How to make Navratri Special easily at home?

About Navratri Special.

Navratri Special Thali is a traditional Indian meal designed specifically for the Hindu festival of Navratri. This thali typically consists of a variety of vegetarian dishes that adhere to certain dietary restrictions observed during Navratri, such as abstaining from grains, pulses, and certain spices. It is a celebration of flavors, colors, and textures, offering a delightful culinary experience during this auspicious festival. Each item in the thali is thoughtfully prepared to meet the fasting requirements and cater to a wide range of tastes and preferences.

Navratri Special Thali consists of the following dishes: –

• Kuttu Ki Puri Aloo
• Sabudana Khichdi
• Samak Rice
• fruit Raita
• Aloo Chaat
• Samak Rice Kheer

Kuttu Ki Puri (Buckwheat Flour Puri) for Navratri Special:

Ingredients:

• 1 cup buckwheat flour (kuttu ka atta)
• 1 medium-sized boiled and mashed potato
• Sendha namak (rock salt) to taste
• 1/2 tsp cumin seeds (jeera)
• Water for kneading
• Ghee or oil for frying

Instructions:

1. In a mixing bowl, combine buckwheat flour, mashed potato, rock salt, and cumin seeds.
2. Gradually add water and knead the mixture into a smooth, stiff dough. You won’t need as much water as you would with wheat flour. The mashed potato helps bind the dough.
3. Divide the dough into small, equal-sized portions and roll them into balls.
4. Heat ghee or oil in a deep frying pan over medium heat.
5. Roll each ball into a small puri by flattening it with your hands or using a rolling pin. Use a little buckwheat flour to prevent sticking.
6. Carefully slide the puris into the hot oil one at a time.
7. Fry the puris until they puff up and turn golden brown, then flip them and cook the other side. This should take about 2-3 minutes per puri.
8. Remove the puris with a slotted spoon and drain them on a paper towel to remove excess oil.

Aloo (Potato) Sabzi for Navratri Special:

Ingredients:

• 3-4 medium-sized potatoes, boiled, peeled, and cubed
• 2-3 tbsp ghee or vegetable oil
• 1 tsp cumin seeds (jeera)
• 1-2 green chilies, finely chopped
• Sendha namak (rock salt) to taste
• 1/2 tsp red chili powder (adjust to taste)
• 1/2 tsp roasted cumin powder (jeera powder)
• 1/2 tsp black pepper powder
• 1/2 tsp dry mango powder (amchur)
• Fresh coriander leaves for garnish

Instructions:

1. Heat ghee or oil in a pan over medium heat.
2. Add cumin seeds and let them splutter.
3. Add chopped green chilies and sauté briefly.
4. Add the boiled and cubed potatoes to the pan and stir well to coat them with the tempering.
5. Season with rock salt, red chili powder, roasted cumin powder, black pepper, and dry mango powder. Mix thoroughly.
6. Cook the potatoes on medium heat, stirring occasionally, until they turn golden brown and are well-coated with the spices. This may take 10-15 minutes.
7. Garnish with fresh coriander leaves and serve hot with Kuttu Ki Puri.

This combination of Kuttu Ki Puri and Aloo Sabzi makes a delightful and satisfying Navratri meal.

Sabudana Khichdi Recipe for Navratri Special:

Ingredients:

• 1 cup sabudana (tapioca pearls)
• 2 medium-sized potatoes, peeled and cubed
• 2-3 green chilies, finely chopped
• 1/2 cup roasted peanuts, coarsely ground
• 1/2 tsp cumin seeds (jeera)
• 1/2 tsp sugar
• Sendha namak (rock salt) to taste
• 1/2 tsp black pepper powder
• 1/2 tsp red chili powder (optional)
• 2-3 tbsp ghee or vegetable oil
• Fresh coriander leaves for garnish
• Freshly squeezed lemon juice (optional)

Instructions:

Preparation:

1. Rinse the sabudana under cold water until the water runs clear. Drain well.
2. Place the rinsed sabudana in a wide, shallow bowl and add enough water to just submerge it. Let it soak for 4-6 hours or overnight. The sabudana will absorb the water and become soft. Be careful not to add too much water during soaking, as excess water can make it sticky.

