Feasting in Spirit: 11 Navratri Recipes for a Culinary Celebration

Navratri, a vibrant and spiritually significant Hindu festival, is celebrated with great enthusiasm across India. During this nine-night festival, devotees pay homage to the goddess Durga and engage in various cultural and religious activities. One of the most delightful aspects of Navratri is the special culinary tradition associated with it. Navratri recipes are a delectable fusion of flavors, colors, and fasting-friendly ingredients. These dishes cater to the dietary restrictions observed during the festival, with an emphasis on purity and sattvic (wholesome) principles. From crispy and spiced potato dishes to sweet delicacies like sabudana khichdi and coconut laddoos, Navratri recipes offer a diverse culinary journey that celebrates both spirituality and taste.

Sabudane ki Kheer by Chef Rajesh Sharma, Executive Sous Chef, Skyview by Empyrean

Ingredients:

• White Sabudana
• Water
• Boiled milk
• Sugar
• Cardamom powder
• Cashews and Almonds
• Ghee (to roast the nuts)

Instructions:

1. Heat 2 cups of water in a deep non-stick pan. Add sabudana, mix, and cook until done.
2. Add milk, mix well, and cook on low heat for 4-5 minutes.
3. Heat ghee in a small non-stick pan. Add almonds and cashew nuts and sauté on medium heat until golden.
4. Add sugar to the sabudana mixture, mix well, and continue to cook.
5. Add raisins to the nuts, mix and sauté for a minute. Add the sautéed nuts to the sabudana mixture and mix well.
6. Add cardamom powder, mix well, and cook on medium heat for 10-20 minutes.
7. Serve warm.

Vrat ki Khichdi by Chef Sheriyar, Culinary Director, Della Resorts

Ingredients:

• Fried Makhana & Peanuts
• Pomegranate Pearls
• 1 fresh Green Chilli, sliced

Method:

1. In a kadai, heat ghee and add cumin seeds, curry leaves, and potatoes. Sauté for 2 minutes on medium heat.
2. Add peanuts, green chilies, and sauté for a minute.
3. Then add washed barnyard millet, sendha namak, and sauté for another minute. Add water, mix everything, cover, and let it cook on medium heat until fully cooked.
4. Once cooked properly, remove the lid, add the remaining ghee used in frying makhana & peanuts, and let it sit aside for 5-10 minutes so that it retains its shape.
5. Now remove and serve hot in a serving plate, then garnish with fried makhana & peanuts, pomegranate pearls, and sliced green chilies.

Kache Kele Ka Kebab Burger by Veeraj Shenoy, Chief Officer – Food and Beverage, Malpani Group

Ingredients – Vrat Burger Bun:

• Sieved Rajgira Flour – 2 cups
• Milk Powder – ¼ Cup
• Powdered sugar – 2 Tablespoons
• Sendha Namak – to taste
• Baking powder – ½ Tsp
• Baking powder – 1/2 Tsp
• Curd – 1/2 cup
• Ghee – 2 Tablespoons
• Milk – To knead the dough

Ingredients – Raw Banana Kebabs:

• Raw Banana – 4 Medium size
• Green Chilli – 20 Gm
• Ginger – 20 Gm
• Coriander – 50 Gm
• Mint leaves – 50 Gm
• Sendha Namak – To taste
• Black Pepper Powder – To taste
• Kuttu Atta – For binding
• Ghee – 5 ML
• Chopped Nuts – 30 Grams
• Oil for Deep frying

Method for Bun:

1. Sieve and mix all ingredients in a bowl.
2. Add milk and knead heavily for around 10 minutes to make a soft dough.
3. Shape them into balls and leave them aside to rise.
4. Cover and rest for 45 minutes.
5. Brush some ghee before baking.
6. Bake for 30 minutes at 180 degrees.

Method for Kebabs:

1. Peel and steam the raw bananas.
2. Mix in all the ingredients and season according to taste.
3. Add kuttu atta for binding to form shaping consistency of the mixture.
4. Form into small tikkis/patties as per the size of the bun.

