NAVRATRI NASHTA – Positivia.fr

Nine days of Navratri means nine days of blessings, good health and good luck. With all the cheers and festivities—Navratri also means nine days of fasting. This does not mean that fasting people starve themselves at all; it just means that their diet is purely vegetarian, with no onions, garlic and oil. Don’t fall apart, ladies – part of that vrat ka khana tastes even better than normal food, which means we’ll be celebrating the festival in full swing. Here are nine mouth-watering recipes so you too can have fun this year.

 Moon Dal Halwa

A delicious sweet dish for the holiday season is Moon Dal Halwa. To make the dish, you will need:

• Split green gram without skin (Dhuli Moong Dal)- Soaked and ground into a coarse paste: 1 cup

• Ghee: 1 cup

• Gram flour (Besan): 1 tablespoon

• Milk: 1½ cups

• Saffron (Caesar): For garnish

• Sugar: 1 cup

• Tomorrow: ¾ cup

• Green cardamom powder: a pinch

• Almonds—cut into strips: 10-12

• Chandi ka Varq: 1 sheet

Heat the ghee in a non-stick skillet, add the gram flour and mix well. Add in the Moong Dallower the heat and mix well. Stir-fry the mixture continuously for about 20-25 minutes, until it turns golden brown. Heat ½ cup of milk in a non-stick pan and add a pinch of saffron and mix well for one minute. Turn off the heat. Now heat the sugar with a cup of water in another non-stick pan and cook until the sugar dissolves completely. Add the saffron milk to the Moong Dal and mix well. Add the remaining milk and continue to stir. Add the tomorrow to the pot of saffron milk to heat the mixture and stir for two minutes. Now add the tomorrow to Moong Dal mix with the cardamom powder, a few slivered almonds and the sugar syrup. Mix well and cook over low heat for five minutes, stirring occasionally. Make sure the pan is covered. Remove the lid and mix once. Once the mixture is cooked, transfer it to a serving dish. Serve hot with chandi ka varq, saffron and the remaining slivered almonds.

 Kuttu Ka Paratha

During the fast for this festival, people traditionally eat a meal in the day before sunset. Kuttu Ka Paratha is a quick and easy recipe.

• Kutu Atta (Horse Gram): 2 cups

• Potatoes (boiled, peeled and mashed): 2

• Rock salt: 1 teaspoon

• Ghi

Mix the kuttu ka atta with mashed potatoes and a pinch of salt. Add water and knead the dough to make it smooth and supple. Set it aside for 30 minutes. Once the dough has rested, make a small Paratha ball and roll it. Heat the yours and put the Paratha above. Apply a thin layer of ghee over the paratha, overlapping the outer edges of the Paratha as well. Turn it over once Paratha turns a little brown and apply a thin layer of ghee also on the reverse. Flip once more to cook the other side. Remove it from the yours once both sides are cooked. Serve hot.

 Khus Khus Aloo

A potato dish is perfect Navratri fasting food because it tastes great and can easily fill you up too! Here is a delicious recipe that you must try whether you are on an empty stomach or not:

• Potatoes (peeled and cubed): 5-6

• Ghi: 3 tablespoons

• Rock salt: to taste

• Green peppers: 2-3

• Dried red peppers: 3

• Turmeric powder: a pinch

• Finely chopped coriander

• Roasted poppy seeds or Khus Khus: 2 tablespoons

• Lemon juice: 1 teaspoon

Grind the roasted poppy seeds, green chilies and a teaspoon of lemon juice into a fine paste. Fry the potatoes until golden. Then fry the red chillies with the turmeric powder and add it to the paste. Combine the golden fried potatoes in the masala and mix well with the salt. Cook the potatoes for 15 minutes over low heat and your dish is ready to serve. Garnish with chopped cilantro and ghee.

 Vrat Ka Halwa

To make a delicious bowl of Vrat Ka Halwa You will need:

• Singhare Ka Atta (water chestnut flour): ½ cup

• Chicken attack: ½ cup

• Ghee: 3 tablespoons

• Pistachios (sliced): 6-7

• Water: 2 cups

• Sugar: ½ cup

• Almonds (crushed): 2

• Almonds (sliced): 5-6

Heat the ghee in a non-stick pan or any cooking vessel. Add the flour and stir until it begins to leave an aroma and forms a fine texture. Meanwhile, add water to another pot and start boiling it. Add the cardamom powder, almonds and pistachios to the flour and stir for two minutes. Add the boiling sugar solution and stir continuously to prevent lumps from forming. Keep stirring and cook the mixture until it thickens. Remove from the pan and your Vrat Ka Halwa is ready to serve.

