Healthy Navratri Recipes

Healthy Sabudana Khichdi

Directions

1. Rinse sabudana 2–3 times, then soak in just enough water to cover for 4–6 hours or overnight.
2. Press a pearl to check it is soft; it should mash easily without turning sticky.
3. Heat ghee or oil. Crackle the cumin, then add green chilli and boiled potato.
4. Add sabudana, peanuts and rock salt. Cook on low for 4–5 minutes, stirring gently, until translucent.
5. Switch off the heat, add lemon juice and coriander, and serve warm.

Kuttu Paneer Cheela

Directions

1. Mix the kuttu flour, rock salt and water into a smooth, pourable batter. Stir in the carrot, chilli and coriander.
2. Heat a non-stick pan and lightly grease it with ghee. Pour in a ladleful of batter and spread gently.
3. Add paneer on top. Cook on low to medium heat until the edges lift, then carefully flip and cook through.
4. Serve warm with plain yoghurt.

Samak Rice Vegetable Khichdi

Directions

1. Rinse the samak rice gently. Soak for 15–20 minutes, then drain.
2. Heat ghee in a pressure cooker or heavy pan. Add cumin and ginger; sauté briefly.
3. Add the bottle gourd, carrot and beans. Cook for 2–3 minutes.
4. Add the rice, rock salt and water. Pressure cook for 2 whistles, or cover and cook until soft.
5. Rest briefly, garnish with coriander and serve with plain curd.

Baked Sabudana Bites

Directions

1. Rinse and soak the sabudana for 4–6 hours until soft. Drain very well.
2. Mash the sweet potato. Add sabudana, peanut powder, coriander, cumin, rock salt and lemon juice.
3. Mix gently. If too soft, add a little more peanut powder.
4. Shape into small balls or tikkis and place on a lined baking tray.
5. Brush lightly with oil and bake at 190°C for 18–22 minutes, turning halfway, until lightly golden. Or air-fry until golden.

Rajgira Thalipeeth

Directions

1. Mix rajgira flour, grated bottle gourd, coriander, chilli, cumin and rock salt.
2. Add water gradually to make a soft dough.
3. Pat the dough into a thin round on a greased surface or wet cloth.
4. Cook on a hot pan with ghee until golden on both sides.
5. Serve with plain curd or vrat-friendly chutney.

Sweet Potato Chaat

Directions

1. Boil or steam the sweet potatoes until tender. Cool, peel and cube.
2. Combine with cucumber, roasted peanuts and coriander.
3. Season with roasted cumin and rock salt.
4. Add lemon juice just before serving and toss gently. Serve immediately.

Makhana & Dry Fruits Kheer

Directions

1. Heat the ghee in a pan and roast the makhana until crisp. Cool, then crush half for a thicker kheer.
2. Bring the milk to a gentle boil. Add the makhana and simmer for 10–15 minutes, stirring occasionally.
3. Stir in the dry fruits, jaggery and cardamom. Simmer for 2–3 minutes.
4. Serve warm or chilled.

Makhana Soft Chikki

Directions

1. Dry-roast the makhana over low heat for 6–8 minutes until crisp. Cool, then lightly crush some, leaving the rest whole.
2. Roast the peanuts, pumpkin seeds and sesame seeds separately; set aside.
3. Lightly grease a tray. Melt the jaggery with 1–2 teaspoons of water over low heat. Cook until sticky. Avoid overcooking.
4. Quickly mix in the makhana, nuts and seeds. Transfer to the tray and press gently. Cool slightly, then cut while still soft.

Paneer Salad Bowl

Directions

1. Cube the paneer and lightly sear in a pan, if desired.
2. Combine the vegetables and paneer. Top with pumpkin seeds and coriander.
3. Mix lemon juice, roasted cumin and rock salt for the dressing. Pour over the salad just before serving and toss gently.