2024 Navratri Breakfast And Fasting Recipes

• Preparation time – 1 hour
• Quantity – 4 people

Ingredients for making buckwheat dosa –

• Heat 1 spoon ghee in a pan, add cumin, green chilli and ginger in it.
• Now add peanuts in it and fry.
• Now add mashed potatoes to it, add salt and fry until it turns light brown.
• Now add green coriander in it and turn off the gas.

To make Dosa –

• Put buckwheat flour in a vessel, add curd to it, mix it and keep it for half an hour.
• Mash the arbi and add it to the dosa mix. Now add salt, celery, red chilli, green chilli and mix well.
• Add water as per requirement in the solution.
• Heat the pan with dosa, apply light ghee in it. Then spread the dosa batter well in it.
• Let it cook on high flame for 1-2 minutes, then apply ghee on the edge so that it becomes crispy.
• Now spread potatoes in the middle and fold.
• Now serve it with hot coconut chutney.

Singhare Ka Atta Alu Bade Snacks Recipes –

Quantity – 5 people

• Take 1 cup water chestnut flour, add salt, celery and a pinch of soda to it and make a thin batter like bhaji.
• Now prepare the inner filling of Aloo Vada just like the potato curry mentioned above.
• Make round laddus from these potatoes and dip them in water chestnut flour solution.
• Then deep fry it in ghee.
• Eat with hot green chutney.

Navratri Farali Dhokla Snacks Upvas Recipes –

• 100 grams sago
• two spoons of ghee
• two chopped green chillies
• half teaspoon cumin
• about one teaspoon peanuts
• a boiled potato
• a lemon
• One tablespoon chopped coriander
• rock salt as per taste

• Take sago in a vessel, wash it and then soak it in water for 1 hour. If you are using coarse grained sago, then soak it for at least 6 to 8 hours.
• Cut the boiled potatoes into small pieces and put them in a big pan on the gas. 
• Put ghee in a pan, heat it and then add peanuts in it and fry the peanuts. 
• Now add half teaspoon cumin and two finely chopped green chillies in the same hot pot and fry. Then add chopped potatoes and fry them well. 
• Now take out the sago from the water and add it to the roasted mixture in the pan and stir it for about 2 minutes.
• Now put roasted peanuts on it. If you want, you can also crush the roasted peanuts into small pieces. Add salt on top also. 
• Now add at least 2 tablespoons water. If you want, you can prepare it like this and serve it without water. Cook for about 7 to 8 minutes, take it out in a plate and sprinkle green coriander on it.  
• Then sprinkle lemon on it and serve it hot. 

• Take water chestnut flour in a vessel, add salt and red chilli powder to it.
• Add water to it and make a thick solution. Now keep ¼ of the solution aside.
• Make pakodas from the remaining batter and deep fry them in ghee.
• Now add curd to the remaining solution and make a thin paste like curry.
• Now heat ghee in a pan, add curry leaves, red chilli and cumin seeds. After it becomes light brown, add ginger.
• Now add curd mixture into it, add salt as per requirement.
• Now let it boil on low flame, until it becomes thick.
• Finally add coriander and serve.

• You can also make it in the cooker using the same process.
• You can also add any other dry fruits and peanuts in it.
• Apart from fasting, you can prepare it to eat like this, in which you can also use vegetables, which will further enhance the taste.

Spicy Millet Salad –

• One cup sama rice/millet
•  1¼ cups water
• salt to taste

• One soaked sago
• 1 tablespoon amchur powder
• 2 tbsp peanut powder
• half teaspoon red chilli powder
• half teaspoon turmeric powder
• 3 tbsp buckwheat flour
• Two medium sized boiled and peeled potatoes 
• Half teaspoon finely chopped coriander
• salt as per taste
• oil for cooking

• 1 medium size avocado
• A small cucumber – 1 small
• ¾ puffed grilled cheese 
• 3 tbsp pomegranate seeds
• one cup green chutney

• Pour water in a pan, put it on gas and add whole rice in it and leave the rice to boil. 
• When it comes to a boil, reduce the flame to low, cover the vessel and let it cook for 15 minutes. 
• After cooking, keep it to cool for some time and after it cools down, stir it a little with a fork and spoon. 

