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10 Tasty Vrat Recipes That Are Perfect For This Navratri

Method: 1. Soak the sabudana in water for about 5 hours. Drain the water and keep aside. 2. Heat some oil In a heavy bottom pan or kadai. Add in clove and cardamom and fry for some time. 3. Add in the vegetables and saute for a few minutes. Once you think the vegetables are done, add in the spice powders and stir. 4. At this point, add the sabudana to the kadai and stir. 5. Cover the kadai and let it cook for about 10 minutes. You will know that it’s done when the sabudana cooks and separates.

1. Sabudana Khichdi With Vegetables

Method: 1. Put all the ingredients into a mixing bowl 2. Add water and the ingredients well. 3. Keep adding water until you get a pouring consistency. 4. Heat a flat, non-stick pan. 5. Now drop a ladle of batter on the pan and spread. Make sure you do not spread it too thin so that the cheela doesn’t stick to the pan. 6. Add one teaspoon of ghee or oil. 7. Also, sprinkle a few sesame seeds on the cheela. 8. Cook on both sides till it’s done.

2. Singhara Atta Cheela Recipe

Method: 1. Heat ghee (or peanut oil) in a pan. Add cumin seeds and saute till the seeds till their colour changes. 2. Add ginger-chilli paste and saute. Do this until the aroma of raw ginger goes away. 3. Lower the flame and add in the curd mixture. 4. Season the kadhi with rock salt. 5. Add the sugar and stir. 6. Now let the kadhi simmer. Don’t forget to stir occasionally. Do this till the kadhi thickens. 7. Garnish with coriander leaves.

3. Rajgira Kadhi

Method: 1. Wash and drain the spinach leaves. Put them in a pressure cooker along with turmeric, green chillies and cumin seeds. 2. Turn off the flame after 2 whistles. 3. Let the cooked spinach cool. Blend the spinach into a paste. Keep it aside. 4. Use a flat bottomed non-stick pan to heat some ghee and roast the makhanas. Remove the makhana from the pan. 5. Use the same pan, heat some oil and put in the cumin seeds.

4. Palak Makhana

6. Then add in the tomatoes. Cook till the tomatoes lose their liquid. 7. Add garam masala. 8. Add water and let it simmer for about 2 minutes. 9. At this point, add the spinach mixture and milk. Let it simmer for 2-3 minutes. 10. Now add the makhana and bring the gravy to a boil.

4. Palak Makhana

Method: 1. Rinse the sabudana and sama ka chawal well and soak in water for about 3 hours. 2. Drain out the water and grind to make a batter. 3. Leave the batter in a bowl for about 9 hours to let it ferment. 4. Add salt and baking soda to the batter. Mix well. 5. Heat some water in a steamer. Grease the idli moulds and pour in the batter. 6. Place the moulds in the steamer and let the idlis steam for about 10 minutes (or more if required).

5. Sama Ke Chawal Ki Idli

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