The nine days of Navratri are well spent with multiple colours, festivities and diverse celebrations. People from different regions of our country worship various avatars of Devi Durga. And, as it has been evident for a long time, no auspicious occasion in India can be spent neglecting the gastronomy scene.
These days are well-known among the Delhiites as ‘veggie days’. Well, while the old-traditional dishes are hailed till date, there a few new additions which make the vegetarian options for these nine auspicious days a lot more zealous. After a day of fasting, an oily and spicy dish may tickle your taste buds; but it is definitely going to do more harm than good to your health. Thus, eminent chefs have come up and shared some healthy and scrumptious dishes to truly celebrate the win over evil (we guess these days).
Herbalicious sabudana khichdi
Ingredients
Overnight soaked sabudana 200gms
Fresh grated coconut 50gm
Herbs:curry leaves, basil, coriander 10gms each
Chopped ginger 1/2 tbsp
Green chillies 2 pieces
Roasted ground nuts 10-12 pieces
Tossed in vrat oil 2 tbsp
Rock salt as per taste
Garnished with- pomegranate and coriander 20gms each
Served with spicy green chutney
Method
Take vrat oil in a pan, add chopped ginger and green chillies then add fresh crushed herbs like curry leaves , basil leaves and coriander. After 30 secs, add overnight soaked sabudana , seasonings like oregano, vrat special rock salt and chilli flakes and toss them properly till sabudana turns golden brown, add crushed ground nuts and mix well.
Garnish with Pomegranate, mild flavoured grated coconut and fresh coriander leaves and serve it with Spicy Green Chutney and vrat special roasted peanuts.
Recipe by Chef Tarun Sibal, Director, One Fine Meal, Delhi
Mixed berry and banana smoothie
Ingredients
Frozen mixed berries 1 cup
Frozen ripe banana 1 piece
Low-fat yogurt 1/2 cup
Fresh orange juice 1/4 cup
Method
Combine all ingredients together in a blender and puree until smooth.
Garnish with fruit slices on the top of the smoothie.
Recipe by Dinesh Mhatre, Executive Chef
Shinghada sheere
Ingredients
Waterchesnut 200gms
flour
Ghee 20gms
Sugar 100gms
Cardamom powder 3gms
GARNISH
Almond flakes 5gms
Pistachio flakes 5gms
Method
Heat the ghee in a pan, add the Waterchesnut flour and cook on a slow flame for 4 minutes or till it turns light brown in colour, while stirring continuously.
Add 2 cups of warm water, mix well and cook on a slow flame for another 4 minutes or till all the water has been absorbed, while stirring continuously.
Add the sugar mix well and cook on a slow flame for 4 more minutes, while stirring continuously.
Switch off the flame, add the cardamom powder and mix well.
Serve the garnished with almonds and pistachios.
