About Me

Hi, I am Nikita!
I am a self-taught, vegetarian chef and baker that cooks during the day and
dreams of food during the night. The kitchen has been my happy place
since I was 8.

My passion took me to the sets of MasterChef India where I met some

incredibly beautiful and talented people. Ever since the show I have been
busy doing what I love most, which is teaching and curating recipes
to share with the world.

You can click below to follow me on my

Instagram page @theveggiefix and
Facebook page @Nikita Gandhi
 CONTENTS

I. Navratri, Fasting and its Significance 5

II. What ingredients can you eat during fasting? 6

III. What can you prepare prior to the start of Navratri? 7

a. Fasting Flour Premix 7
b. Green Chutney 7
c. Rajgira Sev Bhujiya 8
d. Other Basic Preparation 8

IV. What can you drink while fasting? 8

1. Avocado Thandai 8
2. Coffee Date Shake 9
3. Mango Curry Leaf Lassi 9
4. Maroush Fruit Cocktail 9
5. Orange Coconut Mojito 10
6. Piña Colada Lassi 10
7. Power Raab 10
8. Rose Berry Lassi 10
9. Sweet Potato Milkshake 10

V. What can you snack on through the day during fasting? 11

1. Banana Pancakes 11
2. Bhindi Pakora 11
3. Cassava Fritters 11
4. Green Papaya Stir Fry 12
5. Jeera Makhana Cookies 12
6. Plantain Crispies with Tahina Sauce 12
 7. Potato Waffles 13
8. Tangy Makhana 13
9. Thumbprint Cookies 13

VI. What can you eat for a satisfying meal during fasting? 14
1. Gnocchi in Béchamel Sauce 14
2. Paneer Kati Roll 15
3. Pumpkin Ricotta Crêpes 15
4. Purple Yam Cakes 16
5. Pyajo 16
6. Rajgira Thepla 17
7. Root Vegetable Chaat 17
8. Vada with Pineapple Rasam 18
9. Vegetable Quesadilla with Fruit Salsa & Guacamole 19

VII. What’s for dessert? 20

1. Coconut Puran Poli 20
2. Date Cake 20
3. Fruit Shrikhand 21
4. Lauki Pista Kheer 21
5. Lychee Coconut Icecream 21
6. Pineapple Seera 22
7. Rajgira Seera 22
8. Sitafal Rasmalai 22
9. Sweet Potato Brownies 23
 I. Navratri, Fasting and its Significance

Navratri (navarātra) meaning nine nights is a Hindu festival observed four times a
year. However, the most widely observed celebration occurs during Sharad or autumn. During
this time, Hindus celebrate the victory of good over evil in Maa (Mother or Goddess) Durga’s
battle against the buffalo demon, Mahishasur. It is believed that there are three forms in
which Goddess Durga manifested herself- Mahasaraswati, Mahalakshmi and Mahakali. These
three forms of Durga further manifested in three more forms each, and thus emerged the nine
forms of Durga, collectively known as Navadurga or Nine Durgas. Each day of this festival is
dedicated to the celebration of one of these nine forms while the tenth day, called Dussehra or
Vijayadashmi, celebrates the victory against Mahishasur.

Spiritually, Navratri is a time to gain victory over the evil within ourselves by purification of
the mind, body and soul. We worship Maa Durga to destroy the darkness and ignorance that
resides within us, thus invoking our divine power. The worship of Lakshmi, also known as
goddess of wealth, is to gain the wealth of noble values and purify our minds. The worship of
Goddess Saraswati, also known as the goddess of knowledge, is to achieve the highest
knowledge that is the knowledge of the self.

In addition to the prayers, garba and chanting through these nine days, fasting is commonly
observed among Hindus across various states of India. While each devotee pursues different
levels of dietary restrictions during their fast, food consumed during this time is typically
sattvic in nature. Fasting is observed to detoxify the body, thus cleansing and rejuvenating it.
When the body is cleansed, the mind becomes calmer and more peaceful, thus allowing for
deeper worship.

I grew up viewing Navratri as a time to meet, greet, pray and dance, not fully understanding
its true significance. Over the years, I have finally begun to understand the divine power and
energy that surrounds us during these nine days. This book is a small effort to help us all
further our spiritual journey through conscious cooking and eating. I have provided nine
unique, fast-friendly drinks, desserts and mains each, and I hope that these will make your
fasting fun and delicious. Wishing you all a Happy Navratri!
 II. What ingredients can you eat during fasting?

In addition to all fresh fruits, dried fruits, nuts and seeds, below is a simple
classification of fasting-friendly ingredients you can enjoy during Navratri.

