Navratri is a major festival celebrated across India among the Hindus. It has lots of customs and rituals associated with it and one among them is eating specific dishes and food items on particular days. To make your fasting days smoothly we have a wonderful collection of fasting recipes that you can make during Navratri.
Farali Dhokla – Kuttu Ka Dhokla Recipe is made of Buckwheat Flour or Sama Flour. Dhokla is an Indian dish popular in the state of Gujarat and it resembles a cake. It is steamed in a pressure cooker or a steamer. Kuttu Ka Dhokla is made from a blend of sama flour and buckwheat flour which is soaked in some yogurt and water. Indian spices are added to add more flavour to the dish.
Traditionally Dhokla batter is fermented and steamed. It is a famous dish in Gujarati Cuisine. It is then finished by adding a tempering of mustard seeds and curry leaves on top of the Dhokla. Since Kuttu Ka Dhokla is preferred during Navratri fasting,it is kept simple and made quick without any tempering. Just before serving garnish your Farali Dhokla – Kuttu Ka Dhokla with coriander leaves and fresh grated coconut
Serve Farali Dhokla – Kuttu Ka Dhokla along with a spicy Dhaniya Pudina Chutney.
If you are looking for more Dhokla recipes here are some of our favourites:
Cucumber Green Chilli Raita is made from yogurt with a mixture of fresh produce such as cucumber, carrot and tomato with a little hint of chopped green chilli. The chopped coriander gives it a garden-fresh aroma. The raita is then finished with a sprinkle of some Indian spices like cumin powder and red chili powder to give it a hit of spice.
Cucumber Green Chilli Raita can be served with any meal of your choice and it adds a lot of freshness to your meals. It goes well with any biryani or pulao or even with a meal of roti, dal and sabzi.
If you are looking for yogurt recipes here are some of our favourites:
Parijata, also known as Ganga Shiuli in Odiya & Night Jasmine in English is Lord Krishna’s favorite flower. Though i have seen my mom using the leaves to make fritters, using the flowers came into picture only a few years back. While Assamese add these to fish curry, many use these as a replacement of Saffron. These flowers are sun-dried and used throughout the year when not in season. Night Jasmine Creamy Coconut Rice is a very delicious and aromatic dish, which will be a treat to all your senses.
Serve Night Jasmine Creamy Coconut Rice with Vegetarian Laksa Curry for a weekend lunch.
Other rice recipes that you can try are:
Vankaya Kothimeera Karam recipe is a classic Andhra style brinjal cooked in a very aromatic spicy coriander masala.
It is quite flavourful and spicy that makes for a delicious accompaniment with Steamed Rice, Ghee and Lemon Rasam or even with phulkas.
Serve Vankaya Kothimeera Karam along with Tomato Onion Sambar and steamed rice with a dollop of ghee doe a weeknight dinner.
If you like this recipe, you can also try other Dry vegetable recipes such as
- Tangy Corn Tamatar Bharta Recipe
- Gajar Methi Sabzi Recipe
- Spicy Coconut Peanut Stuffed Baby Brinjal Recipe
The nutritive peels of the humble Ridge gourd (Dodka) can be used to make a quick, lip smacking chutney. Sesame can be added along with the ridge gourd for an extra crunch, and to increase the health quotient of the chutney. Flax seeds can be another addition to increase the nutritive value of the chutney.
Have a look at other similar chutney recipes
Veppilakatti | Lime Leaves Pickle Recipe is a traditionally made healthy dish during Onam in Palakkad region. Lime leaves, curry leaves, roasted dry chili, tamarind and hing are combined and blended as a coarse paste. They are then made as small balls for consumption. It tastes good when sprinkled over curd rice. Since we do not get this leaves in most of the places I altered to use Kaffir Lime leaves and it tasted the same way like bitter orange leaves. I have also tried earlier with lemon leaves and it turned out to be good. Lime Leaves Pickle Recipe does not contain oil and can be preserved for 2 or 3 weeks in refrigerator.
Tamarind can be replaced with lemon juice.Curry leaves must be half or lesser than the quantity of lime leaves else it will override the lime leaves taste.I used mortar pestle and it took around 45-50 mins to do this paste. The time varies based on the experience. You may use a mixie to finish it faster. Mortar pestle definitely gives a better taste than mixie.
Take a look at more pickle recipes that are worth drooling over!
Khaman Dhokla Recipe is a simple, easy and quick Gujarati snack loved by everyone and can be served as a evening snack or for breakfast. Khaman Dhokla Poha is a simple and easy dish that can be made out of leftover Khaman Dhokla.
Leftover Khaman Dhokla is crumbled and added to a onion, green chilli and coconut mixture to make this simple and tasty Khaman Dhokla Poha.
Here are few more Dhokla Recipes which you can try at your home.
Dragon Fruit And Rose Water Popsicle is basically dragon fruit blended with rose water and honey to prepare a refreshing, tasty and healthy Popsicle that can be served as a nutritious snack or a dinner party dessert.
Adding to dragon Fruits’ already amazing health benefits, rose water provides a refreshing taste and aroma to the Popsicle.
Dragon Fruit And Rose Water Popsicle is an easy and fun recipe which will be an instant hit among the kids.
Other frozen treats you might fancy
Chettinad Muttai Masala Recipe is a flavourful egg curry which is very different from the other egg masala recipes. The use of the freshly dry roasted and ground chettinad masala makes it very aromatic giving it a nutty taste and texture.
If you like this recipe, take a look at more recipes from Chettinad cuisine