• Put all the above mentioned ingredients of Sabudana Balls in a bowl and mix well. 
• Now put the appe making pan on the gas and grease it by applying a little oil on it. Now make small balls of the mixture mixed in the bowl and fry them on the pan. 
• If you do not have a pan, you can also fry these balls by adding oil in the pan. 

• First of all, cut the cheese into small pieces and now roast it. 
• Now arrange all the things that you have made like paneer, sama rice, sago balls in a bowl.
• Now serve it with your favorite chutney. 

Cashew and Makhana Curry –

• a cup of makhana
• two spoons cashew nuts
• One cup tomato and green chilli paste
• half cup milk
• one teaspoon finely chopped ginger
• Half a cup of cream/milk
• half spoon curd
• Half spoon black pepper order
• One and a half teaspoon ghee/oil
• One tablespoon chopped coriander
• salt to taste

• First of all, soak cashews in half a cup of milk for at least half an hour and then put them in a mixer and make a paste.
• Put a pan on the gas, add half a spoon of ghee/oil in it and add the makhanas in it and fry the makhanas thoroughly. 
• Now put the remaining half spoon ghee or oil in the pan. Now add ginger, green chilli and tomato paste and fry well. 
• Now add ground paste of cashew nuts and milk and fry for 1 to 2 minutes. Then add curd into it well and keep stirring with a spoon. Fry it for about 1 to 2 minutes. 
• Now add one cup of water and roasted makhana and let it cook for 4 to 5 minutes. 
• Now add salt, garam masala, black pepper powder and some chopped ginger and mix well. 
• Now turn off the gas and sprinkle chopped coriander over the prepared curry and serve it hot with buckwheat puri. 

Method of making Thalipeeth (Navratri Upvas Thalipeeth Recipe) 

• Rajgira flour – ½ cup
• Potato – ¼ cup (grated)
• Peanuts – 2 tbsp (ground)
• Green chilli – 1 tsp
• Lemon juice – ½ tsp
• salt to taste
• Coriander – 2 tbsp finely chopped
• Ghee

• Mix Rajgira flour, grated potato, peanuts, green chillies, lemon juice, salt, coriander and knead the dough with water.
• Make a ball out of it and roll it out.
• Apply some ghee in a nonstick pan and heat it.
• Now carefully put the Thalipeeth on the pan.
• Now apply ghee on your hands and gently press the Thalipeeth on the pan.
• Now fry both sides until golden brown.
• Serve with potato curry or green chutney.

Buckwheat Parathas – 

• one and a half cup buckwheat flour
• two to three small boiled potatoes
• 2 to 3 green chillies or as per taste
• rock salt as per taste
• at least half a cup of water
• Oil or ghee for frying parathas
• Two spoons of dry buckwheat flour for rolling parathas

• Boil two to three potatoes, peel them and mash them well. 
• Finely chop two to three green chillies.
• Now take a bowl and mix mashed potatoes, green chillies, salt and buckwheat flour in it. Now add water little by little and knead the dough well. 
• Keep the kneaded dough covered for 10 minutes. 
• Now make small balls/pedas of the dough. You can also grease the dough by applying a little oil. 
• Now wrap the dough in dry buckwheat flour and roll it into a paratha with the help of a rolling pin. While rolling, put the pan on low flame on the gas.
• Now apply a little oil or ghee on the pan, grease it and put the rolled paratha on it. Just like you fry parathas, apply ghee/oil on both the sides and fry the parathas properly. 
• Similarly, roast the remaining paranthu also. 
• Now serve hot buckwheat paratha with favorite vegetables. 

• 2 cups Rajgir flour
• a boiled potato
• Salt 
• oil for frying

• Boil a potato and mash it. 
• After this, mix all the ingredients mentioned above in a bowl and knead it well. 
• After kneading the dough, make small balls and roll them. While rolling, you can wrap the trees in dry Rajgir flour and roll them. 
• Now put oil in a pan and heat the oil. 
• When the oil is well heated, fry the puris. 
• While frying the puris, press them down with a mortar and pestle. This makes the puris puffy. Fry the puris until they turn golden. 
• Fry all the puris like this and serve with favorite vegetables. 

