From coconut crepes to makhana lassi: Give your Navratri dishes an exotic makeover

Navratri 2022 is here and with everyone getting into the festive spirit two years later, the celebrations are set to get bigger and better! While fasting is an important part of Navratri, it also focuses heavily on food – simple, grain-free
satvik Special must have this season. However, being vegetarian does not mean that food is boring. We asked the experts to reimagine classic Navratri staples and share some unique delicious recipes that can help keep you nutritious while also delighting your palate. Here’s what they came up with. Interesting!


“Many people think
satvik or fasting is one-way. But that is far from the truth. In fact, the ingredients we use during fasting, like
rajgira, sabudana, coconut or fruit, are so versatile that there are countless recipes that you can create from them. It’s not necessary to just
kuttu puri, sabudana khichdi or
rajgira halwa”, shared chef Shiva Sharma.

Coconut roll crepe

crepe roll


For Batter

  • 1 cup rajgira flour
  • 1/2 cup coconut milk
  • 1 cup yogurt

To fill

  • 1 cup shredded coconut
  • 1/2 cup chopped roasted peanuts
  • 1/4 cup chopped pineapple
  • 3 tablespoons sugar


– Mix all the ingredients to make the dough and keep a smooth paste.

– Dry roast shredded coconut on a pan. Remove from flame, add sugar, peanuts and pineapple. Set aside to cool.

– Prepare crepe on sim. Once turned over, place the filling while still on fire.

– Make the rolls at the same time while the cake is still warm.

Cook on both sides until golden brown and serve hot.

“Vegetarian habits are not complete without coconut, milk or flour. In this recipe, you can also use coconut flour instead
rajgira if you like the taste. It’s a combination of sweet and savory flavors, making it an even more enjoyable quick recipe. You can even put some honey on it. Any hot drink will make a great accompaniment to it. Or you can also use chopped fresh fruit or dried fruit to serve,” shared chef Anita Maheshwari.

2) Pumpkin and almond soup

pumpkin soup


  • 1 cup pumpkin puree
  • 1 glass of milk
  • 3/4 cup roasted almonds
  • 1 tablespoon buckwheat flour
  • 2 tablespoons unsalted/dairy butter
  • 3/4 teaspoon rock salt


– Chop 1/4 cup of almonds and set aside.

Whisk together flour and 1/4 cup milk.

In a saucepan, pour the flour mixture into the remaining almonds, pumpkin puree, and salt.

– Boil. Reduce heat to medium-low and let simmer for 5 minutes.

– Stir occasionally to avoid sticking to the bottom of the pan

– Put the hot mixture in the blender. Let the steam escape and mix well until smooth. Serve hot in a bowl with 1/4 cup chopped almonds or other nuts/seeds.

“This pumpkin almond soup can easily be stored for a day or two. Using minimal ingredients means it’s very easy to make. Roasted almonds give a distinct flavor to the soup and also add a crunch to the soup. You can use any dried fruit for garnish or even as an ingredient, especially walnuts taste great with it,” shared chef Shiva Sharma.

3) Water chestnut samosa & banana



For powder

  • 120 grams singhare ka atta
  • 4 tablespoons Ghee
  • 2 & 1/2 cups water
  • 1 teaspoon of rock salt

To fill

  • 2 raw bananas, boiled and peeled
  • 3/4 teaspoon chili powder
  • 1 tablespoon fennel seeds
  • 2 teaspoons coriander powder
  • 2 teaspoons rock salt
  • 1/2 teaspoon cardamom powder
  • 30 grams Ghee


– Raw bananas raw

– Heat ghee in a pan, add cumin. When it foams, add the banana powder and the rest of the seasoning. Set aside to cool

– Prepare the dough for the outer layer of the samosa by mixing all the ingredients

– Roll out the dough, cut two equal halves, wet the edges and then pour the filling mixture in the shape of samosas.

– Heat ghee and over high heat, dry fry samosas until golden brown

– Eat hot

“Samosas is an absolute favorite snack for everyone, and being able to have it in quick time really makes it a party. Many people avoid using raw bananas in their fasting food, but they are a great substitute for potatoes and are also very healthy. If you want to add a twist, you can also add water chestnuts to the filling,” shared chef Anita.

4) Sitaphal makhana lassi

Makhana lassi


  • 1 cup condensed yogurt
  • 1 custard apple / sitaphal
  • 10 to 12 pieces of makhana
  • 1 tablespoon honey
  • A pinch of cardamom powder


– Take a custard apple, remove the seeds.

– Put longan pulp, makhana, honey (or jaggery), chilled yogurt and cardamom powder in a blender.

Blend until you get a creamy consistency.

– Serve cold

“The special thing about this recipe is that it goes well with any sweetener or even without it. If the fruit is sweet enough, you can always add more sweetener. Or dates are also a good natural sweetener that will enhance the flavor of the lassi. Soursop can also be replaced with any other fruit. A good tip is to toast the makhana a bit before adding it, so they don’t feel too chewy or mushy when served,” shares home chef and food expert Shivani Sonekar. She added, “There is no shortage of innovation that can be accomplished with fast food. You can experiment with milk and its products. Milkshakes, smoothies, lassi, etc. are a great ingredient for dieters as they keep you hydrated and full for a long time. Hung curd is another versatile ingredient. Add any fruit, a little sweetener to it, and you’ll have an easy-to-fill snack to eat. ”

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