot.

Are you looking for more fasting recipes? You can check out Recipes You Can Create With Delicious and Healthy Nuts.

Related Posts

Leave a Reply

Your email address will not be published. Required fields are marked *