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Navratri is one of the most auspicious and widely celebrated Hindu festivals in India, spanning over nine nights and ten days. For devotees, these nine days mark a period of intense devotion, prayer, and ritual worship offered to the different forms of the supreme goddess Durga.
During Navratri, the atmosphere is filled with religious fervour and joy. The goddess is worshipped under various names and forms, like Shailaputri, Brahmacharini, Chandraghanta, Kushmanda, Skanda Mata, Katyayani, Kalaratri, Mahagauri and Siddhidatri. Grand pandals and temples are decorated with lights and elaborate flower arrangements to welcome the goddess.
For nine nights, faith and spirituality take center stage as people unite in their adoration of Shakti, the primordial cosmic energy manifested by the goddess.
Sabudana Vada Recipe
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Sabudana vada is a popular Indian snack made with tapioca pearls, potatoes, peanuts and Indian spices. To make sabudana vada, soak the sabudana or tapioca pearls overnight until soft and puffy. Drain any excess water. Mash boiled potatoes and roasted peanuts together and mix with the sabudana, adding spices like cumin, green chilies, curry leaves, ginger and salt. Form into patties or balls and deep fry in hot oil until golden brown and crisp on the outside.
Arbi Sabji
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Arbi sabji is a delicious vegetarian dish made from arbi (colocasia) roots that are commonly grown in India. To make arbi sabji, the arbi roots are peeled, chopped into cubes, and boiled until partially cooked. They are then sautéed in oil or ghee with a paste of onion, garlic, ginger, tomatoes, spices like turmeric, red chili powder, coriander powder, cumin powder, and salt. Some water is added and the arbi is further cooked until soft and the gravy thickens.
Easy Aloo ki Sabji
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Aloo ki sabji, or potato curry, is a simple yet delicious Indian vegetarian dish. To make this satvik aloo tamatar ki sabji, start by dicing potatoes and tomatoes. Heat oil in a pan and add cumin seeds. Once they sizzle, add the potatoes and stir. Let them cook for 2 minutes before adding turmeric, salt, chilli powder and garam masala. Mix well. Next, add the chopped tomatoes and stir. Cover and cook until the tomatoes soften and the potatoes are tender. Add water as needed to prevent sticking. Finally, sprinkle cilantro and serve this easy aloo ki sabji with rice or roti.
Kaddu ki Sabji
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Kaddu ki Sabji is a popular Indian dish made with tender squash or pumpkin. To make this dish, the squash is peeled and chopped into cubes. The squash is then sautéed in oil with aromatics like onions, garlic, ginger, and tomatoes, and spices like turmeric, coriander, cumin, chilli powder, and garam masala. Once the squash is lightly browned, water or stock is added, and the squash is simmered until tender. Some variations add cream or coconut milk towards the end for richness. The final sabji has a sweet, earthy flavour and soft texture from the cooked squash.
Arbi Curry
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Arbi, also known as colocasia or taro root, is the star ingredient in the delicious Indian curry dish Arbi Masala. To make this hearty curry, the arbi is peeled and cut into cubes before being boiled until tender. The parboiled arbi is then fried to a golden brown color. A fragrant masala is prepared by sautéing onions, tomatoes, garlic, ginger, and spices like coriander, cumin, garam masala, red chilli powder and turmeric.
Vrat ki Kadhi
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Vrat ki Kadhi, also known as Rajgira Kadhi or Farali Kadhi, is a fasting-friendly version of the popular North Indian yoghurt-based curry. Since dairy is restricted during Hindu fasting days, this kadhi uses water instead of yoghurt as the base. The main ingredients are rajgira (amaranth) flour, sendha namak (rock salt), oil or ghee, and a blend of ground spices like cumin, coriander, ginger, green chilies, etc. To prepare, the rajgira flour is whisked into heated water to avoid lumps. Tempering spices are added to hot oil or ghee, then poured over the rajgira mixture. It is simmered until thickened.
Singhare Ki Puri
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Singhare ki puri is a popular sweet dish originating from the Indian state of Maharashtra. It is made using singhara or water chestnut flour, which lends a unique texture and flavour to the dish. To make singhare ki puri, singhara flour is kneaded into a dough using ghee and milk. The dough is then rolled out into small puris or flatbreads and deep-fried until crispy and golden brown. Once cooked, the puris are soaked in sugar syrup flavoured with cardamom and saffron.
Kuttu ka Paratha
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Kuttu ka paratha is a popular flatbread dish made during the Hindu festival of Navratri, when grains like wheat and rice are avoided. It is made using kuttu ka atta, or buckwheat flour, which is allowed during the fast. To make kuttu ka paratha, the kuttu ka atta is kneaded into a soft dough using water or yoghurt. The dough is divided into small balls, which are rolled out into thin circles. These are cooked on a hot tawa with ghee or oil until crisp on both sides. Kuttu ka parathas can be stuffed with a potato-based filling or eaten plain.
Rajgira Roti
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Rajgira roti, also known as amaranth paratha, is a popular flatbread enjoyed during Navratri. Made with rajgira or amaranth flour, these gluten-free rotis are an important part of the vrat ka khana, or fasting food, eaten during the festival. To make rajgira roti, mix amaranth flour with water and a pinch of sendha namak or rock salt to form a soft dough. Roll into balls, flatten into discs and cook on a hot tawa or griddle until lightly browned on both sides.