Cooking:

1. Heat ghee or oil in a pan over medium heat.
2. Add cumin seeds and let them splutter.
3. Add the cubed potatoes and cook until they are golden and crispy. It may take 10-15 minutes. Ensure the potatoes are cooked through.
4. Add the chopped green chilies and sauté briefly.
5. Add the coarsely ground peanuts and continue to sauté for a few minutes until they turn aromatic.
6. Lower the heat, add the soaked and drained sabudana, and gently stir to mix with the other ingredients.
7. Season with sendha namak, black pepper, and sugar. You can add red chili powder if you prefer it spicier.
8. Cook the mixture over low heat, stirring occasionally, for about 10-15 minutes until the sabudana turns translucent and is well-cooked. Be careful not to overcook, as it can become sticky.
9. Garnish with fresh coriander leaves and, if desired, a squeeze of fresh lemon juice for a tangy kick.
10. Serve hot as a delicious and filling Navratri dish.

Sabudana Khichdi is a classic Navratri dish that’s not only flavorful but also easy to prepare once you’ve mastered the soaking and cooking techniques. Enjoy it as a fasting-friendly meal during the festival.

Samak Rice (Barnyard Millet) Recipe for Navratri Special:

Ingredients:

• 1 cup Samak Rice (Barnyard Millet)
• 2 cups water
• 1-2 tbsp ghee or vegetable oil
• 1 tsp cumin seeds (jeera)
• Sendha namak (rock salt) to taste
• Chopped fresh coriander leaves for garnish (optional)

Instructions:

1. Washing the Samak Rice:

• Begin by rinsing the Samak Rice under cold water until the water runs clear. This helps remove any excess starch.

2. Dry Roasting (Optional):

• Dry roasting the Samak Rice is optional but enhances the flavor. In a dry skillet, roast the rice over low heat for a few minutes until it becomes fragrant.

3. Cooking Samak Rice:

1. In a saucepan, heat ghee or vegetable oil over medium heat.
2. Add cumin seeds (jeera) and let them splutter.
3. Add the rinsed or roasted Samak Rice to the pan. Sauté for a minute to coat the rice with the tempering.
4. Pour in the water and add a pinch of sendha namak (rock salt). Stir well.
5. Bring the water to a boil, then reduce the heat to low, cover the saucepan with a lid, and let the Samak Rice simmer for about 15-20 minutes. Keep an eye on it to prevent burning or sticking.
6. Check for doneness. The rice grains should be soft and separate. If needed, you can add a little more water and continue cooking if the rice is not yet tender.

4. Garnish and Serve:

• Once the Samak Rice is cooked to your desired texture, fluff it with a fork and garnish with fresh coriander leaves, if you like.

Samak Rice is a versatile and delicious grain commonly used during fasting periods, especially in Navratri meals. It has a pleasant, nutty flavor and pairs well with a variety of fasting-friendly accompaniments.

Fruit Raita Recipe for Navratri Special:

Ingredients:

• 1 cup plain yogurt
• 1/2 cup mixed fruits (e.g., apple, banana, pomegranate, grapes, or any of your choice), finely chopped
• 1/4 cup pomegranate seeds (optional for garnish)
• 1/2 tsp roasted cumin powder
• A pinch of black salt (kala namak) for a hint of extra flavor
• 1-2 tbsp honey or sugar (adjust to taste)
• Fresh mint leaves for garnish (optional)

Instructions:

1. Prepare the Fruits:

• Wash and peel (if necessary) the fruits, and finely chop them into bite-sized pieces. You can use a combination of fruits based on your preferences.

2. Prepare the Yogurt:

• In a mixing bowl, whisk the plain yogurt until it’s smooth and creamy.

3. Mix the Fruits:

• Add the finely chopped mixed fruits to the yogurt and gently fold them in. Ensure that the fruits are well-distributed in the yogurt.

