Navaratri is an important festival in India and Nepal, it is celebrated by the people who follow Hinduism. As per the Hindu Calendar, this is an important Navaratri called Sharada Navaratri, as it comes after autumn.
The festival is celebrated for nine nights and ten days which usually happens in the months of September and October. The exact dates of the festival are determined sometimes may be held for a day more or a day less depending on the adaptation of fluctuation of the sun and moon.
The festivities extend beyond Goddess Durga and her various incarnation, during this festival people fast and avoid having grains. Vrat or fast is an important aspect of the festival.
Here is a recipe for you to try:
Singade Ki Kadhi With Pakodi courtesy Jhupa singh Rijal, Master chef, SOMA Indian Speciality restaurant, Grand Hyatt Mumbai
Singhara is healthful diet for people who follow fasting during Navaratri. It has the potassium and reduces your risk of stroke and high blood pressure during fasting. The Kadi is made of curd so it is high in vitamins and low in fat being a good source of calcium and vitamins which is great advantage for the body during Navaratri fasting.
- Whole Water Chestnut
- ½ cup Water Chestnut Flour
- 1tsp Cumin
- 50ml Refined oil
- 1 cup Yogurt
- 2 grams Curry Leaves
- 2 nos Green Chili
- ½ tsp Black Pepper Crushed
- 3 cups Water
- 3 Dry Mango Powder
- 3 Sendha Namak
- Take a cup of yogurt, add three cups of water, half cup of water chestnuts flour and make a batter.
- Take a pan; heat oil, add cumin, allow it to crackle; then add green chili, curry leaves and crushed pepper.
- Place the batter of Singhara flour and allow it to cook for 20 minutes on a slow heat.
- Take whole Singhara, put Shahi Jeera, Dry Mango Powder, Sendha Namak, Sugarcane Vinegar and marinate it for five minutes.
- Take Singhara flour; make a batter with water green chili, curry leaves and dip the marinated Singhara.
- Put oil on a pan; heat it and deep fry the marinated Singhara.
- Pull out the kadi from heat and put the pakodi of Singhara into it.
- Garnish with curry leaves green chili and cumin tadka
- Serve hot with Samak Rice.
Some other recipes you must try are:
- Singhade ke aate ki kadhi & Rajgira ki Poori recipe by Chef Rajeev Kumar, Executive Sous Chef, The Westin Goa
- Sakkariya Ke Kebab by Master Chef Mohsin Habeeb, THE Park Hyderabad
- Sabudana Khichdi by Hardev Singh Saini, Master Chef, Spice Art, Crowne Plaza Greater Noida
Read the full story that first appeared in India Currents here: