Sweet potato tikki

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An interesting change to aloo tikkis, these sweet potato tikkis made with shingaada (water chestnut) flour is a healthy and delicious snack to enjoy while fasting for Navratri.

2 Medium-sized sweet potatoes (boiled, peeled and grated)
2-3 Tbsp shingaada flour
1 Tsp green chillies (chopped)
1 Tbsp coriander leaves (chopped)
1 Tbsp lime juice
1 Tsp cumin powder
½ Tsp chaat masala
1 Tsp fennel seeds (roughly crushed)
1 Tsp coriander seeds (roasted and roughly crushed)
1 Tsp black pepper (roughly crushed)
Salt
Oil (for frying)

Method:

1. In a large bowl combine all the ingredients for the tikki. Add the singhaada flour to bind and use as required.
2. Shape into tikkis and shallow fry. Serve hot.

Amaranth/rajgira flour dosa

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Amaranth is a leafy green that is commonly prepared as a subzi. The grain of the amaranth plant which technically is the fruit of the plant is harvested and milled as a nutritious flour. Amaranth flour is gluten-free and rich in minerals and vitamins. It is considered a superfood which makes this a great choice for a nutritious Navratri fasting dish

1 Cup amaranth/rajgira flour
1/4 Cup raagi flour
1/4 Cup mung flour
1 Tbsp corriander seeds
1 Tsp cumin seeds
2 Red chillies (dry)
Salt
Ghee

Method:

1. Slightly roast coriander seeds and dry chillies and roughly blitz in your Ultra Mixer Grinder
2. Add this to all the ingredients and mix well with water to form a batter. The consistency is similar to dosa batter.
3. Add ghee to the dosa and cook. Serve hot and crispy.
Tip: You can substitute raagi and mung flour with ½ cup soaked and ground barnyard millet flour as well.

Apple almond smoothie

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Fruits are a big part of the traditional fasting practices. Some families fast with just fruits for nine days. They are rich in fibre, easy to process and help purify the blood while loading the body with antioxidants, vitamins and minerals.

2 Cups almond milk
1 Apple (peeled and cubed)
1 Tbsp Honey
1 Tsp chia seeds
1 Tbsp chopped almonds

Method:

1. In your Ultra Mixer grinder, blend all the ingredients together to a smoothie and serve chilled with ice.

Barnyard millet porridge

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Quite similar to rice pudding, this porridge is delectable and a filling breakfast dish. The porridge can be made savoury with yoghurt and tempered with chillies and cumin or sweet with whole milk / almond milk and sweetened with jaggery.

1 Cup banyard millet
1 ½ Cups milk
Jaggery
Chopped nuts and dry fruits

Method:

1. Wash and soak the banyard millet in milk for 30 minutes and cook till done.
2. Add jaggery and top with nuts.
3. Enjoy warm.

Sweet kesar lassi

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This is one of the simplest and refreshing drinks that is healthy on your gut, completely filling and delicious.

3 Cups hung curd
1 Cup whole milk
½ Tsp saffron
¼ Tsp chopped pistachios
Sugar (to taste)

Method:

1. Warm ¼ cup of milk and infuse the saffron strands
2. In your Ultra Mixer grinder, combine the reserved milk, saffron milk, hung yoghurt, sugar and blend to a smooth lump-free drink.
3. Top with pistachios and serve chilled.

Buckwheat flour Poori – Kuttu ki Poori

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Buckwheat is a gluten-free pseudo-cereal. It does not come from the same family as wheat. However, it has a high carbohydrate content and is used as a substitute for rice and wheat dishes. Its high dietary fibre helps in cleaning the gut and regulate blood sugar. It is also a rich source of manganese, copper and magnesium.

2 Cups buckwheat flour
1 Cup water (hot)
1 Tsp cumin powder
Salt
Oil

Method:

1. Mix salt and cumin with the buckwheat flour
2. Add the hot water and mix well to form a dough. Rub a little oil and set aside.
3. Roll into pooris and fry.
4. Serve hot.

Sabhudhana Kichidi

Sabudhana kitchidi is a tasty and healthy breakfast dish. It’s quick to make, has antioxidants and is a resistant starch. Resistant starch are not easily digestible but act like dietary fibre and help clean the gut. This makes the dish an ideal fasting meal.

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1 Cup sabudhana / sago pearls
1 Cup water (to soak)
1 Potato (cooked and roughly crushed)
1-2 green chillies (slit)
¼ Tsp black pepper (cracked)
1 Tsp cumin
1 Tsp mustard
¼ Tsp turmeric
2 Sprigs curry leaves
¼ Cup peanuts (roasted)
Salt
Oil

Method:

1. Thoroughly wash and soak the sabhudana overnight. Drain and set aside.
2. In a pan, add oil, green chillies, cumin, mustard, turmeric, curry leaves and sauté for a few minutes.
3. Add the sabhudana and cook on a low flame for 3-4 minutes or until translucent.
4. Add peanuts whole or crushed.
5. Serve hot.

