The nine-day celebration of Navratri is dedicated to Goddess Durga's nine avatars to commemorate the triumph of good over evil. Although the festival is based on a common religious belief, it is celebrated differently across the country to obtain blessings, traditions, and vibrant and diverse food culture. Get ready to indulge in the mouth-watering festive delights of Navratri with this selection of savoury and sweet recipes. From the wholesome sabudana khichadi to the crispy kuttu ke pakode and the delectable pallahari kheer, these recipes are sure to delight your taste buds. Try them out now and make this Navratri season a truly memorable one.
Curry leaves: 5-6 leaves
Oil: 1 tablespoon
Saboodana: 1 bowl, soaked
Ginger: 10 grams
Paneer: 50 grams
Roasted peanuts (salted): 10 grams
Lemon: 1/2
Sendha namak (rock salt): 1 teaspoon
Coriander: 1 bunch
Green chili: 1
Degi mirch (Kashmiri red chilli powder): 1 teaspoon
Red chilli powder: 1 teaspoon
Rinse the saboodana until the water runs clear. Transfer the rinsed saboodana to a large bowl, soak it for 1 hour, strain it, and refrigerate it overnight.
Heat oil in a pan on medium heat. Add cumin seeds once the oil is hot and let them sizzle for a few seconds. Add whole red chilli, curry leaves, ginger, green chilli, degi mirch and stir well. Add roasted peanuts and cook for 2-3 minutes.
Add the drained saboodana to the pan along with salt. Mix well until combined. Cook for a few minutes until most of the pearls become translucent, stirring once or twice. Do not cook for long, as it will stick.
Remove from heat, add coriander and lemon juice, and toss to combine. Serve it hot.
Toned milk: 3 cups
Samak rice: 1 bowl
Sugar: 2 tablespoons
Giri almonds: 9-10
Milkmaid (condensed milk): 1 spoon
Wash and soak the samak rice for half an hour. Boil the milk in a heavy pan and add the samak rice once the milk boils. Stir continuously with a spoon every 3-4 minutes, stirring deeply to prevent sticking to the pan.
Once the rice gets tender and soft, add Milkmaid and stir until everything is mixed properly and thick in consistency. Add sugar and mix well. Garnish with almond flakes. Serve hot or cold.
Potato: 2, boiled and peeled
Lemon: Half, squeezed
Chat masala: 1 teaspoon
Coriander: 1 bunch
Jeera powder (cumin powder): 1 teaspoon
Ghee/oil: 5 mg
Peel, wash, and cube potatoes. Add ghee in a kadhai and add potatoes. Fry until crisp and golden brown. Transfer potatoes to a bowl and add the rest of the ingredients. Serve hot, topped with coriander leaves.
Buckwheat flour (kuttu ka atta): 250 grams
Medium potatoes: 2-3, boiled and mashed
Green chilli: 1 medium, finely chopped
Ginger: 1 inch piece, grated
Coriander leaves: 1 handful, chopped
Curry leaves (optional): 1 handful, chopped
Sendha namak (rock salt): to taste
Cumin seeds: 1/4 teaspoon
Coriander seeds: 1/4 teaspoon, crushed
Water: 1/2 cup (approximately)
Cooking oil for frying
Prepare the filling: In a large bowl, combine mashed potatoes, green chilli, ginger, coriander leaves, curry leaves, and sendha namak. Mix well and set aside.
Now make the batter. Whisk together kuttu ka atta, cumin seeds, and coriander seeds in another bowl. Gradually add water and mix well until you get a thick but pourable batter. The consistency should be slightly thicker than the pancake batter.
Heat oil in a kadhai or wok over medium heat. Take a small portion of the batter and flatten it slightly in your palm. Place a spoonful of the potato mixture in the centre of the batter. Gently fold the edges of the batter to enclose the filling, forming a small patty.
Carefully slide the prepared patty into the hot oil, being careful not to overcrowd the pan. Fry the pakoras until golden brown and crisp on all sides, about 2-3 minutes per side.
Once cooked, remove the pakoras with a slotted spoon and drain on absorbent paper towels. Serve hot with your favourite chutney, like mint or green chutney, and enjoy our Nukkad ke Kuttu ke Pakode.