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Navratri Vrat Recipes
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For those of you who fast for the full nine days of Navratri, here are some tasty and easy-to-prepare recipes of special navratri dishes. And even if you don't observe the fast, you can still try out these delectable recipes!
Kuttu Aloo Ke Pakore
Ingredients:
 1 cup kuttu ka atta
Ghee or vegetable oil for frying
1/4 cup finely cut coriander leaves
3 medium sized potatoes
1/2 tbsp black pepper powder
1/2 tsp vrat ka salt
Method:
Boil the potatoes whole till they are half cooked. Add salt, pepper, and the coriander leaves to the kuttu ka atta and mix well. Mix water slowly to get a smooth batter without lumps. Keep mixing the batter till it achieves a cream like consistency. Cover it and set it aside for about 20 minutes. When the potatoes are cool enough, take off the peel and slice each one into diagonal slices like French fries. Heat the ghee or oil for deep-frying in a deep pan. Make sure the heat is moderate and not very high. Dip each potato slice into the prepared batter till the potato slice is covered fully. Drop the potato slices into the hot ghee or oil one at a time. Put in as many slices as your pan will accommodate but make sure they all are float on the surface of the oil without being bunched up together. When one side becomes golden in colour, turn and fry on other side till golden brown. Drain on tissue paper to remove excess oil. Serve immediately with coriander chutney.
Kache Kele Ke Kofte
Ingredients:
 For the Koftas:
6 raw (kache) bananas
2 gms cumin
Salt to taste
5 gms ginger, chopped
5 gms green chilli, chopped
1 gm asafoetida (hing)
5 gms garam masala powder
For the Gravy:
1/4 kg beaten curd
2 gms cumin
3 gms clove
1 gm asafoetida (hing)
4 bay leaves
25 ml oil
5 gms ginger and green chilli, chopped
1.5 gms turmeric
5 gms garam masala powder
50 ml water
2 gms red chilli powder
Method:
Peel and boil the raw bananas and after they are boiled, mash them. Add all the other ingredients for the kofta to the mashed banana. Make small balls and deep fry. Keep these balls aside.
For the gravy, heat oil in a pan. Add cloves, asafoetida (hing), bay leaf, cumin, ginger and green chilli. Add turmeric, garam masala powder, and the red chilli powder to the curd and mix well. Add little water to get a thinner consistency. Add this curd to the pan. Put salt and let the gravy cook for 5 minutes. Add the koftas, gently simmer for a few minutes and serve hot. Chop fresh coriander and garnish the koftas with it.
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