Sabudana Khichdi
Sabudana Khichdi is a staple during Navratri. The dish involves soaking sabudana (tapioca pearls) until soft, then stir-frying them with potatoes, peanuts,
and spices. The key to a good Sabudana Khichdi lies in the correct soaking of the sabudana. Over-soaked sabudana can become mushy, while under-soaked ones will be hard. Typically, the sabudana are soaked in enough water to cover them completely for a few hours. This ensures a fluffy texture. Once the sabudana are ready, they are combined with cooked potatoes, roasted peanuts, and a variety of spices, often including cumin seeds, green chilies, and coriander leaves. The dish is then seasoned with salt and sometimes a dash of lemon juice for added flavor. It is a light yet filling dish perfect for a fasting meal and is often garnished with fresh coriander for an appealing presentation.
Kuttu Ka Atta
Kuttu ka Atta, or buckwheat flour, is a popular ingredient during Navratri, offering a gluten-free alternative to regular wheat flour. It is often used to make various dishes, including puris, parathas, and pancakes. The flour itself has a slightly nutty flavor, which adds a unique taste to the preparations. Kuttu ka Atta is not only delicious but also nutritious, rich in fiber, and helps to keep you full for longer. To prepare Kuttu ki Puri, the buckwheat flour is mixed with mashed potatoes and spices like green chilies, ginger, and cumin. This mixture is then rolled out and deep-fried until golden brown. For a healthier option, Kuttu ka Atta can also be used to make parathas, which can be pan-fried with minimal oil. Serve these Kuttu dishes with a cooling yogurt and a side of vegetables for a complete meal.
Aloo Ki Sabzi
Aloo ki Sabzi is a simple yet flavorful potato-based dish that is a must-have during Navratri. It is prepared without onion and garlic, adhering to the traditional fasting rules. There are many variations of this dish, from the simple boiled potato with cumin seeds and green chilies to more elaborate versions that include tomatoes and spices. The basic Aloo ki Sabzi involves boiling potatoes until tender, then sautéing them with spices. Cumin seeds are often used for tempering, along with green chilies and ginger for flavor. Some recipes also include ingredients like coriander powder, turmeric, and red chili powder for added taste and color. The potatoes are typically diced or cubed and then mixed with the spices. The dish is finished with a garnish of fresh coriander leaves. Aloo ki Sabzi pairs perfectly with Kuttu ki Puri or Rajgira Paratha, making it a wholesome meal for the fasting period.
Rajgira Paratha
Rajgira Paratha, made from amaranth flour, is another popular choice during Navratri. Amaranth flour is gluten-free and offers a great nutritional value. The parathas are prepared by mixing Rajgira flour with mashed potatoes and spices like green chilies and cumin seeds. This dough is then rolled out and either pan-fried with a little ghee or cooked on a tava. Rajgira Parathas are known for their slightly nutty flavor and firm texture. These can be eaten with curd or a simple sabzi. The preparation is very similar to that of regular parathas, except the amaranth flour adds a unique twist. The use of ghee or oil while cooking gives the parathas a soft and flaky texture, making them enjoyable to eat. It is a delightful way to add variety to your fasting menu.
Makhana Kheer
Makhana Kheer, or lotus seed pudding, is a delectable dessert often made during Navratri. Makhana, the puffed lotus seeds, are the star ingredient. The preparation usually starts by roasting the makhana in ghee until they turn crisp. The roasted makhanas are then added to boiling milk, along with sugar or jaggery, depending on the desired sweetness. Cardamom and saffron are often added to enhance the flavor and aroma of the kheer. The mixture is cooked on low heat until the makhanas soften and the milk thickens. The kheer is often garnished with chopped nuts like almonds and pistachios, adding a delightful crunch and visual appeal. Makhana Kheer provides a sweet and satisfying end to a fasting meal and is relished by all age groups. It is an excellent way to enjoy the unique texture and taste of makhanas.
Singhara Halwa
Singhara Halwa, made from water chestnut flour (Singhara Atta), is another festive dessert. This halwa has a rich, slightly sweet flavor. The preparation starts by roasting the singhara atta in ghee until it turns golden brown, which is key to bringing out its flavor. In a separate pan, sugar syrup is prepared. Once the flour is roasted, the sugar syrup is added, and the mixture is continuously stirred until the halwa thickens and leaves the sides of the pan. Cardamom powder and chopped nuts are commonly added for flavor and texture. Singhara Halwa is a quick dessert that is both delicious and easy to make. It's a rich and satisfying treat, perfect for breaking your fast, and the warm, comforting flavors make it a festive favorite. This Halwa is often garnished with nuts and a sprinkle of cardamom powder.
Fruit Chaat
Fruit Chaat is a refreshing and healthy dish to enjoy during Navratri. The dish typically includes a variety of seasonal fruits like apples, bananas, oranges, and pomegranates. The fruits are diced and mixed with a sweet and tangy dressing. The dressing may consist of lemon juice, chaat masala, and a touch of sugar or honey. Adding a few herbs like mint leaves can add a fresh element. Fruit chaat is light, easy to digest, and provides essential vitamins and minerals during the fasting period. It is also a welcome change from the heavier dishes, offering a balance of flavors and textures. The chaat can be served immediately or chilled for a more refreshing experience. Fruit chaat is a great option, providing a nutritious and delightful treat while fasting.
