Festival Recipes

Makhana dry fruit Gur kheer is very useful in the festival season and we all want to indulge in something that’s not only sweet and but also delicious without having any guilt. Here’s an amazing recipe, that is healthy, and also full of nutrients, protein-rich, and above all, is sweet too, for all your sweet tooth cravings.

Makhana dry fruits kheer is an easy-to-make recipe that is loved by children and adults. Makhana or lotus seeds or fox nuts are rich in antioxidants, helps in stabilizing blood sugar levels. Furthermore, it may support in weight loss and it is even good for heart health. You can even munch on these by just roasting them and storing in a jar. They are really healthy and low in calories.

We’ll be making this recipe without sugar so that it can be good for diabetics too, but you can add sugar as per your requirement.

Preparation time: 5 minutes

Cooking time: 25 minutes

Total time: 30 minutes

Serving: 2 bowls

Ingredients to make Makhana dry fruit Gur kheer:

Makhana: 1 cup (cut into half)

Cashews: ¼ cup

Dates: ¼ cup, chopped

Almonds (for garnishing): 10 pieces

Milk: ½ L (2 glasses)

Elaichi powder: ¼ tsp

Ghee: 1 tsp

Have you ever tried makhana bhel? Make sure to try it once!

Method of preparation:

1Firstly, Heat a saucepan on medium flame, and grease it with 1 tsp of ghee. When the saucepan is heated, add makhana and cashew-nuts to it. Then, Lightly roast them and when roasted, put them aside to cool down in a plate.

2 Moreover, Save half of the roasted makhanas and blend the other half of them.

3 Now, heat ½ l of milk in a saucepan or kadhai on medium flame. Boil the milk and add blended makhanas to it.

4 Furthermore, Stir the mixture for 5 minutes so that its consistency changes to thick.

5 Immediately, Add roasted makhanas, cashew nuts, and raisins to the milk.

6 Then, Cook the kheer at low flame for about 20 minutes. Milk and dates will add their sweetness to the kheer, and there is no need to add extra sugar to it.

7 Finally, Serve the makhana kheer hot and garnish it with finely chopped almonds.

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This Singhara Vegetable Chaat is very delicious. Singhara is also known as water chestnut is a low-calorie, fat-free fruit that is rich in antioxidants and is really healthy and nutritious. Here is one simple recipe that you can prepare in hardly 5 minutes to satiate your hunger guilt-free. You can munch on this chaat recipe during your fasts and can avoid oily and fried food.

You can, for instance use raw or boiled singhara, as per choice. In this recipe, we’ll be using raw singhara.

Preparation time: 5 minutes

Serving: 1 bowl

Ingredients to make Singhara Vegetable Chaat:

To make singhara vegetable chaat you need:

Singhara (water chestnut): 5-6 pieces

Cucumber: ½ cup, finely chopped

Tomato: ½ cup, finely chopped

Pomegranate: ¼ cup

Coriander-mint chutney: 1 tsp

Sendha namak (rock salt): as needed

Lemon: to taste or optional

Also know how to make oats chila under 5 mins for healthy breakfast options. Oats chila recipe

Method of preparation:

1 Firstly, Peel the singhara, and cut them into pieces, and add into a bowl.

2Then, to the bowl, add finely chopped cucumber, tomato, and pomegranate. To this mixture immediately, add mint-coriander chutney, rock salt, and lemon to taste.

3 Lastly, Mix the mixture well and your Singhara vegetable chaat is ready. You can add more vegetables of your choice, and can also boil the singhara.

For boiling the singhara:

• You can boil the singharas in a pan, or in a pressure cooker. Which-ever option you prefer, just make sure to not boil singharas too much, because if they boil too much, they turn pulpy.
• To boil the singharas, firstly, place them into a pan and fill the pan with water till the singharas are covered.
• then, Boil on high flame for about 8-10 minutes and to check if singharas are boil properly, pass a knife through them. If it passes, they are perfectly boiled.
• Once the singharas are boil, remove from heat and strain them carefully.
• Let them cool and then peel them off.

Happy Navratri to All!!

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A crisp and healthy Navratri Special Kuttu ka Dosa style recipe. No more boring vrat ka khaana filled with oil, this potato-filled dosa, the batter of which is made of buckwheat flour and colocasia is a great option for those who want to avoid eating Kuttu in deep-fried pooris or pakoris. A quick and easy recipe that does not compromise on the taste.