Assembly:

1. Cut the burger bun in half and toast in ghee.
2. Apply date and tamarind chutney/green chutney.
3. Place the kebab in between.
4. Add slices of tomatoes and cucumber.
5. Place the burger crown on top.
6. Secure with some cherry sticks, and the dish is ready to be served.

Shakarkandi Halwa by Chef Aditi Singh, CYK Hospitalities

Ingredients:

• 2 sweet potatoes (shakarkandi), medium to large
• 4 tablespoons sugar or as required (depends on the sweetness of the sweet potatoes)
• 7 to 8 tablespoons ghee
• 3 to 4 green cardamoms, crushed or powdered, or ½ teaspoon green cardamom powder
• 12 to 15 strands of saffron (optional)
• Handful of Mixed Nuts (Cashews, Almonds, Raisins, Walnuts)

Instructions:

1. Boil the sweet potatoes first, adding water as needed in a pot on the stovetop or in a pressure cooker.
2. Soak saffron in lukewarm milk and let it sit.
3. Drain the water and set aside the cooked sweet potatoes to become warm. The sweet potatoes should be fork-tender and softened well after cooking.
4. When the sweet potatoes become warm, peel and mash them with a potato masher.
5. Heat ghee in a heavy kadai (wok) or pan.
6. First fry the mixed nuts.
7. Remove them when they become golden and keep aside.
8. In the same pan, add the mashed sweet potatoes.
9. Stir well and sauté the sweet potato for 12-15 minutes until it starts changing its color and develops an aroma.
10. Add sugar. Mix and sauté for 4 to 5 minutes on medium-low to medium heat.
11. Now add cardamom powder and stir to mix.
12. Add saffron milk and mix again.
13. Keep on stirring and cooking the halwa until the ghee starts to leave the sides of the halwa.
14. Lastly, add the fried mixed nuts and stir again.

Fruit Chaat with Sago Crisp by Chef Sidharth Sharma, Café Staywoke, Gurugram

Ingredients:

• Sago papad – 120g
• Ghee – 200g
• Red apple – 30g
• Green apple – 30g
• Pomegranate – 30g
• Kiwi – 30g
• Papaya – 30g
• Coriander – 5g
• Green chilli fresh – 5g (adjust as per taste)
• Rock salt – As per taste
• Jeera powder – 2g
• Honey – 2g
• Amchoor powder – 5g
• Fresh edible flowers – few petals

Method:

1. Heat the ghee in a pan, then fry the sago papad until puffed-up and crispy. Break them into bite-size pieces and keep aside.
2. Cut the fruits into small cubes similar to pomegranate kernels and place them in a mixing bowl.
3. Add chopped green chilli, chopped fresh coriander, a pinch of rock salt, some mango powder, and cumin powder.
4. Mix the ingredients together and, using a small spoon, place some on each of the pieces of sago papad.
5. Garnish with edible flowers.

Rasbharai by Chef Kush Koli, Head Chef, SAGA, Gurugram

Ingredients:

• ¼ cup Samaks rice
• 1 liter whole milk (4 cups)
• 6 tablespoons sugar or add as required
• ½ teaspoon green cardamom powder
• 1 tablespoon blanched almonds
• 1 tablespoon chopped or sliced cashews
• 1 tablespoon chopped or sliced unsalted pistachios
• 1 tablespoon golden raisins

Preparation:

1. Rinse ¼ cup rice a couple of times until the water runs clear of the starch. Then soak the rice in enough water for 15 to 20 minutes.

Cooking Rice:

2. Take whole or full-fat milk in a pan. Keep the pan on a low to medium-low heat. Stir at intervals so that the milk does not stick at the bottom of the pan. Let the milk come to a boil.

3. After the milk begins to boil, drain all the water from the rice and add it to the hot boiling milk. Simmer and cook rice on low heat. Cook the rice grains till they are 50% done or half-cooked.
4. Then add sugar, simmer till the rice is almost cooked. Add ½ teaspoon green cardamom powder, blanched and peeled sliced almonds and chopped cashews and sliced pistachios. Mix well.
5. Again mix and continue to cook on a low flame until the rice kheer thickens, and the rice grains have completely cooked. Switch off the heat when the rice grains are completely cooked. Lastly, add 1 tablespoon golden raisins and now add 1 tablespoon rosewater or kewra water.

