Chef Mukesh Sharma Shares Chaitra Navratri Special Recipes
Image Credit: Singhade ki kadhi, Welcomhotel Katra

Chaitra Navratri is just around the corner. This year, it starts from 22 March until 30 March. This festival also marks a fasting period, and celebrators across India follow a sattvic food routine. Several indigenous ingredients, especially kuttu ka atta and phool makhana, are used to make fasting a unique culinary spread.   Resonating with this festive occasion, Chef Mukesh Sharma, Executive Sous Chef, Welcomhotel Katra, has prepared two recipes.

Elaborating on why he has chosen these dishes, he shares, “Many of us eat sattvic food during Navratri. And it is important to choose ingredients which are nutritious too. I am sharing the recipes of phool makhane ki kheer and singhade ki kadhi. These dishes are packed with flavours and a treat to the senses.” Chef Mukesh Sharma also has handy tips for those who fast or follow a sattvic diet during this period. He advises one doesn’t have to compromise on feasting and could keep the metabolism at an all-time high. They must try to include samak chawal, which is loaded with antioxidants. One can choose barnyard millet to stay healthy and energised. Likewise, sabudana, a non-cereal rich in carbohydrates, starch, and calories, is a sensory treat. Last but not least, kuttu or buckwheat atta is the powerhouse of nutrition and can be used to make sattvik food.

Phool Makhane Ki Kheer

This dish is prepared in the traditional Sattvik style bringing out the flavours predominant in Katra, and has multiple health benefits. Makhana has several health benefits. It is healthy yet light on the stomach, and adding milk, ghee, and dry fruits adds to its health quotient. 

Makhane ki kheer, Image By: Welcomhotel Katra 


  • Makhana- 1 cup
  • Milk -500 ml
  • Ghee - 3tsp
  • Green cardamom   3-4 pcs(powdered)
  • Cashews- 10-12 pcs (blanched & sliced)
  • Raisins - 4-5 pcs
  • Sugar- 100 gms  
  • Saffron threads- 3-4 pcs


  • Take a thick-bottomed pan and pour the milk. Keeping the flame low, let it boil till it reduces to half. 
  • Heat ghee in a separate pan and sauté makhana on low flame till it turns golden brown and remove from fire. 
  • Add makhana, sugar and green cardamom to the thick milk and constantly stir until aromatic.

Let it settle and garnish with cashews and saffron and serve cold.

Singhade ki kadhi

It’s one of the many Sattvik recipes celebrated by our guests. Its ingredients are sourced from the local farming community of the neighbourhood and are fresh and seasonal.

Singhade ki kadhi with kuttu ki puri, Image By Welcomhotel Katra 


  • Singhare ka atta- 30 gms 
  • Beaten curd - 250 gms
  • Ghee - 200 gms
  • Dried red chillies (whole) - 2 pcs
  • Cumin seeds- 1 tsp
  • Sendha namak -1tsp
  • Ginger and green chilli paste - 1 tsp


  • Begin by preparing the batter in a mixing bowl; take the singhare ka atta, add sendha namak and some water.
  • Heat ghee for deep frying. Fry small pakoras or fritters until they are cooked evenly. Take them out of the ghee and set them aside.
  • Now for the kadhi, pour the beaten curd in a bowl, singhare ka atta (2 tsp), and sendha namak for seasoning and some water. Blend all the ingredients well and ensure there are no lumps.
  • In a large pan, heat some ghee. Now add cumin seeds, ginger and green chilli paste, dried red chillies and sauté. 
  • Once the spices splutter, add beaten curd and flour mixture into the pan
  • Let it boil for about 10 minutes. Add pakoras
  • Stir constantly, but carefully for 10 minutes. Turn off the gas.

Serve hot with kuttu ki poori.