Navratri 2023: Chef Karam D & Shiv P Share Festive Recipes

Navratri celebrations are at their peak. With fasting, prayers, and rituals, all devotees are seeking the blessings of Maa Durga. It is a nine-day festival that is dedicated to the divine feminine power of Shakti. As per the Hindu calendar, it is observed in the month of Ashwin, and this year it started on October 15 and will conclude on October 24.  

Besides the pujo, we also celebrate Navratri with garba, pandal hopping, and various Sattvik dishes. Tamsik foods like onion, garlic, non-vegetables, and alcohol are avoided by the devotees. Rather, we consume food items like sabudana, kuttu atta, fruits, vegetables, dry fruits, and milk. Most people think Navratri meals are boring, but this is not true. There are many delicious dishes that can be prepared in the Sattvik way.   

If you are also looking for some festive dishes for Navratri, here are six recipes shared by Chef Karam Dogra, Executive Chef, Sheraton Grand Palace Indore and Chef Shiv Parvesh, Executive Chef, Indore Marriott Hotel:  

Lauki Ke Kebab   

Ingredients:   

• 1 kg bottle gourd, peeled and grated   
• 50 g green chilies   
• rock salt to taste   
• 200 g boiled potatoes, grated   
• 100 g of buckwheat flour   
• 150 ml clarified butter    
• 1 g black pepper powder   
• 50 g of fresh green coriander   
• 2 g cumin seeds   
• ½ teaspoon lemon juice   
• 30 g crushed peanuts  

Method   

• Begin by washing and peeling the bottle gourd. Grate it and place it in cold water to keep it fresh. Then drain it before cooking. 
• Heat a non-stick pan and add 50 g of clarified butter. Add the cumin seeds and the grated bottlegourd. Sauté on low heat until the bottle gourd becomes soft. Set it aside to cool.   
• In a mixing bowl, combine the grated boiled potatoes with lauki mixture, salt, lemon juice, flour and spices. Mix thoroughly and check for seasoning.   
• Divide the mixture into equal, small portions. Shape each portion into a kebab and set them aside.   
• Heat a non-stick pan and add a little clarified butter. Shallow fry the kebabs on low heat until they turn a light golden colour on both sides. Serve the kebabs hot with mint chutney. Enjoy!  

Bhuna Matar Ki Tikki   

Ingredients:  

• 1 kg green peas (crushed)   
• 50 g green chillies   
• rock salt to taste   
• 200 g of boiled potatoes   
• 60 g samak rice flour   
• 25 g of buckwheat flour   
• 150 ml of desi ghee   
• 50 g of fresh green coriander   
• 1 g garam masala powder   
• 2 g dried fenugreek leaves   
• 3 g cumin seeds   
• 2 g fennel seeds   
• ½ teaspoon lemon juice   
• 50 g crushed cashew nuts   

Method   

• Begin by heating a non-stick pan and adding 50 g of ghee. Add cumin seeds, fennel seeds, and crushed green peas. Sauté on low heat until the peas become soft. Set it aside and allow it to cool.   
• In a mixing bowl, combine the grated boiled potatoes with all the ingredients except for the ghee. Thoroughly mix everything and adjust the seasoning to your taste.   
• Divide the mixture into equal, small portions, and shape each portion into a tikki. Set them aside.  
• Heat a non-stick pan and add a little ghee. Shallow-fry the tikki on low heat until they achieve a light golden colour.   
• Serve the bhune matar ki tikki hot, accompanied by mint chutney. Enjoy your delicious meal!  

Aloo Akhrot Ke Kebab   

Ingredients:   

• 150 g walnuts (crushed, without shells)   
• 50 g green chillies   
• rock salt to taste   
• 1 kg of potatoes (boiled and grated)   
• 150 g of buckwheat flour   
• 1 ml of oil for deep frying   
• 1 g black pepper powder    
• 50 g of fresh green coriander   
• 2 g dried fenugreek leaves   
• 1 g fennel powder   
• 1 g cumin seed powder   
• 1/2 teaspoon dry mango powder   
• 2 g garam masala   

Method   

• In a mixing bowl, combine all the ingredients except for the oil. Thoroughly mix the ingredients, ensuring they are well combined. Taste and adjust the seasoning with rock salt if necessary.   
• Divide the mixture into equal portions and shape each portion into small kebabs. Set them aside.   
• Heat a non-stick frying pan or kadhai and add oil for deep frying. Ensure the oil is hot and ready for frying.   
• Carefully place the kebabs in the hot oil, making sure not to overcrowd the pan. Fry them until they turn a light golden colour, turning them occasionally for even cooking. This should take about 3–4 minutes per side.   
• Once the kebabs are golden brown and crispy, use a slotted spoon to remove them from the oil. Place them on paper towels to drain any excess oil.   
• Serve the kebabs hot, garnished with fresh green coriander, and accompanied by mint chutney. Enjoy your delicious homemade aloo akhrot ke kebab!   

Barnyard Millet Risotto   

Ingredients:   

• 50 g barnyard millet (soaked overnight) 
• 10 g sendha namak  
• 20 ml cream   
• 20 g butter  
• 15 g sundried tomatoes   
• 3 g of parsley  

Method:   

• In a pan, melt ¾ of the butter. Add the soaked barnyard millet and sauté for 5 minutes.   
• Stir in the sundried tomatoes and continue to cook for 10 minutes, stirring constantly.   
• Once the millet is thoroughly cooked, add the cream and remaining butter to finish the dish.    
• Sprinkle the dish with finely chopped parsley. Serve hot.   

Ragi And Raw Banana Kachori 

Ingredients   

• 250 g ragi flour   
• 150 g of plantains 
• 10 g sendha namak   
• 3 g of fresh coriander leaves   
• 500 ml clarified butter (for frying)   
• 3 g green chilli   
• a pinch of cumin (roasted)   

Method:   

• Begin by making the dough using ragi flour. Boil the plantains, peel, mash and season it with spices. Then fill them into the dough.   
• Season the dough with sendha namak, roasted cumin, and chopped green chilli for flavour. Shape the dough into small kachori-like bowls.   
• Deep-fry these bowls in clarified butter until they turn golden brown and crispy. Serve the fried kachoris with mint chutney.   

Sabudana And Gulab Lychee Kheer   

Ingredients:   

• 50 g sabudana  (soaked overnight) 
• 5 g of rose petals   
• 50 g sugar   
• 5 g cardamom   
• 30 g of fresh or canned lychee   
• 25 g clarified butter (ghee) for frying   
• 750 ml of milk   

Method:   

• In a pan, heat clarified butter and sauté the soaked sabudana until it turns translucent. Add milk, green cardamom, rose petals, and sugar to the pan.   
• Cook the mixture for 30 minutes, allowing it to simmer and thicken. Finish the dish by adding chopped lychee. Enjoy your delicious sabudana dessert!