Navaratri Recipes 2014 | Navratri Vrat Recipes

Navaratri will be celebrated from 25th sept- 3th October. Navratri festival is celebrated for nine days worshiping Durga devi in different forms on each day and on the 10th day Vijayadashami is celebrated.This festival is celebrated in most of the states in India in various forms. Dasara is celebrated in a grand manner especially in cities like Mysore and Calcutta.While in North,a fast is observed on those days and also celebrated with garba and dandiya where as in South,many people celebrate the festival by keeping Golu(an array of Idols) and pooja is performed on those 9 days inviting many ladies for haldi-kumkum.Various varieties of sundal and kheer varieties are prepared on those 9 days during Navratri to offer to the people who visit the Golu. We make a traditional sweet like holige or any thing equivalent on the first day and last day of Navratri and a simple sundal and kheer variety during the other days.I am compiling few recipes at one place which are ideally prepared in south Indian homes during Navratri for Pooja.I would have preferred to do a pictorial index but the list was so long that I went with the simple recipe index.I hope it is useful for you.Happy Navaratri to all !!

           

NAVARATRI RECIPES - SOUTH INDIAN:

Sundal varieties:

1. Ammini Kozhukattai | Undrallu Guggillu
2. Chana Dal Sundal
3. Lobia Sundal/Alasandula Guggillu
4. Avarekaalu Kadubu/Spiced Steamed Rice flour Dumplings
5. Kabuli Chana Sundal
6. Kala Chana Sundal/Black Chickpeas Sundal
7. Peanut sundal
8. Sweet corn Sundal 
9. Mixed Bean Sundal 
10. Kosambari | Moong dal Salad

Vada/Snack varieties:

1. Alasandula(Lobia) Vada/Fritters
2. Masala Vada/Chana dal Vada
3. Medu Vada
4. Mixed Dal Ambode(Vada)
5. Mosaru Ambode/Dahi Dal Vada
6. Dahi Vada/Perugu Vada/Mosaru Vade
7. Saggubiyyam Bonda/Sago Bonda(with out onions)

Traditional Sweet Varieties:

1. Hoornada Holige/Obbattu
2. Halu Holige | Paal Poori | Paala Obabttu 
3. Boorelu | Sukkinunde | Suzhiyan
4. Karida Kadubu | Kari Kudumulu | Fried Sweet Dal Dumplings
5. Garugu Hollige/ Hollige with rice flour-coconut filling
6. Puran Poli | Pooran Poli | Bobbatlu
7. Sajjappa | Sojja Poorilu | Halwa Poori
8. Karida Kayi Kadubu | Coconut Kadubu

 Kheer/Payasam Varieties:

1. Carrot Kheer
2. Hayagreeva/Chana dal Sweet
3. Korra biyyam Payasam | Foxtail Millet Kheer 
4. Moong Dal Kheer / Pesara Pappu Payasam
5. Palada
6. Phool Makhana Kheer
7. Poha Kheer/Aval Payasam
8. Paal Payasam / Rice Milk Pudding
9. Rava Payasam | Sooji Kheer 
10. Rasayana | Balehannu Rasayan
11. Sabudana Kheer | Sago Payasam
12. Semiya Kesari 
13. Semiya Kheer | Vermicelli Payasam
14. Undrallu Payasam | Paal Kozhukattai
15. Pappulo Undrallu
16. Palathalikalu 
17. Paal Payasam
18. Mango Sheera

Rice Varieties:

1. Aava Pettina Chintapandu Pulihora
2. Chintapandu Pulihora- Andhra Style
3. Coconut Rice | Kobbari Annam
4. Cranberry Rice | Cranberry Puliyogre
5. Dabbakaya Pulihora/Indian Grapefruit Rice
6. Gongura Pulihora | Sorrel Leaves Rice
7. Lemon Rice/Chitrannam
8. Mamidikaya Pulihora/Maavinkay Chitranna
9. Methi Peas Bath | Menthya Batani Anna
10. Pulihora/Puliyogre
11. Raw Mango Rice/Mamidikayi Gojju Annam
12. Vangi Bath
13. Rava Pulihora 
14. Usirikaya Pulihora

NAVRATRI VRAT RECIPES - NORTH INDIAN:

People in North observe fast during those 9 days of Navratri,only few kinds of flours and vegetables are supposed to be eaten during vrat.Instead  of the regular salt, Sendha namak is used on the fasting days.Though I do not have many recipes in my blog I would like to share the recipes which comes under that category.