Flours & Dry Vegetables Spices Dairy & Fats Other

Ingredients Ingredients

Amaranth/ Ash gourd/Petha Bay leaf/Tej patta Butter Baking powder

Rajgira flour
Avocado/Makkhan fal Black pepper/ Coconut oil Baking soda
Buckwheat/ Kali mirch
Kuttu flour Bell peppers/ Condensed milk Barnyard
Shimla mirch Black salt/ millet/Samo
Water chestnut/ Kala namak Cottage cheese/
Singhada flour Bitter gourd/Karela Paneer Cocoa powder
Cardamon/Elaichi
Finger millet/ Bottle gourd/Lauki Cream Coffee
Ragi flour Cinnamon/Dalchini
Coriander/ Evaporated milk Fox nut/
Potato starch/ Hara dhaniya Clove/Laung Makhana
Ararot Ghee
Cucumber/Kheera Cumin/Jeera
Fruit salt/Eno
Tapioca starch/ Groundnut oil
Cassava starch Curry leaves/ Dry mango/
Khoya/Mawa Honey/Shehed
Curry patta Amchur

Elephant yam/Suran Milk Jaggery/Gur

Fennel/Saunf

Ginger/Adrak Garam masala Ricotta cheese Maple syrup

Green chili/ Mace/Javitri Sesame oil Milk powder

Hari mirch
Nutmeg/Jaiphal Sour cream Rose syrup
Green papaya/
Kaccha papaya Red chili/Lal mirch Sunflower oil Sago/Sabudana

Holy basil/Tulsi Rock salt/ Vegetarian Sugar

Sendha namak cheese
Lemon/Nimbu Tahina/
Saffron/Kesar Yogurt Til paste
Lemongrass
Sesame/Til Tamarind/Imli
Lotus root/
Kamal kakdi Star anise/ Tea/Chai
Chakra phool
Mint/Pudina
Vanilla
Okra/Bhindi
 Potato/Aloo

Pumpkin/Kaddu

Purple yam/Ratalu

Raw banana/
Kaccha kela

Sweet potato/
Shakarkand

Tapioca/Cassava

Taro root/Arbi

III. What can you prepare prior to the start of Navratri?

Below is a handy prep-list you can keep ready days before the festival starts.

1- Fasting Flour Mix/Farari Atta Mix

1 part sago/sabudana
2 parts water chestnut flour/singhara atta
2 parts amaranth flour/rajgira flour
4 parts barnyard millet/samo
1.
1. Grind sago to a fine powder and sift
through a fine sieve. Do the same with
samo.
2. Now grind the granules left behind in
the sieve with rajgira and singhara
flours.
3. Sift once again.
4. Give everything a good mix and store
in an airtight container.

2- Green chutney
2 cups mint leaves 1. Grind everything together till smooth.
1 cup coriander leaves 2. Freeze in icecube trays or into a sheet
3-4 green chilies in Ziploc bags.
½” piece ginger
½ cup yogurt
Rock salt & lemon to taste
4 ice cubes
 3- Rajgira Sev Bhujiya/Crispy Amaranth Noodles
1 cup amaranth flour/rajgira atta 1. Mix everything together to make a
1 medium potato, boiled and finely soft dough.
grated 2. If the dough is too sticky, add some
1 tbsp oil more rajgira flour. If the dough is
1 tsp red chili powder too dry, add some water. Rest the
¼ tsp ground cumin dough for 15 minutes.
Rock salt & pepper to taste 3. Now fill a sev press with the dough
Oil for frying and form the sev directly into hot oil.
4. Fry till crisp and remove onto
kitchen towel.
5. Repeat till all the dough is used up.
6. Cool completely and store the sev in
an airtight container.

4- Other Basic Preparation

- Roast and coarsely crush peanuts.

- Prepare ginger paste & freeze in ice cube trays or into a sheet in Ziploc bags.
- Prepare green chili paste & freeze in ice cube trays or into a sheet in Ziploc bags.
- Roast and grind cumin to a powder.

IV. What can you drink while fasting?

For those not consuming salt through the 9 days, below are some satisfying thirst-
quenchers that will keep you full, hydrated and energized through the day.

1- Avocado Thandai
2 cups milk
½ a ripe avocado 1. Add all the ingredients to a blender
8 pistachios, unsalted and blend till very smooth.
6 almonds
6 cashews 1. Strain if desired.
2 tbsp rock sugar/misri
1/2 tbsp melon seeds 2. Serve chilled over some more ice
1/2 tbsp fennel seeds cubes if desired.
1/2 tbsp dried rose petals
4 black peppercorns
1 cardamom pod
1 pinch saffron
½ cup ice cubes
 2- Coffee Date Shake
2 cups milk 1. Soak dates in little hot milk or hot
6 dates, deseeded water for 15-20 minutes. You can skip
1 tsp instant coffee this step if using soft dates.
2 tbsp almond
½ cup ice cubes 2. Blend everything together till smooth.

3. Pour into serving glasses over more ice

if desired and serve chilled.

