Navratra Vrat Recipes

NAVRATRA  VRAT  RECIPES:

(1) KUTTU  KI  PURI

Ingredients:--


* 2 cup kuttu ka atta
* 4 potato (alu)
* 1/2 tsp rock salt (sendha namak)
* 1/2 tsp black pepper powder (kali mirch)
* clarified butter (ghee) for frying

Method:--

* Boil and mash potato.
* Now mix salt, atta, kali mirch and alu and knead into dough.
* Make small balls of the dough and roll each into small puris.
* Heat ghee in a pan.
* Fry each puri in ghee.
* When cooked on one side turn it and cook on the other side also until it turns light brown.
* Serve them hot.


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(2) SINGHADE  KA  HALWA


Ingredients:--

* 500 gm hare singhade (fresh water caltrop)
* 125 gm sugar
* 100 gm thickened milk (mawa)
* 1 tbsp clarified butter (ghee)
* 1 cup milk (doodh)
* 1/4 tsp cardamom powder (elaichi)
* 5-6 cashew nut (kaju)
* 5-6 almond (badam)
* few drops of yellow colour (peela rang)


Method:--

* Peel singhade and grate them.
* Fry singhade in a pan with ghee.
* Grate thickened milk and add to the above until it becomes light brown.
* Boil milk, sugar and 1 cup milk in a container.
* Add thickened milk and stir continuously until it thickens.
* Then add 2-3 drops of colour and remove it from the flame.
* Garnish with cardamom powder and finely chopped almond and cashew nuts. * Serve hot.

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(3) SINGHARE  KE  PAKORE

Ingredients:--

* Mango powder (Amchur)
* 1/2 cup chestnut flour
* 10-12 small squares of pumpkin
* Oil for frying
* 2 potatoes, cut into thin round slices
* 11/2 tsp salt


Method:--

* Mix the flour and salt.
* Then slowly mix in water to make a smooth paste.
* Dip the slices of potatoes and pumpkin in this paste, one by one.
* Heat up oil in a deep frying pan.
* Deep fry the potatoe and pumpkin slices in the oil.
* Sprinkle with some chaat masala or amchur powder and serve immediately.


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(4) KOTU  ALOO  PAKORA

Ingredients:--


* 1 cup kotu ka atta (buckwheat up flour)
* 1/4 cup finely cut coriander leaves
* 1/2 tbsp black pepper powder
* ghee or vegetable oil for frying
* 3 medium sized potatoes (boiled whole till half-cooked)
* 1/2 tsp sendha namak (rock salt) or to taste


Method:--


* Combine the flour, salt, pepper and coriander in round dish and mix well.
* Mix in water and cream into a smooth batter.
* Cream the batter until it is of cream consistency.
* Cover and keep aside for about 20 minutes.
* When the potatoes are cool enough, take off and slice each one into diagonal slices.
* Heat up enough ghee or oil for deep-frying in a kadhai over moderate heat.
* Put few slices of potato into the batter and cover them completely.
* One at a time, lower each slice of batter-coated potato into the hot oil.
* Fry as many slices as will float on the surface of the oil without touching.
* Fry on both sides until reddish gray and crisp.
* Serve hot as the fitters soften as they cool.


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(5) VRAT KE CHAWAL


Ingredients:--


 
* 2 cloves
* 3 cup water
* 2 cardamoms
* 30 gm ghee
* 2 tsp kala namak
* 1 tsp cumin seeds
* 1/2 tsp chilli powder
* 125 gms samwat ke chaawal
* Coriander leaves for garnishing
* 1 big size potato, diced
* stick, tiny piece


Method:-- 


* Heat up ghee, mix in cumin seeds, cloves, cardamoms and cinnamon.
* When slightly coloured, add potato and samwat ke chaawal.
* Stir-fry till they look a bit fried.
* Mix in salt, chilli powder and water, and bring to a boil.
* Lower the flame and simmer, covered, for about 15 minutes or till cooked through and the water is absorbed.
* Decorate with corinder leaves and serve hot.


