Navratri 2025: Follow these four recipes to enjoy traditional dishes while you are fasting

Navratri has begun as people are set to observe it from September 22 to October 1 and with that many people will be fasting during this time of the year While most people already know the dishes that they are going to indulge in there are others mostly those living on their own who may need some helpIt is also the best time to indulge in dishes such as Sabudana Khichdi Sabudana Wada Sabudana Kheer and Shrikhand too says the maharaj at Khandani Rajdhani as he shares recipes for themSabudana KhichdiIngredientsSabudana 1 12 cupsPeanuts 14 cupGreen chillies 45 chopped finelyPotato 1 mediumGhee 3 tablespoonsCurry leaves 12 sprigsCumin seeds 1 teaspoonRock salt to tasteLemon juice 1 teaspoonCoconut scraped 2 tablespoonsCoriander leaves a few sprigs choppedMethod1 Wash sabudana and then soak in onecup water for three to four hours2 Sabudana grains should be separate and moist3 Roast peanuts on a hot griddle peel off the skin and then grind coarsely4 Peel and wash the potato and cut into cubes5 Heat ghee in a pan add curry leaves cumin seeds and chopped green chillies6 When cumin seeds crackle add the potato cubes7 Cook till the potatoes are done8 Add sabudana scraped coconut and ground peanuts sauteacute for four to five minutes stirring well9 Sprinkle a little water add salt and lime juice Mix well10 Sprinkle chopped coriander leaves Serve hotSabudana WadaIngredientsSabudana 1 cupPotato medium boiled 3 to 4Peanuts 12 cupJeera 1 tspGreen chillies finely chopped 12 nosLime juice 2 tspCoriander leaves few choppedSugar or as required 15 tspKuttu ka atta 3 tbspRock salt as per tasteOil for fryingMethod1 Soak the sabudana in water for 5 hours at least or overnight Drain of all the water completely from the soaked sabudana2 In a bowl mash the potatoes and add sabudana then mix togetherOn a skillet or in a shallow pan roast the peanuts till they become crisp Cool and then coarsely powder in a dry grinder3 Add the peanuts rock salt sugar green chillies coriander leaves and lemon juice Mix the entire mixture well4 Now take some portion of the mixture in your hands and shape them into flat round vadas Deep fry the sabudana vadas till golden brown Serve sabudana vada with coconut chutneySabudana KheerIngredients measuring cup used 1 cup 250 mlTapioca pearls or sabudana for a denser kheer 12 cupMilk 4 cupsOrganic unrefined cane sugar or as required 4 to 5 tbspGreen cardamoms husked and crushed in a mortarpestle to a semi fine powder 45 gmChopped cashews 2 tbspRaisins 12 tbspSaffron strandskesar optional 34Method1 Rinse the sabudana pearls till the water runs clear of the starch2 Take a thick bottomed pan or sauce pan in which you will be making the kheer3 Add the rinsed sabudana pearls and water in the pan4 Cover and let the pearls get soaked in the water for 1520 minutes5 Later keep this pan on the stove top and begin to cook the pearls6 Meanwhile heat or warm the milk too No need to boil the milk7 After 45 minutes add the milk to the pan and continue to cook8 Add sugar and cardamom powder and simmer till the pearls have cooked well for about 2025 minutes on a low to medium flame9 Keep on stirring occasionally10 Switch off the fire and add cashews and raisins11 Garnish the sabudana kheer with saffron strands12 Serve sabudana kheer hot or warm or coldShrikhandIngredientsHung Curd 1 cupSugar 12 cupcardamom powder 1 tspGulab JalCharoli 1 tspDry fruits ndash almonds pista chopped 1 tbspMethod1 Place a thin muslin cloth on a strainer and pour the curd over it and loosely cover it with the edges of the cloth Refrigerate this and let the curd sit in The strainer for a minimum of 45 hrs2 Add sugar and mix well3 Pour the mixture in sieve to yield smooth shrikhand4 Add the elaichi gulab jal charoli dry fruits and mix5 Serve chilled