Singhaada Kheer (water chestnut)

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Water chestnut is a healthy and fibrous edible corn that is consumed in various forms across several cultures. Besides being high in antioxidants, it also helps purify the blood and regulate blood pressure and cholesterol.
Singhaada flour is used in preparations in the Maharashtrian household during vrat or fasting days.

2 Tbsp Singhaada flour
2 Cups milk
4 Tbsp ghee
1 Tsp cardamom powder
1 Tbsp chopped nuts
4-5 Tbsp sugar

Method:

1. Make a roux by adding ghee to the pan and adding the singhaada flour, a little at a time.
2. When the flour in roasted in ghee for minute, add the milk, one ladle at a time while stirring continuously to mix all the lumps in.
3. Add the sugar, nuts and cardamom and serve hot.

Watermelon rind subzi

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In some households, vrat is observed with just consuming fruit and dairy. Fruit consumption is a big part of Navratri fasting. If you have a watermelon to enjoy, use the rind and make a new and interesting subzi for lunch.

4-5 Cups watermelon (white rind without the pink or green part)
1-2 Tsp jeera
1 Tsp ginger (grated)
1 Sprig curry leaves
1 Tsp asafoetida/hing
1 Tbsp ghee
2 Red chillies (dry)

Method:

1. In a kadaai, add the ghee, jeera, ginger, hing and curry leaves.
2. Add the watermelon rind and sauté for 5-8 minutes.
3. Add a cup of water and cook covered on a low flame till tender and done.
4. Serve with hot rice.

Guar fali (Cluster beans)

Cluster beans are a favourite vegetable used both in gravies and as a fried snack tossed in ghee, chilli powder and salt.

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Kamal kakdi

Dried lotus root is also used both fried and cooked in gravies. Fried lotus root rings are a crunchy and a delicious snack.

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Panchkuta

This is a classic Rajasthani dish that is special and distinct in flavour and the five ingredients that make this dish come together perfectly to create a special delicacy.

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The five main ingredients used in panchkuta are ker, sangria, amchur, gunda and kumthi.

Gunda – Glue berries

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Called lasoda in gujarati, commonly used in pickles or in combination with sour ingredients like tamarind to offset the bitter flavour of the berry.

Ker

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Ker is another name for dried caper berries. They can be used ripe or dried. Italian cuisine uses preserved capers to add a salty and sour flavour to dishes. Ker is known to have medicinal benefits and is used as an ingredient in ayurvedic treatments.

Kumthi is a dry berry and looks similar to ker.

Sangri

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Sangri is a dried bean like pod of the Khejari tree. It is believed to be a rich source of vitamins, protein and calcium. Sangri is harvested between March and June, dried and used the rest of the year. Highly nutritious, it is delicious and used in many vegetable preparations in the Marwari cuisine.

Amchur pieces

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Dried raw mango pieces are a staple in north Indian homes. They are used in cooking and as a snack. They add the sour element to the dish. They can be used as dried slices or as powder.

Panchkuta Subzi

2 Cups mixed panchkuta (ker, sangria, gunda and kumthi)
1 Tsp cumin seeds
2 Red chillies
1 Tbsp amchur
1 Tbsp coriander powder
1 Pinch asafoetida
½ Tsp turmeric powder
1 Tsp chilli powder
4 Tbsp curd
Mustard oil
Salt

Method:

1. In your Ultra Pressure Cooker, add a Tbsp of mustard oil and sauté the five ingredients of the panchkuta for a min.
2. Add salt and 3 cups of water and pressure cook for 2 whistles or 10 minutes on a medium flame.
3. In a pan add, mustard oil, dry spices, amchoor and curd and fry for 2 minutes.
4. Add this to the panchkuta and cook till dry. Serve hot with roti or rice.

Aam ki launji

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This is a sweet and sour raw mango pickle or chutney that could be enjoyed with rice or rotis.

1 Raw mango (cut in batons or cubes)
½ Tsp mustard
½ Tsp methi/fenugreek seed
½ Tsp kalonji
½ Tsp fennel seeds

Asafoetida

1/4 Tsp turmeric powder
1/4 Tsp chilli powder
1/4 Tsp coriander powder
3 Tbsp jaggery
Salt

Method:

1. Cut the mango into long strips or cubes.
2. Add salt, turmeric powder and salt and set aside.
3. In a saucepan, add oil, when hot, add mustard, kalonji, fennel and methi seeds and sauté for 2-3 mins.
4. Add the coriander powder and the asafoetida and the mango.
5. Add the jaggery and cook for four mins.
6. Allow to cool and serve hot.
7. You can store this in an airtight container and keep it refrigerated.

