Sabudana, samak ke chawal, kuttu flour, singhara flour, makhana – the nine-day long festival of Navratri is here. If you are planning to fast and are lost for options, we have compiled a list of innovative recipes for your fast that can easily be prepared using vrat-friendly foods and ingredients.
Dahi Bhalle Made in Kuttu Flour by Anand Rawat, Head Chef, Noor Mahal Palace Hotel, Karnal
Ingredients
2 tsp kuttu ka atta
2 medium boiled potatoes
2 green chillies finely chopped
½ tsp grated ginger
1 tsp salt
For Dahi
1 cup curd
½ tsp rock salt
¼ tsp roasted cumin powder
¼ tsp red chilli powder
1 tsp green coriander
Method
In a bowl mix finely grated boiled potatoes and add chilies, grated ginger and kuttu ka aata.
Mix all the ingredients properly and then a take a small lemon sized ball on an oiled palm and press it gently with hand and make a small disc.
Put this into an oiled plate and repeat the process. In case it is difficult to make it on palm you can even use a small piece pf plastic sheet.
Oil it lightly and place the ball on it and make a disc.
Once, 5-6 discs are made, put them in hot oil and fry them till they turn golden in colour. Make sure the oil is not too hot otherwise the vada will burn nor too cold- otherwise it will soak up lots of oil.
Once all the vadas are fried, place them in the prepared curd mixture
Curd mixture:
Beat the curd smooth and add rock salt, cumin powder, red chilli powder and mix well.
Now put the vadas in the curd mix and dip them well.
Sprinkle some red chili powder, cumin powder and garnish it with green coriander
Your vrat ke dahi bhalle are ready. If you like pour some tamrind chutney and green chutney on it.
Clay Oven Dahi Potato By Chef Naresh Joshi, Nukkad Cafe & Bar
Ingredients
500 gm baby potatoes
15 gm peanuts
1 tsp green chilli paste
1 gm rock salt
2 tsp roasted cumin seeds
1 1/2 cup yogurt
2 tbsp desi ghee
10 curry leaves
Method
Take yogurt in a big mixing bowl. whisk it well until smooth.
Add rock salt, green chilli paste and whisk again.
Now add boiled baby potatoes, crushed cumin seeds, mix well, cover it let it marinate for 1 hour.
Then put it in the clay oven and cook it in the oven. Once done, put the potatoes in the bowl, add curry leaves and crushed peanuts and mix it well. Now clay oven potatoes ready to serve
Garnish with coriander leaves and pinch of crushed cumin
Vegan Mango Ice cream by Chef Abhav Malhotra
Ingredients
1 cup coconut milk
1 cup mango cut in cubes, semi frozen (or any other fruit)
1 tbsp honey (more if choosing a tart fruit)
Method:
In a blender, blend the milk and mango cubes, till smooth and does not have any chunks.
Move to a freezer friendly bowl and freeze the mixture. Once completely frozen, blend this mixture and repeat the process 3 times, till you have it blended it again for the last time.
Move the blended mixture to your molds and freeze the cream overnight. Enjoy it the next day.
Quinoa Khichadi by wellness by Rihana Qureshi, celebrity nutritionist and wellness expert
Ingredients
1 cup-soaked quinoa
1/2 teaspoon ghee
4 curry leaves
2 chopped green chillies
Pinch of garam masala
Pinch of turmeric
3 cups water
Salt to taste
Method
Heat ghee in a cooker, add curry leaves, chillies, turmeric, salt, and water.
Bring it to boil. Add quinoa and cover the cooker.
Cook it for 10 min.
Serve hot with pickle and curd.
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