Festive Fever 2023: Vegetarian Dishes To Try On Navratri- Check Out Interesting Recipes

During these nine nights dedicated to Goddess Durga, many people abstain from eating non-vegetarian food, grains, and certain ingredients.

Recipes To Try During Navratri

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Navratri, the vibrant and auspicious Hindu festival, is a time for devotion, fasting, and celebration. During these nine nights dedicated to Goddess Durga, many people abstain from eating non-vegetarian food, grains, and certain ingredients. This period of fasting, however, doesn't have to be dull or flavourless. The dishes can be a delightful fusion of colours, flavours, and ingredients while adhering to the dietary restrictions. 

Here are some dishes to try during this time:

1. Aromatic bale Elle (banana leaf) Idli with coconut chutney (By Prabhjeet Singh, Chef De Cuisine, Conrad Pune)

Ingredients:

• Samak chawal 200 gm
• Sendha namak 5 gm
• Black pepper 1 gm 
• Curd 50 gm 

For Coconut chutney 

• Sendha namak 2 gm
• Cashewnut 50gm
• Coconut grated 100 gm
• Curry leaf 2 no
• Green chilli 2 no 

Method:

• Firstly, in a large bowl take 200 gm Samak chawal and rinse well.
• Soak in water for 20 min. Grind to smooth and fluffy batter adding water as required.
• Now in another bowl take 50 gm of curd and mix it in a batter.
• Mix well helps to aid fermentation.
• Now cover and keep in a warm place for 2 hours for fermentation.
• Then add sendha namak and black pepper and mix well.
• Now to prepare the cups from banana leaf, cut the banana leaf and make a Cylindrical shape.
• Place the mold and put the cylindrical filled with batter to a steamer cover it and steam for 20 minutes or until the idlis are cooked well.

For Coconut chutney 

• Take a bowl add coconut grated, sendha namak, green chilli, cahewnut, curry leaf and grind into smooth paste.

 

Aromatic bale Elle (banana leaf) Idli with coconut chutney (By Prabhjeet Singh, Chef De Cuisine, Conrad Pune)

2. Lazzat e Taam Phaldhari kofta with Kuttu Crisp (By Prabhjeet Singh, Chef De Cuisine, Conrad Pune)

Ingredients:

• Pumpkin 200gm
• Sendha Namak 50gm
• Green chili 5gm
• Cumin seed 1gm
• Tomato 100gm
• Potli masala 5 gm for ( dhungar )
• Saffron strand 4 no
• Almond 50 gm
• Cashewnut 50gm
• Singada Atta 50gm 
• Potato’s 100gm 
• Sugar 5gm
• Ghee 100gm
• Micro greens 5 gm
• Cooking cream 15ml

Method:

For Lazzat-e-taam gravy

• Take a pan, add ghee tempered with cumin seed, and green chilli, fresh tomato puree, brown cashew and almond paste cook all ingredients until oil released. Finished with cream.

For Kofta:

• Take a pan, add ghee tempered with cumin seed and chopped green chili after little sautéing add grated pumpkin and boiled potato, cashew, almond and cooked till dry thick paste consistency form cool the mixture and put singada Atta to bind it .make an equal size balls and deep fry in ghee. 

For making Kuttu Pukhasta crisp:

• Make a tight dough with Kuttu Atta and dry nuts, ghee, salt, sugar, and water and cooked on griddle until get crisp.

For assembling:

• Take a plate, pour sauce on it and add kofta and place kuttu pukhasta crisp on side, garnish it with, almonds and fresh greens.

 

Lazzat e Taam Phaldhari kofta with Kuttu Crisp (By Prabhjeet Singh, Chef De Cuisine, Conrad Pune)

3. Peanut Sundal (By Chef Roopa Nabar, TTK Prestige)

Ingredients:

• 3 cups fresh pealed peanuts
• 1 tablespoon oil
• ½ tsp hing, (asafetida)
• 3 green chilis roughly chopped
• Few curry leaves
• ½ tsp pepper powder
• ½ tsp sugar
• ½ cup grated fresh coconut
• Salt to taste

Method: 

• In a pressure cooker add peanuts, 1 cup water pinch of salt and pressure cook for 3-4 whistles till they go soft.
• Once cool, drain water and keep aside.
• Heat kadai, add oil, add hing, curry leaves, green chilis. Once spluttered add cooked peanuts, sauté.
• Add salt, sugar, pepper powder, mix and cook for 2 minutes
• Add grated coconut, mix and serve

 

Peanut Sundal (By Chef Roopa Nabar, TTK Prestige)

4. Sweet Potato Khichdi: (By Chef Roopa Nabar, TTK Prestige)

Ingredients:

• 3 cups grated sweet potato
• 2 tablespoons ghee
• 1 tablespoon peanut oil
• 1 teaspoon cumin seeds
• 2-3 green chilies, chopped
• ¼ teaspoon hing (asafetida)
• Salt to taste
• Sugar to taste
• ½ cup grated fresh coconut + for garnishing 
• ½ cup coarse peanut powder
• 2 tablespoons chopped fresh coriander leaves

Method:

• Heat ghee and oil in a kadai. Add cumin seeds, green chillies, hing, mix well and add sweet potatoes. Sauté on high heat for 2 minutes till potatoes become translucent. Cover and cook on low heat for 5 minutes.
• Add salt, sugar, coconut, peanut powder and 1 tablespoon chopped coriander. Mix well and cook for 2 minutes or till the mixture is dry.
• Garnish with coconut and remaining chopped coriander and serve hot.