Rasgulla Recipe

Making Chenna:

Assembly: 

Take one piece of rasgulla place it in a bowl and pour over the rice kheer and garnish with sliced almond and pista, edible flower.

Paal Payasam by Chef Ashish Singh, Corporate Chef, Dhansoo Café, Gurugram

Ingredients:

• ¼ cup Sama ke chawal (barnyard millet)
• 2 ½ cups Milk
• Few strands of Saffron
• ⅓ cup Sugar
• 5 Almonds, chopped
• 5 Cashew nuts, chopped
• 5 Raisins
• ¼ teaspoon Green cardamom seeds powder

Instructions:

1. Wash barnyard millet well and soak in enough water for at least 30 minutes.
2. After 30 minutes, drain all the water.

Cooking: 3. Heat the milk in a heavy-bottomed pan on medium heat. Add rice to it.

4. Add saffron.
5. Cook it until the barnyard millet gets cooked properly. This will take about 10-12 minutes. Stir in between and also keep scraping the sides of the pan.
6. Add sugar and mix.
7. Add the chopped nuts and raisins.
8. Add green cardamom powder and mix well.
9. Cook for another 2-3 minutes or until the kheer thickens slightly.
10. Then turn off the heat.

Khajur Gud Ke Rasgulle by Anand Rawat, Corporate Executive Chef at Noormahal Palace, Karnal

Ingredients:

• 1 litre full-fat milk or whole milk
• 3 tablespoons vinegar or lime juice (add more or less)
• 1 teaspoon milk powder
• 1 cup date palm jaggery, grated
• ½ cup sugar
• 4 cups water
• 1 teaspoon cardamom powder

Instructions:

Making Chenna for Rasgulla:

1. Heat the milk in a pan and bring it to a boil.
2. Once the milk starts to boil, reduce the flame and add 1 teaspoon vinegar at a time and stir. Repeat the process until you see the milk curdles and whey separates.
3. Strain it with muslin cloth and rinse under running water to get rid of any sourness from the vinegar or lime juice.
4. Now squeeze gently to drain out extra water and put it under a heavy object for 5-10 minutes. The chhena should not be too dry.

Making Chenna Balls:

1. Knead the chenna with milk powder by mashing with your hand until you get a smooth dough or your hands become slightly greasy. It will take around 8-10 minutes to get a smooth dough.
2. Divide the dough into equal portions and make small, round balls. Ensure they are crack-free, or else they will break while cooking.

Making Jaggery Syrup:

• In a wide-bottomed pan or pot, heat water followed by sugar, khajur jaggery, and cardamom powder. Bring them together to a boil until khajur jaggery melts. The syrup must be of a runny consistency. No need to make one string or two strings.

For Making Jaggery Rasgulla:

1. Add the chenna balls slowly one by one to the bubbling syrup. Cover and let them cook for 8-10 minutes over high flame.
2. Remove the lid, and you can see the balls have increased in size. Now slowly turn each of them around once and cook them again over a high flame for 3 minutes.
3. Once done, reduce the flame to low to medium. Cover and cook for 15 minutes more. Check in between and slowly turn them around twice.
4. Remove from the flame and transfer to a bowl with the syrup. Let them rest for 4-5 hours. Remember, the rasgullas must be soaked in the syrup, or they will flatten.
5. Khajur Gud Ke Rasgulle is ready to serve.

Please Note:

• The chenna for making the rasgulla should not be too dry or moist. If it is too dry, rasagullas will turn hard. If too moist, they will not retain their shape and may break while cooking.
• Do not over-knead the chenna, or else the rasgullas will become hard.
• Use a big vessel or pan with enough space for the balls to move and grow in size.
• Cooking time: 8-10 minutes on high flame with the lid on, then 2 minutes over high flame with the lid off, and finally 15 minutes over low to medium flame with the lid on.
• The syrup should be of a runny consistency. If it becomes thick, add some water. If you want to add more khajur jaggery, take some premade syrup and heat it with khajur jaggery until the syrup is ready. Let it cool completely and then pour it over the khajur gud rasgullas. Do not add extra water, as it may affect the rasgullas.