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(6) SUKHI ARBI


Ingredients:--


* 5-6 boiled arbi
* 2-3 green chilies
* 1/2 tsp mango powder
* 1/2 tsp red chilly powder
* kadi pata
* 3 tbsp oil
* salt to taste


Method:--


* Put oil in a pan.
* Heat up the oil and mix in kadi pata, green chillies and red chilly powder and mix it well.
* Now mix in the boiled arbi cut in small cubes and fry.
* When the arbi is half cooked mix in salt and mango powder.
* Mix well.
* When the arbi looks little crispy and golden brown turn the gas off.


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(7) SUKHE ALOO


Ingredients:--


* 1/2 tsp mango powder
* 3 tbsp oil
* salt to taste
* kadi pata
* 5-6 boiled potatoes
* 2-3 green chilies
* 1/2 tsp red chilly powder


Method:--


* Put oil in a pan.
* Heat up the oil and mix in kadi pata, green chilies and red chilly powder and mix it well.
* Now mix in the boiled potatoes cut in small cubes and fry the potatoes in the pan.
* When the potatoes are half cooked mix in salt and mango powder.
* Mix well.
* When the potatoes look little crispy and golden brown turn the gas off.


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(8) KACHCHE KELE KI CHAAT


Ingredients:--

* 4 raw banana (kachche kele)
* 4 tblsp each of chilly sauce and meethi chutney
* 1 tsp chat masala
* oil for frying
* 1 tsp chopped coriander

Method:--

* Peel banana and cut fine slices of it like that of chips.
* Dip them in cold water for at least 30 minutes.
* Heat oil in a pan and deep fry all the banana slices until they turn golden brown. Keep them aside.
* Now mix chilly and meethi chutney with the chips well and place them in a serving dish.
* Garnish with coriander and sev.
* Sprinkle some chat masala on the top and serve.


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(9) KADDU  KA  RAITA

Ingredients:--


* 1/2 cup pumpkin (kashiphal, kaddu)
* 2 cup curd (dahi)
* 1/4 tsp salt (namak)
* 1/4 tsp rock salt (kala namak)
* 1/2 tsp mustard (raai) powder
* 1/2 tsp cumin powder (jeera)

Method:--


* Grate kashiphal (kaddu) and boil in 1/4 cup water at low flame.
* When water dries remove it from the gas and let it cool.
* Beat curd and mix all the ingredients along with kaddu (pumpkin).
* Serve it chilled.


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(10) KELE KI BARFI


Ingredients:--


* 4 large ripe banana (pake kele)
* 11/2 cup milk (doodh)
* 2 cup sugar
* 2 tblsp clarified butter (ghee)
* 75 gm coconut (nariyal)
* 1/2 cup crushed walnut (akhrot)


Method:--


* Peel banana and mash them.
* Now cook mashed banana along with milk in a pan until milk dries up.
* Now add butter and stir continuously till it turns brown in colour.
* Now add sugar, grated coconut and walnut and stir.
* Remove it from the flame.
* Grease a plate with butter and spread the mixture in the plate.
* Its thickness should be 1/2”.
* When it settles to be cut in pieces, cut barfi in desired shape.
* Garnish with dry fruits and serve.


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(11) KHUSKHUS  ALOO

Ingredients:--


* 3 green chillies
* 6 potatoes, peeled, cubed
* salt to taste
* 1/2 tsp turmeric powder
* Cut coriander leaves
* 3 dry red chillies
* 2 tbsp khuskhus roasted
* 3 tblsp oil
* 1/2 cup water


Method:--

* Grind the roasted khuskhsu along with the green chillies and a few tblsp of water to a very fine paste.
* Keep aside.
* Heat up half of the oil in a pot for 2 minute till very hot.
* Shallow fry the potatoes in batches on medium heat up till they are lightly browned.
* Heat up the remaining oil in the same pan.
* Mix in the whole dry red chillies and turmeric powder.
* Fry briefly.
* Now mix in the khuskhus paste and fry again on low heat up for 5 minutes till the oil has left the sides of the pan.
* Add the fried potatoes and mix well.
* Add water and salt.
* Stir, cover and keep on low heat up for 15 minutes till the potatoes are soft.
* Decorate with cut fresh coriander.
* Serve hot.