Navratri Vrat Recipes:

Sweets:

1. Carrot-Beetroot Halwa using Condensed milk
2. Carrot Phirni
3. Phool Makhana Kheer
4. Rava Payasam | Sooji Kheer 
5. Sabudana Kheer | Sago Payasam
6. Carrot Kheer 
7. Basundi
8. Orange Basundi
9. Coconut Burfi/Koprapak/Kobbari Mithai
10. Mango Fudge | Mango Burfi
11. Lauki(Bottlegourd) Halwa
12. Paneer Modak Peda  
13. Semiya Kheer | Vermicelli Payasam

Beverages:

1. Butterfruit(Avocado) Milkshake
2. Chikoo(Sapota) Milkshake 
3. Mango Milkshake
4. Mango Banana Smoothie  
5. Bonda Juice/Tender Coconut-Malai Juice
6. Musk Melon Juice
7. Neer More/Spiced Buttermilk
8. Watermelon Juice
9. Mango Lassi
10. Strawberry-Banana Smoothie
11. Strawberry Lassi
12. Sweet Lassi

Snacks:

1. Sabudana Thalipeeth
2. Sabudana Tikki | Sabudana Cutlets
3. Sabudana Khichdi - Maharastrian style
4. Sabudhana Upma/Saggubiyyam Upma(with out onions)
5. Spicy Phool Makhana | Roasted Lotus Seeds
6. Aloo Jeera 
7. Fruit Cocktail Sticks
8. Fruit Chaat | Cut Fruits | Fruit Salad
9. Sago Chiwda | Puffed Sago Snack   
10. Alu Fry | Potato Fry - omit garlic in the recipe
11. Groundnut Sundal/Peanut Sundal

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Sabudana Tikki | Sago Cutlets | Easy Snacks Recipes

Sabudana plays a key role during fasts in North India as well as in states like Maharashtra. People prefer eating various varieties with Sabudana like, Kuttu ka Atta,Rajgira etc.I sometimes feel that fasting is like feasting as we get to eat different varieties on that day.Though I have not explored much with "Kuttu ki atta", I mostly use Sabudana and Rajgira in many recipes on those fasting days.While the way the fast is practiced in south India is a bit different, I usually try to follow the customs of both South and North India so that I can try new recipes on those days.

Other Sabudana recipes in my blog which might be interesting for you:

• Sago Chiwda
• Sabudana Khichdi
• Sago Murukku
• Sabudana Thalipeeth
• Sabudhana Kheer / Sago Payasam
• Sabudana Upma
• Sabudana Bonda

Sabudana Tikki | Sago Cutlets Recipe:

makes 12-14 tikkis

Ingredients:

1/2 cup Sabudana/Sago

2 medium Potatoes

2 tbsp Rajgira flour or 1 Bread slice for binding

1/4 cup roasted Groundnuts,coarsely ground

5-6 Green chillies,finely chopped

2-3 tbsp chopped Coriander leaves

1" Ginger,grated

juice of 1/2 Lemon

Salt to taste

Chaat masala,to sprinkle (optional)

Oil,to fry

Method:

• Wash sago twice and add enough water until it is just above the level of Sago.Soak it for 4-5 hrs or overnight.
• Pressure cook potatoes for 3 whistles until they are soft.Peel the skin and mash them nicely while they are still warm.
• In a bowl add the mashed potatoes,coarsely ground roasted groundnuts,chopped green chillies,grated ginger,chopped coriander leaves,salt,lemon juice and mix it nicely.
• Add soaked sago pearls and rajgiri flour(or bread slcie)to it and mix it nicely.Check the binding now and try to make one tikki,if you are not able to make it add little more rajgira flour if necessary.If you are using bread slice dip it in water for 10-15 seconds and squeeze the extra water from it and add it to the potato mixture while mixing.
• Make tikkis out of the mixture.Do not press the tikkis hard while making,try not to apply any pressure.
• Heat a tawa and add a couple of tbsp of oil and spread it nicely and place the tikkis and fry them on both sides until golden brown.They cook pretty fast and takes around 2-3 mins on each side.You can even deep fry them if you want.
• Sprinkle some chaat masala on top,this is optional.

Serve them hot with Green Chutney and Meetha Chutney or Tomato Ketchup.

Notes:

1. If you are preparing this during fast you use Sendha namak instead of regular salt and also use rajgira flour or arrow root powder(do not use bread slice) in the recipe and avoid chat masala.
2. I like to add more green chillies and ginger to sabudana based recipes as they are quite bland and tastes nice only when they are nicely spiced.So adjust the quantity of green chillies accordingly.
3. The addition of groundnut powder adds a nice taste to tikkis.I usually use my mortar and pestle to crush groundnuts and also I keep them slightly coarse.The bits of groundnuts adds a nice crunch and taste while eating tikkis.

