Hindus celebrate Goddess Durga and her nine manifestations during the auspicious holiday of Navratri, also known as Nauraat. Devotees quit eating non-vegetarian food and began eating wholesome vegetarian meals at this time.
During the auspicious month of Navratri, also known as Nau-raat, we worship Goddess Durga and her nine forms. Maa Durga is revered during the festivals in nine different forms. The holiday is observed across regions of the country.
During this period, fasting is considered to bring good fortune, money, and health. People prefer to consume vegetarian food during this time, even avoiding foods like onion and garlic. Devotees who follow the Navratri fast cook a variety of scrumptious dishes, including sweet potatoes, Singhare, Kuttu ka Atta, and boiled potatoes with sainda namak and curd.
Some of the healthy delicacies with their recipes are as follows:
1) Kuttu Ki Puri
● Preparation Time - 7 to 15 minutes
● Ingredients
- Oil
- ½ Teaspoon chilli paste
- Rock Salt
- 1 Teaspoon Chilli Paste
- 1 cup Buckwheat Flour
- Boiled Flour
- 1 inch grated Ginger
● 5 Steps Recipe:
- Fill a basin with buckwheat flour. Add mashed potatoes, ginger, rock salt, black pepper, and green chilli paste. Mix well.
- To make the dough of medium consistency, gradually add the boiling potatoes. Knead the dough as often as necessary to keep it from being too soft and make rolling the poori difficult.
- Make a round peda out of it.Once the peda has been dusted with buckwheat flour, roll it to make a poori.
- Meanwhile, heat the oil for frying pooris. After the oil is hot, the poori should be fried until it gets golden brown on both sides over a high flame.
- When it’s done, serve it on a large plate. Prepare every poori the same way.
2. NAVRATRI SPECIAL ALOO KI SABZI
● Preparation Time- 10-15 MINUTES
● Ingredients
- 2 Tablespoon Ghee
- Green chillies around 3 to 4
- 2 chopped medium-sized tomatoes
- Black Pepper 1 teaspoon
- Corriander leaves ½ cup
- Ghee 2 tablespoon
- Boiled and halved 3 potatoes
- 1 cup Peanuts
5 Steps Recipes:
- Boil potatoes, peel them, and set aside for some time.
- Peanuts can be briefly toasted in a frying pan with hot ghee or cooking oil.
- Pour ghee into the same pan. Toast some jeera (cumin) with a low flame. Add diced tomatoes, green chillies, potatoes, salt, and pepper.
- Toast potatoes over a medium flame and add toasted peanuts.
- Garnish with finely chopped coriander before serving the dish
3. Nuts and Makhana Kheer
● Preparation Time - 40 to 45 minutes
● Ingredients
- Lotus seeds (1 cup)
- Sugar ¾ cup
- A few strands of Saffron
- Nutmeg ½ tablespoon (Jaiphal Powder)
- 2 tablespoon Ghee
- Full Fat Milk (5 cups)
● 5 Steps Recipes:
- In order to prepare makhane ki kheer, preheat the ghee in a large nonstick pan. Add the lotus seeds, and cook over medium heat for 3 to 4 minutes, or until they get crunchy and crispy.
- Remove it from the flame, let it cool, and then blend it in a mixer until it become coarse powder and keep it aside for some time.
- In a large, deep nonstick pan, put the milk to boil. Add the sugar, stir well, and simmer over high heat (aproximately two minutes) until the sugar dissolves.
- Turn down the heat to medium-low, add the coarsely ground lotus seeds, stir well, and cook for 19 minutes, swirling and scraping the pan’s edges as necessary, until the milk has reduced to half.
- After mixing well, add the saffron and nutmeg powder. Cook on a medium flame for 1 more minute, then turn off the heat and let the mixture cool completely. Makhane ki kheer should be chilled for at least an hour before serving, you may also garnish it with pistachios.
