Navratri Fasting Feast: 9 Days of Flavorful Recipes

As the leaves turn golden and the air carries a hint of chill, India comes alive with the vibrant celebration of Navratri. With exhilarating garba and dandiya performances, this nine day festival, dedicated to the worship of Goddess Durga, is a time for prayer, dance, and, of course, celebrated by fasting with delicious feasting everyday! Which calls for a lavish spread of homemade dishes. So, set your dinnerware, light up those diyas, and let's embark on a culinary journey through the heartwarming and hearty Navratri recipes for all nine days.

Recipe 1: Sabudana Khichdi 

The first day of Navratri marks a fresh start, and what better way to kickstart the festivities than with the divine Sabudana Khichdi? Here's how to prepare it:

Ingredients:

• 1 cup Sabudana 
• 2 medium-sized potatoes, peeled and diced
• 2 green chilies, finely chopped
• 1/2 cup roasted peanuts, coarsely ground
• Ghee (clarified butter) or vegetable oil
• Sendha Namak (rock salt) to taste
• Fresh coriander leaves for garnish
• Lemon wedges for serving

Instructions:

• Rinse the sabudana under cold running water until the water runs clear. Soak them in just enough water to cover for 4-5 hours or overnight. They should become fluffy and separate easily when pressed.
• After soaking, drain any excess water from the sabudana using a strainer.
• In a pan, heat ghee or vegetable oil over medium heat. Add the diced potatoes and sauté until they turn golden brown.
• Add the chopped green chilies and continue to sauté for a few more minutes until the potatoes are fully cooked.
• Lower the heat and add the soaked sabudana to the pan. Stir gently to combine.
• Add sendha namak (rock salt) and roasted peanut powder. Mix well and continue to cook on low heat for about 5-7 minutes until the sabudana pearls become translucent and soft.
• Once the sabudana is cooked, return the sautéed potatoes to the pan. Mix everything together gently and let it cook for another 2-3 minutes.

Garnish with fresh coriander leaves and serve hot with lemon wedges in your choice of plate.

Recipe 2: Rajgira Paratha

Savour the heartwarming Rajgira Paratha that brings together the essence of Navratri. And the best part? It’s super duper easy to make. 

Ingredients:

• 1 cup Rajgira (amaranth) flour
• 1 boiled and mashed potato
• 1 green chilli, finely chopped (optional)
• Sendha Namak (rock salt) to taste
• Ghee (clarified butter) for cooking

Instructions:

• In a mixing bowl, combine the rajgira flour, mashed potato, chopped green chilli (if using), and sendha namak. Knead the mixture into a soft, pliable dough using a little water if needed.
• Divide the dough into small equal-sized portions and roll them into balls.
• Place a ball of dough between two sheets of plastic wrap or parchment paper. Flatten it slightly with your hand.
• Use a rolling pin to gently roll out the dough ball into a round paratha, about 6-7 inches in diameter.
• Heat a non-stick pan over medium-high heat. Place the rolled paratha on the hot griddle.
• Cook for 1-2 minutes on each side, applying ghee and flipping it until both sides are golden brown.
• Serve hot with fresh yoghurt and mint chutney.

Recipe 3: Kuttu Ki Puri

Kuttu Ki Puri is a harmonious blend of earthy, nutty, and slightly sweet notes. The crispy texture gives way to a tender interior, creating a delightful contrast that leaves a lasting impression on your palate. Beyond its gastronomic appeal, Kuttu Ki Puri holds a special place in Indian tradition. It is an essential part of the Navratri fasting menu, as it adheres to the dietary restrictions of the festival.

Kuttu Ki Puri, also known as Buckwheat Poori, hails from the northern regions of India. Buckwheat, despite its misleading name, is not related to wheat at all; it is a pseudo-cereal, making it a gluten-free and nutrient-dense option for those with dietary restrictions.

Indulge in the delightful Kuttu Ki Puri that combines the richness of buckwheat flour with the earthy flavours of Navratri. Here's how to prepare it:

Ingredients:

• 1 cup Kuttu (buckwheat) flour
• 2 boiled and mashed potatoes
• Sendha Namak (rock salt) to taste
• Warm water for kneading
• Ghee (clarified butter) for frying

Instructions:

• In a mixing bowl, combine the kuttu flour, mashed potatoes, and sendha namak. Knead the mixture into a soft, pliable dough using warm water.
• Divide the dough into small, equal-sized portions and roll them into balls.
• Place a ball of dough between two sheets of plastic wrap or parchment paper. Flatten it slightly with your hand.
• Use a rolling pin to gently roll out the dough ball into a round puri, about 4-5 inches in diameter.
• Heat ghee in a deep frying pan over medium-high heat.
• Carefully slide the puri into the hot ghee. Fry until it puffs up and turns golden brown, then flip and fry the other side.
• Remove the puri from the ghee and place it on paper towels to drain any excess oil.
• Serve hot with aloo ki sabzi for a truly comforting meal.

