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Thread: Some of my Navratri snacks

  1. #1
    Join Date
    Apr 2010
    Dehradun, India

    Red face Some of my Navratri snacks

    Dear sakhis,
    Navratri is a nine day festival that celebrates Mother Goddess in all her manifestations,including Durga,Lakshmi and Saraswati,worshipping and fasting take place in the daytime while the nights are reserved for feasting and dancing.During Navratri many people observe fast and eat only certain kinds of food-phalahaar or non-cereal food.Essentially this means no lentis or grains.Also salt is restricted to sendha namak or rock salt.As for spices and vegetables,different people follow different set of rules.Broadly speaking,heeng,cardamom,haldi and amchoor(dried mango powder) are avoided.Again,some people stick to just a few root vegetables like kaddu,aloo,and arbi,though a few also eat greens.Milk products are freely consumed- so plenty of curd and paneer is used in these recipes.All kinds of fruits are part of the diet.

    The festival culminates with Dusshera, the victory of good over evil,on the tenth day.
    Here are some navratri snacks for those who observe fast during navratris.
    1. 1 cup singhare ka atta,
    2. 1 cup sugar.
    3. 4 and 1/2 cup water.
    4. 6 tsp ghee.
    5. 1/2 tsp cardamom powder.
    6. 1 tbsp. almonds-blanched,shredded.
    Method: Melt the ghee,add the atta and stir fry over medium flame, taking care to avoid scorching.At the same time,place water and sugar in another pan and dissolve sugar over medium flame.Keep on simmer,until further use.When the atta mixture has been fried enough,add the sugar solution and cardamom powder and bring it to a boil and then simmer till the liquid is absorbed.At this stage,one can stir occasionally.A thin line of meltd ghee will form around the edges,when it is cooked enough.This should take5-7 minutes.Serve hot,garnished with almonds.

    2.SHAKARKANDI(sweet potato) KI CHAAT
    1. 1/2 kg shakarkandi (sweet potato) boiled and peeled,cubed.
    2. 1 tsp.chaat masala,
    3. 1 tsp. chilli powder,
    4. 1 tsp. cumin seeds roasted and powdered,
    5. 1 tsp.rock salt,
    6. lemon-juice to taste,
    7. green-chillies finely chopped,
    8. coriander leaves-chopped to garnish
    Method- Mix all the ingredients together,adjusting spices according to taste and serve.

    1. 500gms potatoes-small,whole,boiled,peeled
    2. 1/2 cup yoghurt,
    3. 2 tsp. coriander powder,
    4. 1/2 tsp powdered black pepper,
    5. 1 tsp. rock salt,
    6.2-3 green chillies,
    7. 2tsp.ginger-chopped,
    8. 2 tsp.ghee,
    9.1 sprig curry leaves,
    10.1 tsp.cumin seeds,
    11.2tsp. sugar,
    12.1/2 tsp.cloves,
    13. 1/2 tsp. cinnamon-broken into pieces,
    14. 1/2 tsp. cardamom powder,
    Method- Grind together the green chillies and the ginger.Powder together the sugar,cloves,cinnamon and cardamom seeds.Mix together the potatoes,yoghurt,coriander,pepper,green chilli and ginger paste,and the salt.Heat the ghee in a pan and add the curry leaf and the cumin.When the cumin starts to splutter,add the potato mixture and saute till the oil seperates.Remove from the flame and mix in the powdered ingredients and serve immediately.

    1. 1 cup singhare ka atta,
    2. 2 tsp. rock salt,
    3. 1/2 chilli powder,
    4. 1/2 tsp.coriander powder,
    5. 1 tbsp. green chillies-finely chopped,
    6. 2 large khiras (cucumbers) -sliced thin
    7. oil for deep frying.
    Method-Mix all the ingredients except the khiras and oil and add enough water to make a thick pouring consistency.Heat oil,till a drop of mixture put in, comes up at once.Dip the khira slices into the batter and drop into the hot oil.Turn once and remove from oil.
    Drain on an absorbent paper, keep aside till ready to serve.To serve,fry in hot oil until golden and crisp.

    1. 1and 3/4 cups yoghurt,
    2. 2 tbsp. singhare ka atta,
    3. 2 tbsp.rock salt.
    4. 1/4 tsp. red chilli powder,
    5. 1 tsp. cinnamon powder,
    6. 2 tbsp. pure ghee,
    7. 10-12 curry leaves,
    8. 2 tbsp. sugar,
    9. salt to taste,
    10 . 1 tsp.fresh coriander leaves,

    Method--Add water chestnut flour,rock salt,red chilli powder and cinnamon powder to yoghurt and whisk well.Add four cups of water and mix well.Heat ghee in a kadai,
    Add cumin seeds and curry leaves.Saute till the cumin seeds splutter, add the yoghurt mixture and cook till it thickens slightly.Add sugar,salt and mix.Simmer for two minutes.Garnish with coriander leaves and serve hot.

