Right Food Eaten in Navratri fast, Which Food Eaten in Navratri fast, Vrat Recipes , rules of Navratri fast

 Navratri Fast

this year sharad navaratri begins on 13rd Oct, 2015 and ends on 22nd Oct, 2015. navratri literally means nine nights and during this period, 9 forms of mother goddess or shakti or devi are worshiped through out india.
out of 4 major navratri, only two navratri are celebrated. first ‘chaitra navratri‘ celebration is when summer is starting (march-april) and second ‘sharad navratri’ when winter is starting (oct-nov).
in north and western india, many people keep fast during navratri. as its a very good time to make progress in your spiritual practice or to invoke the energy of mother goddess or to purify your body-mind.
navratri fasting rules varies little from community to community. the same fasting rules applies for fasts during the ekadashi, janmashtami and mahashivratri fasts. i hope this post will be helpful to you all.
Indian Navratri Recipes Here :-

1. Kuttu Ka Dosa

This Navratri move over the usual kuttu puris and rustle up something different. A crisp dosa recipe made of kuttu ka atta (buckwheat flour) with a potato filling.
Recipe:Process 1 cup Kuttu ka atta with 1 cup cottage cheese /paneer and 1 cup buttermilk /dahi along with a small piece of ginger and 2 green chillies in a blender/mixie to form a really smooth batter. Add salt to taste. Now heat a non stick pan on medium low heat. Wipe it with a wet paper towel to cool it down. Then spread the batter on the slightly cooled tava…however do not spread it out extra thin. Cook on medium slow heat till it starts to brown…takes about 3-4 minutes. Then flip gently, cook for another minute, fold and serve with your fav chutney / raita! I loved eating it with crunchy peanut raita!

2.Khatta Moong - An absolute Navratri delight!

 
Recipe: Khatta Moong - An absolute Navratri delight!
Ingredients
1/2 cup whole green mung,1/2 cup yogurt,2 tablespoons gram flour,1/4 teaspoon turmeric powder,1/2 teaspoon red chilli powder,1/4 teaspoon asafoetida powder,1/2 teaspoon mustard seeds,1/2 teaspoon cumin seeds,1 teaspoon grated ginger,2 green chillies, slit,1 teaspoon oil,2 tablespoons chopped coriander leaves,salt to taste
Directions for Gujarati Khatta Mag/ Moong Recipe
To begin making the Gujarati Khatta Moong recipe, we will first cook the green mung (soaked for 2 hours) with 2 cups until soft and tender making sure it does not get mushy. See video recipe of how to cook lentils in a pressure cooker.
Whisk the gram flour, yogurt, turmeric powder, asafoetida, red chilli powder, salt and one cup of water until smooth with no lumps.
Heat oil in a pan on medium heat; add the mustard seeds, cumin seeds, green chillies, ginger, curry leaves and allow them to crackle. Stir in the yogurt mixture and the cooked green mung into the seasoning.
Allow the mixture to come to a boil. Once the Khatta Moong comes to a boil, turn the heat to low and simmer for 5 minutes. Turn off the heat, garnish the Moong with chopped coriander leaves and serve hot.
Serve the Gujarati Khatta Moong along with Phulka's, Aloo Gobi Sabzi and Hot Rice.

3. Singhare ke Atte ka Samosa

Feast while fasting! Your favorite tea time snack made with fasting ingredients like water chestnut flour, sendha namak and a filling of spiced chironji.
Ingredients  
1 cup (120 gm) singhare ka atta (dried waterchestnut flour),1/4 cup arrowroot,1/4 cup ghee,2.5 cups water,1 tsp white rock salt (sendha namak)
For the filling:
1 cup (125 gm) chironji (charoli), soaked in water for about 2 hours,3/4 tsp chilli powder,1 tbsp cumin seeds (jeera),2 tsp coriander powder,1/2 tsp cardamom powder,2 tsp sendha namak (white rock salt)
Directions-  
For the samosa filling:
Remove the husk of the chironji and grind coarsely
Heat the 2 tbsp ghee, in a pan and add the zeera. When it splutters, add chironji and rest of the filling ingredients
Saute over low heat till mixture is well fried. Leave to cool
For the samosa dough:
Place the water, ghee and 1 tsp salt in a pan and bring to a boil
As soon as it comes to a boil, put in the atta and arrowroot and mix well, over low heat, till it collects together in the center
Take the dough off the heat and leave to cool
Roll dough (using dry flour or arrowroot if it sticks) into 1/8" thick rounds, 3" diameter, and cut into halves
Take one half, wet the edges. Fold the straight edge at the center and join overlapping the other edge to form into a cone
Press the overlapping portion, and fill the cone with the filling, and press the edges together to seal the `Samosa'. Repeat, with the rest of the pieces
Heat the oil and over high heat, add as many samosas as come in without touching
Lower the heat to medium and fry to a golden brown on either side

4.Fruit Raita

Ingredients:-
1 tsp Sugar,2 firm Bananas,Rock Salt to taste,1 tsp Ground Cumin,350 ml Plain Curd,50 gms Shelled Walnuts,75 gms Seedless Grapes,1-2 Pomegranate,Roasted Cumin Seeds,Chilli powder
Method:-
Place the curd in a chilled bowl and add the grapes and walnuts.
Slice the bananas directly into the bowl and fold in gently before the bananas turn brown. Also add pomegranate to it.
Add sugar, salt, ground cumin, and gently mix together.
Chill and sprinkle the cumin seeds, chilli powder just before serving.

5. Aloo ki Kadhi

Tuck into the soothing flavors of this light and lovely curry made with the ever-so-versatile potatoes.
Ingredients
1/2 kg potatoes , boiled , peeled and smoothly mashed,2 tsp rock salt,1/4 tsp chilli powder,1/2 cup singhare ka atta,oil for deep frying,1/2 cup sour curds (dahi),1 sprig curry leaves (kadi patta),1/2 tsp cumin seeds (jeera),2 whole dry kashmiri red chillies,1 tbsp chopped ginger (adrak)
1/2 tsp coriander (dhania) powder,4 cups water,coriander (dhania) leaves to garnish
Method
Combine the potatoes, 1/2 tsp salt, chilli powder and singhare ka atta in a deep bowl into a thick batter.
Put aside 1/4 of the mixture and the rest will be made into pakoras.
Heat oil till a drop of batter dropped in comes up at once. Drop spoonfuls of the prepared batter into oil, lower the flame and fry to a golden colour. Drain on an absorbent paper and keep aside.
Add the yoghurt to the remaining mixture, make a smooth paste and mix in water.
In a heavy-based pan, reheat 2 tbsp of the same oil, add curry leaves, cumin seeds and whole red chillies. When slightly darkened, add ginger and saute little.
Add the yoghurt mixture, salt and coriander powder and bring to a boil and then simmer over low flame till it thickens a bit; stirring frequently to avoid scorching.
Add the pakories, simmer a couple of minutes more and serve hot, garnished with coriander leaves.