Navratri Vrat Recipes

 

Kottu Pakora

Kottu Pakora is made with buckwheat flour, which can be consumed during Navratri fasts. It is one of the tasty and easy-to-prepare recipes, enjoyed even by those who do not observe fast. And those who keep fast for the full nine days of Navratri surely do enjoy this delectable recipe. If you also want to try this recipe during Navratri, just have a look at the information given below, regarding the ingredients as well as the method of preparation.

Kottu Pakora Recipe

Ingredients

• 1 cup Kottu ka Atta (buckwheat flour)
• 3 medium-sized Potatoes (boiled whole till half-cooked)
• ½ tsp Salt
• ½ tbsp Black Pepper Powder
• ¼ cup Coriander leaves, finely chopped
• ¾ tsp Baking Powder
• Ghee or Vegetable Oil, for frying

Method

 

• Combine the flour, salt, pepper and coriander in bowl and mix well. Add water and beat into a smooth batter. Beat the batter until it is of cream consistency. Cover and keep aside for about 20 minutes.
• When the potatoes are cool enough, peel and slice each one into diagonal slices.
• Heat enough ghee or oil for deep-frying in a kadhai over moderate heat. Put few slices of potato into the batter and cover them completely.
• One at a time, lower each slice of batter-coated potato into the hot oil. Fry as many slices as will float on the surface of the oil without touching. Fry on both sides until reddish gray and crisp. Serve hot as the fitters soften as they cool.

Note: Keep an eye on the consistency of batter, it quickly thickens near heat. You may need to add water from time to time.

 

 

 

  

 

 

Singhara Burfi

 

 

Singhara flour is an ingredient that is commonly used for making dishes during Navratri fasts. You can prepare many mouth watering dishes with singhara flour, such as poori, pakori and burfi. Singhara burfi is a sweet dish that you can enjoy with other meals of Navratri. All you have to do is prepare these burfis once and can enjoy them for all the nine days. Singhara burfi is also not very difficult to make and is very yummy in taste. Below, we are providing the method of preparing singhara burfi, which you can make during Navratri fasts.

Singhara Burfi Recipe

Ingredients

• 1/2 cup Singhara Flour (water chestnut flour)
• 2 tbsp Ghee
• 1/2 cup Khoya
• 3/4 cup Sugar
• 1/2 cup Water
• 1/2 tsp Cardamom Powder

Method

• Stir-fry flour in ghee in a heavy pan to a light pink color over low flame
• Transfer immediately to another vessel after frying.
• Stir-fry Khoya in the pan till there are no lumps and it is of light pink color
• Mix cardamom powder and flour to it
• Set aside for cooling
• Make thick syrup by boiling water and sugar till it is of thicker consistency (One can check for the right consistency by putting a drop of syrup in cold water. If it forms a soft ball than it is of right consistency)
• Remove the pan from flame
• Mix the syrup immediately to the Khoya mixture, stirring vigorously to blend it well
• Grease a plate and transfer the mixture to it
• Level it and let it cool
• When cool and set, cut into pieces, using a sharp knife
• The Burfi is ready to serve 

 

  

 

 

Navratra Special Dishes

Bandh Gobhi Ki Sabzi

Bandh Gobhi (cauliflower) is a very famous vegetable and used in many dishes. You can cook it in various ways, by adding onion and garlic. However, since here we are specifically talking about the recipes for Navratri, we will not use onion and garlic, as they are not allowed during the festival. Below, we are providing recipe of Bandh Gobhi Ki Sabzi, especially for the Navratri fasts, without the use of onion and garlic. This recipe is very easy to make and you will surely like it 

Ingredients

• 500 gm Cauliflower
• 100 gm Tomatoes, chopped
• 100 gm Ghee
• 10 gm Cumin
• 5 Bay Leaves
• 5 Cloves
• 2 Small Cardamoms
• 4 gm Hing
• 2 gm Turmeric
• 10 gm Garam Masala Powder
• 20 gm Ginger And Green Chilies, chopped
• Salt to taste 10 gm
• Green Coriander, chopped

