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Navratri Vrat Recipes
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Makhana Ki Kheer
Ingredients:
 1 litre full-cream milk
50 gms makhana
2 tbsp ghee
4 cardamoms
1/2 cup sugar
10-12 almonds (chopped)
Method:
Heat the ghee in a pan and roast the makhana, keeping the flame low. When they are roasted and crisp, remove from pan. Allow the makhana to cool and then crush them coarsely. Add the makhanas to the milk and bring the milk to a boil. Lower the heat and let the kheer cook. Keep stirring occasionally till the milk becomes thick and the makhanas are completely cooked. Lastly, add sugar and the cardamoms to the kheer. Let the sugar dissolve and cook for another 5-7 minutes. Garnish with chopped almonds and serve hot or chilled as per your taste.
Arbi Oondhiya
Ingredients:
 1 cup arbi
1 potato
1 yam (sweet potato)
1 raw banana
3-4 water chestnuts, peeled and halved 1/2 cup pumpkin
1 slice raw papaya
Juice of 1 lemon
1/4 tsp cumin seeds
1/4 tsp turmeric powder
1 tbsp kuttu ka atta
3-4 tbsp oil
Salt (vrat ka)
To make paste:
1 cup grated coconut
1/2 cup coriander leaves
3-4 green chillies
1/4 cup curry leaves
1/4 cup water
4 peppercorns
1 inch piece ginger
2 small cardamoms
Method:
Grate the papaya with a coarse grater. Peel the potato, yam, pumpkin, and arbi and chop into chunks. Chop the raw banana into chunks but keep it unpeeled. Sprinkle salt and lemon juice over the vegetables and keep aside. Heat the oil in a pressure cooker. Add the cumin seeds and after they splutter, add the ground paste. Let it come to a boil. Then, add all the chopped vegetables except the papaya. Put kuttu atta, salt and let it cook. Stir occasionally. After the mixture boils, cover the cooker and wait for one whistle. The vegetables should be cooked but not mashed up. Add the grated papaya and cook with the cooker open for 2-3 minutes, till the gravy is thickened. Garnish with fresh coriander and serve hot.
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Ruchi Agarwal
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