Recipe 4: Singhara Atta Halwa 

In the realm of Indian desserts, where each bite is an invitation to a symphony of flavors, Singhara Atta Halwa stands out as a soul-satisfying treat that combines simplicity with unparalleled indulgence.

This sweet dish, made from water chestnut flour, or Singhara Atta, is a beloved dessert in every household and a must have during Navratri. The subtle sweetness of the sugar, the richness of ghee, and the nuttiness of the water chestnut flour, Singhara Atta Halwa is a celebration of contrasts.

Here's how you can prepare it:

Ingredients:

• 1 cup Singhara (water chestnut) flour
• 1/4 cup ghee (clarified butter)
• 1/2 cup sugar or jaggery
• 1/4 cup chopped nuts (almonds, cashews)
• Cardamom powder for flavour

Instructions:

• Heat ghee in a heavy-bottomed pan over medium heat.
• Add the singhara atta and roast it in ghee until it turns golden brown and emits a nutty aroma.
• In a separate pan, prepare a sugar syrup by dissolving sugar or jaggery in 1/2 cup of water. Bring it to a boil and then reduce the heat to simmer until the syrup thickens slightly.
• Slowly add the sugar syrup to the roasted singhara atta while stirring continuously to avoid lumps.
• Continue to cook the mixture on low heat, stirring constantly until it thickens and leaves the sides of the pan.
• Stir in cardamom powder and chopped nuts.
• Remove from heat and let it cool slightly before serving.
• Serve warm Singhara Atta Halwa as a delightful dessert that melts in your mouth.

Recipe 5: Makhana Kheer

The inviting aroma of Makhana Kheer transcends the boundaries of mere dessert. It is an orchestra of flavors and textures. It harmoniously blends the mild sweetness of sugar, the richness of ghee, and the earthy notes of roasted Makhana seeds. Fragrant cardamom adds a delicate, spicy layer to this exquisite dessert, elevating it to a realm of culinary perfection.

The tender yet slightly crunchy texture of the Makhana seeds provides a delightful contrast to the creamy backdrop, creating a symphony for the senses.

Indulge in the regal Makhana Kheer, a dessert fit for royalty. 

Here's how to prepare it:

Ingredients:

• 1 cup makhana (fox nuts)
• 1 litre milk
• 1/2 cup sugar or jaggery
• A pinch of saffron strands
• Chopped pistachios and almonds for garnish

Instructions:

• Heat a tablespoon of ghee in a pan over medium heat.
• Add the makhana and roast them until they turn crispy and golden brown. Set them aside.
• In a separate pot, bring the milk to a boil.
• Add the roasted makhana and simmer until they become soft and soak up the milk.
• Add sugar or jaggery and saffron strands. Continue to simmer until the kheer thickens.
• Garnish with chopped pistachios and almonds.
• Serve chilled to enjoy the royal decadence of Makhana Kheer.

Recipe 6: Banana Kebab

While seemingly simple, banana kebabs encapsulate the festive spirit in every bite. They harmoniously blend ripe bananas with aromatic spices, nuts, and a touch of sweetness, resulting in a dessert that is not only delicious but also symbolic of the devotion and warmth of Navratri.

Each kebab is a bite-sized piece of joy that tells a story of festivity. So, let's embark on a culinary journey to create these delectable Banana Kebabs that will add a touch of sweetness to your Navratri celebrations.

Ingredients:

• 4 ripe bananas
• 1/2 cup grated fresh coconut
• 1/2 cup powdered sugar (adjust to taste)
• 1/4 cup finely chopped nuts (cashews, almonds, or pistachios)
• 1/2 teaspoon cardamom powder
• 1 tablespoon ghee (clarified butter)
• A pinch of rock salt (sendha namak) for fasting
• Wooden skewers for kebabs
• Ghee or oil for grilling (if desired)

Instructions:

• Begin by peeling the ripe bananas and placing them in a mixing bowl. Mash them well using a fork or potato masher until you have a smooth banana puree.
• In a non-stick pan, add 1 tablespoon of ghee and heat it over low-medium heat.
• Add the grated fresh coconut to the pan and roast it gently until it turns slightly golden brown and releases a fragrant aroma. Stir continuously to avoid burning. This should take about 3-4 minutes. Remove from heat and let it cool.
• In the bowl with the mashed bananas, add the roasted coconut, powdered sugar, finely chopped nuts, cardamom powder, and a pinch of rock salt (sendha namak).
• Mix all the ingredients together thoroughly to form a smooth and well-combined mixture. Taste and adjust the sweetness by adding more powdered sugar if desired.
• Take small portions of the mixture and shape them into small cylindrical or oval kebabs.
• If you're using wooden skewers, gently insert one into each kebab, making sure they hold together securely.
• You have two options for cooking the kebabs: grilling or shallow frying.
• Once the Banana Kebabs are cooked to perfection, remove them from the grill or pan.
• Serve them warm as a delightful Navratri treat, either as a fasting snack or dessert.

Enjoy the heavenly sweetness and flavors of these Banana Kebabs during Navratri, and let them be a source of joy and nourishment during this special festival!

Recipe 7: Sama Chawal Khichdi

This wholesome and comforting dish is perfect for Navratri fasting, as it's made with sama chawal (barnyard millet) and an array of aromatic spices. Here’s the recipe that will not only tantalize your taste buds but also keep you nourished during this auspicious time.

Ingredients:

For the Khichdi

• 1 cup sama chawal (barnyard millet)
• 1/2 cup peeled and cubed potatoes
• 1/4 cup chopped carrots
• 1/4 cup chopped green beans
• 1/4 cup chopped capsicum (bell pepper)
• 1/4 cup roasted peanuts (coarsely crushed)
• 2 tablespoons ghee (clarified butter)
• 1 teaspoon cumin seeds
• 1 teaspoon grated ginger
• 1-2 green chilies, finely chopped (adjust to taste)
• 1/2 teaspoon black pepper powder
• A pinch of rock salt (sendha namak)
• 2 cups water

For the Tempering

• 1 tablespoon ghee (clarified butter)
• 1 teaspoon cumin seeds
• 8-10 curry leaves
• 1/2 teaspoon grated ginger
• 1/2 teaspoon grated coconut (optional)
• Chopped fresh cilantro for garnish

Instructions: 

• Rinse the sama chawal thoroughly under cold water and set them aside to drain.
• Heat 2 tablespoons of ghee in a deep, heavy-bottomed pan over medium heat.
• Add cumin seeds and let them splutter.
• Stir in grated ginger and chopped green chilies, and sauté for a minute until fragrant.
• Add the cubed potatoes, chopped carrots, green beans, and capsicum to the pan. Sauté for 3-4 minutes until they start to soften.
• Now, add the drained sama chawal and continue to sauté for another 2-3 minutes.
• Sprinkle black pepper powder and a pinch of rock salt (sendha namak) over the mixture, and give it a good stir.
• Pour in 2 cups of water and bring the mixture to a boil.
• Reduce the heat to low, cover the pan with a lid, and let it simmer for about 15-20 minutes, or until the millet and vegetables are tender and the water is absorbed. Stir occasionally to prevent sticking.
• In a separate small pan, heat 1 tablespoon of ghee over medium heat.
• Add cumin seeds, curry leaves, grated ginger, and grated coconut (if using).
• Let the tempering sizzle for a minute or two until the cumin seeds turn golden and the curry leaves become crispy.
• Once the khichdi is cooked, pour the prepared tempering over it and gently mix everything together.
• Garnish with coarsely crushed roasted peanuts and freshly chopped cilantro.

Your warm and comforting Sama Chawal Khichdi is ready to be served. It's a delightful way to celebrate tradition while savoring the nourishing flavors of this festive period.

Recipe 8: Vrat ke Chawal ka Pulao

This aromatic and flavorful pulao is specially crafted for fasting during Navratri, using ingredients that adhere to the fasting restrictions.  Create this fragrant and wholesome dish that will add warmth and joy to your Navratri celebrations with these simple steps.

