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Navratri Recipes

The Indian cuisines are famous for their variety and special Navratri cuisine are a part of the multitude of culinary delights. 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 that may vary from region to region.

Spices are restricted to red chilies, turmeric and cumin seeds and only rock salt can be used. However, one can eat milk, curd, fruits and nuts.

Here are some of the recepies of the goodies that can be savored during Navratri fasts.

KADDU KI SABZI (PUMPKIN CURRY)

Ingredients:

3/4 kg. Red/Yellow pumpkin peeled and cubed
3 red Chillies, broken into pieces
1/2 tsp. Cumin seeds/ mustard seeds
3 tbsps. Oil
1/2 tsp. Turmeric powder
1 tbsp. Sugar
Salt to taste

Method:

• Heat oil; add mustard and cumin seeds, red chillies and turmeric powder.
• Add the pumpkin pieces and stir-fry.
• Add ½ cup water, sugar and salt.
• Cook till done.

KACHE KELE KE KOFTE

Ingredients:

For Kofta:
6 Raw bananas
10 gm Ginger and green chilli, chopped
2 gm cumin
1 gm asafoetida
5 gm garam masala powder
Salt to taste

For Gravy:
1/4 kg beaten curd
3 gm clove
4 bay leaves
2 gm cumin
1 gm asafoetida
5 gm ginger and green chilly, chopped
25 ml oil
1.5 gm turmeric
5 gm garam masala powder
2 gm red chilly powder
50 ml water

Garnishes:
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 for the gravy; add cloves, bay leaf, cumin, asafoetida, ginger and green chilly, beaten curd, turmeric, garam masala powder, red chilly powder and water to adjust the consistency.
• Adjust the seasoning.
• Add the koftas; simmer for a few minutes before serving. Garnish with rogan and chopped

KOTTU KE PAKORE

Ingredients:

1 cup Buckwheat flour (kotu ka atta)
3 medium sized Potatoes (boiled whole till half-cooked)
1/2tsp. salt
1/2tbsp. black pepper powder
1/4th cup finely chopped Coriander leaves
3/4th 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.

SABUDANA VADA

Ingredients:

1 cup sago,
1/2 cup peanuts roasted (crushed coarsely),
1 potato (boiled, peeled and mashed),
7-8 green chillies (crushed),
Rock salt to taste, and
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 vadas.
• Serve with peanut chutney.

SINGHARA BURFI

Ingredients:

1/2 cup Singhara flour (waterchestnut flour),
2 tbsp Ghee,
1/2 cup Khoya,
3/4 cup sugar,
1/2 cup water, and
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.
• 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 a 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 cool it.
• When cool and set, cut into pieces, using a sharp knife.
• The Burfee is ready to serve.
• Makes about 15 to 18 burfis.

COCONUT CHUTNEY RECIPE

Ingredients:

* 3 Green Chillies
* 2 Tbsp. Coriander chopped
* 1 Lemon Juice extracted
* 1 Cup Fresh grated coconut
* 1/2 Tsp. sugar
* 1/2 Tsp. cumin seeds
* 1/2 Tsp. cumin seeds
* Salt to taste

Method:

* Crush together Coconut, Chillies and coriander
* Add half of cumin seeds, sugar, salt and lemon juice
* Blend in Mixie, using minimal water
* Dispense into serving dish
* To temper, heat oil in a small pan
* Add remaining cumin seeds and allow to seethe
* Pour it over chutney
* Garnish with minute bits of chopped coriander, if desired
* Serve as accompaniment with Paranthas, Khichidi, Pakoras etc.

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