This Navratri, experience a festive sensory overload with a collection of recipes designed to blow your mind.
When food is one of the most anticipated things about the festive season, there’s neither room nor reason to compromise. So if you’re looking for innovative and deliciously simple recipes to whip up this Navratri – look no further.
Kuttu paneer pakoda by Chef Shamsul Wahid
A Navratri snack apart from yourself? Enhance your culinary skills with this very special kuttu paneer pakoda recipe by Chef Shamsul Wahid, Group Executive Chef – Impresario Handmade Restaurants. It’s the perfect blend of contemporary and comfort.
Navratri chaat masala
- 100 gm whole coriander
- 100 gm cumin
- 3 to 4 cloves
- 20 gm black pepper
- 50 gm fennel seeds
- 15 gm green cardamom
- 10 gm ajwain
- 30 gm Deghi chilli powder
- Sendha namak, to taste
- Roast all the spices.
- Then grind to a powder.
- Mix with sendha namak.
- 300 gm kuttu atta
- 100 gm singhada atta
- 5 gm ajwain
- Sendha namak, to taste
- 5 gm turmeric powder
- 10 gm Deghi Chilli
- 10 gm jeera powder
- 10 gm Navratri chaat masala
- A few sprigs of chopped coriander
- 1 whole chopped chilli
- Combine all the ingredients in a bowl.
- Slowly add water till you get a thick batter with a consistency that coats the back of a wooden spoon.
- Keep aside.
For the pakodas
- 300 gm paneer
- Oil for frying
- Cut the paneer into triangles.
- Heat oil for frying and keep on medium heat.
- Dip the triangles in the batter and fry till golden brown.
- Sprinkle some chaat masla.
- Serve hot along with your chutney of choice.
SMOOR eggless tiramisu by Chef Avijit Ghosh
Chef Avijit Ghosh, Consultant Chef at SMOOR is focused on providing a vast array of unique couverture chocolate offerings. This eggless tiramisu is sure to be a godsend for your palate this Navratri. After all, what’s a festive season without an indulgent amount of calories?
- 200 gm icing sugar
- 200 gm Amaretto (optional)
- 2 vanilla pods
- 1500 gm mascarporne cheese
- 450 gm double cream
- 30 ml coffee decoction
- 200 gm eggless vanilla sponge
- 12 – 15 eggless Savoiardi finger biscuits
- 30 gm cocoa powder
- Whip the cream with icing sugar.
- Soften the mascarpone cheese with the amaretto liquor (optional).
- Add the vanilla pods and one part of the coffee decoction.
- Fold in the cream.
- Line the ring mould with the eggless vanilla sponge.
- Soak the sponge with the coffee decoction.
- Fill in with the tiramisu filling. Set in the refrigerator overnight.
- Take the tiramisu out of the ring and cover the sides with eggless Saviordi finger biscuits.
- Before serving, dust with cocoa powder.
Talatouri by Chef Reuben
Dip (pun intended) into the world of flavour-rich Middle Eastern cuisine with this deceptively simple recipe for talatouri by Chef Reuben of Sette Mara. His mastery of multiple cuisines like Indian, French and Greek guarantees that you won’t be disappointed. So whether you’re looking for a quick pre-dandiya snack or an elaborate dinner party meal – you’re in for a treat.
- 200 gm yoghurt (hung, whipped in a blender till smooth)
- 60 gm cucumber (peeled, grated, no seeds, all moisture removed)
- 2 gm lemon (zest)
- ½ tbsp garlic (juice)
- Salt, to taste
- White pepper powder, to taste
- 15 ml EVOO
- 2 tbsp mint leaves (chopped fine)
- 3 ml basil oil (drizzle)
- 10 gm mint/ dill leaves (shocked in ice water)
- Hang yoghurt overnight in a double-lined cheesecloth over a perforated tray set up to drain out all the excess moisture/ whey.
- The following day, take the required amount of hung curd in a medium-sized mixing bowl.
- Add grated & squeezed cucumber (no seeds) to the yoghurt. (The cucumber should be squeezed to get rid of the extra moisture to avoid diluting the dip.)
- Add lemon zest, garlic juice, salt, white pepper & EVOO. Mix well & refrigerate.
- On order, add the freshly chopped mint to a portion of the prepared Talatouri & mix well.
- Spoon the Talatouri into a chilled cold mezze bowl as shown.
- Using a spoon, make a well in the center of the dip.
- Garnish with a drizzle of basil oil & mint/ dill leaves.
Sabudana thepla by Chef Harsh Shodhan
Add a gourmet flair to your Navratri staples with this Sabudana Thepla recipe from Chef Harsh Shodhan, Executive Chef and Founder of The Gourmet Kitchen & Studio. Pair your golden crisp theplas with mouthwatering peanut chutney. Does it really get any better?
- 250 gm sago (soaked)
- 200 gm parboiled potato (grated)
- Salt and pepper, to taste
- 1 green chilli (chopped)
- 1 tbsp refined oil
- 1 tsp finely chopped coriander
- 1tsp finely mint
- ½ cup Rajriga flour/ amaranth flour
- 100gm roasted peanuts
- 2 green chilli
- 2 tbsp yoghurt
- Salt, to taste
- ½ tsp sugar
- Water (as required for grinding)
- 1 tsp cumin
- 1 tbsp oil (for tempering)
- Use a mixing bowl and add all the above ingredients (for thepla) to form a dough.