Bagara Annam Recipe By Chef VH Suresh, Corporate Executive Chef, Platform 65

 Ingredients:

• Basmati Rice – 500g
• Ginger garlic – 75g
• Whole masala – 10g
• Pudina – 1 bunch
• Onion – 1 piece
• Green chillies – 4 pieces
• Curry leaves – a few
• Ghee – as per taste

METHOD:

1. Take a thick-bottomed pan and place it on the flame.
2. Heat oil and add onions, whole masala, and ginger-garlic paste.
3. After frying, add chilies, curry leaves, and pudina.
4. Add soaked Basmati rice.
5. Pour water equal to the quantity of rice.
6. Cook it until the rice has a soft texture.
7. Finally, add ghee and serve it hot.

Fruit Salad with Yogurt Dressing by Voltas Beko

Ingredients:

1. Assorted fruits (banana, apple, pomegranate, etc.), chopped
2. 1 cup thick yogurt
3. 2 tbsp honey
4. 1/2 tsp cardamom powder

Steps:

1. In a mixing bowl, combine yogurt, honey, and cardamom powder. Mix well to prepare the dressing.
2. Toss the chopped fruits in the dressing.
3. Refrigerate for a couple of hours before serving for a refreshing and healthy dessert. The NeoFrost Dual Cooling technology in Voltas Beko refrigerators will ensure that your food is chilled at the optimum temperature retaining its flavour and freshness.

Karare/ Crispy Alu Chaat by Sayonee Ghai, Mithai Ministry

Ingredients:

4-5 pieces of boiled potatoes

1 tablespoon hing

1 tablespoon gram flour

1 tablespoon rice flour

1 tablespoon red chilli powder

1 tablespoon coriander powder

1 tablespoon garam masala powder

1 teaspoon turmeric power

1 teaspoon anar dana seeds

1 teaspoon cumin powder

Chopped coriander leaves

Oil for frying

Curd for serving

For the green chutney: 

200 grams mint leaves

200 grams coriander leaves

1 teaspoon chat masala

1 teaspoon jeera

1 teaspoon hing

2-3 green chillies

1 inch ginger

1 teaspoon carom seeds

1 teaspoon lemon juice

Salt as per taste

For the sweet and tangy chutney: 

300 grams of jaggery

200 grams of imli/ tamarind

1 tablespoon of Sauf seeds

1 tablespoon of red chilli powder

Salt as per taste

Preparation: 

• Start by boiling 4-5 potatoes until they’re fully done.
• To the peeled and mashed potato, add salt, cumin powder, coriander powder, chilli powder, turmeric powder, a little bit of hing, a few carom seeds, 1 teaspoon chat masala, 1 teaspoon anar dana seeds, 1 tablespoon of gram flour and rice flour each, and a handful of chopped coriander leaves,mix well and form small tikis
• Shallow fry until crisp from both sides and set aside

For chutney:

Green Chutney:

• In a blender add coriander leaves, mint leaves, green chillies, lemon juice, salt, hing, chat masala, ginger, cumin powder and carom seeds along with 2-3 tablespoons of water and grind well until a thick paste is formed

Tamarind sweet chutney:

• Boil the tamarind for 15 mins and strain the pulp well.
• To a pan add jaggery, salt, hing, red chilly powder and sauf powder and mix until the jaggery melts. Combine both mixtures and cook till you get a boil and set aside.erve sweet potato halwa hot, warm, or cold.

It’s time to assemble and serve

Navratri fasting need not be bland or boring. With the help of your microwave and refrigerator, you can create these delicious Navratri fusion recipes that are sure to please your taste buds. Plus, when the feast is over, Voltas Beko dishwashers will be there to help you clean up effortlessly. Enjoy a flavourful and hassle-free Navratri with these delightful recipes and convenient kitchen appliances!