Top 10 Recipes to Try on Navratri Day

Introduction

Navratri is one of the most auspicious festivals celebrated in India, marked by nine days of fasting, devotion, and celebration. It honors the nine forms of Goddess Durga and is a time of spiritual reflection and rejuvenation. Fasting during Navratri has a significant religious and cultural importance, with specific foods and ingredients being consumed during these days. The diet is usually sattvic (pure) and devoid of grains, alcohol, onion, and garlic. Instead, devotees consume fruits, vegetables, and specific flours like buckwheat and water chestnut.

If you’re observing the Navratri fasts or simply want to try out some traditional recipes, here are the top 10 dishes that are both delicious and compliant with the Navratri dietary restrictions.

1. Sabudana Khichdi

Ingredients:

• 1 cup sabudana (tapioca pearls)
• 1-2 medium potatoes, boiled and diced
• 1/4 cup peanuts, roasted and coarsely ground
• 1 tsp cumin seeds
• 2 green chilies, chopped
• 1 tbsp ghee
• Rock salt (sendha namak) to taste
• Fresh coriander leaves for garnish

Method:

1. Rinse the sabudana under water until the water runs clear, then soak it in water for 4-5 hours or overnight.
2. In a pan, heat the ghee and add cumin seeds.
3. Once the cumin splutters, add chopped green chilies and boiled potatoes.
4. Cook for a couple of minutes, then add the soaked sabudana and mix well.
5. Stir in the roasted peanuts and rock salt.
6. Cook until the sabudana turns translucent and soft.
7. Garnish with fresh coriander leaves and serve hot.

2. Kuttu Ki Puri (Buckwheat Flour Puri)

Ingredients:

• 1 cup buckwheat flour (kuttu ka atta)
• 2 medium potatoes, boiled and mashed
• Rock salt to taste
• Water for kneading
• Ghee or oil for deep frying

Method:

1. In a mixing bowl, combine the buckwheat flour, mashed potatoes, and rock salt.
2. Knead into a smooth dough, adding water as needed.
3. Divide the dough into small balls and roll out into small puris.
4. Heat oil or ghee in a deep frying pan.
5. Fry the puris until they puff up and turn golden brown.
6. Serve hot with yogurt or aloo sabzi.

3. Aloo Jeera (Cumin Potatoes)

Ingredients:

• 4 medium potatoes, boiled and diced
• 1 tbsp cumin seeds
• 2 green chilies, chopped
• 1 tbsp ghee
• Rock salt to taste
• Fresh coriander leaves for garnish

Method:

1. Heat ghee in a pan and add cumin seeds.
2. Once the cumin seeds crackle, add chopped green chilies.
3. Add the boiled and diced potatoes to the pan and mix well.
4. Season with rock salt and cook for a few minutes until the potatoes are lightly crisped.
5. Garnish with fresh coriander leaves and serve hot.

4. Samak Rice Pulao (Barnyard Millet Pulao)

Ingredients:

• 1 cup barnyard millet (samak rice)
• 2 medium potatoes, diced
• 1/2 cup carrots, chopped
• 1/2 cup green peas (optional)
• 1 tsp cumin seeds
• 2 green chilies, chopped
• 1 tbsp ghee
• Rock salt to taste
• Fresh coriander leaves for garnish

Method:

1. Wash the barnyard millet thoroughly and soak it for 30 minutes.
2. In a pan, heat ghee and add cumin seeds.
3. Once the cumin seeds splutter, add green chilies, potatoes, carrots, and peas.
4. Sauté for a few minutes, then add the soaked millet and mix well.
5. Add water (twice the amount of millet) and rock salt.
6. Cover and cook on low heat until the millet is cooked and the water is absorbed.
7. Garnish with fresh coriander leaves and serve hot.

5. Makhana Kheer (Fox Nut Pudding)

Ingredients:

• 1 cup makhana (fox nuts)
• 1 liter milk
• 1/2 cup sugar (or to taste)
• 1/2 tsp cardamom powder
• A handful of chopped nuts (almonds, cashews)
• 1 tbsp ghee

Method:

1. Heat ghee in a pan and roast the makhanas until they are crisp.
2. Crush the roasted makhanas lightly with your hands.
3. Boil the milk in a saucepan and add the crushed makhanas.
4. Simmer on low heat, stirring occasionally until the makhanas soften.
5. Add sugar and cardamom powder, and continue to cook until the kheer thickens to your desired consistency.
6. Garnish with chopped nuts and serve either warm or chilled.