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(12) BANANA  CHIPS

Ingredients:--


* oil for deep frying
* 1/4 tsp turmeric powder
* salt according to taste
* 5-6 raw bananas

Method:--


 
* Take peel off and put bananas in plenty of salted iced water.
* Slice bananas with a chip slicer into water, mix in in turmeric.
* Keep for 10 minutes, remove out water fully.
* Spread out on a kitchen cloth to take off moisture.
* Heat up oil in a wok till smoky.
* Fry banana slices in one-layer batches for a minute or two or until crisp.
* Lift chips out with slotted spoon and remove on paper towels.
* Sprinkle with salt before serving.


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(13) KACHCHE  KELE  KE  KOFTE

Ingredients:--


* 250g raw bananas
* 200g potatoes
* 200g tomato puree
* 4 cloves(laung)
* 1” cinnamon stick
* 2-3 green cardamom
* 2 tsp cumin seed
* 3 tsp pepper corns
* 1 tsp Ginger paste
* 1 tbsp ginger juliennes
* 3 green chillies
* 1 tbsp desi ghee (clarified butter)
* Sendha namak(Rock salt)

Method:--

 KOFTE


* Boil the raw bananas and the potatoes till done.
* Peel the raw bananas and the potatoes.
* Mash the two together and add rock salt to taste and mix well it should be smooth like a dough.
* Divide the mixture into 12 parts and roll into smooth balls deep fry the balls in hot oil or desi ghee and set aside.

GRAVY
 

* Dry roast the cloves, cinnamon stick, cumin seeds, pepper corns and cardamoms.
* Remove from pan and allow to cool slightly.
* Coarsely grind the spices.
* Heat the ghee and ad the ginger paste.
* Saute the ginger paste and add the tomato puree.
* Add half the ground spices and 1 cup water and bring to a boil.
* Simmer for 4-5 minutes.
* Add the ginger juliennes, remaining ground spices, slit green chilies.
* Season with rock salt and pour over the prepared koftas
* Serve hot.


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(14) ARBI  FRIED

Ingredients:--

* 1/4 tsp ajwain
* chilli powder to taste
* rock salt to taste
* 2-3 green chillies
* a pinch of mango powder
* 1/2 kg arbi
* 1/4 tsp coriander powder
* 2 tbsp ginger


Method:--


* Boil the arbi.
* Cool, take off and slice each into two.
* Heat up the oil and fry the cut arbi till slightly browned.
* Mix in 1 tbsp oil and heat up in a wok.
* Meanwhile make a paste of ginger and green chillies.
* Mix in the paste to the heated oil and stir fry for a few minutes.
* Mix in the fried arbi and stir fry on a slow fire.
* Simultaneously mix in salt, coriander powder, mango powder, ajwain and mix well.


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(15) ALOO  PULAO


Ingredients:--

* 1 big size potato diced in small pieces
* 1 tsp cumin seeds
* 1 cup samwat rice
* 2 tbsp ghee
* 2 cloves
* 2 tsp rock salt (kala namak)
* 2 green cardamom
* a tiny piece of cinnamon
* green coriander to garnish
* 1/2 tsp red chilli powder
* 3 cup water

Method:--


* Heat up ghee in a pot.
* Mix in cumin seeds, cloves, cardamom and cinnamon.
* When they give off fragrance, mix in potato and rice.
* Stir-fry to a light brown color.
* Mix in rock salt, chilli powder and water and boil.
* Cover the pot and let it simmer (boil slowly at low temperature) on low flame for about 15 minutes.
* Decorate with green coriander.
* Serve hot.


