One of the most important festivals of India, Navaratri is a festival of worship, dance, music and of course - food. Various kinds of cuisine are specially prepared during Navaratri celebration. Since in most of the communities, people observe fast during Navaratri and eat only one meal a day at sunset, the Navaratri meal has special courses and is strictly vegetarian. Here are some recipes that are suitable for Navaratri celebrations and which you can prepare with much ease during the occassion. To share these with your loved ones, just click here and pass on this page to them. Enjoy a lip-smacking festive time.
Saboodana Vadaa Ingredients:
1) Potato - 1, boiled, peeled and mashed.
2) Green Chillies - 8-10 (crushed).
3) Sago - 1 Cup.
4) Peanuts - 1/2 cup, roasted and crushed crudely.
5) Rock salt (for taste)
6) Oil (to deep fry)
1) Wash Sago properly and drain the surplus water. Soak it for about 3 hours.
2) Next, add all the ingredients to Sago except oil. Blend it all into a paste.
3) In the deep frying pan, heat the oil.
4) Moist your hands and make small ball shaped moulds out of the paste you have made. Slip these into the heated oil on medium flame.
5) Keep frying the balls till they turn crisp and light brown. Drain them well using a sieve ladle. Serve with badaam chutney (pungent relish of peanut).
1) Melt some ghee(clarified butter) in a kadai (conical metal cooking vessel).
2) Roast the cashews in the ghee and put aside.
3) In the remaining ghee, roast the rice flakes until golden brown.
4) Pour safforn into some water and bring to a boil. Add the flakes and allow them to get cooked for few minutes. Pour sugar and cardomom to it.
5) Keep stirring the mixture until it becomes non-sticky. If required, add some more ghee. Add the roasted cashwes to it. Serve hot.
Aloo Pulao Ingredients:
1) Potato - 1, big sized (diced in small pieces).
2) Cumin seeds - 1 teaspoon.
3) Samwat rice - 1 cup.
4) Ghee(clarified butter) - 2 tablespoon.
5) Cloves - 2.
6) Rock salt (kala namak) - 2 teaspoon.
7) Cardamom - 2, green.
8) Cinnamon - 1, small.
9) Green coriander (to garnish).
10) Red chilli powder - 1/2 teaspoon.
11) Water - 3 cup.
1) Melt ghee in a pot. Add in cumin seeds, cloves, cardamom and cinnamon. Blend well.
2) When the blended ingredients start giving off fragrance, mix in potato and rice. Stir-fry to a light brown color.
4) Mix in rock salt, chilli powder and water. Bring them to a boil.
5) Cover the pot and let the mixed items boil slowly at low temperature for 10-15 minutes.
6) Decorate with green coriander. Serve hot.
1) Heat oil in a frying pan and crackle cumin seeds.
2) Add green chillies and ginger paste into the pan. Cook over low heat.
3) Add dry masala and fry briefly over high heat.
4) Next add tomatoes and potatoes. Cook till the potatoes are half-done.
5) Then lend the fenugreek leaves. Season with salt. End it all up with butter.