Method

• Wash the cauliflower and grate it
• Put a kadhai on the flame
• Add ghee, cumin, bay leaf, clove, small cardamom and hing to the oil
• When the masala starts crackling add turmeric, ginger, green chillies and fry for a few minutes
• Now add cauliflower and cook it on slow flame for 12-15 minutes
• Add chopped tomatoes, garam masala and salt
• Cook it for another 7-8 minutes
• Add a little water and cook again for 2-3 minutes
• Remove from the flame and serve hot, garnished with chopped coriander 

 

 

 

 

 

 

Kaddu Ki Sabzi

Navratri is celebrated in a grand manner in places like Gujarat, Bengal, and other parts of North India. Apart from the puja, it also involves the observance of fast by devotees. Kaddu ki sabzi is one of the popular recipes prepared on Navratri. Liked by most of the people, it is perfect in case of Navratri fast, in which grains and vegetables are not allowed. In fact, a Navratra thali is incomplete without kaddu ki sabzi. If you want to celebrate Navratri vrat with some delicious food, then try the easy recipe for kaddu ki sabzi. Just have a look at recipe and know about the ingredients required for making it as well as the method of preparation.

Kaddu Ki Sabzi Recipe

Ingredients

• 1/2 kg Kaddu (pumpkin/ sitaphal), peeled and cubed
• 1/2 tsp Turmeric Powder
• 2-3 Green Chilies, chopped
• Salt to taste
• 1/4 tsp Garam Masala Powder
• 1/2 tsp Coriander Powder
• 1 tsp Sugar
• 1/2 tsp Amchoor (dried mango powder)
• 1/2 tsp Methi Dana (fenugreek seeds)
• A pinch of Hing (asafetida)
• 1 tbsp Oil

Method

• Heat oil in a pan and add methi dana and when it changes color, add hing, green chilies and sauté for 1 minute.
• Now add kaddu pieces, turmeric, coriander powders, and salt and mix it well. Add 1 tsp water and cook on a lower heat till kaddu turns tender.
• Add sugar, amchoor and garam masala powder and mix well. Cook on low heat for 2 minutes and continue cooking till all the water evaporates

  


 




 




 

Kache Kele Ke Kofte

Navratri is one of the most important festivals of India. It is celebrated with a wide variety of special dishes, with each region having its own specialty. Navratri meals are strictly vegetarian, with no onion and garlic. People observe fast during Navratri and eat only one meal a day, at sunset, which is devoid of grains. One recipe that is popularly eaten by people during Navratri fast is Kele Ke Kofte, which is made with raw banana. The recipe is very easy to cook and tasty to eat. Given below are the details regarding the ingredients needed for making the dish as well as the method of its preparation.

Ingredients

For Kofta

• 6 Raw Bananas
• 10 gm Ginger, chopped
• 10 gm Green Chilies, chopped
• 2 gm Cumin Seeds
• 1 gm Asafetida
• 5 gm Garam Masala Powder
• Salt to taste

For Gravy

• 1/4 kg Beaten Curd
• 3 gm Clove
• 4 Bay Leaves
• 2 gm Cumin Seeds
• 1 gm Asafetida
• 5 gm Ginger, chopped
• 5 gm Green Chilies, chopped
• 25 ml Oil
• 1.5 gm Turmeric
• 5 gm Garam Masala Powder
• 2 gm Red Chili Powder
• 50 ml Water

For Garnish

• 3 gm Rogan
• 5 gm Chopped Coriander 

Method

• Boil and peel raw bananas and mash them. Add rest of the ingredients and make balls and deep fry.
• Heat oil in a kadhai and then add cloves, bay leaf, cumin, asafoetida, ginger, green chili, beaten curd, turmeric, garam masala powder, red chili powder and water to adjust the consistency.
• Adjust the seasoning. Add the koftas and simmer for a few minutes before serving. Garnish with rogan and chopped coriander. 