3- Mango Curry Leaf Lassi

2 cups yogurt 1. Blend everything together till smooth.
1 cup fresh or frozen mango or tinned Skip salt if not consuming.
mango pulp
3-4 curry leaves 2. Pour into serving glasses over more ice
Rock salt & sugar to taste if desired.
½ cup ice cubes
3. Serve chilled.

4- Maroush Fruit Cocktail

For the banana layer:
2 bananas
Milk and sugar/honey as required
For the guava layer:
1 ripe guava
Water and sugar/honey as required
1. Blend the ingredients of every layer
individually in the given order; starting
with the banana layer and ending with
the strawberry layer. You want to keep
the juices slightly thick. You do not
need to rinse the blender jar in
between the layers.

For the avocado layer: 2. Set them aside in separate jugs or

1 ripe avocado bottles and refrigerate till chilled.
Milk and sugar/honey as required
3. To serve, spoon fresh fruits and
For the mango layer: almonds on the bottom of clear serving
1 ripe mango glasses.
Water and sugar/honey as required
4. Pour the five different juices on top
For the strawberry layer: one after the other. The colors will
6-8 strawberries beautifully swirl, merge and fade into
Water and sugar/honey as required one another.

For serving: 5. Pipe a swirl of whipped cream on top,

Fresh mango, pineapple, banana and sprinkle pistachios and serve chilled.
grapes – finely chopped
Blanched almonds, split
Whipped cream
Ground pistachios
 5- Orange Coconut Mojito
2 cups coconut water 1. Muddle together orange slices, mint,
1 fresh orange, sliced sugar and lemon juice.
½ cup mint leaves
Sugar & lemon to taste 2. Add in coconut water and soda
1 cup soda water water. Strain and pour over ice cubes
1 cup ice cubes and serve with some more mint
leaves.

6- Piña Colada Lassi

1 cup yogurt 1. Blend everything together till smooth.
1 cup coconut milk
½ cup fresh or tinned pineapple 2. Pour into serving glasses over more ice
Sugar to taste if desired and serve chilled.
½ cup ice cubes

7- Power Raab
2 cups milk 1. Add everything to a saucepan.
2 tsp ganthoda/peppermaul
2 tsp ground ginger 2. Bring to a boil and simmer for 5
2 tbsp fresh or dry coconut minutes on low heat. Serve hot or
2 tbsp crushed almonds warm.
4-6 dates, finely chopped
A pinch of cardamom

8- Rose Berry Lassi

2 cups yogurt
1 cup mixed berries (mix of
strawberries & raspberries)
¼ cup rose syrup or to taste
½ cup ice cubes
1. Blend everything together till smooth.
2. Drizzle some rose syrup on the sides of
the serving glasses.
3. Pour the lassi into glasses, serve chilled
over more ice if desired.

9- Sweet Potato Milkshake

2 cups milk 1. Blend everything together till
½ cup sweet potato, boiled smooth. Serve chilled.
Honey or maple syrup to taste
2 tsp ground dry ginger 2. Pour into serving glasses and enjoy
½ tsp cinnamon it chilled.
½ tsp vanilla
½ cup ice cubes
 V. What can you snack on through the day during fasting?

Below is a combination of sweet & savory Breakfast & All-Day Snack recipes,
some of which can be made well ahead and enjoyed at any hour of the day.

1- Banana Pancakes
1 ripe banana 1. Blend everything to make a
4 tbsp sugar or honey smooth batter.
1 tsp vanilla 2. Heat a non-stick pan and pour
1¼ cup milk small ladles of the batter to make
1 tsp lemon juice pancakes.
1 cup buckwheat flour 3. When bubbles appear, flip and
½ tsp baking powder cook on the other side as well.
¼ tsp baking soda 4. Serve hot with butter, maple syrup or
honey and fresh sliced fruits.

2- Bhindi Pakora
250g bhindi/okra 1. Wash and dry the bhindi.
2. Remove stems and make a slit.
For the filling: Set aside.
1 cup coriander leaves 3. Mix all the filling ingredients
½ cup fresh coconut together and fill it in the slit
¼ cup crushed peanuts bhindi.
2 tbsp sesame seeds 4. Mix the pakora batter ingredients
1 tbsp fennel seeds together to make a smooth
1 tbsp ginger-green chili paste flowing batter.
1 tsp ground cumin 5. Dip the filled bhindi in the batter
1 tsp amchur and deep fry till crisp.
1 tsp sugar 6. Serve hot with green chutney
Rock salt to taste (recipe above)

For the pakora batter:

1 cup rajgira flour
1 tsp oil
½ tsp red chili powder
Rock salt to taste
Water as required

