Navratri 2024: Chef Vineeth Jayan Shares Unique Vrat Recipes You Can Try

While fasting during Navratri, people often end up cooking old traditional dishes and get bored by eating the same food every day. But abstaining from grain does not mean you have limited options to explore. In fact, this is the perfect opportunity to add more feathers to your culinary hat by experimenting with existing ingredients.

Chef Vineeth Jayan, Executive Chef at The Den, Bengaluru, shared three unique vrat recipes with Slurrp. You can prepare these snacks and sweets during Navratri and enjoy feasting while fasting. Try out these easy recipes.

Ingredients

For Kadhi

• 5 grams of cumin
• 1 cup rajgira flour
• 2 cups water
• 10 grams of chopped coriander
• 1 cup curd
• 2 slit green chillies
• Rock salt to taste

For Tempering

• 5 grams of cumin
• 10 ml of ghee
• 2 grams of asafoetida

Method

• Mix rajgira flour and curd in a bowl while whisking steadily to avoid any lumps. This will result in a smooth slurry.
• Heat ghee in a pan, and add cumin and hing. Saute the ingredients on a low flame and pour this tempering into the rajgira-curd mixture.
• In a heavy-bottom pan, add ghee, ginger and chilli. Pour the rajgira mixture into the pan.
• Bring it to a boil and reduce the heat. Let the ingredients simmer for 10 minutes. 
• Adjust the seasoning with rock salt and serve hot with a garnish of fresh coriander leaves.

Also Read: Enjoy Navratri Special Thalis At Top Delhi-NCR Restaurants

Singhare Ki Barfi

Often people use singhare ka atta to prepare puri or paratha while fasting during Navratri. Chef Vineeth Jayan used the star ingredient to prepare a sweet dish.

Ingredients

• 1kg singhara ka atta
• 700 grams khoya
• 250 grams ghee
• 1 litre water
• 1 kg sugar
• 5 grams of cardamom powder

Method

• In a cast iron kadhai featuring a thick bottom, saute share ka atta and ghee over a low flame until the mixture turns dark coffee brown and aromatic.
• Keep atta aside and cook khoya on a low flame. Keep stirring in between and turn off the flame once it is slightly drier than what you started with.
• Mix roasted khoya with the atta and cardamom. Leave the mixture to cool off.
• Dissolve sugar in the water over a low flame, and bring the mixture to a boil until it thickens.
• Remove the pan from the flame and pour it immediately into the khoya mixture. Stir quickly to avoid lumps and ensure uniform mixing.
• Transfer this mixture to a greased plate, level it, and let it cool.
• When cold and set, cut it into pieces, and arrange it on a serving dish, and after garnishing with pistachio and almond slivers.

Farali Pattice

This is a fast-friendly snack that you can relish at any time of the day. It is also perfect if you are hosting a gathering during Navratri.

Ingredients

• 50 grams of singhara flour
• 500 grams of potato
• 25 grams of raisins
• 100 grams of nuts
• 10 grams green chillies
• Rock salt to taste
• 10 grams of ginger
• 100 ml of oil
• 50 grams of peanuts
• 100 grams of cashews
• 50 grams of grated coconut

Method

For Stuffing

• Roast the peanut and cashew nuts on low heat till they become crunchy and have a few black spots on them.
• Coarsely grind peanuts and cashews in a spice blender and transfer to a bowl.
• Add grated coconut, raisins, green chilli chopped, ginger and coriander leaves to the bowl, mix well, and the stuffing is ready.

For Farali Pattice

• Peel and chop the potatoes when still warm or slightly hot and mash them. Allow the mashed potatoes to cool at room temperature.
• Mix the singhare ka atta with mashed potatoes and lightly knead the mixture.
• Make medium size balls and flatten them gently.
• Place the stuffing in the centre and gently seal the edges, flatten the patty slightly, and coat the same with singhara flour.
• Heat oil on a tava, pan sear the patty until light brown colour on low heat for 5 minutes and its done.
• Serve the Farali pattice hot with vrat-friendly coriander chutney.