As people continue to fast and eat only Satvik food, here are two delicious recipes perfect for Chaitra Navratri 2022.
Two of the most important aspects of Chaitra Navratri are fasting and prayer. The festival is celebrated over nine days, beginning on April 2 and ending on April 11 this year.
Most devotees fast for nine days and eat only Satvik food, which is devoid of onion and garlic. Non-vegetarian food is totally avoided. However, as the world continues to open up and the pandemic seems to be at a definite close, there’s no reason for the food to be boring.
Your lockdown chef doesn’t need to disappear, and these recipes from Chef Tarun Sibal are here to ensure it! The Sabudana Tikki and Watermelon Toast with Sweet Potato Chaat make for a perfect example of the same, adding contemporary elements to traditional Navratri dishes. It’s not about ditching the traditional recipes, but glamming it up with a few unique touches of your own!
If it’s as easy and delicious as it sounds, you’ve definitely got a good Chaitra Navratri ahead of you.
- 250 gm sago, soaked
- 1 boiled potato
- 1/4 cup coriander leaves
- 1/2 tsp red chilli powder
- 1 cup ghee
- 2 large chopped green chilli
- Sendha namak, as required
- 1/4 cup crushed roasted peanuts
- Soak the sago in water for around 2-3 hours. When the sago has turned a little fluffy, drain the excess water and transfer it to a bowl.
- Now to prepare the tikki mixture, take a big bowl and add boiled potatoes to it. Mash them completely using your hands. Now add crushed roasted peanuts, chopped green chillies, coriander leaves, red chilli powder and sendha namak along with the drained sago.
- Make small tikkis of this potato and sago mixture. The tikkis should not be soggy.
- Take a pan and add ghee to it. Heat it over moderate flame. Once the ghee is sufficiently hot, carefully place the sago-potato tikkis in it and fry till they turn crispy and brown in colour.
- Serve hot with Imli chutney and mint
Watermelon and Sweet potato salad with broiled quinoa and Shikanji dressing
For the Shikanji Dressing
- 2 tbsp imli puree
- 3 lemons, juiced
- 1 tsp sendha namak
- 4 tbsp sugar syrup
- 1 tbsp mint and coriander puree
- 1 tsp jeera powder
- 1 tsp cracked black pepper
For the salad
- 2 slices seedless watermelon
- 4 tbsp Shikanji Imli Dressing
- 1 cup sweet potato dices
- 4 tbsp ghee
- 5 tbsp quinoa
- A few microgreens
- Mix all the ingredients to make a fine dressing.
- Prepare two big flat slices of watermelon. Add 2 tbsp of dressing to it so that it gets soaked in. Keep it in the fridge for 20 minutes.
- Dice the sweet potato (after removing the skin) and boil till 90 percent done. Pat them dry to remove excess moisture.
- Heat ghee in a pan and fry them till golden brown.
- Quick boil the quinoa and strain it. Let it cool, and then broil it in a hot pan to attain crisp texture.
- Place the watermelon on a plate and top with sweet potatoes and quinoa.
- Drizzle the remaining dressing on. Finish with micro greens and serve.