3- Cassava Fritters
2 cups cassava, boiled and 1. Mix everything together and add
mashed enough tapioca starch for binding.
¼ cup samo, cooked in ½ cup 2. Shape the mixture in your palms into
hot water balls and deep fry till golden and crisp.
Tapioca starch, as required 3. You can even flatten and shallow fry
Green chillies, as required them instead.
Ginger paste, as required 4. Serve hot with green chutney.
Coriander leaves, as required
Rock salt to taste
Lemon juice to taste
Oil for frying
4- Green Papaya Stir Fry
2 cups green papaya, grated
with a large grater
1 cup mixed colored capsicum,
julienned
2 tbsp oil
1 tsp cumin seeds
2 sprigs curry leaves
2-3 green chilies, slit or
chopped
2 tbsp peanuts, crushed
Rock salt, sugar and lemon
juice to taste
5- Jeera Makhana Cookies
¼ cup salted butter, softened
2 tbsp powdered sugar
1 tsp cumin seeds
¼ tsp rock salt
2 cups roasted makhana/fox
nuts, ground into a fine powder
⅔ cup water chestnut
flour/singhada atta
1 tsp baking powder
Milk, as required
6- Plantain Crispies with Tahina Sauce
4 raw bananas, peeled and
sliced thinly lengthwise
Rock salt to taste
1 tsp red chili powder
2 tsp ginger-green chili paste
1 tsp lemon juice
½ cup samo, ground to a
powder
¼ cup mint leaves, chopped
¼ cup coriander leaves, finely
1. Heat oil and splutter cumin, curry
leaves and green chilies.
2. Add in grated papaya and
capsicum. Cook on high heat. It
should cook through but still
remain crunchy.
3. Season with salt, sugar, lemon juice
and peanuts.
4. Serve hot like a stir-fry or chilled
like a salad
1. Beat together butter, sugar, cumin
seeds and salt till pale and fluffy.
2. Sift in makhana flour, water
chestnut flour and baking powder.
3. Mix to form a dough. Add milk if
required for binding.
4. Divide the dough into portions and
flatten slightly.
5. Place on a lined baking tray and
bake at 180°C for about 12 minutes
or until golden.
6. Store in an airtight container once
completely cooled.
1. Toss the raw banana slices with
salt, red chili powder, ginger-chili
paste and lemon juice to coat
nicely. Set aside for 10-15
minutes.
2. Mix together ground samo with
mint and coriander. Dip the
marinated banana slices in the
samo mixture to coat nicely.
3. Shallow fry on both sides till
chopped
Oil as required
For tahina sauce:
2 tbsp tahini paste
2 tsp lemon juice
Rock salt to taste
Ice cold water, as required
7- Potato Waffles
½ cup boiled mashed potato
½ cup boiled mashed sweet
potato
¼ cup yogurt
¼ cup coriander leaves, finely
chopped
1 tbsp green chilies, finely
chopped
¾ cup fasting flour mix
1 tsp baking powder
1 tsp sugar
Rock salt & pepper to taste
Milk as required
8- Tangy Makhana
2 cups fox nuts/makhana
2 tbsp oil
2 tbsp water
1 tsp red chili powder
1 tsp dry mango powder
1 tsp powdered sugar
1 tsp dry mint
Rock salt to taste
9- Thumbprint Cookies
½ cup unsalted butter,
softened
½ cup powdered sugar
1 tsp orange zest
¾ cup samo (moriya) ground
golden and crisp. Serve hot with
tahina sauce.
4. For the tahina sauce: Stir
together tahini, lemon and salt.
The mixture will harden and
darken. Now gradually add in
cold water and keep stirring to
make a smooth white sauce.
1. Mix everything together and
add milk gradually to make a
thick batter.
2. Heat and grease a waffle iron
and spoon some of the batter
on to the center. Close the iron
and cook till golden and crisp.
3. Serve with green chutney or
sour cream or cucumber raita
seasoned with black salt, red
chili and ground cumin.
1. Combine oil, water, red chili
powder, dry mango powder,
dry mint and salt.
2. Toss in the makhana to coat
nicely.
3. Place in a microwave safe
bowl and microwave for 2-3
minutes, removing and
tossing them around every 40
seconds to avoid burning.
4. The makhana will crisp
further as they cool down.
Store in an airtight container.
1. Whisk together butter, sugar and
orange zest till light, creamy and
pale.
2. Sift together samo flour, potato
starch and rock salt. Add it into
 into a fine flour the butter mixture in 4-5 batches
¾ cup potato starch and mix well till a soft dough
½ tsp rock salt comes together.
1-2 tbsp milk 3. Add milk as needed for binding.
¼ cup pistachio, finely Refrigerate the dough for 15
chopped minutes.
Fruit jam as required 4. Divide into small portions and roll
into balls. Roll in chopped
pistachio.
5. Press down the center with your
finger to create a hollow. Fill it
with some jam.
6. Place them on a lined baking tray
spaced apart as the cookies will
spread.
7. Bake at 160°C for 10-12 minutes or
until just golden around the
edges.
8. Cool completely and store in an
airtight container.

VI. What can you eat for a satisfying meal during fasting?

Here are some interesting main course dishes that are sure to make your
Navratri fasting exciting than ever before!