- Add a tbsp or 2 of water for binding.
- Heat a griddle on the flame.
- Once hot, add a tsp of refined oil.
- Form the dough into fist-sized dough balls and roll them as thin as possible.
- Place this on a hot, oiled griddle and let it get crisp and golden.
- Flip it and add some more oil. Let it gain colour on the other side too.
- Serve hot with green coriander chutney and peanut chutney.
- For the peanut chutney, blend all the ingredients except the oil and cumin to form a smooth creamy paste.
- Heat the oil for the tadka.
- Once hot, add cumin seeds and let them get golden. Turn the stove off.
- Pour over the chutney and serve with the hot thepla.
Afghani paneer by Chef Semil Rambhiya
The best thing about paneer this Navratri? This recipe for Afghani paneer by Semil Rambhiya from Dilli Accent. Mark the festivities with this creamy and extremely tasty twist on your regular paneer appetizers, and impress not just family and friends, but also yourself!
- 200 gm paneer (cut into large square cubes)
- 1 tablespoon cashew paste
- 3 tablespoons hung curd
- 1 tablespoon fresh cream
- 1 cube of grated cheese
- 1/2 teaspoon white pepper powder
- 1/2 teaspoon chat masala
- 1/2 teaspoon green chilli paste
- 1/2 teaspoon coriander powder
- 1/2 teaspoon jeera powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon sugar
- Pinch of cardamom powder
- 1-2 teaspoons oil
- Salt, to taste
- Take the hung curd, cashew paste, green chilli paste, chat masala, white pepper, coriander powder, jeera powder, garam masala, sugar, a pinch of cardamom powder, oil and salt to taste and mix them together.
- Coat 6 paneer cubes with the mixture and let them rest for 5 minutes.
- Put the paneer cubes on a skewer and roast them on medium flame on the gas.
- Once the paneer starts to change its colour and is evenly roasted, take the skewer off the gas.
- Sprinkle with some chat masala and serve hot with mint chutney.
Jaggery tapioca pudding with candied pumpkin seed praline by Del Monte
Unless you live under a rock, you’ve definitely eaten from Del Monte’s wide selection of food. Now, dive headfirst into Navratri food festivities with your trusted aide. With this recipe, explore desserts like you never have before! You’re welcome.
- 1/2 cup small tapioca pearls (sabudana)
- 2 1/2 cups coconut milk
- 3/4 cup jaggery
- 1/2 cup Del Monte pumpkin seeds
- 3/4 cup coconut sugar
- 1/4 cup water
- Rose petals, to garnish
- Soak tapioca pearls in 1 cup coconut milk for an hour to soften and bloom.
- In a saucepan, add the soaked tapioca pearls, remaining coconut milk and jaggery and heat over medium heat till it reaches a simmer. Then reduce the heat and let it cook for 15 minutes until the pearls are cooked through and it has all thickened.
- Keep stirring occasionally to prevent the tapioca from sticking to the bottom. If you wish to have it much thinner, add another cup of coconut milk. Pour into bowls or ramekins to the top and let cool in the refrigerator.
- Toast the pumpkin seeds on a pan for 3-4 minutes and place them on a silicon mat.
- Cook water and coconut sugar in a saucepan over medium heat, stirring slowly with a metal fork, until melted and golden. Cook caramel without stirring, until deep golden.
- Immediately stir it over the pumpkin seeds placed on the silicon mat, spreading it all over so it hardens. Let it cool down and set at room temperature for about 15 minutes. Then break shards of the praline and add that over the tapioca pudding.
- Garnish with rose petals.
Sabudana wada by Chef Swapnil Chandawale
What’s a good Navratri without some classic sabudana wadas? Created specially by Hyatt Pune, Kalyani Nagar’s Executive Chef Swapnil Chandwale, these sabudana wadas will disappear as quickly as you make them. Enjoy!
- 250 gm sabudana dry
- 250 gm boiled potato
- 150 gm roasted peanuts
- 10 gm roasted cumin seeds
- 15 gm finely chopped green chilly
- 15 gm finely chopped ginger
- 20 gm finely shredded coriander leaves
- 15 gm sugar
- 10 ml lemon juice
- Himalayan rock salt, to taste
- Vegetable oil, to fry
- The most important step to get the sabudana right is soaking it for at least five hours. There should be enough chilled water just to cover the pearls. Overnight soaking is the most desired one. The soaked pearls should be beautifully tender and not be hard at the core.
- Use a colander to strain out the excess water and allow the pearls to rest. The resting will allow any water logged to drain.
- Add the mashed potatoes and coarsely ground roasted groundnuts to the sabudana in the mixing bowl.
- Add Himalayan rock salt, cumin seeds, sugar, ginger, green chillies, coriander leaves and lemon juice to the sabudana. Mix the entire mixture very well.
- Divide the mixture into six equal balls. Roll them well and flatten them on both sides to make a gallet.
- Heat the oil in a wok or a deep frying pan, slowly releasing the gallets in the oil.
- Fry till golden.
- Serve piping hot.