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(16) KACHCHE  KELE  KI  SABZI


Ingredients:--

* 2 Raw Bananas (peeled & chopped)
* 1 tsp. Coriander Leaves (chopped)
* 1/2 tsp Arrowroot Powder
* 1/4 tsp Turmeric Powder
* 1 stalk Curry Leaves
* 1/2 tsp Cumin Seeds
* 1 Green Chili (slit)
* 1 tsp Lemon Juice
* 1 tbsp Curd
* Salt to taste
* 1 tbsp Oil
   
Method:--

* Put banana pieces in a bowl of salted water.
* Let them stand for some time.
* Heat some water in a pan and add banana pieces to the boiling water.
* Add a pinch of turmeric and let the water boil until pieces are tender but not mushy.
* Drain and keep the pieces aside to cool a little.
* Add curd, turmeric and salt to banana pieces, and mix gently.
* Heat oil in a heavy pan; add cumin and curry leaves and allow it to splutter.
* Now add banana pieces and 1/4 cup of water to the above.
* Cover the pan and simmer for 2-3 minutes.
* Sprinkle arrowroot powder to the above-made dish and pour lemon juice over it.
* Stir well to blend.
* Garnish the sabzi with coriander leaves.
* Kachhe Kele Ki Sabzi is ready to savor.
   

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(17) LAUKI KI KHEER

Ingredients:-- 

* 1 cup grated lauki/ghia/doodhi(bottle gourd)
* 1 cup sugar
* 1 litre milk
* ½ tsp cardamom powder
* 2tbsp mixed dry fruits

Method:--


* Bring the milk to boil in a heavy bottom pan.
* Reduce for 20 minutes on low flame and stir occasionally.
* Add the grated lauki and cook till the milk thickens.
* Add the sugar and cook for 5 more minutes.
* Add the dry fruits and the cardamom powder and serve.     
          

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(18) LAUKI  KA HALWA

Ingredients:--

* 4 cups grated bottle gourd (lauki/ doodhi/ghia)
* 1 cup milk
* 2cup sugar
* ½ cup desi ghee ( clarified butter)
* 1tbsp kishmish (raisins)
* 1 tsp magaz ( melon seeds)


Method:--


* In a heavy bottom pan, bring the grated bottle gourd and milk to a boil.
* Reduce the flame and cook till almost done.
* Add the sugar and the ghee and cook further till the ghee leaves the side of the pan.
* While cooking, keep stirring continuously to avoid burning.
* Add the kishmish and chirojee and mix well. Can be served hot and cold.


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(19) BHARWAN   LAUKI

Ingredients:--


* ½ kg Bottle gourd (lauki/ghia/doodhi)
* 200g paneer
* 200g boiled potatoes
* 2cloves
* 1” cinnamon powder
* 2 cardamoms
* 1 cup yoghurt
* ½ cup cream
* 50g khoya (thickened milk)
* 50g almonds
* 1 tsp black pepper powder
* 2 tbsp desi ghee (clarified butter)
* Rock salt to taste (sendha namak)

Method:--


* Peel the bottle gourd and cut into ½ “ thick slices.
* Carefully cut out the pith of each slice so that you have clean circles left with you.
* Heat the ghee in a pan and shallow fry the rings for 1 minute on each side and set aside.
* Grate the paneer and the boiled potatoes.
* Season with salt and pepper and stuff inside the gourd rings.
* Shallow fry the stuffed rings till golden on each side.
* In the same ghee add the cloves, cardamom and cinnamon .
* Add the khoya and saute for 1 minute on reduced flame.
* Add the beaten yoghurt and cook stirring continuously till it starts simmering.
* Add 1cup water and bring to a boil.
* Allow to simmer for4-5 minutes till it thickens a little.
* Add the cream and season with salt and pepper.
* Remove from fire and add the golden bottle gourd rings.
* Serve hot.


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(20) LAUKI  KI  BURFI

Ingredients:--


* 4 cups grated bottle gourd (lauki/ doodhi/ghia)
* 1 cup milk
* 2cup sugar
* 250g khoya (thickened milk)
* 1 tbsp chironjee (sunflower seeds)
* 1 tsp magaz ( melon seeds)


Method:--


 
* Boil the grated gourd with the milk in a heavy bottomed pan.
* Reduce the flame and cook till the milk has almost evaporated.
* Keep stirring frequently to avoid burning.
* Add the sugar and cook further till the mixture has thickened a little. 

