Navratri Recipes for Kids: Recent Episodes
Chimes Radio
As part of Navratri Special, we bring to you easy-to-make Navratri recipes for your kids and entire family.
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Ingredients:
1 cup Strawberry
2 cups watermelon (deseeded)
1/4 cup lemon juice
mint leaves for garnishing
Method: Mix all the ingredients in a blender Adjust sweet and water if required Pour in a glass and serve
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Ingredients:
2 Sweet Potatos
Water for soaking chips
Water for blanching chips
Oil for deep frying
Sendha Salt
Vrat Friendly Chat Masala
Method: Slice the sweet potato and soak them in water. Blanch them Dry them on a cloth piece till they turn hard and translucent. Heat oil in a wok and deep fry the chips. Sprinkle Sendha Salt and Chaat masala on the chips. Serve or store.
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Ingredients:
1/2 cup Sama Rice Flour
1/2 cup Rajgira Flour
Half bowl Pumpkin chopped
Half bowl Spinach chopped
Half bowl Cucumber chopped
Half bowl Carrots chopped
Sendha Salt to taste
Method: Knead the Sama rice and Rajgira flours together in a soft dough. Boil or Steam Chopped vegetables. Take Vegetables out and add sendha salt in them. Take a small ball size dough and roll it evenly. Place it in your palms, add the filling and seal it. Once all done, steam them for 10-15 minutes.
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Ingredients:
1/2 cup Tamarind
1.5 cups Jaggary
4 tsp Sendha Salt
2 tsp Sonth
1/2 tsp pepper powder
1/2 tsp red chili powder
Vrat Friendly Chaat Masala to taste
Method: Soak tamarind in water till its soft and pulpy Sieve it, add water till its pouring consistency Add rest of the ingredients, keep it on gas and let it boil Keep stirring till its desired consistency Cool it down and store.
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Ingredients:
1.5 cup Sabudana
1/2 cup Peanuts Roasted
2 Green Chilies finwly chopped
2 tbsp Coriander leaves chopped
3 Potatoes boiled and mashed
Sendha Namak to taste
Method: In a grind the sabudana to a fine powder, keep in a bowl Course grintpeanuts, add in sabudana powder Add rest of the ingredients and make a dough Roll it to a thick circle Cut it in rectangles and deep fry till golden in color serve hot with any vrat friendly dip.
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Ingredients:
250 gm Sweet Potato
1 tbsp Ghee
1 tbsp cashews chopped
1 tbsp Raisins
Sugar to taste
Coconut Powder
Method: Boil, peel and mash sweet potato Heat some ghee in a pan and roast cashews till golden, keep aside Heat more ghee in a pan and roast raisins, keep aside In the same pan add rest of the ghee and sauté for 2-3 minutes Add sugar, after it melts keep stirring till mixture is devoid of all the moisture Once done take off the flame and let it cool Add cashews and raisins and mix well Grease your palms and make laddus of the mixture Roll the laddus in coconut powder and store.
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Ingredients:
3 Cups grated lauki
3 tbsp Ghee
1 bowl cashews
1.5 L milk
3/4 Cups Sugar
1/2 tsp cardamom powder
Method: In a pan heat ghee and fry the cashews till they are brown Strain Cashews out and add grated lauki Cook till done while stirring occasionally Take off the flame Boil milk, when it thickens and becomes 1-1.25 liters add cooked lauki Let it cook for sometime till it further thickens Add Cardamom powder and garnish with cashews. Serve warm or cold.
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Ingredients:
2 cups Makhana
3 tbsp Almonds
3 tbsp Cashews
3 tbsp Raisins
3 tbsp dried coconut slices
Sendha Namak to taste
3/4 tsp pepper powder
1/2 tsp Amchoor
1-2 tbsp Ghee
Method: In a wok heat some ghee and roast makhanas evenly till crispy Add more ghee and roast almonds and cashews dry roast coconut slices Once done all them in a bowl Sprinkle salt, pepper, and amchoor and mix well Let it cool and serve.
