Festive season has begun already and the starting of Navratri has filled up the whole country with enthusiasm and joy.
As with any other festival, food is an integral part of Navratri as well. People observe fast or beat during these nine days and many of them stick to a vegetarian diet. Some choose to eliminate certain food items like onion and garlic completely from their food menu. Festive rituals may keep us all busy so a seven course meal many not be everyone’s pick.
On such days all you need is a vrat recipe that is tasty and easy to make. To make your job simpler, we have prepared a list of dishes that can be made in just 30 minutes. If you are also looking for some simpler and quick recipes to satisfy your beat cravings, please read on.
#1. Singhara Samosa
Samosa is something that is loved by all of us. It is an all time favorite of many.
And when paired with chai, this dish spells indulgence. So to make the samosa beat friendly, we can use singhara atta and fill it with the deliciousness or potatoes and chironji. Let’s have a look at the recipe:
For the dough:
● 120 Gram Singhare ka atta
● 1/4 Cup Arrowroot
● 60 Gram Ghee
● 2 1/2 Cups Water
● 1 tsp Sendha Jamal
● Ghee for frying
For the filling:
● 50 Gram Chironji (charoli) (soaked in water for about 2 hours)
● 3/4 tsp Chilli powder
● 1 Tbsp cumin seeds
● 2 tsp Dhania
● 2 tsp Sendha Jamal
● 3 boiled and mashed potatoes
● 30 Gram Ghee
1. Remove the skin of chironji and grind it into fine powder.
2. Take mashed potatoes add chironji, chilli powder, cumin seeds, dhania, sendha namak and ghee.
3. For the samosa dough, place the water, ghee and 1 tsp salt in a pan and bring to a boil.
4. As soon as it comes to a boil, put in the atta and arrowroot and mix well, over low heat, till it collects together in the center.
5. Take the dough off the heat and leave to cool
6. Roll dough (using dry flour or arrowroot if it sticks) into 1/8″ thick rounds, 3″ diameter, and cut into halves.
7. Take one half, wet the edges. Fold the straight edge at the center and join overlapping the other edge to form into a cone.
8. Press the overlapping portion, and fill the cone with the filling, and press the edges together to seal the `Samosa’. Repeat, with the rest of the pieces.
9. Heat the ghee and over high heat, add as many samosas as come in without touching.
10. Lower the heat to medium and fry to a golden brown on either side.
#2. Paneer Rolls
This wonderful mid-day snack is made with grated paneer, potatoes, sendha namak, and spices. Serve it as a snack to your festival guests with mint or coriander chutney. You can have it at any time of day. Check the recipe below:
● 2 potatoes boiled
● 2 cups paneer mashed
● 1 green chilli
● ½ tsp ginger
● 1 tsp cumin powder
● 1 tsp sendha namek
● 7-8 Raisins
● 1 tsp black powder
● 1 tsp cardamom powder
● A pinch of nutmeg
● 2 tsp coriander leaves
● 2 tsp ghee
1.Take boiled potato and paneer in a bowl together.
2. Add green chilli and ginger to it.
3. Mix them well.
4. Add cumin powder, sendha namak, raisins, black pepper, cardamom powder, nutmeg and coriander leaves.
5. Mix the ingredients well and make a dough.
6. Make rolls out of the dough and fry them till they turn golden brown.
7. Serve hot.
#3. Samak Dhokla
This dhokla recipe is seasoned with whole red chillies, cumin, ghee, and curry leaves, making it a nutritious way to fast. Enjoy this special Navratri fasting dish at home, and you won’t be able to stop yourself from making it again!
● 3/4 Cup Samwat ke chawal
● 1 cup Sour yogurt
● 1 tsp Ginger paste
● Green chillies paste
● 1 tsp Sendha namak (rock salt)
● 2 tsp Oil/ghee
● 2 Whole dry red peppers
● 6-7 Curry leaves
● 1 tsp Cumin seeds
1.Roast the rice in a pan very lightly and do not let it brown.
2.Prepare the batter by mixing rice, rock salt, chilli paste, ginger paste and yogurt. 3.Leave the mixture to ferment overnight. It should become a bit spongy.
4.Grease a tin with little ghee and transfer the batter into it.
5.Place the tin into the steamer and let cook for 20 minutes.
6.Test if it is done and then let it cool.
1.Heat ghee in a pan. Add cumin, red pepper and curry leaves. Now pour it over the dhokla.
2.Cut the dhokla into serving pieces and serve garnished with the coriander and coconut.