4. Season and Sweeten:

• Add roasted cumin powder, a pinch of black salt, and honey or sugar to the yogurt and fruit mixture. Adjust the sweetness to your liking. Gently mix everything to combine.

5. Chill and Garnish:

• Refrigerate the fruit raita for about 30 minutes to allow the flavors to meld together. It’s best served chilled.
• Before serving, garnish with pomegranate seeds and fresh mint leaves for a refreshing touch.

6. Serve:

• Fruit raita can be served as a delightful side dish with various Indian meals, especially spicy or savory dishes. It adds a sweet and tangy contrast to the meal.

Enjoy this sweet and tangy Fruit Raita as a refreshing accompaniment to your favorite Indian dishes or as a stand-alone dessert during warm weather.

Aloo Chaat Recipe for Navratri Special:

Ingredients:

• 4 medium-sized potatoes, boiled, peeled, and cubed.
• 1 large onion, finely chopped
• 1 large tomato, finely chopped
• 2 green chilies, finely chopped
• 1/4 cup fresh coriander leaves, chopped
• 1/4 cup tamarind chutney
• 1/4 cup mint-coriander chutney
• 1/2 tsp roasted cumin powder
• 1/2 tsp red chili powder (adjust to taste)
• 1/2 tsp chaat masala
• 1/2 tsp black salt (kala namak)
• 1/2 tsp regular salt (adjust to taste)
• 2 tbsp vegetable oil
• Sev (crunchy fried gram flour vermicelli) for garnish
• Fresh lemon wedges for serving

Instructions:

1. Prepare the Chutneys:

• Make the tamarind chutney and mint-coriander chutney if you don’t have them ready.

2. Boil and Cube Potatoes:

• Boil the potatoes until they are cooked but still firm. Allow them to cool, peel, and cut them into small cubes.

3. Prepare the Chaat:

1. In a large mixing bowl, combine the boiled and cubed potatoes, finely chopped onions, tomatoes, and green chilies.
2. Add roasted cumin powder, red chili powder, chaat masala, black salt, and regular salt. Toss the ingredients to coat them evenly with the spices.
3. Drizzle the tamarind chutney and mint-coriander chutney over the potato mixture. The amount of chutney can be adjusted based on your preference for sweetness and spiciness.
4. Gently mix all the ingredients to coat the potatoes and vegetables with the chutneys and spices.

4. Heat Oil:

• In a small pan, heat vegetable oil until it’s hot. Be careful not to overheat it.

5. Tempering:

• Add a pinch of roasted cumin powder and a pinch of red chili powder to the hot oil. This is called tempering. Allow it to sizzle for a few seconds.

6. Drizzle the Tempering:

• Pour the hot tempered oil over the aloo chaat. It adds a burst of flavor and a bit of warmth.

7. Garnish:

• Garnish the aloo chaat with fresh coriander leaves and sev (crunchy fried gram flour vermicelli).

8. Serve:

• Serve the aloo chaat immediately while it’s fresh and the flavors are vibrant. Squeeze some lemon juice over individual portions for extra zest.

Aloo chaat is a delight.

Samak Rice Kheer Recipe for Navratri Special:

Ingredients:

• 1/2 cup Samak Rice (Barnyard Millet)
• 4 cups milk
• 1/2 cup sugar (adjust to taste)
• A pinch of saffron strands (optional)
• 1/4 cup mixed nuts (almonds, cashews, and pistachios), finely chopped
• 1/2 tsp cardamom powder
• Ghee (clarified butter) for roasting the nuts (optional)

Instructions:

1. Preparing the Samak Rice:

• Rinse the Samak Rice under cold water until the water runs clear. Drain and set aside.

2. Preparing the Nuts (Optional):

• If using whole nuts, you can dry roast them in a pan with a little ghee until they turn golden brown. Once roasted, chop them finely.

3. Boiling the Milk:

• In a heavy-bottomed pan, bring the milk to a boil over medium heat. Stir it occasionally to prevent it from sticking to the bottom.

4. Adding Samak Rice:

• Once the milk starts boiling, add the rinsed and drained Samak Rice to it. Reduce the heat to low and let the rice simmer in the milk. Stir occasionally.

