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Home > Lifestyle > A Healthy Navaratri Platter

A Healthy Navaratri Platter

13 October, 2021

Navratri
,

The Indian calendar is filled with multiple festivals and atonement periods that give us opportunities for intermittent fasting. This year, the Navaratri festival of nine days, culminating in Vijayadashami, on 15th October. This is when the Diwali season kicks in, and since the pandemic seems to have waned a bit, there is scope for celebration. However, a word of caution from our government is not to let down our guards even while celebrating. So, we need to keep up the vigil and yet, can afford to meet and greet our family and friends. 

Almost all parts of India celebrate this festival in a unique style, making it very appealing and exciting. While some fast for atonement, some feast in celebration of the triumph of good over evil. It doesn’t matter what traditions you follow; what is essential is to ensure that it goes on. The best way to do it is to involve the younger generation to make them understand the same, so they carry on. 

An essential part of Indian festivals is the food that is prepared with different ingredients. So if you would like to initiate your near and dear ones into cooking up some easy stuff this Navaratri, here are a few recipes.

Raw Banana and Paneer Balls

Try out this fried starter dish, this Navaratri, with Kaccha Kela and the all-time favourite paneer. 

Ingredients

  • Two raw bananas
  • 200 gm grated paneer
  • One finely sliced green chilly
  • ¼ inch finely chopped ginger 
  • 4 tbsp singhare ka atta (or any vrat ka atta)
  • 2 tbsp coarsely powdered peanuts
  • Sendha namak to taste
  • A few sprigs of chopped coriander leaves

Preparation

Wash, peel and boil the bananas, so they are just soft enough to mash, not overcooked. Mash the cooked bananas, mix all other ingredients in a wide bowl, and knead into a soft dough. Shape small balls from this dough and deep fry in a bit of oil until golden brown. Enjoy these balls with chutney of your choice as a starter for Navaratri meals.

Rajgira Aloo Paneer Paratha

This good mix of all favourite things makes for a good lunch or dinner main course.

Ingredients for dough

  • 1 cup Rajgira/Amaranth flour
  • 1 big boiled, peeled and mashed potato
  • ¼ tsp pepper powder
  • Sendha namak to taste

Ingredients for filling

  • 1 cup grated paneer
  • ¼ tsp finely chopped green chillies
  • ¼ tsp finely chopped ginger
  • ½ tsp lemon juice
  • Sendha namak to taste
  • A few sprigs of chopped coriander leaves

Mix all dough ingredients to make a soft dough, cover and keep aside for 15 minutes. Next, mix all filling ingredients and make equal proportions according to the dough balls rolled into parathas. Roll the dough balls into small rounds, keep one portion of the filling mix, pull up the sides and cover and slowly roll out into a paratha by dusting with flour again. Roast with ghee on a heated tawa on both sides. Enjoy with a dahi raitha of your choice.

Peanut Curd Chutney

Put peanuts/Munphali to wonderful use with this Navaratri chutney recipe that goes well with khichdi, vada, paratha, pakoda, cutlets and more.

Ingredients

  • 1 cup roasted and coarsely ground peanuts
  • 1 cup fresh curd (thick)
  • ¼ tsp lemon juice
  • ¼ tsp ginger paste
  • ¼ tsp red chilli powder
  • ½ tsp roasted jeera (cumin) powder
  • Sendha namak to taste

Whisk all the above ingredients in a mixer just enough to give it a raitha-like consistency. Transfer to a bowl, decorate with chopped coriander leaves if you like while serving. Serve chilled if that is the preference.

Apple Rabdi

Healthy, easy to make and equally appealing to all ages, this apple-based recipe may end up as the icing on the cake, this Navaratri.

Ingredients

  • 1 Apple, Peeled and grated
  • ½ litre milk
  • 2 tbsp sugar
  • ¼ tsp cardamom powder
  • A mix of sliced dry fruits for decoration

Boil and simmer milk till it thickens slightly. Add the sugar and simmer again for a while, and mix in the grated apple and continue stirring and cooking. After about three to five minutes, add the cardamom powder and stir again. Remove from flame, cool and refrigerate. Serve chilled with sliced dry fruits on top.

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