Chef Anoop Bisht Shares Navratri-Special Recipes

Chaitra Navratri celebrations are in full swing, and many devotees observe fast for nine days. Some cut down fasting to the first day or the last, Saptami or Ashtami, depending on what they celebrate. There are people, who might not fast but they give up meat and vegetables like onion and garlic.

Navratri is not just about celebrating Goddess Durga and her various forms but also marks the beginning of summer. People seeking spirituality introspect and perform rituals while eating healthy and lightweight food. Slurrp connected with Chef Anoop Bisht, Govinda's Restaurant by Dwarka Iskcon, to bring you snacks, main courses, and dessert recipes for healthy and delightful indulgence this Navratri.

Kele Ka Kofta

Ingredients

  • 2 boiled raw bananas
  • 2 cups kuttu flour
  • ½ yellow chilli powder
  • Rock salt to taste
  • 1 basil leaf
  • 1 tsp ginger
  • 1-2 chopped green chillies
  • 1 cup spinach
  • Desi ghee as needed
  • Oil as needed

Method

  • In a mixing bowl, combine boiled bananas, yellow chilli powder, and rock salt. 
  • Shape the mixture into balls and coat them with kuttu flour.
  • Deep fry dumplings in oil until they are crispy.
  • Heat oil or ghee in a pan and saute ginger and green chilli. 
  • Saute spinach puree, cashew nuts paste, and basil leaf.
  • Cook for 5 min and add dumplings.
  • Let the ingredients cook for another 10 minutes on a low flame and serve.

Also Read: Chaitra Navratri 2025: Date, Time, Significance & Traditional Foods

Also Read

Pumpkin Sabzi

Ingredients

  • 1/2 kg raw pumpkin
  • 1/2 tsp methi dana
  • 1 tsp cumin seeds
  • 2 tomatoes
  • Jaggery as needed
  • 1 cup yoghurt
  • 1 tsp ginger
  • 1-2 green chillies
  • 1 yellow chilli
  • Rock salt to taste
  • 1 tbsp desi ghee
  • 1 tbsp coriander leaves

Method

  • Wash a pumpkin and cut it into pieces.
  • Heat ghee in a pan and saute methi dana, cumin seeds, chillies, and ginger.
  • Add chopped tomatoes and salt to taste.
  • Once the tomatoes are mushy, add the pumpkin and cook the ingredients.
  • After cooking the ingredients for 6-7 minutes on a medium flame, add the curd.
  • Drop jaggery into the pan and cook for another 10 minutes.
  • Garnish with coriander leaves and serve.

Gulab Sabudana Kheer

Ingredients

  • 2 cups sabudana
  • 1 litre milk
  • 2 tbsp cashews
  • 2 tbsp rose petals
  • 1/2 tsp cardamom powder
  • Sugar as needed

Method

  • Soak sabudana overnight and drain the excess water.
  • Heat milk in a pan and put the sago in it.
  • When tapioca pearls get puffed, add sugar to taste.
  • Let the ingredients cook until the milk is reduced and the kheer is thick.
  • Add crushed cardamom, refrigerate the dessert, and garnish it with rose petals.

Pudina Paneer Tikka

Ingredients

  • 1/2 kg paneer
  • 1 tsp ginger paste
  • 1-2 chillies
  • 50 grams of coriander
  • 50 grams of mint leaves
  • 1 cup curd
  • Rock salt to taste
  • 1 tbsp desi ghee
  • 20 grams of cashews

Method

  • Wash and dice paneer.
  • Prepare a smooth paste of ginger, coriander, mint, and cashews,
  • Pour this paste into the curd and mix it well.
  • Add salt to taste and marinate the paneer in it.
  • After a couple of hours, grease the pan, and cook paneer tikkas.