5. Infusing Saffron (Optional):

• If using saffron strands, soak them in a tablespoon of warm milk and set aside for a few minutes. Then, add this saffron-infused milk to the kheer.

6. Cooking the Rice:

• Cook the Samak Rice in milk until it becomes soft and the mixture thickens. This may take around 20-30 minutes.

7. Sweetening the Kheer:

• Add sugar to the kheer and continue to cook until the sugar dissolves and the kheer thickens further. Adjust the sweetness to your taste.

8. Adding Nuts:

• Stir in the finely chopped nuts (including the roasted ones, if you opted to roast them). Keep a few for garnish.

9. Flavoring with Cardamom:

• Add cardamom powder for a delightful aroma and flavor. Stir it into the kheer.

10. Garnish:

• Garnish the Samak Rice Kheer with the remaining chopped nuts.

11. Serve:

• Serve the kheer hot or cold, as per your preference. It’s a delightful and creamy dessert often enjoyed during fasting periods or festivals.

Samak Rice Kheer is a delightful dessert that’s not only flavorful but also easy to prepare. Enjoy it as a sweet treat during special occasions or festive celebrations.

Nutritional Value for Navratri Special.

Here’s the approximate nutritional value for Navratri Special mentioned dishes. Please note that these values are estimates and can vary based on specific ingredients and portion sizes:

Kuttu Ki Puri with Aloo:

• Calories: 250-300 per serving
• Carbohydrates: 30-35g
• Protein: 4-6g
• Fat: 12-15g

Sabudana Khichdi:

• Calories: 300-350 per serving
• Carbohydrates: 60-70g
• Protein: 3-5g
• Fat: 5-7g

Samak Rice Kheer:

• Calories: 150-200 per serving
• Carbohydrates: 20-30g
• Protein: 3-5g
• Fat: 5-7g

Fruit Raita:

• Calories: 80-100 per serving
• Carbohydrates: 15-20g
• Protein: 3-5g
• Fat: 1-2g

Aloo Chaat:

• Calories: 250-300 per serving
• Carbohydrates: 30-35g
• Protein: 3-5g
• Fat: 12-15g

Samak Rice Kheer:

• Calories: 200-250 per serving
• Carbohydrates: 25-35g
• Protein: 3-5g
• Fat: 7-10g

Please note that the actual nutritional content may vary based on the specific ingredients and preparation methods used. It’s essential to consider individual dietary needs and portion sizes when determining the nutritional value of a dish.

Health Benefits of Navratri Special.

Here are the potential health benefits of Navratri Special mentioned dishes:

Kuttu Ki Puri with Aloo:

• Buckwheat (Kuttu) Flour: Rich in fiber and nutrients like magnesium and manganese. It may aid in digestion and provide sustained energy.
• Potatoes: Good source of vitamins and minerals, especially potassium. They can support heart health, provide energy, and contain some fiber.

Sabudana Khichdi:

• Sabudana (Tapioca Pearls): Easily digestible, making it suitable during fasting. It provides quick energy and may help maintain energy levels.

Samak Rice:

• Barnyard Millet (Samak Rice): Gluten-free and a good source of fiber and essential nutrients. It can support digestion and provide sustained energy.

Fruit Raita:

• Yogurt: Rich in probiotics that support gut health and may boost immunity.
• Fruits: Provide essential vitamins, antioxidants, and dietary fiber. They can aid in digestion and offer a variety of health benefits.

Aloo Chaat:

• Potatoes: A good source of vitamin C, fiber, and antioxidants. When prepared healthily, they can be a nutritious addition to your diet.
• Chutneys: Tamarind and mint-coriander chutneys may contain antioxidants and digestive benefits.

Samak Rice Kheer:

• Barnyard Millet (Samak Rice): Gluten-free and packed with nutrients, including fiber and vitamins. It can support digestion and provide sustained energy.
• Nuts: Almonds, cashews, and pistachios offer healthy fats and protein.