1- Gnocchi in Béchamel Sauce

For the gnocchi: 1. Mix all the gnocchi ingredients
200g potato, steamed and finely together to form a smooth dough.
grated 2. Cover and rest for ½ hour.
20g hung yogurt/Greek yogurt 3. Divide the dough into portions and
Rock salt & pepper to taste roll them into logs.
80g potato starch 4. Cut small pieces and roll them over a
fork to form gnocchi.
For the béchamel sauce: 5. Boil water in a large pot with salt and
1 tbsp butter cook the gnocchi till it floats on top.
1 bay leaf 6. Drain gnocchi from the water and
10-12 tulsi/holy basil leaves add them directly to the sauce.
½ tsp red chili flakes 7. For the sauce: Heat butter add in bay
1 tbsp water chestnut flour leaf and torn tulsi leaves. Once
1 cup milk crisped, remove and set aside.
½ cup cream 8. In the same butter, add chili flakes
¼ cup cheese, shredded and flour. Roast till aromatic and add
Pinch of nutmeg in the milk. Once thickened add in
Rock salt & pepper the cream, cheese, nutmeg, salt and
pepper. Add in the cooked gnocchi
and tulsi leaves. Serve hot.
 2- Paneer Kati Roll
For the roti:
2 cups farari flour mix, plus
more for dusting
2 tsp oil
Rock salt to taste
Water as required
For the paneer filling:
½ cup thick yogurt
2 tbsp water chestnut flour
2 tsp dried mint
1 tsp ginger-chili paste
1 tsp red chili powder
½ tsp dry mango powder
½ tsp cumin powder
¼ tsp dry pomegranate
powder/anardana powder
¼ tsp black pepper powder
¼ tsp ground fennel seeds
1 tbsp smoking hot oil
200g paneer cubes
100g colored capsicum, cut into
squares
1 batch green chutney
3- Pumpkin Ricotta Crêpes
For the pumpkin crêpes:
1 cup fasting flour mix
1 cup pumpkin, boiled till very
tender
1 tsp ginger-chili paste
Rock salt & pepper to taste
Water as required
For the ricotta filling:
½ cup ricotta cheese (or
crumbled paneer + 2 tbsp
cream)
2 tbsp coriander, chopped
1 tsp green chili paste
Rock salt & pepper to taste
A pinch of garam masala
¼ cup candied walnuts
(caramelize 2 tbsp sugar and stir
in 2 tbsp chopped walnuts)
1. Combine roti ingredients to make a
soft dough.
2. Divide into equal portions and roll out
thinly.
3. Cook on a hot pan till faint spots
appear. You can even puff the rotis on
an open flame. Keep them covered
with a tea towel.
4. For the filling: Combine yogurt with
all the spices. Add hot oil to the
mixture and stir quickly.
5. Now add in paneer and capsicum and
mix to coat well. Marinade for ½ hour
at least.
6. Cook the mixture on a non-stick pan
till the marinade dries out a little.
7. To assemble: Spread green chutney on
the roti, place the paneer filling, roll
and cook the kati roll on a hot pan
with a drizzle of oil.
8. Serve hot with more chutney.
1. Blend all the crêpe ingredients
together to make a smooth
pouring-consistency batter.
2. Heat a non-stick pan and pour
the batter in the center. Spread it
evenly with the back of a ladle or
by swirling the pan around.
Cook on both sides.
3. Mix all the filling ingredients
together except the candied
walnuts and honey/maple syrup.
4. Spread this mixture on the
pumpkin crêpes, sprinkle
crushed candied walnuts, fold
into triangles and serve with a
drizzle of honey or maple syrup.
Honey or maple syrup for
drizzling
4- Purple Yam Cakes
For the cakes:
200 g purple yam, boiled and
mashed
200 g potato, boiled and
mashed
1 tbsp chili paste
1 tbsp ginger paste
1 tbsp sugar
Rock salt to taste
1 tbsp crushed peanut
Lemon juice to taste
2 tbsp coriander leaves
1 tsp garam masala
For tempering:
3 tbsp oil
1 tsp cumin seeds