  


 

  

 

 

 

 

Easy Recipe for Navratri

Aloo Pulao

India is a land of festivals and festivals are incomplete without mouth watering dishes. Navratri is one of the festivals celebrated with a variety of dishes. As some people keep fast on this nine days festival, there are specific recipes which are made only with the ingredients used in the fast. Aloo is one such ingredient which is commonly used in the recipes for Navratri fasts. Below we have given special recipe for aloo pulao, which you can prepare during Navratri fasts. It is very easy to make and delicious to taste.

Aloo Pulao Recipe

Ingredients

• 1 cup Samwat Rice (also known as Parsai ke chaawal)
• 2 tbsp. Ghee
• 1 tsp. Cumin Seeds
• 2 Cloves
• A tiny piece of Cinnamon
• 2 green Cardamoms
• 1 large Potato (diced in small pieces)
• 2 tsp. Rock Salt
• 1/2 tsp. Red Chili Powder
• 3 cup Water
• Green Coriander to garnish

 

 

 

 

Aloo Raita

Navratri is a festival that comprises of nine-days continuous fasting, so you need to take special care of your diet. You should include milk and milk products in your diet during the fasts. Curd is one of the best milk products you can have during this time. It is also believed that food is incomplete without curd. You can make various kinds of raitas with curd, such as boondi raita, vegetable raita, pineapple raita, and so on. But, since on Navratri, most of the people keep fast, we have given the recipe of aloo raita, which you can use while preparing Navratri food fro fasting.

Aloo Raita Recipe

Ingredients

• 3 Potatoes (boiled & chopped)
• 2 cups Curd
• 1 tsp Cumin Seeds
• 1/2 tsp Pepper
• 1/2 tsp Red Chili
• Rock Salt, to taste
• 1tsp Oil

 

 

 

 

Method of preparation

• Beat the curd till it turns smooth 
• Add chopped potatoes and mix it well 
• Heat the oil and add cumin seeds, pepper, and red chili and stir it for a moment 
• Add it to potato curd mixture 
• Sprinkle rock salt to taste
• Keep it in refrigerator and serve along with the meal 

Dal Stuffed Poori

In some communities, people undergo rigorous fasts during Navratri that lasts for all the nine days of the festival. The festival of Navratri culminates in Navami. On this day, Kanya Puja is performed. Nine young girls, representing the nine forms of Goddess Durga, are worshiped. Their feet are washed as a mark of respect for the Goddess and then they are offered food, including poori, channa and Halwa. Below, we have given the method of preparing dal stuffed poori, which you can make on Navami.

Dal Stuffed Poori Recipe

Ingredients

• 1 cup Wheat flour
• 1/2 cup Black Gram Dal (urad dal)
• 2 Red Chilies
• 1/2 tsp Cumin Seeds
• 2 Cardamoms
• 2 Cloves
• 1/2" piece Cinnamon
• 1/5 cup Water
• Oil to fry
• Salt To taste 

Method

• Rub 1 tsp oil into the wheat flour
• Add 1/2 tsp salt to the wheat flour
• Make soft dough using small amounts of water
• Set aside the dough for 25 minutes, covered with a wet cloth
• Soak black gram dal for atleast one hour and grind to make a paste
• Add very little water if required to make a paste
• Grind together red chilies, cumin seeds, cardamom, cloves and cinnamon and keep aside.
• Heat 1 tbsp of oil in a fry pan
• Add the dal paste and the mixed masalas, stirring constantly till the dal is fried and the water is absorbed leaving it dry
• Knead and divide the dough into 10 small balls
• Make a cup with each ball and fill with the prepared dal mixture
• Seal by extending the dough over the filling
• Flatten and roll it as a roti, approx. 3" in diameter
• Deep fry in hot oil till golden brown
• Drain and serve hot