Navratri in Sanskrit translates to ‘nine nights. Indians all across the world celebrate these nine nights with full fervor and great enthusiasm. These nine nights of festivities are marked with ritualistic fasting, poojas while adopting a calm and meditative lifestyle. This Hindu festival is dedicated to Goddess Durga and her 9 avatars.
On each of these nine days, Hindus worship the nine different manifestations of Durga or Shakti. The ‘Nav Durga’ or the ‘Nine Forms of Durga’ are pleased with special offerings and prayers. The significance of Nav Durga is narrated and reiterated in every Hindu household especially during the Navratris as this is the time when Goddess Durga descends from heaven to bless her beloved devotees.
North Indian Navratri prasad recipes are usually sweet, yet there are plenty of savory prasad recipe ideas too. The prasad or bhog is strictly prepared with no ingredients like onion and garlic. The main three prasad offered to Durga Maa during Navratri are Halwa, Poori & Kala Chana (Black chickpeas).
Do you know pumpkin has high content of Vitamin A and Vitamin C, we can also make kaddu ke pakode, pumpkin cake , pumpkin jam, kaddu ka paratha or even soup apart from this recipes for fasting, meanwhile try this easy recipes for your Navratri fast (upvaas), and let me know how you liked it.
Place the pumpkin pieces (800 gms) in a steamer basket in a pot. Add water to the pot so it reaches to the bottom of the steamer basket and steam the pumpkin pieces until completely cooked through; a paring knife will pierce the flesh easily and it will take about 15 minutes. During the steaming, add more water to the pot if necessary.
Pumpkin Kala Chana Gravy
Dry Kala Chana is one of my favorite prasad during Navratri. It is made with black chickpea (kale channa) with few spices. I made kala chana with pumpkin which makes this dish healthy and tasty. It goes well with hot pooris and halwa.
Kale Chane – 2 cups
Steamed & mashed pumpkin – 1 cup
Oil – 3 tbsp
Cumin – 1 tbsp
Fennel seeds – 1/2 tbsp
Red chili powder – 1 tbsp
Roasted cumin powder – 1 tbsp
Chana masala – 2 tbsp
Amchur powder – 1/2 tsp
Chaat masala – 1/2 tbsp
Salt to taste
Few kasuri methi
- Clean, wash and soak kala chana overnight. Next morning, drain water and pressure cook soaked kala chana with salt, with 3 cups of water on medium-high heat for 4-6 whistles.
- Once steam is out, take some boiled chana in a spoon and press them between fingers, if they mash up easily – they are cooked. Keep them aside.
- Now heat oil in a pan. When the oil is hot, lower the flame.
- Add cumin, fennel seeds and allow to crackle. Then add steamed & mashed pumpkin along with other spices.
- Fry them for 5 minutes on low heat.
- Now add boiled kala chana. Cook on low heat for 10 minutes (covered).
- Add crushed kasuri methi and mix. Cook for 5 minutes.
- Delicious kala chana gravy with pumpkin is ready.
Pumpkin Rava Halwa
This halwa is easy, delicious halwa made with minimal ingredients. Yummy and soft pumpkin halwa with the magic of a steamed pumpkin puree , rava and sugar is irresistible.
Rava – 1/2 cup
Steamed & mashed pumpkin – 1/2 cup
Ghee – 1/4 cup + 1 tbsp
Sugar – 1/4 cup
Water – 1 cup
Sliced pistachios – 4 tbsp
A pinch of salt
- Heat a pan and dry roast rava on low heat for 8 minutes.
- Then add ghee and mix well.
- Add steamed & mashed pumpkin along with water and sugar.
- Cook on low heat until the whole mixture starts thickening and starts to leave the edge of the pan.
- At last 1 tbsp of ghee and pinch of salt. Mix it well.
- Garnish with chopped sliced pistachios and serve hot.
Pooris are an important part of festive occasions. It is a traditional Indian fried bread that is delicious to enjoy with almost any main dish. It’s a simple unleavened bread made from just whole wheat flour, salt, and water. This time also add pumpkin to make poori more delicious and healthy.
Whole Wheat Flour – 1 & 1/4 cups
Steamed & mashed pumpkin – 1 cup
Warm Milk for kneading dough – 4 tbsp
Oil or ghee – 1 tbsp
Oil for deep frying
- In a food processor, first add steamed & mashed pumpkin.
- Then add whole wheat flour with water knead a dough and it should be smooth and tight.
- At last add ghee and cover the dough and let it sit for 20 minutes. After 20 minutes, apply little oil in your hand and again knead the dough once again to make it smooth.
- Heat the oil for deep frying. Divide dough into equal sized small balls. Apply a little oil on the rolling surface and then roll poori. It should not be too thin or too thick.
- When the oil is hot, carefully drop poori into the oil. Very gentle pressure using back of slotted spatula fry them. It will help poori to puff up.
- Then flip it. Fry the other side until it is light golden brown. Using a slotted spatula take out the puffed poori draining the excess oil and place on the tissue paper.