Navratri 2024: Easy recipes for the last day of fasting

As the curtains close on Navratri 2024, numerous devotees mark the concluding day with fasting and prayer. Fasting during Navratri remains a customary observance among Hindus, wherein adherents refrain from partaking of grains, lentils, non-vegetarian fare, and select spices. Instead, they embrace sattvik elements such as fruits, vegetables, nuts, and dairy, fostering purity of both body and mind.

Indulging in delectable and flavorful cuisine during Navratri presents itself as a straightforward yet delightful endeavor. By crafting sattvik delicacies that are not only palatable but also nourishing, one can partake in fasting with ease. Below are a selection of recipes curated by the esteemed Chef Umesh Prasad, Chef De Cuisine at Edesia, Crowne Plaza New Delhi Okhla, to relish on the final day of Navratri.

Sabudana Kheer Ingredients:

1/2 cup sabudana (tapioca pearls) 4 cups milk (use preferred milk variety: cow’s milk, almond milk, or coconut milk) 1/2 cup sugar (adjust to taste) 1/4 teaspoon cardamom powder A pinch of saffron strands (optional) 2 tablespoons chopped nuts (cashews, almonds, pistachios) for garnish 1 tablespoon ghee (clarified butter) or coconut oil (for the vegan alternative) Instructions:

Rinse the sabudana under cold water until clear. Then soak them fully submerged in water for 3-4 hours or overnight. Drain excess water using a sieve post-soaking. In a heavy-bottomed pan, heat a teaspoon of ghee or coconut oil. Add the drained sabudana and roast over low to medium heat until translucent, stirring continuously to prevent sticking. In a separate pot, bring the milk to a boil over medium heat, stirring occasionally to prevent scorching. Once boiling, reduce the heat and simmer for 15-20 minutes, stirring occasionally. Incorporate the roasted sabudana into the simmering milk, stirring well. Add sugar and dissolve completely, adjusting to taste. Integrate cardamom powder and saffron strands (if using), ensuring flavors meld. Allow the kheer to simmer for another 10-15 minutes on low heat until the sabudana pearls soften and the kheer thickens to desired consistency. Remove from heat and garnish with chopped nuts. Serve warm or chilled, refrigerating for a few hours if preferred.

Indulge in this luscious Sabudana Kheer as a celebratory dessert during Navratri!

Sitaphal Ki Sabzi Ingredients:

4-5 ripe sitafal (custard apples), peeled and deseeded 1 tablespoon ghee or vegetable oil 1 teaspoon cumin seeds 1 green chilli, finely chopped (optional) 1/2 teaspoon ginger paste 1/2 teaspoon turmeric powder 1 teaspoon coriander powder 1/2 teaspoon red chilli powder (adjust to taste) Salt to taste 1⁄2 cup fresh yogurt, whisked 1 tablespoon chopped fresh coriander leaves, for garnish Instructions:

Peel and cube the custard apples. Rinse under cold water and set aside. Heat ghee or vegetable oil in a pan over medium heat. Add cumin seeds and let them splutter. Incorporate chopped green chilli (if using) and ginger paste. Sauté until fragrant. Add turmeric powder, coriander powder, and red chilli powder. Stir to combine with the tempering. Add the cubed custard apples to the pan, coating with the spices. Season with rock salt according to taste. Stir well. Pour water into the pan, cover with a lid, and cook for 10-12 minutes until apples are tender, stirring occasionally. Adjust gravy consistency if necessary by adding water. Once cooked, garnish with fresh coriander leaves. Serve hot with rajgira roti or barnyard millet rice during Navratri fasting.

Yam (Suran) Ki Kebab Ingredients:

2 cups grated yam (suran) 1/2 cup boiled and mashed potatoes 1/4 cup roasted peanuts, coarsely ground 2 green chillies, finely chopped 2 tablespoons chopped fresh coriander leaves 1 tablespoon chopped fresh mint leaves 1 teaspoon ginger paste 1 teaspoon chaat masala 1/2 teaspoon red chilli powder 1/2 teaspoon roasted cumin powder Salt to taste Oil for shallow frying Instructions:

Prepare Yam (Suran): Peel and finely grate the yam. Boil in salted water for 5-7 minutes until soft but firm. Drain and let cool. Mix Ingredients: Combine mashed potatoes, boiled yam, roasted peanuts, green chillies, coriander leaves, mint leaves, ginger paste, chaat masala, red chilli powder, roasted cumin powder, and salt. Shape Kebabs: Form small, round kebabs or patties from the mixture. Shallow Fry: Heat oil in a non-stick skillet over medium heat. Fry kebabs until golden brown and crisp on both sides. Drain excess oil: Transfer the cooked kebabs to a paper towel-lined plate. Serve hot with chutney or yogurt dip.

Relish these delightful and aromatic recipes as snacks or appetizers during Navaratri or any festive occasion.