14 Oct Navratri recipes Day 6 / Thali for Day 6
Here is Thali for Navratri recipes day 6
Navratri is celebrated to worship the divine forms of Goddesses Durga (first 3 days), Lakshmi (next 3 days) and Saraswathi (last 3 days). These 9 days are supposed to be auspicious period for Hindus. In Maharashtra, Gujarat and some North Indian states, many people observe fast during the 9 days as offerings to these deities. Navratri fasting is very special with many do’s and dont’s. Keeping all these rules in mind, I have developed different recipes for different days of Navratri. These are fasting recipes that can make your fasting interesting.
This Thali for Day 6 has Stuffed Potato Tikki, Sweet & Sour Pumpkin Chatni, Rajgira Sheera
| Stuffed Potato Tikki | Sweet & Sour Pumpkin Chatni | Rajgira Sheera |
|---|---|---|
| Ingredients For tikki: 2 cups boiled peeled and mashed potatoes 2 green chillies finely minced 2 tablespoon chopped coriander Rock Salt to taste For the stuffing: ½ cup shredded fresh coconut dry roasted and pulsed in a mixer 1 tablespoon coarsely crushed roasted peanuts 2 tablespoon coarsely crushed mixed nuts (almonds, cashew, walnut) 1 tablespoon jaggery powder Directions: 1. Mix all ingredients together for the tikki to a smooth consistency. 2. Make big lemon sized balls. 3. Mix all ingredients for the stuffing till well blended 4. Take 1 ball of potato, make a whole in the centre and make a cup. 5. Fill enough stuffing and close bringing the edges together.. 6. Lightly flatten with hands. 7. Make all tikkis same way You can either grill these in a grill pan / oven or Alternately, just roast them in a heavy cast iron skillet brushed with oil. Keep flipping till both sides brown evenly | Ingredients: ½ cup finely cut red pumpkin 3 green chillies minced finely 1 tablespoon finely cut deseeded dates 1 gooseberry size tamarind soaked in 1/ 4 cup water and squeezed OR 1 tablespoon tamarind paste mixed with 1/ 4 cup water 2 tablespoon Jaggery Rock salt to taste 1 tsp oil 1 tsp cumin seeds Directions: 1. Soak dates in just enough warm water for 30 minutes and mash with a masher. 2. Heat a tsp oil, add cumin seeds. 3. Once the seeds splutter, add green chillies and cut pumpkins. 4. Allow the pumpkin to cook well adding sufficient water and mash with a flat spatula 5. Add the dates paste and sauté for few more minutes Add tamarind water, jaggery and boil for few more minutes till the pumpkin absorbs the masalas. 6. Add salt and cook covered to chatni consistency. Add more water if required. Tip: Grind in a mixer if you want a smooth consistency. | Ingredients: 1 cup Rajgira flour 3/4 cup jaggery powder 1 cup coconut milk Dry fruits for garnishing 1/8 tsp cardamom powder Directions: 1. Dry roast Rajgira atta* in a heavy bottomed kadai till you get the nice aroma and the atta becomes light. 2. Reduce the flame and add jaggery powder and keep stirring. 3. Jaggery will leave water and the mixture will become watery. Make sure to avoid lumps. 4. Add the coconut milk slowly and keep stirring on a slow flame till it gathers like halwa. 5. Add cardamom powder. 6. Remove in a bowl and garnish with dry fruits. *I have tried to avoid oil here. If you want you can roast the atta in ghee. |
The above food list is a generic one. You are at liberty to follow your family traditions.
Traditionally Vrat recipes use ghee or groundnut oil. By default ghee is avoided, being a dairy free site.
Tips:
- Do not starve yourself. Starving creates craving and we end up over eating. Dry fruits and nuts can be had in moderation to avoid starving.
- Consuming fresh fruits, fruit juices, coconut water, lime / kokum juice, etc helps in satiating the hunger and keeping the body hydrated.
- Most important thing to remember during these festivals is to keep our hearts pure. By observing fast we try to cleanse our body. It is equally important to cleanse our mind & hearts too. Removing negative thoughts and directing our energies towards positive & right actions, help cleanse the mind & hearts.
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