 Matar Panir

A family favorite—matar panir is one of the most popular recipes for this time of year. It is an excellent accompaniment to kuttu ka paratha—just make sure to cook it without onion or garlic. Here’s a finger-licking good recipe:

• bread: 500 grams

• Boiled green peas: 1 cup

• Tomatoes (thinly cut): 2

• Ginger and green chilli paste

• Turmeric: 1 teaspoon

• Cilantro: To garnish

• Red chilli powder: 1 teaspoon

• Kasturi Fenugreek: 1 teaspoon

• Garam masala: 1 teaspoon

• Cumin seeds: 1 teaspoon

• Rock salt: a pinch

• Malay: 1 cup

cut it bread in small cubes. Heat the ghee in a pan and fry them until golden brown. Keep them in a paper to remove the excess ghee. Heat 2 to 4 teaspoons of ghee in a saucepan and add the cumin seeds. When the seeds start to crack, add the ginger and chili paste. Follow with rock salt and turmeric powder. Now add the crushed tomatoes and mix well. Add the red chilli powder, fenugreek kasturi and To install the garam masala. Add a little water then add the boiled green peas. Cook for 3-4 minutes then add the bread cubes. Add to malay then cook 2-3 minutes until the water thickens. Your Matar Panir is ready to be devoured!

 Sabudana Kheer

A Navratri staple, here’s how you nail the perfect batch of Sabudana Kheer:

• Sabudana: 1 cup

• Milk: 2 cups

• Jaggery: 1 cup

• Cardamom powder: 1 teaspoon

• Cinnamon powder: 1 teaspoon

• Grapes: 10

• Almonds: 10

• Cashew nuts: 10

• Ghee: 1 tablespoon

• Saffron: 1 pinch

Soak the Sabudana for an hour before making this dessert to soften. This will speed up your cooking process. Boil the milk in a deep saucepan and let it boil before adding the jaggery. While you wait for the milk to boil, melt the jaggery in a saucepan with water to form a thick solution. Add it to the milk and let it boil for two minutes. Then add the Sabudana and cook for 10 to 12 minutes. Meanwhile, heat the ghee over low heat and add the cinnamon powder and dried fruit and let the mixture temper. Heat for a few minutes then add a pinch of saffron for decoration and fragrance. Refrigerate for two hours before serving.

 Falhari Dosa

Here is a recipe for a South Indian delicacy to tame your palate during the fasting season:

• Sand Millet (The same): ½ cup

• Rajgira Flour: ½ cup

• Sour buttermilk: ½ cup

• Ginger/green chilli paste: 1 tbsp

• Rock salt: to taste

• Ghee: for cooking

Clean, wash and soak the Sanwa Millet for at least two hours. Drain and mix into a paste using two tablespoons of water, then transfer the mixture to a bowl, adding the Rajgira flour, buttermilk, ginger green chili paste and rock salt and mix well. Cover and let ferment overnight. Heat a non-stick yours and pour a ladle of batter over it and spread it out in a circular motion. Rub a little ghee along the sides and cook until both sides of the dosa turns golden brown. Then fold to form a semicircle. Serve hot chutney. 

 Khaman Dhokla

Khaman Dhokla is a famous Gujarati recipe. To make it, you will need:

• Besan: 2 cups

• Sugar: 1 teaspoon

• Lemon juice: 2 tablespoons

• Curd: 2 tablespoons

• Green peppers: 4

• Mustard seeds: ½ teaspoon

• Sesame seeds: ½ teaspoon

• Grated coconut powder: for garnish

• Ghi: 6 teaspoons

• Fresh coriander leaves

• Soda: 1 pinch

Mix together the besan gheesugar and salt. Add chili powder, lemon juice, curd and boiled water to make a paste. Now add the soda. Steam the dough in a pressure cooker for 15 minutes. Set it aside and let it cool. The khaman is ready. Now fry the mustard seeds, sesame seeds and green chillies in ghee. cut it khaman into square pieces and spread the fried green chilies and seeds over the pieces. Garnish with shredded coconut and coriander leaves.

 Vrat Ka Raita

This refreshing recipe is perfect for the holiday season:

• Water chestnuts (boiled, peeled and chopped): 5

• Sweet potato (boiled, peeled and chopped): 1

• Peanuts (whole, roasted): 1 tbsp

• Green chilli (finely chopped): 1

• Cumin powder: 1 teaspoon

• Cumin seeds: ½ teaspoon

• Coriander leaves (finely chopped): 1 tbsp

• Cucumber (chopped): 1

• Dahi: 1 cup

• Sugar: to taste

• Rock salt: to taste

• Ghi: 2 tablespoons

Whip it dahi in a mixing bowl and combine the green chilies, cumin powder and salt. Add all the vegetables and peanuts to the mixture. Put the mixture in the fridge. Heat a teaspoon of ghee and add the cumin seeds and sauté—add this to the raita. Garnish the raita with coriander leaves and serve.

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