Topica seeds, Buck wheat flour, Water Chestnut flour, Lotus seeds, Potatoes and Rock Salt are used and regular spices and vegetables are abstained in Navratri and other religious fasts.
During these special occasions you can prepare any one or all of the following lip smacking dishes.
1- Sabudana Khichdi
Topica or Sago seeds (Sabudana) 1 1/2 cups
Peanuts 1/4 cup
Green chilies 4-5
Potato 1 medium
Oil 3 tablespoons
Curry leaves 1-2 sprigs
Cumin seeds 1 teaspoon
Rock Salt to taste
Lemon juice 1 teaspoon
Fresh coconut scraped for garnishing
Fresh coriander leaves a few sprigs
- Take sabutdana & Wash them couple of times in water.
- Soak for 2-3 hours or perhaps more depending upon the type of sabutdana. With the experience one can easily make out that pearly white & soft sabutdana is better than off-white & hard variant.
- Drain the excessive water by the help of big strainer.
- Check that sabutdana is properly soaked or not by pressing the sabutdana with the hand, it is easily mashed that means it is properly soaked.
- Roast peanuts (mung phalli) after the removal of the skin in a non-stick pan or microwave it. Grind it in a mortar - pestle (Hamam Dasta) or mixie.
- Mix the coarsely powdered roasted peanuts with sabutdana and sugar.
- Heat 2 tbsp oil and crackle 1 tsp cumin. When they are browned add 1 chopped green chili. Fry for half a minute on medium flame.
- Add the chopped boiled potatoes (2 small to medium size potatoes) and saute for a minute or two.
- Add the Sabudana and saute till the pearls become translucent on a slow flame stirring continuously.
- Garnish the Sabudana Khichdi with some coriander leaves, drizzle with ½ to 1 tsp lemon juice and serve the Sabudana Khichdi hot. You can also add garnish with grated coconut.
2- Buckwheat Dosa (Kattu Ka Dosa)
Kuttu or buckwheat flour- 5tbsp
Arabi or Colocasia (boiled and mashed)- 2tbsp
Ajwain or carom seeds- 1 pinch
Green chillies- 4 (chopped)
Potatoes- 2 (boiled)
Ginger (Adrak)- ½ inch (chopped)
Turmeric (Haldi)- 1 pinch
Red chilli powder(Lal Mirch)- 1/2tsp
Coriander leaves- 2 stalks (chopped)
Sanda namak or rock salt- as per taste
- Mash the boiled and peeled potatoes into a uniform mass.
- Add rock salt and turmeric to it. Mix them using your fingers.
- Season with half chopped green chilies.
- To the pan, add 1tbsp of ghee.
- Add the ginger and saute for 1 minute. Then, add the mashed potatoes.
- Stir and cook on low flame for 3 to 4 minutes until the potatoes turn golden brown.
- Garnish with chopped coriander leaves and take it off the flame.
- Mix the mashed Arabi with the Quito ka Atta.
- Add Sanda Namak, red chili powder, green chilies and adjoin to it.
- Add 1 cup of water and mix well until the batter gets the right consistency.
- Take a flat pan and pour a ladle full of the batter on it.
- Sprinkle ghee on the sides so that the dosa gets fried crispy.
- Place the filling in the middle of the dosa and fold it over.
3- Water Chestnut flour pastries (singer, ke Atte ke Samose)
Samosa is a fried or baked pastry stuffed with sizzling filling. The option of filling ranged from spiced potatoes, onions, peas, lentils and also with ground meat (lamb, beef or chicken). In Navratri, non veg is abstained, so we are giving the combination of singer ke Atta and potatoes
Singhare ka Atta (Water Chestnut (lour) 1 cup (120 g)
Arrowroot ¼ cup
Ghee 1/4 cup (60 gms.)
