Chaitra Navratri is one of the biggest and famous festivals in India. It is a nine days long festival in which people worship the nine forms of Devi Shakti or Navdurga. Each day of Chaitra Navratri is dedicated to an avatar of Navdurga. It a common belief amongst people that Devi Shakti manifests herself in three of her major forms namely Durga, Lakshmi and Saraswati during these nine days
Chaitra Navratri is soon approaching and people are gearing up for fasting. Fasting or vrat is a Navratri ritual that allows people to eat only after the sunsets. Some ingredients are not consumed while fasting and it has to be pure vegetarian.
Below is a list of some delicious and flavourful Navratri recipes that will fill you up with joy.
Kuttu Ka Halwa
Buckwheat flour or kuttu atta is a popular ingredient used for cooking Navratri recipes. One such dish is Kuttu Ka Halwa. It is a Navratri special recipe made for dessert. One of the best Navratri food recipes, it is cooked in Ghee with delicate finishes of dry fruits on the top. Follow the recipe below to make this upvas recipe-
- Buckwheat (kuttu) - 1 cup
- Almond Flour - 2 tbsp
- Sugar - ½ cup
- Almonds - 2 tsp, chopped
- Amaranth Powder - 3 tbsp
- Ghee or Clarified Butter - 5 tbsp
- Water - 1½ cup
- Heat a large pan over medium flame and boil water in it.
- Next, heat a kadhai over medium flame and melt 3 tbsp ghee in it. When melted, add buckwheat flour with amaranth powder and almond flour in it. Roast them all until golden in colour.
- Now, pour the boiled water in it and stir continuously until mixed well and no lumps are remaining.
- When the water is absorbed well by the flour, add sugar to it and mix well. Sugar will caramelise the halwa and bring a nice texture and aroma to it.
- When the halwa becomes a little thick, using the ladle or turner, start scraping the sides of the kadhai so it doesn't stick to the bottom.
- Garnish the Kuttu Ka Halwa with chopped dry fruits and serve hot!
Bhoger Khichuri is a traditional Bengali Navratri vrat food packed with delicious flavours. One of the best Navratri recipes, it is a pure vegetarian bhog prepared without onion and garlic. Try your hand at this Navratri special recipe by following the instructions given below-
- Rice - 1 cup
- Cumin Seeds - 1 tsp
- Potato- 1 cup, cubed and boiled
- Salt - As required
- Mustard Oil - 1 cup
- Turmeric Powder - 1 tsp
- Ginger Paste - ½ tsp
- Moong Dal - 1½ cup
- Coconut - 1 cup, cubed
- Dry Red Chilli - 1
- Ghee or Clarified Butter - 1 tsp
- Garam Masala Powder - 1 tsp
- Tomato - 1
- To prepare this dish, dry roast the dal and rice over medium flame. Wash them thoroughly after dry roasting and set them aside. After that, soak the rice in water.
- Heat a pot over medium flame and heat mustard oil in it. Add 1 tsp cumin seeds and dry red chilli. As jeera starts spluttering, add the tender coconut cubes.
- As the coconut cubes start changing colour, add the potato cubes and fry them for a few minutes.
- Then, add water as much as needed. Stir well and then add salt to taste, 1 tsp turmeric powder, chop the tomato into cubes, and put it in the pot. Add 1/2 tsp ginger paste.
- Add the roasted dal. Cover the pot with a lid and cook till dal gets half cooked. Once done, add the water-soaked rice and sugar to taste. Stir well, cover and cook till the rice turns aromatic.
- Add ghee, garam masala powder and mix well.
- Bhoger Khichuri is now ready! Serve one of the most delicious Navratri special dishes hot with Beguni or crispy Aloo Bhaja.