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Ingredients:
3/4 cu grated coconut
1/2 cup peanuts
1/2 cup coriander leaves
1 green chili
Sendha Salt to taste
2 tbsp. yoghurt
Water
Method: Add all the ingredients in a blender Grind it till smooth paste Add water to get desired consistency Serve with snacks
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Ingredients:
3 Potatoes boiled, peeled and mashed
2 Green Chilies finely chopped
1/2 tsp pepper powder
1/2 tsp cumin seeds
Sendha namak to taste
1 tbsp lemon juice
Chopped coriander leaves
12 cup Singhaara Flour
Water
Oil for deepfrying
Method: Make Singhaara flour batter by mixing singhara flour, salt, pepper and water Make potatoes mixture by mixing rest of the ingredients Divide the mixture in 10 parts Heat oil in a wok Coat Potato mixture in the batter, and deep fry. Strain and serve warm.
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Ingredients:
1 Bowl Yoghurt
1 Tbsp. Singhaara Flour
1 tsp Chilli powder (optional)
1 sprig curry leaves
1 dry red whole chilli
1 tsp cumin seeds
Sendha Namak to taste
Coriander leaves chopped
2 tbsp. oil
Method: In a bowl add yoghurt, Singhaara flour, chilli powder, sendha salt and whisk it Put oil in a wok and once hot, splutter curry leave and cumin seeds Add the yoghurt mixture, lert it cook for 5-8 minutes Simmer down, cook till done garnish with coriander leaves and cover for 40-50 secs Serve hot with sama rice or kuttu poori
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Ingredients:
4 Raw bananas
2 tsp Sendha Namak
2.5 tsp Water
2.5 tsp pepper powder
Method:
Slice half a banana In a bowl mix water and sendha salt Heat oil in a wok, add slices chips one by one Add 1 tsp salty water in the wok alongside banana slices Fry rest of the batches of banana slices When ready sprinkle salt and pepper Let it cool down and serve.
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Ingredients:
1 cup Sama Rice
1 1/4 cup sour yogurt
1 tsp ginger paste
Green chilli paste
1 tsp Sendha Namak
2 tsp Ghee
2-3 whole dry red chilli
6-7 curry leaves
1 tsp cumin seeds
Coconut and Dry Coriander to garnish
Method: Dry roast Sama rice lightly. Add sendha salt, chili paste, ginger paste and yoghurt to this rice, keep overnight Fermented batter ready of spongy consistency Grease the dhokla tin with ghee, add batter Peep to steam for 20 minutes Garnish with coconut and coriander when ready.
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Ingredients:
1 cup Sama Rice
1 tsp cumin seeds
1 tomato chopped
1 green chili chopped
Sendha Namak to taste
Water as required
Method: Wash and soak sama rice for 10-15 mins Rinse and grind to a smooth paste Add cumin seeds and sendha namak Heat a skillet, once hot enough pour a ladle full of batter Add chopped vegetables on upper side of utthpam When base is cooked, flip it over and cook the other side Make more utthpams with rest of the batter.
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Ingredients:
1/2 Cup unroasted Peanuts
Sendha salt to Taste
1 inch ginger grated
3 tbsp. oil
3 tbsp. grated coconut
Method: Pressure cook peanuts with salt for up to 2 whistles, rinse and let it cool Heat oil in a wok, add grated ginger, sauté till aroma is gone Add boiled peanuts and salt sauté for 1-2 minutes Add grated coconut, mix nicely.