Daal batti churma

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Daal baati churma as a dish evolved with the need to feed the soldiers from the battle with a substantial meal that was easier to make than rotis. Dough is combined with ghee, water and salt and roughly rolled into balls and baked in a cow dung cake over wood fire. When ready, the cow dung is broken off and baati or dough balls are served with daal and churma. Churma is the broken bits of baati made to a powder and mixed with sugar and topped with nuts.

2 Cups wheat flour
1 Tbsp ghee
Salt
Water

Method:

1. Combine well to form a dough.
2. Bake them in an oven at 250 degrees or tandoor for 10-15 minutes. Turn the side once before done to get colour on both sides.
3. Lavishly spread ghee while still hot.
4. Serve with watery daal and churma

Gatte

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Ingredients for ghatte
1 Tsp saunf
1 Tsp ajwain
1 Tsp jeera
1 Tsp coriander seeds
1 Cup besan Flour
1 Tbsp ghee
3 Tbsp curd
1 Tbsp oil
Water
Salt

Method:

1. Lightly crush the saunf, ajwain and jeera and add to the besan flour. Add ghee, curd, oil, salt and very little water to make a firm dough.
2. Leave it to rest for 5 minutes and then knead the dough well for 5 minutes.
3. Roll and cut to the size of sausages or 4”
4. Bring water to boil in a pan. Carefully place the rolled besan dough in the water and cook for 10-12 minutes until the rolls float the surface of the rolls have bubbles.
5. Remove and cool before cutting them into smaller cubes.
6. Optional: You can fry them in ghee or skip this step
7. Rajasthani cuisine gets its unique flavour from using dairy products. Once the Gatte is ready set aside to make the gravy.

Subzi

Ingredients for gravy
3 Tomatoes
1 Onion (chopped)
2 Green chillies
1” Ginger
5 Garlic pods
½ Cup curd
1 Tsp coriander powder
1 Tsp cumin powder
1 Tsp dried methi (crushed)
½ Tsp fennel powder
½ Tsp turmeric powder
½ Tsp chilli powder
Oil
Salt

Tempering

1 Tbsp ghee
½ Tsp chilli powder
½ Tsp fennel powder
½ Tsp coriander powder
½ Tsp asafoetida

Method:

1. Use your Ultra Mixer Grinder to make a puree of tomatoes, garlic, ginger and green chillies.
2. In a pan, add oil and fry the chopped onions till brown and crisp.
3. Add the tomato puree with salt and let it cook till the oil comes out.
4. In a small bowl mix curd with the dry spices and add to the pan and cook while stirring continuously for 5-7 minutes.
5. Add the ghatte and cook for a few minutes.
6. Temper the dry spices with ghee and add on top before service with hot rotis

Kadi pakoda

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Pakoda

½ Cup besan
Water
Salt

Method:

1. Combine besan and salt in a bowl and make a thick batter with a pouring consistency.
2. Cover and set aside for 15-20 minutes
3. Remove, beat well to incorporate some air.
4. Pour into an oiled paniyaram tava or shallow fry in a pan and set aside.

Khadi:

½ Cup besan
2 Cups curd (thick)
4 Cups water
¼ tsp turmeric

Temper

1 Tsp cumin
1 Tsp ginger grated
¼ Tsp methi seeds
1 Tbsp ghee
1 Tsp mustard seeds
2 Red chillies
¼ Tsp red chilli powder
¼ Tsp asafoetida
1 Sprig curry leaves

Method

1. In your Ultra Mixer Grinder, beat the besan and yoghurt together to form a lump-free batter. Add water and turmeric and combine well.
2. In a pan, add oil, cumin seeds, methi and grated ginger and sauté for a few minutes on a low flame. Be careful not to burn the ginger or methi.
3. Add the yoghurt, besan batter and bring to a boil. Add salt and the fried pakodas and cook for 10-12 minutes or till the khadi is thicker.
4. Temper the mustard seeds, asafoetida, curry leaves, red chillies and chilli powder in ghee and pour over the khadi and serve with hot rice.

Drumstick Thoran

250 Gms Drumstick (Cleaned and cut)
¼ Tsp turmeric powder
1 Cup grated coconut
2 Green chillies
1 Tsp cumin seeds
2 Tbsp coconut oil
1 Tsp mustard seeds
1-2 Sprigs curry leaves
¼ Tsp asafoetida
Salt

Method:

1. Cook the drumstick with water and turmeric and set aside
2. In your Ultra Mixer Grinder, coarsely grind the grated coconut, green chillies and cumin
3. In a pan, add the coconut oil, temper the mustard seeds, curry leaves and asafoetida, add the cooked drumstick
4. Add the coarsely ground coconut mixture, sauté and serve in the Onam Sadhya.