Sabudana is a versatile ingredient and can be used to make Sabudana Khichdi, Sabudana Vada, Sabudana Kheer, etc. This time, give a whole new avatar to sabudana by making the Navratri special recipe, Sabudana Thalipeeth! A powerhouse of delicious flavours, this upvas recipe will elevate your fasting experience. Indulge in one of the best Navratri recipes, Sabudana Thalipeeth, by following the instructions below-
- Sago or Sabudana - 1 cup, soaked overnight
- Ghee - 2 tbsp
- Coriander Leaves - ½ cup
- Sendha Namak - As required
- Sugar - As required
- Potato - 2, boiled and mashed
- Peanuts - 4 tbsp, roasted and crushed
- Cumin Powder - ½ tsp
- Ginger - ½ inch
- Lemon Juice - 1 tsp
- First drain the excess water from the soaked sabudana, so that there is no moisture left in them. In a bowl, mix the mashed potatoes and sabudana. To this mixture, add cumin powder, lemon juice, grated ginger, sendha namak, finely chopped coriander leaves and crushed peanuts. Mix all the ingredients well.
- Next, take a small portion from the mixture and flatten it using your fingers, similar to the shape of chapati.
- Now, put a pan over medium flame and apply ghee all over. Let it heat and then place the prepared mix on the pan and fry evenly flipping on both sides. Cook until the thalipeeth changes colour and becomes crisp.
- When done, serve one of the best Navratri food recipes, Sabudana Thalipeeth, hot with curd or peanut chutney.
Give makhanas a twist with one of the most delectable Navratri special dishes, Makhana Cutlets. A beautiful blend of Indian spices, this Navratri vrat food is best paired with a minty green chutney. Prepare one of the best Navratri recipes, Makhana Cutlet, by following the recipe below-
- Lotus Seed or Makhana - 1 cup
- Green Chilli - 2, finely chopped
- Peanuts - 2 tbsp, roasted
- Chaat Masala - 1 tsp
- Red Chilli Powder - ¼ tsp
- Ghee or Clarified Butter - 4 tsp
- Fennel Seeds - 1 tsp
- Coriander Leaves - 1 bunch, finely chopped
- Garam Masala Powder - ½ tsp
- Black Salt - 2 dashes
- Refined Oil - ½ cup
- Roast the lotus seeds (makhana) in a frying pan with ghee. After they are roasted, grind them to a coarse powder.
- Mash the boiled potatoes and beat them in the frying pan along with the powdered lotus seeds. Add the remaining ingredients after this and sprinkle the appropriate amount of salt and spices as per your taste.
- Take a small portion of the mixture in your hands and try to shape it in the form of a patty or a cutlet. Grease both sides with the required amount of oil and fry them in a shallow pan over medium flame until they turn golden brown.
- Once done, enjoy this Navratri special recipe with green chutney!
Aloo Ki Kadhi
Fried, baked or mashed! Potato is one such ingredient that is enjoyed and loved in all forms. While you have definitely heard and surely tried a lot of potato recipes, you might be unfamiliar with the upvas recipe Aloo Ki Kadhi. An amalgamation of different flavours of ingredients like curd, cumin seeds, curry leaves, etc. it is a pleasant Navratri special recipe, enjoyed best with steamed rice. Give one of the best Navratri recipes, Aloo Ki Kadhi a try this festive season by following the instructions given below-
- Potato - 500 gm
- Thick Sour Curd - 125 gm
- Sendha Namak - 2 tsp
- Cumin Seeds - ½ tsp
- Kashmiri Red Chilli - 1½
- 2 cup refined oil - 2 cups
- Water Chestnut Flour - 70 gm
- Ginger - ½ inch
- Red Chilli Powder - ½ tsp
- Curry Leaves - Handful
- Coriander Powder - ½ tsp
- Water - As required
- Heat a deep bottomed pan over medium flame and pour water in it. Add the potatoes and let them boil. When the potatoes are soft (not mushy), peel the skin and lightly mash it.
- Now, take a kadhai over a medium flame and heat oil in it. While the oil heats up, in a large bowl, add the mashed potatoes along with 1/2 tsp sendha namak, water chestnut flour, and chilli powder. Mix them well to form a thick batter. Keep 1/4th of it aside.
