Navratri kick-starts the festival season. Even though you are fasting, the focus is still very much on food. This Navratri, look beyond kuttu puris and makhanas and rustle up something different. We bring you some recipes to make fasting an interesting affair.
So, put on your apron and the chef’s hat to experiment with some super-healthy ingredients!
Sabudana wada skewers
- 250 gm potato, boiled
- 750 gm sabudana, soaked
- 5 gm raw peanut, crushed
- 1 ltr refined oil
- 100 gm cumin seeds
- 20 gm green chilli, chopped
- 5 gm red chilli powder
- 6 skewers
- Sendha salt to taste
- Soak the sabudana overnight, then strain. Mash the soaked sabudana after adding sendha salt, cumin seeds, crushed raw peanut and chopped green chillies.
- Add boiled potatoes to this mix and skewer onto wooden sticks. Deep fry the sago skewers on low flame till they turn crispy or golden in colour.
- Serve the sabudana wada skewers hot and fresh with some home-made tangy tomato chutney for the best results.
— Chef Japvir Singh Vohra
Khatte meethe kaddu kebab
- 250 gm red pumpkin (peeled and thinly sliced)
- 2 medium potatoes boiled
- 20 gm raisins, soaked
- ½ cup sabudana, soaked and drained
- 3 green chillies, finely chopped
- 1 tsp ginger chopped
- 1/2 teaspoon cumin seeds
- 1 teaspoon crushed black pepper
- 1/4 cup fresh coriander leaves, chopped
- 2 tsp anardanna powder
- Rock salt to taste
- Refined oil for frying
- Let’s start with frying the pumpkin. Heat oil in a deep-frying pan and fry the slices of pumpkin until they are golden brown. Keep the lot on an absorbent paper to drain the excess oil. Put the boiled potatoes and pumpkin in a mixing bowl and mash it with a masher.
- Add chopped ginger, green chillies, cumin seeds, anardana powder, pepper and rock salt together with raisins and fresh coriander. Add it to the mashed mixture of pumpkin and potatoes. Mix everything well and make a dough.
- Divide the dough into 7-8 equal portions and roll each portion between the palms and flatten to make a kebab. Now coat the kebab from both sides evenly with soaked sabudana. Arrange the kebabs on a plate and refrigerate it for 10 minutes (if you have time) so that the patties hold the shape well and do not crumble while deep frying.
- Heat the oil for frying and fry the kebabs till golden brown and crispy. Garnish it and serve hot with green apple chutney.
Beetroot aloo halwa
It is a delicious dessert with many health benefits and one can make this easily at home.
- 4 pcs beetroot, grated
- 2 pcs potatoes, grated
- 2 cup milk
- 50 gm malai mawa
- 20 gm cashewnut, chopped
- 20 gm almond, slivered
- 20 gm raisins, soaked
- 4 tbsp desi ghee
- 80 gm sugar
- ¼ tsp cardamom powder
- Take a large heavy-bottomed kadhai and put it on moderate flame. Heat desi ghee and add grated beetroot with grated potato. Keep stirring it all the time and cook it for 8-10 minutes. In the meantime, boil the milk and add it to the beetroot mix. Stir it well. Cover and boil for 20 minutes, stirring occasionally.
- Cook this mixture until milk evaporates and beetroot and potato get a smooth texture. Further, add sugar and mix well.
- After cooking for five minutes, the ghee will separate from halwa.
- Add 30 gm mawa and 15 gm of dry nuts. Now flavour it with cardamom powder. Mix well and cook it for five minutes.
- Serve the delicious halwa in a bowl and garnish it with remaining mawa and dry nuts.
—Chef Sharad Nautiyal (Compiled by Sheetal)