Ingredients:
– 1 cup sabudana (tapioca pearls)
– 2 medium potatoes, boiled and cubed
– 1/2 cup peanuts, roasted and coarsely ground
– 2 green chilies, finely chopped
– 1 teaspoon cumin seeds
– 1 tablespoon ghee or oil
– Salt (sendha namak) to taste
– Fresh coriander leaves, chopped
– Lemon juice (optional)
Instructions:
1. Rinse sabudana under running water until the water runs clear. Soak them in water for 4-5 hours or overnight.
2. Heat ghee in a pan and add cumin seeds. Let them splutter.
3. Add green chilies and sauté for a minute.
4. Add boiled potatoes and sauté for 2-3 minutes.
5. Add the soaked sabudana and mix well. Cook for 5-6 minutes, stirring occasionally.
6. Add the roasted peanuts, salt, and lemon juice. Mix well and cook for another 2 minutes.
7. Garnish with chopped coriander leaves and serve hot.
Kuttu puri
Kuttu Puri
Ingredients:
– 1 cup buckwheat flour (kuttu ka atta)
– 2 medium potatoes, boiled and mashed
– 1 teaspoon cumin seeds
– Rock salt (sendha namak) to taste
– Water as needed
– Ghee or oil for frying
Instructions:
1. In a mixing bowl, combine buckwheat flour, mashed potatoes, cumin seeds, and salt.
2. Gradually add water and knead into a smooth dough.
3. Divide the dough into small balls and roll them into small circles.
4. Heat ghee or oil in a deep pan for frying.
5. Fry the puris until they are golden brown and crispy.
6. Serve hot with yogurt or any vrat-friendly curry.
Samak rice pulao
Samak Rice Pulao
Ingredients:
– 1 cup samak rice (barnyard millet)
– 1/2 cup mixed vegetables (carrots, peas, beans)
– 1 medium potato, cubed
– 1 teaspoon cumin seeds
– 2 green chilies, finely chopped
– 1 tablespoon ghee or oil
– Rock salt (sendha namak) to taste
– Fresh coriander leaves, chopped
– Lemon juice (optional)
Instructions:
1. Rinse samak rice thoroughly and soak in water for 30 minutes.
2. Heat ghee in a pan and add cumin seeds. Let them splutter.
3. Add green chilies and sauté for a minute.
4. Add the mixed vegetables and potato cubes. Sauté for 4-5 minutes.
5. Drain the soaked rice and add it to the pan. Mix well.
6. Add 2 cups of water and salt. Bring to a boil.
7. Reduce heat, cover, and cook until the rice is done and the water is absorbed.
8. Garnish with chopped coriander leaves and lemon juice.
9. Serve hot with yogurt or a simple salad.
Singhara halwa
Singhara Halwa
Ingredients:
– 1 cup water chestnut flour (singhare ka atta)
– 1/2 cup sugar
– 1/4 cup ghee
– 2 cups water
– 1/4 teaspoon cardamom powder
– Chopped nuts (cashews, almonds) for garnish
Instructions:
1. Heat ghee in a pan and add the water chestnut flour. Roast on low flame until it turns golden brown and aromatic.
2. In a separate pan, boil water and sugar until the sugar dissolves completely.
3. Gradually add the sugar syrup to the roasted flour, stirring continuously to avoid lumps.
4. Cook until the halwa thickens and starts leaving the sides of the pan.
5. Add cardamom powder and mix well.
6. Garnish with chopped nuts and serve warm.
Makhana kheer
Makhana Kheer
Ingredients:
– 1 cup fox nuts (makhana)
– 1 liter milk
– 1/4 cup sugar
– 1/4 teaspoon cardamom powder
– Chopped nuts (cashews, almonds, pistachios) for garnish
– 1 tablespoon ghee
Instructions:
1. Heat ghee in a pan and roast the makhana until they turn crisp. Let them cool and then coarsely grind them.
2. Boil milk in a heavy-bottomed pan. Add the ground makhana and cook on low flame.
3. Add sugar and cardamom powder, stirring continuously.
4. Cook until the kheer thickens to your desired consistency.
5. Garnish with chopped nuts and serve warm or chilled.
These easy and delicious recipes are perfect for Navratri and will help you enjoy the festive season while adhering to your dietary restrictions. Enjoy your fasting with these delightful dishes!
