Navratra Special: 3 Delicious Vrat Recipes by Chef Swapnadeep Mukherjee
Team L&M
Navratri is a time for devotion, fasting and mindful eating. While traditional vrat-friendly foods form an important part of the festivities, they can also be turned into delicious and interesting culinary creations. Executive Chef Swapnadeep Mukherjee of The Metropolitan Hotel & Spa brings three special Navratra recipes that combine traditional ingredients such as kuttu, sabudana, pistachios and banana to create flavourful dishes. From savoury Kuttu Mudde and crispy Banana Ke Pakode to the sweet indulgence of Pista Lauj, these recipes add a delicious touch to your festive fasting menu.
1. Kuttu Mudde
Ingredients
| Ingredient | Quantity |
|---|---|
| Kuttu flour | 1 kg |
| Desi ghee | 100 gm |
| Sendha namak | As per taste |
| Water | 400 ml |
Method
-
Heat water in a pan. Add salt and ghee and bring the water to a boil.
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Add kuttu flour and cover the pan with a lid. Do not stir at this point. Cook for 5–6 minutes.
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Remove the pan from the heat and mix well to make a smooth mixture. Put the pan back on the heat and cook for another 2–3 minutes.
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Transfer the mixture to a bowl and let it cool slightly.
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Wet your palms and shape the mixture into small balls.
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Deep-fry the balls until golden brown. Serve hot with a curry of your choice.
2. Pista Lauj
Ingredients
| Ingredient | Quantity |
|---|---|
| Pistachios | 1 cup |
| Sugar | ½ cup |
| Cardamom powder | ¼ tsp |
| Green food colour (optional) | 2–3 drops |
Method
-
Soak the pistachios in warm water for 30 minutes.
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Drain the water, peel the pistachios and blend them into a fine paste.
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Take a broad, non-stick pan. Cook the sugar with ½ cup of water over medium heat until the syrup reaches a one-string consistency. Stir continuously to prevent it from burning.
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Add the pistachio paste and mix continuously for 5–7 minutes over low heat, until the mixture starts leaving the sides of the pan. Add 2–3 drops of green edible food colour, if desired.
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Transfer the mixture to a greased plate to prevent sticking. Spread it evenly using a spoon and leave it to set for an hour.
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Cut into equal-sized squares.
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Serve or store at room temperature in an airtight container.
3. Banana Ke Pakode
Ingredients
| Ingredient | Quantity |
|---|---|
| Kuttu atta (buckwheat flour) | 150 gm |
| Potato (boiled and mashed) | 50 gm |
| Green banana (boiled) | 1 |
| Sabudana pearls (soaked) | 50 gm |
| Cumin seeds (roasted and powdered) | 1 tbsp |
| Lahori namak (sendha namak) | To taste |
| Dry mango powder | 1 tbsp |
| Coriander powder | 1 tbsp |
| Chilli powder | ½ tbsp |
| Chopped green chilli | For garnish |
| Chopped coriander | For garnish |
| Roasted ground peanuts | 1 tbsp |
Method
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Take a bowl and add the mashed potato, kuttu atta, sabudana pearls and boiled green banana.
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Mix well without adding water, as the sabudana and potato provide sufficient moisture.
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Add sendha namak and the spices. Refrigerate the mixture for 10 minutes.
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Grease your hands and shape the mixture into round tikkis.
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Shallow-fry in ghee until golden brown. Serve hot with Navratra green chutney or saunth chutney.