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Ingredients:
1 Cup whole Grapes
1 Cup Mango
¾ Cup Milk
2 tbsp. sugar
1 Cup water
Method: Add mango, milk, sugar and water in a mixer and blend it It should be thicker than mango shake Add in mixture in a popsicle stand Add whole grapes inside cover and keep in the freezer till ready
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Ingredients: 1 cup Spinach, washed and chopped ½ tsp Ginger chopped
¼ tsp Cumin seeds
¼ tsp coriander powder 1 pinch Black pepper powder 1 cup yoghurt 2-3 tsp Oil 2 tbsp water Sendha Namak to taste
Method: Wisk the yoghurt by adding water, keep aside Heat oil in a wok, add cumin, let it splutter Add chopped ginger, after raw smell goes, add spinach Sauté till water evaporates from spinach Add salt and black pepper, keep it cool Once cool add the beaten yoghurt
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Ingredients: 1 Cup whole Kuttu 2 diced potatoes 1 green chili chopped 1 tsp ginger ½ tsp cumin 2 tbsp peanuts 1 tbsp ghee Sendha Namak to taste Oil for frying 1 tsp lemon juice 1 tbsp chopped coriander leaves 1.5 cups water
Method: Dry roast peanuts, cool them and grind Meanwhile, wash and soak kuttu In a pan add oil, cumin seeds, green chilli and ginger Once aroma comes, add potatoes and stir fry till they turn golden Add peanut powder, kuttu and sendha namak After 1-2 minutes, add kuttu, add water and let it cook Once cooked garnish with lemon juice and coriander
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Ingredients: 2 Cup Sabudana 2 boiled potatoes ½ Cup roasted peanuts 2 green chillies chopped/1-2 tsp red chilli powder Sendha Namak to taste 1 tbsp coriander leaves chopped 1 tsp lemon juice. ½ Cup grated paneer (optional) Oil for shallow frying
Method: Wash sabudana and soak it for 6-7 hours Add rinsed sabudana in a bowl, add boiled potato grated Add rest of the ingredients and create a mixture. Shape as tikki, shallow fry on a non stick pan till golden brown on both sides Serve hot
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Ingredients: ½ Cup Pomegranate seeds 1 Cup yoghurt 1 pinch Ilaichi Power 2 tbsp. Honey/Sugar Dry fruits to garnish Pomegranate seeds to garnish Water as required.
Method: Grind pomegranate seeds in a grinder Add yoghurt, ilichai powder, honey/sugar and water Blend till it becomes a smoothie Pour in a glass Garnish with dry fruits and pomegranate seeds.
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Ingredients: 1 Cup Sooji Saffron strands 2.5 Cups Full Fat Milk ½ Cup Fresh Cream ¾ Cups Sugar 6 Tbsp Ghee ½ Tsp Ilaichi Power ½ Cup Cashews Chopped ½ Cup Almonds Chopped ¼ cup Pista crushed
Method: Heat ghee in a woke, roast/fry sooji on medium flame Mean while boil milk in a pan, add sugar and cardamom powder add cashews and almonds in sooji and continue to fry Add fresh cream, keep stirring Add milk and sugar solution Let sooji absorb milk, cover and cook for 2-5 minutes Uncover, sprinkle crushed pista and saffron milk on top, cover again Uncover after 10 minutes, serve hot
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Ingredients: 4-6 Tsp Ghee ½ Cups Cashew 500 gm Pumpkin - peeled and grated 5 Cups Milk 2-3 Tbsp Sugar Few Saffron strands ½ tsp Green Cardamom Powder 2 Tsp Rose Water
Method: Take a pan, heat ghee in it, fry cashews, remove once done Add grated pumpkin, sauté till it softens, remove pumpkin Add milk in the same pan, let it boil on medium heat for 8-10 minutes Keep stirring, scraping sides and adding in milk Add Cooked pumpkin and saffron, cook for 5 minutes Add Sugar, Cardamom powder and Cashews, cook for 5 minutes Switch off the gas, add rose water Serve Hot, warm or cold
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Ingredients: 2 Shaarkandi (Sweet Potato) - peeled and sliced 2 Tbsp Oil 1 Dry Chilli (Optional) ½ Tsp Dhaniya Powder ½ Cup Coriander Leaves Sendha (Rock) Salt to Taste
