NAVRATRI FAST RECIPES
The Navratri fast recipes are basically gluten-free, less of high-biological protein fasting diets which avoids the heaviness and a lots of antioxidants are added in this time period which makes you feel calm, balance and happy.
Find the healthy recipes that one can use to maintain the weight. There are fried and baked recipes, so one can opt accordingly. The recipes can be followed according to the Navratri Diet.
- 1 cup of sago seeds. Wash, drain and let them soak in little water overnight
- 1 medium size potato
- A handful of peanuts, roasted and crushed
- 2-3 green chillies, finely chopped
- Coriander leaves, finely chopped
- 1 tsp salt
- 1 tsp red chillies
- Half tsp amchoor
1. Mix the sago and one medium size potato together in a pan.
2. Mix crushed peanuts, chillies and all the other spices.
3. Roll out flat vadas out of the entire mix
4. Grill vadas using 1 tsp oil on a nonstick pan for 5-10 mins or use griller.
Frozen Yogurt Pops
- 1 cup creamy yogurt
- 2 tsp honey
- 8 to 10 almonds, crushed
- 2 walnuts, crushed
- 3 figs/kiwi/berries, chopped
1. Mix honey and yogurt in a bowl.
2. Add crushed nuts and chopped figs into this mix.
3. Fill glass bowls or ice-pop molds with this mix and freeze for 2 hours (uncovered).
4. Cover with foil and freeze for 4 more hours.
5. To pull out the pops leave them in room temperature for 2 minutes and then serve.
Baked Singhare or Namak pare
- 200 grams (1 cup) singhare flour
- Half tsp salt
- 1 tea spoon cumin seeds
- Half tsp coriander leaves, chopped
- 2 tsp oil
1. Sieve the flour and leave it in a bowl. Add salt, cumin seeds, coriander leaves and one spoon of oil in it. Mix it well.
2. Knead the flour with water and leave it covered for about 20 minutes.
3. Roll out four balls from the dough. Roll the ball into a 6 or 7 inch thick disc and cut it into namakpare with knife.
4. Apply little oil on baking plates and put these namakpare on this plate.
5. Bake them for 5 minutes. Let them cool and store in an air-tight container.
- Potato – 1 (medium size)
- Cucumber – 1/2 (half)
- Anar-Kiwi-Grapes-Banana (chopped/slices)
- Tomato – 1
- Cabbage – 1/2 Cup
- Lemon Juice – 1 1/2 tsp
- Rock salt (Sendha Salt) – To taste
- Boil Potato and cut them down into small pieces.
- Grate cabbage, tomatoes and Cucumber.
- Take a bowl and add Potato, Arbi, Tomato, Cabbage, fruits and Cucumber add Lemon juice and sendha salt.
- Mix well and your salad is ready.
Baked Potato with Spicy Paneer
- 1 tbsp Oil
- 3 Curry leaves
- 75 gms Paneer
- 1/2 tsp Rock Salt
- 1/2 tsp Chilli Powder
- 1 tsp Tomato Puree
- 1/2 tsp Ground Cumin
- 1/2 tsp Mustard Seeds
- 1/2 tsp Ground Coriander
- 1 medium Baking Potatoes
- Preheat the oven to 180°C/350°F.
- Make a slit in the middle of each potato. Prick the potatoes a few times with a fork, and then wrap them individually in foil. Bake in the preheated oven for about 1 hour until soft.
- Transfer the paneer into a heatproof dish and set aside.
- In a separate bowl, mix together the tomato puree, ground cumin, ground coriander, chilli powder and salt.
- Heat the oil in a small saucepan for about 1 minute. Add mustard seeds and the curry leaves.
- When the leaves turn a shade-darker and you can smell their beautiful aroma, pour the tomato puree mixture into the saucepan and lower the heat immediately to low.
- Add the water and mix well. Cook for a further 1-minute, then pour the spicy tomato mixture onto the paneer and blend everything together well.
- Check that the potatoes are cooked right through. Unwrap the potatoes and divide the paneer equally between the potatoes.
- Garnish with coriander sprigs, mint leaves and tomato quarters.
Samak Rice Kheer
- 60 gm Samak (Varyacha tandul)
- 3 cups milk
- 12-15 cashew-nuts, chopped
- 1 tbsp golden raisins
- 2 tsp cardamon-cinnamon powder
- 7 -9 saffron strands
- 2 tbsp gur/jaggery
- 1 tsp stevia
- Soak the samak rice in enough water and later drain and keep aside.
- In a thick kadai, heat the milk and bring to gentle boil on a low to medium flame.
- Add the samak rice and stir well. Cover the kadai with its lid.
- Do stir at interval so that the millet does not get scorched at the base. These tiny grains take about 18-20 minutes to cook on a low flame.
- Then add cardamon-cinnamon powder and saffron strands and stir.
- Lastly add chopped cashew-nuts and golden raisins into it.
- Stir and simmer for a minute.
- Serve this vrat ke chawal ki kheer with hot or warm milk on it and garnish with grated almonds, walnuts, rose petals, or saffron threads. You can also serve this kheer chilled.
NOTE: You can substitute this kheer with lauki kheer, sabudana kheer, fruit custard, apple kheer, etc…
Singhare Ke Cheela
- Singhare flour: 3/4 cup
- Green chilli: 1/2
- Rock Salt: To taste
- Oil: 1 tsp
- Water 1 cup
- Wash, remove the stem and finely chop green chillies
- In a bowl take Singhare flour, green chilli, rock Salt, water and mix well and make a batter
- Heat the tave, pour 1 Tbsp and spread into circle
- Sprinkle a little oil and cook it for both sides.
- 1 cup Samak (Varyacha tandul)
- 2 cup Water
- 1/2 spoon Jeera
- 2 spoon Ghee
- Salt to taste
- Heat ghee in a pan.
- Add jeera and let it sputter.
- Add samak in it and fry till its pinkish.
- Mix water, salt and cook on medium flame.