A Fasting Feast for Navratri
It is that time of the year when the nine-day-long festivities of Navratri or Dussehra ring in joyous celebrations, and a variety of foods fit for those who choose to fast. Navratri meals are as thoughtful as they are flavorful. You will find dishes created with simple ingredients like buckwheat, water chestnut flour, and amaranth, all of which are naturally gluten-free. Here are a few simple, quick recipes that you can make for Navratri so that you feast even when you fast.
India Currents is a non-profit newsroom for the Indian American diaspora; if you enjoy our free stories, please lend us your support.
Aloo Jeera, courtesy Thirumurugan B, Executive Chef, Sterling Kodai Lakeview
Ingredients
- Aloo or Potato 1 kilogram
- Pink rock salt 6 grams
- Green chilli 3 grams
- Cumin seeds 10 grams
- Coriander leaves 10 grams
- Oil (of your choice) 20 grams
Method
- Cut the potatoes into medium-sized chunks
- Chop the chili and the coriander leaves.
- Heat the oil and add the green chili and potatoes. Sauté for some time.
- Add the cumin seeds and sauté till golden brown.
- Add salt and water adequately.
- Once cooked well add the coriander leaves and finish.
Sabudana Kheer, courtesy Thirumurugan B, Executive Chef, Sterling Kodai Lakeview
Ingredients
- Milk 2 litres
- Sabudana or Tapioca pearls ½ kilogram
- Sugar 400 grams
- Cashew Nut 100 grams
Method
- Soak the sabudana for around two hours.
- Heat milk add the sabudana.
- Add sugar and let it boil till it starts to thicken.
- Chop the cashew and keep it aside. Once the Kheer thickens add the cashew from the top as garnish and serve.
Kuttu (Buckwheat) Ki Kachori, courtesy Akshraj Jodha, Executive Chef, ITC Grand Bharat
Ingredients
For kuttu ki kachori
- Kuttu flour 300 grams
- Pink rock salt 5 grams
- Ghee 25 gra ms
- Water 100 ml
For kachori masala
- Boiled Potato 100 grams
- Sendha Namak or Pink Rock Salt 10 grams
- Black Pepper 5 grams
For tomato khajoor chutney
- Ghee 30 ml
- Tomato 5 nos.
- Dates 70 grams
- Lemon Juice 20 ml
- Sendha Namak Pink Rock Salt 10 grams
- Jaggery 20 grams
Method
- Make a tight dough using kuttu flour, sendha namak, ghee and water. Make small balls and roll it flat.
- Grate the boiled potatoes. Add sendha namak and crushed black pepper into it. Let the filling cool.
- Stuff this into the rolled out dough and seal to make a rounded ball shape.
- Bake this in an oven at 200 degrees centigrade for 20 minutes.
- To make the tomato chutney, blanch tomatoes and peel their skin. Chop and deseed the tomatoes. Heat a pan with ghee add the tomatoes and cook them. Once tomatoes sweat add chopped dates. Add lemon juice and salt and jaggery. Cook for a little while then let it cool down.
- Eat the kachori hot with the tomato chutney.
Cut Fruits, courtesy Thirumurugan B, Executive Chef, Sterling Kodai Lakeview
Ingredients
- Banana 50 grams
- Papaya 50 grams
- Watermelon 50 grams
- Apple 20 grams
- Lemon ½ slice
Method
- Wash and clean the fruits thoroughly.
- Cut the fruits in big dices.
- Serve with a slice of lime.