Method: Take a nonstick pan, heat oil in it Add dried chilli, when its done, add sliced shakarkandi Cover, cook for 5 mins Add coriander powder and leaves, salt and mix well Cover and cook for 10 mins Serve hot
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Ingredients: ½ Cup Peanuts ¼ Cup Fresh Grated Coconut 1 Green Chilli (optional) 1 Lemon juice Sendha Salt to Taste Water 2 Tsp Oil, 1 Sprig of Curry Leaves 1 Tsp Sesame Seeds
Method: In a grinder, grind all the ingredients make a course chutney Keep chutney in a bowl Take a tempring pan, add oil in it When oil is warm, splutter sesame seeds till they are brown Switch off the gas and add curry leaves Spread the chutney, mix well Serve chutney with vrat dosas or other dish of your choice
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Ingredients: 1. 100 gm Kuttu Aata 2. 100 gm Spinach/Palak Leaves (chopped) 3. 1 Tbsp Peanuts (crushed) 4. 1 Green Chilli Chopped (optional) 5. 1 Tsp Chilli Powder (optional) 6. Sendha Salt to Taste 7. Water as required 8. Oil for frying Method: 1. Add Kuttu, spinach, peanuts, green chilli, chilli powder and sendha salt in a bowl, and keep aside 2. After 15 minutes, add water to make a uniform mixture of dumpling consistency 3. Fry oil in a wok, deep fry the pakore 4. Serve hot
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Ingredients
For Dough: 200 gm Singhaare ka aata ½ cup Arrowroot 2 Tbsp Ghee 3 Cups Water Sendha Salt to Taste Oil or Ghee for Deep Frying
For filling: 4 Potatoes Boiled ¾ Cup Chilli Powder (Optional) 1Tbsp Cumin Seeds 2 Tsp Dhaniya Seeds Sendha Namak to Taste 1 Tbsp Ghee
Method:
Filling: Heat ghee in a pan, when hot add cumin seeds, let them splutter Add boiled mashed potatoes, add dhaniya seeds, salt to taste, mix well, keep aside
For Dough: Boil 3 cups water in pan Add flour and Arrowroot Let it accumulate in the centre, and form a dough Take off from heat, let it cool
For Samosa: Roll the dough in a circle of desired size, cut it in two halves Apply water on the flat side and join them to foe a cone Add the filling, apply filling on free side and stick them together to form Samosa Repeat fpr rest of the dough Deep Fry Serve Hot
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Ingredient: 250 gm Arbi 4 Tbsp Kuttu Flour 1 Green Chilli (optional) ½ Inch Ginger Chopped 1 Tsp Ajwain Sendha Salt to taste 3-4 Tsp Oil
Method: Boil arbi in a cooker or pan till soft, peal when done In a bowl add all the ingredients, mash the arbi and make a uniform mixture Grease palms with oil and make cylindrical shapes of the mixture Pan fry till golden brown Insert a tooth prick in between Serve hot with green mint chutney
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As we celebrate Navratas, it is mandatory to enjoy a nice recipe that can be enjoyed even during fasting days of Navratras. So let's explore this new recipe of Papite ka halwa or papaya halwa.
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As part of Navratra Special, we bring to you easy to make recipes for your kids and entire family.
Support the show: https://www.patreon.com/chimesradio
See omnystudio.com/listener for privacy information.
As part of Navratra Special, we bring to you easy to make recipes for your kids and entire family.
Support the show: https://www.patreon.com/chimesradio
See omnystudio.com/listener for privacy information.
As part of Navratra Special, we bring to you easy to make recipes for your kids and entire family.
Support the show: https://www.patreon.com/chimesradio
See omnystudio.com/listener for privacy information.
As part of Navratra Special, we bring to you easy to make recipes for your kids and entire family.
Support the show: https://www.patreon.com/chimesradio
See omnystudio.com/listener for privacy information.
As part of Navratra Special, we bring to you easy to make recipes for your kids and entire family.
Support the show: https://www.patreon.com/chimesradio
See omnystudio.com/listener for privacy information.