Tomato Rasam

2 Tomatoes (ripe)
2 Tbsp tamarind pulp
¼ Tsp turmeric
2 Green chillies
¼ Tsp chilli powder
Salt

Tempering:

1-2 Sprigs curry leaves
1 Tsp oil
½ Tsp black peppercorns (crushed)
1 Tsp cumin seeds (crushed)
4 Cloves garlic (crushed)
1 Tsp shallots (chopped or crushed)
¼ Tsp mustard seeds
1 Tbsp coriander leaves and stalk (chopped)

Method:

1. Cook the tamarind and tomato with salt, chilli powder and turmeric until soft. Let it cool before mashing them into a pulp and removing tomato skin.
2. In a pan, add oil, mustard seeds, crushed shallot and garlic and sauté till brown. To this, add the crushed peppercorns, cumin and curry leaves.
3. Add the pulped tomato and tamarind and enough water. Let this simmer for 10 minutes.
4. Add chopped coriander and serve in the Onam Sadhya.

Onam Sambar

½ Cup Thuvar/Toor Daal
1 Cup mixed vegetables (carrots, beans, pumpkin, drumstick)
1 ½ Tomatoes (chopped)
¾ Cup shallots
2 Tbsp tamarind extract (thick)
¼ Tsp turmeric
¾ Tsp red chilli powder
1 ½ Tsp coriander powder
¾ Tsp cumin powder
¼ Tsp black pepper powder
¼ Tsp asafoetida
1 Tsp mustard seeds
2 Dry red chillies
2-3 Sprigs curry leaves
2-3 Sprigs coriander leaves

Method:

1. To your Ultra Duracook, add the washed daal with turmeric, chopped vegetables, chopped tomatoes, salt, 1tsp oil and enough water to cook.
2. Cook for 2 whistles or 5 minutes on a medium flame.
3. Once the whistle subsides, remove the daal and vegetables and set aside.
4. In the same Duracook pan, add oil, mustard, asafoetida, curry leaves, dry red chillies, shallots and fry till translucent.
5. Add the chilli powder, coriander and cumin powder, black pepper powder and sauté.
6. Add the tamarind extract and simmer for 10 mins.
7. Add the daal and vegetables, more water and salt if required and let it boil together for minutes.
8. Garnish with coriander leaves and serve in the Onam Sadhya.

Aviyal

50 Gms carrots
50 Gms beans
50 Gms ash gourd
50 Gms yam
50 Gms raw plantain
50 Gms drumstick
400 ml yoghurt
¼ Tsp turmeric
1 Pinch pepper powder
2-3 Sprig Curry leaves
2 Tbsp Coconut oil
Salt

For Paste:

1 Cup coconut
3 Green chillies
1 Tsp cumin

Method:

1. Cut vegetables into 3’’ batons, add turmeric, pepper, salt and cook till tender. Cooking time of vegetables may vary so you can start with hard vegetables like yam and carrots and add the rest in a little later.
2. Whisk the yoghurt to a smooth mixture, add the ground paste and add to the boiled vegetable and bring to a simmer.
3. Add curry leaves and coconut and serve hot on the Onam Sadhya.

Beetroot pachadi

2 Cups beetroot (grated)
¾ Cup curd

To Grind:

½ Cup coconut (grated)
1 Green chilli
½ Tsp mustard seeds
1” Ginger (grated)
½ Tsp cumin
2 Cloves garlic
Salt

Temper:

1 Tbsp coconut oil
2-3 Sprigs curry leaves
1 Dry red chilli
½ Tsp mustard
½ Tsp urad daal

Method:

1. Cook grated beetroot till soft and set aside to cool.
2. Add beaten curd and salt.
3. Grind the coconut and other ingredients to a smooth paste.
4. Add ground coconut paste to the beetroot.
5. Add the tempered mixture and serve on the Onam Sadhya.

Palada pradhaman

¾ Cup paal ada
1 ½ Litres whole milk
1 Cup sugar/ jaggery
1 Pinch salt
1 Tsp cardamom powder

Method:

1. Wash and drain the paal ada and set aside.
2. Simmer the milk in your Ultra Duracook Handi on a low flame for 45 mins.
3. 3.Add the paal ada 20 mins after the milk starts to simmer.
4. If adding sugar, add while it simmers and if adding jaggery, add when the milk has cooled down considerably.
5. Stir the cardamom powder in and serve with your Onam Sadhya.

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