Sweet dishes –

• Milk – 1 liter
• Makhana – ¼ cup
• Sugar – 2 tbsp
• Pistachios – 2 tsp finely chopped
• Almonds – 2 tsp finely chopped
• Cardamom powder – 1 tsp

• Put the dhadu in a thick bottomed vessel and let it boil.
• Finely chop the makhanas and add them to the milk.
• Let it boil on low flame for 1-2 hours.
• When the dhud becomes thick and half the quantity is left then add sugar in it.
• Let it cook for some more time, then add all the dry fruits and cardamom powder.
• Turn off the gas, let it cool and then serve.

• Curd – 1 cup
• Banana – half
• 3-4 walnuts
• Sesame seeds – 1 tsp
• Honey – 1-2 tsp

• Add curd and finely chopped pieces of banana in a vessel.
• Churn it well with a churner, so that no lumps remain in the curd.
• Now add walnuts, sesame seeds and sugar in it, and then churn it.
• Garnish the cold lassi with chopped walnuts and serve.

• Sabudana – ¼ cup
• Milk – 2 cups
• Sugar – 4-5 tbsp
• Cardamom powder – 1 tsp
• Cashews – 2 tbsp finely chopped
• Saffron – 3-4 (optional)

• Wash sago thoroughly.
• Keep milk heated in a thick bottomed vessel.
• Put sago in water in a vessel and soak it for 15-20 minutes, then keep it on the gas to cook the sago.
• After cooking 4-5 sago, mix it in milk.
• Let it cook for 20-25 minutes. Then add sugar, cardamom powder, dry fruits into it.
• Then keep stirring it and let it cook.
• Turn off the gas, add saffron, cool and serve.

• almonds two hundred grams
• Red rose petals ½ cup
• sugar half cup
• water 1/4 cup
• few drops of ghee

• First of all, apply a few drops of ghee on the bottom of a plate or tray. Butter paper can also be used here. This process will be beneficial in spreading barfi.
• Wash the rose petals and wipe them with a clean cloth.
• Clean the almonds also.
• After cleaning, dry and finely grind the almonds with rose petals. 
• Boil sugar and water in a pan. Cook the syrup on low flame until it thickens. This process takes about two minutes. Two strings of syrup will be fine for making barfi.
• Then take the syrup off the stove. Add almonds and rose powder to it and quickly mix it in the syrup. After mixing, put the pan back on low flame. 
• Stir evenly and cook the mixture until it leaves the sides. This process will take a maximum of three minutes.
• For absolutely smooth barfi, add one spoon more ghee and turn off the flame. 
• Now spread this mixture on a tray lined with ghee or butter paper. There should be a quarter inch thick layer on the tray. Then let this mixture cool for some time. This process will take ten to fifteen minutes. 
• Now cut the almond and rose barfi into desired shapes.
• This barfi can be kept for two weeks. Keep barfi in the refrigerator in hot weather.

• hundred grams of poppy seeds
• half cup ghee
• 100 grams sugar
• a cup of milk
• 1/4 tsp cardamom powder
• One tablespoon almonds (chopped) 
• One tablespoon cashews (chopped)

• To make poppy seed pudding, soak poppy seeds in water overnight. 
• Drain the soaked poppy seeds from excess water. Add as much water as required while grinding.
• Put ghee in a pan.
• Add ground poppy seeds to ghee.
• While stirring continuously, fry the poppy seeds on low flame until they turn golden.
• Then milk and sugar will have to be added to the poppy seeds. Cook the mixture while stirring continuously. 
• When the halwa starts to curdle, add cardamom power, cashew nuts and almonds to it. 
• You can serve this halwa hot or cold as per your wish.

• one cup boiled sago
•  dry fruits
• One cup coconut (grated) 
• One cup sugar (ground)
• a cup of ghee
• 1/4 teaspoon cardamom powder

• First of all, dry roast the sago in a pan. When the sago becomes golden and crisp, turn off the gas.
• When the sago cools down, grind it finely. 
• Roast grated coconut in a pan. When the coconut turns golden, add sago powder and sugar to it. After this turn off the gas. 
• Heat ghee in a pan and fry dry fruits.
• After frying the dry fruits for one to two minutes, add them to the sago mixture. 
• When the mixture is slightly hot, make laddus.
• When these laddus cool down, seal them in an air tight jar.