Chaitra Navratri is a nine-day festival celebrated with great passion and devotion in India. During this auspicious occasion, devotees fast and abstain from certain foods to offer devotion to Goddess Durga. Fasting during Navratri is believed to purify the body and soul and bring good health and prosperity. However, fasting can be challenging, especially for those who are used to eating regular meals. To make fasting easier and more enjoyable, it is important to plan and prepare healthy and nutritious meals that provide the body with the energy and nutrients it needs.
Check out some delicious and easy to make Chaitra Navratri Fasting Recipes that are not only delicious but healthy and fulfilling. With these recipes, fasting during Navratri can become a wonderful experience that nourishes both body and soul. (Also read: Chaitra Navratri 2023: 7 Vrat-Friendly Breakfast Items to Maintain Energy Levels )
HEAVY LENT RECIPES
- Farali Sama Vada
(Recipe by Chef Sanjeev Kapoor)
Ingredients:
1 cup barn millet (Samo) flour
1 tsp ghee
Rock Salt (Sandha Namak) to taste
1 tsp cumin
1½ tbsp white sesame seeds
2-3 tbsp toasted unsalted peanut powder
2-3 green chillies, chopped
2 tbsp chopped fresh coriander leaves
1 tbsp grated ginger
1 large potato, boiled, peeled and grated
oil for frying
yogurt for serving
Method:
1. Pour 1 cup of water into a deep pan, add ghee, rock salt and cumin and mix. Bring the mixture to a boil. Add barn millet flour and mix well. Drizzle with 2-3 tablespoons of water, cover and cook for 3-4 minutes. Transfer the mixture to a large bowl. Allow to cool slightly.
2. Add white sesame seeds, peanut powder, green chillies, coriander leaves, ginger and potatoes and mix until well combined. Take small portions of the mixture and shape each portion into a ball. Flatten it slightly to shape it like a vada.
3. Heat enough oil in a kadai. Gently slide in the vadas a few at a time and fry until golden and crispy. Drain on absorbent paper.
4. Arrange the vadas on a serving plate. Serve hot with yoghurt.
2. Proceed
(Recipe by Chef Tarla Dalal)
Ingredients:
½ cup sanwa millet (same)
½ cup Rajgira flour
½ cup sour buttermilk
1 tbsp ginger green chili paste
Rock Salt (Sandha Namak) to taste
oil for cooking
To serve
Method:
1. Clean and wash the Sanwa millet and soak it in enough water in a deep bowl for at least 2 hours.
2. Drain and puree with 2 tablespoons of water in a blender until smooth.
3. Transfer the mixture to a deep bowl, add Rajgira flour, buttermilk, ginger chili paste and rock salt and mix well. Cover with a lid and leave to ferment overnight.
4. Heat a non-stick tava (griddle), pour a ladleful of batter onto the tava (griddle) and spread in a circular motion to get 125mm. (5″) diameter thin dosa.
5. Spread a little oil on the sides, cook until both sides of the dosa are golden brown and fold into a semi-circle.
6. Repeat steps 4 and 5 to make 7 more dosas.
3. Farali Dhokla
(Recipe by Chef Tarla Dalal)
Ingredients:
1 1/4 cups buckwheat (sliced or chopped)
1/2 cup sour curd (khatta dahi)
1 tsp green chilli paste
1/4 tsp ginger (adrak) paste
salt to taste
Method:
1. Clean and wash the buckwheat in enough water only once. More washing will cause the starch to leak out.
2. Drain the excess water with a strainer.
3. Combine buckwheat, cottage cheese and ½ cup water in a deep bowl and mix well. Cover with a lid and let soak for at least 4 to 5 hours.
4. Add the green chilli paste, ginger paste and salt and mix very well.
5. Pour half of the dough into a greased 175 mm. 7 inch diameter thali and distribute evenly by rotating thali clockwise.
6. Steam in a steamer for 10 to 12 minutes or until the dhoklas are done.
7. Repeat steps 5 and 6 to craft 1 more Thali.
8. Allow to cool slightly, cut into pieces and serve immediately.
SWEET LENSING RECIPES
1. Singhada Sheera
(Recipe by Chef Tarla Dalal)
Ingredients:
1 cup water chestnut flour (Shingoda).
4 tbsp ghee
3/4 cup sugar
1/2 tsp cardamom (Elaichi) powder
For the set
1 tbsp almond slivers
1 tbsp pistachio slivers
Method:
1. To prepare Singhada Sheera, heat the ghee in a wide nonstick pan, add the water chestnut flour and cook on a slow flame for 4 minutes or until light brown, stirring constantly.
2. Add 2 cups of warm water, mix well and cook on low flame for another 4 minutes or until all the water is absorbed, stirring constantly.
3. Add the sugar, mix well and cook on low flame for another 4 minutes, stirring constantly.
4. Turn off the flame, add the cardamom powder and mix well.
5. Serve the Singhada Sheera hot topped with almonds and pistachios.
2. Sabudana Kheer
(Recipe by Chef Tarla Dalal)
Ingredients:
1/2 cup sago (sabudana)
4 cups whole milk
1/2 cup sugar
a pinch of saffron threads (kesar).
1/2 tsp cardamom (Elaichi) powder
1 tbsp ghee
2 tablespoons chopped cashew nuts (Kaju)
1 tbsp chopped raisins (kismis)
Method:
1. To prepare sabudana kheer, mix the sabudana and ¾ cup water in a deep bowl and set aside for 1 hour.
2. Heat the milk in a deep non-stick pan and cook over medium-high for 4 to 5 minutes.
3. Add the soaked sabudana, mix well and cook over medium heat for 12 minutes, stirring occasionally.
4. Add the sugar, saffron and cardamom powder, mix well and cook over medium heat for 2 minutes, stirring occasionally. Turn off flame and set aside.
5. Heat the ghee in a small non-stick pan, add the cashew nuts and raisins and sauté over a medium flame for 1 to 2 minutes.
6. Pour over the prepared Sabudana Kheer and mix well.
7. Serve the Sabudana Kheer warm or chilled.
3. Aloo the halvah
(Recipe by Chef Harpal Singh)
Ingredients:
boiled potatoes 2-3 (medium)
Ghee 2-3 tbsp + 1 tbsp
Raisins 1 tbsp
Cardamom powder 1tsp
Mix nuts 1tsp
Kesar ½ tsp + for garnish
Sugar 4 tbsp
milk ¼ cup
Khoya ½ cup
Method:
1. Pour the ghee into the pan and sauté the raisins, once it starts to foam, remove from the pan and set aside.
2. In the same pan, add boiled potatoes and sauté on medium flame for 10-12 minutes.
3. Now take whole cardamom and crush in a mortar and add to the potatoes.
4. Fry for some time and then add mixed nuts and sauté for 2-3 minutes.
5. Now, in the same mortar and pestle, crush the kesar and set aside.
6. Now add sugar and milk to the halva and mix properly.
7. Cook until thick in texture.
8. Now add khoya and fried raisins to the pan and mix well.
9. Now add the crushed kesar and ghee and sauté properly.
10. Potato halvah is ready, sprinkle some kesar on top and it’s ready to serve!
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