6. Vrat Ke Aloo (Spicy Potatoes)

Ingredients:

• 4 medium potatoes, boiled and diced
• 1 tbsp cumin seeds
• 1 tsp black pepper powder
• 1 tsp rock salt
• 1 tbsp ghee
• Fresh coriander leaves for garnish

Method:

1. Heat ghee in a pan and add cumin seeds.
2. Once the cumin seeds splutter, add the boiled and diced potatoes.
3. Add black pepper powder and rock salt.
4. Toss the potatoes to coat them evenly with the spices.
5. Cook until the potatoes are lightly crisped.
6. Garnish with fresh coriander leaves and serve hot.

7. Singhara Halwa (Water Chestnut Flour Halwa)

Ingredients:

• 1 cup water chestnut flour (singhara atta)
• 1/2 cup ghee
• 1 cup sugar
• 3 cups water
• 1/2 tsp cardamom powder
• A handful of chopped nuts (almonds, cashews)

Method:

1. Heat ghee in a pan and add the water chestnut flour.
2. Roast the flour on low heat until it turns golden brown and aromatic.
3. In a separate pot, boil water and sugar together until the sugar dissolves.
4. Slowly add the sugar syrup to the roasted flour, stirring constantly to avoid lumps.
5. Cook until the mixture thickens and leaves the sides of the pan.
6. Add cardamom powder and chopped nuts.
7. Serve warm.

8. Rajgira Paratha (Amaranth Flour Paratha)

Ingredients:

• 1 cup amaranth flour (rajgira atta)
• 2 medium potatoes, boiled and mashed
• Rock salt to taste
• Ghee for cooking

Method:

1. In a mixing bowl, combine the amaranth flour, mashed potatoes, and rock salt.
2. Knead into a smooth dough, adding water if needed.
3. Divide the dough into small balls and roll out into parathas.
4. Heat a tawa (griddle) and cook the parathas on both sides until golden brown, using ghee as needed.
5. Serve hot with yogurt or vrat ki sabzi.

9. Lauki Sabzi (Bottle Gourd Curry)

Ingredients:

• 1 medium bottle gourd (lauki), peeled and diced
• 1 tsp cumin seeds
• 2 green chilies, chopped
• 1 tbsp ghee
• Rock salt to taste
• Fresh coriander leaves for garnish

Method:

1. Heat ghee in a pan and add cumin seeds.
2. Once the cumin seeds splutter, add chopped green chilies.
3. Add the diced bottle gourd and mix well.
4. Season with rock salt and cover the pan. Cook on low heat until the bottle gourd is tender.
5. Garnish with fresh coriander leaves and serve hot.

10. Vrat Wale Dahi Aloo (Yogurt Potatoes)

Ingredients:

• 4 medium potatoes, boiled and diced
• 1 cup yogurt, whisked
• 1 tsp cumin seeds
• 2 green chilies, chopped
• 1 tbsp ghee
• Rock salt to taste
• Fresh coriander leaves for garnish

Method:

1. Heat ghee in a pan and add cumin seeds.
2. Once the cumin seeds splutter, add chopped green chilies.
3. Add the boiled and diced potatoes and mix well.
4. Lower the heat and add the whisked yogurt. Stir continuously to prevent curdling.
5. Season with rock salt and cook for a few minutes until the potatoes absorb the flavors.
6. Garnish with fresh coriander leaves and serve hot with kuttu ki puri or rajgira paratha.

Conclusion

Navratri is a time to indulge in spiritual and physical cleansing, and what better way to do that than with delicious, wholesome meals that respect the traditions of fasting? These recipes are simple, nutritious, and full of flavor, making them perfect for anyone observing the Navratri fasts. Whether you’re a seasoned cook or a beginner, these dishes will add variety and taste to your Navratri celebrations. Enjoy the festival with these mouth-watering recipes, and may the blessings of Goddess Durga be with you!