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Home > Home Family > Few Easy Navaratri Recipes

Few Easy Navaratri Recipes

10 October, 2018

Recipes
, Navaratri

Navaratri is the times to pray, take part in Pujas, and celebrations, and also indulge in a variety of food. Also, there are many people, who fast during the Navaratri and many turn vegetarian for these nine days. Few others, even eliminate garlic and onion during these days. Those fasting, turn to kuttu atta, singhara atta, makhanas, vegetables, yogurt, milk, etc. Few families also use rock salt for the preparations during this time. Here are a few easy recipes that you can give a go at, this Navaratri.

1. Sago (Sabudhaana Khichdi)

Ingredients:

  • 1 Cup Sabudhaana
  • 1/2 Cup roasted Peanut
  • 1 tsp Cumin
  • 2  Whole Red Chillies
  • Few curry leaves
  • 1 tsp Chilli powder
  • 1 Tbsp fresh chopped coriander leaves
  • 1 tsp chopped Green chilies
  • 2 Tbsp Ghee or oil
  • Sendha Namak (white rock salt) to taste
  • 1 Tbsp Lemon juice

Preparation:

Wash the Sago and keep it immersed in fresh water for about three-quarters of an hour. Then drain it completely and mix this with peanuts, chilli powder, and salt, so it is uniformly coated. Prepare tadka in a kadai with ghee and cumin. When it sputters, add the red chillies, green chillies, and curry leaves, then add the coated mixture of sabudhaana and peanuts. Cook on a low flame, covered and mixing it up in between for a few minutes until you can see that it is cooked. You can see the change in the sabudhaana. Remove from fire and add the lemon juice, mix and garnish with the chopped coriander leaves on top. As a variation to this, you may even add chopped boiled potatoes, along with the sabudhaana and peanuts for more taste.

Makhana Kheer

Makhana happens to be one of the favorite foods during the Navaratri season. This time around, try this kheer with it. Kheer is a very popular dessert around the country, and this one is no different.

Ingredients:

  • 1 Litre Milk
  • 1/4 Cup Makhana
  • 2 Tbsp Sugar/ Powdered Jaggery
  • Few chopped nuts like Pistachios, Almonds, Cashews
  • A pinch of Cardamom powder

Preparation:

Fry the makhanas a little bit and keep them aside. Then, boil the milk and keep it boiling when done, on a low flame for a little more while so that it thickens naturally. Add the makhanas, (break them if required) and boil well till the makhanas are cooked soft. Now add the sugar or jaggery as may be the case and keep stirring. Add the cardamom powder and mix and garnish with the chopped nuts.

Simple Arbi Chaat

This is a simple dish that can become a hit with the young and old alike.

Ingredients:

  • 4 to 6 Arbi  (Boiled and peeled)
  • Rock salt to taste
  • Pepper powder for taste
  • Roasted cumin powder
  • Half a cup of Oil to fry

Preparation:

Cube the boiled and peeled Arbi and fry them in the oil till they become golden brown. Then sprinkle the fried Arbi cubes with pepper powder, rock salt, and the cumin powder and mix well. This can be served as is or you can even sprinkle some optional ingredients like a pinch of clove powder, a squeeze of lemon juice and garnish with chopped coriander leaves.

Sundal

Sundal is a South Indian recipe that is usually prepared and served during the Navaratri celebrations. There are many varieties of this dish, and it can be prepared with many different pulses like chana, chole, chana dal, black-eyed peas, or even peanuts.

Ingredients:

  • 1cup Chana Dal
  • 2 cup Coriander seeds
  • 1/2 cup Grated Coconut
  • 10 dry Red Chillies
  • 1 cup Chana
  • 1 tsp Oil
  • A pinch of Hing
  • 2 dry Red Chillies
  • Few Curry leaves
  • 1 tsp Mustard Seeds
  • 1/2 tsp Urad Dal
  • Salt to taste

Preparation:

The first four ingredients are for preparing the masala powder and hence you the quantity mentioned are more. For this, you need to dry roast all the ingredients separately allow it to cool for a few minutes. Once cooled, grind them together to a fine powder in a mixer. You can use this is powder, as required, and store it in an airtight container in the refrigerator.

The chana should be soaked in water overnight and pressure cooked. Now, heat the oil in a kadai, add the mustard seeds, then add hing, Urad dal, red chilly, and curry leaves. Now, add the cooked chana to this and mix in the salt as desired. Sprinkle two tbsp of the masala powder and mix well and keep it on low flame for a few minutes. Chana may be replaced with any other of the pulses mentioned. In a few cases, if desired, you may also add a bit of jaggery powder, if you like to have a bit of sweetness.

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