How to make Chinese Dosa?

Ingredients for Navratri Special Kuttu ka Dosa:

For Potato Filling :

3 potatoes, boiled

Ghee (for frying)

to taste salt (use sendha namak if fasting)

1/2 tsp red chilli powder

1/2 tsp ginger, chopped

For the Dosa :

5 tbsp buckwheat flour kuttu)

2 tbsp arbi (colocasia), boiled

to taste salt

1/2 tsp ajwain (carom seeds)

1/2 tsp red chilli powder

1 tsp ginger, chopped

1 tsp green chillies, chopped

ghee (clarified butter)

1/2 tsp green chillies, chopped

Ajwain

Methods for Navratri Special Kuttu ka Dosa:

Potato filling :

Heat ghee in a pan, crush the potatoes into it and mix in the rest of the ingredients.

Toss the potato mixture around for a few minutes till it becomes light brown in colour.

Take it out and keep it aside.

Prepare Dosa :

In a bowl, mash the arbi and mix it with flour and salt.

Add some water and mix well.

Add the ajwain, red chilli powder, ginger and green chillies and mix again.

Keep adding water and stirring in one direction till the batter turns into a smooth flowing consistency.

Heat a flat pan, dab a bit of ghee on it, pour a ladle of the batter and spread it.

Cook for a few minutes and spread more ghee around the edges to make it crisp.

Now flip it over and cook the other side.

Now put some filling on top and fold the dosa over it.

Serve hot with mint and coconut chutney.

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Sabudana Tikki Chaat is an extremely easy recipe that you can have during your fasts or you can even make it any day. It is not only very easy to prepare but also full of taste. Fasting doesn’t mean that you don’t have options to eat, this recipe will satiate your hunger during your vrat and will is a wholesome nutritious meal.

This recipe has many variations, so you can add or replace ingredients as per your choice. Let’s dig right into how to make this yummy vrat special sabudana tikki chaat.

Preparation time: 15 minutes

Cooking time: 15 minutes

Total time: 30 minutes

Portions: 2

Ingredients to make Sabudana tikki chaat:

To make Sabudana tikki chaat, you need:

Sabudana (Sago): ¼ cup

Potato: 1 big potato (boiled and mashed)

Curd: 1 cup

Pomegranate: ¼ cup

Jeera powder: ½ tsp

Red chili powder: ¼ tsp

Sendha namak: as needed

Mango powder (amchoor): ½ tsp

Oil: for frying (Can use air fryer if available)

Have you ever tried Singhara chaat at home? Well, make sure to try it once!

Method of preparation:

1 Firstly, In a bowl, soak the sabudana overnight and drain it the next day.

2 then, Boil the potato and mash it. Secondly, Take a bowl, and add sabudana and mashed potato to it.

3 then, To this mixture, add sendha namak, red chili powder, and mango powder. immediately, Mix the mixture to make a fine dough.

4 Furthermore, Make equal size tikkis from the mixture and set them aside.

5 Then, Heat a pan (or if air fryer is available, can use that to reduce the usage of oil) on medium flame. Add oil to it and let it heat. When the pan is heated, immediately add the tikki carefully and let it fry till it is golden brown.

(Repeat the same procedure to make more such tikkis)

6 Now, the hot and crispy tikkis are ready, place them on a plate. Lastly, Pour curd and sprinkle pomegranate, jeera powder on the tikkis and if you like, you can also add chutneys, for instance, red and green chutney to the chaat.

Your Sabudana tikki chaat is ready!

Happy Navratri to all!! Jai mata di!!

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Navratri Special Healthy Arbi kofta is the perfect tea-time snack for you. Known as one of the oldest vegetables of the Indian sub-continent, arbi can be used to make crispy toothsome fries, sabjis, or curries, or as we have tried with it here, a delicious kofta recipe for the Navratri season, with a hung-curd minty fresh Dahi or curd dip, balancing and increasing the flavors of arbis significantly.

Arbi is a long-lost food which has a lot to offer you. Arbi is a very delicious food that can be transformed into various mouth-watering preparations. So, if you are interested in exploring a great dish from the old times then you need to focus on this perfect dish, Arbi kofta.

