5 Navratri recipes – yummy yet healthy

Health and Sports
Healthy Navratri recipes

It’s that time of the year again. If your thoughts are zipping towards Diwali gifts, slow down. It’s time to please goddess Durga by fasting for nine days as Navratri is here. But the nine days of fasting don’t just gratify your beloved goddess, they do your health a world of good too. The seasonal changes that happen during the months of October and November take a toll on your immunity. At this time it’s best to ban greasy, grog-inducing food. The fasting sets the ban wheels in motion and helps to cleanse and detoxify your body.


We’ve gone the whole nine yards and found five healthy yet mouth-wateringly delicious recipes to put a pretty bow on your Navratri celebrations. Let’s jump right in.


Kuttu ka dosa



For Potato Filling

3 potatoes, boiled

Extra virgin olive oil

Salt to taste (sendha namak)

1/2 tsp red chilli powder

1/2 tsp ginger, chopped

For the Dosa

5 tbsp buckwheat flour (Kuttu)

2 tbsp arbi (Colocasia), boiled

Salt to taste

1/2 tsp ajwain (carom seeds)

1/2 tsp red chilli powder

1 tsp ginger, chopped

1 tsp green chillies, chopped

Extra virgin olive oil

½ tsp green chillies, chopped



How to make it

Potato Filling

Heat the oil in a pan, crush the potatoes into it and mix the rest of the ingredients.

Toss the potato mix around for a few minutes till it becomes light brown in colour.

Take it out and keep it aside.


In a bowl mash the arbi and mix it with the flour and salt.

Add some water and mix well.

Add the ajwain, red chilli powder, ginger, green chillies and mix well again.

Keep adding water and stirring in one direction until the batter turns into a smooth flowing consistency.

Heat a flat pan, dab a bit of oil on it, pour a ladle of the batter and spread it.

Cook for a few minutes and spread more oil around the edges to make it crisp.

Flip it over and cook the other side.

Now put some filling on top and fold the dosa over it.

Serve hot with mint and coconut chutney.


Aloo Makhana Sabzi (no onion and garlic)



1 cup baby potatoes

1 cup phool makhana (lotus seeds)

1 tsp cumin seeds

1 tsp fennel seeds

2 green chillies, finely chopped

1 – ½ tsp red chilli powder

½ tsp turmeric powder

1 tsp coriander powder

Salt to taste

2 tbsp extra virgin olive oil


How to make it

Boil the potatoes with the skin until well cooked. Remove from heat, peel them and keep aside.

Heat 1tbsp oil in a heavy bottomed pan. Add makhana and roast them on medium to low heat until crisp.

Add remaining oil into the same pan. Add the cumin seeds and let them splutter. Add the fennel seeds and chopped green chillies and saute for 20 seconds.

Add the salt, spice powders and give it a toss. Add the boiled potatoes to the pan and toss well.

Once all the potatoes are coated well with the spice mix, add roasted makhana and toss again. Lower the flame, keep tossing and cook for 3-4 minutes.

Remove from heat, garnish with coriander leaves and serve hot.


Makhana Moongphali ki Kadhi



Half cup phool makhana (lotus seeds), roasted in extra virgin olive oil

2 tbsps steamed raw peanuts (moongphali)

1 cup low-fat curd

1 tbsp rajgira flour (amaranth flour)

1 slit green chilli

½ tsp sugar

2 sprigs coriander leaves, finely chopped

Rock salt

1 tsp extra virgin olive oil

½ tsp cumin seeds

1-inch cinnamon stick


How to make it

In a saucepan pour the yogurt, rajgira flour, salt and sugar along with 2 cups of water. Whisk well and keep aside for later.

Place a pan on medium heat and add oil. Once the oil is warm add the makhana and toast it till it pops out like popcorn. Turn off the flame and keep it aside to cool.

In the same pan add a little oil and crackle the cumin seeds, green chilli and cinnamon. Your tadka is ready. Keep it aside

Place the curd mixture saucepan on the heat and cook on low for 4 to 5 minutes. Stir continuously so no lumps are formed.

Add the makhana and the steamed peanuts along with the prepared tadka to the curry and garnish with coriander leaves.

Your delicious Makhana Moongphali ki Kadhi is ready to be served.


Palak Makhana



300 grams spinach leaves (palak)

2 diced tomatoes

1 cup phool makhana (lotus seeds)

1 tsp cumin seeds

1 tsp garam masala powder

½ tsp red chilli powder

½ tsp turmeric powder

1 cinnamon stick

2 tbsp skim milk

1 tbsp extra virgin olive oil



How to make it

Wash the spinach thoroughly under running water. Drain and cook it in a pressure cooker with a little bit of turmeric powder, cumin seeds and green chillies for 2 whistles.

Let it cool till the pressure is out. Blend it into a paste and keep it aside.

Roast the makhana with oil on a flat-bottomed non-stick pan. Remove the makhana and in the same pan add a little bit of oil. Temper the cumin seeds and add the tomatoes. Cook until all the liquid is lost and then add all the spice powders.

Add a little water and simmer it for two minutes. Add the blended spinach mixture along with milk and simmer it for 3 minutes.

Finally, add the makhana and bring to boil.

Your scrumptious Palak Makhana is ready to be devoured.


Sabudana Khichdi with vegetables



1 cup sabudana (tapioca pearls)

1 carrot, finely chopped

¼ cup French beans, finely chopped

¼ cup green peas

1 green chilli, finely chopped

2 cloves, pounded

2 cardamom pod seeds pounded

1 bay leaf, torn

2 tbsp almonds, boiled, peeled and chopped

4-5 cashew nuts, toasted

Salt to taste

Extra virgin olive oil


How to make it

Soak the sabudana in water for 4-6 hours. Drain it and keep it aside.

Heat a heavy bottomed kadai with a little bit of oil. Add the cardamom and clove and roast till aroma is released.

Add the vegetables and saute for about 10 minutes. Once the vegetables are done add the spice powders and saute.

Add the soaked sabudana and give it a stir. Half cover the kadai with the lid and cook it for 10 minutes till the sabudana separates.

Serve your delicious sabudana khichdi hot and steaming.




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