* Add the khoya and mix well.
* Remove from flame and pour in a well greased tray.
* Smoothen the top level and garnish with chironjee and magaz.
* Press the top level lightly and allow to cool.
* Refrigerate for 1 hour.
* Cut into squares and serve.


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(21) STUFFED   TOMATOES

Ingredients:--

* 4 medium sized tomatoes
* 200g boiled potatoes
* 100g paneer (cottage cheese)
* 1 tbsp desi ghee  (clarified butter)
* 1 tsp finely chopped green chilies
* 1 tsp finely chopped coriander leaves
* ½ tsp amchur powder (dry mango powder)
* ½ tsp black pepper powder
* 1 tsp sendha namak ( rock salt)

Method:--

 
* Cut off the top of the tomatoes and scoop out the seeds and pulp to get a cavity. Set aside.
* Grate the paneer and the boiled potatoes.
* Mix in all the other ingredients.
* Heat the ghee in a pan and add the mixture.
* Saute for 3-4 minutes stirring continuously.
* Cool the mixture and stuff in the tomatoes.
* Grill or bake in a preheated oven at 200 degree centigrade for 10 mins.

 * Alternatively you can shallow fry in 1tbsp till the tomatoes are cooked   but firm.


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(22) SABOODANA   KHICHDI

Ingredients:--


* 1 cup Saboodana (sago)
* 1 medium sized potato
* 1 cup chopped tomatoes
* ¼ cup peanuts
* 1tbsp chopped coriander
* 1tsp chopped green chilies
* ½ tsp cumin seeds (jeera)
* Rock salt (sendha namak)
* 1 tbsp desi ghee

Method:--


* Soak the saboodana for 2 hrs.
* Wash the saboodana well in running water till all the starch is washed off.
* Strain in a sieve and set aside for 2 hrs. for all the water to drain away.
* Peel the potato and cut into small dices.
* Heat the ghee in a pan and add the jeera.
* Allow the jeera to splutter and add the green chilies.
* Saute for 5-10 seconds and add the potatoes.
* Fry the potatoes and cook till half done and add the peanuts.
* Saute till the peanut is also done.
* Add the tomates and cover and cook f04 5 minutes till the tomatoes are cooked.
* Add the drained saboodana and salt and toss well till the sabodana turns transparent (almost 4-5 mins.)
* Serve hot garnished with chopped coriander.

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(23) CUCUMBER  RAITA

Ingredients:--


* 250g Yoghurt
* 1 tsp sugar
* 1 tsp rock salt (sendha namak)
* ½ tsp roasted cumin powder( bhuna jeera powder)
* 1 cucumber


Method:--


* Pass the yoghurt through a sieve to get extra smooth yoghurt.
* Add the sugar and salt and mix well.
* Peel the cucumber and grate it.
* Add the grated cucumber to the yoghurt and mix well.
* Cool and serve garnished with the roasted cumin powder.

   
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(24) NARIYAL  KE  LADDOO


Ingredients:--


* 250g Desiccated coconut
* 250g khoya ( thickened milk)
* 300g powdered sugar
* ½ cup milk
* ½ tsp cardamom powder

Method:--

* Grate or crumble the khoya.
* Heat the milk and add the khoya and cook on slow heat for 3-4 mins.
* Add 200g desiccated coconut and remove from fire mix well.
* Allow to cool a little and add the sugar.
* Divide the mixture into 12 parts.
* Shape each part into balls and roll in the remaining desiccated coconut. 

* Cool and serve.


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(25) KUTTU  KI  KADHI

Ingredients:--


* 1 ½ cup Kuttu ka atta (buckwheat flour)
* 2 cup Yoghurt
* 1 large potato cut into small dices
* 1 tsp cumin seeds (jeera)
* 2 green chilies finely chopped
* Desi ghee (clarified butter) or groundnut oil to fry
* 2 cup water
* Rock salt (sendha namak ) to taste

Method:--

* Mix the potato dices with 1 cup kuttu ka atta and ½ tsp salt.
 