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Ingredients For Navratri Special Healthy Arbi kofta –

Kuttu atta – 3-4 tbsp

 White Til – 1 tbsp

 Green Chilli – 1 tbsp

 Ginger – 1 tbsp

Rock Salt – 1 tbsp

 Oil – 2 tbsp

 Ajwain – 1 tsp

Arbi – 250 g

(Serving : 2-3)

Method of preparation –
For The Mint Curd Dip:

  Mint Leaves – A handful

  Cucumber – ½ cup

 Rock Salt – 1 tbsp

  Pomegranates – ½ cup Curd (hung) – 1 bowl

How To Prepare Navratri Special Healthy Arbi kofta :

 Take a cooker and add 350 g of arbi to it.

Pressure cook the arbi for 3-4 whistles.

 Let it cool for 3-4 minutes.

 Peel the skin of the arbi and smash them together.

Add white til, green chilies, ginger, kuttu flour, salt, ajwain and bind it all to a soft dough.

Divide it into small portions and roll into koftas balls.

Take a pan and add oil to it.

Place the koftas and fry them for 5-7 minutes each.

Transfer them into a bowl and serve with your preferred dip.

How To Make Mint – Curd Dip

Take a bowl and cover it with a piece of cloth.

Pour curd over it and let it rest for ½-1 hour.

Strain the curd and transfer it into a bowl.

 Add mint leaves, cucumber, pomegranates, rock salt, and mix everything together.

 Serve it chilled.

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Dry Fruit Modak is a very delicious and easy recipe for Ganesh Chaturthi festival

Ingredients required :

Here are some ingredients to make dry fruit modak:

• 6 Figs

• 8 Seedless Dates

• 15-16 Almonds

• 1 tsp Walnuts

• 12-13 Peanuts

• 5-6 Pistachios

• 9-10 Cashewnuts

• o netsp Sesame Seeds

• 1 tsp Chironji

• 1 tsp Khus Khus

• one tsp Dessicated Coconut

• 1 Tbsp Ghee

• 10 Raisins, chopped

• 5 Apricots, chopped

• 1 tsp Cardamom Powder

Method:

Follow these method to make dry fruit modak:

• Soak figs for 2 hrs.

• Also soak dates for two hours.

• Take almonds, peanuts, walnuts, pistachios and cashew nuts in a grinder.

• Grind all the nuts together.

• Put the ground nuts on a pan and saute well.

• Now in another pan take sesame seeds, chironji, khus khus and desiccated coconut. Dry roast them well.

• Take soaked figs and dates in a grinder

• Grind them to form a paste.

• Now take ghee in a pan, add the figs-dates paste to it.

• Saute it well and add chopped raisins and apricots.

•  Mix thoroughly, add ground fry fruits and further Mix the dry fruits well in order to infuse them perfectly with the paste.

• Now add the coconut mixture and cardamom powder.

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Sabudana Khichdi is a high-energy food that is both tasty and healthy. Is this recipe is packed with protein and fibre to help you shed some kilos. Sabudana Khichdi (also known as sago or tapioca) is a nutrient-rich source that includes complex carbohydrates, dietary fibres, calcium, iron and protein, offering a host of health benefits.

Sabudana Khichdi or sago khichdi is famous Indian vrat/upwas. The food made during the Hindu fasting days like Ekadashi, Mahashivrati, Navratri, or Shravan Somwar. It is the combination of Sabudana, peanut, and potato gives you a high amount of energy to our body during fasting/upwas.

Sabudana khichdi is typically prepared for breakfast. As Navratri is approaching many people will be fasting for the goddess. So during these 9 days, Sabudana khichdi is one of the popular choices to select from. It tastes great, you can adjust the spiciness as per your taste.

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Key Ingredients for sabudana khichdi:

• Sabudana Khichdi /Sago seeds 1 cup
• Potato – 1 medium
• Handful peanuts
• Olive Oil
• Cumin Seeds, Curry leaves, Ginger, Chillies (to taste)
• Grated coconut husk

Recipe:

Start with soaking sabudana overnight. Drain them next morning and keep aside in a bowl. 

Meanwhile, boil potatoes and when warm, peel and chop them into small pieces.

Take a pan and dry roast peanuts till they turn brown. Then, grind them to make a coarse powder, and mix them with salt and sugar as per your taste. 

Now, heat oil in a pan and fry cumin seeds till they start to crackle. Add curry leaves, grated ginger, green chillies and stir fry them for a minute.

Add potatoes, peanuts, salt and sugar as well, and saute for another minute.

Next, add sabudana and keep stirring it till the time its colour turns translucent. Garnish it with grated coconut and the dish is ready.

For more information click here

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