While these dishes can provide some health benefits, it’s essential to balance your diet with a variety of foods to ensure a well-rounded nutritional intake. The way these dishes are prepared can also impact their health benefits, so consider healthier cooking methods for better results.

Tips and Tricks for making Navratri Special.

Here are some tips and tricks for preparing and enjoying the mentioned Navratri Special dishes:

Kuttu Ki Puri with Aloo:

1. Rest the Dough: Allow the buckwheat (kuttu) flour dough to rest for 20-30 minutes before rolling out puris. This makes the puris softer.
2. Oil Temperature: Ensure that the oil is hot but not smoking when frying puris. Too hot oil can result in burnt puris, and too cold oil can make them absorb excess oil.
3. Use Ghee: Consider using ghee instead of regular oil for frying puris for a richer flavor.

Sabudana Khichdi:

1. Soaking: Rinse sabudana thoroughly and soak it for a few hours or overnight to ensure it becomes soft and non-sticky.
2. Avoid Excess Water: When cooking sabudana, be cautious not to add too much water as it can make the khichdi mushy.
3. Fluff with a Fork: After cooking, fluff the sabudana with a fork to keep the pearls separate.

Samak Rice:

1. Rinse the Rice: Rinse samak rice thoroughly before cooking to remove excess starch.
2. Dry Roasting (Optional): You can enhance the flavor by dry roasting the rice in a skillet before cooking.
3. Season Well: Use roasted cumin powder, black salt, and fresh herbs to season the samak rice for the best flavor.

Fruit Raita:

1. Choose Fresh Fruits: Use fresh, ripe fruits for the raita to enhance its taste.
2. Variety: Experiment with different fruits to create a unique blend of flavors and colors.
3. Sweetening: Adjust the sweetness by adding honey or sugar to your liking.

Aloo Chaat:

1. Boiling Potatoes: Boil the potatoes just until they’re tender but not mushy. Overcooking can make them too soft for chaat.
2. Tempering: The tempering of roasted cumin and red chili powder in hot oil adds a burst of flavor, so don’t skip this step.
3. Garnishes: Fresh coriander leaves and sev (fried gram flour vermicelli) add a nice crunch and freshness.

Samak Rice Kheer:

1. Infuse Saffron: Soaking saffron strands in warm milk enhances the kheer’s flavor and adds a pleasant color.
2. Cook Slowly: Cook the Samak Rice Kheer on low heat, stirring frequently to avoid sticking and to achieve a creamy texture.
3. Balance Sweetness: Adjust the sugar content according to your preference.

These tips and tricks can help you prepare these dishes more effectively and make them even more delicious. Enjoy your meals!

Serving Suggestion for Navratri Special.

Here are serving suggestions for the mentioned Navratri Special dishes:

Kuttu Ki Puri with Aloo:

• Serve Kuttu Ki Puri hot with Aloo (potato) curry.
• Accompany it with plain yogurt or fruit raita for a cooling contrast.
• Fresh coriander chutney or tamarind chutney can be delightful condiments.

Sabudana Khichdi:

• Serve Sabudana Khichdi hot with a side of plain yogurt or fruit raita.
• Garnish with chopped fresh coriander leaves and a drizzle of lemon juice for added freshness.

Samak Rice:

• Serve Samak Rice as you would regular rice, accompanying it with curries, dals, or vegetable stir-fries.
• Consider pairing it with yogurt-based raita and roasted papad for a complete meal.

Fruit Raita:

• Enjoy Fruit Raita as a refreshing side dish or accompaniment to various Indian meals.
• Serve it alongside dishes like Biryani, Pulao, or even with bread and kebabs.

Aloo Chaat:

• Aloo Chaat is best served as a snack or appetizer.
• Garnish with sev and fresh coriander leaves just before serving for a crunchy texture and vibrant appearance.

Samak Rice Kheer:

• Serve Samak Rice Kheer chilled as a dessert after a meal.
• Garnish with chopped nuts and a sprinkle of saffron strands for an appealing presentation.

These serving suggestions can help you enjoy these dishes to the fullest, whether during fasting or as part of a regular meal.

FAQs for Navratri Special.