We are in the sacred nine-days festival of Goddess Durga, we also call Chaitra Navratri. It is celebrated with great devotion across India. Fasting is a tradition observed during these days where devotees consume ‘vrat ka khana’ only which signifies avoiding onion, garlic and whole grains. Foodism is here with excitingly easy vrat recipes including  falhari recipes for you to try this festival - 

Vrat Wale Paneer Tikka

Ingredients 

• 200g paneer (cubed)
• ½ cup curd (whisked)
• ½ tsp sendha namak
• ½ tsp black pepper
• ½ tsp cumin powder
• ½ tsp ajwain (carom seeds)
• ½ tsp lemon juice
• 1 tbsp ghee for grilling

Instructions 

1. Mix curd, sendha namak, black pepper, cumin powder, ajwain, and lemon juice. Coat the paneer cubes well and let it marinate for 20 minutes.
2. Heat a grill pan with ghee and roast the paneer cubes until golden brown on all sides.
3. Sprinkle some lemon juice and serve with vrat-friendly chutney.

Sabudana Khichdi

Ingredients 

• 1 cup sabudana
• 1 medium-sized potato (boiled and diced)
• ½ cup roasted peanuts (coarsely crushed)
• 1 green chilli (finely chopped) 
• 1 tsp cumin seeds (jeera)
• 1 tbsp ghee or peanut oil
• Rock salt (sendha namak) to taste
• 1 tbsp lemon juice
• Fresh coriander leaves for garnish

Instructions 

1. Wash sabudana thoroughly until the water runs clear, then soak it in just enough water to cover it. Let it sit for 5-6 hours or overnight. Drain any excess water.
2. Heat ghee in a pan, add cumin seeds and let them splutter. Add chopped green chillies and sauté for a few seconds.
3. Toss in boiled diced potatoes, mix well, and cook for a minute. Add crushed peanuts and stir.
4. Add the soaked sabudana and rock salt. Stir gently and cook on a low flame for about 5-7 minutes until the sabudana turns translucent.
5. Squeeze lemon juice, mix well, and garnish with fresh coriander. Serve hot.

Samak Rice Pulao

Ingredients

• 1 cup samak rice (barnyard millet)
• 1 tbsp ghee
• 1 tsp cumin seeds
• 1 green chilli (finely chopped)
• 1 small carrot (chopped)
• ½ cup green peas (optional)
• ½ tsp sendha namak (rock salt)
• 2 cups water
• 1 tbsp chopped coriander leaves

Instructions

1.  Wash samak rice thoroughly and soak for 10-15 minutes.
2. Heat ghee in a pan, add cumin seeds and let them crackle. Add chopped green chillies and sauté for a few seconds. 
3. Add chopped carrots and peas and saute for 2 minutes
4. Drain and add the soaked samak rice, mix well, and pour in 2 cups of water.
5. Cover and cook on a low flame until the rice is soft and fluffy. Garnish with coriander and serve hot.

Shakarkandi Chaat 

Ingredients 

• 1 large sweet potato (boiled & cubed)
• ½ tsp sendha namak
• ½ tsp black pepper
• ½ tsp roasted cumin powder
• 1 tbsp lemon juice
• 1 tbsp chopped coriander
• 1 tsp pomegranate seeds

Instructions 

1. Boil, peel, and cube the sweet potato.
2. Add sendha namak, black pepper, roasted cumin powder, and lemon juice; toss well. 
3. Sprinkle fresh coriander and pomegranate seeds. Serve chilled or at room temperature.

Kuttu ki Poori

Ingredients

• 1 cup kuttu ka atta (buckwheat flour)
• 1 medium-sized potato (boiled & mashed)
• ½ tsp sendha namak (rock salt)
• ½ tsp black pepper powder
• 1 tbsp chopped coriander leaves
• ½ cup water (as needed)
• Oil or ghee for deep frying

Instructions 

1. In a bowl, mix kuttu flour, mashed potato, rock salt, and black pepper. Add water little by little and knead into a stiff dough.
2. Divide the dough into small balls and roll them into small puris. (Tip: Roll them between two sheets of plastic to prevent sticking
3. Heat oil in a kadhai, and deep fry the puris on medium flame until they puff up and turn golden brown.
4. Drain on paper towels and serve with aloo sabzi or curd.

Lauki ka Halwa

Ingredients 

• 1 cup grated lauki (bottle gourd)
• 1 cup milk
• 2 tbsp sugar
• ½ tsp cardamom powder
• 1 tbsp ghee
• 1 tbsp chopped nuts (almonds & cashews)

Instructions 

1. Heat ghee in a pan, add grated lauki, and sauté for 5 minutes until soft.
2. Add milk and let it simmer until absorbed.
3. Add sugar and cardamom powder, stir well, and cook until thick. Garnish with nuts and serve warm.

Makhana Kheer

Ingredients 

• 1 cup makhana (fox nuts)
• 2 cups milk
• ¼ cup sugar
• ¼ tsp cardamom powder
• 1 tbsp ghee
• 2 tbsp chopped nuts (almonds & pistachios)

Instructions 

1. Heat ghee in a pan, add makhanas and roast until crisp. Crush half of them into smaller pieces.
2. In a separate pan, bring milk to a boil. Add roasted makhanas and let simmer for 10 minutes.
3. Add sugar, cardamom powder, and chopped nuts. Stir and cook for another 5 minutes.
4. Garnish with more nuts and serve.

So this Navratri is fast but do not compromise with taste! These easy peasy Navratri vrat recipes and falhari food will ensure to keep your fasting spirits up. Download Foodism for more such recipes.