Navratri recipes

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Navratri Special Recipes

Festivals in India are incomplete without delicious food, and Navratri is no exception. Navratri is a long festival, which is celebrated continuously for nine days. Therefore, a variety of dishes are made and served during this festival. The Indian cuisines are famous for their wide variety. Special Navratri cuisine is a part of the multitude of culinary delights of the country. Since, in most of the communities, people observe fast during Navratri and eat only one meal a day at sunset, the Navratri meal has special courses and is strictly vegetarian. Even onion and garlic are not allowed, due to their foul smell. Specific ingredients and vegetables are used for preparing delicious recipes on Navratri. The choice of vegetables may vary from region to region. Spices are restricted to red chillies, turmeric and cumin seeds and only rock salt can be used. However, one can eat milk, curd, fruits and nuts. In our related section, we have given some of the recipes that you can try during Navratri. Great care has been taken to ensure that the ingredients being specified here are in consistency with the allowed spices for the fasts. Yet, as this also varies from region to region, special care should be taken from your side as well.



 

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.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
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

METHOD

  • Heat ghee in a pan
  • Add cumin seeds, cloves, cardamom and cinnamon to the oil
  • When they give off fragrance, add potato and rice
  • Stir-fry to a light brown color
  • Add rock salt, chilli powder and water
  • Cover the pan and let it simmer on low flame for about 15 minutes.
  • Garnish with green coriander
  • Serve hot,with cold curd

 


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 Puri
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

METHOD

  • Heat ghee in a pan
  • Add cumin seeds, cloves, cardamom and cinnamon to the oil
  • When they give off fragrance, add potato and rice
  • Stir-fry to a light brown color
  • Add rock salt, chilli powder and water
  • Cover the pan and let it simmer on low flame for about 15 minutes.
  • Garnish with green coriander
  • Serve hot,with cold curd.
  • Rub 1 tsp oil into the wheat flou
  • 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

 


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
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.

 


Saboodana Vada :

Navratri is famous for the special cuisines prepared as a part of the food for fasting. Saboodana vadaa is one of the recipes prepared during the vrats. A special snack made on the occasion of Navratri, the vadaas are very crispy and crunchy and melt in your mouth. In fact, the mouth watering snack item is considered as an ideal food to eat during Navratri fasts. Given below is the recipe providing details of the ingredients as well as the method of preparation for saboodana vadaa.

 

Saboodana Vada
INGREDIENTS
  • 1 cup Sabboodana
  • 1/2 cup Peanuts (roasted & crushed coarsely)
  • 1 Potato (boiled, peeled & mashed)
  • 7-8 Green Chilies (crushed)
  • Salt to taste
  • Oil to deep fry

METHOD

  • Wash sago thoroughly and drain excess water. Soak it for 2-3 hours.
  • Add all ingredients to it except oil. Mix well into a paste.
  • Keep the oil in a deep frying pan to heat. Moist hands and make small flat.
  • Slide the rounds in the heated oil on medium flame. Fry till they are crisp and light brown in color.
  • Drain them well using a sieve type ladle. Makes about 10 vadaas and Serve with peanut chutney.

 


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.