1 tsp sesame seeds
10 curry leaves
For green chutney filling:
1 cup coriander leaves
½ cup mint leaves
1 tsp chili-ginger paste
1 tsp honey
Lemon juice to taste
Rock salt to taste
5- Pyajo
For the sabudana vada:
½ cup sago/sabudana, soaked
overnight
2 medium potato, boiled and
mashed
2 tbsp crushed peanuts
¼ tsp cumin seeds
¼ tsp fennel seeds
2 tsp ginger-chili paste
2 tsp lemon juice
1 tsp sugar
Rock salt to taste
Potato starch as required
1. Take purple yam and potato in
2 separate bowls.
2. Divide chili paste, ginger paste,
sugar, salt, peanuts, lemon
juice, coriander and garam
masala.
3. Heat oil and temper the cumin
and sesame seeds and curry
leaves.
4. Mix some of the tempering in
the 2 mixtures.
5. Grind all the ingredients for the
chutney.
6. To assemble: in a greased
muffin tin, press some of the
purple yam mixture on the
bottom.
7. Spread some green chutney on
top. Now press some of the
potato mixture on it.
8. Spread some of the tempering
and bake the cakes for about
10-12 minutes at 250ºC or until
the edges are golden brown.
1. Mix all the vada ingredients
together except the potato
starch.
2. Form the mixture into patties
and roll them in potato starch to
coat nicely.
3. Shallow fry in oil or brush them
with oil on both sides and airfry
at 200°C till golden and crisp.
4. For the coconut broth: Grind
together chestnut flour,
lemongrass, ginger, green chili,
black peppercorns and cumin
Oil as required
For the vegetable coconut broth:
2 tbsp water chestnut flour
2” stalk lemongrass (white
portion)
1½” piece ginger
2 green chilies
2-3 black peppercorns
¼ tsp cumin seeds
2 cups coconut milk
Water as required
2 tbsp oil
1 medium potato, diced
1 green capsicum, chopped
Rock salt and sugar to taste
To serve:
Salted potato chips/sticks,
roasted crushed peanuts,
chopped coriander, lemon slices
6- Rajgira Thepla
1 cup rajgira flour
½ cup mashed potato
1 tbsp crushed peanut
2 tsp ginger-chili paste
2 tsp oil
4-5 curry leaves, finely chopped
1 tsp sugar
1 tsp sesame seeds
½ tsp fennel seeds
½ tsp lemon juice
¼ tsp cumin seeds
Rock salt to taste
7- Root Vegetable Chaat
For the root vegetables:
1 cup sweet potato, cubed
1 cup elephant yam, cubed
1 cup purple yam, cubed
1 tbsp oil
Rock salt & pepper to taste
For the yogurt topping:
with water to make a smooth
paste.
5. Heat oil and sauté the paste till
oil separates.
6. Add in coconut milk, potato and
capsicum and little water to
adjust to the consistency.
7. Season with salt and sugar.
Bring to a simmer till veggies
are cooked.
8. Serve the hot crispy vada with
the coconut broth topped with
crunchy salted potato chips,
crushed roasted peanuts, a
sprinkling of coriander and a
squeeze of lemon.
1. Mix everything together to
make a soft dough.
2. You may need to add a splash
of water for binding.
3. Divide into equal portions and
roll between two sheets of
plastic or a ziploc bag cut into
two.
4. Place on a hot pan and cook on
both sides with a drizzle of oil
till golden and crisp.
5. Serve hot with ghee and milk or
yogurt.
1. Toss all the root vegetable
ingredients together and bake or
airfry at 200°C for 8-10 minutes
or until it’s cooked through and
crispy on the outside.
2. Whisk the yogurt topping
ingredients together.
3. Just before serving, top the
1 cup yogurt, whisked
1 tsp red chili powder
½ tsp ground cumin
1 green chili, finely chopped
2 tbsp coriander, chopped
1 tbsp sweet tamarind chutney
vegetables with yogurt topping,
green chutney, rajgira sev and
pomegranate arils.
4. Serve chilled.