 Add 2 tbsp water and mix well to make pakoras (dumplings).
* Heat sufficient oil in a wok or kadhai to deep fry the dumplings.
* Put marble sized dumplings in the oil and deep fry till light golden.
* Mix the yoghurt and ½ cup kuttu ka atta with 2 cup water  and mix well.
* Heat 1tbsp oil in a pan and add the cumin seeds.
* Allow to splutter and add the chopped green chilies.
* Saute fot 1 minute and add the yoghurt mix.
* Bring to a boil stirring continuously.
* Reduce the flame and allow to simmer for 8-10 mins.
* Add the potato dumplings and simmer for 3-4 mins.
* Add salt to taste and serve garnished with coriander leaves.


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(26) STRAWBERRY  SMOOTHIE


Ingredients:--


* 500g strawberries
* 350 ml low fat yoghurt
* 400ml apple juice
* Crushed ice

Method:--


* Place all the ingredients in the blender and process until smooth.
* Serve in tall glasses.

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(27) PHALAHARI  KADHAI  PANEER

Ingredients:--


* 250g paneer (cottage cheese)
* 200g tomato puree
* 4 cloves
* 1” cinnamon stick
* 2-3 green cardamom
* 2 tsp cumin seed
* 3 tsp pepper corns
* 2 tomatoes
* 1 tsp Ginger paste
* 1 tbsp ginger juliennes
* 3 green chillies
* 1 tbsp desi ghee (clarified butter)
* Sendha namak(Rock salt)

Method:--


* Cut the paneer into 1” cubes.
* Cut each tomato into 8 parts and deseed.
* Slit the green chilies.
* Dry roast the cloves, cinnamon stick, cumin seeds, pepper corns and cardamoms.
* Remove from pan and allow to cool slightly.
* Coarsely grind the spices.
* Heat the ghee and add the ginger paste.
* Saute the ginger paste and add the tomato puree.
* Add half the ground spices and 1 cup water and bring to a boil.
* Add the paneer cubes and allow to simmer for5-6 mins.
* Add the tomatoes and simmer for 2-3 mins.
* Add the ginger juliennes, remaining ground spices, slit green chilies. 

* Season with rock salt and serve hot.

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(28) ALOO TIKKI


Ingredients:--

   
* 250g potatoes
* 100g paneer (cottage cheese)
* 2tsp finely chopped green chilies
* 2tsp chopped raisins
* 2tsp  chironjee (sunflower seeds)
* Sendha namak (rock salt ) to taste
* Desi ghee or Groundnut oil to shallow fry

Method:--

* Boil the potatoes. Peel and mash the potatoes till smooth.
* Add sendha namak and mix well. Divide into 12 equal parts.

For filling-

* Grate the paneer and mix in the green chilies, chopped green chilies, raisins and sunflower seeds.
* Divide into 12 equal parts.
* Flatten each part of the potato mix on your palm.
* Fill in one part of paneer mix and fold in from all sides.
* Flatten in the shape of a patty. 
* Heat the ghee in a pan.
* Shallow fry the pattice in medium hot oil till golden.
* Serve hot with coriander chutney or lemon slices.

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(29) SABUDANA  CUTLETS


Ingredients:--


* 1cup sago (saboodana)
* 400g potatoes
* 2tbsp chopped coriander
* 2tsp chopped green chilies
* Rock salt (sendha namak) to taste
* Groundnut oil or desi ghee (clarified butter)to shallow fry

Method:--


* Soak the saboodana (sago) in water for 30 mins.
* Drain and set aside.
* Boil the potatoes till done. Peel and mash fine.
* Add the soaked saboodanan, green chilies, coriander and salt to the potatoes and mix well.
* Divide the mixture into 16 equal parts.
* Roll our each part into a log  or a patty.
* Shallow fry in medium hot oil till golden.
* Serve with coriander chutney or meethi chutney.


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