    1. 5 cups milk-full cream,
    2 2 tbsp.ghee,
    3. 1 cup lotus seeds,
    4. 1/2 cup sugar,
    5. 4 green cardamoms,
    6. 10-12 almonds-blanched,shredded.
    Method- Heat ghee and over low flame saute the lotus seeds.When cooled and pound them coarsely.Put the lotus seeds and milk in a deep pan,bring to a boil.Simmer over low flame,stirring occasionally till the lotus seeds get cooked and the milk thickens.When cooked, add sugar and cardamoms.Stir till the sugar is dissolved and then simmer for 10-15 minutes after that.Transfer to a serving dish,garnish with almonds.Serve hot or chilled.

    1. 1 cup parsai ke chawal.
    2. 2 tbsp.ghee.
    3. 1 tsp.cumin seeds.
    4. 2 cloves.
    5. 2 green cardamoms-broken to pieces,
    6. 1 large potato-diced small ,
    7. 2 tsp.rock salt,
    8. 1/2 tsp.chilli powder,
    9. 3 cups water,
    10. Coriander leaves for garnishing.
    Method---Heat the ghee.Add cumin,cloves,cardamoms and cinnamon.When slightly coloured,add potato and rice.Stir-fry till they look a bit fried.Add salt,chilli powder and water and bring it to a boil.Lower the flame and simmer covered for about 15 minutes or till cooked through and the water is absorbed.Serve hot garnished with coriander leaves.

    1. 1 cup sabodaana,
    2. 1/2 cup peanuts-shelled,roasted,coarsely pounded,
    3. 2 tbsp.ghee,
    4. 1 tsp. cumin seeds,
    5. 3-4 whole red chillies.
    6. 1 sprig curry leaf,
    7. 2 tsp. rock salt,
    8. 1 tsp. chilli powder,
    9. 1 tbsp. coriander leaves-chopped,
    10. 1 tsp. green chillies-chopped,
    11. 1 tbsp.lemon juice.
    Method- Wash sabodaana till the water clears.Soak in water to come up about 3 cm above it for about an hour.Drain in a colander,then spread over a thick cloth for about 1 hour.Mix the sabodaana,peanuts,salt,chilli powder very well,so that it is fully coated with this mixture.Heat the ghee,add cumin,red chillies and curry leaves.When the chillies darken a bit,add the sabodanna mixture and turn around over low flame till cooked through.Remove from flame,add the lemon juice and mix well.Serve garnished with coriander and green chillies,water is absorbed .Serve hot garnished with coriander leaves.

    1. 1 cup cashew nuts,
    2. 6 cups milk,
    3. 1 cup sugar,
    4. 1 tsp.saffron strands,
    5. 2 cup water.
    Method- Soak cashews in a hot water for about an hour.Drain the water,make a fine paste in a grinder using milk if necessary.Cook the paste for about 5-10 minutes in a heated pan over flame and stir it continously.Add sugar and keep stirring the mixture.Pour the remaining milk and boil it for about 15 minutes.Garnish it with a few strands and serve.

    SO,dear naarisakhis HAPPY NAVRATRI FASTING with above recipes

  2. #2
    Sakhi sunkan's Avatar
    Join Date
    Jan 2009


    wah lovely varities here, wish u could cook for us too...heheh

  3. #3
    Sakhi bhawnashah11's Avatar
    Join Date
    Jan 2010


    Lovely yaar, Wonderful dishes... These dishes forcing me to cook them quickly.
    Bhawna Shah

  4. #4


    Kittyana, all the recipes are wonderful. My favorite is sweet potato chaat. I will try it this weekend. I have sweet potato at home.

  5. #5


    Kittyan, thanks for lovely recipe. I am newbie to Indian cooking. Sweet potato chaat and potato recipe sounds doable for rookie like me.
    What is Shingare ka atta?

  6. #6
    Join Date
    Apr 2010
    Dehradun, India


    Dear Sakhi,
    Shingara is water-chestnut ,native to india, usually it is available during navratri festival it is eaten during fast days, easily available on general grocery stores.
    Last edited by kittyana; October 4th, 2010 at 10:43 PM.

  7. #7
    Join Date
    Apr 2010
    Dehradun, India


    Quote Originally Posted by sunkan View Post
    wah lovely varities here, wish u could cook for us too...heheh
    Dear Sakhi,
    WOW! glad to know guests are coming 'Atithi devo bhav",please do tell me when r u coming, I will receive u.

  8. #8


    wow so sweet of you...i'll prepare one by one ...

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  9. #9


    mouth watering recipes..esp cashew kheer
    ****AARTHY VIJAY****

  10. #10


    Lovely recipes. Sharonfern, if you have Indain store around, ask for shingora flour. Usually it is kept in the fridge.

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