Other toppings:
Rajgira sev (recipe above)
Green chutney
Pomegranate arils

8- Vada with Pineapple Rasam

For the vada: 1. For the vada: Grind samo and
1 cup samo sago to make a fine powder. Mix
¼ cup sago/sabudana it with yogurt, ginger-chili paste,
½ cup yogurt lemon and salt.
1 tsp ginger-chili paste 2. Rest the mixture for half an hour.
½ tsp lemon juice 3. Mix in eno and spoon the batter
Rock salt to taste in a heated and well oiled
1 tsp eno paniyaram pan.
4. Cover and cook till on side is well
For the pineapple rasam: browned. Flip over and cook on
Grind into a paste: the other side to crisp up
½ tbsp black peppercorns nicely.You can even deep fry
1 tsp cumin seeds them in hot oil.
6 curry leaves 5. For the rasam: Heat oil and add
Rock salt to taste cumin, sesame, red chilies and
2 cups fresh/frozen pineapple curry leaves. Add in chopped
1 cup water pineapple and sauté for 2
minutes.
1 tbsp oil 6. Then add in the ground paste,
½ tsp cumin seeds cover and bring to a boil.
1 tsp sesame seeds 7. Then add the water chestnut
2 dry red chilies flour slurry and chopped
8 curry leaves coriander. Cover again and boil
1 cup fresh/frozen chopped when ready to serve.
pineapple 8. Serve hot with vada.
1 tbsp water chestnut flour + 2
tbsp water
1 cup coriander leaves and stems
 9- Vegetable Quesadilla with Fruit Salsa & Guacamole
For the tortilla:
1½ cups fasting flour mix
½ tsp rock salt
½ tsp baking powder
2 tbsp oil
½ cup water
For the filling:
1 tsp oil
2 colored capsicums, sliced
½ bottle gourd, sliced
¼ cup coriander, chopped
1 tsp red chili powder
½ tsp cumin powder
¼ tsp chili flakes
Rock salt & black pepper to taste
Vegetarian cheese, shredded
For the fruit salsa:
½ cup pineapple, finely chopped
½ cup peach, finely chopped
½ cup mango, finely chopped
Red chili powder to taste
2 jalapeños or green chillies, finely
chopped
¼ cup coriander, finely chopped
¼ tsp ground cumin
Rock salt and lemon to taste
For the guacamole:
1 ripe avocado
1 plum, peeled and finely chopped
1 jalapeño or green chili, finely
chopped
2 tbsp coriander, chopped
Rock salt and lemon to taste
Sour cream to serve
1. For the tortilla: Mix the dry
ingredients very well. Add water and
make a soft dough.
2. Divide into equal portions, cover and
rest for 20 minutes.
3. Roll out thinly with a dusting of
fasting flour and half cook on a hot
pan till light golden spots appear.
Keep them covered under a towel.
4. For the filling: Heat oil and add in
cumin powder, red chili powder and
chili flakes. Immediately add in the
veggies and cook on medium heat till
tender and lightly browned. Season
with salt, pepper and coriander.
5. To make the quesadilla: Place a
tortilla on a hot pan, add cheese and
veggie mixture and some more cheese
on half of the tortilla.
6. Fold over and cook on both sides till
crisp. Serve hot with fruit salsa,
guacamole and sour cream.
7. For the fruit salsa: Mix everything
together and refrigerate for 2-3 hours
to let the flavors marry one another.
8. For the guacamole: Pound together
plum, jalapeño, coriander, salt and
lemon till slightly juicy. Add in
avocado and mash down further.
 VII. Finally, the most awaited question – What’s for dessert?

Read on to end your Navratri fast on the sweetest possible note!

1- Coconut Puran Poli

For the dough: 1. Make a soft dough by gradually
1 cup fasting flour mix adding milk into the fasting flour
Milk, as required mix. Cover and rest the dough while
you make the filling.
For the filling: 2. For the filling: Start by dry roasting
1 cup fresh coconut the coconut. Don’t let it change its
½ cup khoya or milk powder color.
½ cup milk 3. Add in milk, khoya and sugar and
1 cup sugar cook till the mixture becomes quite
½ tsp ground cardamom thick almost like a halwa.
A generous pinch of saffron 4. Add in cardamom, saffron and
A pinch of nutmeg nutmeg. Let it cool completely.
Ghee for cooking 5. Grease your palms with ghee and
divide the dough and the filling into
equal portions.
6. Roll out the dough into a small disc.
Gently enclose the filling in the
dough and roll again with a dusting
of flour very gently to flatten it out.
7. Cook on a hot pan on both sides
with some ghee till golden and
crisp.
8. Serve hot.

2- Date Cake
¼ cup soft dates, deseeded and soaked
in hot water for 30 minutes
¼ cup sweetened condensed milk
¼ cup hot milk
¼ cup oil
½ tsp white vinegar or lemon juice
½ tsp vanilla extract
¼ tsp ground cinnamon
A pinch of ground cardamom
A pinch of ground cloves
½ cup + 2 tbsp buckwheat flour
½ tsp baking powder
¼ tsp baking soda
¼ tsp rock salt
Almond flakes and brown sugar for
topping (optional)
1. Blend the soaked dates with
condensed milk, hot milk, oil,
vinegar, vanilla, cinnamon,
cardamom and clove powders.
2. Pour this paste into a mixing bowl.
3. Sift buckwheat flour, baking
powder, baking soda and salt into
date mixture. Mix gently but well.
4. Pour the batter into a 6” greased
and/or lined baking tin. Sprinkle
over almond flakes and brown
sugar.
5. Bake at 180°C for 20-25 minutes
until risen and cooked through.
6. Cool completely before slicing and
storing. Serve warm.
 3- Fruit Shrikhand
1 kg full-fat yogurt 1. Line a sieve with a single layer of
200-250g sugar muslin cloth.
1 cup fresh fruits, finely chopped (a mix 2. Add yogurt into the cloth, tie the
of banana, mango, chikoo, apple, pear, ends and hang it overnight with a
grapes) bowl below it to catch the water.
½ tsp rose water 3. Next day, weigh the hung yogurt. It
⅛ tsp ground cardamom should weigh around 500g. Take
half the amount of sugar (250g) and
mix it in.
4. Now take couple spoons of the
yogurt-sugar mixture and pass it
through a sieve. This will dissolve
the sugar while giving the shrikhand
a nice gloss. You can even use sifted
icing/powdered sugar and whip
with the hung yogurt till fluffy.
5. Once all the mixture is strained, add
in cut fruits, rose water and
cardamom.
6. Serve chilled.

4- Lauki Pista Kheer

1 tsp ghee 1. Blend together milk, pistachio and
1 cup bottle gourd/lauki, grated sago powder.
4 cups milk 2. Heat ghee in a heavy bottomed
½ cup pistachio, blanched saucepan. Sauté grated lauki till
1 tbsp sago/sabudana powder half cooked.
½ cup sugar 3. Add in the blended pistachio milk
1 tsp rose water and cook on low heat till slightly
¼ tsp ground cardamom thickened.
4. Add in sugar, rose water and
cardamom. Turn off the heat and
cool to room temperature. Serve
chilled.

5- Lychee Coconut Icecream

2 cups whipping cream
1 cup coconut cream
½ cup sweetened condensed milk
½ cup tinned lychees, puréed
½ cup tinned lychees, finely chopped
½ cup tender coconut meat, finely
chopped
1. Beat chilled whipping cream till
soft peaks form.
2. Whisk in coconut cream,
condensed milk and lychee purée.
3. Fold in chopped lychee and
chopped coconut meat.
4. Transfer to a shallow container
and freeze overnight or till fully
set.
 6- Pineapple Seera
1 cup chopped fresh/frozen/tinned
pineapple
¼ cup sugar
Few drops of lemon juice
¼ cup ghee
¼ cup cashew nuts, halved
1 cup samo, ground coarsely
2½ cups hot pineapple juice or hot
water
¼-½ cup sugar (depends on sweetness
of pineapple)
½ tsp ground cardamom
1. Add ¼ cup sugar to a saucepan
and let it caramelize. Immediately
add in pineapple chunks and
lemon juice and cook on low heat
for a few minutes till nice and
juicy. Set aside.
2. Heat ghee in a separate pan and
add in cashew nuts and samo.
Roast on low heat till golden. Add
in caramelized pineapple.
3. Add in hot pineapple juice or hot
water while stirring constantly.
4. Once all the water is absorbed, add
in sugar and cardamom.
5. Turn off the heat and serve warm.

7- Rajgira Seera
1 cup rajgira flour (preferably coarse) 1. Roast the rajgira flour in ghee on
¼ cup ghee very low heat till it’s a deep dark
1 cup boiling water brown color. This step is very
½ cup sugar important for the perfect color,
flavor and texture.
2. Add hot boiling water and sugar.
3. Cook till ghee separates and serve
hot.

8- Sitafal Rasmalai
For the paneer: 1. Start with heating the milk in a
2 cups full-cream milk heavy-bottom pot and stir
1 tbsp white vinegar occasionally to prevent milk from
sticking. Bring to a full boil.
For the sugar syrup: 2. Remove from heat and start
½ cup sugar adding vinegar, slowly, few drops
2 cups water at a time and stir very gently.
3. Stop adding vinegar as soon as the
For the sitafal milk: milk is separated completely.
2 cups half and half (replace with 1 cup 4. Immediately pour this into a sieve
milk + 1 cup cream) lined with a single layer of muslin
½ cup sitafal/custard apple flesh cloth placed over a large bowl to
2 tbsp sugar (adjust to taste based on catch the whey.
sweetness of sitafal) 5. Rinse the paneer with cold water
A pinch of cardamom till it comes to room temperature.
6. Squeeze very well to remove all the
excess water. Let it drain further
 for 1 hour.
7. Once most of the water is drained
out, start kneading the paneer by
pushing it away from you using
the heel of your palm. Bring it
back together and push again.
Keep kneading for a good 5-8
minutes or until the paneer is nice
and smooth and no longer sticky.
8. Divide the paneer into 18 equal
portions and shape each portion
into a smooth round ball.
9. Prepare sugar syrup by boiling
together sugar and water until the
sugar dissolves.
10. Place the paneer balls into boiling
syrup, cover and cook for 8-10
minutes. Turn off the heat and
leave them inside for about 20
minutes without opening the lid.
11. Open and cool completely in
syrup.
12. In the meantime, make the sitafal
milk by mixing together all the
ingredients.
13. Once the rasgullas have cooled
completely, squeeze out the syrup
gently, and dunk them in the
sitafal milk. Let them soak for 6
hours at least or best overnight.
14. Serve chilled.

9- Sweet Potato Brownies

¾ cup sweet potato, boiled and 1. Combine sweet potato, butter, oil,
mashed sugar, milk, lemon and vanilla
3 tbsp softened butter very well.
2 tbsp oil 2. Sift in cocoa, flours, baking
¼ cup sugar powder and rock salt.
½ cup milk 3. Mix well with a wooden spoon and
½ tsp lemon juice transfer the mixture to a lined 8”
1 tsp vanilla baking tin.
½ cup cocoa powder 4. Bake at 180°C for 18-20 minutes.
¼ cup buckwheat flour 5. Cool completely before slicing.
¼ cup water chestnut flour
½ tsp baking powder
¼ tsp rock salt