✨ Navratri Special ✨RECIPE CONTEST 📋

 As we welcome the Divine Mother, our kitchens transform into sacred spaces of flavor and devotion. Whether it’s the crunch of Sabudana Vada, the comfort of Samak Ke Chawal, othe crispy kuttu ke pakore or the sweetness of Makhana Kheer, we want to see your Vrat (fasting) masterpieces!

🌸To Enter: Post recipes of your Navratri/ Vrat Special dishes 
🗓️ Contest Dates: 22nd March – 28th March
👉 Hashtag: #CNV26
🏆 Prize: The most authentic and creative recipes will WIN awesome Prestige Surprises! 🎁

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Navratri Special :- Sabudana Vada 

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Recipe name -Mango kheer.

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Vrat special:Sabudana Khichdi


The recipe goes as the following  the Sabudana: Wash the sabudana 2-3 times until the water runs clear to remove excess starch, which prevents sticking. Soak with just enough water (about 1 cm above the pearls) for 4-5 hours or overnight. Prepare Mixture: In a bowl, mix the soaked sabudana, coarsely ground roasted peanuts, salt, and sugar. Tempering: Heat ghee or oil in a pan. Add cumin seeds, green chilies, and curry leaves. Sauté for a few seconds. Cook Potatoes: Add the boiled, cubed potatoes and sauté for 1-2 minutes until they turn slightly golden. Cook Khichdi: Add the sabudana-peanut mixture to the pan. Mix well on medium flame. Simmer: Cook for 3-5 minutes, stirring occasionally, until the sabudana pearls turn translucent (transparent). Do not overcook, as it will make it sticky. Finish: Turn off the heat. Stir in the lemon juice and garnish with fresh coriander leave.

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Coconut Kheer Bati 
 Equipment 
1 cup flour 2 cups white oil Like salt 1 cup coconut flakes Amount of sugar 1/2 cup powdered milk 1 cup of milk 1/2 teaspoon cardamom powder Cashews and cherries for garnish.
 Method
 Heat a pan, add coconut flakes and sugar, stir for a while, then add milk and milk powder one by one. After stirring for a while, add cardamom powder and mix well and set aside. Coconut milk is ready. Mix flour, salt, white oil and enough water well and make a dough and keep it covered for 30 minutes. Now cut small pieces of leeks, roll them into balls and stick them behind a glass. Heat oil in a pan and keep it on low flame for a while, the flour will start coming out from the glass. Now take out the glass and fry it well and the bowl is ready. Now fill the bowl with kheer and decorate it with cashew nuts and cherry slices. The Coconut Kheer Bati is ready.

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Recipe name:  Ferrari gulab jamun.

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Recipe name: mix fruit shrikhand.

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Recipe name: lauki halva.

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Recipe name: homemade mava peda.

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Soft and tasty Singhade ke atte ki poori 
Ingredients -
1 cup Waterchestnut flour /Singhade ka atta
4-5 Arvi( boiled,peeled and smashed)
1/2 tsp Sendha namak 
1/4 tsp Black pepper powder 
Oil for frying 
Method- 
1.Mix Waterchestnut flour,arbi,salt and black pepper powder.
2.Add water little by little to make a soft dough.
3.Heat oil in a karahi.Devide the dough into 9 portions.Take a portion ,make balls and roll it out like a poori.
4.Fry it in hot oil,flip it over and fry.Remove it from the oil.Make all pooris like this.
5.Enjoy these pooris with curd or aloo curry.

Navratri Special 
Sabudana Vada n Dry fruits laddoo 
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Navratri special Singhade ke atte ki Kadhi
During Navratri fasting we want something falhari for fast.This recipe is very easy to make and tasty also.Try it with sama ke rice.
Ingredients -
11/2 cup Singhade ka atta/ Waterchestnut flour 
3/4 cup sour curd
1 Green chilli ( finely chopped)
1 tsp Sendha namak 
1/2 tsp Black pepper powder 
For the Pakode-
3-4 Boiled potato ( grated)
1/2 tsp Sendha namak 
1/4 tsp Black pepper powder 
5-6 Curry leaves (finely chopped)
For the batter for pakode-
1/2 cup Singhade ka atta 
1 Green chilli ( finely chopped)
1 tsp Sendha namak 
Oil for frying 
Method- 
1.Mix curd,1/2 cup Singhade ka atta, salt and 1/4 tsp Black pepper powder and 21/2 cup water.Whisk.Keep it aside.
2.Mix all the ingredients of pakode.Make lemon size balls.
3.For the batter- Mix all the ingredients of the batter,add water to make a thick batter.
4.Heat oil in a karahi,dip a potato pakoda into batter and fry until golden brown on medium heat.Fry all the pakode in batches.Keep it aside.
5.Heat 2 tbsp oil in a pan, add green chilli and black pepper powder.Add 1/2 cup water and then mix singhade flour and curd batter.Keep on stirring till it starts boiling.Cook it for 7-8 min.on low heat.
6.Add pakode ,give it a boil and switch off the gas stove.Your delicious satvik kadhi is ready to serve.Enjoy it with Samak ke rice!

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Falhari Sabudana Pops with natural healthy colours 
Ingredients -
1 cup Sabudana
15 Spinach leaves( blanched and ground with 1 cup water)
1 small Beetroot ( boiled and made puree with 1 cup water)
1 tsp Sendha namak
1/2 tsp Black pepper powder 
1 Green chilli ( finely chopped)
3 tbsp Kuttu flour
2 tbsp roasted peanut( coarse powder)
Oil for frying 
Method- 
1.Soak half the quantity of sabudana in spinach water and rest of the sabudana in beetroot water for 3 hours.Strain sepretely.
2.Mix boiled potato, kuttu flour,salt,black pepper powder, green chilli and peanut powder.Mix green colours sabudana into it.
3.Make lemon size balls with the potato mixture and cover it with red colour sabudana.Keep it in the fridge for 10 min.
4.Heat oil in karahi, fry these pops on medium heat until golden brown in batches.
5.Your delicious and healthy falhari pops are ready to eat.Enjoy it with curd and black pepper powder dip.

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Fasting Special Aloo Laccha Namkeen with Goodness Of Dryfruits #CNV26

Fasting Special Potato Mint Chaat #cnv26