Navratri Fast Food, Recipes Video, Menu, navratri Vrat Rules

Navratri Fast Food, Recipes Video, Menu, Navratri Vrat Rules : This year Sharad Navaratri starts on 1st Oct 2016 and closes on 10th Oct 2016. Navratri truly implies nine evenings and amid this period, 9 types of the mother goddess or shakti or Devi are worshiped all through India. Out of 4 noteworthy Navratri, just two Navratri are commended. to begin with, ‘Chaitra Navratri’ festivity is when summer is beginning (march-april) and second ‘Sharad Navratri’ when winter is beginning (oct-now). In north and western Indian, numerous individuals keep quick amid Navratri. As its a decent time to gain ground in your otherworldly practice or to conjure the vitality of mother goddess or to sanitize your body-mind. Navratri fasting rules change little from state to state. The same fasting rules apply for fasts amid the Ekadashi, Janmashtami, and Mahashivratri fasts. I trust this post will be useful to all of you.

Navratri Vrat Food Recipes

Kuttu Ka Dosa Ingredients

For the Potato Filling:

3 potatoes – boiled

Ghee – for frying

Salt – to taste (use sendha namak if fasting)

1/2 tsp red chilli powder

1/2 tsp chopped ginger

For the Dosa:

5 Tbsp buckwheat flour (kuttu)

2 Tbsp boiled arbi(colocasia)

Salt – to taste

1/2 tsp ajwain (carom seeds)

1/2 tsp red chilli powder

1 tsp chopped ginger

1 tsp chopped green chillies

Ghee (clarified butter)

1/2 tsp chopped green chillies


Sabudana Khichdi Ingredients

1 cup sabudana (sago)

1/2 cup peanuts, shelled, roasted, coarsely pounded

2 Tbsp ghee

1 tsp zeera (cumin seeds)

3-4 sabut lal Mirch (whole dried red pepper)

1 sprig kadhi patta (curry leaves)

2 tsp or to taste sendha Namak (white rock salt)

1 tsp chilli powder

1 Tbsp hara dhania (coriander leaves)

1 tsp green chillies, chopped

1 Tbsp lemon juice

Singhare ke Atte ka Samosa Ingredients

The dough:

1 cup (120 gm) singhare ka atta (water chestnut flour)

1/4 cup arrowroot

1/4 cup (60 gm) ghee

2 1/2 cup water

1 tsp sendha namak (white rock salt)

Ghee for deep-frying

For the filling:

1 cup (125 gm)  chironji (charoli), soaked in water for about 2 hours

3/4 tsp chilli powder

1 Tbsp zeera (cumin seeds)

2 tsp dhania (coriander powder)

2 tsp sendha namak (white rock salt )

1/2 tsp elaichi (cardamom) powder

2 Tbsp (30 gm) ghee

Aloo ki Kadhi Ingredients

1/2 kg potatoes-boiled, peeled, mashed smooth

2 tsp rock salt

1/4 tsp chilli powder

1/2 cup singhare ka atta

Oil for deep frying

1/2 cup sour yoghurt

1 sprig curry leaf

1/2 tsp cumin seeds

2 whole red chillies

1 Tbsp ginger-chopped

1/2 tsp coriander powder

4 cups water coriander leaves to garnish

Low Fat Makhana Kheer Ingredients

1 lt milk

1/4 cup makhana (puffed lotus seeds)

2 Tbsp sugar

2 tsp chopped pistachios

2 tsp chopped almonds

1 tsp green cardamom powder (optional)

Khire ke Pakode Ingredients

1 cup singhare ka atta

2 tsp rock salt

1/2 tsp chilli powder

1/2 tsp coriander powder

1 Tbsp green chillies-finely chopped

2 large khiras-sliced thin

Oil for deep frying

Banana Walnut Lassi Ingredients

1 cup low fat yoghurt

1/2 banana

3-4 walnuts (or include Brazil nuts, hazelnuts, almonds and pine nuts)

1 tsp seeds (mix of flax seeds and sesame seeds)

1-2 tsp honey

Vratwale Chawal Ka Dhokla Ingredients

3/4 cup samwat ke chawal

1 cup sour yogurt

1 tsp ginger paste

Green chillies paste to taste

1 tsp sendha namak (rock salt)

2 tsp oil/ghee

2 whole dry red peppers

6-7 curry leaves

1 tsp cumin seeds

Grated coconut and fresh coriander for garnish

Kebab-e-Kela Ingredients

250 gm raw bananas, peeled and diced

1 black cardamom seed (badi elaichi )

1/4 cup kootu ka atta

2 tsp white rock salt (sendha namak)

2 tsp coriander seeds, roasted and powdered

1/2 tsp chilli powder

2 tsp lemon juice

1 green chili, chopped

2 Tbsp coriander, chopped

Desi ghee for pan-frying

More kootu ka atta for dusting

Updated: October 1, 2016 — 12:39 pm

Leave a Reply

Your email address will not be published. Required fields are marked *

Apps For PC Planet © 2015