Ingredients:

For the Pulao

• 1 cup vrat ke chawal (barnyard millet or sama rice)
• 1/2 cup cubed potatoes
• 1/2 cup cubed paneer (cottage cheese)
• 1/4 cup cubed carrots
• 1/4 cup green peas (fresh or frozen)
• 1/4 cup chopped green beans
• 1/4 cup chopped capsicum (bell pepper)
• 2 tablespoons ghee (clarified butter)
• 1 teaspoon cumin seeds
• 1-inch piece of cinnamon
• 2-3 green cardamom pods
• 4-5 whole cloves
• 1/2 teaspoon grated ginger
• 1-2 green chilies, finely chopped (adjust to taste)
• 1/4 teaspoon black pepper powder
• A pinch of rock salt (sendha namak)
• 2 cups water

Instructions:

• Begin by rinsing the vrat ke chawal thoroughly under cold water. Drain and set them aside.
• Heat 2 tablespoons of ghee in a deep, heavy-bottomed pan over medium heat.
• Add cumin seeds, cinnamon, green cardamom pods, and cloves. Sauté for a minute until the spices release their aroma.
• Add the cubed potatoes, paneer, carrots, green peas, green beans, and capsicum to the pan. Sauté for 3-4 minutes until they start to soften.
• Now, add the drained vrat ke chawal and continue to sauté for another 2-3 minutes.
• Sprinkle grated ginger, chopped green chilies, black pepper powder, and a pinch of rock salt (sendha namak) over the mixture. Stir well to coat the ingredients with the spices.
• Pour in 2 cups of water, and bring the mixture to a boil.
• Reduce the heat to low, cover the pan with a lid, and let it simmer for about 15-20 minutes, or until the millet and vegetables are tender and the water is absorbed. Stir occasionally to prevent sticking.

Once the pulao is cooked, gently fluff it with a fork to separate the grains. Place it in a serving bowl, garnish with freshly chopped cilantro and mint leaves to add a burst of freshness and color! And voilà, a perfect fusion of tradition and taste is ready to be served! 

Recipe 9: Kadhi and Sama Rice

A wholesome and tangy dish that combines the rich flavors of yogurt-based curry with the nuttiness of Sama rice (barnyard millet) is a super comforting and nourishing meal, perfect for celebrating Navratri with a taste of tradition and a twist of innovation.

Ingredients:

For the Kadhi

• 1 cup yogurt (curd), whisked
• 2 tablespoons sama chawal (barnyard millet)
• 1 tablespoon singhare ka atta (water chestnut flour)
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon grated ginger
• 1-2 green chilies, finely chopped (adjust to taste)
• 1/4 teaspoon black pepper powder
• A pinch of rock salt (sendha namak)
• 2 cups water
• Fresh cilantro leaves, chopped for garnish

For the Sama Rice

• 1 cup sama chawal (barnyard millet)
• 2 cups water
• 1/2 teaspoon ghee (clarified butter)
• A pinch of rock salt (sendha namak)

Instructions:

• Start by rinsing the Sama chawal (barnyard millet) for both the Kadhi and the Sama Rice. Drain and set aside.
• In a separate pot, combine 1 cup of Sama chawal, 2 cups of water, a pinch of rock salt, and 1/2 teaspoon of ghee.
• Bring the mixture to a boil, then reduce the heat to low, cover with a lid, and simmer for 15-20 minutes or until the Sama chawal is tender and the water is absorbed.
• For kadhi, take a mixing bowl, whisk together 1 cup of yogurt and 2 cups of water until smooth.
• Add singhare ka atta (water chestnut flour) to the yogurt mixture and whisk thoroughly to prevent lumps.
• Heat a deep saucepan over medium heat. Add 1/2 teaspoon of cumin seeds and sauté until they start to splutter.
• Stir in grated ginger and chopped green chilies, sauté for a minute until fragrant.
• Pour the yogurt mixture into the saucepan, stirring constantly.
• Add black pepper powder and a pinch of rock salt (sendha namak) to the Kadhi mixture.
• Continue to cook over low heat, stirring continuously until the Kadhi thickens and starts to boil. This should take about 15-20 minutes.
• While the Kadhi is simmering, check on the Sama Rice. Once it's cooked, fluff it with a fork and keep it warm.

Ladle the hot Kadhi into bowls and garnish with freshly chopped cilantro leaves. Serve the Sama Rice on the side or as a bed for the Kadhi. This Kadhi and Sama Rice dish is not just a meal; it's a celebration of the festival's spirit and a testament to the incredible flavors that fasting can offer.

So, as you set your dinner table with the utmost care and place these dishes upon it, remember that they carry the weight of tradition, the warmth of family, and the essence of home. Remember, your choice of dinnerware can enhance the visual appeal of these dishes. Opt for plates and bowls that resonate with the festive spirit of Navratri. 

Here's to a Navratri filled with love, togetherness, and a feast that embodies the very heart of this beautiful celebration. Wishing you a blessed and truly festive Navratri, where every meal is a reminder of the love that binds us all.