- When the oil is hot enough, turn the flame to low and drop spoonfuls of batter into the kadhai. Fry the pakoras till they turn into a golden colour. Transfer the fried pakoras to a plate lined with absorbent paper and keep aside.
- Now, heat 2 tbsp oil in a heavy-bottomed pan over medium flame. Meanwhile, in a large bowl, mix sour curd along with the 1/4th of the pakora batter and water to form a smooth paste. When the oil is hot enough, add curry leaves, Kashmiri red chillies and cumin seeds and saute them. Then, chop the ginger and add it to the pan and saute again.
- Next, add the yoghurt mixture to the pan and season it with salt and coriander powder. Bring the mixture to a boil and then turn the flame to low. Let it simmer till the mixture turns thick while stirring continuously. When the kadhi is thick enough, add the pakoras and cook for a couple more minutes.
- Transfer the Aloo Kadhi to a serving bowl and serve one of the most delicious Navratri food recipes warm with steam rice!
Dried Apple Ladoos
Melt-in-the-mouth Dried Apple Ladoos are the perfect Navratri vrat food. Apart from being tasty, this Navratri special recipe is nutritious as well. Follow the recipe below to make one of the most enticing Navratri special dishes, Dried Apple Laddoos-
- Apple - 8, grated
- Green Cardamom - 4 tsp, powdered
- Condensed Milk - 4 cups
- Coconut Flakes - As required
- Coconut - 1 cup, grated
- Ghee or Clarified Butter - 1 tbsp
- Cashew Nuts - 10
- Firstly, heat a non-stick pan over medium flame and add ghee, cardamom powder and cashews in it. Saute until the cashew nuts turn golden brown in colour.
- Next, add the grated apples to the pan and stir for 5-10 minutes. Then, add grated coconut and mix them well.
- Now, add condensed milk to the pan and stir until all the ingredients are mixed well. Wait for the mixture to become thick and keep stirring from time to time. Turn off the flame and allow it to cool for some time.
- Now, make balls out of this mixture and prepare ladoos using both hands. Garnish the ladoos by rolling them into coconut flakes.
- Store the Dried Apple Ladoos for about a week in an airtight container and enjoy them during your fast!
Garnished with healthy dry fruits, Pumpkin Kheer is comfort food. This upvas recipe is a perfect fit as a dessert during fasting. Make this Navratri special recipe by following the steps given below-
- Pumpkin - 400 gm, peeled and diced
- Pistachios - 7, finely chopped
- Black Cardamom Powder - 1 tsp
- Cinnamon Powder - 1 tsp
- Saffron Strands - ¼ tsp
- Almonds - 7, finely chopped
- Ghee or Clarified Butter - 1 ½ tsp
- Nutmeg Powder - 1 tsp
- Sugar - 3 ½ tbsp
- Rose Water - 3 drops
- Milk - 4 cups
- Boil the diced pumpkin pieces in a pressure cooker with 2 cups of water after deseeding the sticky parts and wait for the pieces to become tender enough!
- In the meantime, powder the cardamom, nutmeg and chop the dry fruits that will be used for seasoning the kheer. Allow the cooker to release the pressure naturally. Drain the extra water out and place the boiled pumpkins in a separate bowl.
- Now, mash the boiled pumpkins with a spoon into a thick paste.
- Next, add milk to a deep pan and bring it to a boil. Leave it to simmer for 10-15 minutes on a low-medium flame. Keep stirring it occasionally to ensure that it does not stick to the bottom and corners of the pan. When the milk is thickened, add the mashed pumpkin and leave it to simmer for at least 5 minutes. Allow the mixture to thicken by boiling.
- Now, add sugar and mix it well. Leave it to simmer for another 5-7 minutes. Once done, add green cardamom powder and chopped dry fruits and mix well. Check the consistency of the kheer, if it is thick and smooth, then it is ready to serve.
- Garnish the Pumpkin Kheer, one of the best Navratri recipes, with saffron strands or a few drops of rose water as per taste and serve chilled!