Navratri Recipes
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For Hindus, Navratri is the time of great devotion and fasting. Dishes prepared at this time are Satvik (Pure) in nature.

Aloo Pulao:


Samvat Rice (Vrat ke Chawal) – 1 Cup

Cumin Seeds – 1 tsp

Cinnamon – 1 small piece

Green Cardamom – 2

Rock Salt – 2 tsp

Red Chili powder – ½ tsp

Cloves – 2

Potato (chopped) – 1 large

Water – 3 cups

For garnishing, coriander leaves


Take a pan and heat ghee in it. Add to it cumin seeds, cardamom, cloves and cinnamon and fry them till golden brown. Add potato and rice to it and stir fry it. Add rest of the ingredients except coriander leaves and boil. Reduce the flame, cover the pan and let it simmer for 13 – 15 minutes. Serve after garnishing.

Sabudana Vada

Ingredients :

Sago (Sabudana) – 1 cup

Potato – 1

Green chilies – 5-6

Roasted Peanuts – ½ cup

Rock salt to taste

Oil for deep frying


Wash clean sago and drain water. Leave it soaked for 2 hours; it will get puffed. Coarsely crush the peanuts and boil, peel, mash potato. Heat oil in kadahi and mix all the other ingredients to make a paste. Make small flat disks of the paste and fry them till golden brown. Drain them on paper towel.

Kache Kele Ke Kofte

Ingredients :

For Preparing Koftas

Raw Bananas – 6

Mix of chopped green chilies and ginger - 10 gm

Asafoetida – 1 gm

Cumin – 2 gm

Garam masala – 5 gm


For Gravy:

Oil- 2 Tbsp

Ginger chilli paste – 1 tbsp

Clove – 2

Bay laves – 3

Cumin ½ tsp

Asafoetida – a pinch

Beaten curd – 4 tbsp

Turmeric – ½ tsp

Garam Masal Powder – 1 tsp

Water – 1 cup

For garnishing – Chopped green coriander

Method :

Boil, peel and mash bananas. Add all the other ingredients for koftas. Make small balls and fry them. Prepare gravy, by heating oil and add all the spices. After spices get fried, add water to it. Add koftas and simmer for few minutes. Adjust the consistency of gravy by adding more water.