Water 2 ½ cups
Sendha Namak (white rock salt) 1 tsp
Ghee for deep-frying
Chironji (Sunflower seeds) soaked in water for about 2 hours 1 cup (125 g)),
Chili powder 3/4 tsp
Zeera (Cumin seeds) 1 Tbsp
Dhania (Coriander)powder 2 tsp
Sendha Namak (rock salt) 2 tsp
Elaichi (Cardamom) powder 1/2 tsp
Ghee 2 tbsp (30 g)
- Remove the husk of the chironji and grind coarsely.
- Heat the 2 tbsp ghee, in a pan and add the zeera. When it splutters, add chironji and rest of the filling ingredients.
- Saute over low heat till mixture is well fried. Leave to cool.
- The Dough: Place the water, ghee and one tsp salt in a pan and bring to a boil.
- As soon as it comes to a boil, put in the Atta and arrowroot and mix well, over low heat, till it collects together in the center.
- Take the dough off the heat and leave to cool.
- Roll the dough (using dry flour or arrowroot if it sticks) into 1/8" thick rounds, 3" diameter, and cut into halves.
- Take one-half, wet the edges. Fold the straight edge at the centre and join overlapping the other edge to form into a cone.
- Press the overlapping portion, and fill the cone with the filling, and press the edges together to seal the `Samosa'. Repeat, with the rest of the pieces.
- Heat the oil and over high heat, add as many samosas as come in without touching.
- Lower the heat to medium and fry to a golden brown on either side.
4- Potatoes Curry (Aloo ki Kadhi)
Potato,boiled -3 medium
Green chili and ginger paste- 1tsp
Yogurt/dahi- 3/4 cup
Pepper powder/kali mirch- 1/2 tsp
Ragjiri atta /amaranth flour-1 tbsp
Anar Dana powder/dried Pomegranate seeds powder- 1.5 tsp (optional)
Lemon juice- 1/2 tsp
Cooking oil/ghee- 1 tbsp
Cumin seeds/jeera- 1tsp
Asafoetida/hing- 1/3 tsp
Rock salt/Sendha Namak- to taste
- Peel boiled potatoes and make small cubes from 2 potatoes and mash 1 potato.
- Take the cooking pan and add potatoes, yogurt (whisk it well before adding), 2 cups of water, ginger, chili paste, salt, anardana powder, and pepper powder.
- Mix well and let it cook for 2-3 minutes, keep stirring it otherwise it may curdle due to the yogurt.
- When it starts boiling, mix rajgiri Atta in 1/4 cup water, and add to the boiling curry.
- Now cook the curry for around 8 minutes on medium heat.
- Keep stirring the curry in between.
- Heat oil or ghee in a small pan and add cumin seeds, when it start crackling add asafetida.
- Pour the tempering in the boiling potato curry.
- Add fresh coriander and lemon juice.
- Serve hot.
5- Lotus seed Rice pudding (Makhana Kheer It is a sweet pudding made up of rice, broken wheat, milk and sugar. It is often flavored with dry fruits and cardamomRecipe)
This dessert is quite simple to make and can be easily stored in the fridge for a few days.
1 tbsp clarified butter (ghee)
750 ml cows milk
1 cup makhanas / lotus seed (slightly fried in oil)
150 grams organic jiggery powder Or as sweetness required
¼th t/s green cardamom powder
1 tbsp milk powder
¼th t/s dry ginger powder (soonth)
¼th t/s star anise powder
½ cup chopped almond
½ up chopped pistachios
a pinch of salt
- Take a small pan and add little ghee. Saute makhana until they are just firm and crisp. Remove them and keep aside.
- In the same pan, saute chopped almonds, pistachios and raisins.
- Boil milk in a heavy bottomed sauce pan. Place on low heat.
- Once the milk starts boiling add milk powder and simmer until the milk is thick and reduced.
- Keep stirring in between.
- Now add the jaggery powder. Combine all nicely.
- Add all spiced powder like dry ginger powder, green cardamom powder and star anise powder.
- Now add roasted makhanas, almonds, pistachios and raisins.
- Cook for another 3 to 4 mins. Lastly, add a pinch of salt. Check the taste and see if more sweetness required. I prefer less sweet to add sugar so as per your preference.
- Serve makhana kheer Hot or chilled.
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