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Sabudana Khichdi Recipe | Vrat Recipes | Fasting (Upvas) Recipes

Tomorrow is Maha Shivratri, an auspicious Hindu festival performed in reverence of Lord Shiva. On Mahashivratri day,in South India, we usually do not eat rice and eat light tiffin items,sweets and fruits and few even observe fast with out consuming anything throughout the day.

I  have already posted a south Indian version of Sabudana Upma,which is prepared with a different variety of Sago called 'Nylon Sago' and 'Moong dal' which tastes nice and different in its own way.Today, I am posting a simple and humble Sabudana Khichdi, which is a typical Maharasthrian style recipe and is ideal to prepare on the days of fasting.I love the addition of peanuts in the recipe which not only adds to the taste but also adds a nice crunch and texture to the khichdi.

In Mumbai, we get good quality sabudana and I often prepare various breakfast varieties like Sabudana Thalipeeth , Sago Tikki, Sabudana Vada and this simple Sabudana Khichdi.The process of soaking the sabudana is bit tricky;if we soak sabudana in more water or for a long time, we might end up with a mushy and lumpy khichdi.I have included few tips in the method and notes to get perfect Sago pearl Khichdi-please go through them carefully before you attempt this.

Other Sabudana recipes in my blog which might be interesting for you:

• Sago Chiwda
• Sago Murukku
• Sabudana Thalipeeth
• Sabudhana Kheer / Sago Payasam
• Sabudana Upma
• Sabudana Bonda 

Sabudana Khichdi Recipe:

(Serves 2)

Ingredients:

1 cup Sago/Sabudana

1 big Potato

1/3 cup +  2 tbsp roasted Groundnut powder,coarse powder with bits of groundnuts

5-6 Green chillies,slit

1 tsp Ginger,grated(optional)

a sprig of Curry leaves

2-3 tbsp chopped Coriander leaves

2-3 tbsp grated fresh Coconut,for garnish

juice of 1/2 lemon

1 tsp Sugar(optional)

1 tsp Cumin seeds

Salt to taste

1 tbsp Oil

1 tbsp Ghee

Method:

• Wash sago twice and add enough water until it is just above the level of Sago.Soak it for 4-5 hrs or overnight.Do not add more water as it will make sago soft and soggy.
• Pressure cook potato with salt until soft for 3 whistles.Peel the skin and cut it into small cubes.
• Heat ghee and oil in a big kadai/pan and crackle cumin seeds.
• Add slit green chillies,grated ginger and curry leaves and fry until they wilt.
• Add cubed potatoes and fry for 1-2 mins.You do not need to roast them until crisp,just saute them for some time.
• Meanwhile in a wide bowl mix sago with roasted groundnut powder,salt and sugar and keep it ready. This process of mixing the groundnut powder will make sure that the sago will not sticky while cooking.
• Add this mixed sago mixture to the kadai and mix well on low flame.Stir it continuously until you see some of the sago pearls turning transparent.Cover it and cook for 3-4 mins,this way they will get cooked uniformly with the steam.
• Remove the lid and add lemon juice and mix well.

Garnish with chopped coriander and grated fresh coconut. Serve it hot with Curd/ sliced Cucumber/ Sev.

Notes:

1. Instead of boiled potatoes you can add chopped potatoes and cook it in the pan.I prefer to cook the potatoes in advance before adding to khichdi.Add salt while cooking potatoes as they will absorb salt and makes it tasty.
2. The addition of groundnut powder adds a nice taste to khichdi.I usually use my mortar and pestle to crush groundnuts and also I keep them slightly coarse.The bits of groundnuts adds a nice crunch and taste while eating khichdi.
3. I add lot of green chillies in sabudana khichdi otherwise I find it bit bland.
4. While soaking Sago add water to it until it is just above the level.This amount of water is enough and its a basic thumb rule to get nice non sticky Khichdi.
5. Sugar is added in typical Maharsthrian style khichdi,you can skip it if you do not want.

 

You can check out other Vrat recipes for Shivratri here:

1. Sabudana Thalipeeth
2. Sabudana Upma - South Indian style(you can prepare this recipe with out onions) 
3. Fruit Cocktail Sticks
4. Phool Makhana Kheer
5. Rava Payasam | Sooji Kheer 
6. Sabudana Kheer | Sago Payasam
7. Carrot Kheer 
8. Basundi
9. Orange Basundi
10. Lauki(Bottlegourd) Halwa
11. Paneer Modak Peda  
12. Strawberry-Banana Smoothie
13. Strawberry Lassi

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